Syllabus
|
Course Code: CC-BHMCT-16 Course Name: A) Regional Cuisine of India -II (Theory) |
||
| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
|---|---|---|
| 1 | Cuisines of Andhra Pradesh, Tamil Nadu & Kerala: • Introduction, • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features of Cuisine , • Key Ingredients, Popular Foods, • Seasonal Foods & Special Equipments, • Staple Diets, Specialties during Festivals and Other Occasions, Community Foods |
|
| 2 | Cuisines of Awadhi, Bengal & Odisha: • Introduction, • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features of Cuisine , • Key Ingredients, Popular Foods, • Seasonal Foods & Special Equipments, • Staple Diets, Specialties during Festivals and Other Occasions, Community Foods |
|
| 3 | Indian Sweets & Desserts: • Introduction, • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features , • Key Ingredients, Popular Sweets, Seasonal Sweets, • Special Equipments, Specialties during Festivals and Other Occasions |
|
| 4 | New concept in cooking : • vegan cooking • gluten free cooking • sugar free cooking • Plant based cooking • Healthy food cooking • Low Fat cooking • Fusion Cooking • Fire less cooking |
|
