1st Semester/ 1st Year

07010101: Food Production Foundation –I

Sr. No.

TOPICS TO BE COVERED

TEACHING HOURS

DOMAIN

1 Professional Kitchen & Cooking: – Introduction, Definition, and its importance; methods of cooking- Broiling, Grilling, Frying, Steaming, Stewing, Poaching, Poeling, Roasting, Baking, Frying, Sautéing, Braising, Kitchen Layouts (Basic, Bulk and Show kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, Kitchen Equipments, Fuels & Safety: Kitchen Equipments, Classification, Description, Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care & Maintenance, Workstations, Safety Procedures,

10

Must Know

Stocks, Sauces, Soups and Salads: Stocks: Introduction, Classification, Usage, Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents, Preparation of Mother Sauces, Understanding their derivatives, propriety sauces, making of good sauce, emerging trends, Soups: Introduction, Classification, Preparation, Salient Features, Care and precautions, trends in soup presentation. Salads: Introduction, compositions, types, dressings, emerging trends.

10

Bakery & confectionery: Definition, Principles of baking, Formulas & measurements, Characteristics & Functions of ingredient, Bread Dough: History, Types of Dough, Bread making methods, Stages in bread making, Bread balancing formula, Bread faults and diseases of bread, Cake making methods, cake faults, Types of icing and paste,

15

Duties & Responsibilities of various chefs in kitchen, their attributes; coordination of kitchen with other departments. HACCP Standards and Professional Kitchens

5

Fuel – Types, Usage and Precautions. Fire – Introduction, Types and handling fires and usage of extinguishers; Basic First Aid- Burns, Scalds, Cuts.

5

 

Practical: Food Production

  1. Understanding Personal Hygiene & Kitchen Hygiene
  2. Grooming for Professional Kitchen – Do’s & Don’ts
  3. Understanding kitchen Layouts.
  4. Familiarization with kitchen equipments and tools
  5. Familiarization, identification of commonly used ingredients in kitchen.
  6. Preparation of Menu
  • Egg preparation- minimum 5 preparation
  • Vegetables-classification, cuts
  • Basic stock preparation.
  • Basic mother sauce preparations
  • Simple salad and soup preparation- Min 5each
  • Simple potato preparations-Min 5 types
  • Continental Vegetable Preparation- Min 5 types
  • Simple Main Course vegetarian or non- vegetarian-min 5 types

Practical: Bakery

  1. Basic Bread preparation- Min 5 types
  2. Basic cake sponges & variations of cake preparation –Min 5 types
  3. Basic desserts preparation- Min 5 types (cold sweet, hot sweet, Indian sweet)

 

30

 

 

30

 

 

30

30

Must Know

Syllabus books

  • Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins
  • Cooking Essentials for the New Professional Chef
  • Food Production Operations: Parvinder S Bali, Oxford University Press
  • Larder Chef By M J Leto & W K H Bode Publisher: Butterworth- Heinemann
  • Modern Cookery (Vol- I) By Philip E. Thangam, Publisher: Orient Longman
  • Practical Cookery By Kinton & Cessarani
  • Practical Professional Cookery By Kauffman & Cracknel
  • Professional Cooking by Wayne Gislen, Publisher Le Cordon Bleu
  • Purchasing Selection and Procurement for the Hospitality Industry By Andrew Hale Feinstein and John M. Stefanelli
  • The Professional Chef: Le Rol A. Polsom
  • Theory of Catering By Kinton & Cessarani
  • Theory of Cookery By K Arora, Publisher: Frank Brothers