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1st Semester Syllabus
BHM111 - FOUNDATION COURSE IN FOOD PRODUCTION – I
(THEORY) HOURS ALLOTTED: 30, MAXIMUM MARKS: 100
| S. NO | TOPIC | Weight age | |
| Hr. | % | ||
| 1. | INTRODUCTION TO COOKERY | 02 | 05% |
| 2. | CULINARY HISTORY | 01 | Intro Only |
| 3. | HIERARCHY AREA OF DEPARTMENT AND KITCHEN | 03 | 10% |
| 4. | CULINARY TERMS | 02 | 05% |
| 5. | AIMS & OBJECTS OF COOKING FOOD | 02 | 10% |
| 6. |
BASIC PRINCIPLES OF FOOD PRODUCTION - I |
||
| 1. VEGETABLE AND FRUIT COOKERY | 03 | 15% | |
| 2. STOCKS | 03 | 05% | |
| 3. SAUCES | 02 | 10% | |
| 7. | METHODS OF COOKING FOOD | 04 | 15% |
| 8. | SOUPS | 02 | 15% |
| 9. | EGG COOKERY | 02 | 05% |
| 10. | COMMODITIES: | 04 | 10% |
| 1. Shortenings (Fats & Oils) | |||
| 2. Raising Agents | |||
| 3. Thickening Agents | |||
| 4. Sugar | |||
| Total | 30 | 100% | |
