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%
 

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INSTITUTE OF HOTEL MANAGEMENT AHMEDABAD

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