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2nd Semester Syllabus

 

BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION – II (THEORY)
HOURS ALLOTTED: 30 MAXIMUM MARKS: 100

 
S. NO TOPIC Weight age
    Hr. %
1. SOUPS 02 10%
2. SAUCES & GRAVIES 03 10%
3. MEAT COOKERY 04 15%
4. FISH COOKERY 03 10%
5. RICE, CEREALS & PULSES 01 05%
6. 1. PASTRY 02 05%
  2. Flour 03 10%
  3. SIMPLE BREADS    
7. PASTRY CREAMS    
8. BASIC COMMODITIES:   15%
  1. Milk 02  
  2. Cream 02  
  3. Cheese 02  
  4. Butter 02  
9. BASIC INDIAN COOKERY 02 05%
  1. CONDIMENTS & SPICES 02  
  2. MASALAS 02  
10. KITCHEN ORGANIZATION AND LAYOUT 02 10%
Total   30 100%
 

75 Amrit Mahotsav


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INSTITUTE OF HOTEL MANAGEMENT AHMEDABAD

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Gandhinagar – 382426. Gujarat. India.
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+ 9974-03-4078 Office of the Principal
+ 9428-01-6272 Academic Office

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