5th Semester Syllabus

 

BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS – I (THEORY)
HOURS ALLOTTED: 30 MAXIMUM MARKS: 100

 
S. NO TOPIC Weight age
    Hr. %
1. LARDER    
  1. LAYOUT & EQUIPMENT 02 05%
  2. TERMS & LARDER CONTROL 03 10%
  3. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF 03 10%
2. CHARCUTIERIE    
  1. SAUSAGE 02 05%
  2. FORCEMEATS 02 05%
  3. BRINES, CURES & MARINADES 02 05%
  4. HAM, BACON & GAMMON 02 05%
  5. GALANTINES 01 05%
  6. PATES 01 05%
  7. MOUSE & MOUSSELINE 01 05%
  8. CHAUD FROID 01 05%
  9. ASPIC & GELEE 01 05%
  10. QUENELLES, PARFAITS, ROULADES 01 05%
  11. NON EDIBLE DISPLAYS 03 10%
3. APPETIZERS & GARNISHES 02 05%
4. SANDWICHES 02 05%
5. USE OF WINE AND HERBS IN COOKING 01 05%
Total   30 100%
 

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INSTITUTE OF HOTEL MANAGEMENT AHMEDABAD

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Bhaijipura Patia, P.O. Koba.
Gandhinagar – 382426. Gujarat. India.
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