Madras university hotel management syllabus

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I am providing you the Syllabus of BSc Hotel and Catering Management program of Madras University

Madras University BSc Hotel and Catering Management Syllabus

FOOD PRODUCTION AND PATISSERIE III

UNIT I

INDIAN COOKERY
Introduction to Indian food
Spices used in Indian cookery
Role of spices in Indian cookery
Indian equivalent of spices (names)

BASIC MASALAS
Blending of spices and concept of masala
Different masalas used in Indian cookery
Wet masalas
Dry masalas

Composition of different masalas, Varieties of masalas available in regional areas. Special masala blends.

THICKENING AGENTS
Types of Role of thickening agents in Indian cuisine
Thickening agents.

UNIT II

INDIAN COOKING
Introduction to Regional cooking
Factors affecting eating habits
Heritage of Indian cuisine
Differentiation of regional cuisine

UNIT III

Cooking from the different states under
Geographical location
Historical background
Availability of raw material (seasonal)

Equipment and fuel (special)
Staple diet
Specialty cuisine
Food prepared for festivals & occasions

States to be covered

TamilNadu, Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajastan.

Also Communities / styles such as
Parsee, Chettinad, Bohra, Avadh, Malabari, Lucknawi, Indian breads, Indian sweets, Indian sauces.
UNIT IV

QUANTITY FOOD PRODUCTION
Introduction, Equipments, Menu Planning special emphasis on quantity food production planning menu for various categories such as
School / College Students Industrial workers, Hospitals, Canteens, Outdoor parties.
Theme dinners, Transport / Mobile catering, parameters for quantity food menu planning.
UNIT V

INDENTING
Principles of indenting.
Quantities / Portions for bulk production.
Translation of recipes for indenting.
Practical difficulties involved in indenting.

REFERENCE BOOKS:
1. Prashad Cooking with Indian Masters by J.Inder Singh Kalra and Pradeep Das Gupta.
2. A Taste of Indian by Madhur Jaffery.
3. Flavours of India by Madhur Jaffery.
4. Cooking Delights of Maharajas by Digvijay Singh.
5. Rotis and Naans of Indian by Purobi Babbar.
6. The Indian Menu Planner (luster) by Welcome Group Chefs.

Madras University BSc Hotel and Catering Management Syllabus
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