2023 2024 MBA - IHM Pusa Syllabus

Ok, here I am providing you the syllabus of B.Sc. Hospitality & Hotel Administration sem I of Institute of Hotel Management IHM Pusa

IHM Pusa B.Sc. Hospitality & Hotel Administration Sem I syllabus

SEMESTER - I

Subject code Subject
BHM111 Foundation Course in Food Production - I
BHM112 Foundation Course in Food & Beverage Service - I
BHM113 Foundation Course in Front Office - I
BHM114 Foundation Course in Accommodation Operations - I
BHM105 Application of Computers
BHM106 Hotel Engineering
BHM116 Nutrition

Foundation Course In Food Production – I (Theory)

Hours Alloted: 30

Maximum Marks: 100

INTRODUCTION TO COOKERY

A. Levels of skills and experiences
B.Attitudes and behaviour in the kitchen
C. Personal hygiene
D. Uniforms & protective clothing E. Safety procedure in handling equipment

CULINARY HISTORY

A. Origin of modern cookery

HIERARCHY AREA OF DEPARTMENT AND KITCHEN

A. Classical Brigade
B. Modern staffing in various category hotels
C. Roles of executive chef
D. Duties and responsibilities of various chefs
E. Co-operation with other departments

CULINARY TERMS

A. List of culinary (common and basic) terms
B. Explanation with examples

AIMS & OBJECTS OF COOKING FOOD

A. Aims and objectives of cooking food
B. Various textures
C. Various consistencies
D.Techniques used in pre-preparation
E. Techniques used in preparation

BASIC PRINCIPLES OF FOOD PRODUCTION - I

i) VEGETABLE AND FRUIT COOKERY

A.Introduction –classification of vegetables
B. Pigments and colour changes
C. Effects of heat on vegetables
D. Cuts of vegetables
E. Classification of fruits
F. Uses of fruit in cookery
G. Salads and salad dressings

ii) STOCKS

A. Definition of stock
B. Types of stock
C. Preparation of stock
D. Recipes
E. Storage of stocks
F. Uses of stocks
G. Care and precautions

For complete syllabus here is the attachment

Contact-

Institute of Hotel Management, Catering & Nutrition
Library Avenue, Pusa, New Delhi, Delhi 110012