| 26th February 2018 05:05 PM | |
| shikha | Re: Madras university hotel management syllabus 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 unom.ac.in/uploads/admissions/cbcs/2008-2009/bsccbcsrs36.doc Contact- Madurai Kamraj University 124/496, Agarwal Farm, Mansarover, Mansarover, Jaipur, Rajasthan 302020 |
| 26th February 2018 05:03 PM | |
| Unregistered | Re: Madras university hotel management syllabus I want Syllabus of BSc Hotel and Catering Management program of Madras University so will you provide me? |
| 7th July 2015 12:09 PM | |
| Unregistered | Madras university hotel management syllabus I am student of Bachelor of Science Hotel and Catering Management course at Madras University. I have no idea about first term exam syllabus. Will you please provide me some link from where I can download its Bachelor of Science Hotel and Catering Management first term exam syllabus? |
