3/4 Food Production Syllabus Wise

Syllabus with topics linked

Syllabus Food Production BHM201 (T)

TopicWeightage
01 QUANTITY FOOD PRODUCTION
EQUIPMENT

A. Equipment required for mass/volume feeding
B. Heat and cold generating equipment
C. Care and maintenance of this equipment
D. Modern developments in equipment manufacture
MENU PLANNING
A. Basic principles of menu planning – recapitulation
B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units
C. Planning menus for
 School/college students
 Industrial workers
 Hospitals
 Outdoor parties
 Theme dinners
 Transport facilities, cruise lines, airlines, railway
D. Nutritional factors for the above
INDENTING
 Principles of Indenting for volume feeding
 Portion sizes of various items for different types of volume feeding
 Modifying recipes for indenting for large scale catering
 Practical difficulties while indenting for volume feeding
PLANNING
Principles of planning for quantity food production with regard to
 Space allocation
 Equipment selection
 Staffing
20%
02 VOLUME FEEDING
A. Institutional and Industrial Catering
 Types of Institutional & Industrial Catering
 Problems associated with this type of catering
 Scope for development and growth
B. Hospital Catering
 Highlights of Hospital Catering for patients, staff, visitors
 Diet menus and nutritional requirements
C. Off-Premises Catering
 Reasons for growth and development
 Menu Planning and Theme Parties
 Concept of a Central Production Unit
 Problems associated with off-premises catering
D. Mobile Catering
 Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)
Branches of Mobile Catering
E. Quantity Purchase & Storage
 Introduction to purchasing
 Purchasing system
 Purchase specifications
 Purchasing techniques
 Storage
25%
03 REGIONAL INDIAN CUISINE
A. Introduction to Regional Indian Cuisine
B. Heritage of Indian Cuisine
C. Factors that affect eating habits in different parts of the country
D. Cuisine and its highlights of different states/regions/communities to be discussed under:
 Geographic location
 Historical background
 Seasonal availability
 Special equipment
 Staple diets
 Specialty cuisine for festivals and special occasions
STATES
Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala,
Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan,
Tamil Nadu and Uttar Pradesh/Uttaranchal
COMMUNITIES
Parsee, Chettinad, Hyderabadi, Lucknowi, Mughlai, Malbari/Syrian Christian and Bohri
DISCUSSIONS
Indian Breads,
Indian Sweets,
Indian Snacks
50%

Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Related Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is based mostly on regional variation, its rich cultural heritage and the influence of the Royal...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...