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%

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