If you’re a hotel management student or someone interested in food production or are studying, chances are you’ve heard of the book “Theory of Cookery” by Krishna Arora. this book is one of the famous book for the Indian hospitality students, especially for those preparing for their BHM (Bachelor of Hotel Management) or diploma exams. In this post, I’ll walk you through what this book is about, why it’s important, and also address the common question: Can you download the PDF version for free?
About the Author – Krishna Arora
Ms Krishna Arora is a respected name in the hospitality education field. She has writen several books focusing on the principles of cooking, food production, and kitchen operations. She has made the whole thing very simple, student-friendly, and well-structured—making it easy for readers to understand even complex culinary concepts. “Theory of Cookery” is considered one of her best selling works, especially for beginners.
Theory of Cookery
“Theory of Cookery by Ms Krishna Arora” is a comprehensive book that teaches students to the basics of cooking and kitchen operations. It covers everything from the history of cooking, classification of raw materials, methods of cooking, kitchen equipment, hygiene standards, to food presentation. The book can be read along with the syllabus of most hotel management institutes in India and is often prescribed by colleges as a reference textbook.
Why This Book Is Popular Among Hotel Management Students
The book is very simple and easy to understand also it is written by the principal of IHM pusa. If you are preparing for your semester exams or internal assessments, this book helps you cover all essential topics in a clear and concise manner. It also provides real-life kitchen examples, diagrams, and definitions that are very useful during practical training and viva exams at your hospitality institute.
Here are some of the key topics that “Theory of Cookery” covers:
Basic hygiene and sanitation practices
This makes it a must-have for first-year hotel management students. Key Topics Covered in the Book
History and evolution of cooking
Basic principles of food production
Methods of cooking (boiling, steaming, frying, etc.)
Kitchen organization and workflow
Introduction to Indian and international cuisines
The book can be downloaded by the link Below
https://uou.ac.in/sites/default/files/slm/HM-102.pdf
