Yes, it is offered.
Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.
Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.
Unit-3 : Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.
Unit-4 : Description and use of the following : Basic stocks, Aspics & Jellies. Roux blanc, Roux blond and Roux brun. Recipes and quantities required to produce 10 litre of stock, white & brown. Recipes required to produce one liter of the following: Béchamel sauce, tomato sauce, veloute’ sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup – Definition, classification of soups with example in each group, recipe for one litre consommé, 10 popular consommés with their garnishes.
Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.
Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.
Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.
Unit-8 : Pastry – Recipies of short crust pastry, puff pastry, flaky pastry choux paste, danish pastry and their derivatives. Recipies and method of preparation of plain ice cream.
Unit-9 : Kitchen stewarding and upkeep of equipment.
Unit-10 : Staff organisation of Kitchen, coordination with the Departments.
