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Course Code Course Name L T P S Cr

HHP-106A FOUNDATION COURSE IN FOOD PRODUCTION 2.00 2.00 2.00 0 2.0


himanshumalik.uithm@cumail.
Prepared By Himanshu Malik (E4924)
in
Department HOTEL MANAGEMENT
Institute UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT (UITHM)
Pre-requisite None
This course aims to inculcate the knowledge related to kitchen equipment, it further aims to
provide skills related to dry Ingredients and vegetables and their pre preparation.
Objective The Course aims to incorporate basic culinary skills in the students regarding the
implementation of different cooking Methods and the demonstration of Stock and Sauce
Preparation. The Course aims to instill in the students the ability to prepare basic soups and salads.
Total Hour(s) 60

Unit Details
Unit No Unit Name Total Hour(s)
Equipment, Ingredients, Basic Cuts, Methods of Cooking and Butchery (chicken
Unit-1 20
and Fish)
Unit-2 Stocks, Sauces and Eggs 20
Unit-3 Salads, Soups, Potatoes 20

Learning Outcome
Unit-1
Experiment No -1: Identification, Description, Uses & handling;Hygiene Kitchen etiquette's, Knife handling; Safety and
security in kitchen
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
identify various kitchen demonstrate use and demonstration knife identify various parts of demonstrate various
equipment. care of various kitchen handling. knife. kitchen ettiquette
equipment.
Unit-1
Experiment No -2: Identification and Selection of Ingredients, Qualitative and quantitative measures used for Materials,
Basic combining of materials and Pre preparation by combining ingredients, Kneading Blending and deep fat frying Matthi
/ Samosa and Chutney
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
identify various kitchen demonstrate various demonstrate various demonstrate basic select various kitchen
equipment. cuts of vegetables. measures used for combining skills. equipment.
materials.
Unit-1
Experiment No -3: Blanching of Tomatoes and Capsicum, Preparation of concasse, Boiling (potatoes Beans Cauliflower
etc) Frying - (deep frying shallow frying sautéing) Aubergines Potatoes etc.,Braising - Onions Leeks Cabbage, Starch
cooking (Rice Pasta Potatoes)
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
demonstrate blanching demonstrate boiling of demonstrate frying of demonstrate braising of demonstrate starch
of tomatoes Potatoes aubergiene onions cooking
Unit-1

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Experiment No -4: Cuts of Fish and Cuts of Chicken
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
demonstrate thawing of arrange Mise en place demonstrate cleaning demonstrate cuts of demonstrate cuts of
chicken or fish for cutting of chicken or of chicken or fish chicken fish
fish
Unit-2
Experiment No -5: White stock, Brown stock and Fish stock
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
arrange Mise en place demonstrate demonstrate demonstrate demonstrate culinary
for stock preparation preparation of white preparation of brown preparation of fish uses of stock
stock stock stock
Unit-2
Experiment No -6: Béchamel, Espagnole, Veloute, Hollandaise, Mayonnaise and Tomato Sauce
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
prepare Bechamel prepare Espagnole prepare Veloute prepare Hollandaise prepare Mayonnaise
Unit-2
Experiment No -7: Boiled Egg (half hard and soft), Fried Eggs (Sunny Side up. Single Fried. Bull's Eye and Double fried),
Poached, Scrambled, Omelette (Plain Stuffed Spanish), En cocotte (eggs Benedict)
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
prepare boiled egg prepare Fried Egg prepare poached egg prepare various types prepare egg benedict
of omlette
Unit-3
Experiment No -8: Cole Slaw and Minestrone; Potato Salad and Cabbage Chowder; Beet Root salad and Gazpacho,
Green Salad and Cream of Tomato, Fruit Salad and Consomme
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
prepare cole slaw and prepare potato salad prepare Beet root salad prepare Green salad prepare fruit salad and
minestrone and cabbage chowder and gazpacho and cream of tomato consomme
Unit-3
Experiment No -9: Pommes de terre frite, Pommes Puree, Pommes Au four, Pommes de terre Lyonnaise, Pommes de
terre Allumetes.
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
prepare Pommes de prepare Pommes prepare Pommes au prepare Pommes de prepare Pommes de
terre frites puree four terre lyonnaise terre alumetes
Unit-3
Experiment No -10: Cocktail de Fruits, Darne de Sole Grille, Pommes de Terre Persil
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
prepare cocktail de prepare darne de sole prepare pommes de prepare three course present three course
fruits grille terre persile menu menu in a plate

Learning Material(s)
Title Author Name Publisher Publication Year Edition
ReferenceBooks
Modern Cookery Vol.1 and Vol.2 Thangam E Philip Orient Blackswan 2003 Sixth

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TextBook
Oxford University
Food Production Operations P.S. Bali 2009 Second
Press India
The Culinary Institute of John Wiley and
The Professional Chef 2009 Ninth
America Sons

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