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University Institute of Tourism and Hospitality Management

The document provides information about a course on food production at the University Institute of Tourism and Hospitality Management. The course aims to help students understand the basics of food production and its importance in the hospitality sector. The course objectives are to develop students' practical study skills and knowledge of food production. The course covers topics like kitchen tools and equipment, ingredient identification and measurement techniques, basic cooking methods, stocks and sauces, egg cookery, salads and soups, potato dishes, and a simple menu. Students will learn through demonstrations and hands-on applications of techniques.

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DrHimanshu Malik
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Download as PDF, TXT or read online on Scribd
29 views

University Institute of Tourism and Hospitality Management

The document provides information about a course on food production at the University Institute of Tourism and Hospitality Management. The course aims to help students understand the basics of food production and its importance in the hospitality sector. The course objectives are to develop students' practical study skills and knowledge of food production. The course covers topics like kitchen tools and equipment, ingredient identification and measurement techniques, basic cooking methods, stocks and sauces, egg cookery, salads and soups, potato dishes, and a simple menu. Students will learn through demonstrations and hands-on applications of techniques.

Uploaded by

DrHimanshu Malik
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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UNIVERSITY INSTITUTE OF TOURISM

AND HOSPITALITY MANAGEMENT

COURSE NAME: Foundation Course in Food Production (Pracical)


COURSE CODE: HHP-106

SEMESTER – 1st

B.Sc. (Hotel & Hospitality Management)

L T P C
HHP-106
Foundation Course in Food Production
0 0 4 2
Marks : 100
Internal: 60 External: 40
COURSE OBJECTIVE: - Production is the one of most important components of the Hospitality; this course is
designed to make the student understand the basic of Food Production.

Course Outcome
1. Special efforts will be made to inculcate practical study skills
2. To develop the knowledge of Food Production
3. To guide the students about the importance and use of Production in the hospitality sector.
COURSE CONTENTS:

S. No List of Practical Method


01 Kitchen tools & equipment Identification, Description, Uses & handling, Hygiene & Demonstrations &
Kitchen etiquettes, Knife handling, Safety and security in kitchen simple applications
02 Identification and Selection of Ingredients, Qualitative and quantitative measures Market survey/tour
used for Materials, Basic combining of materials and Pre preparation by combining Demonstrations &
ingredients, Kneading Blending and deep fat frying Matthi/ Samosa and Chutney simple applications
Vegetables – classification, Cuts - julienne, jardinière, macedoines, brunoise,
payssane, mignonnete, dices, cubes, shred, mirepoix, Preparation of salad dressings, .
Vinaigrette Dressing I. French, II. English, III. American
03 Basic Cooking methods and pre-preparations Blanching of Tomatoes and Demonstrations &
Capsicum, Preparation of concasse, Boiling (potatoes, Beans, Cauliflower, etc) simple applications
Frying - (deep frying, shallow frying, sautéing) , Aubergines, Potatoes, etc., Braising
- Onions, Leeks, Cabbage, Starch cooking (Rice, Pasta, Potatoes)
04 Cuts of Chicken and Fish Demonstrations &
simple applications
05 Stocks - Types of stocks (White Stock, Brown stock and Fish stock) Demonstrations &
simple applications
06 Sauces - Basic mother sauces, Béchamel, Espagnole, Veloute, Hollandaise, Demonstrations &
Mayonnaise, Tomato. simple applications
07 Egg cookery - Preparation of variety of egg dishes, Boiled ( Soft & Hard), Fried Demonstrations &
(Sunny side up, Single fried, Bull’s Eye, Double fried), Poached, Scrambled, simple applications
Omelette (Plain, Stuffed, Spanish), En cocotte (eggs Benedict).
08 Simple Salads & Soups: Cole slaw and minestrone, Potato salad and Cabbage Demonstration and
Chowder, Beet root salad and Gazpacho, Green salad and Cream of Tomato, Fruit simple applications
salad and Consomme.
09 Potato dishes: Pommes de terre frite, Pommes Puree, Pommes Au four, Pommes de Demonstration and
terre Lyonnaise Pommes de terre Allumetes. simple applications
10 Simple Menu: Cocktail de Fruits, Darne de Sole Grille, Pommes de terre Persil, Demonstration and
Carrot Vichy simple applications
Practical No. Name of Practical Work Sheet Tasks
1. Prepare a tabular list small heavy and light kitchen
equipment
2. Prepare a List of safety guidelines of kitchen.
3. List the procedures to take care of kitchen
equipment.
4. Explain the importance of kitchen Uniform.
5. List the etiquettes required by kitchen staff
1 Kitchen tools & equipment

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