Lesson plan for Bachelor's in Hotel Management, Piyush Gupta-IHM
School /College : IHM
Course Level : Bachelor's in Hotel Management
Semester : 1st
Subject : Food Production-I
Topic : Introduction to Basic Culinary Techniques and Kitchen Organization
Duration : 1 hour
Date : 25-03-2020
Period : 1st
Objectives:
By the end of this lesson, students will be able to:
General Objective:
Understand the fundamentals of food production and its significance in the hospitality industry.
Identify and demonstrate basic culinary techniques used in professional kitchens.
Specific Objectives:
Comprehend the importance of proper kitchen organization and hygiene practices.
Apply their knowledge of food production techniques in practical scenarios.
Previous Knowledge: N/A
Material Aids: Projecter & Kitchen
Whiteboard and markers.
Presentation slides or printed handouts with key concepts and illustrations.
Kitchen equipment for practical demonstrations (optional, if available).
Introduction (10 minutes):
Start the lesson by discussing the significance of food production in the context of the hospitality industry.
Highlight the role of culinary arts in creating memorable dining experiences for guests.
Introduce the importance of professionalism, hygiene, and organization in a commercial kitche n.
Main Content (35 minutes):
Discuss the fundamental culinary techniques commonly used in food production:
Knife skills: Proper holding, chopping, dicing, and slicing techniques.
Cooking methods: Saute, grill, roast, boil, steam, and fry.
Seasoning and flavoring: Understanding herbs, spices, and seasoning techniques.
Food presentation: Plating and garnishing to enhance visual appeal.
Demonstrate each technique if practical kitchen equipment is available, otherwise use visuals and illustrations to explain.
Emphasize the importance of safety and hygiene practices in the kitchen, including handwashing, proper storage, and
avoiding cross-contamination.
Class Activity (10 minutes):
Divide the students into small groups.
Assign each group a specific culinary technique (e.g., knife skills, saute, plating).
Instruct the groups to practice and demonstrate their assigned technique.
Walk around the classroom to provide guidance and feedback to each group.
or
Group Presentations and Discussion (10 minutes):
Have each group present their technique demonstration to the class.
Encourage students to provide constructive feedback and share tips with their peers.
Discuss the importance of teamwork and cooperation in a busy kitchen environment.
Conclusion (5 minutes):
Summarize the key points covered during the lesson, highlighting the basic culinary techniques and kitchen organization
principles.
Reiterate the significance of continuous practice and improvement in mastering culinary skills for a successful career in
hotel management.
Homework:
Assign a research assignment related to famous chefs, culinary trends, or innovative cooking techniques used in the
hospitality industry. Students can present their findings in the next class.
Assessment:
Assessment for this lesson can be based on students' participation in the practical demonstrations, group presentations, and
their understanding of food production techniques discussed during the lesson. Additionally, the instructor may evaluate
students' comprehension of kitchen organization and hygiene practices through class discussions or written assignments.
