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Fuel-Introduction, Types, Characteristics, Advantages: and Disadvantages. LPG and Its Commercial Prospective

The document provides a lecture plan for a Food Production Foundations course over 37 lectures. It outlines topics to be covered such as equipment, fuels, preparation techniques, cooking methods, food production organizational hierarchy, Indian and French cuisines. Practical sessions are also planned to introduce fuels, preparation techniques, cooking methods, and prepare sample Indian and French dishes.

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123 views2 pages

Fuel-Introduction, Types, Characteristics, Advantages: and Disadvantages. LPG and Its Commercial Prospective

The document provides a lecture plan for a Food Production Foundations course over 37 lectures. It outlines topics to be covered such as equipment, fuels, preparation techniques, cooking methods, food production organizational hierarchy, Indian and French cuisines. Practical sessions are also planned to introduce fuels, preparation techniques, cooking methods, and prepare sample Indian and French dishes.

Uploaded by

chefsachin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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Rawal Institute of Management

Lecture Plan
Course: BHM
Semester: I
Subject Name & Code: 15 BHM 201- FOOD PROUCTION FUNDATION II

No. of Total Lectures Planned:


Lec Topic Planned Actual Sign of Sign of
ture Date of Date of Faculty Director
No. Lecture Lecture
Equipments- Introduction, Classifications, use and Selection 16.08.17
1 criterion

Fuel- Introduction, Types, characteristics, advantages


2 and disadvantages. LPG And its commercial prospective
Pre- Preparation techniques: Introduction, types and their
3 detail.

Cooking Methods Introduction, types and their detailed


4 description (Moist cooking methods).
Hotel Kitchen: Introduction and its sections.
5
Food Production Organizational Hierarchy:
6 Introduction, duties and responsibilities of staff.

7 Cuisine: Concept.
Indian Cuisine: Introduction, main ingredients used and special
8 features.

French Cuisine: Introduction, main ingredients used and special


9 features.

Practical

Introduction of Fuels
Knowledge of pre-preparation
techniques
Knowledge of various cooking
methods
Preparation of Indian dishes (Three
10 course Indian menu for lunch & dinner,
lassi
,Jaljeera ,Aam Panna,
Introduction of French
Dishes(Soups,Salads,Sandwiches five
of each)
F & B production terminology

11
12
13

14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37

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