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501 LP

The document outlines a lecture plan for a food production management course covering 55 total lectures. Topics include types of cakes and pastries, regional cuisines of India, international cuisines from countries like Lebanon and Mexico, food quality concepts, and Hazard Analysis and Critical Control Points (HACCP) principles. Dates are planned for each lecture along with space to record the actual date taught and signatures from the faculty member and director.

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53 views2 pages

501 LP

The document outlines a lecture plan for a food production management course covering 55 total lectures. Topics include types of cakes and pastries, regional cuisines of India, international cuisines from countries like Lebanon and Mexico, food quality concepts, and Hazard Analysis and Critical Control Points (HACCP) principles. Dates are planned for each lecture along with space to record the actual date taught and signatures from the faculty member and director.

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 501 FOOD PRODUCTION MANAGEMENT

No. of Total Lectures Planned: 55


Lecture Topic Planned Actual Sign of Sign of
No. Date of Date of Faculty Director
Lecture Lecture
1 Cake Introduction 17.08.17
Ingredients, types, Methods of 21.08.17
2 making
3 Pastry Introduction, 23.08.17
4 Ingredients, Types of Pastry 24.08.17
5 Methods of making Pastry 30.08.17
6 Revision 31.08.17
7 Regional cuisine of India 01.09.17
8 Goan 04.09.17
9 Bengali 06.09.17

10 07.09.17
Maharashtraian
11 South Indian 08.09.17
12 Mughlai 11.09.17
13 Revision 13.09.17
Introduction of International 14.09.17
14 Cuisine
Lebanese, 15.09.17
15
16 Mexican 18.09.17
17 Italian 20.09.17
18 Chinese 22.09.17
19 French 27.09.17
20 Revision 04.10.17
21 Food Quality 05.10.17
22 Concept 23.10.17
Introduction and types with 25.10.17
23 details.
(Special emphasis on BS EN 02.11.17
24 ISO 9002: 1994)
25 HACCP: 03.11.17
26 Introduction 06.11.17
27 Importance 08.11.17
28 Principles of HACCP 02.11.17
Implementation of HACCP 03.11.17
29 Principles
30 Revision 06.11.17
31
32
33
34

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