National Council for Hotel Management & Catering Technology, Noida.
BHM111 - FOUNDATION COURSE IN FOOD PRODUCTION – I (THEORY)HOURS ALLOTED: 30 MAXIMUM MARKS: 100
S.No. Topic Hours Weightage
INTRODUCTION TO COOKERY
Levels of skills and experiencesB.
Attitudes and behaviour in the kitchenC.
Uniforms & protective clothingE.
Safety procedure in handling equipment02 5%02
Origin of modern cookery01 Introonly03
HIERARCHY AREA OF DEPARTMENT AND KITCHEN
Modern staffing in various category hotelsC.
Roles of executive chef D.
Duties and responsibilities of various chefsE.
Co-operation with other departments03 10%04
List of culinary (common and basic) termsB.
Explanation with examples02 5%05
AIMS & OBJECTS OF COOKING FOOD
Aims and objectives of cooking foodB.
Techniques used in pre-preparationE.
Techniques used in preparation02 10%06
BASIC PRINCIPLES OF FOOD PRODUCTION - Ii) VEGETABLE AND FRUIT COOKERY
Introduction – classification of vegetablesB.
Pigments and colour changesC.
Effects of heat on vegetablesD.
Cuts of vegetablesE.
Classification of fruitsF.
Uses of fruit in cookeryG.
Salads and salad dressings
Definition of stockB.
Types of stockC.
Preparation of stockD.
Storage of stocksF.
Uses of stocksG.
Care and precautions030315%5%