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SYLLABUS OF 3-YEAR B.SC. HHA PROGRAM NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY

SYLLABUS OF 3-YEAR B.SC. HHA PROGRAM NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY

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SYLLABUS OF 3-YEAR B.SC. HHA PROGRAM AT NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY
SYLLABUS OF 3-YEAR B.SC. HHA PROGRAM AT NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY

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Published by: jjml on Jul 07, 2011
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12/02/2011

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National Council for Hotel Management & Catering Technology, Noida.
 1
SEMESTER - I (17 WEEKS)
National Council ComponentMINIMUM CONTACT HOURS FOR EACH SUBJECT
No. SubjectcodeSubject Contact Hours per Semester Th. Pr.1 BHM111 Foundation Course in Food Production - I 30 1202 BHM112 Foundation Course in Food & Beverage Service - I 30 603 BHM113 Foundation Course in Front Office - I 30 304 BHM114 Foundation Course in Accommodation Operations - I 30 305 BHM105 Application of Computers 15 606 BHM106 Hotel Engineering 60 -7 BHM117 Principles of Food Science 30 -TOTAL: 225 300GRAND TOTAL 525
WEEKLY TEACHING SCHEME (17 WEEKS)
No. SubjectcodeSubject Hours per weekTh. Pr.1 BHM111 Foundation Course in Food Production - I 02 082 BHM112 Foundation Course in Food & Beverage Service - I 02 043 BHM113 Foundation Course in Front Office - I 02 024 BHM114 Foundation Course in Accommodation Operations - I 02 025 BHM105 Application of Computers 01 046 BHM106 Hotel Engineering 04 -7 BHM117 Principles of Food Science 02 -TOTAL: 15 20GRAND TOTAL 35
EXAMINATION SCHEME
No. SubjectcodeSubject Term Marks*Th. Pr.1 BHM111 Foundation Course in Food Production - I 100 1002 BHM112 Foundation Course in Food & Beverage Service - I 100 1003 BHM113 Foundation Course in Front Office - I 100 1004 BHM114 Foundation Course in Accommodation Operations - I 100 1005 BHM105 Application of Computers 50 1006 BHM106 Hotel Engineering 100 -7 BHM117 Principles of Food Science 100 -TOTAL: 650 500GRAND TOTAL 1150* Term marks will comprise 30% Incourse & 70% Term end exam marks.
 
 
National Council for Hotel Management & Catering Technology, Noida.
 2
BHM111 - FOUNDATION COURSE IN FOOD PRODUCTION – I (THEORY)HOURS ALLOTED: 30 MAXIMUM MARKS: 100
 
S.No. Topic Hours Weightage
01
INTRODUCTION TO COOKERY
A.
 
Levels of skills and experiencesB.
 
Attitudes and behaviour in the kitchenC.
 
Personal hygieneD.
 
Uniforms & protective clothingE.
 
Safety procedure in handling equipment02 5%02
CULINARY HISTORY
A.
 
Origin of modern cookery01 Introonly03
HIERARCHY AREA OF DEPARTMENT AND KITCHEN
A.
 
Classical BrigadeB.
 
Modern staffing in various category hotelsC.
 
Roles of executive chef D.
 
Duties and responsibilities of various chefsE.
 
Co-operation with other departments03 10%04
CULINARY TERMS
A.
 
List of culinary (common and basic) termsB.
 
Explanation with examples02 5%05
 AIMS & OBJECTS OF COOKING FOOD
A.
 
Aims and objectives of cooking foodB.
 
Various texturesC.
 
Various consistenciesD.
 
Techniques used in pre-preparationE.
 
Techniques used in preparation02 10%06
BASIC PRINCIPLES OF FOOD PRODUCTION - Ii) VEGETABLE AND FRUIT COOKERY
A.
 
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
ii) STOCKS
A.
 
Definition of stockB.
 
Types of stockC.
 
Preparation of stockD.
 
RecipesE.
 
Storage of stocksF.
 
Uses of stocksG.
 
Care and precautions030315%5%
 
 
National Council for Hotel Management & Catering Technology, Noida.
 3
iii) SAUCES
A.
 
Classification of saucesB.
 
Recipes for mother saucesC.
 
Storage & precautions02 10%07
METHODS OF COOKING FOOD
A.
 
RoastingB.
 
GrillingC.
 
FryingD.
 
BakingE.
 
BroilingF.
 
PoachingG.
 
Boiling
 
Principles of each of the above
 
Care and precautions to be taken
Selection of food for each type of cooking04 15%08
SOUPS
A.
 
Classification with examplesB.
 
Basic recipes of Consommé with 10 Garnishes2 10%09
EGG COOKERY
A.
 
Introduction to egg cookeryB.
 
Structure of an eggC.
 
Selection of eggD.
 
Uses of egg in cookery2 5%10
COMMODITIES:
i)
Shortenings (Fats & Oils)
A.
 
Role of ShorteningsB.
 
Varieties of ShorteningsC.
 
Advantages and Disadvantages of using various ShorteningsD.
 
Fats & Oil – Types, varietiesii)
Raising Agents
 A.
 
Classification of Raising AgentsB.
 
Role of Raising AgentsC.
 
Actions and Reactionsiii)
Thickening Agents
 A. Classification of thickening agentsB. Role of Thickening agentsiv)
Sugar 
A.
 
Importance of Sugar B.
 
Types of Sugar C.
 
Cooking of Sugar – various4 10%
TOTAL
30 100%

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