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ONE YEAR DIPLOMA IN CATERING

MANAGEMENT
FOOD PRODUCTION SYLLABUS
UNITS

CONTENTS

UNIT-1

INTRODUCTION TO THE ART OF


COOKERY:
Aims and objectives of cooking food,
Importance of cooking food.
Different Methods of cooking food.
Basic raw material needed for
cooking.
Equipment and tool study including
large and small (practical induction in
kitchen)
Kitchen Hygiene and Professionalism
(Personal hygiene, , Attitude towards
work
KITCHEN ORGANIZATION:
Hierarchy and function,
Kitchen layout,
Duties and responsibilities of
Executive Chef, Sous chef and Chef
de partie,commis
BASIC PREPARATIONS:
Study of different spices and basic
herbs
Mise-en-place of all the basic
preparations cuts of vegetables,
mire- poix, bouquet garni.
Types of Stocks and its preparation.
BASICS OF FOOD PRODUCTION:
Egg cookery (Structure of egg,
types, cooking methods, uses in
cookery)
Fish cookery (Classification of fish,
Different cuts of fish)

1.1
1.2
1.3
1.4

1.5

UNIT-2
2.1
2.2
2.3

UNIT-3
3.1
3.2

3.2
UNIT-4
4.1

4.2

LECTURES
RECOMMEND
ED
18
04
04
02
04

04

09
03
02
04

11
01
06

04
15
05

05

4.3

UNIT-5
5.1

5.2
5.3

UNIT-6
6.1
6.2
6.3

Meat cookery Introduction to meat


cookery-, cuts and methods of
cooking of Beef, Pork, Lamb, chicken
with examples of each)
INTRODUCTION TO CUISINES:
Introduction to continental
cuisine(soup,sauce,salads,sandwiche
s)
Introduction to Oriental
cuisine(Chineese,Thai,Japaneese)
Introduction to Indian cuisine(basic
gravies,breads,tandoor and its
preparations, kebabs)
BASIC BAKERY:
Principal of baking, uses of different
types of oven
Principle of bread making,
Ingredients used, and role of each
ingredients in
baking(yeast,sugar,salt,milk,flour)

05

12
04

04
04

15
03
04
08