Kathmandu University School of Management

Bachelor in Hospitality Management

Course Syllabus

Course Title Food Production Operation & Management I

Course Code No.
Credit Hour 1 (theory) + 2 (practical)
Course Description This is an introductory course on food production with focus on
fundamental food composition, food products and food
preparation. This subject will enable the student to demonstrate,
follow workplace hygiene procedures, and explain the
fundamentals of cuisine and kitchen operations as used in
international hotels.
Course Objectives  To explain fundamental of cuisine and kitchen
operations
 To orient students on workplace health, hygiene, and
safety procedures
 To enable students to demonstrate a basic understanding
of theoretical culinary knowledge and practical cooking
skills
Learning Outcomes After the successful completion of this course, the students will
be able to:
 Apply culinary knowledge and skills to the delivery of
both classic and modern cuisine to the defined standards
of the operation.
 Recognize and demonstrate the ability to follow
instructions and work as a team member under
supervision and within the kitchen organizational and
hierarchical structure.
 Communicate with others in the busy kitchen
environment, interpret and provide information to allow
for safe and efficient kitchen operations.
 Understand and apply workplace health, safety and
hygiene procedures.
 Demonstrate and maintain a professional attitude in the
kitchen
 Prepare three Continental menu and one Nepali menu
Food Production Operation & Management I (Theory)
Learning Unit One The Food Service Industry
Net Contact Hours - 1  A Short History Of Modern Food Service
 The Organization Of Modern Kitchens
 Standards Of Professionalism,
Learning Unit Two Sanitation And Safety
Net Contact Hours - 1 Sanitation:
 Personal Hygiene,
 Kitchen Hygiene
 Preventing Cuts, Burns, Fires And Injuries
Learning Unit Three Tools And Equipment
Net Contact Hours - 2  Introduction To Kitchen Equipment

Learning Unit Four Heat And Food

Net Contact Hours - 3 Effects Of Heat On Foods, Heat Transfer, Cooking Times
Cooking Methods
Moist-Heat Methods, Dry-Heat Methods, Dry-Heat
Methods Using Fat, Microwave Cooking, Summary Of
Cooking Terms
Learning Unit Five Food Commodities
Net Contact Hours - 4 Vegetables, Cereals, Herbs And Spices, Fruits, Nuts,
Meat, Fish And Poultry, Milk & Milk Products

Learning Unit Six Foundation Of Continental Cooking

Net Contact Hours - 3 Stocks, Sauce, Soup, Accompaniments & Garnishes,
Salad And Dressing
Learning Unit Seven Preservation Methods: Lowering Temperature, Heating,
Net Contact Hours - 2 Dehydration, Removal Of Oxygen, Filtration, Radiation,
Salting, Curing, Smoking, Sugaring, Pickling & Souring,
Alcohol Preservation
Total Contact Hours 16 (Excluding Assessment And Final Examination)
Food Production Operation And Management I (Practical)
Net Contact Hours - 8 Introduction To Cooking: -Effects Of Water In
Cooking, Effects Of Carbohydrate In Cooking, Effects Of
Fat/Oil In Cooking, Effects Of Protein In Cooking
Basic Cooking Methods: Blanching, Poaching, Boiling,
Simmering, Steaming, Frying, Sautéing, Broiling,
Grilling, Gratinating, Baking, Roasting, Braising, Glazing

Net Contact Hours - 8 Demonstration:

 Stock: Types, Preparation
 Sauce: Types, Preparation
 Soup: Types, Preparation
 Egg Dishes: Preparation
 Cuts Of Vegetables
 Fish: Cuts, Preparation
 Poultry And Meat: Cuts, Preparation
Net Contact Hours - Table D'hote Continental Menu: 3 Course Menu (N=3)
16 Nepali Menu: Showcase Menu (N=1)

Total Contact Hours 32

Basic Text Book Gisslen, W. (2018). Professional Cooking (9th Edition).
John Wiley & Sons, Inc. .
 Gisslen, W. (2015). Essentials Of Professional Cooking
(2nd Edition). John Wiley & Sons, Inc.
Other References  Pauli, P. (2008). Classical Cooking, The Modern Way,
Methods And Techniques (3rd Edition). John Wiley &
Sons, Inc.
Evaluation Scheme In-Semester - 20%
Practical - 50%
End-Semester - 30%
Total - 100%