B.Sc.

Catering Science and Hotel Management NASC 2021

Course Code Title

21U3CHC414 Core Paper XIV- Food Production - 1V
Semester: IV Credits: 3 CIA: 30 Marks ESE: 45 Marks

Course Objective:
Enabling students to acquire theoretical knowledge of International Preparation

Course Outcomes :
On the successful completion of the course the students will get an overall understanding of
CO 1 Acquire Knowledge on Chinese Cuisine & its styles
CO 2 Accomplish skills on identifying ingredients in different cuisine
CO 3 Attain skills on characteristics
CO 4 Understanding basics uses of equipment’s
CO 5 Acquire Knowledge on popular dishes

Offered by: Catering Science and Hotel Management

Course Content Instructional Hours/Week: 3

Text
Unit Description Chapter
Book
Chinese Cuisine- Ingredients, Characteristics,
Equipment-used, Styles of Chinese Region. 1 10
I
Dishes: Gaz Pacho Soup, Lamprai, Tempura, Jack
Fruit Curry and Paella.
Instructional Hours 9
Srilankan, Japanese, Spanish - Ingredient,
Characteristics, Equipment used. 2 2
II 3 10
Dishes: Fajita, Moussaka, Kalops Stew, Kisseli and
Baklava.
Instructional Hours 9
Greek, Scandinavian, Mexican - Ingredient,
Characteristics, equipment used. 2 2
III 3 10
Dishes: Falafel, Dolmas, Asian style chicken nuggets
with lemon glaze and porchetta.
Instructional Hours 9
Mediterranean, Oriental, World Marche-Ingredient,
Characteristics, Equipment used. 4 9
IV
Dishes: French onion soup, Nicoise salad, Ratatouille, 5 3
carbonara and crepe suzette.
Instructional Hours 9
V Italy, France, Thailand- Ingredient, Characteristics, 2 2

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 B.Sc. Catering Science and Hotel Management NASC 2021

Equipment used. 4 2,7,13

Dishes: Tomyam soup and Satay.
Instructional Hours 9
Total Hours 45
Text Book(s):

1. B.K.Chakravarthi & SubhraChakraborthy, Making of a Chef, CBS Publishers &

Distributors, Second Edition, 2008.
2. Philip E. Thangam, Modern Cookery, Vol-II, Orient Longman Pvt Ltd, Fifth Edition, 2003.
3. VictorCeserani,RonaldKinton&David Foskett,Practical Cookery,ELST Hodder&
Stoughton, Eighth Edition, 1995.
4. GlidaMnedosa ,Home Cooking Around The World,Ubs Publishers Distributors Pvt Ltd,
First Edition,
5. VictorCeserani,RonaldKinton&David Foskett, Theory of Catering, ELBS Hodder&
Stoughton, Eighth Edition, 2001.

Reference Book(s):

1. The Culinary Institute Of America, The Professional Chef, John Wiley & Sons Inc, Seventh
Edition, 1996.
2. Graham Dodgshun& Michel Peters,SireeshSaxena,Cookery for the Hospitality Industry,
Cambridge University Press, FifthEdition, 2008.

Tools for Assessment (30 Marks)

CIA II Contribution in
CIA I CIA III Assignment Seminar Total
Online Test Dept Events
4 4 7 5 5 5 30
Mapping

CO / PO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PSO1 PSO2 PSO3 PSO4 PSO5
CO1 M H H - M H H M H L M H L
CO2 H M H - H H M M M H H H H
CO3 H H M L L H H H H M H M H
CO4 M M H - H H H H H H H H H
CO5 H H M - M H H H H M M H M
H-High; M-Medium; L-Low.

Course Designed by Verified by HoD Checked by Approved by

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