| Course Title: Culinary Fundamentals and Techniques | ||
| Course Code: T4791 | Number of Credits: 02 | Level: 03 |
|
Learning Objective/Course Outcome (s):
Pre-learning: Basic knife skills & methods of cooking. |
||
| Sr. No. | Topics | Theory Hours | Practical Hours |
|---|---|---|---|
| 1 | Introduction to culinary standard operating procedures, raw materials and food safety. Preparation of traditional tea and fritters. Professional cuts of vegetables and chicken. |
02 | 05 |
| 2 | Popular Indian cuisine Snack preparations: Poha & Upma, Paratha with curd, Idli & Vada with sambar and chutney, Samosa with sonth chutney | 01 | 07 |
| 3 | French cuisine menu (Veg. / Non veg. menu): French cuisine menu (Veg. / Non veg. menu): Soup Salad Veg. main course Non veg. main course Accompaniment Dessert | 01 | 07 |
| 4 | Popular Indian cuisine menu preparations (Veg. / Non veg. menu):Kebab Shorba Veg. main course Non veg. main course Tandoori breads Rice preparation Dessert | 01 | 07 |
| 5 | Italian cuisine menu: (Veg. / Non veg. menu): Soup Salad Veg. main course Non veg. main course Accompaniment Dessert | 00 | 07 |
| 6 | Quantity Cooking – Indian cuisine (Veg. / Non veg. menu): Kebab Shorba Veg. main course Non veg. main course Tandoori breads Rice preparation Dessert | 00 | 07 |
| 7 | Exam | - | - |
Pedagogy: Theory 05 hours: Class lecture, power-point and video
Practical 40 hours: Demonstrations and Hands-on learning
Recommended Books:
Suggested Assessment/ Evaluation Methods:
