Programmes

Floating Credit Courses

Culinary Fundamentals and Techniques

Course Title: Culinary Fundamentals and Techniques
Course Code: T4791 Number of Credits: 02 Level: 03

Learning Objective/Course Outcome (s):

  • To identify raw materials and their relative use.
  • To operate professional kitchen equipment’s.
  • To be able to write standard recipes and understand culinary maths.
  • To prepare basic Indian and Western cuisine dishes.

Pre-learning: Basic knife skills & methods of cooking.
Desire to open a small start-up venture from home.

Course Outline

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:

  • Culinaria France
  • Professional Cooking - 6th edition by Wayne Gisslen
  • Theory of Cookery by Parvinder S. Bali

Suggested Assessment/ Evaluation Methods:

  • Theory – Plan of Work
  • Practical – Preparation of four course menu: Indian & Western dishes.
Bakery & Patisserie Fundamentals