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