Culinary Fundamentals and Techniques

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.
Desire to open a small start-up venture from home.

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:

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