Diploma in Hotel Management in Food Production and Bakery (Syllabus) Year Wise Food Production Code : DHMFB-101

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1 Diploma in Hotel Management in Food Production and Bakery (Syllabus) Year Wise Food Production Code : DHMFB-101 Unit-1 Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms. Unit-2 Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe. Unit-3 Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing. Unit-4 Description and use of the following : Basic stocks, Aspics & Jellies. Roux blance, Roux blond and Roux brun. Recipies and quantities required to produce 10 litres of stock, white & brown. Recipies required to produce one litre of the following: Bechamel sauce, tomato sauce, veloute sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup Definition, classification of soups with example in each group, recipe for one litre consomme, 10 popular consommes with their garnishes. Unit-5 Eggs Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation. Unit-6 Vegetables Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts. Unit-7 Kitchen stewarding and upkeep of equipment.staff organisation of Kitchen, coordination with the Departments. Reference Books Practical Cookery, Victor Ceserani & Ronald Kinton,ELBS Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS Theory of Catering, Mrs. K.Arora, Frank Brothers Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman Herrings Dictionary of Classical & Modern Cookery,Walter Bickel Chef Manual of Kitchen Management, Fuller, John The Professional Chef (4th edition), Le Rol A.Polsom The Book of Ingredients, Jane Grigson Indian Food, K.T.Achaya, Oxford Bakery And Confectionery Code : DHMFB -102

2 BAKERY UNIT-1 1. Introduction & scope of Bakery & Confectionery, Bakery terms. Organisation chart of Bakery. 2. Structure of wheat grain. 3. Milling of wheat and role of bran and germ. 4. Flours : Different types of flours available, constituents of flours, PH Value of flour, water absorption power of flour, glutin, diastatic capacity of flour, grade of flour. UNIT-2 Raw material required for bread making :- Role of flour, water, yeast, salt - Sugar, milk and fats Methods of bread making: straight dough method delayed salt method no time dough method sponge and dough method Characteristics of good bread External characteristics - volume, symmetry of shape Internal characteristics - colour, texture, aroma, clarity and elasticity. Bread faults and their remedies. UNIT-3 Yeast An elementary knowledge of Baker s yeast, the part it plays in the fermentation of dough and conditions influencing its working. Effect of over and under fermentation and under proofing of dough and other fermented goods. Bread diseases Rope and mold-causes and prevention. Bread improvers-improving physical quality. UNIT-4 Oven & Baking : Knowledge and working of various types of oven. Baking temperatures for bread, confectionery goods. Bakery layout The required approvals for setting up of a Bakery Government procedure and Bye-laws. Selection of site Selection of equipment. Layout design Electricity. UNIT-5 Cake making ingredients Flour, Sugar, Shortening and egg, Moistening agents. Fats and oil. and Leavening agents. Cake making methods sugar butter process, flour butter process, genoise method and blending and rubbing method. Correct temperature for baking different varieties of cakes. UNIT-6 Pastry making, principles and various derivatives. Characteristics of cakes : External; Internal Balancing of cake formula. Cake faults and their remedies. Types of icing. Preparation of cookies and biscuits. Factors affecting the quality of biscuits/cookies. UNIT-7 Storage of confectionery product.various types ice creams and bombs. Reference Books The Larder Chef, M.J.Leto & W.H.K.Bode, Butterworth Heinemann Larousse Gastronomique-Cookery Encyclopedia Paul Hamlyn 2

3 Professional Chefs-Art of Garde Manger (4th Edition ) Frederic H.Semerschmid and John F.Nicolas Professional baking, Wayne Glasslen Classical food preparation & presentation, W.K.H.Bode Classical Recipes of the World, Smith, Henry Le Repertoire de la Cuisine, Louis Saulmier, Leon Jaggl & Sons Baking, Martha Day, Lorenz Books Professional Pastry Chef, Bo Friberg, John Wiley The New Catering Repertoire, Vol. I, H.L.Cracknell & G.Nobis, Macmillan The Creative Art of Garnishes, Yvette Stachowiak, Bedford Editions Business Communication Code : DHMFB-103 Communication process, types of communication, effective communication. Element of English Grammar; common errors in sentences. Essays : report writing, precie, comprehension of passage. Basic letter writing, memorandums, official letters. Writing a bio-data for job interview, job description, letter of application and resignations. Reference: Minutes to succeed in Business Writings- Graham Hart 2. Kaul, Asha, Business Communication, Prentice Hall (India), New Delhi Food Science & Nutrition Code : DHMFB -104 Introduction Definition & Importance of Nutrition Function of Food Classification of Nutrients & Food Fats Functions of Fat & Essential Fatty Acid Daily Requirements, Effects of Excess & Deficiency Food sources, Types of Fat Proteins Functions, Quality of Protein, Process of Improving Quality Daily Requirements, Effects of Excess & Deficiency Food Sources, Types of Protein Essential Amino Acids Carbohydrates Functions Daily Requirements, Effects of Excess & Deficiency Food Sources, Types of Carbohydrate Vitamins Classification, Fat Soluble & Water Soluble Functions Daily Requirements, Effects of Excess & Deficiency Food Sources Mineral Elements

4 Classification Functions Daily Requirements, Effects of Excess & Deficiency Food Sources Water Importance Water Balance Deficiency, Oral Rehydration, Excess Energy Requirements for Human Body Calorie-Definition Energy Requirements-Factors Affecting it BMR, SDA Energy Requirements for Various Age Groups High & Low Density Foods Nutritional Disorders & Deficiencies Over-Weight & Obesity III-Effect Under-Nutrition Various Diseases Balanced Diet Meaning & Importance of Balanced Diet Four Food Groups Plans as the Basis Quality & Quantity Depending on Age, Sex, Occupation & Climate Daily Requirements Recommended Food Table for School Children Adolescents & Adult Man & Woman to form a Basis for Meal Planning Reference Books Food and Nutrition Dr. M. Swaminathan Food Science Potter & Hotchkiss Fundamental of food and nutrition Mudambi & Rajgopal, 4 th Edition 2001 Food Science & Nutrition Sunetra Roday Entrepreneurship Management Code : DHMFB -105 Unit I Introduction to Entrepreneurship Entrepreneurship-Definition, Characteristics and qualities of entrepreneur, Types of entrepreneurs. Unit II Different Organizations in Entrepreneurship Entrepreneurial development training, Support of Institutions like NIESBUD-Delhi, SIET - Hyderabad, ITCOT, SIPCOT, SISI ---- Tamil Nadu. Unit III Introduction to Project Idea processing and selection, Identification and classification, Project life cycle, Project formulation. Unit IV Entrepreneurship Related to the Hotel Industry Plant layout in view of the Hotel Industry, Steps for starting small hotel, Problems in starting a hotel, Ways to rectify them Unit V Introduction to Project Report. Project Report-Meaning and Definition, Types of Project Report, Components of Projects Report, Steps in Developing a Project Report, Essentials of a Good Project Report. 4

5 Reference Books 1. Vasanth Desai: Dynamics of Entrepreneurial Development and Management : Himalayan Publishing Company, New Delhi, Edition 3, David H.Holt : Entrepreneurship: Hall India Publishers, New Delhi : Edition 2, Jose Paul, N. Ajith Kumar, Entrepreneurship Development- Himalaya Publishing house, Mumbai, Fourth revised edition Madhurima Lall, Shikha Sahai, Entrepreneurship- Excel Books, New Delhi, First Edition C.B.Gupta, N.P.Srinivasan, Entrepreneurial Development- Sultan Chand and Sons, New Delhi, Sixth Edition Vasant Desai, Small Scale Industries and Entrepreneurship- Himalaya Publishing House, Mumbai, Sixth Revised Edition Food Production Practical Code : DHMFB-101 Indian Rice 08 varieties Indian Bread 10 varieties Dal 10 varieties Vegetables 15 varieties Chutney 05 varieties Raita 05 varieties Egg dishes 0 Fish dishes 05 varieties Meat dishes 08 varieties Chicken dishes 08 varieties Shorba 0 Tandoor dishes : Tandoori chicken, Tandoori fish, Seek Kabab, Boti Kabab. Snacks 10 varieties Sweets 08 varieties Special dishes for festivals 5 festival menus (Note: emphasis on a regional cuisines) Continental : Stock white stock, brown stock, fish stock. Sauce Bechamel sauce, Veloute sauce, tomato, Espagnole, hollandaise and mayonnaise with 5 derivatives of each. Soups : Purees Cream Veloute Broths Bisques 1 varieties Consommes 5 varieties Cold Soups Potages Fish : Baked

6 Grilled Shallow fried Deep fried 4 varieties Poached Chicken and other Meats : Stew Casseroles Roast Braised Grilled/Baked Chicken (Sautes) 5 varieties Entrees Pork Steaks Vegetables : Preparation and cooking of vegetables Potatoes Farinaceous dishes : Spaghetti and macaroni dishes Egg: Breakfast egg preparation Sweets : Mousse Souffles Baked Steamed (Pudding) Chinese : Soups Noodles & Rice Chicken Pork Meat Prawns Fish Vegetables 10 varieties. 10 varieties.. 5 varieties 4 varieties 1 dish Butchery : a) Lamb and Mutton Demonstration of jointing mutton carcasses. Deboning of mutton leg and shoulder.curry cuts and boti kababs. b) Pork Demonstration and preparation of pork chops, deboning of pork leg. c) Fish cuts of fish and its use in cold buffets. d) Poultry Dressing, trussing and deboning. 6 Bakery And Confectionery Practical Code : DHMFB-102

7 Bread rolls; Bread sticks & soft rolls; Buns; Hot Cross Buns; Fruit Buns; Danish; Pastry; Croissants; Brioche; Fermented dough nuts; Chelsea buns; Russian stollen Basic bun dough. Savarin dough, Bread/Brown Bread, Vienna bread; Fancy bread; French bread; whole meal bread; Masala bread; Milk bread; Raisins breads; Current loaf; Fruit bread; Pizza base. Cakes by different methods (e.g., sponge cake; Madiera cake; Genoise; fatless sponge; rock cake; fruit cake) Biscuits & Cookies : Plain biscuits; piping biscuits; cherry knobs; langue-de-chats; (cats tongue) salted biscuits; nut biscuits; coconut biscuits; melting moment; macaroons; tricolour; chocolate biscuits; marble biscuits; nan-khatai; short bread biscuits. Ginger biscuits; cheese biscuits; cream fingers. Flaky/Puff pastry-khara biscuits; veg patties; chicken patties; mutton patties; cheese straws; patty cases; thousand layer cake; jalousie; apple flane; cream horns. Choux pastry : Chocolate eclaire; profit roll suchard; cream buns. Short crust pastry : Lemon curd tart; jam tart. Icing: Fondant; American frosting; Butter cream icing; Royal icing; gum paste; marzipan; marsh mellow; lemon maringue; fudge; almond paste; glace icing. Toffees : Milk toffee; chocolate; stick jaws; liquor chocolate. Ice Cream: Vanilla, Strawberry, Chocolate, Pineapple, Mango. Pastry: Pineapple pastry, chocolate pastry. Cakes & Gauteaux: Queen cakes; fruit cake; birthday cake; easter eggs; chocolate dippings; wedding cakes; cheese cakes; black forest; Dough nuts; Swiss rolls and Madeline cake. Pudding : Bavarois; ginger pudding; cold lemon soufle; chocolate mousse; souffle praline; fruit triffle. Professional Training : 6 Months

8 Code : DHMFB -106 Duration: Minimum 06Months Suggested Training Schedule: F&B FOOD PRODUCTION : 3 Months BAKERY : 3 Months Documents to be submitted after successful completion of IT : Training Log Book ( To be issued by Learning Centre & Completed by ) Departmental Appraisal Forms Training Report in 2 Copies Training certificate from the concerned Hotel Authority. MAXIMUM MARKS : Based on : Industrial Training Log-Book & Certificate o Daily Summary of work done & observed duly signed by the concerned supervisor o Appraisal Forms Industrial Training Report o Contents : About the Hotel, Photographs, Formats, Charts & Diagrams, written Material etc. o Creativity o Neatness, cover & layout Industrial Training Report Presentation o One-to-group presentation o Time: 60 Minutes ( Maximum ) o To Mark on : Communication & Presentation skills Presentation Content Use of Slides, Multimedia and other presentation aids Handling of spot queries/questions from the audience Viva -voce o Viva-voce on the presentation, conducted by Faculty Members & External Evaluator. What To Observe During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are instructed to make the following observations in your department. A concise report ( preferably typed ) of these observations must be prepared and presented to the Institute within one week of completion of training along with the Industrial Training Report. These Reports, Presentation & Viva will be the criterions for the award of semester marks for the session. A Viva will be conducted soon after the reports are submitted. Dates of Presentation/Viva shall be announced after you report at Institute. Viva will be conducted by an external evaluator. DESIRED : Reports should contain additional performs, chart, brochures etc. The Cover page of the Report should contain your name, hotel, department & duration. WHAT TO OBSERVE in FOOD PRODUCTION AND BAKERY 8

9 OBJECTIVES: know the history of cooking, its modem.developments and (Develop brief idea of various cuisines; understand the professional requirements of a kitchen personnel and the importance and maintenance of hygiene; have insight of kitchen organization, duties and responsibilities of kitchen staff, workflow, and kitchen equipments; have through knowledge of methods of cooking and learn the basic skills in continental cuisine their market form, selection, storage and uses.