Chandaria School of Business

Culinary Techniques

CULINARY TECHNIQUES

Introduction
Course Description: This unit is designed with intention to provide the learners with basic culinary skills & knowledge and ability to be effectively involved in all aspects of food and beverage production by employing both mental and physical abilities in conjunction with the available resources so as to achieve the desired goals.

Curriculum

	CULINARY TECHNIQUES
Contact Hours	128
Prerequisite	NONE
Indicative Learning Outcomes	Upon successful completion of the course, the student will be able to:- Understand basic cooking principles: Demonstrate an understanding of basic cooking methods Discuss the menu: menu forms and functions, building the menu, nutritional consideration. Produce hors-d’oeuvre and other appetizers, Produce Soups, Produce potatoes dishes and salads Prepare vegetables using various cooking methods Produce basic fish, beef and poultry dishes

WEEK	CONTENT	HOURS
Week One	Introduction to the course. Introduction to relevant operation areas. Introduction to various equipment and tools. Hygiene in the Kitchen	8hrs
"	Principles of Cooking Introduction to cooking methods The Menu	8hrs
"	Making a stock Making various Soups	8hrs
"	Preparation of sauces Preparation of salads	8hrs

Week Two	Cookery of Fish and sea food: application of dry cooking methods	8hrs
"	Cookery of Fish and sea food: application of dry cooking methods	8hrs
"	Cookery of Fish and sea food: application of moist cooking methods	8hrs
"	Cookery of poultry: application of dry cooking methods	8hrs

Week Three	Cookery of poultry: application of dry cooking methods	8hrs
"	Cookery of poultry: application of moist cooking methods	8hrs
"	Cookery of beef: application of dry cooking methods	8hrs
"	Cookery of beef: application of dry cooking methods	8hrs

Week Four	Cookery of beef: application of dry cooking methods	8hrs
"	Cookery of beef: application of dry cooking methods	8hrs
"	Basic desserts	8hrs
"	Basic desserts	8hrs

Learning And Teaching Methodologies	Practical demonstrations followed by individual training of students in the kitchen. Class discussions and recipes.
Assessment Mode	CONTINUOUS ASSESSMENT
Texts	1. CORE TEXT: Practical Cookery by Ronald Kinton and Victor Ceserani 2. Ashish Chandra, (2004) .Food production and hospitality Management. Delhi: Shree Publishers. 3. John Campbell, David Foskett & Victor Caserani (2004). Practical Cookery (10th ed.) London: MacMillan.