Bangalore University Graduate Syllabus

What is the process to access syllabus and course curriculum page of Bangalore University Graduate courses as I want to check it before taking admission in it? Give me the contact detail of Bangalore University as I want to visit the University?

I have passed class 12th from CBSE Board. I am living in Bangalore. I am thinking to do Graduation in Bachelor of Hotel Management from Bangalore University. I want syllabus of this Course, so tell me from where I can download complete syllabus of Bachelor of Hotel Management Graduate Course of Bangalore University?

[pawan]

The Bangalore University was established in 1964.

The University is approved by University Grants Commission (UGC).

It is one of finest Universities in Karnataka.

It offers several UG and PG Courses in many disciplines.

As you are looking for syllabus of Bachelor of Hotel Management (BHM) Course of Bangalore University, so here I am providing syllabus:

Bangalore University Bachelor of Hotel Management Syllabus:

1.1 Optional Languages*
1.2(T) Food & Beverage Production - I
1.2(P) Food & Beverage Production I Practical
1.3(T) Food & Beverage Service - I
1.3(P) Food & Beverage Service - I Practical
1.4 (T) Front Office - I
1.4 (P) Front Office I Practical
1.5 (T) Housekeeping - I
1.5 (P) Housekeeping I Practical
1.6 Hospitality Communication
FC Constitution of India & Human Rights

1.2(T): FOOD & BEVERAGE PRODUCTION I

MODULE 1 PROFESSIONAL STANDARDS AND ETHICS FOR FOOD HANDLERS 04 HRS
1.1 Personal hygiene
1.2 General kitchen hygiene and sanitation
1.3 HACCP (Hazard Analysis and Critical Control Points)
1.4 Ethics in the kitchen

MODULE 2 FOOD COMMODITIES 10 HRS
2.1 Classification of Ingredients
2.2 Characteristics of Ingredients
2.3 Uses of Ingredients
2.4 Food and its relation to health
2.5 Definition of Basal Metabolism
2.6 Major nutrients functions, sources and deficiency of Carbohydrates, Proteins, Fat,
Vitamins, Minerals, Water and Fibre

MODULE 3 COOKING FUELS AND KITCHEN EQUIPMENT 08HRS
3.1 Types of cooking fuels
3.2 Uses of cooking fuels
3.3 Safety precautions
3.4 Classification of Kitchen Equipment
3.5 Uses of Kitchen Equipment
3.6 Care and maintenance

MODULE 4 PROCESSING OF COMMODITIES 06 HRS
4.1 Cleaning and pre-preparation of food commodities
4.2 Quality points & cuts of fruit ,vegetables, fish, lamb, beef, pork, poultry and game

MODULE 5 METHODS OF COOKING 06 HRS
5.1 Classification, principles, equipment required, commodities that can be used, menu
examples for - Boiling, Steaming, Poaching, Blanching Sauteing, Grilling, Roasting,
Baking Braising, Broiling, Microwaving, Frying. Stewing and En Papillote.

MODULE 6 INDIAN CUISINE 06 HRS
6.1 Characteristics, ingredients used, , equipment used, cooking methods for regional cuisines Punjabi, Awadhi, Bengali, Hyderabadi, Chettinad, Coastal India, Karnataka
6.2 Glossary of Indian Culinary Terms and Popular dishes

1.2 (P): FOOD & BEVERAGE PRODUCTION I
PRACTICAL 28 HRS
The syllabus in practical contains the following topics which may be distributed in 7weeks of 4 hours each. Rest of the weeks to be utilized for revision of curricula.
WEEK 1 Lay out of the kitchen & Kitchen organization chart, cleaning procedure of kitchen
WEEK 2 Introduction to kitchen equipment, their uses, knife skills, & Cuts of vegetables
WEEK 3 Cuts of meat and fish.
WEEK 4 Methods of cooking with suitable preparation
WEEK 5 Preparations of Stocks & Basic Mother Sauces
WEEK 6 Preparations of Soups
WEEK 7 Demonstration of marinades, masalas, pastes and gravies

Download detailed syllabus by this attachment……..