BHM Syllabus Bangalore University

I want to make my carrier in hotel management. So I will take admission in Bangalore University for BHM (bachelor of hotel management). Can you provide me syllabus detail of Bangalore university BHM course?

Can you provide me the syllabus for BHM (Bachelor of Hotel Management) Program offered by Bangalore University as I want to check it before applying for admission in it?

[Neelu Bhasin]

The syllabus for BHM (Bachelor of Hotel Management) Program offered by Bangalore University is as follows:


FIRST SEMESTER

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 Sautéing, 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

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


Syllabus BHM (Bachelor of Hotel Management) Program Bangalore University