Syllabus Of Calicut University

Can I download syllabus of Ph.D Program from the official website of Calicut University? Give me direct link where I will get syllabus of all research specializations. Where from I can get thesis for Ph.D Program of Calicut University? Can I get all thesis from the Central Library of this University?

Can you provide me the syllabus of BSc. Hotel Management & Culinary Arts (Under the faculty of Science) offered by University of Calicut?

[pawan]

The syllabus of BSc. Hotel Management & Culinary Arts (Under the faculty of Science) offered by University of Calicut is as follows:

FIRST SEMESTER
FOOD PRODUCTION & PATISSERIE I (THEORY)

I. INTRODUCTION TO COOKERY
1. Levels of skills and Experience
2. Attitudes and Behavior in the Kitchen
3. Personal Hygiene
4. Safety Procedure in Handling Equipment
5. Aims and objectives of cooking food
6. Various textures
7. Basic Culinary terms

II. HIERARCHY AND DEPARTMENT STAFFING
1. Classical Brigade
2. Modern staffing in various category hotels
3. Role of Executive Chef
4. Duties &Responsibilities of various chef
5. Co-operation with other Departments

III. KITCHEN ORGANIZATION & LAY OUT
1. General layout of kitchen in various organization
2. Layout of Receiving Areas
3. Layout of storage Area
4. Layout of service and wash up
5. Various Fuels used
6. Advantages & Disadvantages of each

IV. BASIC MENU PLANNING
1. Types of Menu
2. Menu Planning Principle

V. BASIC PRINCIPLES OF FOOD PRODUCTION
1. Introduction, Classification of vegetables
2. Effects of heat on vegetables
3. Cuts of vegetables
4. Classification of fruits
5. Uses of Fruit in Cookery

VI. Salads & Salad dressing stocks
1. Definition of Stock
2. Types of Stocks
3. Preparation of stock
4. Storage of Stocks
5. Uses of Stocks

VII. Soups
1. Classification of soups with examples
2. Basic recipes
3. Consommes
4. Garnishes and accompaniment for Soups

VIII. Classification of Sauces
1. Recipes for mother Sauces
2. Derivatives

IX. Meat
1. Introduction
2. Cuts of Beef/Veal
3. Cuts of Lamb/Mutton
4. Cuts of Pork
5. Variety meats (Offal)

X. Fish
1. Classification of fish with examples
2. Cuts of fish
3. Selection fish and & shellfish
4. Cooking of fish

XI. Egg
1. Introduction of Egg Cookery
2. Structure of an egg
3. Selection of egg
4. Uses of egg in Cookery

XII. Rice
1. Introduction
2. Classification and Identification
3. Cooking of rice, cereals & pulses
4. Varieties of rice & other cereals

XIII. METHODS OF COOKING FOOD
1. Roasting
2. Grilling
3. Frying
4. Baking
5. Broiling
6. Poaching
7. Boiling