#1
9th August 2016, 09:37 AM
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University of Pune BHMCT Syllabus
Hi buddy I want to do Bachelor of Hotel Management and Catering Technology (BHMCT) from pune university , so can you here provide me its syllabus ??
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#2
9th August 2016, 11:08 AM
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Re: University of Pune BHMCT Syllabus
As you want here I am providing pune university Bachelor of Hotel Management and Catering Technology (BHMCT) program syllabus : Chapter – 1 Introduction to art of cookery 1.1 Culinary history 1.2 Origin of modern cookery 1.3 International, Continental and Pan Asian cuisine- Meaning and characteristics 1.4 Aims and Objectives of cooking 1.5 Attributes of culinary professional Chapter – 2 Cooking Techniques 2.1 Techniques used in preparation of food 2.2 Methods of mixing food 2.3 Methods of Heat Transfer -Conduction, Convention, Radiation, Induction 2.4 Methods of cooking (moist, dry, medium of fat) – Definition, Classification, Rules to be observed for each type of cooking method, examples 2.5 Textures and Consistencies-Desirable and non- desirable Chapter – 3 Food and Kitchen Safety 3.1 Personal Hygiene 3.2 Importance of Kitchen uniform 3.3 Kitchen accidents (cuts, burn, scald & Falls) - Meaning, types and preventive measures for each type of accident 3.4 First aid -meaning, importance, and basic rules 3.5 Fire – Types, types of Extinguishers, Precautions Chapter –4 Kitchen Organization Structure 4.1 Classical kitchen Brigade for 5 star & 3 star hotel 4.2 Duties of various Chefs 4.3 Liaison of Kitchen with other department Chapter –5 Fuels used in the kitchen 5.1 Types of fuels used-Gas, electricity, wood, coal/charcoal, solar energy, diesel 5.2 Advantages & Disadvantages Chapter – 6 Kitchen Equipment 6.1 Classification of kitchen equipments-by size and mode of use 6.2 Criteria for selection 6.3 Care and maintenance Chapter –7 Food Commodities 7.1 Cereals & Pulses -Classification and varieties, Catering uses 7.2 Fats and Oil –Types, varieties, catering uses, hydrogenation and rendering of fat 7.3 Sweeteners -Types, stages in sugar cooking, catering uses 7.4 Dairy products: Milk, Cream, Cheese, Curd-types and uses 7.5 Spices, Herbs, Condiments & Seasonings -used in Western & Indian Cooking, examples and uses 7.6 Effect of heat on Carbohydrates, Sugar, Protein, Colour pigment, vitamins and minerals pertaining to above mentioned commodities : Pune university Bachelor of Hotel Management and Catering Technology (BHMCT) program syllabus; |