2023 2024 Student Forum > Management Forum > Main Forum

 
  #2  
9th August 2016, 11:08 AM
Super Moderator
 
Join Date: Mar 2013
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;







Quick Reply
Your Username: Click here to log in

Message:
Options

Thread Tools Search this Thread



All times are GMT +5. The time now is 12:56 PM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2024, vBulletin Solutions Inc.
SEO by vBSEO 3.6.0 PL2

1 2 3 4