Bharathiar University Second Year Textbooks

Hello friend.. I am searching about the Second Year Textbooks of Bharathiar University. Can you help me in finding it? If yes, then give it to me soon.

[Quick Sam]

Bharathiar University is a state university. This university is situated in Coimbatore, Tamil Nadu, South India. It was founded in February 1982 under the provision of Bharathiar University Act, 1981 (Act 1 of 1982) and was recognized by the University Grants Commission (UGC) in 1985.

Schools
School of Life sciences
School of Biotechnology and Genetic Engineering
School of Commerce and Management
School of Chemical Sciences
School of Computer Science and Engineering
School of Educational studies
School of Physical sciences
School of Economics
School of Mathematics and Statistics
School of Social Sciences
School of Tamil and other Indian Languages
School of English and other Foreign Languages
School of Distance Education

Second year textbook:
Here I am giving you the procedure to how to get the textbooks:

First go to the official site of the Bharathiar University which looks like the image given below:


Then click on the “School of Distance education”. when you click on the “School of Distance education” tab you w3ill Land on a page which looks like the image given below:


Then go to the “Academic” tab and then select Textbooks. This tab will take you on the given page:


Go to the above page and then downlaod the textbook you want.

Address:
Bharathiyar University,
Coimbatore, Tamil Nadu

Map:
[MAP]Bharathiyar University,
Coimbatore, Tamil Nadu[/MAP]

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Can you provide me the syllabus of Second Year B.Sc. Hospitality and Hotel Management Program offered by Bharathiar University: Coimbatore with names of Reference Books?

[sumit]

The syllabus of Second Year B.Sc. Hospitality and Hotel Management Program offered by Bharathiar University: Coimbatore with names of Reference Books is as follows:


SEMESTER – IV

Core Paper – V

FOOD AND BEVERAGE PRODUCTION –II

Unit 1
Beverages-stimulating – non stimulating and refreshing
Garnishes and accompaniments, flavorings.
Cereals-types and uses, pulses-used in Indian cooking


Unit 2
Menu planning and principles of menu planning.
Raising agents – recipes for bread roll, cakes, and bun and dough nuts, puff pastry. Sugarboiling temperature of sugar, types of sugar.


Unit 3
Indian cuisine –Basic masalas, different masalas used in Indian cuisine Types of thickening
agents.
Method of mixing food. Texture of food.
Ethnic dishes – Indian Chinese Middle East, nouvell e cuisine Salads and pastas


Unit 4
Sandwiches – types of sandwiches
Portion control – food cost
Cooking fuel
Food hygiene


Unit 5
Non alcoholic Beverages
(Mock tails, Coffee, Tea, Aerated beverages, mixing of fruit drinks) Basic principles of
cooking Invalids
Principles of Food Storages Preservation of food
Menu planning Low calorie Diets Convenience foods


REFERENCE BOOKS

Book Name Author Publishers

1. Theory of cookery-- Krishna Arora
Frank & co, New Delhi

2. Modern cookery-I,II&III Thangam Philip
Orient Longman

3. Cookery and introduction- Kinton and cesrani
ELTS Publishers

4. Nutritive value of Indian foods – icmr New Delhi
National Institute of Nutrition ELTS Publishers

5. Practical professional cookery –crusknell&Kauffimann

6. The complete guide to the art of modern cookery _ Escoffier.

7. Flavours of spice coast - K.M.Mathew
Penguin Books India

8 .Indian menu planner – welcome group chef.

10.Theory Catering
Daviod Foslett - ELTS
Publishers (Book Power) Victor Cesrani Ronald Kinton

11.Larder Chef
M.j.leto & W.K.H.BODE Butterworth Heine Man,U.K

12.Baking
cathrin akin son Foundry creative e Media Company Ltd.,UK

13. Creative Carving
kikkoy sihota Roli Books New Delhi

14. Best of Chinese Cooking Sanjeev Kapoor
Popular Prkasan Ltd., Mumbai

14 Food Safety &HACCP Manual for Hotel & Restaurant in India – shyam suir –FHRAI



Syllabus Second Year B.Sc. Hospitality and Hotel Management Bharathiar University