Ihm Goa Syllabus

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5th SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS) National Council Component Subject code 1 BHM311 2 BHM312 3 BHM313 4 BHM314 5 BHM307 6 BHM308 7 BHM309 8 -TOTAL: GRAND TOTAL * No. Subject Advance Food Production Operations - I Advance Food & Beverage Operations – I Front Office Management - I Accommodation Management - I Financial Management Strategic Management Research Project Special topics/Guest speakers Hours per week Th. Pr. 02 08 02 02 02 02 02 02 04 02 01 02 16 15 31 Term Marks* Th. Pr. 100 100 100 100 100 100 100 100 100 50 550 400 950

Term marks will comprise 30% In course & 70% Term end exam marks.

IGNOU Component No. 01 Subject code TS-6 Subject Tourism Marketing Counselling sessions 10-12 counselling sessions of two hours each per group per year

National Council for Hotel Management & Catering Technology, NOIDA.

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BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS – I (THEORY) HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 LARDER I. LAYOUT & EQUIPMENT 02 05% A. B. C. D. Introduction of Larder Work Definition Equipment found in the larder Layout of a typical larder with equipment and various sections 03 10%

II. TERMS & LARDER CONTROL A. B. C. D. E. F. Common terms used in the Larder and Larder control Essentials of Larder Control Importance of Larder Control Devising Larder Control Systems Leasing with other Departments Yield Testing

III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF A. Functions of the Larder B. Hierarchy of Larder Staff C. Sections of the Larder D. Duties & Responsibilities of larder Chef CHARCUTIERIE I. SAUSAGE A. B. C. D. E. Introduction to charcutierie Sausage – Types & Varieties Casings – Types & Varieties Fillings – Types & Varieties Additives & Preservatives

03

10%

02

02

05%

II. FORCEMEATS A. Types of forcemeats B. Preparation of forcemeats C. Uses of forcemeats III. BRINES, CURES & MARINADES A. Types of Brines B. Preparation of Brines C. Methods of Curing D. Types of Marinades E. Uses of Marinades F. Difference between Brines, Cures & Marinades

02

05%

02

05%

National Council for Hotel Management & Catering Technology, NOIDA.

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IV. HAM, BACON & GAMMON A. B. C. D. E. Cuts of Ham, Bacon & Gammon. Differences between Ham, Bacon & Gammon Processing of Ham & Bacon Green Bacon Uses of different cuts

02

05%

V. GALANTINES A. Making of galantines B. Types of Galantine C. Ballotines VI. PATES A. B. C. D. E. Types of Pate Pate de foie gras Making of Pate Commerical pate and Pate Maison Truffle – sources, Cultivation and uses and Types of truffle.

01

05%

01

05%

VII. MOUSE & MOUSSELINE A. B. C. D. Types of mousse Preparation of mousse Preparation of mousseline Difference between mousse and mousseline

01

05%

VIII. CHAUD FROID A. B. C. D. Meaning of Chaud froid Making of chaud frod & Precautions Types of chaud froid Uses of chaud froid

01

05%

IX. ASPIC & GELEE A. B. C. D. Definition of Aspic and Gelee Difference between the two Making of Aspic and Gelee Uses of Aspic and Gelee

01

05%

X. QUENELLES, PARFAITS, ROULADES Preparation of Quenelles, Parfaits and Roulades

01

05%

National Council for Hotel Management & Catering Technology, NOIDA.

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XI. NON EDIBLE DISPLAYS A. Ice carvings B. Tallow sculpture C. Fruit & vegetable Displays D. Salt dough E. Pastillage F. Jelly Logo G. Thermacol work APPETIZERS & GARNISHES A. Classification of Appetizers B. Examples of Appetizers C. Historic importance of culinary Garnishes D. Explanation of different Garnishes SANDWICHES A. Parts of Sandwiches B. Types of Bread C. Types of filling – classification D. Spreads and Garnishes E. Types of Sandwiches F. Making of Sandwiches G. Storing of Sandwiches USE OF WINE AND HERBS IN COOKING A. Ideal uses of wine in cooking B. Classification of herbs C. Ideal uses of herbs in cooking TOTAL

03

10%

03

02

05%

04

02

05%

05

01

05%

30

100%...
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