CHITKARA UNIVERSITY AND GBC PROGRAMME, ACADEMICS DIVISION THIRD SEMESTER Course Handout Date: 01/08/2008 Course No.

Course Title COORDINATOR : : : FP - 2501 FOOD PRODUCTION 3 (REGIONAL CUISINES) MS RAJNIT KOHLI

Objectives: To develop knowledge and interest in the science and art of cuisine and food fundamentals in the hotel and Catering industry. To develop skills in meal planning, preparation of basic dishes using different types of ingredients. This term is dedicated to the regional cuisine of India where in the students learn history,culture,food of all the various states of india Out Come: The student should be able to understand basic methods of cooking and ingredients used in Indian . the students also learn bulk cooking and volume feeding.

BOOKS RECOMMENDED Theory of Cookery Krishna Arora. Modern Cookery Thangam Philip Larousse Gastronomique - Montagne Cooking By Indian Masters - jiggs Kalra

S.No. 01 QUANTITY FOOD PRODUCTION EQUIPMENT

Topic

Hours 10

A. B. C. D.

Equipment required for mass/volume feeding Heat and cold generating equipment Care and maintenance of this equipment Modern developments in equipment manufacture

MENU PLANNING

A. B. C.

Basic principles of menu planning recapitulation Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units Planning menus for School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway

D.

Nutritional factors for the above

INDENTING

PLANNING

Principles of Indenting for volume feeding Portion sizes of various items for different types of volume feeding Modifying recipes for indenting for large scale catering Practical difficulties while indenting for volume feeding

Principles of planning for quantity food production with regard to Space allocation Equipment selection

02

Staffing VOLUME FEEDING

10

A.

B.

Institutional and Industrial Catering Types of Institutional & Industrial Catering Problems associated with this type of catering Scope for development and growth Hospital Catering Highlights of Hospital Catering for patients, staff, visitors Diet menus and nutritional requirements

C.

Off Premises Catering Reasons for growth and development Menu Planning and Theme Parties Concept of a Central Production Unit Problems associated with off-premises catering

D.

Mobile Catering Characteristics of Rail, Airline (Flight Kitchens and Sea Catering) Branches of Mobile Catering

E.

Quantity Purchase & Storage Introduction to purchasing Purchasing system Purchase specifications Purchasing techniques

03

Storage REGIONAL INDIAN CUISINE

20

A. B. C. D.

Introduction to Regional Indian Cuisine Heritage of Indian Cuisine Factors that affect eating habits in different parts of the country Cuisine and its highlights of different states/regions/communities to be discussed under: Geographic location

Historical background Seasonal availability Special equipment Staple diets Specialty cuisine for festivals and special occasions

STATES Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal

COMMUNITIES Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri

DISCUSSIONS Indian Breads, Indian Sweets, Indian Snacks

FOOD PRODUCTION OPERATIONS PRACTICAL To formulate 36 sets of menus from the following dishes and to include more dishes from the respective regions.

Awadh Bengal Goa Gujarat Hyderabad Kashmiri Maharastra Punjabi Rajasthan

1. EC No. 1. 2. 3 4. 5.

Evaluation Scheme: Evaluation Component Midsem test Quizzes during tutorials Attendance Laboratory Comprehensive examination Duration 90 min. 50 min. 75% compulsory 4 hrs 3 hrs. Weight age 20% 10% 10% 20 % 40 % Every week as specified in the time table. Pen and paper Every month Date, Time and Venue Nature of Component Pen and paper Closed Book

A missed test will be marked as 0 and assignment not submitted on assigned date will marked 0. The discretion will be in the hands of professor. Assignments will be the parts of tutorials. Practical exam evaluation will be assessed on the following criteria Personal grooming Mis en Place Plate Presentation Taste of Food Viva voice Total 9. Grading System Marks Obtained % 95-100 85-90 75-80 70-75 65-70 55-60 50-55 50 below Grade Awarded A+ A B+ B C+ C D E 15% 20% 30% 20% 15% 100%

50% marks and below will be considered not cleared. Coordinator