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1st Semester
Food Production
UNIT 01 Introduction to Cookery
UNIT 02 Culinary History
UNIT 03 Hierarchy Area of Department and Kitchen
UNIT 04 Culinary Terms
UNIT 05 Aims & Objects of Cooking Food
UNIT 06 Basic Principles of Food Production - I
6.1 Vegetable and Fruit Cookery
6.2 Stocks
6.3 Sauces
UNIT 07 Methods of Cooking Food
UNIT 08 Soups
UNIT 09 Egg Cookery
UNIT 10 Commodities
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