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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