BANQUET FUNCTION PROSPECTUS FORM

                                       

                                          CULINARY

Unit I

Introduction to cookery : level of skills and experiences, Personal Hygiene and Food safety, Uniform and Protective clothing, Identification of knives, Safety Procedure in handling, Level of skills and experience, Classical & modern kitchen brigade, Apportioning of staff among sections, Duties and responsibilities of Kitchen staff, Responsibilities of each section, Co-operation with other departments, Aims and Objectives of cooking

Unit II

Equipments and fuels used in kitchen : Pre-preparation equipments, Preparation equipments & storage equipments, Ancillary equipments: Knives and their usage, Utensils, pots and pans, Bakery equipment, Cooking fuels - uses & advantage of different types of cooking fuels

Unit III

Cooking materials : Liquid- water, stock, milk, fruit juices etc., Uses of liquids., Flavoring & seasoning – uses & example., Sweetening agents - uses & example, Thickening agents- uses and example., Preparation of ingredients - Washing, peeling scraping, paring etc. Cutting terms used in vegetables cutting., binding agents – uses and examples, fat and oils – classification and uses, leavening agents – uses and examples

Unit IV

Method of cooking: Part - 1 : Modes of Heat Transfer : conduction, convection, radiation Dry cooking methods : roasting, baking, broiling, grilling, frying – principles, guidelines and precautions

Unit V

Methods of cooking  :Part - 2 : braising, stewing, steaming, boiling, poaching, simmering, blanching - principles, guidelines and precautions

Unit VI

Commodities used in cooking : vegetables, fruits, dairy products, rice, cereals and pulses, herbs and spices

Unit I

Stocks and sauces : Classification of stocks, Components of stocks, Preparations of stocks, Care and precautions to be taken while preparing a good stock and sauce, Uses and storage of stocks and sauces, Components of sauces, Classification of sauces, Modern trends of sauces

Unit II

Soups, stews and braises : Classification of soups, Guidelines of making a good soup, Garnishes and accompaniments of soups, Service of soups, Modern trends of soups, Steps involved in making stews and braises, Classical stews and braises

Unit III

Culinary skills of meat -1 : Introduction to meats, Processing of a whole animal, Classification of lamb and beef, Cuts of lamb with menu examples, Cuts of beef with menu examples, Selection Criteria of lamb and beef, Various cooking methods for lamb and beef.

Unit IV

Culinary skills of meat - 2 : Introduction to pork, ham, gammon and bacon, Cuts of pork with menu examples, Selection criteria of pork, Classification of poultry, Cuts of chicken with menu examples, Various cooking methods for pork and poultry, Classification of game birds

Unit V

Fish and shellfish : Classification of fish, Cuts of fish with menu examples, Classification of shellfish, Selection criteria of fish and shellfish, Storage, handling and preservation of fish and shellfish, Various cooking methods for fish and shellfish

Unit VI

Basic Menu Planning : Menu and its function, Types of menu, Principles of menu, Factors affecting menu planning, Menu balancing and specification

Unit I

Introduction to Equipment used in Volume cookery : selection of kitchen equipment, equipment requires for volume production, care and maintenance of equipments Purchasing and Indenting for Volumes : principles of indenting for volume feeding, purchase systems and specifications, storage for bulk, inventory control in stores, control procedures to check pilferage and spoilage, portion sizes for Volume feeding, challenges of volume catering

Unit II

Regional Cuisines of India (I) : cuisine of Andhra Pradesh, cuisine of Bengal, cuisine of Awadh, cuisine of Kashmir, introduction to Indian cuisine, basic Indian gravies and masalas

Unit III

Regional Cuisines of India (II) : cuisine of Kerala, cuisine of Maharashtra, cuisine of Rajasthan, cuisine of Punjab, cuisine of Tamil Nadu

Unit IV

Dum Cooking : introduction and origin of dum cooking, special equipments and their uses in dum cooking, classical dishes in dum cooking Rice Cooking : origin and history of cultivation of rice, types of rice, basic rice preparation methods, common rice preparations in india.

Unit V

Tandoor cooking : introduction, origin and history of tandoor cooking, types and uses of tandoor, fabrication and installation of tandoor, basic meat processing and marinating techniques of making kebabs, role of ingredients in kebabs, basic Indian breads made in tandoor

Unit VI

Introduction to Indian Sweets : Origin and history of Indian sweets, Ingredients used in Indian sweets, Regional influences of Indian sweets, Equipment used in the preparation of Indian sweets, Religious importance of sweets

Unit I

Kitchen Planning, Design and Production Management : Introduction and Influencing Factors on Kitchen Planning & Design, Kitchen Design, Kitchen organisation, Allocation of Work-Job Description, Duty rosters, Forecasting and Budgeting, Production planning and Scheduling, Production Quality and Quantity Control, Yield Management, Element of supervision, Food cost control

Unit II

Larder or Cold Kitchen : Introduction to larder and Larder Work, Sections and functions of a larder kitchen, Layout of a larder kitchen, Hierarchy of larder staff, Larder Equipment's, Duties and Responsibilities of Larder Staff

Unit III

Sausages : Introduction and Elements of sausages, Sausage making, Preparation of Sausages, Popular sausages across the world Aspic or Gelee, Ham, Bacon and Gammon : Introduction of aspic or Gelee, Uses of Aspic or Gelatine, Proportions of Gelatine, Types of Ham and Bacon

Unit IV

Galantines, Ballontines and Dodine : Galantine Making, Ballontine making, Dodine making, Introduction of Galantine, Ballontines and Dodine Pates and Terrines : Introduction to pates and terrines, Components of terrine and Terrine Making, Components of pate and Pate Making, Types of Pate and terrines

Unit V

Appetizers and Garnishes : Introduction and Classification of Appetizers, Garnishing Hors d'oeuvres Sandwiches : Introduction and Parts of Sandwiches, Types of Sandwiches, Making of Sandwiches and Storing Sandwiches, Modern Approach to Sandwiches in Hotels

Unit VI

Salads : Modern Approach to Sandwiches in Hotels, Types of salad, Various types of lettuce used in salads, Salad Dressing, Emerging Trends in Salad Making and Salient Features of preparing good salads Uses of Herbs : Introduction and the use of Herbs in Cooking, Popular herbs used in cooking Wine Cookery : Introduction and Wine Pairing, Uses of Wine in cooking