MAULANA ABUL KALAM AZAD UNIVERSITY of TECHNOLOGY, WB Syllabus of B.Sc

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Curriculum Structure 1ST YEAR SL CODE Paper Marks Total Contact Credits No Hours

SEMESTER I

1 Introduction to Hospitality 100 32 3 BSCA-101 Industry(Th.) 2 Basics of Food 100 32 3 BSCA-102 Production(Th.) 3 Basics of Food & Beverage 100 32 3 BSCA-103 Service (Th.) 4 Introduction to Front office 100 30 3 BSCA-104 and Accommodation (Th.) 5 BSCA-105 Communication Skills- (Th.) 100 32 2 6 BSCA-191 Culinary Skills I (Pr.) 100 44 2 7 BSCA-192 Baking Skills I(Pr.) 100 48 2 8 Restaurant Service (Pr.) 100 34 2

BSCA-193 TOTAL 800 20

SEMESTER II

1 BSCA-201 Indian Cuisine (Th.) 100 32 3 2 BSCA-202 Regional & Staple Food(Th.) 100 32 2 3 Food & Beverage Studies 100 32 3 BSCA-203 (Th.) 4 Nutrition & Food Science 100 32 4 BSCA-204 (Th.) 5 International Culinary Art 100 40 2 BSCA-291 (Pr.) 6 BSCA-292 Indian Culinary Art (Pr.) 100 40 2 7 BSCA-293 Baking Skills II(Pr.) 100 36 2 8 Fundamentals of Information 100 36 2 BSCA-294 Technology (Pr.) Total 800 20

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

2ND YEAR

SL CODE Paper Marks Total Contact Credits No Hours

SEMESTER III

1 Eastern Indian Cuisine and 100 30 3 BSCA-301 Culture (Th.) 2 BSCA-302 Beverage Studies (Th.) 100 34 3 3 BSCA-303 Food Cost Controls (Th.) 100 34 3 4 BSCA-304 Larder &Charcuterie (Th.) 100 34 3 5 BSCA-305 Gastronomy (Th.) 100 34 2 6 Regional Indian Cuisine 100 36 2 BSCA-391 (Quantity) (Pr.) 7 Intermediate Bakery & 100 40 2 BSCA-392 Confectionary (Pr.) 8 Larder & Short Order Cookery 100 28 2 BSCA-393 (Pr.) Total 800 20

SEMESTER IV

1 BSCA 481 Industrial Training (16 weeks) 400 14 2 BSCA 482 Training Report & Log Book 200 3 3 BSCA 483 Viva Voce 200 3 Total 800 20

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

3RD YEAR

SL CODE Paper Marks Total Contact Credits No Hours

SEMESTER V

1 BSCA 501 Advanced Food Production 100 30 3 (Th.) 2 BSCA 502 Food Legislation (Th.) 100 32 3 3 BSCA 503 Indian Culture & Traditions 100 24 3 (Th.) 4 BSCA 504 PAN Asian Cusine (Th.) 100 40 3 5 BSCA 591 Techniques of Pan Asian 100 40 2 Cuisine (Pr.) 6 BSCA 592 Contemporary European 100 36 2 Cuisine (Pr.) 7 BSCA 593 Advanced Techniques of 100 30 2 Baking & Pasty (Pr.) 8 BSCA 581 Personality Development (Pr.) 100 30 2 Total 800 20

SEMESTER VI

1 BSCA 601 Kitchen Facilities Planning 100 30 2 (Th.) 2 BSCA 602 Environmental Consciousness 100 30 2 (Th.) 3 BSCA 603 Entrepreneurship & Restaurant 100 30 2 Start up (Th.) 4 BSCA 604 Food safety Management (Th.) 100 30 2 5 BSCA 605 Culinary 605A. Food 100 4 Elective* Photography & Presentation 605 B. Institutional, Hospital & Industrial Catering 605C. Confectionar, Chocolaterie & Sugar Craft 6 BSCA 691 Art of Garde Manger (Pr.) 100 2 7 BSCA 692 Food & Beverage – Alcoholic 100 2 & Non Alcoholic(Pr.) 8 BSCA 681 Project Report 100 4 Total 800 20

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Semester-I

Paper: INTRODUCTION T0 HOSPITALITY INDUSTRY Code: BSCA 101 Credits: 3

Topic Hours Introduction to the Hospitality Industry: The Nature of the 06 Hospitality Industry ; Characteristics of the Hospitality Industry ; Relationship between the Hospitality Industry and Tourism ; Career Prospect of the Hospitality Industry Introduction to the Accommodation Sector: Classification of 06 Accommodation Establishment; Hotels and Their Classifications; Types of Accommodation; Common Types of Hotels ; Special Hotels Worldwide; Hotel Rating Systems Types of Hotel Guests; Types of Guest Requests Introduction to the Hotel Operations: Hotel Departments ; 06 Organogram; Rooms Division; Front Office Department ; Housekeeping Department; Food and Beverage Department; Non Operational Departments; Coordination between Departments Food and Beverage Principles: Basic Knowledge of Menus; Basic 06 Knowledge of Food and Beverage Services ; Restaurant Design and Layout ; Kitchen Layout for Different Food and Beverage Services

Front Office and Housekeeping Operations: 08 Front office operations - Organisation chart, staffing, scheduling, work shifts, job specifications & job descriptions of Front office personnel; Types of guest rooms and suites, executive floors or club floor concept Types of room rates, basis for charging room rates Meal plans - Types, needs and use of such plans Types of guests - FIT, Business travelers, GIT, Special Interest Tours, domestic, foreign; Meaning and definition- Importance of Housekeeping; • Responsibility of the Housekeeping department; Organizational framework of the Department(large/Medium/Small Hotel); • Role of Key Personnel in Housekeeping

Reference: 1. Food & Beverage Service: Dennis Lillicrap • John Cousins 2. Professional Management of Hotel Operations: Thomas J.A. Jones

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Paper: BASICS OF FOOD PRODUCTION Code: BSCA 102 Credits: 3

Topic Hours Origin of modern cookery; Continental cuisine: Indian cuisine; 06 Various sections of kitchen: Levels of skills: Attitude and behavior in the kitchen: Uniform and protective clothing; Classification of equipments; Care and maintenance.

Hierarchy & Functioning: Classical brigade; Role of executive 06 chef; Duties and responsibilities of various chefs; Modern staffing; Coordination between various sections of kitchen; Coordination between Food Production and other departments. Introduction to Cookery: Aims and objectives of cooking food; 06 Various textures; Techniques used in pre-preparation; Techniques used in preparation. Methods of heat transfer; Classification; Moist heat methods; Dry heat methods; Medium of fat. Personal Hygiene; Environmental Hygiene; Food storage and causes of contamination; Food borne illnesses; Food poisoning; Garbage disposal. Classification of vegetables; Types of stock; Components of sauces; 08 Mother sauces or basic sauces; Soups-Classification with examples; Structure of egg; Selection of an egg; Uses of eggs; Commodities Types & Uses: Fats and Oils, Sugar, Salt, Raising Agents, Thickening Agents, Herbs, Flour, Rice, Cereals, Pulses, Milk and Milk Products Method of making breads; The Function of Eggs in the Baking 06 Process ; BasicCustards: Crème Anglaise / Pastry Cream; Creaming and Muffin Method; Quick Breads - Biscuit Method / Fats and Oils; Cake and Icing Assembly; Leavening Agents; Chocolate Handling Chocolate Tempering - Seeding Method Ganache The Function of Chocolate in The Baking Process

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Paper: BASICS OF FOOD & BEVERAGE SERVICE Code: BSCA 103 Credits: 3

Topic Hours Departmental Organization & Staffing: Organization of F & B De 06 of a Hotel ; Typical hierarchy of a dining room brigade (English & Attributes & Competencies of F & B Personnel ; Duties and responsibilities of F & B Staff FOOD AND BEVERAGE SERVICE EQUIPMENT : Tableware 06 & Service ware (Glassware, crockery & china, hollowware, flatware, tongs); Special equipment and Miscellaneous equipment and wares with their uses; Care & maintenance of equipment; Furniture (Tables, Chairs, Trolleys, Dumb Waiter, hostess desk) ; Linen ; Mis- en-place, Mis-en-Scene

DINING SERVICES METHODS,TECHNIQUES & STYLES: 08 Table service: Silver service/ English service; American/ Plated; Family; Russian; Butler; Gueridon Bar Counter; Assisted Service: Carvery; Buffets Self Service: Cafeteria: - Straight Line; Free- flow; Echelon; Supermarket Single point service: Take-away; Drive through; Fast food; Vending; Kiosk; Food court; Bar Specialized (in- situ) : Tray; Trolley; Home delivery; Lounge; In Room ; Drive In Dining Room Operations : Typical Restaurant / Coffee Shop 08 Layout ; The Concept of stations, numbering the tables and covers at a table; Reservation Systems in Restaurants; Records & Registers maintained by a Restaurant; Rules to be observed while laying and waiting at the table. Dos & don’ts of wait staff in a dining room operations; Organizing the staff for service – The Team Approach and the Individual Service Approach

Non Alcoholic Beverages: Classification, Types and service 04

REFERENCE BOOKS:- 1. Food & Beverage Service – R. Singaravelavan - Oxford University Press 2. Food & Beverage Service - Dennis Lillicrap, John Cousins – Bookpower 3. Food & Beverage – F & B Simplified – Vara Prasad & R. Gopi Krishna – Pearson 4. Food & Beverage Service - Vijay Dhawan 5. The Steward - Peter Dias 6. The Waiter - John Fuller & A.J. Currie – Shroff Publishers

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Paper: INTRODUCTION TO FRONT OFFICE AND ACCOMMODATION Code: BSCA 104 Credits: 3

Topic Hours THE HOTEL GUEST ROOM :• Layout of guest room (Types) 06 Layout of corridor and floor pantry • Types of guest rooms Furniture/Fixtures/Fittings/Soft Furnishings/Accessories/Guest Supplies/Amenities in a guest room (to be dealt in brief only) HOUSEKEEPING PROCEDURES: Briefing, Debriefing, Gate pass 06 Indenting from stores- Inventory of Housekeeping Items; House keeping control desk, Importance, Role, Co-ordination, check list, key control Handling Lost and Found Forms, Formats and registers used in the Control Desk; Paging systems and methods Handling of Guest queries, problem, request General operations of control desk Role of control desk during Emergency Front office Organization Front office operations - organization chart, 06 staffing, scheduling, work shifts, job specifications & job descriptions of Front office personnel Reservation methods; Pre-registration activities; Registration 06 activity; Front office communication; Interdepartmental communication; Cashiering; Night Audit

SAFETY AWARENESS AND FIRST AID 06 • Concept and Importance • Safety: Accidents, Fires (Cause, Procedure, Accident report form) • Security: Security of guest/Staff/Public areas/Rooms/Back office areas • First Aid: Concept and Emergency Procedures (Heart Attack, Fits, Burns, Fainting, Fractures, Scalds, Artificial respiration)

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Paper: COMMUNICATION SKILLS Code: BSCA 105 Credits: 2

Topic Hours The Sentence – Kinds of Sentences – Subject & Predicate: The 16 Phrase & The Clause; Parts of Speech – Noun, Adjective, Pronoun, Verb, Adverb, Preposition, Conjunction, Interjection; Noun – Kinds of Noun (Common, Proper, Collective, Abstract); The Noun : Gender (Masculine, Feminine, Common, Neuter); The Adjective – Kinds of Adjective, Comparison of Adjectives (Positive, Comparative, & Superlative Degrees. The Correct use of some Adjectives ; Articles - Use of Definite & Indefinite Articles; Personal Pronouns – Forms of the Personal Pronouns;

The Verb; Transitive & Intransitive Verbs; Person & Number; 16 Active & Passive Voice; Direct & Indirect Speech; Tense (Past, Present & Future) ; Kinds of Adverbs; The Preposition; Kinds of Prepositions ; The Conjunction; Use of Appropriate Conjunctions; Classes of Conjunctions; The Interjection; Meaning & Some Examples ; Punctuation; Commonly confused words / Common Errors / Antonyms / Synonyms ;

Reference : Effective Communication Skills – Kulbhushan Kumar Business Communication – Meenakshi Raman & Prakash Singh Business Correspondence & Report Writing – R. K. Sharma & Krishna Mohan Business Communication – Chaturvedi High School English – Wren & Martin E. J. Neather – Mastering of French I & II – Macmillan – 1982

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Paper: CULINARY SKILLS Code: BSCA 191 Credits: 2

Topic Hours i) Equipment’s – Identification, Description, Uses & handling ii) 03 Hygiene – Kitchen etiquettes, Practices & knife handling iii) Safety and security in kitchen

Vegetables – classification ii) Cuts – julienne, jardinière, 03 Macedonia’s, brunoise, paysane, mignonnete, dices, cubes, shred, mirepoix ; Basic Cooking methods and pre-preparations ii) Blanching of 04 Tomatoes and Capsicum iii) Preparation of concasse iv) Boiling (potatoes, Beans, Cauliflower, etc) v) Frying – (deep frying, shallow frying, sautéing) Aubergines, Potatoes, etc. vi) Braising – Onions, Leeks, Cabbage vii) Starch cooking (Rice, Pasta, Potatoes)

Stocks – Types of stocks (White and Brown stock) ii) Fish stock iii) 03 Emergency stock iv) Fungi stock Sauces – Basic mother sauces Béchamel Espagnole Veloute 03 Hollandaise Mayonnaise Tomato

Egg cookery – Preparation of variety of egg dishes Boiled ( Soft& 04 Hard) Fried ( Sunny side up, Single fried, Bull‟s Eye, Double fried) Poaches Scrambled Omelette (Plain, Stuffed, Spanish) En cocotte (eggs Benedict) Simple Salads & Soups: Cole slaw, Potato salad; Beet root salad, 24 Green salad, Fruit salad, Consommé Simple Egg preparations: Scotch egg, Assorted omelletes, Oeuf Florentine Oeuf Benedict Oeuf Farci Oeuf Portugese Oeuf Deur Mayonnaise Simple potato preparations Baked potatoes Mashed potatoes French fries Roasted potatoes Boiled potatoes Lyonnaise potatoes Allumettes Vegetable preparations Boiled vegetables Glazed vegetables Fried vegetables Stewed vegetables

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Paper: BAKING SKILLS I Code: BSCA 192 Credits: 2

Topic Hours Equipments Identification Uses and handling Ingredients – 04 Qualitative and quantitative measures BREAD MAKING Demonstration& Preparation of Simple and 08 enriched bread recipes Bread Loaf (White and Brown) Bread Rolls (Various shapes) French Bread Brioche SIMPLE CAKES Demonstration& Preparation of Simple and 08 enriched Cakes, recipes Sponge, Genoise, Fatless, Swiss roll Fruit Cake Rich Cakes Dundee Madeira SIMPLE COOKIES Demonstration and Preparation of simple 14 cookies like Nan Khatai Golden Goodies Melting moments Swiss tart Tri colour biscuits Chocolate chip Cookies Chocolate Cream Fingers Bachelor Buttons HOT / COLD DESSERTS Caramel Custard, Bread and Butter 14 Pudding Queen of Pudding Soufflé – Lemon / Pineapple Mousse (Chocolate Coffee) Bavaroise Diplomat Pudding Apricot Pudding Steamed Pudding – Albert Pudding, Cabinet Pudding.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER: RESTURANT SERVICE CODE: BSCA 193 CREDIT-2

Topic Hours visit to various catering outlets ; After visiting the above mentioned outlets the student is required to submit a report. Familiarization with Food & Beverage Service Equipment &their Usage 14 Standard phrases used in food & beverage service outlets (Role play)

Napkin Folds

HOT / COLD DESSERTS Caramel Custard, Bread and Butter Pudding Queen of Pudding Soufflé – Lemon / Pineapple 10 Mousse (Chocolate Coffee) Bavaroise Diplomat Pudding Apricot Pudding Steamed Pudding – Albert Pudding, Cabinet Pudding. Stocking of Side Stations ; Wiping of glassware and wiping of crockery 10 Dining Room Practices & Operating Procedures

Accepting & Confirming a Telephonic Reservation of a Guest

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Semester- II PAPER- INDIAN CUISINE CODE- BSCA 201 CREDIT-3

Topic Hours Introduction to Indian Cuisine: Introduction; Growth of Indian 08 cuisine; Introduction to various styles of Indian cookery; Development of Indian cuisine.

History of Indian Cuisine: History, Ancient, Medieval and modern 06 history of Indian cuisine Equipments and Fuels used in the Indian Kitchen: Classification 06 of Indian equipments; drawings; Care and maintenance. Indian Culture and Food: Festival food, Culture related to food, 06 Importance of Indian herbs and spices, Influence of foreign food culture on Indian cuisine. Pastes, Gravies and Masalas : Various pastes, masalas and basic 06 gravies prepared in Indian cuisine.

Reference Books: Theory of Catering, Mrs. K.Arora, Frank Brothers Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman Chef Manual of Kitchen Management, Fuller, John The Book of Ingredients, Jane Grigson Indian and neighboring countries Food, K.T.Achaya, Oxford / Food around the world, Margaret McWilliams, Pearson

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Regional & Staple Foods CODE- BSCA 202 CREDIT-2

Sl. Topics Lecture Hours No. 1. History; Staple foods of Indian cuisine; Ingredients 06 2. Regional Indian Cuisines: North and South India 06

3. Regional Indian Cuisines: East India, North East and Western 06 India

4. Fusion Cuisine: Indian Chinese; Malaysian Indian; Indian 08 Singaporean; Anglo Indian 5. Desserts, Alcoholic and Non Alcoholic Beverages; Eating Habits 06

Reference Books: Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman The Book of Ingredients, Jane Grigson Indian and neighboring countries Food, K.T.Achaya, Oxford Food around the world, Margaret McWilliams, Pearson

PAPER- Food and Beverage Studies CODE- BSCA 203 CREDIT-3

Objectives : To give the student an extensive understanding of the various alcoholic beverages available in India, and its common use throughout the Hotel Industry- the history, manufacture, classification, storage and service. Understanding of Buffet service, layout, equipments and planning.

Alcoholic Beverages; Beer : History, manufacture, types, storage, service, Brand Names. Spirits : Different types whisky, Gin, Brandy, Rum, Vodka, Tequila, Methods of manufacture other spirit. Liqueurs & Bitters : History, Classification, methods of production , uses. Cocktails and Mixed Drinks : History, Definition, Methods of mixing drinks, Developing a drink recipe, Bar measures, Mixed Drinks, Names of Classic Cocktails.

Buffets--- Introduction, Space Requirements, Aspect affecting a successful Buffet--- number of guests, aspiration of host, depth of hosts pocket, planning and organizing, sequence of food, principles of Merchandising. Types of Buffets--- Display, Breakfast, Full / Sit down, Fork Buffet, Finger Buffet, Cold Buffet. Essential Equipments for Buffet, Buffet Menu Planning, Buffet Check list.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Food Science and Nutrition CODE-BSCA 204 CREDIT-4

Topic Hours Introduction : Food & its relation to health, Objectives in the study 08 of nutrition Major Nutrients : Their characteristics , functions , metabolism, food sources , deficiencies , Carbohydrates, Lipids, Proteins, Vitamins & Minerals Classification of raw materials into food groups : Cereals, Pulses, 08 Milk & milk products, milk borne disease, pasteurization and boiling, preservation of milk, Eggs, Meat varieties, preservatives,cooking poultry white and red meat, Fish, cooking, disease produced by fish, Fruit & Vegetables, Nuts & dried fruits, Sweet foods & sweetening agents, Spices & condiments, emulsions, colloids, flavour and browning. Factors influencing food intake & food habits: Physiologic factors 08 that determine food intake, Environmental & behavioural factors influencing food acceptance Food Processing: definition, objective, types of treatment, effect of factors like heat, acid, alkalion food constituents. Water : Definition, Dietary sources (visible, invisible), functions of water , role of water inmaintaining health (water balance).

Balanced Diet/Menu planning: Definition, importance of balanced 08 diet, RDA for various nutrients - age, gender, physiological state, planning of nutritionally balanced meals based upon the three food group system, factors affecting meal planning, critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning, calculation of nutritive value of dishes/ meals.

Books for reference: Clinical dietetics & nutrition - F. P. Anita Food science chemistry & experimental foods - Dr. M Swaminathan Normal and therapeutic nutrition - H. Robinson Microbiology - Anna K Joshna Food & Nutrition - Dr. M. Swaminathan A text book of Bio chemistry - A. V. S. S. Rama Rao Catering Management an integrated approach Mohinseth, Surjeet Mulhan Food facts & principles - Manay & Shalakshara Swamy Food science - Sumathi Mudambi Nutritive value of Indian foods. Indian Council of Medical Research Fundamentals of food and nutrition, Mudambi & Rajgopal 4th edition 2001 Principles of Food Technology by P.J.Fellows Handbook of analysis and Quality Control for fruits and vegetables by Rangana S. (Tata Me Graw Hill) Sensory Evaluation by Amerine (Academic Press

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 PAPER- International Culinary Art (Pr.) CODE-BSCA 291 CREDIT-2

Sl. Topics Lecture Hours No. 1. British Cuisine 08 Popular preparations like Yorkshire pudding, Cockaleekie soup, Scotch broth, Irish stew, Welsh rarebit, Fish and Chips, Jugged meat, Cornish pasties, Steak and Kidney pie, Shepherd’s pie, Toad in the Hole, Haggis, Kippers and Sweet dishes like Fruit Triffle, Crumpet and Lemon curd. 2. Italian Cuisine 08 Rice preparations like varieties of Risotto, varieties of Pasta, Anti pasto, Gnocchi, Bruschetta, Cacciatora, Soups like Minestroni and Osso bucco, Insalata, Calabrese, Fritata, Friccasea, Cassata, Tiramisu and Zabaglione. 3. French Cuisine Popular preparations like Quiche Lorraine, Meat Bourguignon, Coq 08 au vin, Ratatouille, Meat Casserole, Bouillabaisse, French Onion soup, Chicken Normandy, Vegetable crepes, Pommes parsley, Vegetable Au gratin, Bouquetiere legumes, Chicken ala king, Consomme, Riz Pilaf, Pommes Lyonnais, Pommes Duchesse, Steak sauté Bercy, Waldorf Salad, Ouefs farcis chimay, Grilled fish with Hollandaise, Crepe Suzzete and Crème Caramel

4. Spanish Cuisine: Gazpacho,Sopa De Ajo Caldo Verde, Cocido Madrilène, Paella, 08 Churros, Pollo En Pepitoria, Fritata De Patata, Pastel De Manzana, Sangria 5. Mediterranean Cuisine 08 Recipes from Spain, France, Greece ( Avgolemono, Dolmades, Moussaka, Spanakopita, Greek Salad)

Reference Books: Practical Cookery, Victor Ceserani & Ronald Kinton, ELBS Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS Theory of Catering, Mrs. K.Arora, Frank Brothers Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman Herrings Dictionary of Classical & Modern Cookery, Walter Bickel Chef Manual of Kitchen Management, Fuller, John The Professional Chef (4th edition), Le Rol A.Polsom The Book of Ingredients, Jane Grigson

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Indian Culinary Art (Pr) CODE-BSCA 292 CREDIT-2

Topic Hours Preparation of three course simple Indian menus: Including 08 starters, Main course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations Preparation of Indian snacks / high tea items – Indian snacks 08 which should include North Indian, South Indian West and East Indian popular items. Preparation of Indian breakfast –Indian breakfast which should 08 include North Indian, South Indian West and East Indian popular items. Preparation of Indian Sweets and Confectionary products – 08 Indian breakfast which should include North Indian, South Indian West and East Indian popular items. Preparation of Gravies - Indian basic gravies which should include 08 Vegetarian and non-vegetarian popular items.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Baking Skills II(Practical) CODE-BSCA 293 CREDIT-2

jam tart , lemon tart , meringue tart , coconut tart 4 hours

onion focaccia, capsicum focaccia 4 hours

Criossant, Danish pastry 4 hours

Chocolate mousse, Coffee mousse, Strawberry mousse 4 hours

Choux pastry chocolate éclair 4 hours profit roll croquembush

pizza margarita chicken pizza 4 hours pizza calzon

vegetable puff pastry chicken puff pastry 4 hours egg puff pastry vol-au-vent

apple pie, apple crumble 4 hours

Apricot and almon flan

soft roll and hard roll, sandwich bread, multigrain bread 4 hours

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Fundamentals of Information Technology (Pr) CODE-BSCA 294 CREDIT- 2

Topic Hours Introduction to Computer Fundamentals 06 Parts of Computer Difference between Hardware& Software Difference Between Data and Information Types of Computers–Server(Types),Clients(Types of Portable computer), Application Software, System Software, Software Copyright – Freeware, Shareware, Licensed Software 10 Application Software–Word Processor, Spreadsheet, Database Management, Presentation, Media, Outlook, Browser and Utility Software like Acrobat Reader System Software– Operating System (Windows, Linux, Android) Device Driver, Utility Software–VLC Player, File Converter Networking 04 Types of Network (LAN, WAN, MAN) Topology (Bus, Star, Ring, Mesh & Tree) Network Hardware–(Cables–RJ45,RJ11,MTRJ,Switch,Routers, Access Point, Modem) IP and MAC Address, Subnet, Gateway, DNS Understanding Network Address & Node Address Network Security– Firewalls(Hardware & Software) Bandwidth Internet 04 Intranet, Internet &Extranet, WWW,HTTP, Domains, VPN&VOIP, Search Engines, ISP & Bandwidth Word 2007 Microsoft word 04 File, Edit, View, Insert, Format, Tools, Table Commands Page Setup, Print Options, Setting Page Margins Clip Arts, Inserting Pictures/Charts/Files EXCEL 08 Processing with MSExcel, Starting Excel, Starting New Work Book, Entering and Editing Data, Formatting Work Sheet, Sorting the Data,

TheWorksheetSelectingCellsandRanges,SelectingWithMouse,DataEntry,Entering Numbers, Text, Date & Time Entries, Entering Series, Filing a Text Series with Auto Fill, Filing a Number Series, Editing Data, Clearance and Replacing Contents of a Cell, Deleting the Contents of a Range of Cell, Rearranging Work Sheet.

Suggested books • Computer Fundamentals, R.S. Salaria, Khanna Publishing House • Fundamental of Computers, V.Rajaraman, Prentice Hall India • PC Software Made Easy, Ramesh Bangia, Khanna Publishing House • Mastering Microsoft Office, Lonnie E. Moseley & David M. Boodey, BPB Publication. • Management Information System by Arora & Bhatia Excels books • Management Information System by O’Brien James Tata McGraw Hills • Management Information System by S. Sadagopal Prentice Hall

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

SSemester-III

PAPER- Eastern Indian Cuisine and Culture CODE-BSCA 301 CREDIT- 3

Topic Hours States of this Region; Traditional Dresses; Etiquettes 06 Bengali Cuisine 06 Odiyan, Assamese and Bihari Cuisine 06 Major Fairs & Festivals of the Region 06 North Eastern cuisine, Culture and Festival 06

REFERENCE BOOKS:- 1. Pollan, M. 2006. The Omnivore’s Dilemma. New York: Penguin. [Part 1, Pp 15-109]. 2. Holmes. S. (2013). Fresh Fruit: Broken Bodies. Berkeley, CA: University of California Press

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Beverage Studies CODE-BSCA 302 CREDIT-3

TOPICS HOURS Introduction to Beverages Classification of Beverages; Beer, Perry and Cider 4 Fermentation & alcohol Digestion and effects on the body Wine production Wine 6 storage & service White grapes of the world White wines of France; Cooperage & wood aging; White 12 wines of Germany; Red grapes of the world Red wines of Burgundy & the Rhône; Red wines of Bordeaux ; Wines of World: Austria, Hungary, Greece, Australia, New Zealand, South Africa, Canada, Chile & Argentina; Champagne, sherry & port Aperitifs & fortified wine; Matching wine and food Distilled brown spirits Cognac & brandy ; Distilled clear spirits Liqueurs & cordials 4 Cocktails & bar equipment Cocktails 4 Types and Methods of Making Low & non alcohol beverages 4

References:  A to Z of Whisky, Gavin D. Smith About Wine, J. Patrick Henderson & Dellie Rex Alexis Lichine’s  Encyclopedia of Wines & Spirits, Alexis Lichine  All American Cheese and Wine Book, Laura Werlin American Journal of Enology & Viticulture, Modification of a Standardized System of Wine Aroma Terminology,  A. C. Noble Beginner’s Guide to Understanding Wine,  Michael Schuster Bordeaux: The Guide to Bordeaux Wine, Concseil Interprofessionnel du Vin Bordeaux

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Food Cost Control CODE-BSCA 303 CREDIT- 3

Topic Hours The Control Process Management Objectives; Standardization in 08 Operations; Beverage Cost Control, Calculating cost report; Food Cost Control & Calculating Food Cost Report Menu Analysis, Menu pricing; Purchasing, Vendor Selection, 08 Receiving, Storage, Issuing, Theft, Loss Prevention, Taking Inventory; Labor Costs, Control of 08 Other Direct & Indirect Labor Costs ; Cost Control & Information Systems & Cost Control Technology/ Software Income Statement Analysis, Benchmarking Costs, Financial 06 Statement Analysis; Budgeting; Working Capital, Cash Controls, Management & Collection of Cash Case Studies 04

Reference Books: Food and Beverage Cost Control, 6th Edition Lea R. Dopson, David K. Hayes, ISBN: 978-1-118-98849- 7, 2016

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Larder & Charcuterie CODE-BSCA 304 CREDIT-3

Topics Lecture Hours LARDER LAYOUT & EQUIPMENT 4 hours  . Introduction of Larder Work  Definition  Equipment found in the larder  Layout of a typical larder with equipment and various sections TERMS & LARDER CONTROL 4 hours  Common terms used in the Larder and Larder control  Essentials of Larder Control  C. Importance of Larder Control  D. Devising Larder Control Systems  E. Leasing with other Departments  F. Yield Testing  Functions of the Larder  Hierarchy of Larder Staff  Sections of the Larder  Duties & Responsibilities of larder Chef CHARCUTIERIE 4 Hours SAUSAGE  Introduction to charcutierie  Sausage – Types & Varieties  Casings – Types & Varieties  Fillings – Types & Varieties  Additives & Preservatives  Types of forcemeats  Preparation of forcemeats  Uses of forcemeats BRINES, CURES & MARINADES 4 Hours  Types of Brines  Preparation of Brines  Methods of Curing  Types of Marinades  Uses of Marinades  Difference between Brines, Cures & Marinades HAM, BACON&GAMON  Cuts of Ham, Bacon & Gammon.  Differences between Ham, Bacon & Gammon  Processing of Ham & Bacon  Green Bacon  Uses of different cuts GALANTINES 14 Hours  Making of galantines  Types of Galantine

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

 Ballotines

PATES  Types of Pate  Pate de foie gras  Making of Pate  Commerical pate and Pate Maison  Truffle – sources, Cultivation and uses and Types of truffle.

MOUSE & MOUSSELINE  Types of mousse  Preparation of mousse  Preparation of mousseline  Difference between mousse and mousseline

QUENELLES, PARFAITS, ROULADES  Preparation of Quenelles, Parfaits and Roulades CHAUD FROID 4 Hours  Meaning of Chaud froid  Making of chaud froid & Precautions  Types of chaud froid  Uses of chaud froid ASPIC & GELEE  Definition of Aspic and Gelee  Difference between the two  Making of Aspic and Gelee  Uses of Aspic and Gelee

Reference Books: Practical Cookery, Victor Ceserani & Ronald Kinton, ELBS Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS Theory of Catering, Mrs. K.Arora, Frank Brothers Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman Chef Manual of Kitchen Management, Fuller, John The Book of Ingredients, Jane Grigson

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Gastronomy CODE-BSCA 305 CREDIT- 2

Topic Hours Gastronomy: General concepts: a historical timeline of a type of 04 food indicating its importance across history; Terminology. Food heritage.

Gastronomy: Conquest, Exchange, Middle Ages and Cultural 10 Fusion: Prehistory and human diet. From raw to cooked: Paleolithic and Neolithic; Food and civilization; First Civilizations: Mesopotamia and Egypt; Food in Eastern World: China and India. Silk Route and international trade; Food in ancient Greece From vegetarian to Mediterranean cuisine; Ancient Rome: Heritage and diffusion; Mediterranean food and trade routes. Gastro-geography: The environment as determining Human Diet: 10 Food and cultures: Jewish, Muslims, Hindus and Christians; Food contribution by Germanic tribes; Renaissance: Sweet Era; Biography of Brillant Savarin; Italian and French Gastronomy as gastronomic model in Europe. The start of restaurants; Precolonial food in America; American food to the World

Technology: From the Health to Molecular food: Creole Food. 10 Ancient and new Peruvian gastronomy; Taverns, Tea rooms and restaurants; Macdonadlization: From Slow food to Fast food; Molecular gastronomy: From “cosmetic” product to health products; Food and globalization;

References: 1] Congreso de Cocinas Andinas. (2011). V Congreso de Cocinas Andinas: hacia una cocina con identidad y su impacto en el turismo y el empleo. Bogotá-Colombia: Ministerio de Comercio, Industria y Turismo. [2] Martínez Monzó, J. (2011). Gastronomía y Nutrición. Madrid: Sintésis. [3] Oxfam. (2011). Pobreza, desigualdad y desarrollo en el Perú: informe anual 2010-2011. Lima: Oxfam [4] Sociedad Peruana de Gastronomía (2013). El boom gastronómico peruano. Lima: Sociedad Peruana de Gastronomía [5] Ginoccio Balcazar, L. (2012). Pequeña agricultura y gastronomia:Oportunidades y desafios. Lima: APEGA. [6] Lauer, M. (2010). Bodegón de bodegones comida y artes visuales en el Perú. Lima: Fondo Editorial Universidad San Martín de

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Regional Indian Cuisine(Quantity) (Pr) CODE-BSCA 391 CREDIT-2

Topic Hours Preparation of three course Bengali menu – Including starters, 06 Main course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations

Preparation of three course Goan menu – Including starters, Main 06 course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations Preparation of three course Tamilnadu menu – Including starters, 06 Main course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations Preparation of three course Awadhi menu – Including starters, 06 Main course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations Preparation of three course Kashmiri menu – Including starters, 06 Main course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations Preparation of three course Punjabi menu – Including starters, 06 Main course dishes including meat and fish, accompaniments like rice preparations and dal preparations, dessert preparations

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

PAPER- Intermediate Bakery & Confectionery (Practical) CODE-BSCA 392 CREDIT-2

Topic Hours quich lorraine mince meat pie 4 hours lemon curd tart

celebration cake fancy cake 4 hours

walnut brownie mud cake with vanilla 4 hours ice cream and truffle sauce

plum cake pound cake 4 hours

pineapple gateaux black forest 4 hours

melting moment lemon butter cookies 4 hours butter button marble cookies cashewnut cookies

cheese souffle chocolate mousse 4 hours ornage souffle

Baguette ham and leek quiche 4 hours

different types petit four 4 hours

different types fancy breads cinnamon roll 4 hours

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 PAPER- Larder & Short Order Cookery (Pr.) CODE-BSCA 393 CREDIT- 2

Topics Hours Types Of Forcemeats Preparation 08  Straight Method  Gratin Method  Country Style  Emulsion . Galantine 04 Pates and Terrines 08  Pate en croute  Campagne Method  Pate Maison  Pate de Foie Gras Mousse, Mousseline, Quenelles,, Parfait, Roulade 04 Aspic and Chaud Froid, Gelee 04

Reference Books: Larder Chef By Borde and Leto Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman Chef Manual of Kitchen Management, Fuller, John The Book of Ingredients, Jane Grigson

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Semester: VI

BSCA 481: Industrial Training Credit: 14

BSCA 482: Training Report & Log Book Credit: 3

BSCA 483: Viva Voce Credit: 3

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Semester: V BSCA 501 Advanced Food Production (Th.) Credit: 3

Sl. Topics Lecture Hours No. 1. Kitchen Management 12 Hours Work Flow Layout Stewarding Staffing Stores Management Indenting Production Planning New Product Development Use Of Internet and other technologies in Food Production 2. Food Styling 12 Hours  General principles,  Modern and special innovative garnishes, accompaniments,  Decorations and concept development 3. Banqueting Preparations 8 Hours  Types of banquets,  Themes,  Production, menu preparation  Low calorie food, advantages, disadvantages, menu examples, preparation 4. Out -door Catering 12 Hours  Concept,  Principles,  Limitations,  Menus, planning,  Check list and precautions 5. Cook chill systems 8 Hours  Purpose of chilling food,  Cook chill process,  Finishing kitchens,  Distribution of cook chill and types of containers to preserve food.  Cook freeze system

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 Reference Books: The Professional Pastry Chef, Friberg The Wilton Ways of Cake Decorations, Hamlyn Publishing Chocolate, Carolyn Humphries International Cook Book, Cavendish House Time - Life Series - The Cooking of Various countries

BSCA 502: Food Legislation (TH) Credit: 3

Topic Hours FOOD LEGISLATION 08 Principles of food laws-acts regarding prevention of food adulteration, definition, authorities under the act, procedure of taking a sample purchase right, warranties, guest control order or food services order in force from time to time. Essential commodities ct, ISU, AGMARK SHOPS AND ESTABLISHMENT ACT 08 introduction-definition-adult-family-commercial establishment- employer-employee-exemption-registration-daily and weekly working hours-overtime-annual leave with wages. CONSUMER PROTECTION ACT 08 consumer protection councils, procedure for redressed of grievances ENVIRONMENT PROTECTION ACT powers of the central Govt. prevention and control of environment pollution LAWS RELATING TO HYGIENE, SANITATION AND 08 ADULTERATION what is food adulteration - laws for prevention of it in India - ISI standard, prevention of food adulteration act, AGMARK.

Books: 1. Mercantile law - N. D. Kapoor 2. Mercantile law- S.P. lyengar 3. Principles of Business Law - Aswathappa .K 4. Business Law - M. C .Kuchal 5. Bare Acts of respective legislation, Shops and Establishments Act.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 BSCA 503 Indian Culture and Tradition (TH) Credit: 3

Topic Hours Historical perspective - Indian History - Scope and Objective - Evolution 08 of Culture - Ancient, medieval and modern Outline of Great Scriptures - Upanishads - Sankya - Darshans - Ramanaya - Mahabharatha – Bhagavadgeetha - Buddhism - Tripitakas - Jainism – Puranas

Life of Great Philosophers - Adishankaracharya - 08 Madvacharya - Ramanujacharya - Basavanna –Ramakrishna, Paramahamsa - Swamy Vivekaananda – Arabindo Knowledge of Indian Performing Arts - Bharathanatyam - 08 Kuchupudi - Kathak - Odissi - Kathakali - Mohiniattam - Folk theater and performances and its role in promoting Indian tourism - Karnataka and Hindustani classical music Indian Painting-Colourful Mosaic-evolution of Indian Painting- Ajantha-Ellora painting Art, Sculpture and Craft - Indian Sculptures - Scope - Early 08 Chalukyan style special reference to Badami cave temple - Aihole and Pattadakal sculptures - Konark temples - Indo- Sarcenic architecture -Churches of India - Handicrafts - Puppetry - Toys - Jewellery - Textiles Literary Heritage - Sanskrit - Pali - Kannada - Tamil - Hindi - Urdu

Books for Reference: 1. S. Radhakrishnan - Indian Philosophy 2. R. Shamashastry - History of the Dharmasastras 3. D. P. Chattopadhyaya what is Living and What is Dead in Indian Philosophy 4. Ananda K Kumaraswamy - Indian and South East Asian Architecture 5. V. Brodov - Indina Philosophy in Modern Times 6. Swamy Vivekananda - His disciples from the East and the West 7. V. P. Varma- Modern Indian Political thought 8. Ram Acharya - Torusim and Cultural Heritage of India. RBSA Publications Jaipur

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

BSCA 504: PAN Asian Cuisine Credit: 3

2. Chinese Cuisine Characteristic dishes from various schools of cuisine as follows: Cantonese – Chowmein, Dimsum and Char siu bao. Sanghai – Chi pao yu, Soy meat and steamed egg rolls.

Peking – Mongolian Fire Pot, Peking Duck and Moo Shu Pork. Szechwan – Rice soup, Wonton and Szechuan chicken, Darsaan. 3. Korean Cuisine Famous dishes like Sang-chi-sam, Bulgogi, Glass noodles, Chao-mein, Clam casserole, Shrimp soup, Egg soup, Shin sul ro, Stir fried rice, Tashima daikon, Sweet rice dessert. 4. Southeast Asian Cuisine (Includes cuisine of Thailand, Malaysia, Vietnam, Burma and Srilanka) Rice preparations like Pineapple rice and Coconut rice, Fish preparations like Shrimp Pepper curry and crab rolls, meat preparations like Red Thai curry, Chicken Satay and green curry. 5. West Asian Cuisine (Includes cuisines from Arabian countries, Iran, Lebanon) Bread preparations like Challah, Pita and Lavosh, Meat dishes like Kibbish, Shawarma, Moussaka and Kabob, Vegetable preparations like Spanakopite, Falafel, Mummus, Tahini, Tabouli, Dolmas and desert like Baklava.

Total 52 Hours

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science

Effective from Academic Session 2018-2019

BSCA 591 Techniques of Pan Asian Cuisine (Pr.) Credit : 2

Sl. No. Topics Lecture Hours 1. Japanese Cuisine Rice preparations like Glutinous rice and Mochi, seafood delicacies like Sashimi, Tempura and Sushi, soups like Dashi and Sulmono, Noodles like Soba and Udon, Vegetable preparations like Tsukemono and Sunomono and Meat preparation like Sukiyaki. 2. Chinese Cuisine Characteristic dishes from various schools of cuisine as follows: Cantonese – Chowmein, Dimsum and Char siu bao. Sanghai – Chi pao yu, Soy meat and steamed egg rolls. Peking – Mongolian Fire Pot, Peking Duck and Moo Shu Pork. Szechwan – Rice soup, Wonton and Szechuan chicken, Darsaan. 3. Korean Cuisine Famous dishes like Sang-chi-sam, Bulgogi, Glass noodles, Chao-mein, Clam casserole, Shrimp soup, Egg soup, Shin sul ro, Stir fried rice, Tashima daikon, Sweet rice dessert. 4. Southeast Asian Cuisine (Includes cuisine of Thailand, Malaysia, Vietnam, Burma and Srilanka) Rice preparations like Pineapple rice and Coconut rice, Fish preparations like Shrimp Pepper curry and crab rolls, meat preparations like Red Thai curry, Chicken Satay and green curry. 5. West Asian Cuisine (Includes cuisines from Arabian countries, Iran, Lebanon) Bread preparations like Challah, Pita and Lavosh, Meat dishes like Kibbish, Shawarma, Moussaka and Kabob, Vegetable preparations like Spanakopite, Falafel, Mummus, Tahini, Tabouli, Dolmas and desert like Baklava. Total 52 Hours

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science

Effective from Academic Session 2018-2019 Reference Books: The Professional Pastry Chef, Friberg The Wilton Ways of Cake Decorations, Hamlyn Publishing Chocolate, Carolyn Humphries International Cook Book, Cavendish House Time - Life Series - The Cooking of Various countries Food Around The World - Pearson

BSCA 592 Contemporary European Cuisine (Pr.) Credit : 2

Sl. Topics Lecture Hours No. 1. Scandinavian Cuisine: Fishkesuppe, Smorrebrod, Karelian Stew, Arter Medflask, Sillgratin, Lokdolmar, Frikadeller, Lanttulaatikko, Ris al’ Amande, Spritsar 2. German Cuisine German Schnitzel, Lamb Rouladen, Dumplings, Meat Balls, Sauerbraten, Creamed Spinach, Bratkartoffeln, Pfeffernuesse, Zwiebelkuchen 3. Belgian Cuisine Carbonadeflamandeor stooflees, Sole meunière, Ham and endive gratin, Filet Americain, Moules frites, Stoemp, Belgian Chicken Waterzooi, Paling in't groen 4. Austrian Cuisine Wiener Schnitzel, Spaetzle, Wiener Schnitzel, Styrian Breaded Chicken Salad 5. Molecular Gastronomy Total 52 Hours

Reference Books: The Professional Pastry Chef, Friberg The Wilton Ways of Cake Decorations, Hamlyn Publishing Chocolate, Carolyn Humphries International Cook Book, Cavendish House Time - Life Series - The Cooking of Various countries Food Around The World - Pearson

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB

Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 BSCA 593: Advanced Techniques of Baking & Pastry (Practical) Credit : 2

Different types of icing and 4 hours Celebration cake

Different types bakery sauce and 4 hours Celebration cake

Chocolate prepration 4 hours Trio of chocolate mousse

Torta capre 4 hours Red velvet swiss roll

Marzipan fruits 4 hours Tiramisu Oprea pastry Chocolate log 4 hours Clover leaf bread Black olive ciabatta

Yule log 4 hours Blue berry scone Baked alaska 4 hours Petit pain au chocolate

Different types of Meringue 4 hours product

Different type of flan and tarts 4 hours

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB

Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

BSCA 581 – Personality Development (PR) Credit: 2

Topic Hours One of the objectives of this module is to prepare the students for the 30 Campus / Off-campus recruitments which are likely to take place during the VIII semester. Basic concept of Recruitment and Selection: intent and purpose, selection procedure , types of interviews Preparing for interviews: self planning, writing winning resume', knowledge of company profiles, academic and professional knowledge review, update on current affairs and possible questions Facing an interview panel: time- keeping, grooming, dress code, document portfolio, frequently asked questions and their appropriate answers, self- introduction, panel addressing, mental frame-work during interviews Mock Interview Presentation skills, seminar skills and leadership role plays Conducting / Participating - meeting, objective / agenda orientation, clarity of thought and its expression, pre-preparation, conduct during meeting and making minutes

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

Semester: VI BSCA 601: Kitchen Facilities Planning (TH) Credit: 2

Topic Hours ENERGY MANAGEMENT: background, energy pricing, energy cost 08 control and building systems, reducing guest room energy costs, reducing food and beverage production and service energy costs, reducing boiler and chilling energy costs, energy management and conservation systems. BUILDING AND EXTERIOR FACILITIES: roof, exterior walls, 08 windows and doors, structural frame, foundation elevators, storm water drainage systems, utilities, landscaping and grounds. FOOD SERVICE PLANNING AND DESIGN: concept development, 08 feasibility, regulations, planning layout, receiving areas, storage areas, kitchen, office space, sample blue print. KITCHEN AND STORES PLANNING AND DESIGN: development 08 process, feasibility studies, space allocation programme, operational criteria, budget, preliminary schedule, site design, Hotel design, guest rooms and suites, lobby, food and beverage outlets, function areas, recreational facilities, back of the house areas. Perishables and Non Perishables; Hot and Cold Servings 08

TEXT BOOKS AND REFERENCES: 1. Hospitality Facilities management and Design By: David M. Stipanuk, Harold Roffmann Published: Educational Institute, AHMA 2. How things work-The Universal Encyclopedia of Machines, Volume 1&2 3. The Management of Maintenance and Engineering Systems in the Hospitality Industry By: Frank D. Borsenik & Alan T, Stutts Published: John Willey & Sons Inc. NY 4.Air Conditioning Engineering By: W.P.JonesPublished: English Language Book Society/Edword Arnold

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 BSCA 602: Environmental Consciousness (TH) Credit: 2

Topic Hours Introduction and development of environmental message to 08 Staff - raise awareness build commitment, provide support, reward efforts, celebrate success Business partners - coordination Guests - participation Community - sponsorship, urban beautification, alternate energy sources Waste Management - Why manage waste Recycling 08 Non hazardous energy separation Energy and waste conversion – Introduction, Energy efficiency action plan Assessing current performance, Energy conservation measures Guidelines for major use areas, Making decision about investments Evaluation of new technology Indoor air quality 08 Potential sources of air pollution Improving indoor air quality Costs External air emissions, Sources, Effects, Hotels and air pollution Noise - Introduction Problems of noise , Program for tacking noise 08 Hazardous materials – Definition, Sources Hazards, Dealing with hazardous materials Energy Conservation (Solar Energy); Water and Waste Management ( 08 Manage waste, Solid Waste, Recycling, Sewage Treatment Plant, Water Harvesting); Food Hazards

Reference book: Environmental Studies, M.P. Poonia & S.C. Sharma, Khanna Publishing House Elements of Environmental Pollution Control, O.P. Gupta, Khanna Publishing House Environmental Management for Hotels, Butterworth & Heinemann. Eco-informatics; Dr S. K. Agarwal APH Publication Environmental Chemistry by A. K. Dey New Age Publishers. Environmental Science By S.C. Santra, NCBA Energy Technology, O.P. Gupta, Khanna Publishing House

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

BSCA 603 Entrepreneurship and Restaurant Start up Credit : 2

Sl. Topics Lecture Hours No. 1. An Overview of Entrepreneurs and Entrepreneurship 3 Hours 2. Starting Your Small Business 5 Hours  Forms Of Ownership  Becoming An Owner 3. Planning, Organizing And Managing 6 Hours 4. Obtaining The Right Financing 4 Hours 5. Developing Marketing Strategies 6 Hours Promotion And Distribution 6 Managing Human Resources 8 Hours Employee Relationships Basic Financial Planning 8 Hours 7

Recommended Books:

1) ALL in BY Bill Green 2) Tools Of Titans By Tim Ferriss 3) Disrupted By Dan Lyons 4) How to build a Subsciption Business 5) Interpersonal Skills For Entrepreneurs 6) Starting A Business From 0 in the Digital Era By Jason Allan Scott

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

BSCA 604: Food Safety Management(TH) Credit : 2

Topic Hours UNIT I Standard Operating Procedures Preparing scope, quality 10 policy and quality objectives of food processing company, Defining Standard operating procedure – purpose- Format - developing and implementing, effective writing. SOP for purchasing raw materials, receiving raw materials, storage, cleaning, holding, cooling, freezing, thawing, reheating, personal hygiene, facility and equipments. Systems in laboratory accreditation ; Food as a tourism Product UNIT II Audit Check List Preparation of HACCP based SOP 05 checklist - personal hygiene, food preparation, hot holding, cold holding, refrigerator, freezer and milk cooler, food storage and dry storage, cleaning and sanitizing, utensils and equipments, large equipments, garbage storage and disposal and pest control. UNIT III Pre-requisite Program Good Manufacturing Practices - 10 Personal hygiene – occupational health and safety specification, Food Plant Sanitation Management - Plant facilities construction and maintenance - exterior of the building- interior of the building- equipments. Storage, transportation, traceability, recalling procedures, training. UNIT IV HACCP principle Conduct a hazard analysis, CCP 10 identification, establish critical limits for each CCP, establish CCP monitoring procedures, establish corrective actions procedures, establish procedures for HACCP verification and validation, documenting the HACCP Program. UNIT V Implementation of HACCP and conducting audit 10 HACCP for jam, biscuit, bread, dairy, meat, fish and egg industries. Conducting of open meeting and close meeting in auditing, preparation of audit reports for different department- audit exercise

References:

1. Andres Vasconcellos J. 2005. Quality Assurance for the Food industry - A practical approach. CRC press. 2. 2. Inteaz Alli. 2004. Food quality assurance - Principles & practices. CRC Press. New York. 3. 3. Sara Mortimore and Carol Wallace. 2013. HACCP - A practical approach. Third edition. Chapman and Hall, London. 4. 4. Roday, S. 1998. Food Hygiene and Sanitation, Tata McGraw-Hill Education.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019

BSCA 605A Food Photography and Presentation Credit: 4

Class 1: Selection of right Camera & Lens for Food Photography Class 2: Understanding Exposure Class 3: Fundamentals of Light Class 4: Setting up Lighting for Food – Outdoor & In-Studio Class 5: Composition & Framing Class 6: Choosing right Surface, Dish, Props etc. for shooting Class 7: Different Food Shooting - on location / in studio Class 8: Different Food Shooting - on location / in studio Class 9: Different Food Shooting - on location / in studio Class 10: Post Production

BSCA 605 B Institutional, Hospital and Industrial Catering Credit: 4

Objectives: To impart to the students, skills, knowledge and attitudes required to plan, organize, produce and cost various catering functions in Institutional, Hospital and Industrial catering operations. Quantity Food Production: Introduction to Industrial, Hospital and Institutional Catering, Staff Organization, Kitchen Lay- Out, Preparation, Cooking, Processing, holding and storage problems and adjustments. Specific equipment used in Quantity Food- including food transportation equipment. Adapting Recipes: Standardizing, Cooking Times. Indenting and Costing, Mass Purchasing, Convenience products, Principles of Menu Planning: Study of menus for various types of quantity food outlets (Industrial, Hospital andInstitutional services) Suggestive Book List Text book:Thangam E. Philip MODERN COOKERY FOR TEACHING AND THE TRADE Orient Longmans Ltd , Bombay –Calcutta- Madras- New Delhi. K.Arora THEORY OF COOKERY. References:Morr&lrmette Michigan state University INTRODUCTORY FOODS McMillan & Co. Osse Hughes INTRODUCTORY FOODS The Macmillan & Co. N. York. H.Sweetman& l. Mackeller FOOD SELECTION &PREPARATION John Wiley & Sons inc. New York, London, Sydney.

BSCA 605C Confectionary, Chocolaterie and Sugar Craft Credit : 4

Confectionary: Technology & Principals applied in Confectionary, Equipment’s used in Confectionary, Role of Ingredients in confectionary, Basic syrup, Cream & Sauce, Custard, Pudding, Mousse & Soufflés, Frozen Dessert, Fruit Dessert, Dessert Presentation. Chocolateries:History, Production of Chocolate, Types of Chocolate, Effect of chocolate on health, Techniques of working with chocolate, Chocolate decoration. Sugar craft:Tools for Sugar work, Various types of sugar used in sugar work, Boiling syrups for sugar works, Spun Sugar & Caramel Decorations, Poured Sugar, Pulled sugar and Blown sugar, Use of Isomalt.

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY, WB Syllabus of B.Sc. in Culinary Science Effective from Academic Session 2018-2019 Suggestive Book List: Professional Baking by Wayne Gisslen (Fourth Edition). Professional Baking- American Culinary Institute. A professional text to Bakery & Confectionary by John Kingslee.

BSCA 691 Art of Garde Manger (Pr) Credit: 2

Preparation of various simple and compound Horsdoevures : Simple salads - 5 varieties Compound Salads: Fruit based - 5 varieties Fish based - 5 varieties Meat based - 5 varieties Vegetable based - 5varieties Preparation of salad dressings – 5 varieties

Butchery : a) Lamb and Mutton – Demonstration of jointing mutton carcasses. b) Deboning of mutton leg and shoulder. c) Curry cuts and boti kababs. d) b) Pork – Demonstration and preparation of pork chops, deboning of pork leg. e) c) Fish – cuts of fish and its use in cold buffets. f) d) Poultry – Dressing, trussing and deboning.

BSCA 692 Food & Beverage Alcoholic & Non Alcoholic (Pr) Credit: 2

Preparation of various Cocktails & Mocktails : Whisky Based - 5 varieties Rum based - 5 varieties Gin based - 5 varieties Vodka based - 5 varieties Tequila based - 5varieties Mocktails – 10 varieties

Gueridon Service: Crepe suzette; Banana Flambe; Rum Omelette; Flaring

BSCA 681 Research Project Credit: 2