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B.Sc Culinary S Duration – 3 Years / 6 Semsemester Semester

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B.Sc Culinary S Duration – 3 Years / 6 Semsemester Semester Program Structure forB.Sc Culinary Studies (2018-19 Onwards ) Course DetailsName of Course –B.Sc Culinary Studies Duration – 3 years / 6 SemSemester –I Semester –I Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-101 Foundation –I 2 8 20 80 20 80 200 2 4 CS -102 Indian Cuisine –I 2 2 20 80 20 80 200 2 4 CS-103 International Cuisine -I 2 8 20 80 20 80 200 2 4 CS-104 Bakery Foundation- I 2 2 20 80 20 80 200 2 4 CS-105 Food Media-I - 2 20 80 100 4 CS-106 Kitchen Management- I 2 20 80 100 2 CS-107 Event Management-I 2 20 80 100 2 CS-108 Communication Skills 2 20 80 100 2 CS-109 Computer & IT 2 20 80 Total Semester -II Course Details- Name of Course –B.Sc Culinary Studies Semester –II Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-201 Foundation –II 2 8 20 80 20 80 200 2 4 CS -202 Indian Cuisine –II 2 2 20 80 20 80 200 2 4 CS-203 International Cuisine -II 2 8 20 80 20 80 200 2 4 CS-204 Bakery Foundation- II 2 2 20 80 20 80 200 2 4 CS-205 Food Media-II - 2 20 80 100 4 CS-206 Nutrition & Dietetics 2 20 80 100 2 CS-207 Event Management-II 2 20 80 100 2 CS-208 Communication Skills-II 2 20 80 100 2 CS-209 Computer-IT Total Duration – 3 years / 6 SemSemester –III Semester –III Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-301 Foundation –III 2 8 20 80 20 80 200 2 4 CS -302 Indian Cuisine –III 2 2 20 80 20 80 200 2 4 CS-303 International Cuisine III 2 8 20 80 20 80 200 2 4 CS-304 Bakery Foundation- III 2 2 20 80 20 80 200 2 4 CS-305 Food Media-III - 2 20 80 100 4 CS-306 Kitchen Layout & Design 2 20 80 100 2 CS-307 Event Management-III 2 20 80 100 2 CS-308 Communication Skills-III 2 20 80 100 2 CS-309 Computer-IT Total 15 1 16 160 640 100 400 1300 16 20 Semester -IV Semester –IV Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-401 Foundation –IV 2 8 20 80 20 80 200 2 4 CS -402 Indian Cuisine –IV 2 2 20 80 20 80 200 2 4 CS-403 International Cuisine IV 2 8 20 80 20 80 200 2 4 CS-404 Bakery Foundation- IV 2 2 20 80 20 80 200 2 4 CS-405 Food Media-IV - 2 20 80 100 4 CS-406 Research Methodology 2 20 80 100 2 CS-407 Event Management-IV 2 20 80 100 2 CS-408 Communication Skills IV 2 20 80 100 2 CS-409 Computer-IT Total 15 Program Structure forB.Sc Culinary Studies (2018-19 Onwards ) Course Details Name of Course –B.Sc Culinary Studies Duration- 3 Years / 6 Semesters Semester V & VI will Industrial Training INDUSTRIAL EXPOSURE TRAINING No. of Code Subject Marks Credits Internal Viva Voce Total Food Production Training Report Cs- Presentation 56oIT Viva Voce Appraisal Report 20 80 100 6 Food Production Foundation Semester -I Module 1 Introduction to Culinary Art Aims & Objectives of cooking food Levels of Skills & experience Attitude & behavior in Kitchen Carrier avenue open to chefs Classical Kitchen brigade Organizational structure of the Kitchen Modern Staffing in various categories Hotels Layout of Kitchen Department Equipments& Fuel used in the Kitchen----- 1. Identification classification & uses of equipment. 2. Capital & Operational equipment 3. Types & use of various Knife 4. Care & maintain of Kitchen department 5.How to choose a fuel used in kitchen Duties & responsibility of various chef Co-ordination of kitchen with other department Module 2 Types and Sections of Kitchen Commissary Butchery Main Kitchen (Indian, Western & Chinese) Garde Manger Satellite Kitchen Bakery & Confectionery Pantry Kitchen Stewarding Show Kitchen Cafeteria Kitchen Walk-in cooler & walk-in freezer Module 3 Preparation and Mixing of ingredients Washing Peeling & Scraping Pairing Cutting Grating Grinding Mashing Sieving Milling Steeping Centrifuging Emulsifying Evaporation Homogenization Beating Blending Cutting in Creaming Folding Kneading Pressing Rubbing in Rolling in Stirring Module 4 COOKING TEMPERATURES&METHODS OF COOKING Heat Transfer & its relationship to Food Preparation British Thermal Unit (BTU) Heat Fusion Thermal Conductivity Induction Cooking Heat Removal-Cooling Freezing of Foods Thawing of Foods Re-heating of Food Efects of Heat on Foods Boiling Poaching Stewing Indian Dum Phukt Braising Frying a) Shallow b) Deep Baking Roasting Spit Roasting /Indian Tandoor Roasting Microwave Cooking Blanching Module 5 SENSORY, IDENTIFICATION & EVALUATION OF FOOD INGREDIENTS Organoleptic Sensory Evaluation (wherever necessary) (Taste, smell, hearing, eyes) Identification of Ingredients Presentation Basic Factors of presentation (temperature, flavor, colour, shapes) Texture & Consistency (Firm & Close, short & crumbly, spongy, light & even, flaky, coarse, tough, hard, roping, pouring, soft peak, medium Peak, stiff peak). Module 6 Vegetables cookery- ( Name & classify different vegetable state, nutrient value of vegetables Introduction to vegetables & their French names Pigments & color Changes Effects of heat on Veg. Controlling and changes in texture. Controlling and Changes In flavor Controlling and Changes Nutrient loss Cuts of veg. Some Indian cuts of veg. Explain factor while considering vegetables Explain how vegetables is to be stored Demonstrate the use of suitable methods while preparing & using vegetables Indian Cuisine Semester – I Module – 1 Quantity Food Production- Equipment .Selection of Kitchen Equipment Equipment required for mass/volume feeding Heat and cold generating equipment Care and maintenance of this equipment Modern development in equipment manufacture Module II Menu Planning 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 Nutrition factors for the above Module III Purchasing and Indenting for Volumes 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 Purchase Systems and Specifications Storage for Bulk Inventory Control in Stores Control Procedures to Check Pilferage and Spoilage Portion Control of Food Module IV Planning for Volume Catering Principles of planning for quantity food production with regard to Space allocation and Optimum Utilization of Space Basic Stages of Design for a Catering Establishment Equipment selection Staffing and Resourcing Module-V Volume Feeding Institutional and Industrial Catering Types of Institutional & Industrial Catering Industrial Catering Army Mess Hospital Catering Off Premises Catering Theme Banquets Central Processing Unit Airline Catering Railway Catering Marine Catering Problems associated with this type of catering Scope of development and growth Hospital Catering Highlights of hospital catering for patients, staff, visitors Diet menus and nutritional requirements 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 Mobile Catering Characteristics of Rail, Airline (Flight Kitchen and Sea Catering Branches of Mobile Catering International Cuisine Semester – Semester I Module 1 Introduction to classicalcuisine introduction to British cuisine. geographical location and region of UK Basic and popular ingredients of British cuisine. specialty dishes of British cuisine herbs, condiments and proprietary sauces British meats and seafood’s Module 2 Cuisine of Italy Cooking equipment and fuel sources. Usage of tripod & cauldron cooking techniques. Rome’s rule of the world & importation of cooking techniques & cuisine. Evolution of Italian cuisines renaissance. Importance of the tomato to Italian cuisine. The question of pastas & red sauces. Ingredients used in Italian cuisine, Herbs & spices used in Italian Cuisine. Antipasto Minstre Pasta Risotto Pesce (fish) Pollo (chicken ) Agenllo (lamb ) Vitello (veal ) Manzo (stake ) Maiale (pork Verdura (veg) Polenta(Pizza Food Preparation of Italian Menu Antipasta- FunghiMarinata ( Sicily), MelazaneMalinata ( Tuscany), Pepperoni RipienaFeittata Di pomodori, 2. Minestre (soup)- Biddo, Zuppapavese Passto d spinaches, Minestrone Di-RisoalkeTascany. 3. Pasta – Tagliatelle Al Bullo, Lettuccine al pothodore, Lasagne Verdi al Forno, Cannelloni Napoletana. 4. Rissotlo (Rice)- RissetoMelanese, RissetoMalanara, Risseto al funghi 5. Pesco (fish)- PromphertallaLivornese Promphertallacalabrese Promphertallacartoccio Promphertallapiatto 6. Pollo (Chicken) – PolloallaCacciat era ( Limbeia) PollodisossatoRipiene ( Emilia Romagna) PolloallaDiavola (Tuscany) Pollofritto 7. Agnello (Lamb) – lostoleitta D' Agnello(Tuscany D' Agnelloarrosto Agnelluconpeperoni(Amruzzi) 8. Vitello (Veal) - Costoleittaalla Milanese (Lombardy) Ossobro( lombaldy) Vitello Al Limone Saltimbocca AllaRomana(Eurilica 9. Manza( steak) – BistecaallaFlorenting( Tuscany) Manzo BrasatoAllaLombarda (Lombardy Bracioletle( Campania)
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