Aims and objectives of cooking,6,Attitudes and behavior in the kitchen,1,Automatic fire detectors cum extinguishing devices,1,Baking,1,Basic Principles of cooking,1,British measures and its equivalents,1,Broiling,1,Calculation of amount of fuel required
and cost,1,Calculation of amount of fuel required and cost,1,Calorific value,1,Care and precautions,1,Classes of fire,1,Classical Brigade,3,CLASSICAL KITCHEN BRIGADE,1,Classification of fruits,2,classification of vegetables,1,Co-operation with other departments,1,comparative study of different fuels,1,Continental,3,Conversion table American,1,Culinary history,3,Culinary terms,1,Cuts of vegetables,2,Definition of stock,1,Different styles cookery: oriental,3,different types of manifolds,1,Duties and responsibilities
of various chefs,2,Effects of heat on vegetables,2,European,3,Fire,1,Fire detectors and alarm,1,Fire extinguishers portable and stationery,1,FIRE PREVENTION AND FIRE FIGHTING SYSTEM,1,fire triangle,1,FIRE WARNING SYSTEM,1,Food Production,47,Food production first semester units,1,Food production Unit 1,23,Food production Unit 2,19,Food production Unit 3,3,Foood handling,1,Frying,1,FSFPU1,24,FSFPU2,21,FSFPU3,4,Fuel,1,Fuels used in catering industry: Types of fuel used in catering industry; calorific
value; comparative study of different fuels,1,Gas,1,Gas bank and it's location,1,Grilling,1,HACCP - Practices in food handling & storage,1,Hazard analysis critical control point (HACCP),1,Heat terms and units Method of heat transfer,1,Hierarchy and kitchen staffing,2,Hierarchy area of department and kitchen,2,Hygiene in handling food,2,Introduction to cookery,1,Levels of skills and experiences,1,low and high pressure gas burners,1,Lpg and its properties,1,Methods of extinguishing fires (Demonstration),1,Methods of cooking food,1,Modern staffing in various category hotels,2,Origin of modern cookery Classical and New World Cuisine,3,Pan American,3,Personal hygiene,1,Pigments and colour changes,1,Poaching,1,Precautions to be taken while handling gas,1,Preparation of stock,1,Principles of Bunsen burner,1,Recipes,11,Roasting,1,Roles of executive chef,2,Safety procedure in handling equipment,1,Safety procedure in handling of equipment,1,Semester,8,Storage of
stocks,1,Structural protection and Legal requirements,1,Techniques used in pre-preparation,5,Techniques used in preparation,5,Types of fuel used in catering industry,1,Types of stock,1,Uniforms and protective clothing,1,Unit-1 introduction to cookery,1,Uses of fruit in cookery,2,Uses of stocks,1,Various consistencies,5,Various textures,5,VEGETABLE AND FRUIT COOKERY: Introduction classification of vegetables,1,
