STUDY MATERIAL - SEMESTER 1
- Unit 1 - Introduction to Cookery
- Part B – Bakery & Patisserie
- Unit 2 - Culinary History
- Unit 3 - Hierarchy Area of Department And Kitchen
- Unit 4 - Culinary Items
- Unit 5 - Aims and Objects of Cooking Food
- Unit 6 - Basic Principles of Food Production - 1
- Unit 7 - Methods of Cooking Food
- Unit 8 - Soups
- Unit 1 - Importance of Maintenance Department
- Unit 2 - Fuels
- Unit 3 - Fuels
- Unit 4 - Electricity
- Unit 5 - Water System
- Unit 6 - Refrigeration And Air-Conditioning
- Unit 7 - Fire
- Unit 8 - Waste Disposal and Pollution Control
- Unit 9 - Safety
- Unit 10 - Security in Hotels
- Unit 12 - Audio Visual Equipments for Hotels
- Unit 13 - Contract Maintenance
- Class Planner