Foundation Course in Food Production – II

Explore the art of culinary management, from crafting effective menus, mastering meat cookery, to understanding the nuances of Indian spices and dairy alternatives.

Foundation Course in Food Production – II

1 Menu Management

  1. Arrangement of resources
  2. Efficient use of resources
  3. Menu building
  4. Recipe writing
  5. Food cost
  6. Menu costing
  7. Quality control principles

2 Inventory Control

  1. Standard recipes
  2. Standard yield
  3. Food storage

3 Meat Cookery

  1. Composition, structure, and basic quality factors
  2. Cuts of Meat
  3. Variety meats (offals)
  4. Poultry

4 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals, and pulses
  4. Varieties of rice and other cereals

5 Confectionery

  1. Flour-based confectionery
  2. Sugar-based confectionery
  3. Pie doughs
  4. Basic pastries
  5. Shortcrust, laminated, choux, Danish pastries
  6. Meringue

6 Dairy Products

  1. Milk, butter, cream, cheese
  2. Ghee and cottage cheese
  3. Storage of dairy products
  4. Nut milk (almond, cashew, etc.)
  5. Coconut milk
  6. Soya milk
  7. Rice milk

7 Basic Indian Cookery

  1. Condiments & spices – Introduction to Indian spices & vegetables
  2. Role of spices in Indian cookery
  3. Masalas – Blending of spices
  4. Different masalas used in Indian cookery (Wet & Dry masalas)
  5. Composition of different masalas
  6. Varieties of masalas available in regional areas
  7. Special masala blends
  8. Introduction to Indian cookery – Historical background, culture, religion, equipment, staple diets