Food Production Operations & Management

1. Introduction to Cookery

2. Types of Fuels used in Kitchen

3. Basic Menu Planning

4. Salads

5. Methods of Cooking

6. Condiments, Spices and Herbs in Indian Courses

7. Basic Masala, Paste and Gravies

8. Tandoor

9. Introduction to Indian Sweets

10. Charcuterie

11. Appetizers and garnishes

12. Sandwiches

13. Introduction to volume catering, equipment used

14. Purchasing and indent for volumes

15. Planning for Volume Catering

16. Basic commodities used in Bakery

17. Bread Fabrication

18. Basic Sponges and Cakes

19. Laminated Pastries

20. Chocolates and Pastries

21. Ice-Cream and Deserts

22. Cookies and Biscuits

23. Desserts

24. European Cuisine

25. China’s Cuisine

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