Dr. Cyrus Poonawalla Skill Development Centre

Dept. of Hotel Management

Details of syllabus for all 3 courses under each unit

Cookery

Cookery- Craft Course (Duration: 2 Month)

No.	Course In	Subject	Hours per week		Marks
No.	Course In		Th.	Pr.	Th.	Pr.
1	2 Months (Craft Course)	Food Production (COOKERY)		8	100	100
		Grand Total			200

Sr.No.	Topic	Hours	Marks
Chapter 1	Introduction to cookery A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment	02	20
Chapter 2	Culinary history A. Origin of modern cookery	02	10
Chapter 3	Hierarchy area of department and kitchen A. Classical Kitchen Brigade B. Roles of executive chef C. Duties and responsibilities of various chefs D. Co-operation with other departments	03	20
Chapter 4	Aims & objects of cooking food A. Aims and objectives of cooking food B. Techniques used in pre-preparation C. Techniques used in preparation	05	10
Chapter 5	Cooking Utensils & Small Equipments A. Classification - knives, kitchen tools, Electric Food B. Pre Preparation equipments, Refrigeration equipment, Food Holding equipments, Hot plates &Heated Cupboards	05	20
Chapter 6	Introduction to food pre- preparation Methods Washing, Peeling, Paring (fruits), Cutting (cuts of Vegetables), Grating(Vegetables), Grinding, Mashing(vegetables & pulses), Sieving(flours), Steeping(cereals, pulses, tamarind, lemon-rind), Evaporation (milk &gravies), Marination \ (meat, fish, chicken), Sprouting (pulses & legumes), Blanching, Filleting of fish, Deboning & jointing poultry Methods of Mixing – (To be demonstrated also in practical’s) Beating, Blending, Cutting, Rubbing in, Creaming, Folding, Kneading, Rolling in, Pressing, Stirring	05	20

Cookery Practical’s for Two Month

Sr.No

Topic

Introduction to cookery
• Demonstration classes & simple application by students
• Familiarisation of tools / equipment and their use.

Indian

Rice	03 varieties	Indian Bread	03 varieties
Dal	03 varieties	Vegetables	05 varieties
Rice	03 varieties
Chutney	03 varieties	Raita	03 varieties
Egg Dishes	03 varieties	Fish Dishes	02 varieties
Meat Dishes	03 varieties	Chicken Dishes	03 varieties
Shorba	02 varieties	Snacks	04 varieties
Sweets	04 varieties

Cookery- Certificate Course (Duration: 4 Month)

No.	Course In	Subject	Hours per week		Marks
No.	Course In		Th.	Pr.	Th.	Pr.
1	4 Months (Certificate Course)	Food Production (COOKERY)		8	100	100
		Grand Total			200

Sr.No.	Topic	Hours	Marks
Chapter 1	Introduction to cookery A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment	02	20
Chapter 2	Culinary history A. Origin of modern cookery	02	10
Chapter 3	Hierarchy area of department and kitchen A. Classical Brigade B. Roles of executive chef C. Duties and responsibilities of various chefs D. Co-operation with other departments	03	20
Chapter 4	Aims & objects of cooking food A. Aims and objectives of cooking food B. Techniques used in pre-preparation C. Techniques used in preparation	05	10
Chapter 5	Cooking utensils & small equipments A. Classification - knives, kitchen tools, Electric Food B. Pre Preparation equipments, Refrigeration equipment, Food Holding equipments, Hot plates & Heated Cupboards C. Properties, Advantages & Dis advantages of various Precautions and Care in handling & maintenance of equipment.	05	20
Chapter 6	Introduction to food pre-preparation Methods Washing, Peeling, Paring (fruits), Cutting (cuts of Vegetables), Grating(Vegetables), Grinding, Mashing(vegetables & pulses),Sieving(flours),Steeping(cereals, pulses, tamarind, lemon-rind), Evaporation (milk &gravies), Marination (meat, fish, chicken), Sprouting (pulses & legumes), Blanching, Filleting of fish, Deboning & jointing poultry Methods of Mixing – (To be demonstrated also in practical’s) Beating, Blending, Cutting, Rubbing in, Creaming, Folding, Kneading, Rolling in, Pressing, Stirring	05	20

Cookery Practical’s for Four Months

Sr.No

Topic

Introduction to cookery
• Demonstration classes & simple application by students
• Familiarisation of tools / equipment and their use.

Indian

Rice	05 varieties	Indian Bread	06 varieties
Dal	06 varieties	Vegetables	10 varieties
Rice	05 varieties
Chutney	05 varieties	Raita	05 varieties
Egg Dishes	03 varieties	Fish Dishes	03 varieties
Meat Dishes	05 varieties	Chicken Dishes	05 varieties
Shorba	02 varieties	Snacks	06 varieties
Sweets	04 varieties

Cookery- Diploma Course (Duration: 6 Month)

No.	Course In	Subject	Hours per week		Marks
No.	Course In		Th.	Pr.	Th.	Pr.
1	6^th Months (Diploma)	Food Production (COOKERY)		8	100	100
		Grand Total			200

Sr.No.	Topic	Hours	Marks
Chapter 1	Introduction to cookery A. Levels of skills and experiences B. Attitudes and behaviour in the kitchen C. Personal hygiene D. Uniforms & protective clothing E. Safety procedure in handling equipment	02	12
Chapter 2	Culinary history A. Origin of modern cookery	02	10
Chapter 3	Hierarchy area of department and kitchen A. Classical Brigade B. Roles of executive chef C. Duties and responsibilities of various chefs D. Co-operation with other departments	03	10
Chapter 4	Equipment and fuel A. Various fuels used - Advantages and disadvantages of each B. Different equipment’s used in food production	01	10
Chapter 5	Aims & objects of cooking food A. Aims and objectives of cooking food B. Techniques used in pre-preparation C. Techniques used in preparation	05	10
Chapter 6	Basic principles of food production i) vegetable and fruit cookery A. Introduction – classification of vegetables B. Cuts of vegetables C. Classification of fruits D. Uses of fruit in cookery ii) Stocks A. Definition of stock B. Types of stock C. Preparation of stock D. Recipes E. Storage of stocks F. Uses of stocks G. Care and precautions	05	04
	iii) Soups A. Classification with examples B. Basic recipes C. Consommes D. Garnishes and accompaniments	05	04
	iv) Sauces A. Classification of sauces B. Recipes for mother sauces C. Derivatives		04
	vi) Egg Cookery A. Introduction to egg cookery B. Structure of an egg C. Selection of egg D. Uses of egg in cookery E. Methods of cooking egg	03	04
	vii) Fish Cookery A. Introduction to fish cookery B. Classification of fish with examples C. Cuts of fish D. Selection of fish and shell fish E. Cooking of fish (effects of heat)	03	04
	viii) Rice, Cereals & Pulses A. Introduction B. Classification and identification C. Cooking of rice, cereals and pulses D. Varieties of rice and other cereals	03	04
Chapter 7	Methods of cooking food A. Roasting • Principles of each of the above B. Grilling • Care and precautions to be taken C. Frying • Selection of food for each type of cooking D. Baking E. Broiling F. Poaching G. Boiling	05	08
Chapter 8	Salads & salad dressings 5.1 Parts of salad with ingredients used 5.2 Types of Salads - Green, Vegetable, Cooked, main course, Fruit, Gelatin based salad 5.3 Principles of salad making 5.4 Guidelines for making salads 5.5 Salad dressings – Types 5.6 International Classical Salads – composition and country of origin	05	08
Chapter 9	Professional Attributes 5.1 Attitude towards your job 5.2 Personal Hygiene. 5.3 Care for your own health & safety. 5.4 Safety practices & procedures. 5.4 .a Accidents, types, nature, classification 5.4 .b Preventive measures for each type of accident. 5.4 .c First aid-meaning, importance, and basic rules. 5.4 .d Fire Prevention	06	08

Cookery Practical’s for Six Months

Sr.No

Topic

Introduction to cookery
• Demonstration classes & simple application by students
• Familiarisation of tools / equipment and their use.
• Introduction to Indian basic gravies (Red, White, Brown & Green)

Indian

Rice	08 varieties	Indian Bread	10 varieties
Dal	10 varieties	Vegetables	15 varieties
Rice	08 varieties	Indian Bread	10 varieties
Chutney	05 varieties	Raita	05 varieties
Egg Dishes	03 varieties	Fish Dishes	05 varieties
Meat Dishes	08 varieties	Chicken Dishes	08 varieties
Shorba	02 varieties	Snacks	10 varieties
Sweets	08 varieties

Continental Stock - White Stock, Brown Stock, Fish Stock. Sauce - Bechamel Sauce, Veloute Sauce, Tomato, Espagnole, Hollandaise and Mayonnaise with 5 derivatives of each. Demi - glace, Mint Sauce, Horse Raddish, Bread Sauce and Apple Sauce.

Compound Butters - 3 varieties.

Continental

Soup
Purees	2 varieties	Cream	3 varieties
Veloute	2 varieties	Broths	2 varieties
Bisques	1 varieties	consommes	5 varieties
Chicken and other Meats
Roast	2 varieties	Braised	2 varieties
Grilled / Baked	2 varieties	Chicken (Sautes)	5 varieties
Entrees	3 varieties	Pork	2 varieties