Semester and Year Offered: Monsoon Semester

Course Coordinator and Team : Ankush Rathor

Email of course coordinator:arathore@aud.ac.in

Pre-requisites:

The course focuses on the Job Role related to Assistant Catering Manager (Level-7) in Hospitality Sector as per the guidelines of National Skill Qualification Framework (NSQF). The course is meant to be offered to those who have specific knowledge and skills related to Food& Beverage Service Steward (Level-4) & MICE (Level-5) and Tour Manager (Level-6) offered in 1st and 2nd year respectively.

Course Objectives/Description:

The major objectives of the course are to familiarize students with the basic techniques related to basic quality cooking concepts used in the catering industry. Preparation of menu for various clients like student, industry, transport facilities including railway, air catering etc. Method of ordering or indenting from the kitchen to the purchase department. Regional cuisine diversity of various states of India and its effect on the cuisine of the state. The course also strive to develop techniques related to Various other factors for considering the cooking of food for Off Premises catering, hospital catering, institutional catering, mobile catering, airline and railway catering.

The NOS used for this course are:

1. THC/N5901 Manage stock at facility
2. THC/N5903 Manage human resource and quality
3. THC/N9901 Communicate with customer and colleagues
4. THC/N9902 Maintain customer-centric service orientation
5. THC/N9903 Maintain standard of etiquette and hospitable conduct
6. THC/N9906 Maintain health and hygiene
7. THC/N9907 Maintain safety at workplace

Course Outcomes:

On successful completion of this module, students will be able to:-

• The student will be able to make dishes & will have awareness about basic cooking of Indian regional cuisine’s
• Analyze & explain the concept of Catering for Airlines, Railways, Hospitals, and Institutions like school and hostels with basic menu planning.
• Indian specific sweets and desserts, breads will be known to the students.
• Prepare the list of indenting for consumables & bulk cooking.
• The students will be able to do theme setups & arrangements.

Brief description of modules/ Main modules:

Module-1 Basic Principles of Food production : In this module, we will be looking at Key elements of ingredient selection.Various vegetables cuts various terms associated with buying.Roles and responsibilities of a catering personnel.

Module-2 Basic Cooking and basket cooking: In this module, we will learn to prepare at Various types of stocks and meat cuts and dishes being made in kitchen.Understanding of various basic dishes & its cooking methods category management terminology and its implications.strategy and the products usage in a Catering portfolio

Module-3 Diversities of Cuisines in India : In this module, we will learn to prepare regional cooking trends, Create themes,Decorations ,Serving style of regional cuisines

Module4 International Cuisine & Basic Bread: In this module, we will learn to prepare International cuisine ,Learn cooking trends & dishes Familiraziation of international food ingridients& menus & Learn Basic Bread Preprations.

Assessment Details with weights:

Reading List:

1. Food production operations by Parvinder S Bali(2018)
2. Quanitity Food Production Operations by Parvinder S Bali
3. Theory of Cookery 2018)

ADDITIONAL REFERENCE:

1. Professional Chef by Chef ArvindSaraswat (Sarswat, 2000).
2. Rotis and Naan of In dia by PurobhiBabbar, Taste of India by MadhurJaffery, Prashad by Jigs Kalra (Madhur, 2006)
3. Practical Cookery by KintonCesarani, Modern Cookery
4. To attend Special Workshop on Breads & International Cuisine