SEMESTER- I

Cours L T P C
Cours UHM2110 FOUNDATION COURSE IN FOOD Course
e C Professional Core
e Code 1J PRODUCTION Category 2 0 4 4
Name

Co-
Pre- requisi
Progressive
requisite Nil te Nil Nil
Courses
Courses Course
s
Course
Data
Offering Hotel
Book/Codes/stand Nil
Departme Management
ards
nt

Course
Learning Learnin
The purpose of learning this course is to: Program Learning Outcomes (PLO)
Rationale g
(CLR):
CLR To introduce professional cookery and food 1 1 1 1 1
1 2 3 1 2 3 4 5 6 7 8 9 15
-1 : commodities used in catering establishment 0 1 2 3 4
To develop the efficiency for preparing and cooking

Expected Proficiency
CLR

I Investigative Skills

Interpersonal Skills
Interpersonal skills
food and to impart knowledge on kitchen

Life Long Learning

Presentation skills
Analyse, Interpret
-2 :

Link with Related

Level of Thinking
equipment’s

Communication
Ability to Utilize

Entrepreneurial
To facilitate the different techniques used in food

Application of
Fundamental
CLR

Professional
preparation and impart knowledge on continental

Procedural
-3 :
cuisine Expected

Skills in
CLR To evoke the in-depth knowledge about kitchen
-4 : brigade and to develop the efficiency of different
cuts
CLR
To impart knowledge on different plating techniques
-5 :
CLR
To ensure different methods of cooking
-6 :

(B ( At K C DiK S K D Pr Sk B
Course
lo % ta no on sc
no pe no at ob ill eh
Learning At the end of this course, learners will be
o ) in wl ce ipl
wl ci wl a le s av
Outcomes able to:
m m ed pt in
ed ali ed m io
(CLO):
) en ge s es
ge za ge So ur
t ti lvi
CLO 8 7
Able to understand the basic food commodities 5 H H M H H M H H H H M M M H H
-1 : 0 0
CLO Able to understand the different cooking styles and 8 7
5 H H H H H M M M H H M M M H H
-2 : gain knowledge on kitchen equipment’s 5 5
CLO Able to prepare different continental recipes 7 7
5 H H M H H M M M H H M M M H H
-3 : 5 0
CLO Able to know the different hierarchy in kitchen and 8 8
5 H H H M M L M M H M M M M H H
-4 : different cuts 5 0
CLO 8 7
Able to make a modern plating 5 H M M M M M M L H H L M M H H
-5 : 5 5
CLO Able to know the different cooking methods and 8 7
5 H H M L L L M M H H L M M H H
-6 : principles of heat transfer 0 0

Duration
18 18 18 18 18
(hour)
S-1 Hierarchy of kitchen
Egg cookery
department. Kitchen stock.
Introduction to Principles of heat Introduction
SLO-1 Classical kitchen Types and recipe
cookery and History transfer Structure of
Brigade of stock
an Egg
SLO-2 Attitudes and Modern staffing in Do’s and dont’s of Methods of cooking Selection of
 Duration
18 18 18 18 18
(hour)
egg. Uses of
behaviour in the various category
stocks egg in
kitchen. hotels
cookery
Personal hygiene. Conduction, Different Egg
Roles of executive
SLO-1 Hand washing convection and preparation
chefs Uses of stock
procedure radiation dishes
S-2 Sauces
Protective chef Roles of different introduction Moist heat cooking Types and
SLO-2
clothing chefs Classification of method sizes of Egg
sauces
Lab-17
Lab.1 Introduction Dessert
to cookery Lab-5 Basic mother display
Lab.13-Bread
SLO-1 Personal hygiene. sauces Lab-9Menu – II demonstration
fabrication
SLO-2 Hand washing Recipes of mother Waldrof Salad SIMPLE
S- Demonstration &
SLO-3 procedure sauces Vegetable Broth COOKIES
3-6 Preparation of Simple
SLO-4 Identification of food Mother sauces Beef Stragnoff Demonstratio
and enriched bread
commodities preparations with Mashed Potatoes n and
recipes
Identification of accompaniments Preparation of
kitchen equipment’s simple
cookies
Co-ordination of Basic
Types of kitchen Basic mother Medium of oil
SLO-1 kitchen with other shortening
equipment’s sauces cooking method
departments commodities
S-7 Basic cuts of
Co-ordination with Differences
vegetables and Recipes of mother Dry heat cooking
SLO-2 Internal between Fats
selection of sauces method
departments and oils
vegetables
S- SLO-1 Lab.2 Selection of Lab-6Mother Lab-10Menu – III Lab-14 Bread display Lab-
8- SLO-2 vegetables sauces Greek Salad demonstration 18Equipments
 Duration
18 18 18 18 18
(hour)
Identification-
Identification of
Uses and
exotic vegetables preparations with
Puree of Broccoli handling
SLO-3 Cuts of vegetables. accompaniments
PouletSaute Bread rolls Ingredients -
11 SLO-4 Chicken-Introduction Mother sauces with
Chasseur, Bread loaf Qualitative
Selection of chicken- serving recipes
Layonnaise Potato and
processing of
quantitative
chicken
measures
Co-ordination with Difference Role of fats
Basic cuts of fish Principles of each
SLO-1 External between sauces and oil in
and selection of fish cooking method
departments and gravies cookery
S-12
Different kitchen Classification
Types of flat fish and Types of Care and precautions
SLO-2 equipments and and types of
round fish thickening agent while cooking
brand names fats and oil
Lab-19
Lab-3 Cuts of
Lab-15 Simple Cakes Bread roll
chicken. Selection Lab-7 Simple Potato Lab-11Menu – IV
SLO-1 Demonstration & /Sticks
and cuts of fish preparation Fruit Salad,
SLO-2 Preparation of Simple Bread and
S-13- Cuts and Processing Cabbage Chowder
SLO-3 and enriched Cakes, Butter
15 of chicken. Cooking Simple vegetable Roast Chicken
SLO-4 recipes ratures of pudding
and plating preparation with Roast Gravy,
moist heat cooking Caramel
techniques of Types of potato cuts Roast Potato
method Custard
chicken
Salad
Temperatures of
Principles of heat Types of chef Introduction- Raising agent
SLO-1 moist heat cooking
transfer knives and uses Classification of Introduction
method
S-16 Salads
Medium of oil Classification
Aims and objectives Different kitchen Types of salad.
SLO-2 cooking dishes with and role of
of cooking food utensils and uses Salad dressing
accompaniments raising agent
 Duration
18 18 18 18 18
(hour)
Lab-8Meat
Lab-4 Continental
Introduction
menu Introduction
Types of meat cuts
SLO-1 Menu-I Lab-12Menu – V Lab-16 Lab-20
Menu – I
SLO-2 Kitchen stock. Potato Salad Swis Sponge. Puffs
Coleslaw
S-17 SLO-3 Types and recipe of Prawn Bisque Rich cakes Doughnuts
Cream of carrot
SLO-4 stock Fish Meuniere Roll Chocolate
soup,
Sauces introduction Ratatouille Fruit Cake Éclair
Fish colbert
Classification of
French fries/ Glazed
sauces
vegetable
Various consistency Indian cuisine
Mechanical, cooking Soup Introduction
and types. Roast meat and
SLO-1 and measuring Classification of
Various texture and accompaniments continental
equipments soup.
types cuisine
S-18 Garnish and
Basic French
accompaniments Roasting Introduction
Techniques used in cooking
SLO-2 Basic culinary terms for Spit, pot and oven
pre-preparation terms.Basic
soups.Internationa roasting
culinary terms
l soups

1. Parvinder.s. Bali Food production operation, first

Learnin and second edition - 2014-2016 4. Professional cookery , Wayne Gisslen, sixth
g 2. Parvinder.s. Bali, Theory of cookery , first edition edition, 2007
Resourc -2015 5. Back to basics – Chef Soundrarajan
es 3. Theory of cookery , Krishna arora , first edition -
2008
Learning Assessment
Bloom’s Continuous Learning Assessment (50% weightage) Attenda Final
Level of CLA – 1 (10%) CLA – 2 (15%) CLA – 3 (15%) CLA – 4 nce (5 Examination
Thinking (10%)# %) (50%
 weightage)
Theor Practic Practic Practic Theor Practi Theor Practi
Theory Theory
y e e e y ce y ce
Remembe
r
Level 1 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
Understa
nd
Apply
Level 2 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
Analyze
Evaluate
Level 3 20% 10%- 20% 10% 20% 10% 20% 10% 20% 10%
Create
Total 100 % 100 % 100 % 100 % 100 %
# CLA – 4 can be from any combination of these: Assignments, Seminars, Short Talks, Mini-Projects, Case-Studies,
Self-Study, moocs, Certifications, Conf. Paper etc.,

Course Designers
Experts from Industry Experts from Higher Technical Institutions Internal Experts
1. Gopinath GP SRM
1. Chef. Parvinder. S.Bali 1.Chef Senthil Kumar, IHM Taramani
IST
2. Chef .Jugesharora 2.Chef Rishe Franklin, MKU Madurai 2. Ramraj R SRMIST

SEMESTER- II

Cours Cours Course LTP C

UHM2120 FOOD PRODUCTION
e e Catego C Professional Core
1J OPERATIONS 204 4
Code Name ry

Course Learning The purpose of learning this Learnin Program Learning Outcomes (PLO)
Rationale course is to: g
(CLR):

CLR- The student will able to understand about kitchen

1 2 3 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
1 : organization & kitchen layout.
The students will come to know about basics
CLR-
2 : commodities used in kitchen.
CLR- The students will come to know about Diary
3 : products and basic meat identification and cuts
The students will understand about indenting,
CLR-

Link with Related Disciplines

purchasing, storage & portion.

Ability to Utilize Knowledge

4:

Level of Thinking (Bloom)

Expected Attainment (%)

Expected Proficiency (%)

Fundamental Knowledge
Application of Concepts

Professional Behaviour
The students will come to know about HACCP,

Procedural Knowledge
Skills in Specialization

Problem Solving Skills

Communication Skills

Entrepreneurial Skills
CLR- History, Scope & Significance, Principles &
5 : advantages and menu preparation and plating

Interpersonal skills

Life Long Learning

Presentation Skills
Analytical Skills
CLR– The students will understand the knowledge in
6: bakery and confectionary
Course

ICT Skills
Learning At the end of this course, learners
Outcomes will be able to:
(CLO):
CLO- The students will able to know the Hierarchy and
80 70 H H H H H H H M M H H H M H H
1 : kitchen staffing and general layout of all kitchens. 5
The students will know about Rice, Cereals,
CLO-
Wheat, Flour, Pasta, Shorting’s, Raising agents 5 85 75 H H H H H H H M M H H H M H H
2:
and sugar.
The students will know about meat fabrication
CLO-
Chocolate, Milk, and Cream, Butter, Chesses and 5 75 70 H H H H H H H M M H H H M H H
3:
culinary items.
CLO- The students will know about indenting, 5 85 80 H H H H H H H M M H H H M H H
4: purchasing, storage & portion control.
The students will come to know about definition
CLO- of HACCP, History, Scope & Significance,
5 85 75 H H H H H H H M M H H H M H H
5 : Principles & advantages and menu preparation
and palting
CLO- The students will have a better understanding of
5 80 70 H H H H H H H M L M H H L H H
6: bakery and confectionary

Duration
18 18 18 18 18
(hour)
Introduction to Introduction to List of common
SLO-1 French classical Structure of Wheat Types of Cream
brigade. Raising Agents, Roll Culinary Terms.
S-1 Staff organization Explanation of
Classifications of
SLO-2 charts of various Types of Wheat Uses of Cream culinary terms with
kitchens Raising Agents
examples.
Introduction to
Restaurants, Indenting, Definition,
Industrial, Flour Types, Uses, Uses, Action & Re Introduction to
Institute, Resorts & Advantages & dis
SLO-1 Processing & actions of Raising Butter &
Commercial Advantages,
kitchens. Cooking. Agents Processing
Important, Control &
S-2
Checking.
Purchasing –
Duties & Introduction to Preparation, Ordering,
SLO-2 Responsible of Introduction to Nuts Types of Butter
various chefs. sugar Specification &
Receiving.
 Duration
18 18 18 18 18
(hour)
Lab-13
PASTRY
Lab- Lab-05International Lab-09Menu-II Identification of
SLO-1
01Identification of soup Hawain Salad ingredients Lab-17 Menu-IV
SLO-2 meat
S- Identification of Preparation and Cream of mushroom used in Bakery Triffle
SLO-3
various cuts serving styles Chicken shaslik and Blancmange
3-6 SLO-4 Classification of Accompaniments Garlic rice confectionary Lemon souffle
meat
and garnish Salsa Types of
Equipments

Processing of sugar Storing – Types,

Job Description & Classification & Uses
SLO-1 Job Specification. & Cooking of Uses of Butter Issuing, Control, LIFO,
of Nuts
sugar FIFO, Bin Cards
S-7 Stores Control,
Chesses
Coordination with Introduction to Pasta Types of sugar Advantages & Dis
SLO-2 other departments. Introduction &
& Types of Pasta Uses of Sugar. Advantages, Registers
Processing.
& Forms.
Lab-10Menu-III Lab-14 Menu-I
Lab-06PASTA Lab-18 Menu-V
SLO-1 Brushetta Types of Pastry
Lab-02 Pasta cooking Hot sweet
S- SLO-2 Poached fish salad Short crust
Cuts of Beef techniques Bread and butter
8- SLO-3 Cuts of Lamb Chicken steak in pastry
Types of pasta pudding
11 SLO-4 Demonstration pepper sauce Choux pastry
Pasta sauces Caramel custard
Herb baby potatoes Puff pastry
Christmas pudding
Banana custard Demonstration
S- SLO-1 General & different Processing & Chocolate Classification of Introduction to portion
lay outs of kitchen.
12 Cooking of Pastas Introduction – chesses & Portion Control,
Cocoa, Production Definition,
of Cocoa & Regions. Advantages & Dis
Advantages.
 Duration
18 18 18 18 18
(hour)
Lay out of storage Equipment’s use for
area, service, Manufacturing & portioning,
pantry, Wash – up, Shorting- Roll, Types of
SLO-2 Receiving areas, Processing of Importance of
Varieties, Chesses
Bakery & Ladder Chocolate Portioning & Portion
kitchens. Control.
Lab-07 Proprietary Lab-11Menu-IV
Lab-15 Menu-
sauces and Banana pancake
SLO-1 Lab-03 II Lab-19
SLO-2 Identification and Contemporary French toast
Jam tart Cookies
S- selection of poultry sauces Fish pie
SLO-3 Cuts of poultry Turn overs Breakfast rolls
13- Preparation Grilled vegetables
SLO-4 Cooking methods Danish pastry Muffins
15 of poultry Pesto sauces Grilled sausage
Eclairs Brioche
Fresh Juice
Profitroles
Shorting-
Lay out of work Types of Chocolate
Advantages, Dis Cooking of Introduction to
SLO-1 area & work & Tempering of
Triangle. Advantages and Chesses HAZARD, History.
Chocolate
S- uses.
16 Planning of Milk Introduction,
Defecation, Scope &
ventilation, Introduction to Fats Processing, Storage of
SLO-2 lighting, flooring & Significance of
& Oils Pasteurization & Chesses
Drainage. HAZARD.
Homogenization.
 Duration
18 18 18 18 18
(hour)
Lab-16 Menu-
Lab-12Menu-V
Lab-08Menu-I III
Tossed Salad Lab-20 INDIAN
SLO-1 Minesrone soup COLD SWEET
Lab-04 Types of Cream of SWEETS
SLO-2 dressing Pasta in Tomato Honeycomb
S- Types of Salad cauliflower Basic Indian sweets
SLO-3 sauce mold
17 Salad bar counter Fish menuire Kheer
SLO-4 setup Fish in Verde sauce Butter scotch
Ratatouille Shahitukra
Potato croquettes sponge
Parsley potatoes GajjarkaHalwa
Vegetable Au Gratin Coffee mousse

Basic Rice Advantages & Dis

classification & Types & Uses of Introduction to
SLO-1 identification, Type & Uses of Facts Advantages of
Milk culinary terms
S- cooking and uses. HAZARD
Basic Cereals,
18 Pulses Cream Introduction List of basic
SLO-2 classification & Type & Uses of Oils Principles of HAZARD
identification, & Processing Culinary Terms
cooking and uses

Learning 1. Basic Food Production Operations, P. Bali, Oxford Publications, 2 nd Edition

Resources 2. Theory of Cookery, Krishna Arora, 2008 Fran Brothers & Company (Pub) Pvt. Ltd

# CLA – 4 can be from any combination of these: Assignments, Seminars, Short Talks, Mini-Projects, Case-Studies,
Self-Study, moocs, Certifications, Conf. Paper etc.,
Learning Assessment
Continuous Learning Assessment (50% weightage) Final Examination
Bloom’s
CLA – 1 (10%) CLA – 2 (15%) CLA – 3 (15%) CLA – 4 (10%) (50% weightage)
Level of
Theor Practic Practic Practic
Thinking Theory Theory Theory Practice Theory Practice
y e e e
Rememb
er
Level 1 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
Understa
nd
Apply
Level 2 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
Analyze
Evaluate
Level 3 20% 10% 20% 10% 20% 10% 20% 10% 20% 10%
Create
Total 100 % 100 % 100 % 100 % 100%

Course Designers
Experts from Higher Technical
Experts from Industry Internal Experts
Institutions
1. Chef Jugesh Arora 1. Dr Kannan, MKU 1. Chef Ram Raj, SRMIST
2. Chef Parvinder S Bali 2. Dr.Paneerslvam, MKU 2. Chef Gopinath, SRMIST
 SEMESTER –IV

Cour L T P C
Cour Course
UHM2140 se
se VOLUME FEEDING OPERATIONS Catego C Professional Core
1J Nam 2 0 4 4
Code ry
e

Co-
Pre- requisi
Progressive
requisite Nil te Nil Nil
Courses
Courses Course
s
Course
Data
Offering
Hotel Management Book/Codes/stand Nil
Departm
ards
ent

Course
Learning Learnin
The purpose of learning this course is to: Program Learning Outcomes (PLO)
Rationale g
(CLR):
CLR To introduce professional Indian cookery and food 1 1 1 1 1
1 2 3 1 2 3 4 5 6 7 8 9 15
-1 : commodities used in catering establishment 0 1 2 3 4
To develop the efficiency for preparing and cooking

Interperson
Interperson

Professiona
Fundament

Presentatio

Entreprene
Application

Procedural

Communic
CLR
Indian food
Expected
Expected

Life Long
Link with

Ability to

Analyze,
-2 :
Level of

Skills in
CLR To facilitate the different Indian regional cuisine
-3 : recipes

I
 To evoke the in-depth knowledge about kitchen
CLR
brigade
-4 :
To impart knowledge about different Indian kitchen
CLR
equipments
-5 :
CLR To ensure different Indian methods of cooking Th Pr At al of R K S Ut n In In at al al ur l Le
-6 : in ofi ta K C el no pe ili sk te ve io Sk sk ial B ar
ki ci in no on at wl ci ze ill rp sti n ill ill Sk eh ni
Course ng en m wl ce ed ed ali K s re ga Pr s s ill av ng
Learning At the end of this course, learners will be (B cy en ed pt Di ge za no t tiv ob s io
Outcomes able to: lo ( t ge s sc ti wl D e le r
(CLO): o % ( ipl on ed at Sk m
CLO m )8 % 7 in ge a ill So
Able to understand the Indian food commodities 3 H H M H H M H H H H M M M H H
-1 : 0 0
CLO Able to understand the different Indian cooking styles 8 7
3 H H H H H M M M H H M M M H H
-2 : 5 5
CLO Able to prepare recipes of Indian regional foods 7 7
3 H H M H H M M M H H M M M H H
-3 : 5 0
CLO Able to know the different hierarchy in Industrial 8 8
3 H H H M M L M M H M M M M H H
-4 : kitchen 5 0
CLO Able to identify and use the Indian equipment and 8 7
3 H M M M M M M L H H L M M H H
-5 : utensils 5 5
CLO 8 7
Able to know the different Indian cooking techniques 3 H H M L L L M M H H L M M H H
-6 : 0 0
Duratio
18 18 18 18 18
n (hour)
Hierarchy of
Introduction to Industrial kitchen
SLO- Indian Spices, Types of Masalas, Types of Regional
Indian cookery department.
1 Types of Herbs Dry and Wet Masalas
S- and History Classical kitchen
1 Brigade
Indian Kitchen Indian Kitchen Introduction to
SLO- Indian Kitchen Introduction to Indian
Heavy Modern Mechanical Indian Pastes
2 Authentic Equipment Gravies
Equipments Equipment (Thickening Agent)
Introduction to Introduction to
SLO- Briefing on Gravy Indian State
Regional Types of Gravies Indian Regional
1 Recipes Geographical Location
Gravies Cuisine
S- Introduction to
Introduction to Introduction to Introduction to
2 Tamil Nadu Introduction to Goan
SLO- Kerala Cuisines and Karnataka Cuisines Andhra Cuisines
Cuisines and Cuisines and their
2 their Signature and their Signature and their Signature
their Signature Signature Dishes
Dishes Dishes Dishes
Dishes
Lab-
SLO- 01Introduction Lab-09Menu – V
Lab-05Menu – I Lab-13 Menu-X
1 to Indian GOAN CUISINE Lab-17 Menu XIV
Tamilnadu cuisine GUJARATI
SLO- Cookery Prawn Balchao Kebab corner
Boiled Rice CUISINE
S- 2 Identification of Coconut Puloa Paneer tikka
Drumstick Sambar Misi Roti
3- SLO- Indian spices Chicken Vindaloo Shikampuri kebab
Chicken Nilgiri Mutter Pulao
6 3 and condiments Masala Dhal Reshmi kebab
Korma LalMurgh
SLO- Demonstration KulKuls Galouti kebab
Beans Poriyal Gafarfali Ki Subzi
4 on Indian Paste Hara bhara kebab
SemiyaPayasam Moong Dhal Halwa
(Thickening
Agents)
S- SLO- Introduction to Introduction to Introduction to Introduction to Introduction to Bojpuri
7 1 Bengali Cuisines Rajasthani Cuisines Kashmiri Cuisines Punjabi Cuisines Cuisines and their
Duratio
18 18 18 18 18
n (hour)
and their
and their Signature and their Signature and their Signature
Signature Signature Dishes
Dishes Dishes Dishes
Dishes
Introduction to
Introduction to
Welfare Catering – Introduction to Introduction to
SLO- Industrial Introduction to Global
Hospitals, Industrial Kitchen Industrial Kitchen
2 Catering and Fast Food Outlets
Instituitions, Layouts Hierarchy
their Types
Transport
SLO- Lab-14 Menu-XI
Lab-06 Menu-II Lab-10 Menu-VI Lab -18 Menu XV
1 MAHARASTRIAN
Lab-02 Kerala Cuisine PUNJABI CUISINE Indian street foods
SLO- CUISINE
S- Identification of NeiChoru Bhatura Vadapav
2 Masala Bhat
8- Indian kitchen MalarbarParatha JeeraPulao PavBhajji
SLO- Kolhapuri Mutton
1 equipment’s, MeenMoilee MachiAmritsari Samosa
3 Batatabhajee
1 and Utensils Cabbage Thoran Channa Masala Cutlet
SLO- Masala Poori
Uses Avial BagaraBaigan Pakoras
4 Koshimbir
PaladaPradhaman GajarKaHalwa
Coconut Poli
Introduction Introduction to
SLO- Introduction Introduction Indian Introduction to Indian
Regional Indian Indian Regional
S- 1 Indian Sweets Snacks Breakfast
Sweets Snacks
1
Introduction to Introduction to
2 SLO- Introduction to Introduction to Indian Introduction to
Indian Regional Staple Food of
2 Indian Breads Regional Breads Tandoori Cuisine
Breakfast India
S- SLO- Lab-03 Lab-07 Menu-III Lab-11 Menu-VII Lab-15 Menu-XII Lab-19
1 1 Selection of Chettinad cuisine KASHMIRI CUISINE AWADHI CUISINE Introduction on
3- SLO- Cereals NanduRasam LacchaParatha Yakhnipulao Indian cooking
1 2 Identification of KaruvepillaipodiSada YakhniPulao mughalparatha techniques
5 SLO- Indian Cereals m MurghDaniwal Korma Gosht Do Piaza  Baghar or Tarka
3 Demonstration Chicken Chettinad Dum Aloo Badin Jaan (Tempering)
Duratio
18 18 18 18 18
n (hour)
 Talna (Frying)
 Bhunao (Sauteing
SLO- on Indian SenaiVaruaval and Roasting)
KesarKheer Kulfi with Falooda
4 Masalas, Dry SarkaraiPongal  Dum (Steaming)
and Wet  Dhuanaar
(Smoking)

Introduction to Introduction to
SLO- Introduction to Introduction to Introduction to Portion
Tandoori Benefits of
S- 1 Tandoori Breads Indenting Sizes
Kebabs Indenting
1
Introduction to Introduction to Benefits
6 SLO- Introduction to Introduction to Menu Introduction to types
Central Production of Central Production
2 Portion Control Planning of Menu
Unit Unit

Lab-04
Demonstration
Lab-08 Menu-IV
SLO- on Basic Indian Lab-12Menu – IX Lab- 16 Menu –
ANDHRA PRADESH
1 Gravies BENGALI CUISINE XIII
CUISINE
SLO- Shahi gravy- Luchi PARSI CUISINE Lab-20
Steamed rice
S- 2 White gravy Cauliflower Pulao Dhansak Indian cooking
Bendakkaipulusu
1 SLO- Kadai Gravy- MacherJhol Kavab demonstration with
Tomato Pappu
7 3 Brown Gravy PannchPhoranChorCh Patranimacchi contemporary
Kodivepudu
SLO- Hara Gravy- ori Lagan Nu Custard plating’s
Gongorapacadi
4 Green gravy Sandesh Brown Rice
Gummadikkaihalwa
Curry gravy-
Yellow Gravy
Makhani Gravy-
Butter gravy
Duratio
18 18 18 18 18
n (hour)
Introduction to Introduction to Off Introduction to
SLO- Introduction to Introduction to
Off Premises Premises Catering – Quantity Purchase
1 Quantity Purchase Quantity Storage
Catering Volume Feeding Benefits
2.TANDOOR
History of
Tandoor
Types of
POPULAR
tandoor
VEGETABLE
Marination and
S- PREPARATION STORAGE
importance of
1 Aviyal- kerala, Dry Storage
tandoor
8 SLO- Authentic Introduction to Dum aloo-Kashmir, Cold Storage
Introduction to Indian
Indian Culinary Bainganbharat- Refrigerated
2 tandoori dishes Staple Diet
Terms Punjab, Storage
Seenaivaruval- Tamil Frozen Storage
2.KEBAB
nadu, Mirchikasalan-
Origin and
Hyderbadi
history of kebab
Kebab platters
Types of kebab
Authentic kebab

1. Parvinder.s. Bali Food production operation, 4. Professional cookery , Wayne Gisslen, sixth edition,
Learnin first and second edition -2014-2016 2007
g 2. Parvinder.s. Bali, Theory of cookery , first 5. Back to basics – Chef Soundrarajan
Resourc edition -2015
es 3. Theory of cookery , Krishna arora , first
edition -2008
Learning Assessment
Continuous Learning Assessment (50% weightage) Final
Examination
Bloom’s CLA – 1 CLA – 4
CLA – 2 (15%) CLA – 3 (15%) (50%
Level of (10%) (10%)#
weightage)
Thinking
Theor Practic Practic Practic Practi Theor
Theory Theory Theory Practice
y e e e ce Attenda y
Level Remember nce (5
25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
1 Understand %)
Level Apply
25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
2 Analyze
Level Evaluate
20% 10% 20% 10% 20% 10% 20% 10% 20% 10%
3 Create
Total 100 % 100 % 100 % 100 % 100 %
# CLA – 4 can be from any combination of these: Assignments, Seminars, Short Talks, Mini-Projects, Case-Studies,
Self-Study, moocs, Certifications, Conf. Paper etc.,

Course Designers
Experts from Higher Technical
Experts from Industry Internal Experts
Institutions
1. Chef. Parvinder. S.Bali 1. Chef.SenthilKumar,IHMTharamani 1. Ramraj R SRMIST
2. Gopinath GP SRM
2. Chef .Jugesharora 2. Chef .Rishi Franklin MKU .Madurai
IST
 SEMESTER –V

Cours Cours Course L T P C

UHM2150 CULINARY ARTS AND
e e Categor C Professional Core
1J GARDEMANGER 2 0 4 4
Code Name y

Co-
Pre-
requisit Progressive
requisite Nil Nil Nil
e Courses
Courses
Courses
Course
Data
Offering
Hotel Management Book/Codes/standar Nil
Departme
ds
nt

Course
Learning Learnin
The purpose of learning this course is to: Program Learning Outcomes (PLO)
Rationale g
(CLR):
To introduce Gardemanger department, its functions
CLR- 1 1 1 1 1
and larder control, introduction to International 1 2 3 1 2 3 4 5 6 7 8 9 15
1: 0 1 2 3 4
cuisine
CLR- To gain knowledge in cold cuts, types and

Fundame
Expected
Expected

Life Long
Interpers
Commun

Professio
ICT Skills
Link with
Procedur

Ability to
Presenta

Entrepre
Applicati

Analyze,
Level of

Skills in
2 : preparation, impart knowledge on classic menu
CLR- To facilitate knowledge in cold buffet , To develop
3 : skill on plating techniques

I
 To evoke in depth knowledge in food plating, mirror
CLR-
and platter presentation, knowledge on Bakery and
4:
confectionary
To impart knowledge on appetizer , garnish and wine
CLR-
used in food, To facilitate knowledge on Basic bread
5:
rolls
To gain knowledge on food journalism and molecular
CLR-
gastronomy, to facilitate knowledge on Basic bread
6: Th Pr At nt on R al S Ut ti In In ic on ne na Le
rolls
in ofi ta al of el K pe ili on te ve at al ur l ar
ki ci in K C at no ci ze sk rp sti io sk ial B ni
Course n en m no on ed wl ali K ill re ga n ill sk eh ng
Learning At the end of this course, learners will be g cy en wl ce Di ed za no s t tiv Pr s ill av
Outcomes able to: (B ( t ed pt sc ge ti wl D e ob s io
(CLO): lo % ( ge s ipl on ed at Sk le r
o ) % in ge a ill m
Able to understand about Gardemanger department
CLO- 7
its functions and different sections, 3 80 H H M H H M H H H H M M M H H
1: 0
Able to gain knowledge on international cuisine
Able to understand the knowledge on cold cuts, Able
CLO- 7
to understand international cooking style & 3 85 H H H H H M M M H H M M M H H
2: 5
techniques
CLO- Able to understand on cold buffet and its functions, 7 M
3 75 H H M H H H M H H H M M H H
3 : cold buffet presentations 0
CLO- Able to summarize on plating techniques followed in 8 M
3 85 H H H M M L M M H M M M H H
4 : Hotel Industry, art of plating techniques 0
CLO- 7 M
Able to know on different Hot and cold appetizer 3 85 H M M M M M M L H H L M H H
5: 5
CLO- Able to gain out sight on Molecular gastronomy and 7
3 80 H H M L L L M M H H L M M H H
6 : Food journalism 0
 Duration
18 18 18 18 18
(hour)
Types, Uses and
LARDER:
Differences of Types, Uses and Ideal uses of wine in Introduction to Food
SLO-1 INTRODUCTION
Galantine and Differences cooking photography
TO LARDER
Balotine
S-1 Layout of a
B. PATES & H. EDIBLE & NON-
typical larder Techniques and
TERRINES EDIBLE DISPLAYS - Types of food wine
SLO-2 with equipment methods of food
Definition, Definition, used in cooking
and various photography
Preparation Preparation
sections -
Equipment
found in the
Types, Uses and
larder - Larder Types, Uses and Ideal uses of Herbs Introduction to Food
SLO-1 Differences of Pate
control- Differences in cooking journalism
and Terrine
Functions of
S-2
larder
C. MOUSSE & Types and
Duties & APPETIZERS, types
MOUSSELINE - classification of
SLO-2 Responsibilities preparation and Food digitalization
Definition, Herbs used in
of larder chef examples
Preparation cooking
Lab :1
Introduction to Lab13: MENU 04
International Lab 5: Kitchen Veloute Dame Lab 17: Menu 2
Lab9: Fusion cuisne-
cuisine, layout, different Blanche Lavash
SLO-1 Introduction,
equipments methods in food Cote De Porc Chocolate Cream
S-3 - SLO-2 techniques in fusion
used in storing, Charcuterie Puffs
6 SLO-3 cuisine, sample
international temperatures in Pommes De Terre A Foccacia
SLO-4 foods in fuision
cuisines, storing, HACCP La Crème Crème Brûlée
cuisine,
ingredients in guidelines in storing Carottes Glace Au
international Gingembre
cuisine
 Types, Uses and Introduction to
CHARCUTIERIE- Uses and Introduction to Food
SLO-1 Differences Mousse Molecular
Introduction differences plating
and Mousseline Gastronomy
A. SAUSAGES-
S-7 History and Theory
Sausage - D. CHAUD FROID – Garnish types
Components of food of
SLO-2 Casings & Definition, preparation and
plating Molecular
Fillings – Types Preparation examples
Gastronomy
& Varieties
Lab 2 : Food
safety in Lab 6: French Lab18: Menu 3
cooking, Cuisine- Lab10: MENU 01 Handrolls
Temperature Introduction, Consommé Carmen Lab14: MENU 05 Souffle Milanaise
SLO-1
for different regional cuisine in Poulet Sauté Cabbage Chowder Vienna Rolls
S-8- SLO-2
cooking French cuisine, Chasseur Poulet A La Rex Mousse Au
11 SLO-3
methods, Cold staple foods in Pommes Loretta Pommes Marguises Chocolate
SLO-4
meat storing French cuisine, Haricots Verts Ratatouille
methods & staple ingredients in
preservation French cuisine,
techniques
B. FORCE
Techniques of
MEATS – Types, Uses and Modern plating
SLO-1 Types and uses molecular
Preparation & differences techniques
gastronomy
Uses
S-12 C. BRINES,
CURES & E. ASPIC & GELEE – SANDWICHES - Parts
Introduction to Introduction to
SLO-2 MARINADES – Definition, of Sandwiches -
Platter presentation International cuisine
Types, Preparation Types of Bread
Preparation,
S-13- SLO-1 Lab: 3 Lab7: Italian Lab11: MENU 02 Lab15: Menu 06 Lab19: Menu 4
15 SLO-2 Identification of Cuisine- Bisque d’écrevisse Quiche Lorraine Brown Bread
SLO-3 International Introduction, Escalope De Veau Roast Lamb Apple Pie
SLO-4 food regions in italian viennoise Mint sauce Whole Wheat Bread
 commodities,
Identification of
kitchen cuisine, fresh pasta
Charlotte Royal
equipments, preparation, staple
Pommes Batailles
handling ingredients in Italian Pommes Parisienne
Epinards au Gratin
techniques of cuisine, cooking
international methods,
cuisine
equipments
Uses & Types of filling –
Regions and
Differences of Types & Uses and classification- Components of
SLO-1 different menus of
Brines cures Differences Spreads and platter presentation
international cuisine
and marinades Garnishes
S-16 D. HAM, BACON Types of
F. QUENELLES &
& GAMMON – Sandwiches -
TRUFFLE - Modern platter Introduction to
SLO-2 Cuts & Making of
Definition, techniques Oriental cuisine
Differences Sandwiches and
Preparation
between these storing sandwich
Regions,
COLD BUFFET Difference between equipments and
Types & Uses and Introduction to Food
SLO-1 & COLD CUTS open and closed menus of different
Differences styling
INTRODUCTION sandwich oriental cuisine
S-17
A. GALANTINES G. PARFAITS &
Introduction to Wine
& BALOTINE – ROULADES - Modern Food styling Plating and style of
SLO-2 and herbs in
Definition, Definition, plates, and utensils oriental cooking
cooking
Preparation, Preparation
S-18 SLO-1 Lab 4: Handling Lab8: Mexican Lab12: MENU 03 Bakery menu Lab20: Menu 5
. SLO-2 meats, Cuisine- Crème Du Barry Practical Ciabata
SLO-3 fabrication of Introduction, staple Darne De Saumon Lab16: Menu1 Savarin des fruits
SLO-4 meats, foods and staple Grille BREAD MAKING Herb & Potato Loaf
introduction to ingredients, regional Sauce paloise Demonstration & Doughnuts
 Preparation of
Simple and enriched
steaks,types of Pommes Fondant
foods in Mexican bread recipes,
steaks, Petits Pois A La
cuisine Simple cakes
Flamande

1. Parvinder.s. Bali- International cuisine and 4. Professional cookery , Wayne Gisslen, sixth
Food production management edition, 2007
Learning
2. The Art of Gardemanger-Sonnenschmidt & 5. Cold kitchen-R.K.Arora
Resource
Nicolas
s
3. The Larder Chef-M.J. Leto & W.K.H.Bode –
Fourth edition

# CLA – 4 can be from any combination of these: Assignments, Seminars, Short Talks, Mini-Projects, Case-Studies,
Self-Study, moocs, Certifications, Conf. Paper etc.,

Learning Assessment
Continuous Learning Assessment (50% weightage) Final Examination
Bloom’s
CLA – 1 (10%) CLA – 2 (15%) CLA – 3 (15%) CLA – 4 (10% (50% weightage)
Level of
Theor
Thinking Practice Theory Practice Theory Practice Theory Practice Theory Practice
y
Remember
Level 1 Understan 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
d
Apply
Level 2 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
Analyze
Evaluate
Level 3 20% 10% 20% 10% 20% 10% 20% 10% 20% 10%
Create
Total 100 % 100 % 100 % 100 % 100 %
Course Designers
Experts from Higher Technical
Experts from Industry Internal Experts
Institutions
1. Chef Senthil Kumar, IHM Taramani 1. Ganeshmoorthy
1. Chef. Parvinder. S.Bali
SRMIST
2. Chef Horase, MKU Madurai 2. Gopinath GP
2. Chef.Jugesh arora
SRMIST

SEMESTER - VI

Cour Course L T P C
UHM2160 Course
se GLOBAL GASTRONOMY Catego C Professional Core
1J Name 2 0 4 4
Code ry

Co-
Pre-
requisit Progressive
requisite Nil Nil Nil
e Courses
Courses
Courses
Course
Data
Offering
Hotel Management Book/Codes/stand Nil
Departme
ards
nt

Course
Learning The purpose of learning this course
Learning Program Learning Outcomes (PLO)
Rationale is to:
(CLR):

CLR- To make the students aware of various cuisines 1 2 3 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

1 : of different countries.
 To make students understand of various
CLR-
2: confectionery products.

CLR- To make the students understand about various

Link with Related Disciplines

Ability to Utilize Knowledge

3 : types of breads and chocolates.

Expected Attainment (%)

Level of Thinking (Bloom)
Expected Proficiency (%)
To make the students understand of production

Fundamental Knowledge
Application of Concepts

Professional Behaviour
CLR- management, products and research

Procedural Knowledge
Skills in Specialization

Problem Solving Skills

Communication Skills

Entrepreneurial Skills
4: development.

Interpersonal skills

Life Long Learning

Presentation Skills
Analytical Skills
To make the students aware of Standard Recipe
CLR-
5 : and Nouvelle Cuisine.

ICT Skills
Course Learning
At the end of this course, learners
Outcomes
will be able to:
(CLO):
CLO The students will able to understand the
3 80 70 H H H H H H H M M H H H M H H
-1 : different International Cuisines.
CLO The students will know about Frozen Desserts,
3 85 75 H H H H H H H M M H H H M H H
-2 : Icings & Toppings and Meringues.
The students will know about Bread making,
CLO Manufacturing and processing of chocolates,
3 75 70 H H H H H H H M M H H H M H H
-3 : types and uses of chocolates and application of
chocolates.
The students will know about Kitchen
organization, Production planning and
CLO scheduling, Production Quality and Quantity
3 85 80 H H H H H H H M M H H H M H H
-4 : control, Yield Management, Forecasting and
Budgeting, Developing new recipes and Food
Trails.
CLO The students will be aware of Standard Recipes 3 85 75 H H H H H H H M M H H H M H H
 – Importance, Key
Components, Characteristics features.
Developing new recipes and Procedure to be
-5 : followed Standardizes Recipes. To make the
students aware of Nouvelle Cuisine – Father and
Founder, Popularity, Equipments and
Effectiveness.
 Duration
18 18 18 18 18
(hour)
Geographical Geographical
location and location and Manufacturing of
Manufacturing of
SLO-1 Historical Historical Ice Cream. Food Trails.
Background of Background of Chocolates.
S-1 Great Britain. Oriental Mexican.
Staple Foods Staple Foods Introduction to Types of Organoleptic&Sensor
SLO-2 Speciality Dishes & Speciality Dishes &
Equipments used. Equipments used. Meringues. Chocolates. y Evaluation
Geographical
location and Introduction to Icings Types of Standard Recipe
SLO-1 Historical Uses of Chocolates.
Background of & Toppings. Meringues. Definition.
Italy.
S-2 Tempering of
Staple Foods Factors affecting
Types and Uses of Chocolate, Cocoa Importance of
SLO-2 Speciality Dishes & stability of
Equipments used. Icings & Toppings. Butter and Recipe Definition.
Meringues.
Ganache.
Lab 1: Menu 1 Lab 10: Menu 10
Lab 4: Menu 4
Chinese Cuisine Lab7: Menu 7 Charcuterie
Mexican Cuisine
Sweet corn Spain Cuisine Products Lab 13: Menu 2
Chicken Enchilada
SLO-1 vegetable Soup Gazpacho Galantines Danish Pastry
Vegetable
S-3 SLO-2 Spring roll Paella Pate Cold Cheese Cake
Quesadillas
- 6 SLO-3 Chicken in Hot Patatas Bravas Terrines Soup Rolls
Lamb Burritos
SLO-4 Garlic sauce Empanadas Mousselines Chocolate Truffle
Beef Tacos
Hakka Noodles Tortilla Española New Plating cake
Szechwan fried Chicken Fajitas
Albondigas Techniques
rice Potato Na
S-7 SLO-1 Geographical Differentiation Making of Kitchen Key Components of
location and
Historical between Icings & Meringues. Organization Standard Recipes.
Background of Toppings.
Span &Portugal.
 Staple Foods Characteristics
Speciality Dishes & Uses of Allocation of work
SLO-2 Recipes for Icings. Features of Standard
Equipments used. Meringues. and Job Description.
Recipes.
Lab 2: Menu 2
Italian Cuisine Lab 5: Menu 5 Lab 8: Menu 8
Minestrone soup Korean Cuisine Greek Cuisine Lab 11: Menu 1 Lab 14: Menu 4
SLO-1 Ravioli Arrabbiata Spinach Pan cakes Dolmadakia Bakery Practical Ginger Bread
S-8- SLO-2 Penne alfredo Kimchi Salad Choriatiki Grissini Blancmange
11 SLO-3 funghi Chicken & Rice Moussaka A La Tiramisu Cinnamon & Raisin
SLO-4 Pollo Alla Poridge Greque Bread Sticks Rolls
Cacciatore Bibimbab Tzaziki Apple Strudel Souffle Chaud Vanille
Melanzane
Parmigiane
Geographical Production
location and Introduction to
Historical Introduction to Management, Developing Standard
SLO-1 Bread & Types of
Background of Frozen Desserts. Production Planning Recipes.
S- Scandinavia. Bread.
& Scheduling
12
Staple Foods & Roll of each Production Quality
Types of Frozen Nouvelle Cuisine
SLO-2 Speciality Dishes & Ingredient in and Quantity
Equipments used. Desserts. Bread Making. Control.
Definition.
Lab 6: Menu 6
Lab 3: Menu 3 Lab 15: Menu 5
Thai Cuisine
Arabic Cuisine Lab9: Menu 9 Fruit Bread
Chicken Satay with Lab 12:
Hummus Japanese Cuisine Plum Pudding
SLO-1 Peanut Sauce Croissants
S- Fattush Sushi- sashmi Demonstration of
SLO-2 Tom Yum Soup Black Forest Cake
13- Falafel Ramen Meringues
SLO-3 Chicken Massaman Pizza base
15 Kushari with Tempura Icings & Toppings
SLO-4 curry with steamed Honey Praline
dakoos Sukiyaki Demonstration of
rice Parfait
Dejaj Meshwi Teppanyaki Wedding Cake -
Um ali Mussaman vegetable
Ornamental cakes
curry
 Geographical
location and Classification of Forecasting and Father and Founders
SLO-1 Historical Bread Faults.
S- Background of Desserts. Budgeting. of Nouvelle Cuisine.
16 Germany.
Staple Foods Introduction to Ice Popularity of
SLO-2 Speciality Dishes & Bread Improvers. Yield Management
Equipments used. Creams. Nouvelle Cuisine
Geographical
location and Method & Effect of Regional
Historical History of Developing New
S- SLO-1 Background of Preparation of Ice
Chocolates. Recipes.
Influences on
17- Middle East & Creams. Nouvelle Cuisine.
18 Arabic.
Staple Foods Additives and Source of Testing New Equipment’s used for
SLO-2 Speciality Dishes &
Equipments used. Preservatives. Chocolates. Equipment’s. Nouvelle Cuisine.

1. .Arora & K.N.Gupta – Theory of cookery 5. Practical cookery-kinton and Cserani-Hodder &
2. Philip Thangam – Modern cookery for teaching Strouchton Educational
Learning &The Trade (Orient Longmans ltd) 6. Professional Baking- Grisslen Wayhe
Resource 3. Gisslenwayne – professional cookery (john 7. Daniel R Steven son-Stanl Thrones ltd
s wiley and sons) 8. Practical Baking- William.J.Swetan
4. Montage – Larousse gasrtronomique
(Himalaya publishing group)
# CLA – 4 can be from any combination of these: Assignments, Seminars, Short Talks, Mini-Projects, Case-Studies,
Self-Study, moocs, Certifications, Conf. Paper etc.,

Course Designers
Experts from Higher
Experts from Industry Internal Experts
Technical Institutions
1. Chef Senthil Kumar,
1. Chef Jugesh Arora 1. Chef Ganesh Moorthy, SRMIST
IHM Taramani
Chef Horase, MKU
1. Chef. Parvinder. S.Bali 1. Chef. Nithyanandan, SRMIST
Madurai
Learning Assessment
Continuous Learning Assessment (50% weightage) Final Examination
Bloom’s
CLA – 1 (10%) CLA – 2 (15%) CLA – 3 (15%) CLA – 4 (10% (50% weightage)
Level of
Theor
Thinking Practice Theory Practice Theory Practice Theory Practice Theory Practice
y
Remember
Level 1 Understan 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
d
Apply
Level 2 25% 10% 25% 10% 25% 10% 25% 10% 25% 10%
Analyze
Evaluate
Level 3 20% 10% 20% 10% 20% 10% 20% 10% 20% 10%
Create
Total 100 % 100 % 100 % 100 % 100 %
Course Designers
Experts from Higher Technical
Experts from Industry Internal Experts
Institutions
1. Chef Senthil Kumar, IHM Taramani 1. Ganeshmoorthy
1. Chef. Parvinder. S.Bali
SRMIST
2. Chef Horase, MKU Madurai 2. Chef.
2. Chef.Jugesh arora
Nithyanandan, SRMIST