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DIPLOMA
FOOD PRODUCTION
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Importance of kitchen in hotels & catering establishments
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Aims & objectives of cooking
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Classification of raw materials
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Preparation of ingredients
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Methods of mixing foods
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Effects of heat on various food
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Weighing, measuring, and textures of food & culinary items
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Methods of cooking with special application of meat, fish, vegetables, pulses, cheese, eggs, etc.
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Conventional & non conventional methods of cooking
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Solar cooking & microwave cooking
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Accompaniments, garnishes, & reshuffle
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Balancing & standardization of recipes
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Maintaining recipe files
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Menu planning
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Portion control
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Quality control
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Purchase specifications
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Indenting & costing
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Recipes & quantities required to produce 10 litres of stock
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