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Syllabus of University of Pune BHMCT Semester VII-SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT-I
Posted Date: 23 Sep 2008 Resource Type: Articles/Knowledge Sharing Category: Syllabus
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Posted By: S.Yamininagarajan Member Level: Diamond
Rating:  Points: 2
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Subject - SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT
- I
Semester - Seventh
Subject Code - 701-A
Teaching and Examination Scheme
Revision of Sem I to V 08 10
XXXIII Chapter 1Charcutiere 10 20
1.1 Definition & terms
1.2 Production, classification, processing of
1.2.1 Sausages
1.2.1 Forcemeats
1.2.1 Marinades, cures, brines
1.3 Knowledge of cold meat platter
1.4 Types & uses of chaud froid
1.5 Preparing aspic & gelee
1.6 Ham Bacon & Gammon
1.6.1 Difference
1.6.2 Processing
1.6.3 Uses
XXXIV Chapter 2 Appetizers (Hot & Cold) 06 08
2.1 Classification with examples
2.2 Classical appetizers
2.3 Precautions for preparing, presenting and storing from
food spoilage view
XXXV Chapter 3 Pates & Galantines 05 05
3.1 Types & making of pate
3.2 Commercial pate & pate maison
3.3 Truffle sources, cultivation uses & types of truffe
3.4 Types & making of galantine
3.5 Ballotines
89
Chapter 4 Mousse & Mousseline 05 05
4.1 Types of mousse (savoury)
4.2 Preparation of mousse & moussleine
4.3 Difference between mousse & mousseline
Chapter 5 Food Additives 06 10
5.1 Preservatives
5.1.1 Class I and Class II Preservatives their names &
examples
5.2 Colouring agents – natural & synthetic, their names &
common usage
5.3 Flavouring agents
5.4 Essences – Natural & synthetic their names & common
usage
5.5 Sweetening agents – Natural & synthetic – example and
usage
5.6 Humectant – types , examples, usage
5.7 Bleaching agents – composition, examples, usage
5.8 Thickeners – classification, characteristics, example & usage
5.9 Anticaking agents- definition and usage
5.10 Sequestrant- definition and usage
5.11 Nutrient supplements – definition, usage and examples.
Chapter 6 Specialised Kitchen Equipment 04 06
7.1 Classification.
7.2 Modern Development in equipment manufacture.
7.3 Selection care and maintenance, such as Buffalo
Chopper, Bone saw, bread slicing machine, gravity
slicer, combi oven, microwave oven, rotary oven,
dough sheeter. etc.
Chapter 7 Kitchen Layout & Design 04 06
7.4 Information required.
7.5 Areas of the kitchen with recommended dimension.
7.6 Factors that affect kitchen design.
7.7 Principles of kitchen layout & design.
7.8 Placement of equipment.
7.9 Flow of work.
7.10 Layouts of kitchens, bakery & confectionery in
various organizations
7.11 Layout of receiving & storage area.
7.12 Layout of service & wash up.
Total 48 70
Note: Glossary of Terms
Students should be familiar with the glossary of terms pertaining to above mentioned
topics.
Practicals ( 24 Menus )
International menus – Minimum of 4 international cuisines to be covered, such as – Oriental,
Italian, Mexican, Middle eastern, Continental.
Desirable – Students should learn making of pates galantine, terrine, classical salads, savouries,
Students should learn making of pates galantine and terrrine , classical salads, savouries, Sugar
Craft, Chocolate Confectionary and Advanced Indian Sweet – meats.
Practical Examination
Practical Examination should be based on any 5 - Course International Menu.
Reference Books:
1.) Professional charcuterie – By John Kinsella and David T, Harvey
2.) The Professional Garde Manager – By David Paul Larousse
3.) The Art of Garde Manager – By Frederic H. Sonneschmidt, John F. Nicolas.
4.) Professional Baking – Wayne Gisslen
5.) The Professional Chefs Knife Kit – (Culinary Institute of America)
6.) The Professional Chef – (Culinary Institute of America)
7.) The Art of Sugar Craft – Sugar paste – By Brenda Purton
8.) The Art of Sugar Craft – Royal Icing – By Brenda Purton
9.) The Art of Sugar Craft – Piping – By Brenda Purton
10.) The Professional Chefs’ – Guide to Kitchen Management – By John Fuller, John Knight,
Charles A. Salter
11.) Kitchen Planning & Management – By John Fuller & David Kirk
For more details, visit http://www.unipune.ernet.in/stud_info/Syllabi/Syllabus_2008.html
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