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Food Production I

Unit-1 : INTRODUCTION TO COOKERY

Hygiene - Personal, Food, Environment, 

Uniforms & protective clothing,

Safety procedure in handling kitchen equipment

Attitude & Personnel Ethics, 

Food Production - Industry,

 Traditional Cookery & 

Origin of modern cookery,

Indian Culinary History

Ayurveda & Vegetarianism 


Unit-2: ORGANIZATION STRUCTURE OF MODERN KITCHENS AND AIMS & OBJECTS OF COOKING FOOD

Classical Brigade & Modern Staffing,

 Duties and responsibilities of various chefs in Catering Establishments, 

Professional ethics and etiquettes in workplace, 

Aims of cooking (Including senses through food)

Outcomes of cooking process,

 Techniques used in cooking, 

Basic principles of Safety Precautions, 

Waste Segregation, 

ROLE OF INGREDIENTS: Fats & Oils (Shortenings), Raising Agents, 

Flour - All purpose, Whole wheat, Multigrain, Millets, Gluten free, 

Sugar - Importance, Types, Cooking stages, 

Water - pH, Application in cooking, as commodity 


Unit-3: BASIC COOKING PRINCIPLES: HEAT TRANSFER AND COOKING METHODS

Moist Heat, Dry Heat, Dry Heat using Fat, Microwave; STOCKS: Definition and Types, Components of stock, Method, Storage and Usage; 

THICKENINGS & SAUCES: Definition, Thickening Agents, Basic Sauces and Derivatives, Proprietary and Contemporary sauces, Deglazing 


Unit-4: SOUPS & SALADS

Definitions, Classification with examples, International Soups, 

Components of Salads, 

PLANT BASED CULINARY ARTS, Importance, Vegetables & Fruits - Identification & Classification, Effect of Heat, Storage, 

UNDERSTANDING EGG AND FISH: Classification & Selection, Usage, Precaution, Cuts of Fish 


Unit-5: BASIC PRINCIPLES OF BREAD & CAKE MAKING

Ingredients used in bread making and their roles, Beneficial role of microbes- probiotics, 

Steps in bread making, 

Methods of bread making, 

Bread faults, 

CAKES: Ingredients used in cake making, Methods of cake making, Cake faults

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