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[QUOTE=ijt.Ranjani;315550][B][U]University [/U][/B]: Bangalore University
[U][B]Degree :[/B][/U] B.HM
[B][U]Stream [/U][/B]: Hotel Management
[B][U]Document Type [/U][/B]: Syllabus
[B][U]Applicable For [/U][/B]: UG

[B][U]Website [/U][/B]: [URL]http://bangaloreuniversity.ac.in[/URL]
[B][U]Download Syllabus [/U][/B]: [URL]http://www.indianjobtalks.com/uploads/75905-BHM.pdf[/URL]

[B][U]B.HM Syllabus For UG [/U][/B]:
[B][U]Theory [/U][/B]:
[B][U]Module 1 Professional Standard and Ethics for Food Handlers [/U][/B]:
1.1 Personal hygiene 
1.2 General kitchen hygiene and sanitation 
1.3 HACCP (Hazard Analysis and Critical Control Points) 
1.4 Ethics in the kitchen

[B][U]Module 2 Food Commodities [/U][/B]:
2.1 Classification of Ingredients 
2.2 Characteristics of Ingredients  
2.3 Uses of Ingredients 
2.4 Food and its relation to health  
2.5 Definition of Basal Metabolism                                                         
2.6 Major nutrients – functions, sources and deficiency of Carbohydrates, Proteins, Fat, Vitamins, Minerals, Water and Fibre

[B][U]Module 3 Cooking Fuels and Kitchen Equipment [/U][/B]:
3.1 Types of cooking fuels  
3.2 Uses of cooking fuels  
3.3 Safety precautions 
3.4 Classification of Kitchen Equipment                           
3.5 Uses of Kitchen Equipment 3.6 Care and maintenance

[B][U]Module 4 Processing of Commodities [/U][/B]:
4.1 Cleaning and pre-preparation of food commodities 
4.2 Quality points  & cuts of fruit ,vegetables, fish, lamb, beef, pork, poultry and game

[B][U]Module 5 Methods of Cooking [/U][/B]:
5.1 Classification, principles, equipment required, commodities that can be used, menu examples for - Boiling, Steaming, Poaching, Blanching Sautéing, Grilling, Roasting, Baking Braising, Broiling, Microwaving, Frying. Stewing and En Papillote.

[B][U]Module 6 Indian Cuisine [/U][/B]:
6.1 Characteristics, ingredients used, , equipment used, cooking methods for regional cuisines – Punjabi, Awadhi, Bengali, Hyderabadi, Chettinad, Coastal India, Karnataka 
6.2 Glossary of Indian Culinary Terms and Popular dishes   
  
[U][B]Food & Beverage Production -I Practical :[/B][/U]
The syllabus in practical contains the following topics which may be distributed in 7weeks of 4 hours each. Rest of the weeks to be utilized for revision of curricula.  
[U][B] Week 1[/B][/U] :  Lay out of the kitchen & Kitchen organization chart, cleaning procedure   of kitchen 
[U][B] Week 2[/B][/U] :Introduction to kitchen equipment, their uses, knife skills, & Cuts of vegetables 
[U][B] Week 3[/B][/U] :   Cuts of meat and fish.  
[U][B] Week 4[/B][/U]  : Methods of cooking with suitable preparation 
[U][B]Week 5[/B][/U] : Preparations of Stocks & Basic Mother Sauces 
[U][B] Week 6[/B][/U] :  Preparations of Soups 
[U][B]Week 7[/B][/U] :  Demonstration of marinades, masalas, pastes and gravies

FOOD & BEVERAGE PRODUCTION –I
[b][u]THEORY 40 HRS [/u][/b]:
[b][u]MODULE 1 [/u][/b]: PROFESSIONAL STANDARDS AND ETHICS FOR FOOD HANDLERS 04 HRS
1.1 Personal hygiene
1.2 General kitchen hygiene and sanitation
1.3 HACCP (Hazard Analysis and Critical Control Points)
1.4 Ethics in the kitchen

[b][u]MODULE 2 [/u][/b]: FOOD COMMODITIES 10 HRS
2.1 Classification of Ingredients
2.2 Characteristics of Ingredients
2.3 Uses of Ingredients
2.4 Food and its relation to health
2.5 Definition of Basal Metabolism
2.6 Major nutrients – functions, sources and deficiency of Carbohydrates, Proteins, Fat,
Vitamins, Minerals, Water and Fibre

[b][u]MODULE 3 [/u][/b]: COOKING FUELS AND KITCHEN EQUIPMENT 08HRS
3.1 Types of cooking fuels
3.2 Uses of cooking fuels
3.3 Safety precautions
3.4 Classification of Kitchen Equipment
3.5 Uses of Kitchen Equipment
3.6 Care and maintenance

[b][u]MODULE 4 [/u][/b]: PROCESSING OF COMMODITIES 06 HRS
4.1 Cleaning and pre-preparation of food commodities
4.2 Quality points & cuts of fruit ,vegetables, fish, lamb, beef, pork, poultry and game

[b][u]MODULE 5 [/u][/b]: METHODS OF COOKING 06 HRS
5.1 Classification, principles, equipment required, commodities that can be used, menu examples for - Boiling, Steaming, Poaching, Blanching Sautéing, Grilling, Roasting, Baking Braising, Broiling, Microwaving, Frying. Stewing and En Papillote.

[b][u]MODULE 6 [/u][/b]: INDIAN CUISINE 06 HRS 
6.1 Characteristics, ingredients used, , equipment used, cooking methods for regional cuisines – Punjabi, Awadhi, Bengali, Hyderabadi, Chettinad, Coastal India, Karnataka
6.2 Glossary of Indian Culinary Terms and Popular dishes[/QUOTE]

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