Food Science & Bakery Lesson Plan

8/18/2019 Food Science & Bakery Lesson Plan

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Institute of Hotel Management- Bangalore

Lesson Plan

Name of the teacher : K.Senthilkumar

Subject : Food Science.

Class : 1st Year

Medium of instruction: English

Method of teacher : Micro Teaching (Assignment for the students)

AV aids used : PPT, Videos, Photos



S.

N

o.

Subject Details Methods Teach

ing

Aids

Assessments Time Learning Outcomes

1. Food Science

Basic Aspect

Developing student

with general

understanding on Food

Science

Set Induction:

Ask students to share their

knowledge about Food

Science.

Lecture:

Definition and scope of

food science and

It’s inter -relationship

with food chemistry, food

microbiology and food

processing.

PPTs,

Lecture

,

Semina

rs

Oral Q&A

CIA Test

2 Hr Students are able to:

Define Food

Science

Food chemistry,

food

microbiology and

food processing

2. Carbohydrates Developing student

with general

understanding on

carbohydrates and its

effect on cooking

Set Induction:


knowledge about

carbohydrates and its effect

PPTs,

Videos,

Lecture

,

Semina

Oral Q&A

CIA Test

4 Hrs Students are able to:

Know about

CHO.

Gelatinisation and

Retrogradation



on cooking

Lecture:

A.

IntroductionB.

Effect of cooking

(gelatinisation and

retrogradation)

C.

Factors affecting

texture of

carbohydrates

(Stiffness of CHO gel

& dextrinization

D. Uses of carbohydrates

in food preparations

rs,

3. FAT & OILS Developing student

with general

understanding on Fats

and Oils

Set Induction:


knowledge about Fats & Oils.

Lecture:

A.

Classification (based on the

origin and degree ofsaturation)

B.

Autoxidation (factors and

PPTs,

Videos,

Lecture

,

Semina

rs,

Oral Q&A

CIA Test

Competitions


Know about

Classification of

Fat.

Oxidation

Effect of heating

on fats & oils



prevention measures)

C. Flavour reversion

D. Refining, Hydrogenation &

winterisation

E. Effect of heating on fats &

oils with respect tosmoke point

F.

Commercial uses of fats

4. PROTEINS Developing student

with general

understanding on

Protiens

Set Induction:


knowledge about Protiens

Lecture:

A. Basic structure and properties

B.

Type of proteins based

on their origin

(plant/animal)

C.

Effect of heat on

proteins

(Denaturation,

coagulation)

D.

Functional properties

of proteins (Gelation,

Emulsification,

Foamability,

Viscosity)

PPTs,

Videos,

Lecture

,

Semina

rs,

Oral Q&A

CIA Test


Know about

Protien

Denaturaletion

Gelatination



E. Commercial uses of

proteins in different

food preparations (like

Egg gels, Gelatin gels,

Cakes, Confectionary

items, Meringues,

Souffles, Custards,

Soups, Curries etc.)

5. FOOD

PROCESSING

Developing student

with general

understanding on Food

Processing

Set Induction:


knowledge about Food

Processing.

Lecture:

A.

Definition

B.

Objectives

C.

Types of treatmentD. Effect of factors like

heat, acid, alkali on

food constituents

PPTs,

Videos,

Lecture

,

Semina

rs,

Oral Q&A

CIA Test


Know about

Food Processing.



6. EVALUATION

OF FOOD

Developing student

with generalunderstanding on

Evaluation of food

Set Induction:


knowledge about evaluation

of food.

Lecture:

A.

Objectives

B. Sensory assessmentof food quality

C.

Methods

D.

Introduction to

proximate analysis of

Food constituents

Rheological aspects of

food

PPTs,

Lecture,

Semina

rs,

assign

ments

Oral Q&A

CIA Test


Know about

Evaluation of

food.

7. EMULSIONS Developing student

with general

understanding on

Emulsions

Set Induction:


knowledge about

Emulsions

PPTs,

Videos,

Lecture

,

Semina

Oral Q&A

CIA Test


Know about

Emulsification



Lecture:

A.

Theory of

emulsification

B. Types of emulsions

C.

Emulsifying agents

D. Role of emulsifying

agents in food emulsions

rs,

Practic

al

Demos.

8. COLLOIDS Developing student

with general

understanding on

Colloids

Set Induction:


knowledge about Colloids

Lecture:

Definition

Application of colloid

systems in food

preparation

PPTs,

Videos,

Lecture

,

Semina

rs,

Oral Q&A

CIA Test


Know about Colloids

9. FLAVOUR Developing student

with general

understanding on

Set Induction:


knowledge about Flavours

PPTs,

Videos,

Lecture

Oral Q&A

CIA Test


Know about Flavours.



Flavours Lecture:

Definition

Description of food

flavours (tea, coffee,

wine, meat, fish spices

,

Semina

rs,

10. BROWNING Developing student

with general

understanding on

Browning

Set Induction:


knowledge about Browning

Lecture:

Types (enzymatic and

non-enzymatic)

Role in food

preparation

Prevention of

undesirable browning

PPTs,

Videos,

Lecture

,

Semina

rs,

Oral Q&A

CIA Test


Know about Browning.



Institute of Hotel Management- Bangalore

Lesson Plan

Name of the teacher : K.Senthilkumar

Subject : Bakery.

Class : 1st Year

Medium of instruction: English

Method of teacher : Micro Teaching (Assignment for the students)

AV aids used : Practical Demos, Videos, Photos



S.

N

o.

Subject Details Methods Teach

ing

Aids

Assessments Time Learning Outcomes

1. • Short Crust

Pastry

Developing student

with the preparation of

Short crust pastry

Set Induction:


knowledge about Short crust

pastry.

Practical:

Jam tarts,

Turnovers

Practic

al

Demo

Videos

Oral Q&A

CIA Practical

Test

6 Hr Students are able to

Prepare:

Short Crust Pastry

2. Laminated

Pastry

Developing student


Laminated pastry

Set Induction:


knowledge about Laminated

pastry.

Practical:

Palmiers,

Khara Biscuits,

Practic

al

Demo

Videos

Oral Q&A

CIA Practical

Test

7 Hrs Students are able to

Prepare:

Laminated Pastry



Danish

Pastry,

Cream Horns

3. Choux Paste Developing studentwith the preparation of

Choux Paste

Set Induction:


knowledge about Choux

Paste.

Practical:

Eclairs,

Profiteroles

Practical

Demo

Videos

Oral Q&A

CIA Practical

Test

7 Hrs Students are able toPrepare:

Choux Paste

4. COLD SWEET Developing student


Cold Sweet

Set Induction:


knowledge about Cold Sweet.

Practical:

Honeycomb mould

• Butterscotch sponge

• Coffee mousse

Practic

al

Demo

Videos

Oral Q&A

CIA Practical

Test


Prepare:

Cold Sweets



• Lemon sponge

• Trifle

• Blancmange

• Chocolate mousse

• Lemon soufflé

5. HOT SWEET Developing student


Hot Sweet

Set Induction:


knowledge about Hot Sweet.

Practical:

• Bread & butter pudding

• Caramel custard

• Albert pudding

• Christmas pudding

Practic

al

Demo

Videos

Oral Q&A

CIA Practical

Test


Prepare:

Hot Sweet.

6. INDIAN

SWEETS

Developing student


Set Induction:


Practic

al

Oral Q&A

CIA Practical


Prepare: Indian Sweet.



Indian Sweet knowledge about Indian

Sweet.

Practical:

chicoti,

gajjar

halwa,

kheer

Demo

Videos

Test

Documents

Food Science & Bakery Lesson Plan