PUNJABI UNIVERSITY, PATIALA Scheme of Studies and Syllabus

PUNJABI UNIVERSITY, PATIALA

Scheme of Studies and Syllabus for

DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)

Session 2020-2021

1

SEMESTER-I

SEMESTER-II

*Components of Internal assessment

Title of Paper

Marks for Theory Marks For

Practical

Examination

Maximum

Marks External

Assessment

Internal

Assessment*

FOOD PRODUCTION -

COOKERY -II

36 14 50 100

COMMODITIES AND FOOD

COSTING-II

36 14 - 50

NUTRITION 36 14 - 50

ENGLISH COMMUNICATION

SKILLS

36 14 - 50

TOTAL MARKS : 250

Title of Paper

Marks for Theory Marks for

Practical

Examination

Maximum

Marks External

Assessment

Internal

Assessment*

FOOD PRODUCTION -

COOKERY -I

36 14 50 100

LARDER 36 14 50 100

COMMODITIES AND FOOD

COSTING-I

36 14 - 50

HYGIENE –I 36 14 - 50

ENGLISH

COMMUNICATION-I

36 14 - 50

COMPUTER APPLICATIONS

IN FOOD PRODUCTION-I

(NO EXAM)

(TO BE TAUGHT IN PRACTICAL CLASSES)

TOTAL MARKS : 350

S. No.

Component Marks

(i) AVERAGE OF TWO HOUSE TESTS 6

(ii) ASSIGNMENT 5

(iii) ATTENDANCE 3




Session 2020-2021

2

SEMESTER-I

FOOD PRODUCTION- COOKERY-I

Max. Marks: 100 Practical: 50 marks

Theory : 36 marks Internal Assessment: 14 marks

THEORY

Max Marks: 36 Duration of the Paper-3 hours

Pass Marks : 35% Lectures-3 hours per week

Instructions for Paper Setters

The question paper will consist of three sections A, B and C. Sections A and B will have four

questions from the respective sections of the syllabus and each will be of 6 marks. Sections C

will consist of 6 short answer type questions covering the entire syllabus uniformly and will

carry 12 marks in all.

Instructions for Candidates

Candidates are required to attempt FIVE questions in all. Two questions from each section A and

B. The entire section C is COMPULSORY.

SECTION -A

1. Introduction of cookery, Culinary History- Development of the Culinary Art from the

middle ages to modern cookery. modern hotel kitchen, Nouvelle Cuisine, Cuisine, Indian

Regional Cuisine, Popular International Cuisine, French classical menu, Importance of

kitchen in Hotel & Catering establishments:Aims & Objectives of Cooking, classification

of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on

various foods, weighing and measures, texture of food, Culinary terms.

2. Methods of cooking with special application of meat, fish, vegetables, cheese, pulses and

egg. Conventional and non-conventional methods of cooking, solar cooking microwave

cooking, fast food operation, Variety of fish, meat and vegetables. Accompaniment

Garnishes and Rechauffe.

SECTION- B

3. Principal of Menu planning, portion control, brief study of how portions are worked out

Invalid cookery purchasing specifications, quality control, indenting and costing. Type of

Breakfast -English, American, Continental and Indian Breakfast, type of restaurant

service

4. Description and use of the following:

Kitchen stewarding and upkeep of equipment

Staff organization of Kitchen, coordination with the other Department




Session 2020-2021

3

SEMESTER-I

FOOD PRODUCTION- COOKERY-I

PRACTICAL

Max. Marks: 50 marks Lectures-16 hours per week

Duration of the Paper -6 hours Pass marks: 40%

Familiarization of tools/ equipment and their use:- Indian

Rice 08 varieties

Indian Bread 10 varieties

Dal 10 varieties

Vegetables 15 varieties

Chutney 05 varieties

Raita 05varieties

Egg dishes 03 varieties

Fish dishes 05 varieties

Meat dishes 08 varieties

Chicken dishes 08 varieties

Shorba 02 varieties

Tandoor dishes Tandoori chicken, tandoori fish, seek kabab,botikabab

Snacks 10 varieties

Sweets 08 varieties

Chinese:-

Soups 2 Varieties

Noodles & Rice 4 Varieties

Chicken 2 Varieties

Pork 2 Varieties

Meat 2 Varieties

Prawns 2 Varieties

Fish 1 Varieties

Vegetables 3 Varieties




Session 2020-2021

4

SEMESTER-I

LARDER Max. Marks: 100 Practical: 50 marks


THEORY











SECTION- A

1. Larder - organization& Layout.

2. Larder control – Maintenance & upkeep of larder equipment and supplies.

3. Fire Precautions

4. Hors d oeuvre and salads- classification.

5. Cleaning and care of larder equipment

6. Poultry and Game:Poultry- Classification preparation, dressing and cuts with its

uses.Game- Furred game and feathered game, preparation cuts with its uses.

7. Assembling of cold buffets, sandwiches and canapés,Proper storage of leftovers.

SECTION- B

8. Different types of forcemeat and their uses.

9. Decorative work including sculptures, ice carving, vegetables and fruit carvings.

10. Fish - Classification, scaling, cleaning, preparation, basic cuts and its uses &storage.

11. Butchery –cuts of beef, lamb, mutton and pork, its uses and weights.

12. Proper storage of leftovers.

PRACTICALS

Practical: 50 marks Lectures-9 hours per week

Duration of Paper – 6 hours Pass Marks : 40%

1. Preparation of various simple and compound Horsdoevures :

Simple Salads : 5 Varieties.

Compound salads : 2 Varieties.

Fruit based : 2 Varieties.

Fish based : 2 Varieties.

Meat based : 2 Varieties.

Vegetable based : 2 Varieties.

2. Preparation of salad dressings – 3 Varieties.

3. Decorative work- ice, vegetable and fruit carving

4. Butchery :

(a) Lamb and mutton- Demonstration of jointing mutton carcasses.

Deboning of mutton leg and shoulder. Curry cuts and boti kabab.

(b) Pork- Demonstration and preparation of pork chops, deboning of pork leg.

(c) Fish- cuts fish and its use in cold buffets.




Session 2020-2021

5

SEMESTER-I

HYGIENE Max. Marks: 50 marks

Theory : 36 marks Pass Marks : 35%

Internal Assessment: 14 marks lectures- 3hours per week

Duration of the Paper-3 hours

THEORY



questions from the respective sections of the syllabus and each will be of 6 marks. Section C will

consist of 6 short answer type questions covering the entire syllabus uniformly and will carry 12

marks in all.




SECTION- A

1. Personal hygiene, care of skin, hand and feet, Food handlers hygiene, protective

clothing.

2. Golden rules of first aid and treatment of cuts, wounds, burns.

3. Food Poisoning–Causative factors& the precautions to be taken byFood handlers.

SECTION- B

4. Dishwashing methods- manual and machine dish washing- merits and Demerits.

5. Cleaning and care of larder equipment

6. Garbage disposal- different methods- advantages and disadvantages.




Session 2020-2021

6

SEMESTER-I

COMMODITIES AND FOOD COSTING-I

Max. Marks: -50 marks


Internal Assessment: 14 marks Lectures-3 hours per week


THEORY









SECTION- A

1. Prevailing food standards in India, food adulteration as a public health hazard, simple

tests in the detection of common food adulterants, Essential Commodities Act-ISI

Agmark

2. Methods of food preservation –long term and short term methods.

Convenience food- sugar preserves and confectionery gums.

SECTION- B

3. Importance of costing and cost dynamic- variable and semi- variable and fixed cost.

4. Elements of cost- material, labour and overhead

5. Cost control procedure through Purchasing Receiving, Storing issuing and preparation,

portion control.




Session 2020-2021

7

SEMESTER-I

COMPUTER APPLICATIONS IN FOOD PRODUCTION

(To be taught in practical classes)

Lectures -1 hour per week NO EXAM TO BE HELD

1: Computer fundamentals

History

Information concepts and processing

Elements of a computer processing system

Hardware, features and uses

Input/ Output devices

Software concepts – MS DOS, MS OFFICE (use)

2 : Introduction to Windows Introduction of computer for accounting records and controls.




Session 2020-2021

8

SEMESTER-I

ENGLISH COMMUNICATION-I

Max. Marks : 50 marks Duration of the Paper : 3hours

Theory : 36 marks Lectures-3 hours per week

Internal Assessment: 14 marks Pass Marks : 35%


The question paper will consist of THREE SECTIONS –A, B and C. Sections A and B will have

four questions from the respective sections of the syllabus and each will be of 6 marks. Sections

C will consist of 6 short answer type questions covering the entire syllabus uniformly and will





SECTION-A

1. Introduction – Definition, objectives, principles of effective communication and the

importance of good communication.

2. Types of communication- formal, informal, verbal, written, horizontal, vertical

SECTION-B

3. Essentials of good business letter and types of letters- official D.O.

4. Letter writing – Circular, Memo, Notice , U.O Note, applications Bio-data (C.V) covering

letter, invitations , Greetings , Apologies.




Session 2020-2021

9

SEMESTER-II

FOOD PRODUCTION- COOKERY – II

Max. Marks: 100 Practical: 50 marks


THEORY











SECTION- A

1. Eggs- Structure, selection of quality, various ways of cooking eggs with example

in each method and prevention of blue ring formation.

2. Basic stocks , Aspics & Jellies

3. Roux blanch Roux blond and Roux burn.

4. Béchamel sauce, tomato sauce, veloute sauce, Espagnole sauce, Hollandaise and

mayonnaise sauce with the necessary precautions to be observed while preparing

these.

5. Soup Definition, classification of soups with example in each group, recipe for

one liter consommé, 10 popular consommés with their garnishes.

6. Vegetables- Effect of heat on different vegetables in acid/ alkaline medium and

reaction with metal.

7. Method of cooking different vegetables with emphasis on cooking asparagus,

brussel sprouts.

SECTION –B 8. Pastry. Recipes of short crust pastry, puff pastry, flaky pastry choux pastry,

Danish pastry and their derivatives.

9. Theory of Bread making, bread rolls, Bread sticks, Indian Breads

10. Recipe sends methods of preparation of plain ice cream.

11. Balancing of recipes, standardization of recipes, standard yield, maintaining

recipe files,




Session 2020-2021

10

SEMESTER-II

FOOD PRODUCTION- COOKERY – II

PRACTICAL

Practical: 50 marks Lectures-16 hours per week

Duration of the Paper -6 hours Pass Marks : 40%

1. Continental: Stock- white stock, brown stock, fish stock, Sauce- Béchamel

sauce, veloute sauce, tomato, Espagnole, hollandaise and mayonnaise with

derivatives of each.Demi glass, Mint sauce, horse reddish, bread sauce and apple

sauce.

Compound Butters - 3 varieties

2. Soups:-

Purees 2 Varieties.

Cream 3 Varieties.

Voloute 2 Varieties.

Broths 2 Varieties.

Bisques 1 Varieties.

Consommes 5 Varieties.

Cold Soups 2 Varieties.

Potages 2 Varieties.

Fish:-

Baked 2 Varieties.

Grilled 2 Varieties.

Shallow fried 2 Varieties.

Deep fried 4 Varieties.

Poaches 2 Varieties.

Chicken and other Meats:-

Stew 2 Varieties.

Casseroles 2 Varieties.

Roast 2 Varieties.

Braised 2 Varieties.

Grilled/Baked 2 Varieties.

Chicken (Sautes) 5 Varieties.

Entrees 3 Varieties.

Pork 2 Varieties.

Steaks 3 Varieties.

Vegetables:-Preparation and cooking of vegetables – Potatoes- 10 varieties

Farinaceous dishes:- Spaghetti and macaroni dishes – 2 Varieties

Egg: Breakfast egg preparation - 5 varieties

Sweets:-

Mouse 3 Varieties

Soufflés 3 Varieties.

Baked 3 Varieties

Steamed (Pudding) 3 Varieties




Session 2020-2021

11

SEMESTER-II

COMMODITIES AND FOOD COSTING-II



Internal Assessment: 14 marks lectures-3 hours per week


THEORY









SECTION- A

1. Cereals- Wheat, rice, maize

Breakfast Cereals-Uses and storage of Cornflakes, puffed rice, pressed rice.

2. Pulses-Types and uses of pulses.

3. Fresh fruits and vegetables, classification of fruit and vegetables and its use.

SECTION- B

4. Dairy products – Milk and its composition and storage, classification and use of cheese,

butter & cream.

5. Brief introduction of Tea, Coffee, Cocoa and its procurement, storage and use, Food

flavors, essences and colors with brand names.




Session 2020-2021

12

SEMESTER-II

NUTRITION



Internal Assessment: 14 marks Lectures-3 hours per week










SECTION- A

1, Definition of nutrition, definition of calorie, daily calorie requirement for different age .

groups factors, Food groups and their role in balance diet.

2. Carbohydrates and proteins – Classification source, functions Recommended Daily

Allowance (RDA), excess and deficiency.

3. Fats- classification according to sources, difference between animal fat and vegetable fat,

functions, Recommended Daily Allowance (RDA), excess and deficiency.

4. Minerals –Importance of Minerals with special emphasis on calcium and iron (function &

sources). Vitamins in diet- Fat soluble- A, D, E & K water soluble, B- complex, Thiamin,

Niacin, Riboflavin and Vitamin C, sources, function recommended Daily Allowance, excess and deficiency.

SECTION- B

5. Health Food & menus for diabetic, heart, blood pressure patients, specific, requirements

for sports.

6. Food Storage- Techniques of correct storage, storage temperature of different commodities

to prevent bacterial manifestation or contamination.

7. Pest Control- Rodents and insect control techniques, special stress on control of flies, rats

and cockroaches




Session 2020-2021

13

ENGLISH COMMUNICATION SKILLS

Max. Marks: 50 marks


Internal Assessment: 14 marks lectures-3 hours per week


THEORY









SECTION –A

1. COMMUNICATION –TYPES & PROCESS

Introduction, definitions, Process of communication, Types of communication, upward,

downward, horizontal, vertical and diagonal, verbal, nonverbal and oral and Written.

2. WRITTEN COMMUNICATION

Business report, business representation, formal letter, drafting effective letter, formats,

style of writing, Use of jargons. Handling meetings: Types of meetings, Structuring a

meeting: agenda and minutes, Conducting a meeting.

SECTION- B

3. SPEECHES

- Drafting, a speech, presentation, Personal grooming, Paragraphs and creative

writing,Extempore

- Suggested Topics: Like 1. Promotion of awareness among high school students

- Towards career in hospitality Industry. 2 Effective Communication for

successfulcareeretc.

4. Introduction to Group Discussion Techniques with Debate and Extempore, Employment

Interview.

Suggested Reading:

1) Bhaskar, W.W.S., AND Prabhu, NS., “ English Through Reading”, Publisher:MacMillan,

1978

2) Business Correspondence and Report Writing” -Sharma, R.C. and Mohan K. Publisher: Tata

McGraw Hill 1994

3) Communications in Tourism & Hospitality- Lynn Van Der Wagen, Publisher:Hospitality

Press

4) Business Communication- K. K. Sinha

5) Essentials of Business Communication By Marey Ellen Guffey, Publisher:Thompson Press

6) How to win Friends and Influence People By Dale Carnegie, Publisher: PocketBooks

7) Basic Business Communication ByLesikar & Flatley, Publisher Tata McGraw Hills

8) Body Language By Allan Pease, Publisher Sheldon Press

9) Business Correspondence and Report Writing", Sharma, RC.and Mohan, K.,

Tata McGraw Hill, 1994 "Model Business Letters", Gartside, L., Pitman, 1992

10) Communications in Tourism & Hospitality, Lynn Van Oer Wagen, Hospitality Press

Documents

PUNJABI UNIVERSITY, PATIALA Scheme of Studies and Syllabus