UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester II - Paper IV - Advanced Cookery

Number of Lectures: 3
Duration of Examination: 3 hrs
Maximum Marks: 100
Credits: 4

Theory 3 hrs / week
Pratical 3 hrs / week

OBJECTIVES

a) To learn the skills of cooking

b) To learn various types of cooking

c) To supervise kitchen management

1) Review of aims and objectives of cooking and cookery terminology.

PRACTICAL

1. Review of methods of cooking - collection of recipes to match different methods of food preparation.

2) MENU PLANNING AND STANDARDIZATION

Factors affecting menu planning. Planning of menus - Indian, Western, oriental and others (as per section IV). Standardization and standardized recipes, recipe writing, filing, use and stepping up, menu cards.

PRACTICALS

Standardisation of selected recipes for quantity food project.

3) Food selection, purchase, storage, preparation and service. Use of left-overs and re-heating.

PRACTICAL

Preparations from left-overs.

4) CUISINES SPECIALITIES

a) Indian

North - Punjab and Mughali

South - Andhra, Karnataka, Kerala and Tamil Nadu

East - Bengal

West - Maharashtra and Gujarat

b) Oriental

Chinese

C) Western

French, and Italien, with regard to foods, methods, special equipment and special occasions (does not include service in 4 : a.b.c.).

PRACTICALS

Preparation of a complete menu in a cuisine (atleast 8 courses).

5) CUISINE SPECIALISTIES

Accompaniments, garnishes, sauces, stuffings, flavourings and seasonings.

PACTICALS

Along with cookery practicals

6) LARDER WORK

Demonstration - butchery, joints, cuts, boning and carving salads, sauces, beverages and sandwiches.

PRACTICALS

Salads, sandwiches, fruits and vegetables.

7) FOOD PRESERVATION

Simple preservation methods using natural and chemical preservatives, dehydration and picking.

PRACTICALS

Atleast one item under each method - jams and jellies, squash and syrups, dehydrated foods, chutneys, pickles and preserves.

8) COOKERY DEMONSTRATION TECHNIQUE

Demonstration - its use as a marketing tool and as a teaching aid. Planning, preparation, demonstration and evaluation.

PRACTICALS

Each student must demonstrate a recipe and the others must evaluate.

REFERENCES

1) West, B,B, Wood, L., Harger, V.F., and Shugart, G.S., 1977. Food Service in Institutions, John Wiley & Co., New York.

2) Cesserani, V., and Kinton, R. 1990. Practical Cookery, ed. VII, Edward Arnold.

3) Lillicrap, D.R., Cousines, J.A. 1990. Food and Beverage Service, 3^rd ed., ELBS with Hodden and Stoughton.

4) Jones, V.U. 1992. Hotel and Catering Studies, Hodder and Stoughton.

5) All good, M.B. Demonstration Techniques Prentice-Hall Inc.