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Advance Food Production syllabus

ELH 3877 units · 23 topicsAcademic year 2083/84
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Advance Food Production

7 units

1. Icings and Advance Cake Decoration (3 LHs)

  1. Types and uses of icings and frosting
  2. Advanced cake decoration elements and practices

2. In-flight Catering (2 LHs)

  1. In-flight food production kitchen design
  2. Workflow, production planning and control

3. Sweets and Confectionary (6 LHs)

  1. Sugar, syrups and confectionery
  2. Hot, cold and frozen sweets
  3. Custards, creams, puddings, mousses and souffles
  4. Frozen desserts, sauces and cookies

4. Condiments, Crackers and Pickles (4 LHs)

  1. Mustard, ketchup, relish and dips
  2. Chutney and compote
  3. Flavored oil and vinegar
  4. Chips and crackers

5. Special Method of Cooking (3 LHs)

  1. Microwave and induction cooking
  2. En papillote cooking
  3. Sous vide cooking

6. Chocolate (6 LHs)

  1. Chocolate history and production
  2. Types and qualities of chocolate
  3. Tempering for molding and coating
  4. Chocolate and cocoa as ingredients

7. Practical (24 LHs)

  1. Major Indian sweets (6 hrs)
  2. Advance cake decoration (6 hrs)
  3. Chocolate works (6 hrs)
  4. Charcuterie works (6 hrs)