Food Production and Patisserie II syllabus

Food Production and Patisserie II

• 1 Indian Cuisine (4 LHs)

  • Influences of the invaders and travelers on Indian Cuisine
  • Regional Indian Cuisine (North & South)
  • Basic Indian Gravies (Fresh, Makhani, Yellow and White)
• 2 Nepali Cuisine (4 LHs)

  • Features and Regional Nepali Cuisine
  • Nepali Cooking techniques
  • Tools and equipment used in Nepali Cuisine
• 3 Food Commodities (4 LHs)

  • Egg and Cereals
  • Fats and Oil, Nuts
  • Sugar and its types
  • Storage and ideal temperature
• 4 Salad & Dressing (4 LHs)

  • Salad classification and compositions
  • Dressings: Features and functions
  • Oil, fresh cream, mayonnaise and Yoghurt/Curd dressings
• 5 Cakes & Pastes (4 LHs)

  • Ingredients used in cake making
  • Principles behind making of sponge
  • Types of cake and Standard portioning
  • Short crust, Sweet, Suet, Choux and Puff pastes
• 6 Pasta (4 LHs)

  • History, types and shape of pasta
  • Ingredients and Pasta sauces
  • Pasta storage points
• 7 Practical (24 LHs)

  • Four Course Continental Menu - 1 Nos.
  • Four Course Indian Menu - 4 Nos.
  • Four Course Regional Nepali Menu - 3 Nos.