1. PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />Name of the teacher: Abinash kumar No. of Lectures: 30<br /> Name of the Subject: Food Production-VI No. of Assignments: 2<br />Subject Code: BH-403 <br /> <br />Course Book: Theory of catering( Kinton & Cesarani)<br /> Art of Garde manger(<br /> <br />Course Description<br />This course introduces the technical and Practical aspects of Food Production. The course further familiarize student with planning of Food Production areas, Food costing, wastage control, Different type of discounts and store management etc. <br />Course Objectives<br /> Objectives for this course are: <br />To provide knowledge of production management.<br />The role of executive chef in planning and costing of food items<br />To make them understand the importance of standard recipes.<br /> <br />Rules for Assignments:<br />Purpose:<br />The assignment will primarily be practice problems for the exams. Thus you should not collaborate on it with others by splitting the work and sharing answers. You will gain the most benefit from doing it by yourself. You can of course ask me for help. If someone in the class asks you for help on assignments, handle the situation as if you are a course instructor. Do not just give them an answer, but make sure they know how to find the answer on their own. If I feel that people have submitted answer that are merely copies of each other, I will grade the one solution and divide the credit for it equally among the copies.<br />Due Date : <br />Assignment should submit on due date.<br />Late Policy:<br />You must do your work on time because we will be correcting and discussing it in class. No assignment will be accepted after the due date. If you know that you have a specific time conflict, make arrangement with me in advance for a separate assignment for late submission.<br />Format:<br />All assignment should be done according to the following format:<br />Assignment must have a cover page including title of assignment, subject, date of submission, student name, class, roll no. and submitted to.<br />Use loose sheet with one side plain and other side lined.<br />Write question heading with black pen and other text with blue pen.<br />Draw diagram( if necessary) neat and clean with pencil on plain side of paper.<br />Pages should be numbered.<br />Mention contents at the beginning and references at the end of each assignment.<br />Test:<br />Test can be oral/ written or may be open book test. No extra test will be conducted for the absentees. There will no improvement test at the end of semester. Therefore, it’s your responsibility to give test on time. These tests are apart from scheduled “one hourly tests”.<br />Class Participation:<br />A large component of your learning takes place in class. I will frequently have in-class exercises that you will do as individual/groups. Thus it is very important that you attend class regularly. I will keep attendance throughout the semester. Please let me know in advance of any scheduled absentees.<br />It is very important that we focus our attention during the limited time we have together in class room. Once class has started and you are late please wait outside until I invite you in.<br />Classroom Policies:<br />Following are the classroom policies and they are meant to be strictly followed:<br />Be punctual for the class; <br />Student coming late will be considered as late arrival and they will marked absent<br />Mobiles phones are not allowed in the classroom. If any student found using the mobile phones, he/she has to pay Rs.200 as fine in the account office.<br />During lecture delivery, if you have any kind of query, just raise your hand. Queries are important for the understanding of the concepts. So, do ask queries but make sure they are relevant to the subject.<br />.<br />Topic For Assignment:-<br />Plan a kitchen of your specialization( Indian, Chinese, Italian, continental etc) and show their work flow.<br />Which are the various purchasing systems followed in any hotel and how the food cost can be carried out for any particular dish?<br />Plan a store for a hotel show their various sections. Also Prepare the format of different cards(bin card, meat tagetc.) used in stores.<br />Topic for presentation:-<br />International Cheese<br />Sandwich<br />Purchasing<br />Yield Testing<br />Wastage of food item in hotel industry.<br />Kitchen Planning.<br />Stock control.<br /> <br />Lectures Details<br />Lecture NoTopicTestAssignmentLecture No 1INTRODUCTION TO KITCHENAs an organization (not only a place for cooking). Lecture No 2To impart knowledge and attitude for organization planning.Lecture No 3Percentage discount, Service charges,Lecture No 4Wastage in purchasing and preparationLecture No 5Food cost percentage or kitchen percentage, selling priceLecture No 6Standard recipeLecture No 7Purchase order, Delivery Note, Lecture No 8Invoice , Statement of AccountsLecture No 9Establishing purchase specificationLecture No 10.Dealing with suppliersAssg-1Lecture No 11Store organizationLecture No 12Store organizationLecture No 13Stock control,Lecture No 14Portion ControlLecture No 15Yield testing for meat ,fish, PoultryLecture No 16Different Tags used in Store(Bin Card, Meat Tag etc. with format)Lecture No 17Sandwiches,Types of bread & SpreadLecture No 18Different types of sandwiches & their cutting(loaf, ribbon, Pinwheel, Club)Assg-2Lecture No 19AccompanimentsSoupLecture No 20Meat , Poultry, FishLecture No 21Other different food itemLecture No 22Preparation of cheeseLecture No 23Types and uses of different cheeseLecture No. 24International cheese with their origin& special featureLecture No 25International cheese with their origin& special featureLecture No 26RevisionLecture No 27RevisionLecture No 28RevisionLecture No 29RevisionLecture No 30Revision<br />