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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-lll            <br />Subject Code: BH-203                      No. of Assignments: 2<br />                                                                     <br /> Course Book:  Theory of catering( Kinton & Cesarani)<br />                          <br />Course Description<br />This course introduces the technical and Practical aspects of Quantity Food Production in various catering services like railway catering , out door catering, Airline catering etc.The course further familiarize student with planning of menu for various eating outlets like industrial canteen, institutional catering etc. <br />Course Objectives<br /> Objectives for this course are: <br />To provide knowledge of quantity food production .<br />The role of executive chef in planning of menu 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 />Assignment 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 menu for a Rajasthani/Bengali/Gujrati wedding and make an indent for 100pax with costing. What should be the food cost if same menu will be served in a 5* hotel?<br />Plan an elaborated menu for a hospital from where you can serve different type of patient, Guest and staff at the same time? <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 />Various purchasing techniques used in catering industry.<br />Topic for presentation:-<br />Latest heat and cold generating equipments<br />Modern development in equipment manufacturing<br />Industrial catering<br />Institutional catering<br />Airline catering<br />Hospital catering<br />Off Premises catering<br />Store.<br />Purchasing System<br />Lectures Details<br />Lecture NoDate TopicTestAssignmentCaseLecture No 1INTRODUCTION TO QUANTITY FOOD PRODUCTION A-Equipments required for     mass/Volume feeding.Lecture No 2B.Heat and cold generating equipments.C.Care and maintenance of this equipments.Lecture No 3D.Modern development in equipment manufacturing.Lecture No 4MENU PLANNINGA. Basic principles of menu planning-recapitulation.Lecture No 5B.Points to be considered in menu planning for various feeding outlets such as Industrial,Institutional & Mobile catering unitLecture No 6C. Menu planning & their nutritional factors for     School/college students     Lecture No 7     Industrial workers     HospitalsLecture No 8     Outdoor parties.     Theme dinner  Lecture No 9     Transport facilities like         cruise lines, Airlines,     Railway   Lecture No 10.INDENTING-Principles of indenting for volume feeding.Lecture No 11Portion size of various items for different types of volume feeding. Lecture No 12Modifying recipes for indenting for large scale catering.Lecture No 13Practical difficulties while indenting for volume feeding.Lecture No 14PLANNING-Principles of planning for quality food production with regards to- A-Space allocationLecture No 15B-Equipment selectionLecture No 16C-StaffingLecture No 17VOLUME FEEDINGInstitutional &   Industrial cateringType Lecture No 18. Problems associated with  this type of cateringLecture No 19Scope of development and  growthLecture No 20     Hospital cateringHighlights of hospital catering for patients , staff, visitors.Lecture No 21Diet, menus and nutritional requirements.Lecture No 22Off-PremisescateringReason for growth and developmentMenu planning Lecture No 23Concept for a central production unitProblems associated with off -Premises cateringLecture No. 24Mobile cateringCharacteristics of Rail kitchen         Characteristics of Airline kitchenLecture No 25Characteristics of  Sea catering(cruise kitchen)Branches of mobile cateringLecture No 26Quantity purchase and storageIntroductionPurchasing systemLecture No 27Purchasing specificationLecture No28Purchasing techniquesLecture No 29StoreLecture No 29StoreLecture No.30Store<br />
Punjab College Technical Education Food Production Course
Punjab College Technical Education Food Production Course
Punjab College Technical Education Food Production Course
Punjab College Technical Education Food Production Course
Punjab College Technical Education Food Production Course

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Punjab College Technical Education Food Production Course

  • 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-lll <br />Subject Code: BH-203 No. of Assignments: 2<br /> <br /> Course Book: Theory of catering( Kinton & Cesarani)<br /> <br />Course Description<br />This course introduces the technical and Practical aspects of Quantity Food Production in various catering services like railway catering , out door catering, Airline catering etc.The course further familiarize student with planning of menu for various eating outlets like industrial canteen, institutional catering etc. <br />Course Objectives<br /> Objectives for this course are: <br />To provide knowledge of quantity food production .<br />The role of executive chef in planning of menu 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 />Assignment 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 menu for a Rajasthani/Bengali/Gujrati wedding and make an indent for 100pax with costing. What should be the food cost if same menu will be served in a 5* hotel?<br />Plan an elaborated menu for a hospital from where you can serve different type of patient, Guest and staff at the same time? <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 />Various purchasing techniques used in catering industry.<br />Topic for presentation:-<br />Latest heat and cold generating equipments<br />Modern development in equipment manufacturing<br />Industrial catering<br />Institutional catering<br />Airline catering<br />Hospital catering<br />Off Premises catering<br />Store.<br />Purchasing System<br />Lectures Details<br />Lecture NoDate TopicTestAssignmentCaseLecture No 1INTRODUCTION TO QUANTITY FOOD PRODUCTION A-Equipments required for mass/Volume feeding.Lecture No 2B.Heat and cold generating equipments.C.Care and maintenance of this equipments.Lecture No 3D.Modern development in equipment manufacturing.Lecture No 4MENU PLANNINGA. Basic principles of menu planning-recapitulation.Lecture No 5B.Points to be considered in menu planning for various feeding outlets such as Industrial,Institutional & Mobile catering unitLecture No 6C. Menu planning & their nutritional factors for School/college students Lecture No 7 Industrial workers HospitalsLecture No 8 Outdoor parties. Theme dinner Lecture No 9 Transport facilities like cruise lines, Airlines, Railway Lecture No 10.INDENTING-Principles of indenting for volume feeding.Lecture No 11Portion size of various items for different types of volume feeding. Lecture No 12Modifying recipes for indenting for large scale catering.Lecture No 13Practical difficulties while indenting for volume feeding.Lecture No 14PLANNING-Principles of planning for quality food production with regards to- A-Space allocationLecture No 15B-Equipment selectionLecture No 16C-StaffingLecture No 17VOLUME FEEDINGInstitutional & Industrial cateringType Lecture No 18. Problems associated with this type of cateringLecture No 19Scope of development and growthLecture No 20 Hospital cateringHighlights of hospital catering for patients , staff, visitors.Lecture No 21Diet, menus and nutritional requirements.Lecture No 22Off-PremisescateringReason for growth and developmentMenu planning Lecture No 23Concept for a central production unitProblems associated with off -Premises cateringLecture No. 24Mobile cateringCharacteristics of Rail kitchen Characteristics of Airline kitchenLecture No 25Characteristics of Sea catering(cruise kitchen)Branches of mobile cateringLecture No 26Quantity purchase and storageIntroductionPurchasing systemLecture No 27Purchasing specificationLecture No28Purchasing techniquesLecture No 29StoreLecture No 29StoreLecture No.30Store<br />