This document outlines the course details for Food Production-1 at Punjab College of Technical Education in Ludhiana. It includes information about the teacher, number of lectures and assignments, course description, objectives, rules for assignments, tests, class participation, internal assessment details, lecture topics, and practical details. The course introduces technical and practical aspects of food production and aims to develop students' decision making, technical knowledge, and cooking skills through hands-on learning experiences.

1. PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />Name of the teacher: Rishiraj Singh Rathore No. of Lectures: 31 Name of the Subject: Food Production-1 No. of case study: <br />Subject Code: BH-109 No. of Assignments: 2<br /> <br /> Course Book: Theory of catering ( Kinton & Cesarani)<br /> Theory of cookery (Krishna Arora)<br /> <br />Course Description<br />This course introduces the technical and Practical aspects of Food Production, it is an initiation of students in professional cookery, in this semester they would inculcate decision making, technical knowledge and manipulative skills. The semester follows a flow pattern which would be purchasing and selection of materials, their handling, processing and the ultimate presentation of the dishes. <br />Course Objectives<br /> Objectives for this course are: <br />To provide knowledge of food production.<br />Basic ingredients and equipments used in kitchen<br />To make them understand the importance of 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. <br />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 />Sugar (Importance, type, cooking)

2. Structure of wheat, type of wheat, different type of flour. Topic for presentation:-<br />Different kitchen equipments.

3. Different parts of knife

4. Different type of cooking method.

5. What is induction cooking/microwave cooking?

6. Hierarchy in kitchen of hotels in Ludhiana.

7. Cheese from different countries.

8. Introduction of different cuisine and techniques used in them. <br /> Internal Assessment Weight age:<br /> <br /> <br />TEST 1 2.5<br />TEST 2 2.5<br />ASSESSMENT 1 3<br />ASSESSMENT 2 3<br />PRESENTATION 9 <br />-GROOMING 2<br />-CONTENT 3<br />-COMUNICATION 3<br />-USE OF RESOURCE 1<br /> <br /> <br />Lectures Details<br />Lecture NoDate TopicTestAssignmentCaseLecture No 1INTRODUCTION TO COOKERY.Attitude and behavior in the kitchenPersonal hygieneLecture No 2 Uniform and protective clothingSafety procedure in handling equipments.Lecture No 3Origin of modern cookery.Lecture No 4HIERARCHY AREA OF DEPARTMENT AND KITCHENClassical brigade. Modern Staffing in various category hotels.Lecture No 5Roles of executive ChefDuties and responsibility of various chefs’.Lecture No 6 Co-operation with other departmentLecture No 7KITCHEN ORGANIZATION AND GENERAL LAYOUTLayout of receiving area.Layout of service area and wash upLecture No 8EQUIPMENTS AND FUELSVarious fuels usedAdvantage and dis-advantage of various fuels used.Lecture No 9Different equipments used in food productionLecture No 10.AIMS AND OBJECTIVE OF COOKINGLecture No 11Various texturesVarious consistenciesLecture No 12Techniques used in pre-preparationLecture No 13COMMODITIES:-1. FLOURLecture No 14Structure of wheatTypes of wheatTypes of flourAssignment: No 1Lecture No 15Processing of wheat flourUses of flour in food productionCooking of flourLecture No 162. SHORTENINGS(FATS AND OILS)Roles of fats and oilsLecture No 17Varieties of shorteningsAdvantages and Dis advantages of various shorteningsLecture No 18Fats and oils – Types and varietiesLecture No 193. RAISING AGENTSClassification of raising agentsLecture No 20Roles of raising agentsAction and reactionLecture No 214. SUGARImportance and uses of sugarLecture No 22Types of sugarLecture No 23Cooking of sugarAss.no.-2Lecture No. 24BASIC COMMODITIESIntroduction to milk & their nutritive valueLecture No 25Pasteurisation, Homogenisation,Skimmed and condensed milk.Lecture No 26CREAM- Introduction and types of creamLecture No 27Processing of cream.Lecture No 28CHEESE- Introduction and classification of cheeseLecture No 29Processing of cheeseTypes of cheeseLecture No 29Curing of cheeseUses of cheeseLecture No 30BUTTER- Introduction to butter Types of butterLecture No 31Processing of butter<br />PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />First semester<br />Name of the teacher: Rishiraj Singh Rathore No. of Practical : 14<br /> Name of the Subject: Food Production (PR) <br />Subject Code: BH-121 <br />FIRST SEMESTER<br />Lecture NoDate TopicTestLecture No 1Demonstration of Kitchen equipment.Lecture No 2Different types of cuts of vegetablesLecture No 3Demonstration & preparation of stocks (white, brown fish stocks)Lecture No 4Basic sauces Cream of vegetables soupRussian salad (Mayonnaise sauce)Paprika sauté potato Baked vegetables (white sauce)Rice Lecture No 5Minestrone soupPasta saladGlazed vegetablesPoulet sauté chasseur (Tomato sauce)RiceLecture No 6French onion soupWaldorf saladPenne primaveraRoast lamb (Espagnole sauce) RiceLecture No 7Cream of tomato soupBeans saladBaked lasagna Poulet -ala-king (veloute sauce)RiceLecture No 8Cuts of fish Mulligatawny soupTossed saladFettuccine alfredoFish mornayRice Lecture No 9Preparation of Egg DishesBoiled egg (soft & hard boiled)Fried egg, sunny side, double friedPoached eggScrambled eggOmelette (plain, masala, cheese etLecture No 10.Cream of chicken soupPotato saladPasta NapolitanaChicken-ala-carbonaraRice Lecture No 11.cream of spinach soupcoleslaw salad Bake vegetable in red saucechicken stroganoff Rice Lecture No .12Fish soupNicoise saladGrilled fish with lemon butter sauce Dolma with tehini sauce Legume vapor Lecture No 13Lentil soupSpring saladRoast lamb with barbeque sauceAuberigine farce Rice Lecture No 14Minestrone soupCobb saladBaked fishSpaghetti with mornay pesto sauce Rice <br /> PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />First Semester<br />Name of the teacher: Rishiraj singh Rathore No. of Lectures: 10 <br />Name of the Subject: Bakery (Food Production) <br />Subject Code: BH-121 <br /> <br /> <br />Practical Details<br />Lecture NoDate TopicLecture No 1BRAED LOAF (WHITE& BROWN)BREAD ROLL (VARIOUS SHAPE)Lecture No 2FRENCH BREAD/RYE BREADBRIOCHE/DOUGHNUTLecture No 3SPONGELecture No 4SPONGELecture No 5FRUIT CAKELecture No 6RICH CAKELecture No 7DUNDEE CAKE Lecture No 8MADEIRALecture No 9SALTED &SWEET COOKIESLecture No 10.CHOCLATE COOKIES<br />