Rawal Institute of Management

Lecture Plan
Course: BHM
Semester: I
Subject Name & Code: 15 BHM 201- FOOD PROUCTION FUNDATION II

No. of Total Lectures Planned:

Lec Topic Planned Actual Sign of Sign of
ture Date of Date of Faculty Director
No. Lecture Lecture
Equipments- Introduction, Classifications, use and Selection 16.08.17
1 criterion

Fuel- Introduction, Types, characteristics, advantages

2 and disadvantages. LPG And its commercial prospective
Pre- Preparation techniques: Introduction, types and their
3 detail.

Cooking Methods Introduction, types and their detailed

4 description (Moist cooking methods).
Hotel Kitchen: Introduction and its sections.
5
Food Production Organizational Hierarchy:
6 Introduction, duties and responsibilities of staff.

7 Cuisine: Concept.
Indian Cuisine: Introduction, main ingredients used and special
8 features.

French Cuisine: Introduction, main ingredients used and special

9 features.

Practical

Introduction of Fuels
Knowledge of pre-preparation
techniques
Knowledge of various cooking
methods
Preparation of Indian dishes (Three
10 course Indian menu for lunch & dinner,
lassi
,Jaljeera ,Aam Panna,
Introduction of French
Dishes(Soups,Salads,Sandwiches five
of each)
F & B production terminology

11
12
13

14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37