Rawal Institute of Management

Lecture Plan
Course: BHM
Semester: I
Subject Name & Code: 15 BHM 401 FOOD PRODUCTION OPERATION

No. of Total Lectures Planned:

Lecture Topic Planned Actual Sign of Sign of
No. Date of Date of Faculty Director
Lecture Lecture
Larder Introduction and 16.08.17
1 importance in hotel kitchens
Equipments

Fish Introduction, Types, 18.08.17

Selection criterion,
2
Nutritional value, and Cuts

Poultry Introduction, 21.08.17

3 Types, selection criterion,
Nutritional value, and Cuts.
Lamb/ Mutton 22.08.17
Introduction, Types,
4
Selection criterion,
Nutritional value, and Cuts
Beef/ Veal and Pork 24.08.17
Introduction, Types,
5 Selection criterion,
Nutritional value, and cuts

Stock Introduction, 01.09.17

6 Classification, and their
recipes
Soup Introduction, 04.09.17
7 Classification, and their
recipes
Sauce Introduction, 07.09.17
8 Classification, and their
Recipes
9 Regional Cuisine of India 08.09.17
10 11.09.17
Kashmiri,
11 Awadhi, 12.09.17
12 Punjabi, 14.09.17
13 Gujarati 15.09.17
Rajasthani
14 Practical 18.09.17
 1. Knowledge of Types,
Selection criterion,
and Cuts of Fish,
Lamb/ Mutton, &
poultry.
2. Preparation of
Stocks.
3. Preparation of
Soups.
4. Preparation of
Sauces.
5. Regional cuisine of
India One menu each
in context of theory
6. F & B production
terminology

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