Organisation : Institute of Hotel Management
Announcement : Syllabus
Degree : B.Sc
Subject : AM Accommodation Management
Applicable For : III Year
Website : https://ihmkol.org/
Download Syllabus : http://www.syllabus.gen.in/uploads/1355-%20AM.pdf
AM Syllabus :
BHM 111 – Foundation Course In Food Production – I
Introduction To Cookery :
A. Levels of skills and experiences
B. Attitudes and behaviour in the kitchen
Related : Goal Talent Search Exam Syllabus Goal Educational Service : www.syllabus.gen.in/1350.html
C. Personal hygiene
D. Uniforms & protective clothing
E. Safety procedure in handling equipment
Culinary History :
A. Origin of modern cookery
Hierarchy Area Of Department And Kitchen :
A. Classical Brigade
B. Modern staffing in various category hotels
C. Roles of executive chef
D. Duties and responsibilities of various chefs
E. Co-operation with other departments
Culinary Terms :
A. List of culinary (common and basic) terms
B. Explanation with examples
Aims & Objects Of Cooking Food :
A. Aims and objectives of cooking food
B. Various textures
C. Various consistencies
D. Techniques used in pre-preparation
E. Techniques used in preparation
Basic Principles Of Food Production – I :
A. Vegetable And Fruit Cookery
A. Introduction – classification of vegetables
B. Pigments and colour changes
C. Effects of heat on vegetables
D. Cuts of vegetables
E. Classification of fruits
F. Uses of fruit in cookery
G. Salads and salad dressings
ii) Stocks
A. Definition of stock
B. Types of stock
C. Preparation of stock
D. Recipes
E. Storage of stocks
F. Uses of stocks
G. Care and precautions
iii) Sauces
A. Classification of sauces
B. Recipes for mother sauces
C. Storage & precautions
Methods Of Cooking Food :
A. Roasting
B. Grilling
C. Frying
D. Baking
E. Broiling
F. Poaching
G. Boiling
** Principles of each of the above
** Care and precautions to be taken
** Selection of food for each type of cooking
Soups :
A. Classification with examples
B. Basic recipes of Consommé with 10 Garnishes
Egg Cookery :
A. Introduction to egg cookery
B. Structure of an egg
C. Selection of egg
D. Uses of egg in cookery
Commodities :
B. Shortenings (Fats & Oils)
A. Role of Shortenings
B. Varieties of Shortenings
C. Advantages and Disadvantages of using various Shortenings
D. Fats & Oil – Types, varieties
ii) Raising Agents
A. Classification of Raising Agents
B. Role of Raising Agents
C. Actions and Reactions
iii) Thickening Agents
A. Classification of thickening agents
B. Role of Thickening agents
iv) Sugar
A. Importance of Sugar
B. Types of Sugar
C. Cooking of Sugar – various