Faculty Report TH

ACADEMIC Doc.
No.BCIHMCT/FR/00
1
Issue No.01 Date
15.07.2011
Rev.No.00 Date:
BCIHMCT 20/01/12
FACULTY REPORT
Page 02
REF NO.2017/I/bhct-101/ FOOD PRODUCTION I/SUMIT PANT /WEEK NO. 7

(Eg: 2008/Sem I or III or V/Paper Code/ Subject/ Name of the faculty/ Week no.7)
DATE From: 25/09/17 Till: 28/09/17
Theory: Food Production - 1
Name of topic covered with date and time: MOTHER SAUCE
X BATCH 25/9/2017 (930 to 1020 am), 26, 27.09.2017 (2.00 to 250)

Y BATCH 25.9.2107 (11.20 to 1210am), 29.09.2017(2.00 to 2.50)
Sub Topic : INTRODUCTION To Mother Sauce

Roux based sauce, Egg Based Sauce
Objective: To impart knowledge about different type of mother sauce, to make saure students
understand the basics of mother sauce
Teaching Aids Used: White Board& Marker, Ppt
Contents: Different types of mother sauce, history of mother sauce, classification of mother
sauce, roux based and egg based sauce thickener and liquids used in making mother sauce.
References: Personal Notes & Toc Chef Bali Professinal Chef
Feedback: Students are now aware of the French classical sauce.
Assignments & Project: None
Signature Signature Signature Signature
(Faculty) (HOD) (Programme Cordinator) (Principal)

ACADEMIC Doc.
No.BCIHMCT/FR/00
1
Issue No.01 Date
15.07.2011
Rev.No.00 Date:
BCIHMCT 20/01/12
FACULTY REPORT
Page 02
REF NO. 2017/I/bhct-401/ ADVANCE FOOD PRODUCTION I/SUPRABHAT/WEEK

NO. 03
(Eg: 2008/Sem I or III or V/Paper Code/ Subject/ Name of the faculty/ Week no.)
DATE From: 16/08/17 Till: 19/08/17
Theory: Advance Food Production -- 1
Name of topic covered with date and time: Asian Cuisine
Sub Topic: Japanese Cuisine
Objective: To impart knowledge on Kitchen Management
Teaching Aids Used: White Board & Marker
Contents: Introduction to influence of cultures on regions, special features with respect to

ingredients, methods, presentation styles in Japanese cuisine
References: Personal notes
Feedback: Less attendance of students.

Doc. No.BCIHMCT/FR/001
ACADEMIC Issue No.01 Date 15.07.2011
Rev.No.00 Date: 20/01/12
FACULTY REPORT Page 02
BCIHMCT
REF NO. 2015/II/bhct-102/F&B PRODUCTION II/SUPRABHAT/WEEK NO. 02

DATE From: 2/02/15 Till: 6/02/15
Theory: Food Production

Name of topic covered with date and time: Kitchen Layout
Sub Topic- Receiving area, Storage area, Service & Wash up area.
Objective:Planning & importance of layout of the Receiving area, Storage area, Service
& Wash up area.
Teaching Aids Used: 1. PPT

2. White Board & Marker
Contents: Details about the planning & layout of different kitchens like show kitchen,
bulk kitchen, coffeeshop kitchen etc
Receiving area, Storage area, Service & Wash up area planning & layout.
References: The Professional Chef ( 4th Edition) By Parvinder Singh Bali
Feedback: Good & students are learning
Assignments & Project:

Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 16/02/15 Till: 20/02/15

Name of topic covered with date and time: Menu Planning
Sub Topic:Menu Planning - Factors considered for planning menu,types of menu.
Objective: To make the students aware of - Factors considered formenu planning
Teaching Aids Used: 1. White Board and Marker

2. PPT
Contents: Essential considerations for planning the menu
References: Theory of cookery by J.K.Arora
Feedback: liked the topic

Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 23/02/15 Till: 27/02/15

Name of topic covered with date and time: Menu Planning
Sub Topic: Recipe Formation, Storage Specifications
Objective:To make them aware of Standard recipe, Costing, Portion control & Storing.

2. PPT
Contents: Standard recipe, Costing, Portion control, Storage points for Dry, Frozen &
Perishable foods.
References:Theory of cookery by J.K.Arora
Feedback: Students liked the topic

Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 2/03/15 Till: 5/03/15

Name of topic covered with date and time: MEAT, POULTRY, GAME & FISH
Sub Topic: Meat- Classification, selection, storage, cuts & uses
Objective:To explain the various Classification, selection, storage, cuts & uses of Meat&
Poultry.

2. PPT
Contents: Meat& Poultry - Classification, selection, storage, cuts & uses
References: : The Professional Chef ( 4th Edition) By Parvinder Singh Bali
Feedback: Good
Signature Signature Signature

(Faculty) (Programme Cordinator) (Principal)
Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 16/03/15 Till: 20/03/15

Name of topic covered with date and time: MEAT, POULTRY, GAME & FISH
Sub Topic:Classification of fish & shellfish
Objective:To explain the various Classification, selection, storage, cuts & uses of Fish&
Shellfish.

2. PPT
Contents: Classification, selection, storage, cuts & uses of Fish& Shellfish.

Game meat - Classification, Furred & feathered
Feedback: Students liked the topic
Assignments & Project: On Commodities.

Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 23/03/15 Till: 27/03/15

Name of topic covered with date and time: COMMODITIES
Sub Topic:Cereals & Pulses,Egg cookeryCondiments & Spices, Sugar typesDifferent
Objective:To explain the various Classification of COMMODITIES
Contents: Different condiments & spices, fats & oil , cereals & pulses ….
Feedback: Good

Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 30/03/15 Till: 03/04/15

Name of topic covered with date and time: COMMODITIES &FUEL
Sub Topic:Condiments & Spices, Sugar typesDifferent types of fuel used for cooking.
Objective:To explain the various Classification of COMMODITIES &FUEL
Contents: Advantages & dis- advantages of various types of fuels.

Different condiments & spices, & sugar ….
Feedback: Good

Rev.No.00 Date: 20/01/12
BCIHMCT

DATE From: 6/04/15 Till: 10/04/15

Name of topic covered with date and time: Bread Making
Sub Topic:Role of Flour, Yeast, Sugar & Salt in bread making,Principle steps & different
types of dough in bread making
Objective:To explain the various methods of bread making& role of ingredients.

2. PPT
Contents: Role of Flour, Yeast, Sugar & Salt in bread making.

Principle steps & different types of dough in bread making

Basics of Baking By S.K. Dubey
Feedback: Good

Rev.No.00 Date: 20/01/12
FACULTY REPORT
BCIHMCT Page 02

DATE From: 13/04/15 Till: 17/04/15

Name of topic covered: Bread Making & Revision
Sub Topic:Principle steps, different types of dough & faults with remedies in bread
making
Objective:To explain the various faults & remedies of bread making.

2. PPT
Contents: Principle steps & different types of dough in bread making

Faults & remedies in bread making.
Revision : Sample questions were discussed

Basics of Baking By S.K. Dubey
Feedback: Good & enthusiastic group of students.


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ACADEMIC Doc.

REF NO.2017/I/bhct-101/ FOOD PRODUCTION I/SUMIT PANT /WEEK NO. 7

DATE From: 25/09/17 Till: 28/09/17

Theory: Food Production - 1

Name of topic covered with date and time: MOTHER SAUCE

X BATCH 25/9/2017 (930 to 1020 am), 26, 27.09.2017 (2.00 to 250)

Sub Topic : INTRODUCTION To Mother Sauce

Teaching Aids Used: White Board& Marker, Ppt

References: Personal Notes & Toc Chef Bali Professinal Chef

Feedback: Students are now aware of the French classical sauce.

Assignments & Project: None

Signature Signature Signature Signature

(Faculty) (HOD) (Programme Cordinator) (Principal)

REF NO. 2017/I/bhct-401/ ADVANCE FOOD PRODUCTION I/SUPRABHAT/WEEK

DATE From: 16/08/17 Till: 19/08/17

Theory: Advance Food Production -- 1

Name of topic covered with date and time: Asian Cuisine

Sub Topic: Japanese Cuisine

Objective: To impart knowledge on Kitchen Management

Teaching Aids Used: White Board & Marker

Contents: Introduction to influence of cultures on regions, special features with respect to

References: Personal notes

Feedback: Less attendance of students.

Assignments & Project: None

Signature Signature Signature Signature

REF NO. 2015/II/bhct-102/F&B PRODUCTION II/SUPRABHAT/WEEK NO. 02

DATE From: 2/02/15 Till: 6/02/15

Theory: Food Production

Teaching Aids Used: 1. PPT

References: The Professional Chef ( 4th Edition) By Parvinder Singh Bali

Feedback: Good & students are learning

Assignments & Project:

REF NO. 2015/II/bhct-102/F&B PRODUCTION II/SUPRABHAT/WEEK NO. 03

DATE From: 16/02/15 Till: 20/02/15

Theory: Food Production

Sub Topic:Menu Planning - Factors considered for planning menu,types of menu.

Objective: To make the students aware of - Factors considered formenu planning

Teaching Aids Used: 1. White Board and Marker

Contents: Essential considerations for planning the menu

References: Theory of cookery by J.K.Arora

Feedback: liked the topic

Assignments & Project:

REF NO. 2015/II/bhct-102/F&B PRODUCTION II/SUPRABHAT/WEEK NO. 04

DATE From: 23/02/15 Till: 27/02/15

Theory: Food Production

Sub Topic: Recipe Formation, Storage Specifications

Teaching Aids Used: 1. White Board and Marker

References:Theory of cookery by J.K.Arora

Feedback: Students liked the topic

Assignments & Project:

REF NO. 2015/II/bhct-102/F&B PRODUCTION II/SUPRABHAT/WEEK NO. 05

DATE From: 2/03/15 Till: 5/03/15

Theory: Food Production

Sub Topic: Meat- Classification, selection, storage, cuts & uses

Teaching Aids Used: 1. White Board and Marker

Contents: Meat& Poultry - Classification, selection, storage, cuts & uses

References: : The Professional Chef ( 4th Edition) By Parvinder Singh Bali

Assignments & Project:

Signature Signature Signature

REF NO. 2015/II/bhct-102/F&B PRODUCTION II/SUPRABHAT/WEEK NO. 06

DATE From: 16/03/15 Till: 20/03/15

Theory: Food Production

Sub Topic:Classification of fish & shellfish