Tribhuvan University
Faculty of Management
Office of the Dean
Bachelor of Hotel Management (BHM)
Course Description
:This course presents a thorough and systematic coverage of theoretical and practical knowledge of Garde manger, Meat Fabrication , Oriental Cuisine, Breakfast, Food presentation, Buffet presentation and Kitchen Stewarding.
Course Objective
:The intention of this course is to make students underst and both the theoretical knowledge and practical skill of food production operations specially regarding the breakfast, M eat Fabrication, Charcuterie & Buffet setup practiced in the hotel and catering industry. This course also imparts the regional food knowledge required for food productions of various cuisine. Course Description: This course presents a thorough and systematic coverage of theoretical and practical knowledge of Garde manger, Meat Fabrication , Oriental Cuisine, Breakfast, Food presentation, Buffet presentation and Kitchen Stewarding.
Course Contents:
Lecture hours show the approximate classroom time allocated to each unit.
Unit 1. Garde Manger
- Introduction, Functions of Garde manger. Cold cuts ( charcuterie): sausage, ham, bacon, pate, and terrine, and galantine, aspic making and curing , Hors d’oeuvre introduction, and classification with examples. Appetizers: Introduction and types with exampl es.
- Sandwiches and canapés : Introduction, classification, guidelines while preparing, base, spreading, fillings, toppings, garnishes and accompaniments of sandwich.
Unit 2. Meat Fabrication
- Introduction, structure of meat, effect of heat on meat cookery, Processing of whole animal (Pre-slaughter, slaughter, Post slaughter), Meat grading (Quality & yield grading).
- Poultry
- Introduction, types of poultry, quality sign and storage, cuts of poult ry and usages. Game: Introduction, types of game and storage Beef and Veal : Introduction, Quality points, storage, cuts and usages, steak and its types
- degree of cooking/ stages.
- Mutton and lamb : Introduction, quality points, storage, cuts and usages. Pork:
- Introduction, quality points, storage, cuts and usages. Introduction to Ham and Bacon.
- Offal: Introductions types and usages. Fish: Introduction, classification, quality points, cuts of fish and suitable cooking method, preservation technique. Shellfish: Introduction, classification, suitable cooking method with its type, quality signs, storage tips and ideal temperature.
Unit 3. Chinese, Thai and Japanese Cuisine
- Chinese Cuisine: Introduction, Features of regional cuisine, cooking methods, s easoning and flavorings used in Chinese cuisine, equipment used. Thai Cuisine: Introduction, Features of regional cuisine , s easoning and flavorings used in Thai cuisine, equipment used. Japanese Cuisine: Introduction, Features of regional cuisine , s easoning and flavorings used in Japanese cuisine, equipment used.
Unit 4. Breakfast
- Introduction, Concept of breakfast, Types of breakfast, Food Items of Continental, English, American, Indian, Nepalese Breakfast Menus.
Unit 5. Food & Buffet Presentation
- Introduction: Fundamentals of Food Presentation& Buffet Presentation: Integration of Flavors Shapes and Textures on the Plates. Hot & Cold food Presentation. Buffet arrangement & appearance.
Unit 6. Kitchen Stewarding
- Introduction, Organization Chart of Kitchen Stewarding, Job Responsibilities of Stewarding Staffs, Types of Dish Washer, Basic operational considerations of dish washer.
- Practical 24 LHs
- Four course Chinese Menus 3 Nos.
- Four course Thai Menus 3 Nos.
- Breakfast Menu 1 Nos.
- Five Course State Banquet Menu 1 No.
- Referred Books:
- Foskett, D. & Ceserani, V. Theory of Catering 9th edition (1999). London: Book Power.
- Bali, P. V.(2020). Food Production Operations. New Delhi: Oxford Press Publication.
- Bali, P. V. (2011). Quantity Food Production Operations and Indian Cuisine . New Delhi:
- Oxford Press Publication.
- Arora, K. (2018). Theory of Cookery. New Delhi: Franks Bros. & Co. Ltd.
- Bali, P. S. (2012). International Cuisine and Food Production Management . New Delhi:
- Oxford Press Publication.
- Gisslen, W. (2007). Professional Cooking, 6 th edition. New Jersey, John wiley & Sons, Inc., Hoboken.