1) History of cooking.
Culinary trends

• Nouvelle cuisine & Molecular gastronomy
2) Food & cooking
Aims and objectives of cooking
Cooking – Science or arts.

• Texture.
3) Kitchen organization and staffing.
Hierarchy chart of Indian and European hotel kitchens..
Role of a chef
Levels of skill

• Duties & responsibilities of kitchen personnel..
4) Kitchen layout.

• Kitchen Stewarding
5) Kitchen equipments
Heavy Kitchen equipments
Light equipments
Knives
Bakery and confectionery Heavy equipments

• Scullery equipments
06) Attitude & behaviour of kitchen personnel
Standards of professionalism
Kitchen Safety.

• Co-ordination with other departments of the hotel.

07) Kitchen Hygiene
Personal Hygiene.

• Kitchen Uniform
• 08) Effect of heat on food.
• 09) Cooking agents -Raising, thickening, sweetening, flavourings and seasonings
• 10) Methods of cooking
• 11) Cuts of vegetables
• 12) Eggs
• 13) Stocks - definition, classification, preparation and use
• 14) Soups - definition, classification, preparation and use
• 15) Sauces - definition, classification, preparation and use and derivatives.
• 16) Salads & dressings – classification with example
• 17) Western Culinary terms.

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