Syllabus -Food production(all courses)

                                 Syllabus Food Production (All courses)

                                    1st Semester Syllabus-Food Production

BHM111 - FOUNDATION COURSE IN FOOD PRODUCTION – I

S.No. Topic Hours Weight age 01 INTRODUCTION TO COOKERY   A.   Levels of skills and experiences B.   Attitudes and behaviour in the kitchen C.   Personal hygiene D.   Uniforms & protective clothing E.   Safety procedure in handling equipment 02 5% 02 CULINARY HISTORY   A.   Origin of modern cookery 01 Intro only 03 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 03 10% 04 CULINARY TERMS   A.   List of culinary (common and basic) terms B.   Explanation with examples 02 5% 05 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 02 10% 06 BASIC PRINCIPLES OF FOOD PRODUCTION - I   i)   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       03                     03       15%                     5%

 

S.No. Topic Hours Weight age 01       INTRODUCTION TO COOKERY A.   Levels of skills and experiences B.   Attitudes and behaviour in the kitchen C.   Personal hygiene D.   Uniforms & protective clothing E.   Safety procedure in handling equipment 02 5% 02 CULINARY HISTORY   A.   Origin of modern cookery 01 Intro only 03 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 03 10% 04 CULINARY TERMS   A.   List of culinary (common and basic) terms B.   Explanation with examples 02 5% 05 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 02 10% 06 BASIC PRINCIPLES OF FOOD PRODUCTION - I   i)   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       03                     03       15%                     5%

 

 

 

 

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	iii)  SAUCES A.    Classification of sauces B.    Recipes for mother sauces C.    Storage & precautions	02	10%
07	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	04	15%
08	SOUPS A.    Classification with examples B.    Basic recipes of Consommé with 10 Garnishes	2	10%
09	EGG COOKERY A.    Introduction to egg cookery B.    Structure of an egg C.    Selection of egg D.    Uses of egg in cookery	2	5%
10	COMMODITIES:   i)   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	4	10%
TOTAL		30	100%

 

 

 

 

 

 

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FOUNDATION COURSE IN FOOD PRODUCTION – I (PRACTICALS) PART ‘A’ - COOKERY

HOURS ALLOTED: 60               MAXIMUM MARKS: 50

S.No	Topic	Method	Hours
1	i) Equipments - Identification, Description, Uses & handling ii) Hygiene - Kitchen etiquettes, Practices & knife handling iii) Safety and security in kitchen	Demonstrations & simple applications	04
2	i) Vegetables - classification ii) Cuts - julienne, jardinière, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix iii) Preparation of salad dressings	Demonstrations & simple applications by students	04
3	Identification and Selection of Ingredients - Qualitative and quantitative measures.	Market survey/tour	04
4	i) Basic Cooking methods and pre-preparations ii) Blanching of Tomatoes and Capsicum iii) Preparation of concasse iv) Boiling (potatoes, Beans, Cauliflower, etc) v) Frying - (deep frying, shallow frying, sautéing) Aubergines, Potatoes, etc. vi) Braising - Onions, Leeks, Cabbage vii) Starch cooking (Rice, Pasta, Potatoes)	Demonstrations & simple applications by students	04
5	i) Stocks - Types of stocks (White and Brown stock) ii) Fish stock iii) Emergency stock iv) Fungi stock	Demonstrations & simple applications by students	04
6	Sauces - Basic mother sauces •   Béchamel •   Espagnole •   Veloute •   Hollandaise •   Mayonnaise •   Tomato	Demonstrations & simple applications	04
7	Egg cookery - Preparation of variety of egg dishes •   Boiled ( Soft & Hard) •    Fried ( Sunny side up, Single fried, Bull’s Eye, Double fried) •   Poaches •   Scrambled •   Omelette (Plain, Stuffed, Spanish) •   En cocotte  (eggs Benedict)	Demonstrations & simple applications by students	04
8	Demonstration & Preparation of simple menu	Demonstrations & simple applications by students	04
9	Simple Salads & Soups: •   Cole slaw, •   Potato salad, •   Beet root salad, •   Green salad, •   Fruit salad,	Demonstration by instructor and applications by students	28

4

 

	•   Consommé   Simple Egg preparations: •   Scotch egg, •   Assorted omelletes, •   Oeuf Florentine •   Oeuf Benedict •   Oeuf Farci •   Oeuf Portugese •   Oeuf Deur Mayonnaise   Simple potato preparations •   Baked potatoes •   Mashed potatoes •   French fries •   Roasted potatoes •   Boiled potatoes •   Lyonnaise potatoes •   Allumettes   Vegetable preparations •   Boiled vegetables •   Glazed vegetables •   Fried vegetables •   Stewed vegetables.
TOTAL			60

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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PART ‘B’ - BAKERY & PATISSERIE

S.No Topic Method Hours 1 Equipments •   Identification •   Uses and handling Ingredients - Qualitative and quantitative measures Demonstration by instructor and applications by students     04 2 BREAD MAKING   •    Demonstration & Preparation of Simple and enriched bread recipes •   Bread Loaf (White and Brown) •   Bread Rolls (Various shapes) •   French Bread •   Brioche       Demonstration by instructor and applications by students           10 3 SIMPLE CAKES   •   Demonstration & Preparation of Simple and enriched Cakes, recipes •   Sponge, Genoise, Fatless, Swiss roll •   Fruit Cake •   Rich Cakes •   Dundee •   Madeira             10 4 SIMPLE COOKIES   •   Demonstration and Preparation of simple cookies like •   Nan Khatai •   Golden Goodies •   Melting moments •   Swiss tart •   Tri colour biscuits •   Chocolate chip •   Cookies •   Chocolate Cream Fingers •   Bachelor Buttons.             Demonstration by instructor and applications by students                 16 5 HOT / COLD DESSERTS   •   Caramel Custard, •   Bread and Butter Pudding •   Queen of Pudding •   Soufflé – Lemon / Pineapple •   Mousse (Chocolate Coffee) •   Bavaroise •   Diplomat Pudding •   Apricot Pudding •   Steamed Pudding - Albert Pudding, Cabinet Pudding.           Demonstration by instructor and applications by students               20 TOTAL 60

HOURS ALLOTED: 60               MAXIMUM MARKS: 50

MARKING SCHEME FOR PRACTICAL EXAMINATION

 

MAXIMUM MARKS	100	PASS MARKS	50
DURATION	04.30 HRS

Indenting and Scullery 30 minutes before and after the practical

 

All menu items to be made from the prescribed syllabus only

 

Part – A (Cookery)

1.   One simple salad OR soup                                                  10

2.   One simple sauce                                                                 10

3.   One simple egg preparation                                                 10

4.   One simple vegetable or potato preparation                       05

5.   Journal                                                                                  05

40

Part – B (Bakery)

1.   Bread or bread rolls                                                              15

2.   Simple cake or cookies                                                        10

3.   One dessert hot or cold                                                        10

4.   Journal                                                                                  05

40

Part – C (General Assessment)

1.  Uniform & Grooming                                                             05

2.  Indenting and plan of work                                                   05

3.  Scullery, equipment cleaning and Hygiene                         05

4.  Viva                                                                                       05

20

 

PARAMETERS OF ASSESMENT OF EACH DISH

A) Temperature                                                                         20% B) Texture / Consistency                                                           20% C) Aroma / Flavour                                                                    20% D) Taste                                                                                     20% E) Presentation                                                                          20%

100%

NOTE:

 

1.   Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.

2.   Invigilation will be done by both internal and external persons.

3.   Extra ingredients may be made available in case of failure but of limited types and quantity

(groceries and dairy products only).  Only one extra attempt may be permitted.

4.   Uniform  and  grooming   must  be  checked  by  the  examiners   before  commencement   of examination.

5.   Students are not allowed to take help from books, notes, journal or any other person.

 

 

BHM151 - FOUNDATION COURSE IN FOOD PRODUCTION – II (THEORY)

HOURS ALLOTED: 30 MAXIMUM MARKS: 100

S.No.	Topic	Hours	Weight age
01	SOUPS A. Basic recipes other than consommé with menu examples · Broths · Bouillon · Puree · Cream · Veloute · Chowder · Bisque etc B. Garnishes and accompaniments C. International soups	02	10%
02	SAUCES & GRAVIES A. Difference between sauce and gravy B. Derivatives of mother sauces C. Contemporary & Proprietary	03	10%
03	MEAT COOKERY A. Introduction to meat cookery B. Cuts of beef/veal C. Cuts of lamb/mutton D. Cuts of pork E. Variety meats (offals) F. Poultry (With menu examples of each)	04	15%
04	FISH COOKERY A. Introduction to fish cookery B. Classification of fish with examples C. Cuts of fish with menu examples D. Selection of fish and shell fish E. Cooking of fish (effects of heat)	03	10%
05	RICE, CEREALS & PULSES A. Introduction B. Classification and identification C. Cooking of rice, cereals and pulses D. Varieties of rice and other cereals	01	5%
06	i) PASTRY A. Short crust B. Laminated C. Choux D. Hot water/Rough puff · Recipes and methods of preparation · Differences · Uses of each pastry · Care to be taken while preparing pastry · Role of each ingredient · Temperature of baking pastry ii) Flour A. Structure of wheat B. Types of Wheat C. Types of Flour D. Processing of Wheat – Flour E. Uses of Flour in Food Production F. Cooking of Flour (Starch) iii) SIMPLE BREADS A. Principles of bread making B. Simple yeast breads C. Role of each ingredient in break making D. Baking temperature and its importance	02 03	5% 10%
07	PASTRY CREAMS A. Basic pastry creams B. Uses in confectionery C. Preparation and care in production	02	5%
08	BASIC COMMODITIES: i) Milk A. Introduction B. Processing of Milk C. Pasteurisation – Homogenisation D. Types of Milk – Skimmed and Condensed E. Nutritive Value ii) Cream A. Introduction B. Processing of Cream C. Types of Cream iii) Cheese A. Introduction B. Processing of Cheese C. Types of Cheese D. Classification of Cheese E. Curing of Cheese F. Uses of Cheese iv) Butter A. Introduction B. Processing of Butter C. Types of Butter	02 01 02 01	15%
09	BASIC INDIAN COOKERY i) CONDIMENTS & SPICES A. Introduction to Indian food B. Spices used in Indian cookery C. Role of spices in Indian cookery D. Indian equivalent of spices (names) ii) MASALAS A. Blending of spices B. Different masalas used in Indian cookery · Wet masalas · Dry masalas C. Composition of different masalas D. Varieties of masalas available in regional areas E. Special masala blends	02	5%
10	KITCHEN ORGANIZATION AND LAYOUT A. General layout of the kitchen in various organisations B. Layout of receiving areas C. Layout of service and wash up	02	10%
TOTAL		30	100%

FOUNDATION COURSE IN FOOD PRODUCTION – II (PRACTICAL)

PART A - COOKERY

HOURS ALLOTED: 60 MAXIMUM MARKS: 50

S.No	Topic	Method	Hours
1	Meat – Identification of various cuts, Carcass demonstration Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope Fish-Identification & Classification Cuts and Folds of fish	Demonstrations & simple applications	04
2	Identification, Selection and processing of Meat, Fish and poultry. Slaughtering and dressing	Demonstrations at the site in local Area/Slaughtering house/Market	04
3	Preparation of menu Salads & soups- waldrof salad, Fruit salad, Russian salad, salade nicoise, Cream (Spinach, Vegetable, Tomato), Puree (Lentil, Peas Carrot) International soups Chicken, Mutton and Fish Preparations- Fish orly, a la anglaise, colbert, meuniere, poached, baked Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef Simple potato preparations- Basic potato dishes Vegetable preparations- Basic vegetable dishes Indian cookery- Rice dishes, Breads, Main course, Basic Vegetables, Paneer Preparations	Demonstration by instructor and appli

                             

PART B - BAKERY & PATISSERIE

HOURS ALLOTED: 60 MAXIMUM MARKS: 50

S.No	Topic	Method	Hours
1	PASTRY: Demonstration and Preparation of dishes using varieties of Pastry Short Crust – Jam tarts, Turnovers Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns Choux Paste – Eclairs, Profiteroles	Demonstration by instructor and applications by students	20
2	COLD SWEET Honeycomb mould Butterscotch sponge Coffee mousse Lemon sponge Trifle Blancmange Chocolate mousse Lemon soufflé	Demonstration by instructor and applications by students	20
3	HOT SWEET Bread & butter pudding Caramel custard Albert pudding Christmas pudding	Demonstration by instructor and applications by students	12
4	INDIAN SWEETS Simple ones such as chicoti, gajjar halwa, kheer	Demonstration by instructor and applications by students	08
TOTAL			60

FOOD PRODUCTION OPERATIONS (BHM201):3rd and 4th Semester. THEORY S.No. Topic Hours 01 QUANTITY FOOD PRODUCTION EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for · School/college students · Industrial workers · Hospitals · Outdoor parties · Theme dinners · Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above INDENTING · Principles of Indenting for volume feeding · Portion sizes of various items for different types of volume feeding · Modifying recipes for indenting for large scale catering · Practical difficulties while indenting for volume feeding PLANNING Principles of planning for quantity food production with regard to · Space allocation · Equipment selection · Staffing 10 02 VOLUME FEEDING A. Institutional and Industrial Catering · Types of Institutional & Industrial Catering · Problems associated with this type of catering · Scope for development and growth B. Hospital Catering · Highlights of Hospital Catering for patients, staff, visitors · Diet menus and nutritional requirements C. Off Premises Catering · Reasons for growth and development · Menu Planning and Theme Parties · Concept of a Central Production Unit · Problems associated with off-premises catering D. Mobile Catering · Characteristics of Rail, Airline (Flight Kitchens and Sea Catering) · Branches of Mobile Catering E. Quantity Purchase & Storage · Introduction to purchasing · Purchasing system · Purchase specifications · Purchasing techniques · Storage 10 03 REGIONAL INDIAN CUISINE A. Introduction to Regional Indian Cuisine B. Heritage of Indian Cuisine C. Factors that affect eating habits in different parts of the country D. Cuisine and its highlights of different states/regions/communities to be discussed under: · Geographic location · Historical background · Seasonal availability · Special equipment · Staple diets · Specialty cuisine for festivals and special occasions STATES Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal COMMUNITIES Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri DISCUSSIONS Indian Breads, Indian Sweets, Indian Snacks 20 REFERENCE BOOKS 1. Quantity Food Production 2. Taste of India 3. Flavours of India 4. Heritage of India 5. Prashad 6. Cooking Delights of the Maharajas FOOD PRODUCTION OPERATIONS PRACTICAL To formulate 36 sets of menus from the following dishes and to include more dishes from the respective regions. Awadh Bengal Goa Gujarat Hyderabad Kashmiri Maharastra Punjabi Rajasthan South India (Tamilnadu, Karnatka, Kerala)

ADVANCE FOOD PRODUCTION OPERATIONS (BHM301)

S. No	Topic	Hours
01	LARDER I. LAYOUT & EQUIPMENT Introduction of Larder Work Definition Equipment found in the larder D. Layout of a typical larder with equipment and various sections II. TERMS & LARDER CONTROL Common terms used in the Larder and Larder control Essentials of Larder Control C. Importance of Larder Control D. Devising Larder Control Systems E. Leasing with other Departments F. Yield Testing III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF A. Functions of the Larder Hierarchy of Larder Staff Sections of the Larder D. D. Duties & Responsibilities of larder Chef	02 03 02
02	CHARCUTIERIE I. SAUSAGE Introduction to charcutierie B. Sausage – Types & Varieties Casings – Types & Varieties Fillings – Types & Varieties Additives & Preservatives II. FORCEMEATS A. Types of forcemeats Preparation of forcemeats Uses of forcemeats III. BRINES, CURES & MARINADES Types of Brines Preparation of Brines Methods of Curing Types of Marinades Uses of Marinades F. Difference between Brines, Cures & Marinades IV. HAM, BACON & GAMMON A. Cuts of Ham, Bacon & Gammon. B. Differences between Ham, Bacon & Gammon Processing of Ham & Bacon Green Bacon E. Uses of different cuts V. GALANTINES Making of galantines Types of Galantine C. Ballotines VI. PATES A. Types of Pate Pate de foie gras Making of Pate Commerical pate and Pate Maison Truffle – sources, Cultivation and uses and Types of truffle. VII. MOUSE & MOUSSELINE A. Types of mousse B. Preparation of mousse C. Preparation of mousseline Difference between mousse and mousseline VIII. CHAUD FROID Meaning of Chaud froid B. Making of chaud frod & Precautions C. Types of chaud froid Uses of chaud froid IX. ASPIC & GELEE Definition of Aspic and Gelee Difference between the two C. Making of Aspic and Gelee Uses of Aspic and Gelee X. QUENELLES, PARFAITS, ROULADES Preparation of Quenelles, Parfaits and Roulades XI. NON EDIBLE DISPLAYS Ice carvings Tallow sculpture C. Fruit & vegetable Displays Salt dough Pastillage Jelly Logo Thermacol work	01 02 02 03 01 01 01 01 01 01 04
03	APPETIZERS & GARNISHES A. Classification of Appetizers Examples of Appetizers Historic importance of culinary Garnishes Explanation of different Garnishes	02
04	SANDWICHES Parts of Sandwiches Types of Bread Types of filling – classification Spreads and Garnishes Types of Sandwiches Making of Sandwiches G. G. Storing of Sandwiches	02
05	USE OF WINE AND HERBS IN COOKING A. Ideal uses of wine in cooking Classification of herbs C. C. Ideal uses of herbs in cooking   6th Semester syllabus	02
06	INTERNATIONAL CUISINE A. Geographic location Historical background Staple food with regional Influences Specialities Recipes Equipment in relation to: Great Britain France Italy Spain & Portugal Scandinavia Germany Middle East Oriental Mexican · Arabic CHINESE A. Introduction to Chinese foods Historical background C. Regional cooking styles Methods of cooking Equipment & utensils	14 06
07	BAKERY & CONFECTIONERY I. ICINGS & TOPPINGS Varieties of icings Using of Icings Difference between icings & Toppings D. Recipes II. FROZEN DESSERTS A. Types and classification of Frozen desserts Ice-creams – Definitions Methods of preparation Additives and preservatives used in Ice-cream manufacture III. MERINGUES A. Making of Meringues Factors affecting the stability C. Cooking Meringues Types of Meringues E. Uses of Meringues IV. BREAD MAKING Role of ingredients in bread Making Bread Faults Bread Improvers V. CHOCOLATE History B. Sources Manufacture & Processing of Chocolate Types of chocolate Tempering of chocolate F. Cocoa butter, white chocolate and its applications	02 02 01 01 02
08	PRODUCTION MANAGEMENT Kitchen Organisation Allocation of Work-Job Description, Duty Rosters Production Planning Production Scheduling Production Quality & Quantity Control Forecasting Budgeting G. Yield Management PRODUCT & RESEARCH DEVELOPMENT Testing new equipment, Developing new recipes Food Trails D. Organoleptic & Sensory Evaluation	05 02
09	FRENCH Culinary French Classical recipes (recettes classique) Historical Background of Classical Garnishes Offals/Game Larder terminology and vocabulary Note: Should be taught alongwith the relevant topics

PRACTICAL

S. No	Topic	Hours
01 02 03	Three course menus to be formulated featuring International Cuisines FRENCH ORIENTAL a) Chinese b) Thai ITALY, GERMANY, SPAIN, GREECE, MEXICAN, MEDITERANIAN AND LEBANESE	40% 20% 40%

SUGGESTED MENUS

FRENCH

MENU 01 Consommé Carmen

Poulet Sauté Chasseur

Pommes Loretta

Haricots Verts

Salade de Betterave

Brioche

Baba au Rhum

MENU 02 Bisque D’écrevisse

Escalope De Veau viennoise

Pommes Batailles

Courge Provencale

Epinards au Gratin

MENU 03 Crème Du Barry

Darne De Saumon Grille

Sauce paloise

Pommes Fondant

Petits Pois A La Flamande

French Bread

Tarte Tartin

MENU 04 Veloute Dame Blanche

Cote De Porc Charcuterie

Pommes De Terre A La Crème

Carottes Glace Au Gingembre

Salade Verte

Harlequin Bread

Chocolate Cream Puffs

MENU 05 Cabbage Chowder

Poulet A La Rex

Pommes Marguises

Ratatouille

Salade De Carottées Et Céleris

Clover Leaf Bread

Savarin Des Fruits

MENU 06 Barquettes Assortis

Stroganoff De Bœuf

Pommes Persilles

Salade De Chou-Cru

Garlic Rolls

Crêpe Suzette

MENU 07 Duchesse Nantua

Poulet Maryland

Croquette Potatoes

Salade Niçoise

Brown Bread

Pâte Des Pommes

MENU 08 Kromeskies

Filet De Sols Walweska

Pommes Lyonnaise

Funghi Marirati

Bread Sticks

Souffle Milanaise

MENU 09 Vol-Au-Vent De Volaille Et Jambon

Homard Thermidor

Salade Waldorf

Vienna Rolls

Mousse Au Chocolat

MENU 10 Crabe En Coquille

Quiche Lorraine

Salade de Viande

Pommes Parisienne

Foccacia

Crème Brûlée

Plus 4 Buffets - Cold Buffet

Hot Continental

Indian Continental

CHINESE

MENU 01 Prawn Ball Soup

Fried Wantons

Sweet & Sour Pork

Hakka Noddles

MENU 02 Hot & Sour soup

Beans Sichwan

Stir Fried Chicken & Peppers

Chinese Fried Rice

MENU 03 Sweet Corn Soup

Shao Mai

Tung-Po Mutton

Yangchow Fried Rice

MENU 04 Wanton Soup

Spring Rolls

Stir Fried Beef & Celery

Chow Mein

MENU 05 Prawns in Garlic Sauce

Fish Szechwan

Hot & Sour Cabbage

Steamed Noddles

INTERNATIONAL

SPAIN Gazpacho

Pollo En Pepitoria

Paella

Fritata De Patata

Pastel De Mazaana

ITALY Minestrone

Ravioli Arabeata

Fettocine Carbonara

Pollo Alla Cacciatore

Medanzane Parmigiane

Grissini

Tiramisu

GERMANY Linsensuppe

Sauerbaaten

Spatzale

German Potato Salad

Pumpernicklr

Apfel Strudel

U.K. Scotch Broth

Roast Beef

Yorkshire Pudding

Glazed Carrots & Turnips

Roast Potato

Yorkshire Curd Tart

Crusty Bread

GREECE Soupe Avogolemeno

Moussaka A La Greque

Dolmas

Tzaziki

Baklava

Harlequin Bread

BAKERY & PATISSERIE PRACTICALS

MUST INCLUDE

- Decorated Cakes

- Gateaux

- International Breads

- Sorbets, Parfaits

- Hot/Cold Desserts

DEMONSTRATION OF

Charcuterie Galantines

Pate

Terrines

Mousselines