NCHMCT NOTES
SEMESTER 1st
FOUNDATION COURSE IN FOOD PRODUCTION
CHAPTER 1 - INTRODUCTION TO COOKERY
CHAPTER 2 - CULINARY HISTORY
CHAPTER 3 - HIERARCHY AREA OF DEPARTMENT AND KITCHEN
CHAPTER 4 - CULINARY TERMS
CHAPTER 5 - AIMS & OBJECTS OF COOKING FOOD
CHAPTER 6 - BASIC PRINCIPLES OF FOOD PRODUCTION – I
CHAPTER 7 - METHODS OF COOKING FOOD
CHAPTER 8 - SOUPS
CHAPTER 9 - EGG COOKERY
CHAPTER 10 - COMMODITIES
No comments:
Post a Comment