Search this site
Embedded Files
Skip to main content
Skip to navigation
hospitalitygurukul.com
Home
videos
HM Notes
States & Union territories
AN - Andaman & Nicobar Islands
AP - Andhra Pradesh
ANU-Acharya Nagarjuna University
AR - Arunachal Pradesh
AS - Assam
BR - Bihar
CH - Chandigarh
CT - Chhattisgarh
DD - Daman & Diu
DL - Delhi
DN - Dadra & Nagar Haveli
GA - Goa
GJ - Gujarat
HP - Himachal Pradesh
HR - Haryana
JH - Jharkhand
JK - Jammu & Kashmir
KA - Karnataka
KL - Kerala
Ladakh
LD - Lakshadweep
MH - Maharashtra
ML - Meghalaya
MN - Manipur
MP - Madhya Pradesh
MZ - Mizoram
NL - Nagaland
OR - Odisha
PB - Punjab
PY - Puducherry
RJ - Rajasthan
SK - Sikkim
TG - Telangana
Hyderabad
OU-Osmania University
TN - Tamil Nadu
TR - Tripura
UP - Uttar Pradesh
UT - Uttarakhand
WB - West Bengal
Universities
NCHMCT
IGNOU
Osmania University
Bharathiyar University
Acharya Nagarjuna University
Courses
Ph.D in Tourism & Hospitality
M.Sc HHA - IHM Pusa, Chennai, Lucknow & Bangalore
MBA In Hotel Management
M.T.T.M- MAster of Travel & Tourism Management
B.Sc. H&Ha - Bachelor of Science in Hotel & Hospitality Administration
1st Semester Syllabus
Food Production (Th)
F & B (Th)
F.O (TH)
Acc.opr (TH)
Application of Computers | Theory
Hotel Engineering
Nutrition
F.P. Bakery
F.P. Cookery
Acc.opr (pr)
F&B (PR)
F.O (PR)
2nd Semester Syllabus
Food.pro (TH)
F & B Th.
F.O Th.
Acc.opr.Th
Accountancy
Communication
Food Sci.
F. P. Bakery
F . P. Cookery
F & B Pr.
F.O. Pr.
Acc.Opr.Pr.
3rd/4th Semester syllabus
Food pro.TH.
F & B Th.
F.O Th.
Acc.opr.Th
F & B Ctrl.
H.Accountancy
F.S.Q.
Food Pro.Pr.
F & B Pr.
F.O. Pr.
Acc.Opr.Pr.
5th Semester Syllabus
Food pro.TH.
F & B Th.
F.O.M. Th.
Acc.Mgt.Th
Strategic Mgt.
Financial Mgt.
Food Pro.Bakery
Food Pro. Cookery
F & B Pr.
F.O.M. Pr
Acc.Mgt.Pr.
Research Project
6th Semester Syllabus
Food pro.TH.
F & B Th.
F.O.M. Th.
Acc.Mgt.Th
Facility Planning
F & b Mgt.
Food Pro.Bakery
Food Pro. Cookery
F & B Pr.
F.O.M .Pr
Acc.Mgt.Pr.
Research Project
BHMCT - Bachelors of Hotel Management & Catering Technology
1st Semester
Food Production (Th)
2nd Semester
BCTCA - Bachelor of Catering Technology & Culinary Arts
Topics
Food Production
Cooking Stocks
Methods of Cooking
Garnishes
Types of Sugar
Bisque soup
basics-cooking-principles
Importance of Sugar
Chowder Soup
Thikening Agents
Bisque Soup
veloute soup
Raising Agent or Leavening Agent
Commodities
Use of Egg in Cookery
Puree Soup
Bisque Soup
Cream Soup
Veloute Soup
Selection of Egg for Cooking
Structure of an Egg
Famous Indian Sweets
Goan Cuisine
Basic Recipes of Consomme with 10 Garnishes
Punjabi Cuisine
Maharashtrian Cuisine
Kashmiri Cuisine
Classification with Examples
Rajasthani Cuisine
Gujarati Cuisine
Hyderabad Cuisine
Andhra Pradesh Cuisine(Telugu Cuisine)
classification with examples
Bengali Cuisine
Mughlai Cuisine
Tamilnadu Cuisine
Regional Indian Cuisine
Mobile Catering
Off Premises Catering
Hospital Catering
Egg Cookery
soups
Boiling
Poaching
Broiling
Baking
Frying
Grilling
Roasting
Methods of Cooking
Quantity Purchase & Storage in Bulk Kitchen
Classification of Sauces
Sauces
Usage of Stocks
Preparation of Stocks
Stocks
Characteristic of Rail, Airline(Flight Kitchens and Sea Catering)
Kitchen Planning
Indenting in Quantity Food kitchen
Institutional And Industrail Catering
Basic Principles of Menu Planning
Equipment Required for Mass/Volume Feeding
Introduction to Indian Breads
Bouillon Soup
Broth SOUP
LAYOUT OF SERVICE & WASH UP
LAYOUT OF RECEIVING AREAS
GENERAL LAYOUT OF KITCHEN AREA
DIFFERENT MASALA USED IN INDIAN COOKERY
INDIAN CONDIMENTS AND SPICES
BAKING TEMPERATURE & ITS IMPORTANCE
BAKING TEMPERATURE & ITS IMPORTANCE
PRINCIPLES OF BREAD MAKING
CARE TO BE TAKEN WHILE PREPARING PASTRY
ROLE OF EACH INGREDIENTS IN PASTRY
PASTRY RECIPES AND METHODS OF PREPARATION
RICE, CEREALS & PULSES
FISH COOKERY
POULTRY (WITH MENU EXAMPLES OF EACH)
VARIETY MEATS (OFFALS)
VARIETIES OF RICE AND OTHER CEREALS
TYPES OF PASTRY
CUTS OF PORK
CUTS OF LAMB/MUTTON
CUTS OF BEEF/VEAL
SOUPS
ROLE OF EACH INGREDIENT IN BREAD MAKING
COOKING OF FLOUR (STARCH)
USES OF FLOUR IN FOOD PRODUCTION
PROCESSING OF WHEAT – FLOUR
TYPES OF WHEAT
PASTRY
DIFFERENT MASALA USED IN INDIAN COOKERY
INDIAN CONDIMENTS AND SPICES
F&B Service
Solved Question Papers
Research Projects
Exam Results
Backlogs - Finish to achieve your Dream Degree
IT / IET - Industrial Exposure Training
Books
Trainings & Certifications
Contact Us
hospitalitygurukul.com
Home
videos
HM Notes
States & Union territories
AN - Andaman & Nicobar Islands
AP - Andhra Pradesh
ANU-Acharya Nagarjuna University
AR - Arunachal Pradesh
AS - Assam
BR - Bihar
CH - Chandigarh
CT - Chhattisgarh
DD - Daman & Diu
DL - Delhi
DN - Dadra & Nagar Haveli
GA - Goa
GJ - Gujarat
HP - Himachal Pradesh
HR - Haryana
JH - Jharkhand
JK - Jammu & Kashmir
KA - Karnataka
KL - Kerala
Ladakh
LD - Lakshadweep
MH - Maharashtra
ML - Meghalaya
MN - Manipur
MP - Madhya Pradesh
MZ - Mizoram
NL - Nagaland
OR - Odisha
PB - Punjab
PY - Puducherry
RJ - Rajasthan
SK - Sikkim
TG - Telangana
Hyderabad
OU-Osmania University
TN - Tamil Nadu
TR - Tripura
UP - Uttar Pradesh
UT - Uttarakhand
WB - West Bengal
Universities
NCHMCT
IGNOU
Osmania University
Bharathiyar University
Acharya Nagarjuna University
Courses
Ph.D in Tourism & Hospitality
M.Sc HHA - IHM Pusa, Chennai, Lucknow & Bangalore
MBA In Hotel Management
M.T.T.M- MAster of Travel & Tourism Management
B.Sc. H&Ha - Bachelor of Science in Hotel & Hospitality Administration
1st Semester Syllabus
Food Production (Th)
F & B (Th)
F.O (TH)
Acc.opr (TH)
Application of Computers | Theory
Hotel Engineering
Nutrition
F.P. Bakery
F.P. Cookery
Acc.opr (pr)
F&B (PR)
F.O (PR)
2nd Semester Syllabus
Food.pro (TH)
F & B Th.
F.O Th.
Acc.opr.Th
Accountancy
Communication
Food Sci.
F. P. Bakery
F . P. Cookery
F & B Pr.
F.O. Pr.
Acc.Opr.Pr.
3rd/4th Semester syllabus
Food pro.TH.
F & B Th.
F.O Th.
Acc.opr.Th
F & B Ctrl.
H.Accountancy
F.S.Q.
Food Pro.Pr.
F & B Pr.
F.O. Pr.
Acc.Opr.Pr.
5th Semester Syllabus
Food pro.TH.
F & B Th.
F.O.M. Th.
Acc.Mgt.Th
Strategic Mgt.
Financial Mgt.
Food Pro.Bakery
Food Pro. Cookery
F & B Pr.
F.O.M. Pr
Acc.Mgt.Pr.
Research Project
6th Semester Syllabus
Food pro.TH.
F & B Th.
F.O.M. Th.
Acc.Mgt.Th
Facility Planning
F & b Mgt.
Food Pro.Bakery
Food Pro. Cookery
F & B Pr.
F.O.M .Pr
Acc.Mgt.Pr.
Research Project
BHMCT - Bachelors of Hotel Management & Catering Technology
1st Semester
Food Production (Th)
2nd Semester
BCTCA - Bachelor of Catering Technology & Culinary Arts
Topics
Food Production
Cooking Stocks
Methods of Cooking
Garnishes
Types of Sugar
Bisque soup
basics-cooking-principles
Importance of Sugar
Chowder Soup
Thikening Agents
Bisque Soup
veloute soup
Raising Agent or Leavening Agent
Commodities
Use of Egg in Cookery
Puree Soup
Bisque Soup
Cream Soup
Veloute Soup
Selection of Egg for Cooking
Structure of an Egg
Famous Indian Sweets
Goan Cuisine
Basic Recipes of Consomme with 10 Garnishes
Punjabi Cuisine
Maharashtrian Cuisine
Kashmiri Cuisine
Classification with Examples
Rajasthani Cuisine
Gujarati Cuisine
Hyderabad Cuisine
Andhra Pradesh Cuisine(Telugu Cuisine)
classification with examples
Bengali Cuisine
Mughlai Cuisine
Tamilnadu Cuisine
Regional Indian Cuisine
Mobile Catering
Off Premises Catering
Hospital Catering
Egg Cookery
soups
Boiling
Poaching
Broiling
Baking
Frying
Grilling
Roasting
Methods of Cooking
Quantity Purchase & Storage in Bulk Kitchen
Classification of Sauces
Sauces
Usage of Stocks
Preparation of Stocks
Stocks
Characteristic of Rail, Airline(Flight Kitchens and Sea Catering)
Kitchen Planning
Indenting in Quantity Food kitchen
Institutional And Industrail Catering
Basic Principles of Menu Planning
Equipment Required for Mass/Volume Feeding
Introduction to Indian Breads
Bouillon Soup
Broth SOUP
LAYOUT OF SERVICE & WASH UP
LAYOUT OF RECEIVING AREAS
GENERAL LAYOUT OF KITCHEN AREA
DIFFERENT MASALA USED IN INDIAN COOKERY
INDIAN CONDIMENTS AND SPICES
BAKING TEMPERATURE & ITS IMPORTANCE
BAKING TEMPERATURE & ITS IMPORTANCE
PRINCIPLES OF BREAD MAKING
CARE TO BE TAKEN WHILE PREPARING PASTRY
ROLE OF EACH INGREDIENTS IN PASTRY
PASTRY RECIPES AND METHODS OF PREPARATION
RICE, CEREALS & PULSES
FISH COOKERY
POULTRY (WITH MENU EXAMPLES OF EACH)
VARIETY MEATS (OFFALS)
VARIETIES OF RICE AND OTHER CEREALS
TYPES OF PASTRY
CUTS OF PORK
CUTS OF LAMB/MUTTON
CUTS OF BEEF/VEAL
SOUPS
ROLE OF EACH INGREDIENT IN BREAD MAKING
COOKING OF FLOUR (STARCH)
USES OF FLOUR IN FOOD PRODUCTION
PROCESSING OF WHEAT – FLOUR
TYPES OF WHEAT
PASTRY
DIFFERENT MASALA USED IN INDIAN COOKERY
INDIAN CONDIMENTS AND SPICES
F&B Service
Solved Question Papers
Research Projects
Exam Results
Backlogs - Finish to achieve your Dream Degree
IT / IET - Industrial Exposure Training
Books
Trainings & Certifications
Contact Us
More
Home
videos
HM Notes
States & Union territories
AN - Andaman & Nicobar Islands
AP - Andhra Pradesh
ANU-Acharya Nagarjuna University
AR - Arunachal Pradesh
AS - Assam
BR - Bihar
CH - Chandigarh
CT - Chhattisgarh
DD - Daman & Diu
DL - Delhi
DN - Dadra & Nagar Haveli
GA - Goa
GJ - Gujarat
HP - Himachal Pradesh
HR - Haryana
JH - Jharkhand
JK - Jammu & Kashmir
KA - Karnataka
KL - Kerala
Ladakh
LD - Lakshadweep
MH - Maharashtra
ML - Meghalaya
MN - Manipur
MP - Madhya Pradesh
MZ - Mizoram
NL - Nagaland
OR - Odisha
PB - Punjab
PY - Puducherry
RJ - Rajasthan
SK - Sikkim
TG - Telangana
Hyderabad
OU-Osmania University
TN - Tamil Nadu
TR - Tripura
UP - Uttar Pradesh
UT - Uttarakhand
WB - West Bengal
Universities
NCHMCT
IGNOU
Osmania University
Bharathiyar University
Acharya Nagarjuna University
Courses
Ph.D in Tourism & Hospitality
M.Sc HHA - IHM Pusa, Chennai, Lucknow & Bangalore
MBA In Hotel Management
M.T.T.M- MAster of Travel & Tourism Management
B.Sc. H&Ha - Bachelor of Science in Hotel & Hospitality Administration
1st Semester Syllabus
Food Production (Th)
F & B (Th)
F.O (TH)
Acc.opr (TH)
Application of Computers | Theory
Hotel Engineering
Nutrition
F.P. Bakery
F.P. Cookery
Acc.opr (pr)
F&B (PR)
F.O (PR)
2nd Semester Syllabus
Food.pro (TH)
F & B Th.
F.O Th.
Acc.opr.Th
Accountancy
Communication
Food Sci.
F. P. Bakery
F . P. Cookery
F & B Pr.
F.O. Pr.
Acc.Opr.Pr.
3rd/4th Semester syllabus
Food pro.TH.
F & B Th.
F.O Th.
Acc.opr.Th
F & B Ctrl.
H.Accountancy
F.S.Q.
Food Pro.Pr.
F & B Pr.
F.O. Pr.
Acc.Opr.Pr.
5th Semester Syllabus
Food pro.TH.
F & B Th.
F.O.M. Th.
Acc.Mgt.Th
Strategic Mgt.
Financial Mgt.
Food Pro.Bakery
Food Pro. Cookery
F & B Pr.
F.O.M. Pr
Acc.Mgt.Pr.
Research Project
6th Semester Syllabus
Food pro.TH.
F & B Th.
F.O.M. Th.
Acc.Mgt.Th
Facility Planning
F & b Mgt.
Food Pro.Bakery
Food Pro. Cookery
F & B Pr.
F.O.M .Pr
Acc.Mgt.Pr.
Research Project
BHMCT - Bachelors of Hotel Management & Catering Technology
1st Semester
Food Production (Th)
2nd Semester
BCTCA - Bachelor of Catering Technology & Culinary Arts
Topics
Food Production
Cooking Stocks
Methods of Cooking
Garnishes
Types of Sugar
Bisque soup
basics-cooking-principles
Importance of Sugar
Chowder Soup
Thikening Agents
Bisque Soup
veloute soup
Raising Agent or Leavening Agent
Commodities
Use of Egg in Cookery
Puree Soup
Bisque Soup
Cream Soup
Veloute Soup
Selection of Egg for Cooking
Structure of an Egg
Famous Indian Sweets
Goan Cuisine
Basic Recipes of Consomme with 10 Garnishes
Punjabi Cuisine
Maharashtrian Cuisine
Kashmiri Cuisine
Classification with Examples
Rajasthani Cuisine
Gujarati Cuisine
Hyderabad Cuisine
Andhra Pradesh Cuisine(Telugu Cuisine)
classification with examples
Bengali Cuisine
Mughlai Cuisine
Tamilnadu Cuisine
Regional Indian Cuisine
Mobile Catering
Off Premises Catering
Hospital Catering
Egg Cookery
soups
Boiling
Poaching
Broiling
Baking
Frying
Grilling
Roasting
Methods of Cooking
Quantity Purchase & Storage in Bulk Kitchen
Classification of Sauces
Sauces
Usage of Stocks
Preparation of Stocks
Stocks
Characteristic of Rail, Airline(Flight Kitchens and Sea Catering)
Kitchen Planning
Indenting in Quantity Food kitchen
Institutional And Industrail Catering
Basic Principles of Menu Planning
Equipment Required for Mass/Volume Feeding
Introduction to Indian Breads
Bouillon Soup
Broth SOUP
LAYOUT OF SERVICE & WASH UP
LAYOUT OF RECEIVING AREAS
GENERAL LAYOUT OF KITCHEN AREA
DIFFERENT MASALA USED IN INDIAN COOKERY
INDIAN CONDIMENTS AND SPICES
BAKING TEMPERATURE & ITS IMPORTANCE
BAKING TEMPERATURE & ITS IMPORTANCE
PRINCIPLES OF BREAD MAKING
CARE TO BE TAKEN WHILE PREPARING PASTRY
ROLE OF EACH INGREDIENTS IN PASTRY
PASTRY RECIPES AND METHODS OF PREPARATION
RICE, CEREALS & PULSES
FISH COOKERY
POULTRY (WITH MENU EXAMPLES OF EACH)
VARIETY MEATS (OFFALS)
VARIETIES OF RICE AND OTHER CEREALS
TYPES OF PASTRY
CUTS OF PORK
CUTS OF LAMB/MUTTON
CUTS OF BEEF/VEAL
SOUPS
ROLE OF EACH INGREDIENT IN BREAD MAKING
COOKING OF FLOUR (STARCH)
USES OF FLOUR IN FOOD PRODUCTION
PROCESSING OF WHEAT – FLOUR
TYPES OF WHEAT
PASTRY
DIFFERENT MASALA USED IN INDIAN COOKERY
INDIAN CONDIMENTS AND SPICES
F&B Service
Solved Question Papers
Research Projects
Exam Results
Backlogs - Finish to achieve your Dream Degree
IT / IET - Industrial Exposure Training
Books
Trainings & Certifications
Contact Us
2nd Sem | Accommodation Operation | Practical
Google Sites
Report abuse
Page details
Page updated
Google Sites
Report abuse
