PGDHM: POST GRADUATION DIPLOMA IN HOTEL MANAGEMENT

Aims and objectives of cooking, classification of raw materials, preparation of
ingredients, methods of mixing foods, effect of heat on various foods,weighing and measure,texture of food, culinary terms. Safety precautions and prevention of accidents in Kitchen.Methods of cooking with special applicationto meat, fish, vegetables, cheese, pulses and egg cooking, solar cooking, microwave cooking etc. Fast food items, selection andidentification of varieties of fish, meat and vegetables available in the local market.Accompaniments, garnishes and rechauffe.