PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
1
SEMESTER-I
SEMESTER-II
*Components of Internal assessment
Title of Paper
Marks for Theory Marks For
Practical
Examination
Maximum
Marks External
Assessment
Internal
Assessment*
FOOD PRODUCTION -
COOKERY -II
36 14 50 100
COMMODITIES AND FOOD
COSTING-II
36 14 - 50
NUTRITION 36 14 - 50
ENGLISH COMMUNICATION
SKILLS
36 14 - 50
TOTAL MARKS : 250
Title of Paper
Marks for Theory Marks for
Practical
Examination
Maximum
Marks External
Assessment
Internal
Assessment*
FOOD PRODUCTION -
COOKERY -I
36 14 50 100
LARDER 36 14 50 100
COMMODITIES AND FOOD
COSTING-I
36 14 - 50
HYGIENE –I 36 14 - 50
ENGLISH
COMMUNICATION-I
36 14 - 50
COMPUTER APPLICATIONS
IN FOOD PRODUCTION-I
(NO EXAM)
(TO BE TAUGHT IN PRACTICAL CLASSES)
TOTAL MARKS : 350
S. No.
Component Marks
(i) AVERAGE OF TWO HOUSE TESTS 6
(ii) ASSIGNMENT 5
(iii) ATTENDANCE 3
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
2
SEMESTER-I
FOOD PRODUCTION- COOKERY-I
Max. Marks: 100 Practical: 50 marks
Theory : 36 marks Internal Assessment: 14 marks
THEORY
Max Marks: 36 Duration of the Paper-3 hours
Pass Marks : 35% Lectures-3 hours per week
Instructions for Paper Setters
The question paper will consist of three sections A, B and C. Sections A and B will have four
questions from the respective sections of the syllabus and each will be of 6 marks. Sections C
will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION -A
1. Introduction of cookery, Culinary History- Development of the Culinary Art from the
middle ages to modern cookery. modern hotel kitchen, Nouvelle Cuisine, Cuisine, Indian
Regional Cuisine, Popular International Cuisine, French classical menu, Importance of
kitchen in Hotel & Catering establishments:Aims & Objectives of Cooking, classification
of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on
various foods, weighing and measures, texture of food, Culinary terms.
2. Methods of cooking with special application of meat, fish, vegetables, cheese, pulses and
egg. Conventional and non-conventional methods of cooking, solar cooking microwave
cooking, fast food operation, Variety of fish, meat and vegetables. Accompaniment
Garnishes and Rechauffe.
SECTION- B
3. Principal of Menu planning, portion control, brief study of how portions are worked out
Invalid cookery purchasing specifications, quality control, indenting and costing. Type of
Breakfast -English, American, Continental and Indian Breakfast, type of restaurant
service
4. Description and use of the following:
Kitchen stewarding and upkeep of equipment
Staff organization of Kitchen, coordination with the other Department
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
3
SEMESTER-I
FOOD PRODUCTION- COOKERY-I
PRACTICAL
Max. Marks: 50 marks Lectures-16 hours per week
Duration of the Paper -6 hours Pass marks: 40%
Familiarization of tools/ equipment and their use:- Indian
Rice 08 varieties
Indian Bread 10 varieties
Dal 10 varieties
Vegetables 15 varieties
Chutney 05 varieties
Raita 05varieties
Egg dishes 03 varieties
Fish dishes 05 varieties
Meat dishes 08 varieties
Chicken dishes 08 varieties
Shorba 02 varieties
Tandoor dishes Tandoori chicken, tandoori fish, seek kabab,botikabab
Snacks 10 varieties
Sweets 08 varieties
Chinese:-
Soups 2 Varieties
Noodles & Rice 4 Varieties
Chicken 2 Varieties
Pork 2 Varieties
Meat 2 Varieties
Prawns 2 Varieties
Fish 1 Varieties
Vegetables 3 Varieties
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
4
SEMESTER-I
LARDER Max. Marks: 100 Practical: 50 marks
Theory : 36 marks Internal Assessment: 14 marks
THEORY
Max Marks: 36 Duration of the Paper-3 hours
Pass Marks : 35% Lectures-3 hours per week
Instructions for Paper Setters
The question paper will consist of three sections A, B and C. Sections A and B will have four
questions from the respective sections of the syllabus and each will be of 6 marks. Sections C
will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION- A
1. Larder - organization& Layout.
2. Larder control – Maintenance & upkeep of larder equipment and supplies.
3. Fire Precautions
4. Hors d oeuvre and salads- classification.
5. Cleaning and care of larder equipment
6. Poultry and Game:Poultry- Classification preparation, dressing and cuts with its
uses.Game- Furred game and feathered game, preparation cuts with its uses.
7. Assembling of cold buffets, sandwiches and canapés,Proper storage of leftovers.
SECTION- B
8. Different types of forcemeat and their uses.
9. Decorative work including sculptures, ice carving, vegetables and fruit carvings.
10. Fish - Classification, scaling, cleaning, preparation, basic cuts and its uses &storage.
11. Butchery –cuts of beef, lamb, mutton and pork, its uses and weights.
12. Proper storage of leftovers.
PRACTICALS
Practical: 50 marks Lectures-9 hours per week
Duration of Paper – 6 hours Pass Marks : 40%
1. Preparation of various simple and compound Horsdoevures :
Simple Salads : 5 Varieties.
Compound salads : 2 Varieties.
Fruit based : 2 Varieties.
Fish based : 2 Varieties.
Meat based : 2 Varieties.
Vegetable based : 2 Varieties.
2. Preparation of salad dressings – 3 Varieties.
3. Decorative work- ice, vegetable and fruit carving
4. Butchery :
(a) Lamb and mutton- Demonstration of jointing mutton carcasses.
Deboning of mutton leg and shoulder. Curry cuts and boti kabab.
(b) Pork- Demonstration and preparation of pork chops, deboning of pork leg.
(c) Fish- cuts fish and its use in cold buffets.
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
5
SEMESTER-I
HYGIENE Max. Marks: 50 marks
Theory : 36 marks Pass Marks : 35%
Internal Assessment: 14 marks lectures- 3hours per week
Duration of the Paper-3 hours
THEORY
Instructions for Paper Setters
The question paper will consist of three sections A, B and C. Sections A and B will have four
questions from the respective sections of the syllabus and each will be of 6 marks. Section C will
consist of 6 short answer type questions covering the entire syllabus uniformly and will carry 12
marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION- A
1. Personal hygiene, care of skin, hand and feet, Food handlers hygiene, protective
clothing.
2. Golden rules of first aid and treatment of cuts, wounds, burns.
3. Food Poisoning–Causative factors& the precautions to be taken byFood handlers.
SECTION- B
4. Dishwashing methods- manual and machine dish washing- merits and Demerits.
5. Cleaning and care of larder equipment
6. Garbage disposal- different methods- advantages and disadvantages.
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
6
SEMESTER-I
COMMODITIES AND FOOD COSTING-I
Max. Marks: -50 marks
Theory : 36 marks Pass Marks : 35%
Internal Assessment: 14 marks Lectures-3 hours per week
Duration of the Paper-3 hours
THEORY
Instructions for Paper Setters
The question paper will consist of three sections A, B and C. Sections A and B will have four
questions from the respective sections of the syllabus and each will be of 6 marks. Sections C
will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION- A
1. Prevailing food standards in India, food adulteration as a public health hazard, simple
tests in the detection of common food adulterants, Essential Commodities Act-ISI
Agmark
2. Methods of food preservation –long term and short term methods.
Convenience food- sugar preserves and confectionery gums.
SECTION- B
3. Importance of costing and cost dynamic- variable and semi- variable and fixed cost.
4. Elements of cost- material, labour and overhead
5. Cost control procedure through Purchasing Receiving, Storing issuing and preparation,
portion control.
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
7
SEMESTER-I
COMPUTER APPLICATIONS IN FOOD PRODUCTION
(To be taught in practical classes)
Lectures -1 hour per week NO EXAM TO BE HELD
1: Computer fundamentals
History
Information concepts and processing
Elements of a computer processing system
Hardware, features and uses
Input/ Output devices
Software concepts – MS DOS, MS OFFICE (use)
2 : Introduction to Windows Introduction of computer for accounting records and controls.
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
8
SEMESTER-I
ENGLISH COMMUNICATION-I
Max. Marks : 50 marks Duration of the Paper : 3hours
Theory : 36 marks Lectures-3 hours per week
Internal Assessment: 14 marks Pass Marks : 35%
Instructions for Paper Setters
The question paper will consist of THREE SECTIONS –A, B and C. Sections A and B will have
four questions from the respective sections of the syllabus and each will be of 6 marks. Sections
C will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION-A
1. Introduction – Definition, objectives, principles of effective communication and the
importance of good communication.
2. Types of communication- formal, informal, verbal, written, horizontal, vertical
SECTION-B
3. Essentials of good business letter and types of letters- official D.O.
4. Letter writing – Circular, Memo, Notice , U.O Note, applications Bio-data (C.V) covering
letter, invitations , Greetings , Apologies.
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
9
SEMESTER-II
FOOD PRODUCTION- COOKERY – II
Max. Marks: 100 Practical: 50 marks
Theory : 36 marks Internal Assessment: 14 marks
THEORY
Max Marks: 36 Duration of the Paper-3 hours
Pass Marks : 35% Lectures-3 hours per week
Instructions for Paper Setters
The question paper will consist of THREE SECTIONS –A, B and C. Sections A and B will have
four questions from the respective sections of the syllabus and each will be of 6 marks. Sections
C will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION- A
1. Eggs- Structure, selection of quality, various ways of cooking eggs with example
in each method and prevention of blue ring formation.
2. Basic stocks , Aspics & Jellies
3. Roux blanch Roux blond and Roux burn.
4. Béchamel sauce, tomato sauce, veloute sauce, Espagnole sauce, Hollandaise and
mayonnaise sauce with the necessary precautions to be observed while preparing
these.
5. Soup Definition, classification of soups with example in each group, recipe for
one liter consommé, 10 popular consommés with their garnishes.
6. Vegetables- Effect of heat on different vegetables in acid/ alkaline medium and
reaction with metal.
7. Method of cooking different vegetables with emphasis on cooking asparagus,
brussel sprouts.
SECTION –B 8. Pastry. Recipes of short crust pastry, puff pastry, flaky pastry choux pastry,
Danish pastry and their derivatives.
9. Theory of Bread making, bread rolls, Bread sticks, Indian Breads
10. Recipe sends methods of preparation of plain ice cream.
11. Balancing of recipes, standardization of recipes, standard yield, maintaining
recipe files,
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
10
SEMESTER-II
FOOD PRODUCTION- COOKERY – II
PRACTICAL
Practical: 50 marks Lectures-16 hours per week
Duration of the Paper -6 hours Pass Marks : 40%
1. Continental: Stock- white stock, brown stock, fish stock, Sauce- Béchamel
sauce, veloute sauce, tomato, Espagnole, hollandaise and mayonnaise with
derivatives of each.Demi glass, Mint sauce, horse reddish, bread sauce and apple
sauce.
Compound Butters - 3 varieties
2. Soups:-
Purees 2 Varieties.
Cream 3 Varieties.
Voloute 2 Varieties.
Broths 2 Varieties.
Bisques 1 Varieties.
Consommes 5 Varieties.
Cold Soups 2 Varieties.
Potages 2 Varieties.
Fish:-
Baked 2 Varieties.
Grilled 2 Varieties.
Shallow fried 2 Varieties.
Deep fried 4 Varieties.
Poaches 2 Varieties.
Chicken and other Meats:-
Stew 2 Varieties.
Casseroles 2 Varieties.
Roast 2 Varieties.
Braised 2 Varieties.
Grilled/Baked 2 Varieties.
Chicken (Sautes) 5 Varieties.
Entrees 3 Varieties.
Pork 2 Varieties.
Steaks 3 Varieties.
Vegetables:-Preparation and cooking of vegetables – Potatoes- 10 varieties
Farinaceous dishes:- Spaghetti and macaroni dishes – 2 Varieties
Egg: Breakfast egg preparation - 5 varieties
Sweets:-
Mouse 3 Varieties
Soufflés 3 Varieties.
Baked 3 Varieties
Steamed (Pudding) 3 Varieties
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
11
SEMESTER-II
COMMODITIES AND FOOD COSTING-II
Max. Marks: -50 marks
Theory : 36 marks Pass Marks : 35%
Internal Assessment: 14 marks lectures-3 hours per week
Duration of the Paper-3 hours
THEORY
Instructions for Paper Setters
The question paper will consist of three sections A, B and C. Sections A and B will have four
questions from the respective sections of the syllabus and each will be of 6 marks. Sections C
will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION- A
1. Cereals- Wheat, rice, maize
Breakfast Cereals-Uses and storage of Cornflakes, puffed rice, pressed rice.
2. Pulses-Types and uses of pulses.
3. Fresh fruits and vegetables, classification of fruit and vegetables and its use.
SECTION- B
4. Dairy products – Milk and its composition and storage, classification and use of cheese,
butter & cream.
5. Brief introduction of Tea, Coffee, Cocoa and its procurement, storage and use, Food
flavors, essences and colors with brand names.
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
12
SEMESTER-II
NUTRITION
Max. Marks: -50 marks
Theory : 36 marks Pass Marks : 35%
Internal Assessment: 14 marks Lectures-3 hours per week
Duration of the Paper-3 hours
Instructions for Paper Setters
The question paper will consist of THREE SECTIONS –A, B and C. Sections A and B will have
four questions from the respective sections of the syllabus and each will be of 6 marks. Sections
C will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION- A
1, Definition of nutrition, definition of calorie, daily calorie requirement for different age .
groups factors, Food groups and their role in balance diet.
2. Carbohydrates and proteins – Classification source, functions Recommended Daily
Allowance (RDA), excess and deficiency.
3. Fats- classification according to sources, difference between animal fat and vegetable fat,
functions, Recommended Daily Allowance (RDA), excess and deficiency.
4. Minerals –Importance of Minerals with special emphasis on calcium and iron (function &
sources). Vitamins in diet- Fat soluble- A, D, E & K water soluble, B- complex, Thiamin,
Niacin, Riboflavin and Vitamin C, sources, function recommended Daily Allowance, excess and deficiency.
SECTION- B
5. Health Food & menus for diabetic, heart, blood pressure patients, specific, requirements
for sports.
6. Food Storage- Techniques of correct storage, storage temperature of different commodities
to prevent bacterial manifestation or contamination.
7. Pest Control- Rodents and insect control techniques, special stress on control of flies, rats
and cockroaches
PUNJABI UNIVERSITY, PATIALA
Scheme of Studies and Syllabus for
DIPLOMA IN FOOD PRODUCTION SERVICE (One Year Course) Part-I (Sem. I & II)
Session 2020-2021
13
ENGLISH COMMUNICATION SKILLS
Max. Marks: 50 marks
Theory : 36 marks Pass Marks : 35%
Internal Assessment: 14 marks lectures-3 hours per week
Duration of the Paper-3 hours
THEORY
Instructions for Paper Setters
The question paper will consist of three sections A, B and C. Sections A and B will have four
questions from the respective sections of the syllabus and each will be of 6 marks. Sections C
will consist of 6 short answer type questions covering the entire syllabus uniformly and will
carry 12 marks in all.
Instructions for Candidates
Candidates are required to attempt FIVE questions in all. Two questions from each section A and
B. The entire section C is COMPULSORY.
SECTION –A
1. COMMUNICATION –TYPES & PROCESS
Introduction, definitions, Process of communication, Types of communication, upward,
downward, horizontal, vertical and diagonal, verbal, nonverbal and oral and Written.
2. WRITTEN COMMUNICATION
Business report, business representation, formal letter, drafting effective letter, formats,
style of writing, Use of jargons. Handling meetings: Types of meetings, Structuring a
meeting: agenda and minutes, Conducting a meeting.
SECTION- B
3. SPEECHES
- Drafting, a speech, presentation, Personal grooming, Paragraphs and creative
writing,Extempore
- Suggested Topics: Like 1. Promotion of awareness among high school students
- Towards career in hospitality Industry. 2 Effective Communication for
successfulcareeretc.
4. Introduction to Group Discussion Techniques with Debate and Extempore, Employment
Interview.
Suggested Reading:
1) Bhaskar, W.W.S., AND Prabhu, NS., “ English Through Reading”, Publisher:MacMillan,
1978
2) Business Correspondence and Report Writing” -Sharma, R.C. and Mohan K. Publisher: Tata
McGraw Hill 1994
3) Communications in Tourism & Hospitality- Lynn Van Der Wagen, Publisher:Hospitality
Press
4) Business Communication- K. K. Sinha
5) Essentials of Business Communication By Marey Ellen Guffey, Publisher:Thompson Press
6) How to win Friends and Influence People By Dale Carnegie, Publisher: PocketBooks
7) Basic Business Communication ByLesikar & Flatley, Publisher Tata McGraw Hills
8) Body Language By Allan Pease, Publisher Sheldon Press
9) Business Correspondence and Report Writing", Sharma, RC.and Mohan, K.,
Tata McGraw Hill, 1994 "Model Business Letters", Gartside, L., Pitman, 1992
10) Communications in Tourism & Hospitality, Lynn Van Oer Wagen, Hospitality Press