Basic Sauces

• Post author:rajvuniversity
• Post published:November 22, 2023
• Post category:Basic Sauces/FOOD PRODUCTION AND PATISSERIE LAB – I/Syllabus of Diploma in Hotel Management and Catering Technology

Basic Sauces- There are several basic sauces that serve as foundations for countless dishes in cooking. Here are some of the fundamental sauces: Tomato Sauce (Marinara Sauce): Ingredients: Tomatoes, garlic,…

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Chain of restaurants

• Post author:rajvuniversity
• Post published:October 11, 2023
• Post category:BASIC FOOD AND BEVERAGE SERVICE/chain of restaurants/Syllabus of Diploma in Hotel Management and Catering Technology/UNIT II

Chain of restaurants- A chain of restaurants is a group of multiple dining establishments that operate under the same brand, ownership, and management. These restaurants typically share a common menu,…

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Culinary History

• Post author:rajvuniversity
• Post published:October 9, 2023
• Post category:BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY/Culinary History/Syllabus of Diploma in Hotel Management and Catering Technology/UNIT I

Culinary History- Culinary history is the study of the evolution of food, cooking techniques, and culinary traditions over time. It delves into the cultural, social, economic, and technological factors that…

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Culinary Practice

• Post author:rajvuniversity
• Post published:September 4, 2023
• Post category:BHMCT 3rd years syllabus/Culinary Practice/Semester V

Culinary Practice- "Hotel Culinary Practice" likely refers to a specific aspect of culinary training or coursework within the context of a hotel management or hospitality program. In such a program,…

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Advance Food Production II

• Post author:rajvuniversity
• Post published:August 31, 2023
• Post category:Advance Food Production II/Diploma in Hotel Management 3rd Year Syllabus/Semester VI

Advance Food Production II- "Advance Food Production II" seems to refer to an advanced level or a continuation of a course or topic related to food production. Without specific details…

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