DIU-BLC
Food and Beverage Production (Summer 2021)
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Welcome to Culinary World!!!
Announcements
INTRODUCTION
Course Outline-Introduction to Culinary Arts & Hospitality
Course Assessment Plan
Instructor Profile
UNIT 1: UNDERSTANDING FOOD PRODUCTION KNOWLEDGE
ACTIVITY- Lesson 1.1 The History of Culinary Arts
ACTIVITY- Lesson 1.2 Elements and Principles of Culinary Arts
VIDEO-Culinary Arts Kitchen Tour
UNIT-2: UNDERSTANDING FOOD SAFETY & HYGIENE
ACTIVITY- Lesson 2.2 – Good Personal Hygiene
ACTIVITY- Lesson 2.3 – Controlling Time & Temperature
QUIZ-1 on Unit 1 and 2
QUIZ-1
UNIT-3: UNDERSTAND FOOD SERVICE TOOLS & EQUIPMENT'S
Book Chapter
ASSIGNMENT- Unit 3: Food Service Tools and Equipment’s
UNIT 4: UNDERSTAND BASIC PRINCIPLES OF COOKING
ACTIVITY -Assignment - Unit 4: Basic Principles of Cooking and Food Science
Discussion Forum- Unit 4
QUIZ-2 ON Unit 3 & 4
QUIZ-2
UNIT 5: UNDERSTAND BASIC METHODS OF COOKERY
Book- Cooking Techniques
VIDEO-Unit 5- Use Basic Methods of Cookery
SELF-ASSESSMENT-Unit 5: Understand Basic Methods of Cookery
ACTIVITY- Home Work-Lesson 5.1 Dry Cooking Techniques
ACTIVITY- Home Work-Lesson 5.2 Moist Cooking Techniques
Home Based Live Lab Performance-1
MID TERM EXAMINATION
Mid-term Examination - Part A- Objective Questions (10 Marks)
Mid-term Examination- Part B- Theory Questions (10 Marks)
Mid-term Examination- Part C- Home Based Lab Performance (5 Marks)
QUIZ-3 on Unit 5
QUIZ-3
UNIT 6: PREPARE STOCKS
Book Chepter-Stocks, Sauces & Soups
Stocks
Information Sheet- Stocks, Sauces and Soups
THE CULINARY PRO
ACTIVITY- Unit 6-Home-Based Lab Work
QUIZ-4
UNIT 7: PREPARE SAUCES
PPT-Sauces
Information Sheet- Stocks, Sauces and Soups
THE CULINARY PRO
ACTIVITY-Unit 7-Home-Based Lab Work
UNIT 8: PREPARE SOUPS
Information Sheet- Stocks, Sauces and Soups
SOUPS
THE CULINARY PRO
QUIZ-5
UNIT-10: APPETIZERS AND SALADS
SEMESTER ASSESSMENT
Semester Assessment - Part A- Objective Questions (15 Marks)
Semester Assessment- Part B- Home Based Lab Performance (15 Marks)
Semester Assessment- Part C- Lesson Activity/ Term Paper (10 Marks)
CLASS RECORDING INFORMATION-SPRING 2021
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THM 208 (GM-212)
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DIU
Faculty of Business & Entrepreneurship
Tourism and Hospitality Management
THM Summer 2021
THM 208 (GM-212)
Summary
Food and Beverage Production (Summer 2021)
Teacher:
Md. Golam Mostofa
Skill Level
:
Beginner