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UNIT 1
(8Hours) Introduction to Professional Cooking-Historyand Originof Modern Cooking, Attitudeand Behavior in Kitchen, Personal Hygiene and Understanding Food Safety, Uniform and Protective Clothing, Aims and Objective of Cooking Hierarchy of Kitchen -Classical Kitchen Brigades, Duties and Responsibilities, Coordination with Other Departments, Modern Day Staffing In Hotels, Career Opportunity.
Submitted by: Banarsidas Chandiwala Institute of Hotel Management &Catering Technology, New Delhi NEW DELHI Bachelor of Hotel Management & Catering Technology (BHMCT)
As per the latest IPU syllabus — cross-check electives with your college.
Where can I download Foundation Course in Food Production-I (BHCT 101) notes for IPU?
This page has upcoming Foundation Course in Food Production-I notes for IPU BHMCT BHMCT semester 1, aligned with the latest IPU syllabus. Free resources download instantly; premium ones unlock right after payment.
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Which semester is Foundation Course in Food Production-I taught in for BHMCT?
Foundation Course in Food Production-I (BHCT 101) is a semester 1 subject in the IPU BHMCT Bachelor of Hotel Management & Catering Technology (BHMCT) curriculum.
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