Craftsmanship in Food Production Course at SRM Institute of Hotel Management - (SRM-IHM), Chennai Syllabus & Subjects Semester Wise

The Craftsmanship in Food Production syllabus at SRM Institute of Hotel Management - (SRM-IHM), Chennai is designed to provide overall knowledge to the students with a strong foundation. Craftsmanship in Food Production faculty at SRM Institute of Hotel Management - (SRM-IHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Craftsmanship in Food Production at SRM Institute of Hotel Management - (SRM-IHM), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Craftsmanship in Food Production syllabus at SRM Institute of Hotel Management - (SRM-IHM), Chennai maintains a balance between theoretical knowledge and practical knowledge.

Craftsmanship in Food Production first year students at SRM Institute of Hotel Management - (SRM-IHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. SRM Institute of Hotel Management - (SRM-IHM), Chennai also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Craftsmanship in Food Production syllabus at SRM Institute of Hotel Management - (SRM-IHM), Chennai is also frequently updated to give industry relevant training and knowledge to students. SRM Institute of Hotel Management - (SRM-IHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at SRM Institute of Hotel Management - (SRM-IHM) enable Craftsmanship in Food Production students to apply knowledge and skills in a controlled environment and get required experience.

According to syllabus of Craftsmanship in Food Production progress, students learn advanced topics and complex concepts. The Craftsmanship in Food Production curriculum at SRM Institute of Hotel Management - (SRM-IHM), Chennai mainly focuses on analytical and critical thinking. As the Craftsmanship in Food Production course unfolds, students develop several important skills that increases their employability. As per syllabus of Craftsmanship in Food Production at SRM Institute of Hotel Management - (SRM-IHM) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.

Craftsmanship in Food Production curriculum at SRM Institute of Hotel Management - (SRM-IHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Craftsmanship in Food Production syllabus at SRM Institute of Hotel Management - (SRM-IHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.

Additional curriculum at SRM Institute of Hotel Management - (SRM-IHM)

Workshops and Seminars - Regular sessions with industry experts help Craftsmanship in Food Production students at SRM Institute of Hotel Management - (SRM-IHM) to stay updated with current trends.
Group Projects - Collaborative projects according to SRM Institute of Hotel Management - (SRM-IHM) syllabus develop teamwork and problem-solving skills.
Case Studies - Craftsmanship in Food Production syllabus offers analysis of real-world scenarios to apply theoretical knowledge.
Extracurricular Activities - SRM Institute of Hotel Management - (SRM-IHM) offers several activities like sports, clubs, societies, etc. to encourage overall development.

Note: Given below syllabus is based on the available web sources. Please verify with the SRM Institute of Hotel Management - (SRM-IHM), Chennai for latest Craftsmanship in Food Production curriculum.

Syllabus and Subjects for Craftsmanship in Food Production

The syllabus for a Craftsmanship Course in Food Production encompasses a comprehensive curriculum aimed at equipping students with the fundamental knowledge and practical skills necessary for a career in culinary arts and food preparation. This course typically provides a well-rounded understanding of the culinary world, delving into its historical context and contemporary relevance. It places a strong emphasis on mastering essential cooking techniques, ranging from basic skills like chopping and sautéing to more advanced methods such as roasting and grilling.

The syllabus includes a crucial component of food safety and sanitation, ensuring that students are well-versed in the protocols and practices necessary to maintain a clean and hygienic kitchen environment. Additionally, students learn the art of menu planning and design, exploring how to create menus that are not only delicious but also visually appealing.

Below given are the subjects taught in the Craftsmanship Course in Food Production:

Texture of food	Introduction to Cookery
Leavening agents	Culinary terms
Poultry: - Age, quality, market types, preparation, dressing, and cuts with its uses	Conventional and non-conventional methods of cooking
Meat preservation – elementary	Methods of mixing food
Selection and identification of varieties of fish, cuts of meat, beef, pork, and vegetables available	Movements in mixing, weighing, and measuring
Methods of Cooking with special application to cereals	Overview of the Catering Industry
Reheating of food	Kitchen Organizational structure
Methods of cooking; boiling, poaching, grilling, roasting, frying with proper accompaniments	Classification of raw materials
Poultry & Game	Preparation of Ingredients
Eggs: Structure, selection, and quality of; various Ways of cooking eggs	Aims and Objects of Cooking

Projects for Craftsmanship in Food Production

The following are a number of the maximum famous projects for Craftsmanship in Food Production programs:

(i). The Effects of Blending Cow Milk With Soymilk on Yoghurt Quality
(ii). The Role of Technology in Nutrition
(iii). The Impact of Nutrition Education on The Dietary Habits of Females
(iv). Effect of Different Oil in High Protein Salad Cream
(v). Prevention of Hazards in The Kitchen Area

Reference Books for Craftsmanship in Food Production

Below given are the books that each aspirant searching for admission to a craftsmanship path in meal manufacturing ought to have as their observation sources.

Name of Author	Name of Book
Raj Patel	Stuffed and Starved
Eric Schlosser	Fast food nation
Amanda Little	The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
Chef Parvinder	Food Production Operations
Michael Pollan	The Omnivore's Dilemma