Essentials of larder control, Importance and functions of larder in main kitchen, relationship with other section of main kitchen, Duties and responsibilities of Larder chef, Equipments and tools used in larder, Floor plan or layout of a larder. . Kitchen stewarding: Importance of kitchen stewarding, Organization of the kitchen stewarding department, equipments found in kitchen stewarding department, work flow in kitchen stewarding, garbage disposal.

Italian cuisine: characteristics, ingredients used , equipments used, Dishes with recipes & preparations method. Russian cuisine: characteristics, ingredients used, equipments used, Dishes with recipes & preparation method. American cuisine: characteristics, ingredients used, equipments used, Dishes with recipes & preparation method. Scandinavian cuisines: Characteristics, ingredients used, equipments used, Dishes with recipes & preparation method. Mexican cuisine: characteristics, ingredients used, equipments used, Dishes with recipes & preparation method Fusion cuisine &Ecletic cuisine: -Characteristics, difference between them and Dishes with recipes

SAUSAGE A. Introduction to charcutierie B. Sausage – Types & Varieties C. Casings – Types & Varieties D. Fillings – Types & Varieties E. Additives & Preservatives FORCEMEATS A. Types of forcemeats B. Preparation of forcemeats C. Uses of forcemeats BRINES, CURES & MARINADES A. Types of Brines B. Preparation of Brines C. Methods of Curing D. Types of Marinades E. Uses of Marinades F. Difference between Brines, Cures & Marinades HAM, BACON & GAMMON A. Cuts of Ham, Bacon & Gammon. B. Differences between Ham, Bacon & Gammon C. Processing of Ham & Bacon D. Green Bacon E. Uses of different cuts GALANTINES A. Making of galantines B. Types of Galantine C. Ballotines PATES A. Types of Pate B. Pate de foiegras C. Making of Pate D. Commerical pate and Pate Maison E. Truffle – sources, Cultivation and uses and Types of truffle. MOUSE & MOUSSELINE A. Types of mousse B. Preparation of mousse C. Preparation of mousseline D. Difference between mousse and mousseline CHAUD FROID A. Meaning of Chaudfroid B. Making of chaudfrod& Precautions C. Types of chaudfroid D. Uses of chaudfroid ASPIC & GELEE A. Definition of Aspic and Gelee B. Difference between the two C. Making of Aspic and Gelee D. Uses of Aspic and Gelee QUENELLES, PARFAITS, ROULADES Preparation of Quenelles, Parfaits and Roulades

Importance, names of garnishes used with soup, fish, beef, veal, poultry and game. Cold Preparation: Galantine, Ballotine, terrine, Pate terrine, mousse, souffle, mousselines, quenelles etc. Recipes for the above. Ice carving: Equipment, ice preparation, making a template, melting effects, storage. NON EDIBLE DISPLAYSA. Ice carvings B. Tallow sculpture C. Fruit & vegetable Displays D. Salt dough E. Pastillage F. Jelly Logo G. Thermacol work

Layout, Production planning and work flow Stores Management- Types, principles, layout and control. Indenting New Product Development, standard recipe formulation, recipe conversion and adjustments. Inventory management, EOQ, Re-order levels, Bin management Purchasing and receiving Quality control, Yield management HACCP as control tool Food costing and forecasting, Forms and formats PURCHASING (i) Aims and objectives of purchasing policy, central purchasing and identifying regular suppliers (ii) Job description of Purchase Manager (iii) Types of Purchases/ Methods employed 1. Perishables (Meat, Poultry, Dairy products, Fruits and Vegetables etc.) 2. Non Perishable 3. Chemicals and cleaning supplies 4. Engineering items (spares) 5. Capital supplies Petty purchases RECEIVING (i) Aims of Receiving department (ii) Equipment required for receiving (iii) Receiving procedure (iv) Documents required while receiving (from hotel and from supplier) (v) Use of Standards and Specifications while receiving (vi) Goods Receiving Report, Daily Receiving report STORES – RECIEPTS/ ISSUE CONTROL (i) Aims of Store control (ii) Job description of the Store Manager, Store In-charge (iii) Types of stores in Hotel (Food, Dry, Engineering, Chemical and Cleaning, Beverage, Deep freezer etc. (iv) Store control procedure and records (bin cards, cardex and computer software used) (v) Security aspects (vi) Monthly Inventory/ Stock taking procedure (vii) Maintaining Stock level and lead time, Practical problems