Higher National Diploma in Hospitality management(culinary Arts by Edexcel

1 YEAR SYALLABUS (diploma course)

S. No

TOPICS

No. Sessions

1

French Culinary Terms

2 Sessions

2

Knives and equipment

2. Sessions

3

Methods of Cooking

3. Sessions

4

Basic Cuts

2. Sessions

5

Herbs and spices

1 Sessions

6

HACCP

1. Sessions

7

Potatoes and tubers

1. Sessions

8

Kitchen organization chart

1. Sessions

9

Metric conversion chart

1 Sessions

10

Fire & safety measures

2. Sessions

11

Stocks

1. Sessions

12

Soups

2 Sessions

13

Sauces

3. Sessions

14

Egg Cookery

2 Sessions

15

Fish & Shell Fish

1. Sessions

16

Food poisoning and food contamination

3. Sessions

17

Cheese

1 Sessions

18

Meats and basic cuts

2 Sessions

19

Chicken, lamb, beef, veal

3 Sessions

20

Farinaceous dishes

1 Sessions

21

Fats & oils

1 Sessions

22

Salads

2 Sessions

23

Forcemeats & Mousse

1 Sessions

24

Cold sauces

1 Sessions

25

Gelatin And aspic

1 Sessions

26

Pate & terrines and garde manger pdts

2. Sessions

27

Hors d Oeuvres & appetizers

2. Sessions

28

Charcuterie

1 Sessions

29

Menu Planning

3 Sessions

30

Origins of Indian Cuisine

1 Sessions

31

Bakery theory

3 Sessions

32

French Classical Menu

3 . Sessions

33

HACCP

3 Sessions

No. Sessions