FOOD PRODUCTION MANAGEMENT (BSCH3001)
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Recent Submissions
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Preservation Techniques
(GALGOTIAS UNIVERSITY, 2019) -
Sauces and Coulis
(GALGOTIAS UNIVERSITY, 2019) -
Dessert Presenatation
(GALGOTIAS UNIVERSITY, 2019) -
Types of Hot Desserts
(GALGOTIAS UNIVERSITY, 2019) -
Cakes and Pastries
(GALGOTIAS UNIVERSITY, 2019) -
UNIT – 4 Topic : Scandinavian Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
UNIT - 1 Appetizers, Garnishes and Sandwiches Topic 4: Sandwiches
(GALGOTIAS UNIVERSITY, 2019) -
UNIT –4 Topic : Scandinavian Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
Appetizers, Garnishes and Sandwiches Topic 1: Hot Appetizers
(GALGOTIAS UNIVERSITY, 2019) -
International Cuisine & Bakery-Confectionery Topic-3: French Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
LARDER OR COLD KITCHEN Objective Topic 7: Common terms used in Larder
(GALGOTIAS UNIVERSITY, 2019) -
UNIT - 4 International Cuisine & Bakery-Confectionery Topic3: French Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
UNIT - 5 Production Management, Wines and Herbs Topic 2: Wines and Herbs used in cooking
(GALGOTIAS UNIVERSITY, 2019-12) -
UNIT - 4 International Cuisine & Bakery-Confectionery Topic 1: Thai Cuisine
(GALGOTIAS UNIVERSITY, 2019-12) -
UNIT - 4 International Cuisine & Bakery-Confectionery Topic 1: Chinese Cuisine
(GALGOTIAS UNIVERSITY, 2019-12) -
Topic 6: Yield Testing
(GALGOTIAS UNIVERSITY, 2019) -
Topic 7: Common terms used in Larder
(GALGOTIAS UNIVERSITY, 2019) -
Topic 4 : Larder Control
(GALGOTIAS UNIVERSITY, 2019) -
UNIT -1 LARDER OR COLD KITCHEN Objective Topic: Kitchen Organization
(GALGOTIAS UNIVERSITY, 2019)
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