HomeLibraryFood Production

Cover of Food Production

Accessible digital edition

DIGITAL E-BOOKPost Graduate

EXPLORE THIS TITLE

Food Production

Post Graduate Program in Hotel Management

Explore Food Production as part of Post Graduate Program in Hotel Management. Read the syllabus and available chapters online.

Academic programmePost Graduate Program in Hotel Management

LevelPost Graduate

Reading sections16

SourceLibrary syllabus and chapters

No account needed • Read on any device

INSIDE THE BOOK

Explore the chapters.

Jump into any section and continue reading at your own pace.

Food ProductionSyllabus

Professional Kitchen Foundations And Culinary TerminologyChapter 1

Culinary Science Sensory Evaluation And Cooking MethodsChapter 2

Food Commodities Selection And ProcurementChapter 3

Stocks Sauces Soups And Foundational PreparationsChapter 4

Plant Based Foods Eggs And Dairy ProductionChapter 5

Meat Poultry Game And Seafood ProductionChapter 6

Garde Manger Charcuterie And Cold KitchenChapter 7

Bakery Pastry And ConfectioneryChapter 8

Indian Regional And International CuisinesChapter 9

Nutrition Special Diets And Menu Product DevelopmentChapter 10

Food Safety Quality Assurance And Regulatory ComplianceChapter 11

Kitchen Design Equipment And Production SystemsChapter 12

Production Planning Cost Control And AnalyticsChapter 13

Food Production Leadership Sustainability And GovernanceChapter 14

Digital Transformation Ai And Future Food ProductionChapter 15