Food Production and Patisserie II

## Course Details

**Unit 1: Indian Cuisine (4 LHs)**
Introduction, Influences, Regional Cuisines, Basic Indian Gravies.

**Unit 2: Nepali Cuisine (4 LHs)**
Features, Regional Dishes, Cooking techniques.

**Unit 3: Food Commodities (4 LHs)**
Egg, Cereals, Fats and Oil, Sugar.

**Unit 4: Salad & Dressing (4 LHs)**
Classification and compositions.

**Unit 5: Cakes & Pastes (4 LHs)**
Cake making principles, Pastes.

**Unit 6: Pasta (4 LHs)**
History, types, sauces.