MAKING OF A CHEF

This is the value-added edition of the successful textbook presenting a fairly enlarged version of the text with updated information incorporating current knowledge in the field. A few new chapters have been added namely Thai Cookery and Diet Cookery for growing interest in the profession. The systematic study of the hospitality profession has taken a big leap in India during the last few decades and there had been a substantial growth in the establishing of catering colleges both in the private and public sectors. The major emphasis in all types of curricula at the diploma and degree levels of such study programs remains on the theory and practical in the culinary arts and science. Lessons on culinary practice and food production happen to be a major focus for the catering students. This book presents the essentials of the subject through the following chapters: Cooking and Food: A Brief Historical Note; 2 The Kitchen; The Chef; The Chef and Kitchen Work; Cooking Classroom Methodologies; Principles of Bakery Work; Classroom Menus (Indian); Classroom Menus (Continental); Thai Cooking; 1 Regional Food Production; 12 Diet Cookery; followed by valuable Appendices and comprehensive Glossary. The book lucidly provides in a systematic manner all the essential steps that are to be taught to the students in the classroom as per the syllabus of the National Council of Hotel Management. It is designed to serve as a useful text handbook and practical guide for the students of hotel management and catering a course which is providing interesting career opportunities in the hotel and catering sector of the hospitality industry.