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Institute of Hotel Management- Bangalore

Lesson Plan
Name of the teacher

K.Senthilkumar

Subject

Food Science.

Class

1st Year

Medium of instruction:

English

Method of teacher :

Micro Teaching (Assignment for the students)

AV aids used

PPT, Videos, Photos

S.

Subject

Details

Methods

Teach Assessments Time

ing

o.

Aids

1.

Food Science
Basic Aspect

Developing

student Set Induction:

PPTs,

with

general

Lecture

understanding on Food
Science

Ask students to share their


knowledge about Food
Science.

2 Hr

Students are able to:


Define

CIA Test

Food

Science
Food

Semina
rs

Lecture:

Oral Q&A

Learning Outcomes

chemistry,

food
microbiology and
food processing

Definition and scope of


food science and
Its inter-relationship
with food chemistry, food
microbiology and food
processing.

2.

Carbohydrates

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding

on

carbohydrates and its


effect on cooking

Ask students to share their


knowledge

about

carbohydrates and its effect

Lecture
,
Semina

Oral Q&A
CIA Test

4 Hrs

Students are able to:


Know

about

CHO.
Gelatinisation and
Retrogradation

on cooking

rs,

Lecture:
A. Introduction
B. Effect of cooking
(gelatinisation and
retrogradation)
C. Factors affecting
texture of
carbohydrates
(Stiffness of CHO gel
& dextrinization
D. Uses of carbohydrates
in food preparations

3.

FAT & OILS

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding on Fats
and Oils

Ask students to share their


knowledge about Fats & Oils.
Lecture:

Lecture
,
Semina

A. Classification (based on the rs,


origin and degree of
saturation)
B. Autoxidation (factors and

Oral Q&A
CIA Test
Competitions

05 Hrs

Students

are able to:

Know about
Classification of
Fat.
Oxidation
Effect of heating
on fats & oils

prevention measures)
C. Flavour reversion
D. Refining, Hydrogenation &
winterisation
E. Effect of heating on fats &
oils with respect to
smoke point
F. Commercial uses of fats
4.

PROTEINS

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding

on

Ask students to share their


knowledge about Protiens

Protiens

Lecture
,

Lecture:
A. Basic structure and
properties
B. Type of proteins based
on their origin
(plant/animal)
C. Effect of heat on
proteins
(Denaturation,
coagulation)
D. Functional properties
of proteins (Gelation,
Emulsification,
Foamability,
Viscosity)

Semina
rs,

Oral Q&A
CIA Test

04 Hrs

Students are able to:


Know about
Protien
Denaturaletion
Gelatination

E. Commercial uses of
proteins in different
food preparations (like
Egg gels, Gelatin gels,
Cakes, Confectionary
items,

Meringues,

Souffles,

Custards,

Soups, Curries etc.)

5.

FOOD
PROCESSING

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding on Food
Processing

Ask students to share their


knowledge

about

Food

Processing.
Lecture:
A.
B.
C.
D.

Definition
Objectives
Types of treatment
Effect of factors like
heat, acid, alkali on
food constituents

Lecture
,
Semina
rs,

Oral Q&A
CIA Test

03 Hrs

Students

are able to:

Know about
Food Processing.

6.

EVALUATION
OF FOOD

Developing

student Set Induction:

PPTs,

with

general

Lecture

understanding

on

Evaluation of food

Ask students to share their


knowledge about evaluation
of food.
Lecture:
A. Objectives
B. Sensory assessment
of food quality
C. Methods
D. Introduction to
proximate analysis of
Food constituents

Oral Q&A

03 Hrs

CIA Test

Students are able to:


Know about
Evaluation

Semina

food.

rs,
assign
ments

Rheological aspects of
food
7.

EMULSIONS

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding

on

Ask students to share their


knowledge about

Emulsions

Lecture
,

Emulsions

Semina

Oral Q&A
CIA Test

03 Hrs

Students are able to:


Know about
Emulsification

of

rs,

Lecture:

Practic
A. Theory of
emulsification
B. Types of emulsions
C. Emulsifying agents

al
Demos.

D. Role of emulsifying
agents in food emulsions
8.

COLLOIDS

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding

on

Colloids

Ask students to share their


knowledge about Colloids
Lecture:

Lecture

Oral Q&A

02 Hrs

CIA Test

Students are able to:


Know about Colloids

,
Semina
rs,

Definition

Application of colloid
systems

in

food

preparation
9.

FLAVOUR

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding

on

Ask students to share their


knowledge about Flavours

Lecture

Oral Q&A
CIA Test

02 Hrs

Students are able to:


Know about Flavours.

Flavours

Lecture:

Semina
Definition
Description of food rs,
flavours (tea, coffee,
wine, meat, fish spices

10.

BROWNING

Developing

student Set Induction:

PPTs,

with

general

Videos,

understanding
Browning

on

Ask students to share their


knowledge about Browning
Lecture:

Lecture
,
Semina

Types (enzymatic and rs,


non-enzymatic)
Role in food
preparation
Prevention
of
undesirable browning

Oral Q&A
CIA Test

02 Hrs

Students are able to:


Know about Browning.

Institute of Hotel Management- Bangalore

Lesson Plan
Name of the teacher

K.Senthilkumar

Subject

Bakery.

Class

1st Year

Medium of instruction:

English

Method of teacher :

Micro Teaching (Assignment for the students)

AV aids used

Practical Demos, Videos, Photos

S.

Subject

Details

Methods

Teach Assessments Time

ing

o.

Aids

1.

Short Crust Developing


Pastry

student Set Induction:

with the preparation of


Short crust pastry

Ask students to share their


knowledge about Short crust
pastry.

Practic
al
Demo

Oral Q&A

6 Hr

Learning Outcomes

Students

are able to

Prepare:

CIA Practical
Test

Short Crust Pastry

Videos

Practical:

2.

Laminated

Developing

Pastry

with the preparation of

Jam tarts,

Turnovers

student Set Induction:

Laminated pastry

Ask students to share their


knowledge about Laminated
pastry.
Practical:

Palmiers,

Khara Biscuits,

Practic
al
Demo
Videos

Oral Q&A
CIA Practical
Test

7 Hrs

Students

are able to

Prepare:
Laminated Pastry

3.

Choux Paste

Developing

Danish

Pastry,

Cream Horns

student Set Induction:

with the preparation of


Choux Paste

Ask students to share their


knowledge about Choux
Paste.

Practic
al
Demo

Oral Q&A

7 Hrs

Students

are able to

Prepare:

CIA Practical
Test

Choux Paste

Videos

Practical:

4.

COLD SWEET

Developing

Eclairs,

Profiteroles

student Set Induction:

with the preparation of


Cold Sweet

Ask students to share their


knowledge about Cold Sweet.
Practical:

Honeycomb mould

Butterscotch sponge
Coffee mousse

Practic
al
Demo
Videos

Oral Q&A
CIA Practical
Test

12 Hrs

Students
Prepare:

are able to

Cold Sweets

Lemon sponge
Trifle
Blancmange
Chocolate mousse
Lemon souffl
5.

HOT SWEET

Developing

student Set Induction:

with the preparation of


Hot Sweet

Ask students to share their


knowledge about Hot Sweet.
Practical:

Practic
al
Demo

Oral Q&A

12 Hrs

Students

are able to

Prepare:

CIA Practical
Test

Hot Sweet.

Videos

Bread & butter pudding


Caramel custard
Albert pudding
Christmas pudding
6.

INDIAN

Developing

student Set Induction:

SWEETS

with the preparation of

Ask students to share their

Practic
al

Oral Q&A
CIA Practical

08 Hrs

Students

are able to

Prepare: Indian Sweet.

Indian Sweet

knowledge about Indian


Sweet.

Demo
Videos

Practical:

chicoti,

gajjar

halwa,

kheer

Test