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Tribhuvan University

BSc CSITBachelor of Science in Computer Science and Information TechnologyBCABachelor of Computer ApplicationBITBachelor of Information TechnologyBIMBachelor of Information ManagementBBABachelor of Business AdministrationBBSBachelor of Business StudiesBBMBachelor of Business ManagementBITMBachelor of Information Technology Management

Pokhara University

BE Computer (PU)Bachelor of Engineering in Computer EngineeringBBA (PU)Bachelor of Business Administration (Pokhara University)

National Examinations Board (+2)

Class 10Class 10 (SEE)+2 Science+2 Science (Class 11 and 12)+2 Management+2 Management (Class 11 and 12)+2 Humanities+2 Humanities (Class 11 and 12)
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BHM302 Food Production and Patisserie II

Food Production and Patisserie II chapter guide

Chapter guide for Food Production and Patisserie II. Chapter names and their order in your textbook or official syllabus may differ slightly.

TU BHM Semester 2. 10 units, 3 credit hours. Each bar shows the unit’s share of teaching time.

  1. Unit 1Kitchen Organization and Hygiene · note
  2. Unit 2Stocks, Soups and Sauces · note
  3. Unit 3Meat Cookery · note
  4. Unit 4Poultry and Game · note
  5. Unit 5Fish and Shellfish · note
  6. Unit 6Vegetables and Salads · note
  7. Unit 7Indian and Nepali Cuisine Basics · note
  8. Unit 8Bakery: Breads and Doughs · note
  9. Unit 9Pastry and Confectionery · note
  10. Unit 10Desserts and Cakes · note