Dr Sunil Kumar
Assistant Professor in department of Tourism and Hospitality ManagementDespite spending his professional life cooking, Sunil Kumar has always enjoyed baking and cake decorator. A naturally talented chef and baker’s, he has many years of experience in baking and cooking. His enthusiasm for teaching students, together with his natural warmth, has endeared his to a generation of students and has ensured her a permanent place in their affections. Sunil’s tremendous energy is now being channeled into bringing his skills to the widest possible audience. Sunil Kumar has done B.Sc. in hotel and hospitality administration from Institute of hotel management (I.H.M.) GwRead More...
Food Quality Management
Books by Dr Sunil Kumar
"Food Quality Management: Textbook for UG & PG Students" is a comprehensive guide to food safety and excellence, designed for both undergraduate and professional students. The global food system is complex, and the demand for safe, nutritious, and high-quality food is increasing. This book provides a holistic understanding of the field, including core principles, cutting-edge techniques, and emerging trends.
The book begins by exploring the foundationa
Food Quality Management
Books by Dr Sunil Kumar
"Food Quality Management: Textbook for UG & PG Students" is a comprehensive guide to food safety and excellence, designed for both undergraduate and professional students. The global food system is complex, and the demand for safe, nutritious, and high-quality food is increasing. This book provides a holistic understanding of the field, including core principles, cutting-edge techniques, and emerging trends.
The book begins by exploring the foundationa
A Textbook for Culinary Education
Books by Dr Sunil Kumar & Dr DM Lomte
It covers a diverse range of topics, beginning with the exploration of culinary history, seasoning, and flavoring, and progressing to advanced techniques such as charcuterie and the intricate art of pastry. Each is thoughtfully structured to provide both theoretical knowledge and practical insights, ensuring a well-rounded understanding of the subject matter.
Table of Content for your References
1. A CULINARY HISTORY
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