Unit-1:INTRODUCTION TO COOKERY
- Hygiene – Personal, Food, Environment
- Uniforms & protective clothing
- Safety procedure in handling kitchen equipment
- Attitude & Personnel Ethics,
- Food Production – Industry,
- Traditional Cookery & Origin of modern cookery
- Indian Culinary History
- Ayurveda & Vegetarianism
Unit-2:ORGANIZATION STRUCTURE OF MODERN KITCHENS AND AIMS & OBJECTS OF COOKING FOOD
- Classical Brigade & Modern Staffing
- Duties and responsibilities of various chefs in Catering Establishments
- Professional ethics and etiquettes in workplace,
- Aims of cooking (Including senses through food),
- Outcomes of cooking process,
- Techniques used in cooking,
- Basic principles of Safety Precautions,
- Waste Segregation
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ROLE OF INGREDIENTS:
- Fats & Oils (Shortenings),
- Raising Agents,
- Flour – All purpose, Whole wheat, Multigrain, Millets, Gluten free,
- Sugar – Importance, Types, Cooking stages,
- Water – pH, Application in cooking, as commodity
Unit-3: BASIC COOKING PRINCIPLES
- HEAT TRANSFER AND COOKING METHODS
- STOCKS: Definition and Types, Components of stock, Method, Storage and Usage;
- THICKENINGS & SAUCES
Unit-4: SOUPS & SALADS
- Definitions, Classification with examples
- International Soups
- Components of Salads
- PLANT BASED CULINARY ARTS
- Importance
- Vegetables & Fruits – Identification & Classification
- Effect of Heat on Vegetables & Fruits
- Storage of Vegetables & Fruits
- UNDERSTANDING EGG AND FISH:
- Classification & Selection, Usage, Precaution
- Cuts of Fish
Unit-5: BASIC PRINCIPLES OF BREAD & CAKE MAKING
- Ingredients used in bread making and their roles
- Beneficial role of microbes- probiotics
- Steps in bread making
- Methods of bread making
- Bread faults
-
CAKES:
- Ingredients used in cake making
- Methods of cake making
- Cake faults
- Unit-1: INTRODUCTION TO HOSPITALITY INDUSTRY
- Unit-2: DEPARTMENTAL ORGANISATION & STAFFING
- Unit-3: F & B SERVICE EQUIPMENT
- Unit-4: DINING SERVICES
- Unit-5: SALE CONTROL SYSTEM
SECTION – A ( Front office )
- Unit-1: INTRODUCTION TO HOSPITALITY & HOTEL INDUSTRY
- Unit-2: CLASSIFICATION OF HOTELS
- Unit-3: GUEST CYCLE
- Unit-4: ARRIVAL
- Unit-5: DURING THE STAY
SECTION – B ( Housekeeping )
- Unit-1: INTRODUCTION TO HOUSEKEEPING: SCOPE OF HOUSEKEEPING.
- Unit-2: HOUSEKEEPING DEPARTMENT
- Unit-3: PREPARING TO CLEAN
- Unit-4: GUEST ROOMS: UPKEEP AND MAINTENANCE.
- Unit-5: DAILY ROUTINES
- Unit-1: DEFINITION OF CUSTOMER
- Unit-2: SERVICE EXCELLENCE & EXPERIENCE
- Unit-3: DEFINING LOYALTY
- Unit-4: CUSTOMER METRICS
- Unit-5: GUEST CONTACT & CURRENT HOSPITALITY PRACTICE
- Unit-1: BEHAVIOURAL SKILLS
- Unit-2: PSYCHOLOGICAL TESTS
- Unit-3: TEAM SKILLS
- Unit-4: TIME MANAGEMENT
- Unit-5: SELECTION PROCESS
- Unit-1: FUNDAMENTALS OF COMMUNICATION
- Unit-2: LISTENING ON THE JOB
- Unit-3: EFFECTIVE SPEAKING
- Unit-4: NON-VERBAL COMMUNICATION
- Unit-5: SPEECH IMPROVEMENT
- Unit 1: MULTIDISCIPLINARY NATURE OF ENVIRONMENTAL STUDIES
- Unit 2: NATURAL RESOURCES
- Unit 3: ECOSYSTEMS
- Unit 4: BIODIVERSITY AND ITS CONSERVATION
- Unit 5 : ENVIRONMENTAL POLLUTION DEFINITION
- Unit 6: SOCIAL ISSUES AND THE ENVIRONMENT
- Unit 7: HUMAN POPULATION AND THE ENVIRONMENT
- Unit 8: FIELD WORK