courses hospitality

8/6/2019 Courses hospitality

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PROGRAM 1: CERTIFICATE IN BAKERY & CONFECTIONARY.COURSE CODE: CBCEV

COURSE PROGRESSION PLAN

Objective:

To equip the student with requisite skills of Bakery & Confectionary.

To provide the platform for a highly successful career

Competencies to be gained

At the end of the course students should be adept at

- Identify & handle equipment- Identify ingredients- Understand role of ingredients- Prepare yeast based products- Prepare sponge and sponge based products- Prepare short crust pastry and derivatives- Prepared baked and set dessert- Do Basic costing- Maintain high standard of personal & food hygiene- Improvement in Communication

Competency measuring parameters- Unit tests- Practical exams

Hours per week

SUB HOURS DAYS HRS/WEEK

PRACTCIAL 120 60 10

OMC, BPFP & KM 120 60 10

COMMUNICATION 40 60 3

FOOD SAFETY 20 60 2

Programme structure

COURSE DISTRIBUTION CLASS HOURS

Course Code Course Theory Practical

CBCEV

Introduction to Bakery 14 30Basic Principles of Bakery Preparation 44 40

Kitchen Management 12

Hospitality Communication & Soft Skills 40

Food Safety & Hygiene 20

Academy Learning Hours 130 70

Unit 1:- Introduction to Bakery


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CONTENT / TOPICS

Unit - 1.1 Aim and Objects of Cooking 1ST WEEK

Various Texture

Pre Preparation

Characteristics of Raw Materials

Uses of Conveniences Food1.2 Methods Of Cooking in Bakery 1ST WEEK

Roasting

Baking

Boiling

Steaming

1.3 Equipments used in bakery 1st WEEK

Types of ovens

Dough kneader

Planetary mixer

Ice cream machine

Proving racks

1.4 Bakery terminologies 2ND WEEK

Kneading

Proving

Sheeting

Creaming

Decking

Knock back

Crumbing

1.4 Bakery terminologies 2ND WEEK

Kneading

Proving

Sheeting

Creaming

Decking Knock back

Crumbing

Basic Principles of Bakery Product

Unit - 2.1 - Role of ingredients used 3rd WEEK

Fats, oils, sugars and sweeteners-Fat, butter, margarine, vegetable shortening, granulatedsugar, powdered, raw, brown, molasses, maple sugar, maple syrup.

Flours commonly used in baking, cake, all purpose, bread, pastry, cornmeal, whole wheat.

Types of milk used in baking

Spices commonly used in bakingAll spice, anise, caraway, cinnamon, cloves, ginger, mace, nutmeg, poppy seeds

Chocolate used in baking

Yeast and baking

Gelatine

Unit - 2.2 Yeast Based Product 4TH WEEK

Yeast

Flour used in bread and roll making

Discuss other ingredients in yeast dough


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Distinguish between the straight dough and the sponge dough method

Raising dough and forming loaves

Proofing and baking

Washes. Water, egg wash, sugar-based glazes.

The storage and handling of bread

Describe yeast and cake doughnuts. Yeast doughnuts, cake doughnuts, flow icing

Griddlecakes and waffles. All purpose flour, sugar, baking powder, salt, eggs, milk, creamUnit 2.3 Pastry Dough 5TH WEEK

Sweet dough ingredients. Flour, sugar, fat or shortening, eggs, milk, yeast, spices

Preparing and baking sweet doughs. Regular sweet dough: straight-dough method; normalfermentation period. Danish pastry dough: straight-dough method retarded fermentation period;butter or margarine rolled into layers in dough

Puff pastry dough ingredients - flour, shortening, acid, salt, eggs, roll-in-fat

Puff preparation and reasons for faulty puff pastries

Short crust pastry products made using short crust pastry

Filled pies and pie toppings..

Unit 2.4 Sponges Choux pastry & Cookies 6TH WEEK

Types of sponges

Reason for faulty sponges

Choux preparation products made with choux pastry

Cookie dough ingredients sugar, fat, eggs, flour, milk or water

Types of cookie droughts stiff dough, soft dough, refrigerator dough

Reason for faulty cookies

Unit 2.5 Dessert Preparation 7TH WEEK

Preparation of Custards & custard based dessert

Set dessert Souffl, Mousse, Bavarois,

The preparation of baked custard

Chiffonical and Bavarian cream pie fillings

Practical1st Practical- Identification & Cleaning of equipment & Utensils

2nd Practical- Yeast based products Bread, rolls, buns.

3rd Practical- Danish pastry products - Croissants & 2 derivative

4th Practical- Basic sponge 2 cakes & Fruit trifle

5th Practical- Short crust pastry Jam tart & Banana Flan

6th Practical- Cookies 3 varieties & Choux pastry chocolate eclairs

7th Practical- Puff pastry Vegetable puffs, Cheese straws

8th Practical- Mousse & Souffle

Unit 3 :- Kitchen Management

3.1 Principles of Menu Planning

Sequence of Courses

Types of menus 1st WEEK

Points to Consider When Planning Menus3.2 Kitchen Management

Kitchen Organization and layout

Duties and responsibilities of kitchen staff. 2nd WEEK

Man power planning3.3 Management Procedures 3RD & 4TH WEEK

Opening

Closing


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Safety

Sanitary

Shift changing

3.4 Costing

Standard recipe

Portion control

Indenting and its importance 5TH & 6TH WEEK

Principals of Food costing3.5 Material Management

Purchase specification for receiving

Receiving

Storing

Issuing LIFO/FIFO 7TH & 8TH WEEK3.6 Co ordination with other departments

Core department

Stores

Security

Unit 8 :- Hospitality Communication & Soft Skills

Basic communication 1ST,2ND & 3RD WEEKS

Hospitality communication More emphasis on practice

Personality Development & Soft Skills 4TH, 5TH & 6TH WEEKS

Group Discussion & Interview Skills More emphasis on practice

Social Etiquette & Life Skills 7TH & 8TH WEEKSMore emphasis on practice

Unit 9 :- Food Safety & Hygiene

Personal hygiene & cleanliness 1 Topic per week Cleaning & maintenance

Handling storage & transport

Food labeling

Facility design & location

Food safety inside the department

Temperature danger zone (TDZ)

Types of contamination

Implementation of HACCP


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PROGRAM- 2. CERTIFICATE COURSE IN COMMERCIAL CUISINECOURSE CODE: CCOEV

COURSE PROGRESSION PLANObjective:

To equip the student with requisite skills of commercial cooking.

To provide the platform for a highly successful career



- Identify & handle equipment

- Identify ingredients- Perform different cuts of vegetables- Meat selecting, cleaning & cuts.- Prepare basic gravies- Prepare soups/ salads, main courses & Vegetable dishes and desserts- Do Basic costing- Maintain high standard of personal & food hygiene- Improvement in Communication

Competency measuring parameters

- Unit tests

- Practical exams

Hours per week

SUB HOURS DAYS HRS/WEEK

PRACTCIAL 120 60 10

OMC, BPFP & KM 120 60 10

COMMUNICATION 40 60 3

FOOD SAFETY 20 60 2Programme structure



CCOEV

Object and Method of Cooking Food 12 80

Basic Principles of Food Production 96 40

Kitchen Management 12




Industrial Exposure Training (IET) 6 months


6/23

Unit 1 :- Object and Methods of Cooking Food

CONTENT / TOPICS

Unit 1.1 Equipment , utensils & implements - 1ST WEEK

Steamers

Griddles

Ranges

Mixers Grinders

Vegetable cutting machine

Potato peelers

Titling pan

Bratt pan

Utensils & implements

Unit 1.2 :- Aim and Objects of Cooking - 2ND WEEK

Various Texture

Pre Preparation

Characteristics of Raw Materials

Uses of Conveniences Foods

Unit 1.3 :- Methods Of Cooking Food - 3RD WEEK

Roasting / Bhunnana

Grilling

Frying /Talna

Baking

Boiling

Tandoor

Bhuno cooking

Dum

Baghar, Tarhka, Chhonkna or Tempering

Micro wave cooking

Unit 2 :- Basic Principles of Food Production

Unit 2.1 Basic Preparations Stocks

Salads - 4TH WEEK

Thickening agents

Type & preparation of gravies

Types & preparation of masalas 5TH WEEK

Desserts

Unit 2.2 Vegetable & fruits

Classification

Selection 6TH WEEK

Effect of Cooking

Vegetable & fruits available in India

Standard CutsUnit 2.3 Spices & Condiments

Classification

Identification

Effects of cooking

Unit 2.4 Pulses & Cereals 7TH WEEK

Classification and methods

Identification of Cereals & grains


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Principles of cooking cereals and grains.

Unit 2.5 Egg Cookery

Egg Sizes Jumbo, Extra Large, Large, Medium, Small,

Selection of Egg

Unit 2.6 Meat

The history of meats Fish, Mutton, beef, veal, and chicken

Selection factors

Basic cuts of meat 8th Week

Summarize storage and handling tips for fresh meats.

Practical1st Practical- Identification & Cleaning of equipment & Utensils

2nd Practical- Classification of vegetables & different cuts of vegetable

3rd Practical- Desserts Kesari, Payasam, Burfi

4th Practical- Egg preparation Hard boiled, masala, scramled, fried & omelettes

5th Practical- Breakfast menu Idly, dosa, Pongal & Ulundhu Vada - Tea

6th Practical- Breakfast menu Poori, Uppuma & vada curry - Coffee

7th , 8th , 9th ,10th , 11th , 12th , 13th & 14th Practicals 4 course menu ( Salad, Soup, main course &

potato)

Breads Rice Gravies Vegetable

- Chapathi - Plain rice - Sambhar - Urulai Varuval- Parotta - Lemon rice - Chicken khorma - Gourd Kootu

- Diamond chapathi - Tamarind rice - Kara Kuzambhu - Carrot beans poriyal

- Minced parotta - Vegetable briyani - Tomato rasam - Avial

- Omam chapathi - Chicken briyani - More Kuzambhu - Urulai podimas

- Masala chapathi - Tomato rice - Vegetable Khorma - Vazakai 65

Unit 3 :- Kitchen Management

3.1 Principles of Menu Planning

Sequence of Courses

Types of menus 1st WEEK

Points to Consider When Planning Menus3.2 Kitchen Management

Kitchen Organization and layout

Duties and responsibilities of kitchen staff. 2nd WEEK

Man power planning3.3 Procedures

Opening

Closing

Safety 3RD & 4TH WEEK


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Sanitary

Shift changing3.4 Costing

Standard recipe

Portion control

Indenting and its importance 5TH & 6TH WEEK

Principals of Food costing3.5 Material Management

Purchase specification for receiving

Receiving

Storing

Issuing LIFO/FIFO 7TH & 8TH WEEK3.6 Co ordination with other departments

Core department

Stores

Security


Basic communication 1ST MONTH

Hospitality communication More emphasis on practice

Personality Development & Soft Skills 2ND MONTH

Group Discussion & Interview Skills More emphasis on practice

Social Etiquette & Life Skills 2nd MONTHMore emphasis on practice

Unit 9 :- Food Safety & Hygiene

Personal hygiene & cleanliness 1 Topic per week

Cleaning & maintenance

Handling storage & transport Food labeling







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Program- 3 Certificate in Food & Beverage ServiceCOURSE CODE: CFBSEV


Qualities & attributes of Food & Beverage Service personnel.

Learning guest service skills.

Knowledge of menu planning

Well versed with the technical skills and interpersonal skills

Gain knowledge of the procedure and methods of service..



Well versed in the art of Food Service.

Help provide a good dining experience.

Understand the basic management roles

Knowledge of importance and types of menu.

Understand the tasks, assignments and responsibilities of each position in Food &beverage department.


- Unit tests- Practical exams


10/23

Hours per week

SUBJECT

HOURS DAYS

HRS/WEE

KFood Service 140 85 4

Beverage Service 75 40 4

Point of Sale 25 12 3

Hospitality Communication &Soft Skills 40 24 3

Food Safety & Hygiene 20 12 2

Programme structure



CFBSEV

Food Service 60 80

Beverage Service 40 35

Point of Sale 20 5




Industrial Exposure Training (IET) 240

Duration: 2 months.


11/23

CONTENT / TOPICS Week 1

Unit - 1.1 :- Introduction & Classification of Food & Beverage Service industry

Introduction to Food & Beverage Industry

Commercial Week - 1

Non-commercial

Unit 1.2 :- Organization & Career opportunities of Food & Beverage Service Department

Organization of a F&B department in a hotel

Duties & responsibilities of various F & B staff Week - 1

Attributes of a good F & B staff

Unit 1.3 :- Layout of commercial food & beverage service outlets

Coffee shops

Specialty restaurants

Banquet operations Week - 2

Room service

Bar

Unit 1.4 :- Food & Beverage Service Equipments

Classification of equipment

Identification of Cutlery, Crockery, Glassware, and Hollowware Week - 2

Special equipment in F & B service and its usesUnit 2.1 :- Preparation of the restaurant

Mise-en-place, mise-en- scene Week - 3

Rules of laying a cover

Procedures for service of a meal.

Unit 2.3 :- Menu Planning

Menu design Week - 3

Sequence of courses

Unit 2.4 :- Different types of service:

Pre-plated or American Service

Silver service or English Service Week - 4

Buffet service

In-room dining service (room service)

Unit 3.1 Basic types of menu and service

Table dhte Week - 4

A la carte

Unit 3.2 :- Order Taking Procedures

Suggestive selling Week - 5

Menu knowledge

Unit 3.3 :- Cover set up for different meal periods

Breakfast

Lunch

Dinner Week - 5

High-tea

Snacks

Unit 4.2 :- Banquet

Taking booking

Types of setting Week - 5

Frilling

Service & supervising

Billing & settling

Unit 4.3 :- Room Service

Order taking & answering phone

Executing & delivering an order to a room Week - 6

Service inside a room

Tray & trolley set-ups Room & floor clearance

Guest feedback


12/23

Unit -5 :- Beverage Service

Unit 5.1 :- Knowledge of non-alcoholic beverages

Stimulating beverages

Nourishing beverages Week - 7

Carbonated beverages

Mineral waters

Unit 5.2 - Knowledge of Wine Definition

Wine types

Classification Week - 7

Wine labels

Wine bottles

Serving & storing

Unit 5.3 - Knowledge of Beer

Definition

Classification & types Week - 8

international brands

Service of Canned & draught beer

Unit 5.4 - Knowledge of Spirits Introduction & Basic Knowledge

Unit 5.5 - Knowledge of Liqueurs

Introduction & Basic Knowledge

Unit 6 :- Point of Sale Systems

Procedures of point of sale

Credit and debit card handling Week - 8

Different bill settling methods

Unit 7 :- General Safety & Hygiene

Personal hygiene & cleanliness 1 Topic per week



Food labeling Facility design & location





Unit 8:- Hospitality Communication & Soft Skills

Basic communication Week 1-2-3 & 4

Hospitality communication

Personality Development & Soft Skills Week 5-6 & 7

Group Discussion & Interview Skills

Social Etiquette & Life Skills Week - 8


13/23

PROGRAM 4: CERTIFICATE IN FRONT DESK OPERATIONS

COURSE CODE:CFDOEV


Enabling students become prolific in Front Desk operations .

Awareness of guest check in & check out procedures.

Awareness of accounting procedures in Front Office.



Greeting & welcoming guests

Handling telephone calls

Handling guest check-ins and check-outs

Handling reservations


14/23

Handling cash & credit



Programme structure



CFDOEV

Front Desk Operations 60 80

Reservation, Registration & Check out 40 35

Point of Sale 20 5Hospitality Communication & Soft Skills 40

Allied Departments 20



15/23

Duration: 2 months.

Unit-7 Customer Care and Interaction7.1:- What is customer care and its importance7.2:- Customer care

Who a customer Is?

Types of customers

Understanding Customer needs

Customer service & Inter action

Complaints handling.

WEEK 8

CONTENT / TOPICS WEEK

Unit 1: Introduction.1.1 :- Introduction

1.2 :- Definition of The Lodging Industry & Types.1.3 :- Reasons for Travelling1.4 :- Role & Organization Chart of Front Office

1.5 :- Attributes of front office personnel

WEEK 1

Unit 2 :- Front Desk Operations

2.1 :- Front Office Operations2.2 :- Front Office Processes & operations2.3 :- Handling Complaints at Front Office2.4 :- Check in Procedures:- Checkouts & Settlements

WEEK 2 & 3

Unit 3 :- Security & The Lodging Industry3.1:- Doors, Locks, Key control and Access control3.2:- Guestroom security3.3:- Control of persons on premises3.4:- Emergency procedures3.5 :- Communications3.6 :- Security records3.7 :- Staff security procedures

3.8 : - Areas of vulnerability

WEEK 4 & 5

Unit 4 : Reservation & Registration4.1 :- Reservations

- Sources, Types, Cancellation & Records4.2 :- Registration

- Pre registration, Registration and other activities4.3 :- Methods of payments

:- Cash, Credit card,Travellers cheques and split payment

WEEK 6

Unit 5. Department that coordinates with Front Office5.1 :- House Keeping5.2 :- Food & Beverage Service5.3 :- Maintenance5.4 :- Security

WEEK - 7

Unit 6 Point of Sale Systems

6.1 :- Procedures of point of sale

6.2 :- Credit and debit card handling6.3 :- Different bill settling methods6.3 :- Handling cheques6.5 :- Petty cash handling

WEEK 8


16/23

Unit 8:- Hospitality Communication & Soft Skills

Basic communication


Week 1-2-3 & 4

Personality Development & Soft Skills


Week 5-6 & 7

Social Etiquette & Life Skills Week 8

PROGRAM 5: CERTIFICATE IN HOUSE KEEPING OPERATIONS

COURSE CODE: CHKEV


Enabling students become prolific in Housekeeping skills .

Awareness of cleaning procedures of guest rooms and public areas.

Awareness of equipment used in Housekeeping.

Awareness of various chemicals & detergents used.



Identifying & using different cleaning materials

Identifying & using different cleaning equipment

Room cleaning

Toilet cleaning

Handling desk work & telephone calls

Handling guests' requests



Programme structure


Course Code Course Theory PracticalRoom House keeping 60 80


17/23

CHKEV

Public area House keeping 40 35

Control desk Operations 20 5Hospitality Communication & Soft Skills 40

Allied departments 20


Duration: 2 months.


CONTENT / TOPICS WEEK

Unit 1: Introduction.1.1 Introduction to House Keeping1.2 Types of Hotel1.3 The Role of House Keeping in Hospitality Operations1.4 Organization Chart of House Keeping Department1.5 Supply List and Inventory of All Equipments

WEEK 1

Unit :- 2 Cleaning Equipment and Agents2.1 Cleaning Equipment Used in House Keeping2.2 Cleaning Agents Used in House Keeping2.3 Types of Cleaning2.5 Cleaning Procedures2.5 Cleaning Guest Room

WEEK 2 & 3

Unit.3 Public Area HK & Special Maintenance

3.1 Public Area Cleaning3.2 Cleaning of Ceiling, Walls, Furniture and Fixtures3.3 Carpets and Floors3.4 Types of floors - Resilient floors, wood floors, Hard floors3.5 Managing on Premises Laundry

3.6 Pest Control

WEEK 4 & 5

Unit: 4 Control Desk operations4.1 Handling Telephone Calls4.2 Forms, Formats, Records and Registers4.3 Keys Control4 .4 Lost-and-found Procedure

WEEK 6

Unit 5. Department that coordinates with House Keeping5.1 :- Front Office5.2 :- Food & Beverage Service5.3 :- Maintenance5.4 :- Security

WEEK - 7

Unit- 6 Customer Care and Interaction7.1:- What is customer care and its importance7.2:- Customer care

Who a customer Is?

Types of customers



Complaints handling

WEEK 8


18/23

Basic communication


Week 1-2-3 & 4



Week 5-6 & 7

Social Etiquette & Life Skills Week 8

PROGRAM 6: CERTIFICATE IN INDUSTRIAL CATERING SERVICES

COURSE CODE: CICSEV

OBJECTIVES OF THE COURSE

These units help the students to:

Gain an insight into the types of industrial catering establishments,and the qualities the student should possess as F & B Servicepersonnel.

Develop knowledge and familiarity of the organizational structure ofindustrial catering establishments and key management roles.

Understand the importance of guest service, how guest service ismeasured and how to learn and develop guest service skills.

Know the methods in which industrial catering functions in a companyfacility.

Know about the basic financial, marketing and catering policiesfollowed in these type of catering establishments

Know about the types of customers that patronize.

Gain an in-depth knowledge of menu planning, its importance andtypes of menu.

Be well versed with the technical skills and interpersonal skillsrequired for F & B department. Gain in-depth knowledge about theprocedure and different methods of service.

Learn all the service roles in the industrial catering service operationsin order to fully understand the tasks, assignments and responsibilitiesof each position.

Learn to handle huge volume guests at parties and functions

Develop personal leadership qualities.

Competency to be acquired Operational knowledge and skill of Commercial Food Services.

Ability to interact with clients of various cultures

To obtain gainful employment in Hospitality and other services

industries


19/23

Promotions and career enhancements.

Entry-level opportunities for mainstream non-Hospitality students.

COURSE PROGRESSION PLAN

Course: 1: Industrial Catering Food ServiceCONTENT / TOPICS

Introduction to Industrial Service Operations Week 1Unit-1 Customer care

Who a customer Is?

Types of customers



Complaints handling

Week 1

Unit- 2 Grooming and Hygiene

Importance of grooming

Good grooming practices

Importance of personal hygiene

Personal hygiene - best practices

Food safety and Hygiene

Week 2

Unit 3 Etiquettes

Meaning and need for etiquette

Greeting customers and colleagues

Receiving and seeing off guest Telephone etiquettes

Tele order taking

Week 2

Unit 4 Work safety & Emergency responsetechniques

Work safety importance

Emergency situation handling

Week 3

Unit 5 Classification of Industrial CateringService

Industries big & small

Institutions Hospitals

Educational institutions

Sports facilities

Corporate offices

Week 3

Unit 6 Industrial Catering Service Organizational Structure

Week 4


20/23

Organization structure

Duties & responsibilities of various staff

Importance of inter-departmentalrelationship

Revision

Unit 7 Inter-departmental Relationships Kitchen

Food-pickup areas

Stores

Kitchen stewarding

Base Office

Week 4

Unit 8 Identification and maintenance ofequipments

Classification & familiarization of equipment

Identification of Cutlery, Crockery,

Glassware, and Hollowware Service equipment used

Cleaning and maintenance of equipment

Revision

Week 5

Unit 9 Mise en place

Importance of Mise en place

Practical mise en place

Week 5

Unit 10 Counter service Industries andInstitutions

Type of guest

Type of menu Cutlery, crockery, glassware used

Equipment and service implements required

Mise en place

Service of food

Replenishment

Clearance after service

Cleaning procedure after service

Week 6

Unit 11 Retail/ Over the counter service

Type guest

Type of menu

Cutlery, crockery, glassware used


Mise en place

Service of food

Replenishment



Week 6


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Unit 12 Buffet Service

Type guest

Type of menu



Mise en place Service of food

Replenishment



Week 7

Unit -13 Basic fine dining Service

Type guest

Type of menu




Replenishment



Week 7

Unit 14 Food service in Health care

Type guest

Type of menu




Replenishment



Week 8

Unit 15 Basic Non alcoholic beverageService

Types of beverages



Mise en place

Service of Beverages



Week 8

Course 2: Hospitality Communication & Soft Skills

Basic communication Week 1-2


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Social Etiquette & Life Skills

Revision & Test

Week 2-4

Week 5Week 6Week 7-

8

Course 3: Food Safety & Hygiene

Personal hygiene & cleanliness



Food labeling




Types of contamination Implementation of HACCP

Revision & Test

Onetopicper

week

TEACHING METHODOLOGYHow?

Brick & Mortar Method (chalk& talk)

Demonstration & Hands-onPractical Classes

Distribution of StudyMaterials

Power Point Presentations

Students Interaction

Industry Tours

Inputs from Guest Lectures(Industry Experts)

To Whom?

Students of HospitalityInstitutions and GeneralColleges

Industry Professionalsdesirous of additionalqualifications

Infrastructure & Facilities of

Hospitality Institutions to beused/shared


23/23

ASSESSMENT PATTERN

Internal marks: 30%

External marks: 70%

Theory : 1 test at the end of every course

Practical : Continuous assessment based on record keeping,

attendance, grooming upkeep, attitude, etc

EXAMINATION PATTERN

Theory & Practical Examinations at the term end (for 100

marks)

External examiners will be called for assessment

courses hospitality

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