| Course Code | Name | Details | Course Eligibility | Course Duration | Student Fees | |
|---|---|---|---|---|---|---|
| D1 | DIPLOMA IN FOOD PRODUCTION | • What is food production? Its importance in Hotel Industry? • Mechanical Equipments used in food production. • Inter and Intra departmental co-ordination. • Organizational structure of food product department in a large, medium and small hotel. • Job description and job satisfaction of kitten staff. • What is cooking? Define various w method of cooking. • Methods of cooking. Their advantages and disadvantages. • Food preparation Standards and cost control. • Manual and Mechanical kitchen tools usage and upkeep. • Various sections of kitchen and their functioning. • Cookery terms-Name of Ingredients, Vegetables. • Record and registers maintenance in kitchen. • Importance of pest control in food production area. |
10TH PASS | 12 MONTHS | 0.00 | |
| D2 | DIPLOMA IN FOOD AND BEVERAGES OPERATIONS | * What is food and beverages service? Its importance and significance in hotel industry. * Hierarchy of food & beverage depertment in a large,medium and small hotel. * Job description and job specification of beverage department staff. * Menu classification – french classification menu.all courses with accompaniments garnishes and crockery cutlery required. * Table laying step by step procedure.what is cover and its size. Things required laying a cover. * Various napkin folds. * Room service operation. * Bar and bar operations. * Types of restaurant,types of table service, types of banquet. * Banquet menu planning. * Method of service |
10th or 10+2 | 18 MONTHS | 0.00 | |
| D3 | DIPLOMA IN HOUSEKEEPING AND MANAGEMENT | * Housekeeping-an introduction & its importance .what is cleaning. * Briefing :do’s or don’ts in housekeeping.personal grooming.schedule and duty roaster of various shifts in H.K. * Hierarchy of housekeeping depertment in a large,medium,and small hotel. * Job description,job specification and activity flow chart of h.k. staff.inter & intra departmental coordination. * Different cleaning agent and their use. * Section of H.K.and their functioning. * Records and registers maintained at chk,floor,public area and linen room. * Per stock condemnation of linen. * Bed making procedure and evening service. * Flower arrangement: different types of flowers their use. * Key control:different types keys used in H.K.importance of key control.safety of keys. * Pest control.various pests in hotels and their control. |
10th or 10+2 | 18 MONTHS | 0.00 | |
| D4 | DIPLOMA IN HOTEL MANAGEMENT | * Food & Beverages Service Management . * Hotel Housekeeping Operational manual. * Hotel front Office Management. * Food &Beverages Production Management. * Food Science & Nutrition. * Tour & Travel Management. * What is Tour & Travel ? * Skill Develop & spoken English * Java & internet Surfing (mail received, Forward , Confirmation, Billing etc.) |
10th or 10+2 or 10+2+3 | 18 MONTHS | 0.00 | |
| D5 | 2 YEARS INTERNSHIP DIPLOMA IN HOTEL MANAGEMENT | * Food & Beverages Service Management .
* Hotel Housekeeping Operational manual.
* Hotel front Office Management.
* Food &Beverages Production Management. * Food Science & Nutrition. * Tour & Travel Management. * What is Tour & Travel ? * Skill Develop & spoken English * Java & internet Surfing (mail received, Forward , Confirmation, Billing etc.) |
10th or 10+2 or 10+2+3 | 24 MONTHS | 0.00 | |
| C1 | CERTIFICATE IN HOTEL MANAGEMENT | Introduction Of Hotel Categorization Of Hotel What Is Front Office Layout Of Front Office What Is House Keeping What Is Food & Beverages Service Types Of Restaurant,Types Of Service Types Of Beverage What Is Kitchen Raw Materials Of Food Production Menu Stocks And Sauces Procedure Of Kitchen |
10TH,10+2,10+2+3 | 12 MONTHS | 0.00 | |
| D6 | DIPLOMA IN COOKING & CATERING MANAGEMENT |
|
10th or 10+2 or 10+3+2 | 18 MONTHS | 0.00 |