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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
Competencies to be gained
At the end of the course students should be adept at
- 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
COURSE DISTRIBUTION CLASS HOURS
Course Code Course Theory Practical
CCOEV
Object and Method of Cooking Food 12 80
Basic Principles of Food Production 96 40
Kitchen Management 12
Hospitality Communication & Soft Skills 40
Food Safety & Hygiene 20
Academy Learning Hours 180 120
Industrial Exposure Training (IET) 6 months
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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
Unit 8 :- Hospitality Communication & Soft Skills
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
Facility design & location
Food safety inside the department
Temperature danger zone (TDZ)
Types of contamination
Implementation of HACCP
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Program- 3 Certificate in Food & Beverage ServiceCOURSE CODE: CFBSEV
COURSE PROGRESSION PLANObjective:
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..
Competencies to be gained
At the end of the course students should be adept at
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.
Competency measuring parameters
- Unit tests- Practical exams
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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
COURSE DISTRIBUTION CLASS HOURS
Course Code Course Theory Practical
CFBSEV
Food Service 60 80
Beverage Service 40 35
Point of Sale 20 5
Hospitality Communication & Soft Skills 40
Food Safety & Hygiene 20
Academy Learning Hours 180 120
Industrial Exposure Training (IET) 240
Duration: 2 months.
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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
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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
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
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
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PROGRAM 4: CERTIFICATE IN FRONT DESK OPERATIONS
COURSE CODE:CFDOEV
COURSE PROGRESSION PLANObjective:
Enabling students become prolific in Front Desk operations .
Awareness of guest check in & check out procedures.
Awareness of accounting procedures in Front Office.
Competencies to be gained
At the end of the course students should be adept at
Greeting & welcoming guests
Handling telephone calls
Handling guest check-ins and check-outs
Handling reservations
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Handling cash & credit
Competency measuring parameters
- Unit tests- Practical exams
Programme structure
COURSE DISTRIBUTION CLASS HOURS
Course Code Course Theory Practical
CFDOEV
Front Desk Operations 60 80
Reservation, Registration & Check out 40 35
Point of Sale 20 5Hospitality Communication & Soft Skills 40
Allied Departments 20
Academy Learning Hours 180 120
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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
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Unit 8:- Hospitality Communication & Soft Skills
Basic communication
Hospitality communication
Week 1-2-3 & 4
Personality Development & Soft Skills
Group Discussion & Interview Skills
Week 5-6 & 7
Social Etiquette & Life Skills Week 8
PROGRAM 5: CERTIFICATE IN HOUSE KEEPING OPERATIONS
COURSE CODE: CHKEV
COURSE PROGRESSION PLANObjective:
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.
Competencies to be gained
At the end of the course students should be adept at
Identifying & using different cleaning materials
Identifying & using different cleaning equipment
Room cleaning
Toilet cleaning
Handling desk work & telephone calls
Handling guests' requests
Competency measuring parameters
- Unit tests- Practical exams
Programme structure
COURSE DISTRIBUTION CLASS HOURS
Course Code Course Theory PracticalRoom House keeping 60 80
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CHKEV
Public area House keeping 40 35
Control desk Operations 20 5Hospitality Communication & Soft Skills 40
Allied departments 20
Academy Learning Hours 180 120
Duration: 2 months.
Unit 7 :- Hospitality Communication & Soft Skills
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
Understanding Customer needs
Customer service & Inter action
Complaints handling
WEEK 8
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Basic communication
Hospitality communication
Week 1-2-3 & 4
Personality Development & Soft Skills
Group Discussion & Interview Skills
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
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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
Understanding Customer needs
Customer service & Inter action
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
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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
Equipment and service implements required
Mise en place
Service of food
Replenishment
Clearance after service
Cleaning procedure after service
Week 6
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Unit 12 Buffet Service
Type 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 7
Unit -13 Basic fine dining Service
Type 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 7
Unit 14 Food service in Health care
Type 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 8
Unit 15 Basic Non alcoholic beverageService
Types of beverages
Cutlery, crockery, glassware used
Equipment and service implements required
Mise en place
Service of Beverages
Clearance after service
Cleaning procedure after service
Week 8
Course 2: Hospitality Communication & Soft Skills
Basic communication Week 1-2
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Hospitality communication
Personality Development & Soft Skills
Group Discussion & Interview Skills
Social Etiquette & Life Skills
Revision & Test
Week 2-4
Week 5Week 6Week 7-
8
Course 3: Food Safety & Hygiene
Personal hygiene & cleanliness
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
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
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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