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School of Hotel & Catering Management

Diploma in Culinary Arts

Programme Outcomes


Program Outcome (PO)



PO1: Demonstrate proper safety and sanitation methods and standards in the commercial production of food.

PO2: Plan and organize food preparation by the most efficient methods available. F. Show an understanding of the composition, structure, and market terminology of meats, poultry, fish, shellfish, and vegetables.

PO3: Display a basic understanding of various diets.

PO4: Implement food, beverage, and labour cost control concepts.

PO5: Develop personal financial and time management skills.

Curriculum & Syllabus

Curriculum & Syllabus

Category
CodeTitle of the CourseLectureTutorialPracticalCredits
Core21CPGDA1Art, food and culture- the gastronomy33
Core21CPGDA2Advance Indian food skill development
and global trend
33
Core21CPGDA3Presentation and visual effect on food33
Core21CPGDA4Effective and efficient food and beverage
operation and cost management
33
Core21CPGDA5Art of bakery and contemporary bread
making:
33
Core21PPGDA1Advance Indian food skill development
and global trend – Lab
63
Core21PPGDA2Art of bakery and contemporary bread
making: Lab
63
TOTAL131221

View course curriculum

Eligibility Criteria

Career Prospects

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

CERTIFICATE COURSE Bakery planning and Operations

Curriculum and Syllabus

 

Name of the coursePractical + Theory creditsHours per week/ Days per weekTotal hours
Bakery planning and operations3+19 hours / 3 hours per day144 contact hours + 320 IET hours

Syllabus

Course Outcome:

CO 1: Techniques to prepare and present pastry and bakery products

CO 2: Practices to present the finish products.

CO 3: Manage Inventory and stock level management

CO 4: Implement practices to assist in menu preparation, price determination and cost control

CO 5: Understand the protocols related to confidentiality of the organizational information and perform all the activities to maintain health, hygiene, and safety at the workplace guests’ privacy

Unit I: Introduction to concept and role of Pastry /Bakery department

  1. Attributes required for pastry / bakery commis
  2. Scope of Hospitality Industry
  3. Roles and responsibilities of a Pastry/Bakery Commis
  4. Scope of work for a Pastry/Bakery Commis
  5. Basic glossary used in the Pastry/Bakery department.

Unit II: Introduction to Pastry /Bakery Products

  1. Procedure of using different equipment
  2. Procedure of preparing a damage report for the kitchen equipment.
  3. Tools and equipment required for preparation, baking, and finishing the pastry/bakery product
  4. Appropriate practices to organize the work area/station
  5. Best practices to maintain personal hygiene
  6. Causes of risks and potential hazards in the workplace and ways to prevent them

PRACTICAL MENU:

WEEK 1WEEK 2WEEK 3
Yeast dough
Sandwich bread

Burger bun

Fancy rolls (sweet)
Yeast dough (savoury)
Focaccia

Pizza (assorted toppings)

Braided ( savoury)
Tea cakes
Cupcakes

Banana caramel cake

Walnut cake
WEEK 4WEEK 5WEEK 6
Sponge cakes
Genoise

Fatless sponge

Gel sponge
Cookies
Nankathai

Melting moments

Choco chip cookies
Biscuits
Butter biscuits

Coconut biscuits

Savory biscuits
WEEK 7WEEK 8WEEK 9
Hot puddings
Bread & butter pudding

Christmas pudding

Caramel custard
Cold set desserts
Jellies

Mousse

Cold soufflé
Short crust pastry
Tarts

Pies

Flan
WEEK 10WEEK 11WEEK 12
Puff pastry
1.Veg puff
2. Cheese straws
3. Palmers
Choux pastry
Profiteroles

Eclairs

Paris Brest
Danish dough
Pinwheel Danish

Cinnamon rolls

Croissants

Doughnuts
WEEK 13WEEK 14WEEK 15
Decorated cakes
Black forest cake

Birthday cake

Assorted pastries
Chocolate garnishes
Demonstration
Sugar and other garnishes
Sauces

Fillings

Glazes
WEEK 16WEEK 17 to WEEK 24
Presentation techniques
Plate presentation
ON THE JOB TRAININGON THE JOB TRAINING

Unit III: Stock taking and Inventory control

  1. Methods to manage the stock level
  2. Activities to assist in menu preparation, price determination and cost control
  3. Perform the tasks to maintain inventory status report.
  4. Labeling the ingredients and finished items.
  5. Food costing and cost control methods

Unit IV: Organizational Ethics and Customer privacy

  1. Maintaining the confidentiality of the organization protocols related to the privacy of customer information.
  2. Procedures to report the infringement of IPR to the concerned person
  3. Methods of storage and disposal procedures of confidential information as per specification.
  4. Analyze Intellectual Property issues and policies affecting the organization and customer privacy.
  5. Procedures to report the infringement of IPR to the concerned person.

Unit V: On job training

  1. Practices to write recipes of different types of pastry/bakery products
  2. Professional practices to pack bakery/pastry finished products to sell and store
  3. Perform tasks to prepare a store inventory report and get items from store
  4. Segregation and disposal of the waste as per the standards
  5. Activities to maintain health, hygiene, and safety at the workplace.

Reference:

  1. The new international confectioner- Wilfred J.Fance,virtue-london,1981.
  2. Roux brothers on Patisserie-Michel roux, Albert roux ,little brown publications,1993.
  3. Sugar work –Peter T.Boyle, Van Nostrand Reinhold co.,New York,1982.
  4. Professional baking, 2nd edition- Wayne Gisslen , Wiley Publications,Singapore,1984.
  5. Understanding Baking, revised II edition- Joseph Amendola, TR Publications Pvt.Ltd.

DURATION

6 MONTHS

ELIGIBILITY FOR ADMISSION

Program Duration (Year)
Eligibility
Criteria for Merit
6 months
Pass in 8th Std., from any board
Merit based on the percentage of marks secured in the qualifying examination

COURSE OBJECTIVES

  • To understand the nature and evolution of hospitality industry and its various sub-sectors.
  • To study the duties & responsibilities of food & beverage service trainee along with the
  • attributes required.
  • To execute food and beverage service operations
  • To manage orders and serve the ordered food and beverage to the guests as per standards.
  • To attain customer satisfaction by understanding customer requirement and providing
  • services as per market standards

CAREER PROSPECTS

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

Fee structure

Tuition Fee 2024 - 2025 (Per Sem)Other Fee (Per Sem)
Total Fee 2024 - 2025 (Per Sem)
20,0005,00025,000

 

Certificate Course in Bakery & Confectionary

Course Outcomes

Course Outcomes


CO1: Produce different types of breads using various types of flours


CO2: Exhibit knowledge and skills in making desserts, sauces, chocolate in various forms and textures


CO3: Create decorative show piece with hands on participation


CO4: Organize, design and present buffet platters using artistically made desserts and show piece works.


CO5: Analyze and evaluate product quality based on color, taste and texture.

Curriculum & Syllabus

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

  • Flight kitchens and Cruise line kitchens.
  • Hospitality services in various MNCs.
  • Entry level in pastry department in star hotels.
  • Forest Lodges, Guest Houses, and resorts.
  • Self-employment (as an entrepreneur)
  • Employed at canteens in colleges, schools, in factories, company guest houses etc.
  • Catering departments of railways, banks, armed forces, shipping companies etc.

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc. (per sem)Exam Fee (Per Sem)
At the time of admissionEven Sem
Odd Sem
25,0004,6502,6503001500 21,60012,80014,300

CERTIFICATE COURSE – Event planning and management

DURATION

6 MONTHS

ELIGIBILITY FOR ADMISSION

Program Duration (Year)
Program Duration (Year)
Criteria for Merit
6 months
Pass in 8th Std., from any board
Merit based on the percentage of marks secured in the qualifying examination

COURSE OBJECTIVES

  • To study the roles and responsibilities of an Event Manager
  • To analyze and evaluate the tasks of cost estimation and client management for the

event

  • To apply the practices for communicating effectively with guests and team members.
  • To learn the activities that ensures the health, hygiene, and safety practices.
  • To create an event with planning and management through organizing an event.

CAREER PROSPECTS

  • Entrepuneur
  • Entry level jobs in Event management sectors

Fee structure

Tuition Fee 2024 - 2025 (Per Sem) Other Fees (Per Sem) Total Fee 2024 - 2025 (Per Sem)
10,0005,00015,000

Housekeeping

Course Outcomes

Course Outcomes

CO1: Realize the role of the housekeeping department in hotels and its responsibilities.

CO2: Develop personal skills and in accommodation operation and services.

CO3: Design the organizational structure and the functional layout of housekeeping departments in various sized hotels.

CO4: Co-ordinate with other departments in the hotel Suggest the types of cleaning agents for different level of cleaning.

CO5: Practice and create a safe working environment

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory Practical
House Keeping - (Theory)House Keeping - (Practical)

Eligibility Criteria

Carreer Propects

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

Certificate course in Front Office Operation

Course Outcomes

Course Outcomes


CO1:Handle front office equipment.


CO2: Manage the guest during check in and check out.


CO3: Register and reserve guest at hotel front office.


CO4: Operate property management systems.


CO5: Implement hotel safety and security procedures.


CO6: Maintain quality guest service.

Curriculum & Syllabus

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

  • Front office assistants in Hotels.
  • Supervisors in residential apartments.
  • Hospital administration
  • Receptionists in various MNCs.
  • Reservation and reception services at Forest Lodges, Guest Houses, and resorts.
  • Self-employment (as an entrepreneur)

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

CERTIFICATE COURSE – Guest Room Associate

Curriculum and Syllabus

Name of the coursePractical + Theory credits
Hours per week/ Days per weekTotal hours

Guest Room Associate
2+26 hours per week /
2 days per week
96 contact hours + 320 IET hours

SYLLABUS

Course Objective: 

Understand the daily operational practices to be done. Apply health, hygiene and safety practices at workplace and maintain ethics in handling departmental and guest relations.  

Course Outcome

CO1. State the role of the housekeeping department in hotels and its responsibilities. 

CO2. Understand all levels of professional cleanings. 

CO3. Manage Inventory and Bookkeeping Procedures. 

CO4. Communicate with co-workers and guests. 

CO5. Apply Ethics and Safety Practice in work environment.

Unit I – Core Skills – Professional Cleaning

  1. Introduction to Hotel Industry and Housekeeping Activities 
  2. Perform Cleaning Operations for Rooms and Public Areas
  3. Bed Making Procedures – Morning / Evening Services 
  4. Carry out Stain Removal and Polishing Activities on the Floor and Surfaces
  5. Preparation of Maids Cart 
  6. Bathroom Cleaning Procedures. 

Unit II – Inventory Management and Book Keeping 

  1. Registers and Records in Accommodation Operation department 
  2. Guest supplies and amenities 
  3. Equipment and Agents in the Accommodation Operation department
  4. Guest Supplies, Cleaning Equipment and Agents Planning and Managing Procedures 
  5.   Storage procedures in Housekeeping Stores 

Unit III – Communication and Ethics 

  1. Departmental and interdepartmental Co-ordinations 
  2. Guest communications and Handling Customer Complaints constructively. 
  3. Understand the importance of customer satisfaction and feedback
  4. Following Ethical Practices in cleaning and property maintenance. 
  5. Maintain Organization Confidentiality 

Unit IV – Hygiene and Safety 

  1. Routine Procedure in cleaning and sanitization of cleaning equipment
  2. Clean, Hygienic and hazard free procedures at work
  3. Disposal of Guest and Department wastages
  4. Emergency Situations and Safety Handlings and Basic First Aids 
  5. Identification of Hazards at Work Place

UNIT V – On Job Training 

  1. Practice the Room Making procedures
  2. Handling Equipment, Cleaning Agents and Guest Supplies
  3. Co-ordinate with Housemen and supervisors in learning Basic cleaning routine
  4. Follow standard operating procedures
  5. Understand Daily Housekeeping Operations in Hotel 

Reference Books:

  1. Sudhir Andrews Hotel House keeping a Training Manual – 2nd edition-Tata Mc graw hill – 2009
  2. G.Raghubalan & Smrita Raghubalan Hotel Housekeeping Operations and Management – 2nd edition -Oxford University Press 2009.
  3. Ursula Jones Cassell – Hotel & Catering Management – 2nd edition-Octopus Publishing Group Limited, 1997.
  4. John C. Bronson and Margaret Lennox Hotel Hostel Hospital Housekeeping-5th edition– Edward Arnold Taylor& Francis Group -1988.

Online Materials & Weblinks:

 

DURATION

6 MONTHS

ELIGIBILITY FOR ADMISSION

Program
Program Duration (Year)
Eligibility
Criteria for Merit
Certificate Course in Guest Room Associate
6 months
Pass in 8th Std., from any board
Merit based on the percentage of marks secured in the qualifying examination

COURSE OBJECTIVES

  • To study the role of the housekeeping department in hotels and its responsibilities.
  • To understand all levels of professional cleanings.
  • To learn Inventory Management and Bookkeeping Procedures.
  • To communicate with co-workers and guests.
  • To apply Ethics and Safety Practice in work environment

CAREER PROSPECTS

  • Entry level staff like Houseman
  • Guest room attendant in Accommodation operation department at Hotels, Service Apartments.

Fee structure

Tuition Fee 2024 - 2025 (Per Sem) Other Fees (Per Sem) Total Fee 2024 - 2025 (Per Sem)
10,0005,00015,000

Certificate course in Food Production

Course Outcomes

Course Outcomes


CO1: Practice kitchen hygiene and personal hygiene.


CO2: Identify food textures and consistencies.


CO3: Make cuts of meats and vegetables.


CO4: Prepare foods using methods that conserve nutritional value.


CO5: Demonstrate the skills and techniques in preparation of foods of International cuisines.


CO6: Exhibit professionalism in the Organizing the kitchen.

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory Practical
Food Production (Theory) Food Production (Practical)

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

  • Airline catering (flight kitchens) and Cabin Services.
  • Hospitality services in various MNCs.
  • Entry level in respective departments at star hotels.
  • Forest Lodges, Guest Houses, and resorts.
  • Self-employment (as an entrepreneur)
  • Running canteens in college, schools, in factories, company guest houses etc.
  • Catering departments of railways, banks, armed forces, shipping companies etc.

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc. (per sem)Exam Fee (Per Sem)
At the time of admissionEven Sem
Odd Sem
25,0004,6502,6503001500 21,60012,80014,300

CERTIFICATE COURSE – Restaurant and Counter service

Curriculum and Syllabus

Name of the coursePractical + Theory credits
Hours per week/ Days per week

Total hours
Restaurant and Counter Service2+26 hours per week / 2 days per week

96 contact hours + 320 IET hours

SYLLABUS


RESTAUARANT AND COUNTER SERVICE

COURSE OBJECTIVE:

This program is aimed at training candidates for the job of a “Food and Beverage Service- OJT level”, in the “Tourism & Hospitality Skills” Sector/Industry and aims at building the following key competencies amongst the learner.

Course Outcome:

On successful completion of this course learners will be able to:

CO1. Explain the nature and evolution of hospitality industry and its various sub-sectors.

CO2. Explain the duties & responsibilities of food & beverage service trainee along with the attributes required.

CO3. Perform food & beverage service operations

CO4. Manage orders and serve the ordered food and beverage to the guests as per standards.

CO5. Achieve customer satisfaction by understanding customer requirement and providing services as per market standards.

UNIT I – Introduction to Hotel Industry

  1. Explain general discipline in the restaurants (do’s & don’ts)
  2. Explain the nature of restaurant in hotel industry
  3. Elaborate the hierarchy of hotel and food & beverage department of different star category
  4. Explain the role of food & beverage trainee
  5. Describe attributes required for food & beverage trainee

UNIT II – Prepare for Food & Beverage- Service & Operation

  1. Study layout of food and beverage service areas.
  2. Describe different departments associated with restaurant operation
  3. Explain the basic terminology used in food and beverage service
  4. List different types of equipment’s, appliances and tools used in restaurant
  5. List tableware, dishware and glassware used for serving guests
  6. Practice to arrange table
  7. Practice different folds of napkins
  8. Describe different types of popular food items along with their accompaniments
  9. Explain different types of selling techniques
  10. Practice to take orders from guests, make KOT and serve food to guests accordingly
  11. Explain the importance of personal hygiene and grooming standards and apply it in day today practice
  12. State the pricing of items listed in menu
  13. Practice to take orders from customers
  14. Practice of placing cutlery on table as per standards
  15. Practice to serve food & beverage to customers as per the sequence
  16. Describe food safety standards

UNIT – III – Digital service in restaurant

  1. Practice on computer for word processing
  2. Practice on various types of social media tools used for advertising
  3. Practice to take orders on the computer software
  4. Practice to take feedback from guestsAnalyze the guest feedback and report it to the seniors

UNIT – IV – Ethics in restaurant

  1. Departmental and interdepartmental Co-ordinations
  2. Guest communications and Handling Customer Complaints constructively.
  3. Understand the importance of customer satisfaction and feedback
  4. Following Ethical Practices in Clearance and equipment maintenance.
  5. Maintain Organization Confidentiality.

UNIT – V – OJT in restaurant

  1. Greet customers, take order, serve and clean tables and counters.
  2. Apply relevant Customer service skills, help in payments and resolve customer issues.
  3. Exhibit Proper etiquette and conduct.
  4. Follow Health, hygiene and safety practices in the industry.
  5. Effectively communicate with Guests and Colleagues for smooth operations.

Reference Books:

  1. Vara Prasad, Gopi Krishna, Food & Beverage Simplified, – 1st Edition, Dorling Kindersley, Noida, UP, 2013
  2. Lendal H Kotschevar, Mary L. Tanke Managing Bar & Beverage Operations, 8th Edition, Educational Institute of the American Hotel & Lodging Association, Lansing, Michigan, USA. 2009
  3. Vijay Dhawan Food and beverage – F&B Service – 2nd edition-Frank.Bros& co – 2010.

DURATION

6 MONTHS

ELIGIBILITY FOR ADMISSION

Program Duration (Year)
Eligibility
Merit based on the percentage of marks secured in the qualifying examination
6 months
Pass in 8th Std., from any board
Merit based on the percentage of marks secured in the qualifying examination

COURSE OBJECTIVES

  • To understand the nature and evolution of hospitality industry and its various sub-sectors.
  • To study the duties & responsibilities of food & beverage service trainee along with the
  • attributes required.
  • To execute food and beverage service operations
  • To manage orders and serve the ordered food and beverage to the guests as per standards.
  • To attain customer satisfaction by understanding customer requirement and providing
  • services as per market standards.

CAREER PROSPECTS

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

Fee structure

Tuition Fee 2024 - 2025 (Per Sem) Other Fees (Per Sem) Total Fee 2024 - 2025 (Per Sem)
10,0005,00015,000

Certificate course in Food & Beverage

Course Outcomes

Course Outcomes


CO1: Explain the layout of all service areas that they work with and the purpose of the various service areas.


CO2: Identify the roles of the staff working in and responsible for the areas.


CO3: Use equipment in the restaurant.


CO4: Demonstrate knowledge of all the menu items, alcoholic and non-alcoholic beverages which are on offer in the outlet.


CO5: Perform the correct service requirements of all food and beverage items.

Curriculum & Syllabus

CURRICULUM & SYLLABUS

Theory Practical
Food & Beverage Service TheoryFood & Beverage Service Practical

Eligibility Criteria

[table “” not found /]

Career Prospects

CAREER PROSPECTS

 

Alumni Testimonials

Fee Structure

Tuition Fee per yearAdministration FeeRegistration FeeMisc.
(per sem)
Skill Enhancement Fee
(per year)
Exam Fee
(Per Sem)
At the time of admission
Even Sem
Odd Sem
20,0004,6502,650
3001500
19,100
10,300
11,800

B.Sc Food Service Management and Applied Nutrition

Fee Structure

Tuition Fee 2024 - 2025 (Per Sem)Other Fee (Per Sem)Total Fee 2024 - 2025 (Per Sem)
25,00021,00046,000