07010201: Food Production Foundation II

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Methods of Cooking Understand and explain  principles of heat transfer / affect of heat on food / methods of cooking 1.Methods of Cooking: – Introduction, Definition, and its importance; Types- Baking, Broiling,

Grilling, Frying, Steaming, Stewing, Poaching, Poeling, Roasting, Frying, Sautéing, Braising

2. Understanding Methods of Cooking & HACCP Standards

Cooking in Professional Kitchen – Do’s & Don’t’s

3. Identification of types of rice varieties & pulses.

Simple preparation of Boiled rice (Draining & Absorption) method.

Fired rice.

Simple dal preparation

Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.

 

 

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Methods of Cooking Understand and explain  principles of heat transfer / affect of heat on food / methods of cooking Cooking with Microwave, Ovens, Gas, Induction Plates and other such media. HACCP

Standards and Professional Kitchens

Didactic Lecture through Power point Presentation Lab Practicals 15 Hrs
3 Eggs, Poultry and Meat Demonstrate and learn Eggs / Classification Preparation of eggs 1.Eggs – Introduction, Usage in Kitchen, Structure of Egg,

Classification, Grading of Eggs, Types, Selection, Storage and preparation of breakfast

dishes with eggs

2. Understanding Eggs and their simple Breakfast Preparations ;Preparation of: o Hard & soft boiled eggs.

o  Fried eggs.

.Omelet’s (Plain, Spanish, Stuffed)

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Eggs, Poultry and Meat Demonstrate Cuts of poultry and game/ Cuts of beef pork and classification Poultry and Game: Introduction, Classification, Selection Criterion, Cuts of

Poultry, Yield and simple Indian preparations. Meat: Characteristics, selection and grading, Classification ( Bovines, Ovines and Swines), Categories, Cuts of Meat, Storage and

handling.

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 7 Hrs
5 Fishes in cooking Learn and demonstrate Different types of fishes and their cuts / Preparation of fish / Cuts and preparation. Fishes in cooking: Introduction, Types, Purchasing, Storing Considerations, Fish &

Shellfish, Their Classification,

 

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
6 Fishes in cooking Learn and demonstrate Different types of fishes and their cuts / Preparation of fish / Cuts and preparation. Cuts of Fish, Popular Species of Fish, Classical Preparations

of Fish, Common cooking methods used for sea food.

 

Role Play / Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs
7 Vegetable, Cuts & Cookery Types of vegetables / Classification/ reason behind color / Effect of heat / Cuts of vegetables. Vegetable, Cuts & Cookery: Introduction, Vegetables, Pigment and Color Changes,

 

Effect of Heat on vegetables, Cuts of Vegetables, nutritional  and hygiene aspects.

Hotel visit /Role Play / Didactic Lecture through Power point Presentation 15 Hrs
8 Vegetable, Cuts & Cookery Types of vegetables / Classification/ reason behind color / Effect of heat / Cuts of vegetables. 1.Some Indian Cuts on vegetables: Broccoli, Cabbage, Potatoes, Onions, Spinach, Cucumber, Tomatoes,  avocado.  Beetroot, French Beans,  Gourd,  Bottle Gourd, Pumpkin, Okra, Colocasia, Spinach, Carrot, Turnips

2. Cuts of vegetables

 

Julienne

Jardiniere

Dices

Cubes

Macedoine

Paysanne

Shredding

Mire- poix

Blanching of Tomatoes and Capsicum.

Cooking vegetables:

Boiling (potatoes, peas)

Frying (Aubergine, Potatoes)

Steaming (Cabbage)

Braising (Potatoes)

Braising (Onions, cabbage)

Simple Vegetable and Meat Cookery

Simple Breakfast Preparations:

 

Preparation of Puri/ Bhaji, Allo Paratha, Chola Bhatura,

Preparation of Continental Breskfast

Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs

 

07010202: Food and Beverage Service II

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Non Alcoholic Beverages & Mocktails: Understand the concept, types , presentation  service and mocktail presentation Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated

Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands.

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Non Alcoholic Beverages & Mocktails: Understand the concept, types , presentation  service and mocktail presentation 1.Presentation and service tools and techniques. Mocktails – Introduction, Types, Brief

Descriptions, Preparation and Service Techniques

2. Understanding Mocktails, Their Presentation and Services ( At least ten types of Mocktails)

 

Didactic Lecture through Power point Presentation Lab Practicals 15 Hrs
3 Coffee Shop & Breakfast Service Undertake Breakfast service / functions performed while breakfast service 1.Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast:

Concept, Types & classification,

2. Breakfast Services: Types, Breakfast Layouts, Menu Knowledge, Table Services, Clearance & Acknowledging guests.

 

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Coffee Shop & Breakfast Service Undertake Breakfast service / functions performed while breakfast service 1.Breakfast services in Hotels, Preparation  for  Breakfast

Services, Mise-en-place and Mise-en-scene, arrangement and setting up of tables/ trays,

2.Functions performed while on Breakfast service, Method and procedure of taking a guest

Order, emerging trends in Breakfast Services and salient features.

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Food and Beverage Services in Restaurants Demonstrate concept / setup / equipment used/ attitude of handling guest at different stages 1.Types of Restaurants, their salient features; Set up of Restaurants and their Layouts,

Restaurant Teams Organizational Structure, Modern Staffing in various hotels, Method and

procedure of receiving guests, taking guest orders, Service equipment.

2. Familiarization with Food Service in Restaurants ( Receiving Guests, Table Layouts, Complimenting them, Presentation of Bills, Dealing with in house/ residential guests)

 

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
6 Food and Beverage Services in Restaurants Demonstrate concept / setup / linen management used/ attitude of handling guest at different stages Maintenance, Coordination with housekeeping for soil linen exchange, Physical inventory

monthly of crockery, cutlery, linen etc., Equipment, furniture and fixtures used in the restaurant and their use and maintenance, Theme and Specialty Restaurants, Celebrity

Restaurants.

Role Play / Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs
7 Room Service/ In Room Dinning: Learn and demonstrate  of room service / guest interaction / service equipment Do’s and don’t 1.Room Service/ In Room Dinning: Introduction, Concept of Room Service/ In Room  Dinning, Their Salient Features, Understanding Guest expectations in Room Service

2. Restaurant Services – Their salient features, Table Layouts, Presenting Menus, precautions while dealing with guests, Commitments with guests, Food Pickup Procedures, Clearance and Dishwashing Procedures

 

 

Hotel visit /Role Play / Didactic Lecture through Power point Presentation 15 Hrs
8 Room Service/ In Room Dinning: Learn and demonstrate  of room service / guest interaction / service equipment Do’s and don’t Room Service Equipments Set up of Trays & Trolleys, Upkeep and Storage, Service Tools, Clearance, Presentation of Bills, Room Service Dos & Don’ts. Mini Bar Management in Guest Rooms, Guest Interaction – Have and Have not’s Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs

 

07010209: Accommodation and Front office Operation II

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines Methodology Time
1 Introduction of equipments and process Explain and Demonstrate  Cleaning Equipment: Types of Equipment, Operating Principles To cover Cleaning Equipment: Types of Equipment, Operating Principles, Characteristics of Good equipment (Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Introduction of cleaning agents ,  Surface cleaning  and stain removal 1.Explain and Demonstrate  Cleaning Science: Cleaning Agents

2. Care and Cleaning of Different Surfaces:

 1.To cover Cleaning Science: Cleaning Agents, Characteristics of a good cleaning agent, PH scale, Types of cleaning agent, cleaning products (Domestic and Industrial),

2. Care and Cleaning of Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic, Wood, Wall and floor covering, Stain Removal

 

Didactic Lecture through Power point Presentation Lab Practicals 15 Hrs
3 Housekeeping procedures, cleaning schedule  and  inventory Explain Housekeeping Procedures: Cleaning Schedules, Cleaning Methods To cover Cleaning of different surfaces e.g. windows, tabletops, picture frames under beds, on carpet, metal surfaces, tiles, marble and granite tops Briefing, Debriefing, Proceeding for Days work Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 HK control desk Inventory management , Key control ,coordination,  lost and found procedure Explain Keys & Their Classification, Inventory of Housekeeping Items To cover Housekeeping control desk: Importance, Role, Co-ordination, check list, key control. Handling Lost and Found, Forms, Forms and registers used in the Control Desk, Paging systems and methods, Handling of Guest Requests, General operations of control desk.

 

Didactic Lecture through Power point Presentation 10 Hrs
5 Introduction of Front desk   and its  Equipment Explain and demonstrate  Basic Front Office Operations: Front desk operations & functions, Equipments used at front office 1.To cover Basic Front Office Operations: Front desk operations & functions, Equipments used at front office

2. Skill to handle front desk operations i.e guest reservations, guest arrival (FIT and groups) including baggage handling

Skills to handle to telephones at the reception- receive/ record messages.

Skills to handle guest departure (fits and groups)

3. At the porch, Guest driving in Doorman opening the door and saluting guest; Calling bell boy

At the Front Desk: Guest arriving; greeting & offering welcome drink and guest interactions.

Didactic Lecture through Power point Presentation 10 Hrs

 

 

 

 

 

 

6 Tariff allocation and Importance of guest cycle Explain and demonstrate Basis of Room charging, Tariff fixation, Introduction to the guest cycle 1. To cover Basis of Room charging, Tariff fixation, Introduction to the guest cycle, Reservation: Concept, importance, types, channels and systems, Procedure of taking reservation, Overbooking, amendments and cancellations, Group Reservation: Sources, issues in handling groups

2. At the Front Desk: Guest arriving; greeting & offering welcome drink and guest interactions

Role Play / Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs
7 Room cleaning procedure Demonstrate  The Guest Room Servicing: Cleaning of Guest Rooms & Bathrooms To cover the Guest Room Servicing: Cleaning of Guest Rooms & Bathrooms: Daily cleaning of (Occupied/ Departure/ Vacant/ Under Maintenance/VIP rooms (Systematic Procedures), Special Cleaning, Weekly Cleaning /Spring Cleaning Hotel visit /Role Play / Didactic Lecture through Power point Presentation 15 Hrs
8 Evening service, turn down service and HK forms and formats Demonstrate practically Evening service/ Turn Down Service, System & procedures involved To cover Evening service/ Turn Down Service, System & procedures involved, Forms and Formats, Replenishment of Guest supplies and amenities, Use of Maids Cart & Caddy Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs
Admissions Open 2019-20