Subjects

Teaching Scheme

Examination Scheme

MTS

Council’s Examination

FOOD PRODUCTION (COOKERY)

THEORY

Importance of kitchen in hotel & catering establishments; aims and objectives of cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measuring, texture of food, culinary terms.

Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.

Balancing of recipies, standardisation of recipies, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, indenting and costing.

Description and use of the following :
Basic Stocks, Aspics & Jellies.
Roux Blanc, Roux Blond and Roux Brun.
Recipies and quantities required to produce 10 litres of Stock - White & Brown.
Recipies required to produce one litre of the following:
Bechamel Sauce, Tomato Sauce, Veloute Sauce, Espagnole Sauce, Hollandaias and Maynnaise Sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each.
Soups – definition, classification of soups with example in each group, recipe for one litre Consomme, 10 Popular Consommes with their garnishes.

Vegetables – effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussels sprouts.

Pastry – recipies of Short Crust Pastry, Puff Pastry, Flaky Pastry Choux Paste, Danish Pastry and their derivatives. Recipies and method of preparation of plain Ice- cream.

COOKERY ( PRACTICALS)

Familiarisation of tools / equipment and their use.

INDIAN

Special dishes for festivals – 5 festival menus
Note: emphasis on a regional cuisines.

Stock – White Stock, Brown Stock, Fish Stock.
Sauce – Bechamel Sauce, Veloute Sauce, Tomato, Espagnole, Hollandaise and Mayonnaise with 5 derivatives of each. Demi-glace, Mint Sauce, Horse Raddish, Bread Sauce and Apple Sauce.
Compound Butters – 3 varieties.

Soups

Vegetables

Preparation and cooking of vegetables – 10 varieties.
Potatoes – 10 varieties.
Farinaceous dishes Spaghetti and macaroni dishes – 2 varieties.
Egg preparation (Breakfast) – 5 varieties

 Larder - organisation & layout.
Larder control – maintenance & upkeep of larder equipment and supplies.

Fish - classification, sealing, cleaning, preparation, basic cuts and its uses and storage.

Butchery – cuts of beef, lamb, mutton and pork, its uses and weights.

Poultry & Game :
Poultry – classification, preparation, dressing and cuts with its uses.
Game – fured game and feathered game, preparation cuts with its uses.

Assembling of cold buffets, sandwiches and canapes. Proper storage of leftovers.

Different types of forcement and their uses.
Decorative work including sculptures, ice carvings, vegetable and fruit carvings.

Compound Salads

COMMODITIES AND FOOD COSTING

Cereals – Wheat, Rice, Maize.
Breakfast Cereals – uses and storage of Cornflakes, Puffed Rice, Pressed Rice.

HYGIENE & NUTRITION

Personal hygiene, care of skin, hand and feet, food handlers hygiene,
protective clothing.

Computer Applications in Food Production
(to be taught in practical classes)

Subjects

Teaching Scheme

Examination Scheme

MTS

Total

Council’s Examination

FOOD & BEVERAGE SERVICE – I

(b) Different types of catering establishments.

(c) Relationship of the waiter with
i) Customer
ii) Kitchen and
iii) Management.

(c) Special equipment – Nut Cracker, Grape Scissors, Oyster Service, Caviar,
Lobsters, Snails, Cheese. Cigar Cutters, Wine Bottle Openers, Gueridon Equipment.

(d) Different types of restaurant linen, exchange and requisition systems.

PRACTICALS

Hygienic handling of cutlery, crockery, glassware and trays.

FOOD & BEVERAGE SERVICE – II

BUSINESS COMMUNICATION

HYGIENE & SANITATION

Computer Awareness
(to be taught in practical classes)

S. No

Subjects

Teaching Scheme

Examination Scheme

MTS

Council’s Examination

HOUSEKEEPING

THEORY

Importance of housekeeping in the hospitality industry, types of lodging establishments, organisational chart – duties and responsibilities of housekeeping employees. Necessity of the personnel factor in dealing with the guest on a day to day basis.

Cleaning equipment – Selection of equipment, brooms and brushes, protective equipment, clothes used in cleaning, box sweeper, electric equipment, vaccum cleaner, floor scrubbing and polishing machine, floor shampooing machine, containers trolley, chamber maid’s trolley, etc. Use and care of equipment and material required by the House Keeping Department.

Solvents grease absorbents, disinfectants, antiseptics, soaps, deodorants, detergents, polishes & storage.

Cleaning methods – Care, cleaning and polishing of various surfaces, hard floorings, thermoplastic floorings, wooden, surfaces painted, varnished, laminated compositions, walls and wall coverings, furniture of various types e.g., brass, copper, aluminium, stainless steel, chromium.

Cleaning of guest rooms and bath – daily, weekly and spring cleaning, night service, check list of standard guest and bathroom supplies, room occupancy list, housekeepings report, handling room transfers, lost and found, cleaning of public restaurant. Food service, areas and employees areas.

Laundry work – use of laundry agents, laundry equipment, stain removal agents, handling guest laundry.

Linen Room – Its importance in hotels, selection and buying of linen, inspecting, receiving used linen. Linen stock for any establishment.

Different types and importance of keys – section key, master key, floor key and grand master key. Key of executive offices and public areas and computerised key.

Pest control and eradication – with special reference to rats, cockroaches, furniture beetle, clothes moth, etc. Dealing with emergency situation like fire, death, theft, accidents, safety security control.

Cleaning and polishing of various surfaces, hard flooring, semi-hard floorings, wooden flooring.

Wall treatments – tiles, wall paper, fabric, glass surfaces, mirrors, metal cleaning – silver, brass, copper.

Bed making and turn down service.

Periodical cleaning in guest room, public areas, spring cleaning in guest rooms and pubic areas.

Flower arrangements – dining tables, reception counters, buffet tables. Field visit to hotels to familiarise students with operations of various departments in hotel.

Stain removal, washing, drying, ironing, folding, storing of various types of fabrics and garments. Uuse of laundry equipment and dealing with different types of pests, House Keeping reports and formats.

INTERIOR DECORATION

THEORY

Objectives of interior decoration - Principles of designs, their application in hotel industry.

Colours – colour hormonies, assocration of colours and their application in the various areas of the hotel industry.

Flower arrangements – Western and Eastern styles. Guidelines on preserving freshness of flowers and arrangement for different occasions.

Furniture & its arrangements, selection of furniture, types of furniture.

Glossary of art forms – as rangoli, flower carpet, design, dry flower arrangements, wall hangings of different types.

HYGIENE & HOTEL MAINTENANCE

THEORY

Definition of Hygiene, positive good health, personal hygiene in detail. Care of skins, hair, hand, feet, teeth, prevention of body odour. Choice and care of clothing including shoes. Importance of health and personality, cleanliness, good grooming.

Types of bacteria, favourable conditions for their growth, definition of first aid, golden rules of first aid, care of cuts, wounds and bandages.

Food poisoning – causative factors and response of House Keeping staff to such eventualities.

Hygiene of the establishment – Design of department, washable floors & walls, good ventilation, smooth flow of work, prevention of over crowding elimination of dark corners, crevices or cracks cleaning of equipment and personal tools immediately after use and obligation of all food service employees.

HOTEL MAINTENANCE

THEORY

Fire extinguishers - various types of extinguishers, their use and application.

Laundry Equipment – Study of different types of laundry equipment eg.: washing machine, hydro-extractor, boiler calendering machine and steam press.

Water and Sanitation – Hard & soft water, use of water softners, construction and working of flushing cistern, water closets, urinals, water taps (bib & pillar), water traps & seal.

Replacement of different types of fuses.

Replacing of electric bulb, cleaning of lamp fittings.

BUSINESS COMMUNICATION - (Theory)

THEORY

Introduction – Definition, objectives, principles of effective communication and the importance of good communication.

Types of communication – formal, informal, verbal, written, horizontal, vertical.

 Letter writing - Circular, Memo, Notice, U.O. Note, applications Bio-data (C.V.) covering letter, Invitations, Greetings, Apologies.

• Computer Fundamentals
• History
• Information concepts and processing
• Climents of a computer processing system
• Hardware, features and uses
• Input/output devices
• Software concepts.