Diploma In Hospitality Management & Culinary Arts

Diploma in Hospitality Management & Culinary Arts

One can access ample of benefits in life career after the graduation from hospitality study. One such field with greater scope for career advancement is hospitality management. Our courses structure is distinctively designed for those individuals who are looking forward for a successful job career in
hospitality field. It also enables the students to be job ready because throughout the courses we lay great emphasis on the effective academic education punctuality ethics, discipline, hygiene, principles, morality, etc. which are extremely vital for their prosperous professional life. The course includes free uniform, laptop, lodging &fooding, interview class, post interview medical check-up. Some of the key topics that the students will cover during their course are:

Food Production and Theory

Theory

  • Introduction to hospitality
  • Introduction to catering and its history
  • Origin, history and development of hotel
  • Kitchen management
  • Types of kitchen and its planning
  • Layout of main kitchen
  • Hierarchy of kitchen department
  • Duties and responsibilities of chef
  • Quality of chef or culinary professional
  • Identification of kitchen equipment
  • Hygiene and HACCP
  • Hazards and its types
  • Food poisoning
  • Condition of bacteria growth
  • Cleaning and sanitization
  • Food commodities
  • Cookery and its definition
  • Aims and objective of cooking
  • Media of cookery
  • Foundation of food

Practical

• Indian Cuisine

  • Indian breakfast
  • Indian soup and salad
  • Indian main course
  • Variations of curry
  • Variety of tandoori dishes
  • Indian sweet dish
  • Indian desserts

• Chinese Cuisine

  • Chinese soup and salad
  • Chinese mother sauce and their varieties
  • Chinese and domestic fast food dishes

• Continental Cuisine

  • Continental breakfast
  • Continental soup and salads
  • Continental mother sauce and variations
  • Variety of Pasta, Pizza and others

• Bakery

  • Varieties of breads
  • Varieties of cookies
  • Dough nuts
  • Breakfast items
  • Cakes
  • Pastries
  • Chocolate moulding

 

HOUSEKEEPING

Theory

  • Introduction of hotel
  • Introduction of housekeeping department
  • Housekeeping personals
  • Hotel rooms and guest
  • Linen meaning & its types
  • Cleaning procedures and its purpose
  • Standard procedures
  • Areas surface to be clean
  • Housekeeping desk control
  • Room maid’s cart
  • Flower arrangement
  • Safety and security principles
  • Fire hazards
  • Housekeeping terminology

Practical

  • Set up Maid’s cart
  • Making bed
  • Cleaning bedroom
  • Cleaning bathroom
  • Cleaning surface areas
  • Cleaning public areas
  • Evening turn down service
  • Carpet hovering/ cleaning
  • Cleaning an occupied room

 

FRONT OFFICE

  • Introduction to hotel
  • Origin of hotel
  • Introduction of front office department
  • Different sector of front office
  • Organizational chart of front office
  • Front office personals
  • Responsibilities of front office staff
  • Hotel rooms
  • Front office communication
  • Switchboard operators
  • Internal department
  • Front office information
  • Types of PMS
  • Common software options in a PMS
  • Reservation
  • Source of reservation
  • Types of reservation
  • Guest registration
  • Pre-registration procedures
  • Creating registration record
  • Mode of payment
  • Assigning an accommodation
  • Departure processes
  • Hotel safety and security
  • Front office SOP’s
  • Guest check-in process
  • Guest check-out process
  • Handling telephone
  • Voucher and types
  • Folios and types
  • Briefing
  • Front office terminology

 

English for hospitality

  • Greeting and receiving guest
  • Taking reservation
  • Responding to guest request
  • Taking orders
  • Handling guest complaints
  • Report writing
  • Job application
  • Leave application
  • Knowing the local destination
  • Personality development
  • Hotel telephone etiquette
  • Expressing concern for a guest
  • Guest Interaction : Do’s and Don’ts
  • Apologies for inconvenience
  • Polite Refusal
  • Describing Hotel facilities
  • How to maintain professionalism
  • Quotes for inspiration
  • Basic grammar rules
  • Interview preparation

 

Food and Beverage

Theory

  • Introduction of hotel
  • Introduction of F&B service department
  • Food and beverage personals
  • Greeting guest and rules for servicing
  • Meal and meal plan
  • Breakfast and its types
  • Food and beverage service
  • Food and beverage service equipment
  • Classification of beverage
  • Food and beverage preparation
  • Standard operating procedures on F&B Service
  • Hygiene Sanitation and safety
  • Food and Beverage Terminology

Practical

  • Tray handling
  • Napkin folding
  • Handling Service equipment
  • Wiping service equipment
  • Laying a cover (Set Up)
  • Removing a cover
  • Welcoming and receiving the guest
  • Menu presentation
  • Order taking
  • Filling K.O.T and B.O.T
  • Servicing normal water/ soft drinks
  • Servicing tea/coffee (hot beverage)
  • Servicing Beer, Whisky & Wine
  • Crumbling
  • Changing Ashtray
  • Lighting guest cigarette
  • Presenting the bill
  • Sequence service
  • Making cocktails and mock tails
  • Opening wine bottles
  • Farewell