1.Food Production

Course objective
1) Know the history of cooking, its modern developments and develop brief idea of various cuisines;
2) Understand the professional requirements of kitchen personnel and the importance and maintenance of hygiene;
3) Have insight of kitchen organization, duties and responsibilities of kitchen staff, workflow, and kitchen equipment.
4) Students will learn about Kitchen and personal hygiene.
5) Student will understand Kitchen organization.
6) Methods of cooking, knowledge of raw materials and Basic Bakery
7) The various commodities required for food production, their market forms, selection, storage and use.
8) The fundamentals of menu planning & standard recipes
9) The basic culinary skills
10) The bread& cake making process and various pastes
11) Basic preparation soup and Sauce
12) The course is designed for all students which will surface around International cuisine, spices, herbs, cooking methods, cooking techniques and menus.
13) It will give a practical experience for students to analyse and taste the flavours of certain countries Regional cuisine with an emphasis to house flavours.
14) It will provide students hands on compilation of menus to experiment on.
15) This course introduces students to current culinary trends which include a variety of preparation methods.
16) Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into conventional cuisines

2.F&B

Course Objective: -
1) Explain the growth and role of hotel industry and catering establishment
2) Understand the various types of hotels and their features
3) List and explain various catering establishment with their features
4) Explain staff organization structure of food and beverage department
5) Describe and understand job description of each personnel working in each F&B service outlet
6) List various F&B service equipment with its use and care.
7) Explain and understand objectives of menu planning and types of menu
8) Write and explain courses of French classical menu with sequence of each course
9) Explain various meals and the dishes served during these meals
10) Describe the importance of Mise-en-place and Mise-en-scene
11) List various tasks performed to complete Misc-en-place for each outlet shift wise
12) Explain and understand simple KOT and billing system with its record keeping
13) List and explain various non-alcoholic beverage
14) Explain various types of tobacco (cigarette and cigar) with its processing and storage.

3. Bakery and Patisserie

Course Objective: -
1) To learn the Importance of Bakery and Patisserie Department in Hotel Industry
2) To practically make basic bakery products like bread, cookies and cakes
3) To learn & understand how to store bakery products.
4) To understand the Importance of basic bakery products.
5) To learn the Importance of basic bakery ingredients and their role in bakery product.
6) maintenance.
7) Know the scope of innovation in making the bakery products, experimenting and generating new
8) ideas
9) To practically innovative bakery products like bread, cookies, cakes and pastries.
10) Acquire brief knowledge about the working of the bakery department, system, hierarchy and
11) relationship with other departments.
12) Manage bakery as a pastry chef and control the quality and the system
13) Develop as a complete pastry chef by incorporating a learning attitude on step-by-step basis
14) Ensure that the requirement of hospitality industry is being fulfilled through up-to-date knowledge and
15) trends.

4.House Keeping

Course Objective: -
1) Help to prepare students to meet the challenges associated with the housekeeping department.
2) Provide an overview of the key issues of housekeeping and maintenance management.
3) To understand the theoretical and practical knowledge that constitutes the work of housekeeping.
4) To illustrate the complexities and demands of working in the industry through the scope of housekeeping

5.Front Office

Course Objective: -
1) The Student will get knowledge about:
2) Classification and categorization of Hotels and its Evolution.
3) Duties & responsibilities of the staff in the different sections.
4) Types of rooms, food plan, Tariff and room rent.
5) Importance, Modes, Tools of reservation.
6) Basic Terminologies of front office

6.Catering Science

Course Objective: -
1) Students will be able to understand the role of nutrients, Balanced diet and menu planning
2) Students will be able to assess the Nutritional Status in food
3) Students will learn to measures to overcome malnutrition deficiency
4) Students will learn various national and international food Standards
5) Students will be able learn how to effectively handle food borne outbreaks.

7.Research methodology

Course Objective: -
1) Students will understand the basic steps involved in Research
2) They will be able to Construct relevant tools for conducting research
3) They will be able to Conduct a research project using appropriate qualitative and quantitative techniques
4) They will be able to write and evaluate a research report
5) They will understand the presentation skills of report supported by latest aids.

8.English

Course Objective: -
1) The course is intended to give a foundation of the English Language.
2) The literary texts are intended to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts.
3) It will also help them to respond from different perspectives.

9.French

Course Objective: -
1) Understanding the importance of French Language
2) Teaching according to their levels in French.
3) Knowledge of French Grammar
4) Knowledge of French Vocabulary
5) Knowledge of French Phrases
6) Knowledge of French Basics

10. FUNDAMENTALS OF HOSPITALITY ACCOUNTING

Course Objective: -
1) To develop awareness of Accounting in hotel industry.
2) Importance of Finance in the hospitality industry.
3) To understand what is Budgeting in the industry.
4) To know in detail about Planning, Forecasting, Budgeting, Auditing etc.
5) Awareness about various revenue producing departments of hotels.
6) To ensure that the students develop ability to manage and co-ordinate with finance department

11.FACILITY MANAGEMENT

Course Objective: -
1) Develop a training, learning and development strategy to respond to the changing work environment.
2) Develop a comprehensive Facilities Master Plan. Effectively spend funding received to reduce deferred maintenance.
3) Operations & Maintenance – target optimal MTBF (mean time between failures) and maximise primary business process reliability.
4) End user/Occupier – maintain sufficient user feedback to achieve the first three objectives.

12. Information Technology

Course Objective: -
1) Students would be learning about the evolution of computers , gaining knowledge about different IO devices, different types of memory and storage devices,understanding the need of software , acquiring skills to browse internet and work with mails.
2) students would be learning about the Microsoft Office, Consisting of Microsoft Word, Excel, Powerpoint
3) Students would be learning about Database system, Microsoft access, Sql Database
4) Students would be learning about Database Overview , and Pl Sql, Its uses using Programming to fetch data from database
5) Students would be learning about Web Development, HTML, what are its uses, how to develop web pages and make their own websites.

13.Marketing

Course Objective: -
1) Understand the relationships between customer value and satisfaction.
2) Understand the concept of the lifetime value of a customer and be able to relate it to customer loyalty and retention.
3) Understand the need of strategic planning
4) Explain the characteristics affecting consumer behavior.
5) Understand the service characteristics that affect the marketing of a hospitality travel product.