Course Content

• Introduction to cooking methods
• Kitchen organization and management
• Introduction to Equipments & Ingredients
• Costing and Purchase Management
• Bakery & Patisserie
• Business Communications
• Food & Work place safety
• Industrial exposure training

Note:

1. College timings: 9.30 am to 1.30 p.m.
2. Medium of instruction is ENGLISH.
3. Maximum age is relax able up to 3 years in the case of SC/ST candidates.
4. All the above courses are Morning Section courses for both men and women.
5. Reservation of seats for SC/ST/OBC/Physically Disabled candidates is as per Govt. of India Rules.
6. Fees and other charges are subject to revision.
7. Fees are payable in two terms.
8. However, Institute reserves the right to add or cancel or modify any criteria or whole.

One Year Craft Courses

Course Programme Duration 1-year Eligibility 10th/equivalent

Food Production

• One year culinary arts programme with 10th(Pass/fail) qualification makes the students to learn both theoretical and hands on practical learning not only in the cuisines of India but also in the cuisines of other countries.
• This programme inculcates every student to be perfect in personal hygiene, kitchen hygiene, food science, menu engineering and costing.
• Inovative cooking programme is introduced to all.
• Students are deputed to various kitchens in order to acquaint themselves with commercial operations of production outlets.

Bakery & Confectionery

• Class room learning forms the foundation for hands on practical training and shapes every student with highly skilled and innovative production of products.
• This programme makes every student perfect in personal hygiene, bakery hygiene, bakery science, salesmanship and costing.
• Job placements in India and abroad, and also scopes in Entrepreneurship.
• Students are deputed to various bakeries in order to acquaint themselves with commercial operations of bakery and confectionery outlets.

Food & Beverage Service

• Learning different styles of services of food and beverages of different nations.
• Acquiring knowledge and skill in the service of Food & Beverage.
• Shaping themselves in menu planning, organizing and execution of decorated theme food festivals during the programme.
• Students are deputed to various restaurants in order to acquaint themselves with commercial operations of food outlets.

Course Content

• Introduction to Food and Beverage Service Industry.
• Personal hygiene & Work place familiarization.
• Identification and handling of equipments.
• Service Techniques / Service types / Menu design.
• Bartending / Bar Management / Banquet Management.
• Checking, Control & Billing.
• Food and Beverage, Organization & Management.
• Industrial exposure training.
• The first impression is the best impression. Any hotel's front office serves as first contact centre for allguests.
• With the qualification of 10th standard, students are moulded to meet the challenges of front officeoperations.
• The success of the accommodation segment depends on the excellence of housekeeping operations.
• Observation of any area to be cleaned is a skill incorporated in this programme.

Careers/Progression

With the development of hotel industry, pushed by the increase in foreign and domestic tourism, the demand for well trained quality personnel has increased substantially. Our esteemed institute is renowned for providing adequate training and inculcating exemplary skills for a professional career in the hospitality industry. We can rightly boast of hundreds of students placed in International Hospitality organisations such as Marriot, IHG, The Oberoi, Taj, Starwood and many more.

Craft Students also creates great career opportunities for an aspiring young hospitality student. With recent globalization and liberalization, career opportunities in this field are not only vast within the country but also unlimited throughout the globe.

The course offers great scope for aspiring students. They can seek placements in Food & Beverage outlets of premium upscale hotels, Quick Service Restaurants, organized standalone restaurants, bars/pubs, aviation, cruise liners and all forms of food retailing outlets. With attractive Income and growth prospects, food and beverage service has become the preferred area of interest for many hospitality graduates.

Opportunities in

• Hotels
• Airlines
• Retail
• Resorts
• Shipping and Cruise lines
• Consulting
• Restaurants
• Hospitals
• Motels
• Industrial Catering
• Educational Institutions
• Out-Door Catering

Short Term Courses

Programmes/ Duration / 3/6 Months

Bar Flair Programme

• Bar Flair programme for Hotel Management students and Hotel staff.
• Not only the technical knowledge is required for food and beverage service but also flaring techniques are demanding to gain the attention of the guests.
• As a value addition programme for the current students in catering education and service personnel in the hotel industry we offer part time classes.

Hostess programme for HomeMakers

• To create an awareness among the home makers about hospitality service.
• Well-known dishes in food production, highly nutritive products and snacks in bakery & confectionery, variety of deserts, table setting, flower arrangement and interior decoration etc., would be taught in this programme.
• This is a part time programme.

Facilities

As centre of excellence maximum training facilities are provided to the staff and students of this Institute at 4 star and 5 star category hotels. Thus bringing in professionalism in academics on par with operations.

Staff Training
Staff Members have been sent for training periodically arranged by the Institute according to Govt. of India, Ministry of Tourism instructions and to be abreast with the changes in the Hospitality and Hotel Industry thus bringing professionalism, modern technology and academics at par with operations.

Attendance:

According to the norms of the National Council for Hotel Management, New Delhi all candidates admitted to the various courses will be required to put in a minimum of 70% of attendance in each subject and overall 75% attendance during the academic session. Students failing to secure overall 75% attendance shall be detained from appearing in the Annual Examinations to be conducted by the National Council. The Principal of the Institute is empowered to condone upto 10% of absence on medical grounds or for any other valid reasons. Such requests in writing should however, be accompanied by leave letter / medical certificate issued by any registered medical practitioner immediately after the sickness / valid reasons for absence.

This will be strictly adhered to, to ensure maximum learning by attending classes, academic proficiency and to acquire good results.

Identity Card:

The students are given identity cards at the beginning of the year which they have to preserve it with utmost care which is to be used while in the classes and for other benefits outside the college for membership in other libraries, students concessions, internet etc.

Students Activities:

Regular student activities held round the year to encourage the students to develop all round efficiency like various competitions, quiz, food festivals, fairs, seminars, conferences, workshops and other tourism oriented activities.

Out door catering:

The Institute undertakes out door catering and also provides personnel for out door catering services at different Hotels as nominated accordingly to encourage the students to develop their skill, situation handling, team work, execution, attitude and knowledge about banquet service in star hotels held for important and esteemed guests.

Out Catering Programme and Students Training:

Government Departments, other public and private organizations approach the Institute to take up outcatering for their official functions and this is undertaken as it provides training and avenues to earn revenues. Such revenue has helped to cover the deficit.

Part Time Jobs:

The Institute undertakes Part Time Jobs and also provides Banquet Parties services at different Hotels as nominated accordingly to encourage the students to develop their skill, situation handling, team work, execution, attitude and knowledge about banquet service in star hotels held for important and esteemed guests.