DIPLOMA IN CULINAY ARTS

Paper Code Subject Hours Credit

Paper-1 Business Communica�on 100 10

Paper-2 Basic Food & Beverage Produc�on 200 20

Paper-3 Hospitality French 100 10

Paper-4 Food Microbiology and Nutri�on 200 20

Paper-5 Advance Food & Beverage Produc�on 200 20

Paper-6 Advance Food & Beverage Produc�on-I 200 20

Paper-7 Food and Beverage Control 200 20

Course Description

This course imparts knowledge and skills required for students to be successful in the hotel and restaurant industry. The program deploys an industry driven curriculum to teach & test students and also awards industry recognized cer�ficates to students mee�ng high standards of educa�on. This

Course Objective

Upon successful comple�on of the course, the student would be able to:

Demonstrate good communica�on & leadership skills Demonstrate good personal hygiene and health habits and perform safe food handling and sanita�on procedures Iden�fy all kitchen tools and demonstrate safe prac�ces opera�on machinery in the kitchen Demonstrate understanding of standard weights, measures and scaling of ingredients Extensive knowledge and applica�on of different methods and techniques of cooking Perform and apply basic culinary math in the food service industry Prepare a variety of salads and dressing and evaluate flavors.

twenty Four month program integrates theore�cal and prac�cal knowledge in kitchen lab, front office, house keeping, food & beverage produc�on, service opera�on and culinary work. On the job experience imparted during the course enriches and reinforces what students learn in the classroom and develops their prac�cal skills, which is cri�cal for future success in the industry. In addi�on, various opportuni�es are provided to the student to learn and prac�ce important skills related to responsibili�es of a chef. This Diploma in Culinary and enhances strong skill sets in students which help them to become trained, professional and educated future employees. The program offers a straight school to career path for people interested in the hotel, restaurant or the food industry.

Apply various recipes and cooking techniques on variety of meats and vegetables, fruits and grains Prepare a variety of baked goods and desserts Apply knowledge of global cuisines and prepare meals inspired by the cuisines Perform recipe yield conversions Perform dishwashing / hardware washing and cleaning of produc�on area post use

Course Composition

Diploma in Culinary Arts is divided into two main components Theory and Prac�ce. These courses focus on the func�onal areas of the hospitality opera�on. It mainly includes kitchen administra�on & food produc�on, fundamentals of food and beverage services, food science and hygiene,

Internship would be for dura�on of 12 months in a hotel or a resort. This part of the course bridges the gap between theore�cal input and the real working environment.

Course Duration

The total course dura�on is 24 months which involves 12 months of theory and in-house prac�cal’s

followed by 12 months of industrial training in any Hotel or Resort.

Assessment Scheme

S.No Paper MAX. Hours Credit

1 Business Communica�on 100 10

2 Basic Food & Beverage Produc�on 200 20

3 Hospitality French 100 10

4 Food Microbiology and Nutri�on 200 20

5 Advance Food & Beverage Produc�on 200 20

6 Advance Food & Beverage Produc�on-I 200 20

7 Food and Beverage Control 200 20

Total 1200 120

PAPER -1 – BUSINESS COMMUNICATION

UNIT 1

Meaning, Role, Functions, Importance and essentials of Communication in Business Organizations Process of Business Communication, Communication Models Barriers to effective communication.

UNIT 2 Classification of Communication –

Formal & Informal Personal, Inter-personal, Group and Mass o Vertical & Horizontal Upward & Downward One-way & Two-way

Verbal & Non-verbal UNIT 3

Business Correspondence: Principles of Letter Writing Types of Business Letters – Sales letters, Requests, Response letters,

Complaint letters, Adjustment letters, Inquiry appeals Resume Writing

Report Writing Cross Cultural Communication. Importance of Dressing / Manners & Etiquettes in Business

Communication. UNIT 4

Importance of Communication in: Negotiation and Conflict Management.

UNIT 5 Spoken English Practical use of English language in the workplace using Hotel vocabulary and salutation.

Reference Number 4CL -2001

Title BUSINESS COMMUNICATION

Level 4

Teaching Hours 100

Credit 10

Grading Pass

Course Contents

PAPER -2: BASIC FOOD & BEVERAGE PRODUCTION

UNIT -I Introduction to the Art of Cookery:

Culinary History - Development of the Culinary Art from the middle ages to modern cookery, modern hotel kitchen, Nouvelle Cuisine, Cuisine Minceur, Indian Regional Cuisine and Popular International Cuisine ( An Introduction ) of French, Italian and Chinese Cuisine.

UNIT -II

Aims & Objectives of Cooking Food: Classi�cation - cooking materials & their uses.

Foundation ingredients - meaning, action of heat on carbohydrates, fats, proteins,minerals and vitamins.

Fats & oils - meaning & examples of fats & oils, quality for short enings, commonly used fats & oils & their sources & uses.

Raising agent - functions of raising agents, chemical raising agents & yeast. Eggs- uses of eggs in cooking, characteristics of fresh eggs, deterioration of eggs, storage

of eggs. Salts - uses. Liquid - water, stock, milk, fruit juices etc. Uses of liquid. Flavoring & seasoning – uses & example. Sweetening agents - uses & examples. Thickening agent.

UNIT –III Preparation of ingredients.

Washing, peeling scraping, paring, Cutting – terms used in vegetables cutting, julienne, brunoise mecedoine, jardinière, paysanne - grating. Grinding. Mashing. Sieving. Milling. Steeping, centrifuging, emulsi�cation evaporation, Homogenization. Methods of mixing foods.

UNIT -IV Equipment used in kitchen.

Types of Kitchen Equipment – Diagrams, Uses, Maintenance, Criteria for Selection.

Reference Number 4CL -2002

Title BASIC FOOE & BEVERAGE PRODUCTION

Level 4

Teaching Hours 200

Credit 20

Grading Pass

Course Contents

UNIT -V Kitchen Organization.

Main Kitchen & Satellite Kitchen Duties & responsibilities of each sta�.

Cooking fuels - uses & advantage of di�erent types of cooking fuels.

UNIT – VI Methods of Cooking.

Methods of cooking food - transference of heat to food by radiation, conduction & convection - magnetrons waves meaning. Boiling, poaching, stewing, braising, steaming, baking, roasting, grilling, frying, paper bag, microwave, pot rousing - explanations with examples.

UNIT -VII Stocks, Glazes, Sauces and Soups

Meaning uses and types of stocks, points observed while making stock. Recipes for I liter of white, brown and �sh stock.

Glazes -meaning & uses. Sauces -meaning, qualities of a good sauce, types of sauces -proprietary sauce and mother sauce. Recipe for I lit Béchamel, Veloute, Espagnole, Tomato &

Hollandaise. Derivatives of mother sauces. (Only name, no recipes). Recipes for known International Sauces & their uses.

Soups -classi�cation of soups, meaning of each type with examples. Basic Preparations Mise-en-place for Bouquet Garni, mirepoix, duxelle paste, batters, marinades and

gravies. UNIT VIII Practical

Preparing basic stocks, Glazes, sauces and soups as per the theory Basic cuts of vegetables. Proper usage of a Kitchen Knif e and Hand Tools.

Understanding the usage of small equipment. Basic Hygiene practices to be observed in the Kitchen. Safety practices to be observed in the kitchen: First Aid for cuts and burns.

Identi�cation of Raw Materials. Demonstration of Cooking Methods. Basic cuts of Vegetables. Basic Stock preparations. Egg Cookery including Classical Preparations. Basic sauce preparations and commonly used derivatives. Preparation of basic

continental cookery – stews, sauces, soups. Basic Continental Dishes based on Vegetables and Meats.

Preparation of basic dishes using simple methods of cooking. Preparation of three course simple Indian menus.

PAPER -3: HOSPITALITY FRENCH

UNIT 1 PARTIE

Translation & comprehension - reception - conversation – role play - Case study to be done in French.

UNIT 2 PARALLEL GRAMMAR

Article de�ni, inde�ni example, adjustifs - quali�catifs – caccorn – adjectives - demonstrates - etpossessifs.

UNIT 3 VERBS IRREGULIERS

Avoir, etre, aller, recevoir venir, partir -sortir pouvoir, vouloir ouvrir.PRESENT Passe composse futur grammar exercisus, composition, conversation.

UNIT 4 AU RESTAURANT

Conversation, role play, case study to be done in French, besides translation and comprehension.

UNIT 5 GRAMMAR

Pronoms personnels subject object direct object indirect. pronoms: Relatifs simples; qui, que, dont, ou . VERBS IRFEGRLIERS Rendre descendre prendre dormir courir servir plevois savoir, falloir devoir.

UNIT 6

Impar fait – plusque pargait - futur anterieur.

Reference Number 4CL -2003

Title HOSPITALITY FRENCH

Level 4

Teaching Hours 10 0

Credit 10

Grading Pass

Course Contents

PAPER -4: FOOD MICROBIOLOGY AND NUTRITION

UNIT I

Introduction to Microbiology. Classi�cation of Microbes (fungi, bacteria, yeast, mold) E�ect of Heating - growth curve of microbial cells, thermal death time -pasteurization,

sterilization and disa�ection and heat resistance Food production based on microbiology -small scale fermentation - idli, dhokla, naan,

bhaturas, yogurt, pickles. Industrial Preparation - cheese, vinegar, bread, alcoholic beverages. Preservation and

spoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation. Contamination of cereal and cereal products Preservation of vegetables and fruits Food spoilage - meat, �sh, egg, milk, milk products Kinds of food products and canned food. Food, nutrition, nutrients. Food groups Food production and consumption trends of India Food constituents and carb ohydrates, proteins, fat, vitamin and minerals. Sources and

requirements Post harvest technology: Perishable and Semi -Perishable Food Products. Food adulteration.

Reference Number 4CL -2004

Title FOOD MICROBIOLOGY AND NUTRITION

Level 4

Teaching Hours 200

Credit 20

Grading Pass

Course Contents

PAPER -5: ADVANCE FOOD & BEVERAGE PRODUCTION

UNIT -I Menu Planning:

Introduction: Types of menus, terms and factors which a�ect Menu Planning. Development of the Menu. Compiling Menus.

Nutritional Aspect of Menu Planning. UNIT -II Horsd’oeuvres:

Meaning & Types: Single & Horsd'oeuvres Varies, examples for each type. Salads -Types of salads -simple & composite -salad dressings. Names & recipes for

salad dressings only. Sandwiches -types of bread used. Filling and seasoning used. Points observed while

making sandwiches, storage of S/w di�erent types of S/w.

Garnishes and Accompaniments. UNIT –III Basic Bakery and Confectionery:

Types of �our and their uses. Ingredients used in bakery and their role. Yeast goods - points observed while making yeast goods. Reason for faults in yeast

dough. Recipes for bread rolls, bun, baba au rum, savarin and doughnuts. Sugar boilingdegrees of

cooking sugar and their uses. Pastes -types of pastes recipes for short pastry. Pu� pastry, sweet pastry, suet paste & choux paste. Reasons for faults in above

preparation. Products made from the pastries (only names, no recipes) Cakes – basics mixture for small cakes, reasons for faults. Sponges – genoise sponge & chocolate sponge recipes. Reasons for faults.

UNIT -IV Indian Regional Cuisine.

Reference Number 4CL -2005

Title ADVANCE FOOD & BEVERAGE PRODUCTION

Level 4

Teaching Hours 200

Credit 20

Grading Pass

Course Contents

Specialty cuisines such as Mughlai, Awadhi, Hyderabadi and Tandoor. Indian Fast Foods.

UNIT -V Rechau�e’ Cookery.

Introduction, De�nition Concept and Importance.

Basic Culinary Terms: Indian, Western & International

UNIT VI Practical as per the theory for basic menu preparation • Regional Indian Cookery. • Preparation of Basic Bakery and Confectionery. • Biscuit Dough, Bread Dough, Cake batters, Pu� Pastry Dough, Doughnuts etc. • Preparation of Salads, Cold cuts and Sandwiches. • Hot continental desserts. • Preparation of basic salads. • Preparation simple Indian Desserts. PAPER -6: ADVANCE FOOD & BEVERAGE PRODUCTION -I

UNIT -I Garde -Manger:

Importance and function of larder in main kitchen relationship with other sections of main kitchen duties and responsibilities of larder chef Equipment's and tools used in larder Floor plan of layout or larder room.

UNIT -II Cold Cuts and Sauces:

Forcemeat -meaning, uses, types and recipes

Reference Number 4CL -2006

Title ADVANCE FOOD & BEVERAGE PRODUCTION -I

Level 4

Teaching Hours 200

Credit 20

Grading Pass

Course Contents

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Panada -meaning uses, types and recipes Compound butters -meaning, uses types recipes and examples Marinades -di�erent types and uses Brine -types & uses Aspic Jelly -used and preparation

Chaud froid - uses and preparation Cold preparation -galantine, ballotine, tenine, pate, quenelles mousses, mousselines,

sou�e -recipes of above. UNIT –III Popular International Cuisines:

Features Regional Classi�cation Ingredients, methods of cooking Courses of menu for Chinese, Japanese, Thai, Italian, Mexican cuisines etc.

UNIT -IV Advanced Bakery Preparation:

Sugar Craft, Chocolate Confectionery, Cold Puddings and Sweets. UNIT -V Appetizers:

Type and examples for each type and method of preparation. UNIT VI Practical as per the theory for • Cold preparations, platters and bu�ets. • International Cooking: recipes from various countries. • Exotic Indian & Western starters, snacks and horsdoeuvres. • Advanced bakery – Rolls, Breads, Pastries, Cookies, and Cakes . PAPER -7: FOOD & BEVERAGE CONTROL

Reference Number 4CL -2007

Title FOOD & BEVERAGE CONTROL

Level 4

Teaching Hours 200

Credit 20

Grading Pass

Course Contents

UNIT -I F&B Control - Overview

Introduction objectives of F&B Control Problems & Methodology in F&B Control Personnel Management in F&B Control

UNIT -II Cost and Sales Concept

De�nition, Elements, Classi�cation of Cost Sales de�ned Cost/Volume/Pro�t Relationships ( Breakeven Analysis)

UNIT –III Budgetary Control

Introduction, Objectives & types of Budget Budgetary Control Process Stages in the preparation of Budgets Budgeting for F&B Operations.

UNIT -IV Food & Beverage Controls

Food - Purchasing, Receiving, Storage and Issuing Controls Food - Production, Food Cost Controls Food Sales Controls Standard Yield, Standard Portion sizes, Standard Recipes. Beverage - Purchasing, Receiving, Storage and Issuing Controls Beverage - Production, Cost and Sales Control.

UNIT -V Frauds in F&B Control

Frauds in Purchasing Receiving Storing Issuing Preparing and selling stages of F&B Control Prevention of Frauds

UNIT – VI Inventory Control

Importance, Objectives, Methods, Levels and Techniques. Perpetual Inventory, Monthly Inventory. Pricing of Commodity Comparison of Physical and Perpetual Inventory.

UNIT – VII Menu Management

Introduction Types of Menu Menu Planning Considerations and Constraints Menu Costing Menu Merchandising Menu Engineering

Menu Fatigue Menu as an in - house Marketing Tool.

UNIT – VIII F&B Management in Hotels and Various F&B Outlets

Introduction Basic Policies – Financial Marketing and Catering Control Performance Measurements.