PROGRAM 1: CERTIFICATE IN BAKERY & CONFECTIONARY.

COURSE CODE: CBCEV

COURSE PROGRESSION PLAN

Objective: To equip the student with requisite skills of Bakery & Confectionary. To provide the platform for a highly successful career

Competencies to be gained At the end of the course students should be adept at Identify & handle equipment Identify ingredients Understand role of ingredients Prepare yeast based products Prepare sponge and sponge based products Prepare short crust pastry and derivatives Prepared baked and set dessert Do Basic costing Maintain high standard of personal & food hygiene Improvement in Communication

Competency measuring parameters - Unit tests - Practical exams

Hours per week

SUB PRACTCIAL OMC, BPFP & KM COMMUNICATION FOOD SAFETY HOURS 120 120 40 20 DAYS 60 60 60 60 HRS/WEEK 10 10 3 2

Programme structure COURSE DISTRIBUTION Course Code Course Introduction to Bakery Basic Principles of Bakery Preparation Kitchen Management Hospitality Communication & Soft Skills Food Safety & Hygiene Academy Learning Hours

CBCEV

CLASS HOURS Theory Practical 14 30 44 40 12 40 20 130 70

Unit 1:- Introduction to Bakery

CONTENT / TOPICS Unit - 1.1 Aim and Objects of Cooking Various Texture Pre Preparation Characteristics of Raw Materials Uses of Conveniences Food 1.2 Methods Of Cooking in Bakery Roasting Baking Boiling Steaming 1.3 Equipments used in bakery Types of ovens Dough kneader Planetary mixer Ice cream machine Proving racks 1.4 Bakery terminologies Kneading Proving Sheeting Creaming Decking Knock back Crumbing 1.4 Bakery terminologies Kneading Proving Sheeting Creaming Decking Knock back Crumbing

1ST WEEK

1ST WEEK

1st WEEK

2ND WEEK

2ND WEEK

Basic Principles of Bakery Product Unit - 2.1 - Role of ingredients used 3rd WEEK Fats, oils, sugars and sweeteners-Fat, butter, margarine, vegetable shortening, granulated sugar, powdered, raw, brown, molasses, maple sugar, maple syrup. Flours commonly used in baking, cake, all purpose, bread, pastry, cornmeal, whole wheat. Types of milk used in baking Spices commonly used in baking All spice, anise, caraway, cinnamon, cloves, ginger, mace, nutmeg, poppy seeds Chocolate used in baking Yeast and baking Gelatine Unit - 2.2 Yeast Based Product 4TH WEEK Yeast Flour used in bread and roll making Discuss other ingredients in yeast dough

 Distinguish between the straight dough and the sponge dough method Raising dough and forming loaves Proofing and baking Washes. Water, egg wash, sugar-based glazes. The storage and handling of bread Describe yeast and cake doughnuts. Yeast doughnuts, cake doughnuts, flow icing Griddlecakes and waffles. All purpose flour, sugar, baking powder, salt, eggs, milk, cream Unit 2.3 Pastry Dough 5TH WEEK Sweet dough ingredients. Flour, sugar, fat or shortening, eggs, milk, yeast, spices Preparing and baking sweet doughs. Regular sweet dough: straight-dough method; normal fermentation period. Danish pastry dough: straight-dough method retarded fermentation period; butter or margarine rolled into layers in dough Puff pastry dough ingredients - flour, shortening, acid, salt, eggs, roll-in-fat Puff preparation and reasons for faulty puff pastries Short crust pastry products made using short crust pastry Filled pies and pie toppings.. Unit 2.4 Sponges Choux pastry & Cookies 6TH WEEK Types of sponges Reason for faulty sponges Choux preparation products made with choux pastry Cookie dough ingredients sugar, fat, eggs, flour, milk or water Types of cookie droughts stiff dough, soft dough, refrigerator dough Reason for faulty cookies Unit 2.5 Dessert Preparation 7TH WEEK Preparation of Custards & custard based dessert Set dessert Souffl, Mousse, Bavarois, The preparation of baked custard Chiffonical and Bavarian cream pie fillings Practical 1st Practical- Identification & Cleaning of equipment & Utensils 2nd Practical- Yeast based products Bread, rolls, buns. 3rd Practical- Danish pastry products - Croissants & 2 derivative 4th Practical- Basic sponge 2 cakes & Fruit trifle 5th Practical- Short crust pastry Jam tart & Banana Flan 6th Practical- Cookies 3 varieties & Choux pastry chocolate eclairs 7th Practical- Puff pastry Vegetable puffs, Cheese straws 8th Practical- Mousse & Souffle Unit 3 :- Kitchen Management 3.1 Principles of Menu Planning Sequence of Courses Types of menus Points to Consider When Planning Menus 3.2 Kitchen Management Kitchen Organization and layout Duties and responsibilities of kitchen staff. Man power planning 3.3 Management Procedures Opening Closing

1st WEEK

2nd WEEK 3RD & 4TH WEEK

Safety Sanitary Shift changing

3.4 Costing Standard recipe Portion control Indenting and its importance Principals of Food costing 3.5 Material Management Purchase specification for receiving Receiving Storing Issuing LIFO/FIFO 3.6 Co ordination with other departments Core department Stores Security Unit 8 :- Hospitality Communication & Soft Skills

5TH & 6TH WEEK

7TH & 8TH WEEK

Basic communication Hospitality communication Personality Development & Soft Skills Group Discussion & Interview Skills Social Etiquette & Life Skills

1ST,2ND & 3RD WEEKS More emphasis on practice 4TH, 5TH & 6TH WEEKS More emphasis on practice 7TH & 8TH WEEKS More emphasis on practice

Unit 9 :- Food Safety & Hygiene Personal hygiene & cleanliness Cleaning & maintenance Handling storage & transport Food labeling Facility design & location Food safety inside the department Temperature danger zone (TDZ) Types of contamination Implementation of HACCP 1 Topic per week

PROGRAM- 2. CERTIFICATE COURSE IN COMMERCIAL CUISINE COURSE CODE: CCOEV COURSE PROGRESSION PLAN
Objective: To equip the student with requisite skills of commercial cooking. To provide the platform for a highly successful career

Competencies to be gained At the end of the course students should be adept at Identify & handle equipment Identify ingredients Perform different cuts of vegetables Meat selecting, cleaning & cuts. Prepare basic gravies Prepare soups/ salads, main courses & Vegetable dishes and desserts Do Basic costing Maintain high standard of personal & food hygiene Improvement in Communication

Competency measuring parameters Unit tests Practical exams

Hours per week

SUB PRACTCIAL OMC, BPFP & KM COMMUNICATION FOOD SAFETY
Programme structure Course Code COURSE DISTRIBUTION Course Object and Method of Cooking Food Basic Principles of Food Production Kitchen Management Hospitality Communication & Soft Skills Food Safety & Hygiene Academy Learning Hours Industrial Exposure Training (IET) CLASS HOURS Theory Practical 12 96 12 40 20 180 80 40

HOURS 120 120 40 20

DAYS 60 60 60 60

HRS/WEEK 10 10 3 2

CCOEV

120 6 months

Unit 1 :- Object and Methods of Cooking Food CONTENT / TOPICS Unit 1.1 Equipment , utensils & implements - 1ST WEEK Steamers Griddles Ranges Mixers Grinders Vegetable cutting machine Potato peelers Titling pan Bratt pan Utensils & implements Unit 1.2 :- Aim and Objects of Cooking - 2ND WEEK Various Texture Pre Preparation Characteristics of Raw Materials Uses of Conveniences Foods Unit 1.3 :- Methods Of Cooking Food - 3RD WEEK Roasting / Bhunnana Grilling Frying /Talna Baking Boiling Tandoor Bhuno cooking Dum Baghar, Tarhka, Chhonkna or Tempering Micro wave cooking Unit 2 :- Basic Principles of Food Production Unit 2.1 Basic Preparations Stocks Salads - 4TH WEEK Thickening agents Type & preparation of gravies Types & preparation of masalas 5TH WEEK Desserts Unit 2.2 Vegetable & fruits Classification Selection 6TH WEEK Effect of Cooking Vegetable & fruits available in India Standard Cuts Unit 2.3 Spices & Condiments Classification Identification Effects of cooking Unit 2.4 Pulses & Cereals 7TH WEEK Classification and methods Identification of Cereals & grains

Principles of cooking cereals and grains.

Unit 2.5 Egg Cookery

Egg Sizes Jumbo, Extra Large, Large, Medium, Small,

Selection of Egg Unit 2.6 Meat The history of meats Fish, Mutton, beef, veal, and chicken Selection factors

Basic cuts of meat Summarize storage and handling tips for fresh meats.

8th Week

Practical
1st Practical- Identification & Cleaning of equipment & Utensils 2nd Practical- Classification of vegetables & different cuts of vegetable 3rd Practical- Desserts Kesari, Payasam, Burfi 4th Practical- Egg preparation Hard boiled, masala, scramled, fried & omelettes 5th Practical- Breakfast menu Idly, dosa, Pongal & Ulundhu Vada - Tea 6th Practical- Breakfast menu Poori, Uppuma & vada curry - Coffee 7th , 8th , 9th ,10th , 11th , 12th , 13th & 14th Practicals 4 course menu ( Salad, Soup, main course & potato) Breads Chapathi Parotta Diamond chapathi Minced parotta Omam chapathi Masala chapathi Rice - Plain rice - Lemon rice - Tamarind rice - Vegetable briyani - Chicken briyani - Tomato rice Gravies Vegetable - Sambhar - Urulai Varuval - Chicken khorma - Gourd Kootu - Kara Kuzambhu - Carrot beans poriyal - Tomato rasam - Avial - More Kuzambhu - Urulai podimas - Vegetable Khorma - Vazakai 65

Unit 3 :- Kitchen Management 3.1 Principles of Menu Planning Sequence of Courses Types of menus Points to Consider When Planning Menus 3.2 Kitchen Management Kitchen Organization and layout Duties and responsibilities of kitchen staff. Man power planning 3.3 Procedures Opening Closing Safety

1st WEEK

2nd WEEK

3RD & 4TH WEEK

 Sanitary Shift changing 3.4 Costing Standard recipe Portion control Indenting and its importance Principals of Food costing 3.5 Material Management Purchase specification for receiving Receiving Storing Issuing LIFO/FIFO 3.6 Co ordination with other departments Core department Stores Security Unit 8 :- Hospitality Communication & Soft Skills

5TH & 6TH WEEK

7TH & 8TH WEEK

Basic communication Hospitality communication Personality Development & Soft Skills Group Discussion & Interview Skills Social Etiquette & Life Skills

1ST MONTH More emphasis on practice 2ND MONTH More emphasis on practice 2nd MONTH More emphasis on practice

Unit 9 :- Food Safety & Hygiene Personal hygiene & cleanliness Cleaning & maintenance Handling storage & transport Food labeling Facility design & location Food safety inside the department Temperature danger zone (TDZ) Types of contamination Implementation of HACCP 1 Topic per week

Program- 3

Certificate in Food & Beverage Service

COURSE CODE: CFBSEV

COURSE PROGRESSION PLAN

Objective: Qualities & attributes of Food & Beverage Service personnel. Learning guest service skills. Knowledge of menu planning Well versed with the technical skills and interpersonal skills Gain knowledge of the procedure and methods of service. .

Competencies to be gained At the end of the course students should be adept at Well versed in the art of Food Service. Help provide a good dining experience. Understand the basic management roles Knowledge of importance and types of menu. Understand the tasks, assignments and responsibilities of each position in Food & beverage department.

Competency measuring parameters Unit tests Practical exams

Hours per week

SUBJECT HOURS DAYS HRS/ WEE K

Food Service Beverage Service Point of Sale Hospitality Communication & Soft Skills Food Safety & Hygiene

140 75 25 40 20

85 40 12 24 12

4 4 3 3 2

Programme structure COURSE DISTRIBUTION Course Code Course Food Service Beverage Service CFBSEV Point of Sale Hospitality Communication & Soft Skills Food Safety & Hygiene Academy Learning Hours Industrial Exposure Training (IET) Duration: 2 months. CLASS HOURS Theory Practical 60 80 40 35 20 5 40 20 180 120 240

CONTENT / TOPICS Week 1 Unit - 1.1 :- Introduction & Classification of Food & Beverage Service industry Introduction to Food & Beverage Industry Commercial Week - 1 Non-commercial Unit 1.2 :- Organization & Career opportunities of Food & Beverage Service Department Organization of a F&B department in a hotel Duties & responsibilities of various F & B staff Week - 1 Attributes of a good F & B staff Unit 1.3 :- Layout of commercial food & beverage service outlets Coffee shops Specialty restaurants Banquet operations Week - 2 Room service Bar Unit 1.4 :- Food & Beverage Service Equipments Classification of equipment Identification of Cutlery, Crockery, Glassware, and Hollowware Week - 2 Special equipment in F & B service and its uses Unit 2.1 :- Preparation of the restaurant Mise-en-place, mise-en- scene Week - 3 Rules of laying a cover Procedures for service of a meal. Unit 2.3 :- Menu Planning Menu design Week - 3 Sequence of courses Unit 2.4 :- Different types of service: Pre-plated or American Service Silver service or English Service Week - 4 Buffet service In-room dining service (room service) Unit 3.1 Basic types of menu and service Table dhte Week - 4 A la carte Unit 3.2 :- Order Taking Procedures Suggestive selling Week - 5 Menu knowledge Unit 3.3 :- Cover set up for different meal periods Breakfast Lunch Dinner Week - 5 High-tea Snacks Unit 4.2 :- Banquet Taking booking Types of setting Week - 5 Frilling Service & supervising Billing & settling Unit 4.3 :- Room Service Order taking & answering phone Executing & delivering an order to a room Week - 6 Service inside a room Tray & trolley set-ups Room & floor clearance Guest feedback

Unit -5 :- Beverage Service Unit 5.1 :- Knowledge of non-alcoholic beverages Stimulating beverages Nourishing beverages Week - 7 Carbonated beverages Mineral waters Unit 5.2 - Knowledge of Wine Definition Wine types Classification Week - 7 Wine labels Wine bottles Serving & storing Unit 5.3 - Knowledge of Beer Definition Classification & types Week - 8 international brands Service of Canned & draught beer Unit 5.4 - Knowledge of Spirits Introduction & Basic Knowledge Unit 5.5 - Knowledge of Liqueurs Introduction & Basic Knowledge Unit 6 :- Point of Sale Systems Procedures of point of sale Credit and debit card handling Week - 8 Different bill settling methods Unit 7 :- General Safety & Hygiene Personal hygiene & cleanliness 1 Topic per week Cleaning & maintenance Handling storage & transport Food labeling Facility design & location Food safety inside the department Temperature danger zone (TDZ) Types of contamination Implementation of HACCP Unit 8 :- Hospitality Communication & Soft Skills Basic communication Week 1-2-3 & 4 Hospitality communication Personality Development & Soft Skills Week 5-6 & 7 Group Discussion & Interview Skills Social Etiquette & Life Skills Week - 8

PROGRAM 4: CERTIFICATE IN FRONT DESK OPERATIONS COURSE CODE: CFDOEV

COURSE PROGRESSION PLAN

Objective: Enabling students become prolific in Front Desk operations . Awareness of guest check in & check out procedures. Awareness of accounting procedures in Front Office.

Competencies to be gained At the end of the course students should be adept at Greeting & welcoming guests Handling telephone calls Handling guest check-ins and check-outs Handling reservations

Handling cash & credit

Competency measuring parameters Unit tests Practical exams

Programme structure COURSE DISTRIBUTION Course

Front Desk Operations Reservation, Registration & Check out Point of Sale Hospitality Communication & Soft Skills Allied Departments Academy Learning Hours

Course Code

CLASS HOURS Theory Practical

60 40 20 40 20 180 80 35 5

CFDOE V

120

Duration: 2 months.

CONTENT / TOPICS Unit 1: Introduction. 1.1 :- Introduction 1.2 :- Definition of The Lodging Industry & Types. 1.3 :- Reasons for Travelling 1.4 :- Role & Organization Chart of Front Office 1.5 :- Attributes of front office personnel Unit 2 :- Front Desk Operations 2.1 :- Front Office Operations 2.2 :- Front Office Processes & operations 2.3 :- Handling Complaints at Front Office 2.4 :- Check in Procedures :- Checkouts & Settlements Unit 3 :- Security & The Lodging Industry 3.1:- Doors, Locks, Key control and Access control 3.2:- Guestroom security 3.3:- Control of persons on premises 3.4:- Emergency procedures 3.5 :- Communications 3.6 :- Security records 3.7 :- Staff security procedures 3.8 : - Areas of vulnerability Unit 4 : Reservation & Registration 4.1 :- Reservations - Sources, Types, Cancellation & Records 4.2 :- Registration - Pre registration, Registration and other activities 4.3 :- Methods of payments :- Cash, Credit card,Travellers cheques and split payment Unit 5. Department that coordinates with Front Office 5.1 :- House Keeping 5.2 :- Food & Beverage Service 5.3 :- Maintenance 5.4 :- Security Unit 6 Point of Sale Systems 6.1 :- Procedures of point of sale 6.2 :- Credit and debit card handling 6.3 :- Different bill settling methods 6.3 :- Handling cheques 6.5 :- Petty cash handling Unit-7 Customer Care and Interaction 7.1:- What is customer care and its importance 7.2:- Customer care Who a customer Is? Types of customers Understanding Customer needs Customer service & Inter action Complaints handling.

WEEK WEEK 1

WEEK 2 & 3

WEEK 4 & 5

WEEK 6

WEEK - 7

WEEK 8

WEEK 8

Unit 8 :- Hospitality Communication & Soft Skills Basic communication Hospitality communication Personality Development & Soft Skills Group Discussion & Interview Skills Social Etiquette & Life Skills PROGRAM 5: CERTIFICATE IN HOUSE KEEPING OPERATIONS COURSE CODE: CHKEV

Week 1-2-3 & 4 Week 5-6 & 7 Week 8

COURSE PROGRESSION PLAN

Objective: Enabling students become prolific in Housekeeping skills . Awareness of cleaning procedures of guest rooms and public areas. Awareness of equipment used in Housekeeping. Awareness of various chemicals & detergents used.

Competencies to be gained At the end of the course students should be adept at Identifying & using different cleaning materials Identifying & using different cleaning equipment Room cleaning Toilet cleaning Handling desk work & telephone calls Handling guests' requests

Competency measuring parameters Unit tests Practical exams

Programme structure COURSE DISTRIBUTION Course Code Course

Room House keeping

CLASS HOURS Theory Practical

60 80

CHKEV

Public area House keeping Control desk Operations Hospitality Communication & Soft Skills Allied departments Academy Learning Hours

40 20 40 20 180

35 5

120

Duration: 2 months.

CONTENT / TOPICS Unit 1: Introduction. 1.1 Introduction to House Keeping 1.2 Types of Hotel 1.3 The Role of House Keeping in Hospitality Operations 1.4 Organization Chart of House Keeping Department 1.5 Supply List and Inventory of All Equipments Unit :- 2 Cleaning Equipment and Agents 2.1 Cleaning Equipment Used in House Keeping 2.2 Cleaning Agents Used in House Keeping 2.3 Types of Cleaning 2.5 Cleaning Procedures 2.5 Cleaning Guest Room Unit.3 Public Area HK & Special Maintenance 3.1 Public Area Cleaning 3.2 Cleaning of Ceiling, Walls, Furniture and Fixtures 3.3 Carpets and Floors 3.4 Types of floors - Resilient floors, wood floors, Hard floors 3.5 Managing on Premises Laundry 3.6 Pest Control Unit: 4 Control Desk operations 4.1 Handling Telephone Calls 4.2 Forms, Formats, Records and Registers 4.3 Keys Control 4 .4 Lost-and-found Procedure Unit 5. Department that coordinates with House Keeping 5.1 :- Front Office 5.2 :- Food & Beverage Service 5.3 :- Maintenance 5.4 :- Security Unit- 6 Customer Care and Interaction 7.1:- What is customer care and its importance 7.2:- Customer care Who a customer Is? Types of customers Understanding Customer needs Customer service & Inter action Complaints handling Unit 7 :- Hospitality Communication & Soft Skills

WEEK WEEK 1

WEEK 2 & 3

WEEK 4 & 5

WEEK 6

WEEK - 7

WEEK 8

Basic communication Hospitality communication Personality Development & Soft Skills Group Discussion & Interview Skills Social Etiquette & Life Skills

Week 1-2-3 & 4 Week 5-6 & 7 Week 8

PROGRAM 6: CERTIFICATE IN INDUSTRIAL CATERING SERVICES COURSE CODE: CICSEV

OBJECTIVES OF THE COURSE These units help the students to: Gain an insight into the types of industrial catering establishments, and the qualities the student should possess as F & B Service personnel. Develop knowledge and familiarity of the organizational structure of industrial catering establishments and key management roles. Understand the importance of guest service, how guest service is measured and how to learn and develop guest service skills. Know the methods in which industrial catering functions in a company facility. Know about the basic financial, marketing and catering policies followed in these type of catering establishments Know about the types of customers that patronize. Gain an in-depth knowledge of menu planning, its importance and types of menu. Be well versed with the technical skills and interpersonal skills required for F & B department. Gain in-depth knowledge about the procedure and different methods of service. Learn all the service roles in the industrial catering service operations in order to fully understand the tasks, assignments and responsibilities of each position. Learn to handle huge volume guests at parties and functions Develop personal leadership qualities.

Competency to be acquired Operational knowledge and skill of Commercial Food Services. Ability to interact with clients of various cultures To obtain gainful employment in Hospitality and other services industries

Promotions and career enhancements. Entry-level opportunities for mainstream non-Hospitality students.

COURSE PROGRESSION PLAN Course: 1: Industrial Catering Food Service CONTENT / TOPICS Introduction to Industrial Service Operations Unit-1 Customer care Who a customer Is? Types of customers Understanding Customer needs Customer service & Inter action Complaints handling Unit- 2 Grooming and Hygiene Importance of grooming Good grooming practices Importance of personal hygiene Personal hygiene - best practices Food safety and Hygiene Unit 3 Etiquettes Meaning and need for etiquette Greeting customers and colleagues Receiving and seeing off guest Telephone etiquettes Tele order taking Unit 4 Work safety & Emergency response techniques Work safety importance Emergency situation handling Unit 5 Classification of Industrial Catering Service Industries big & small Institutions Hospitals Educational institutions Sports facilities Corporate offices Unit 6 Industrial Catering Service Organizational Structure

Week 1 Week 1

Week 2

Week 2

Week 3

Week 3

Week 4

Organization structure Duties & responsibilities of various staff Importance of inter-departmental relationship Revision Unit 7 Inter-departmental Relationships Kitchen Food-pickup areas Stores Kitchen stewarding Base Office Unit 8 Identification and maintenance of equipments Classification & familiarization of equipment Identification of Cutlery, Crockery, Glassware, and Hollowware Service equipment used Cleaning and maintenance of equipment Revision Unit 9 Mise en place Importance of Mise en place Practical mise en place Unit 10 Counter service Industries and Institutions Type of guest Type of menu Cutlery, crockery, glassware used Equipment and service implements required Mise en place Service of food Replenishment Clearance after service Cleaning procedure after service Unit 11 Retail/ Over the counter service Type guest Type of menu Cutlery, crockery, glassware used Equipment and service implements required Mise en place Service of food Replenishment Clearance after service Cleaning procedure after service

Week 4

Week 5

Week 5

Week 6

Week 6

Unit 12 Buffet Service Type guest Type of menu Cutlery, crockery, glassware used Equipment and service implements required Mise en place Service of food Replenishment Clearance after service Cleaning procedure after service Unit -13 Basic fine dining Service Type guest Type of menu Cutlery, crockery, glassware used Equipment and service implements required Mise en place Service of food Replenishment Clearance after service Cleaning procedure after service Unit 14 Food service in Health care Type guest Type of menu Cutlery, crockery, glassware used Equipment and service implements required Mise en place Service of food Replenishment Clearance after service Cleaning procedure after service Unit 15 Basic Non alcoholic beverage Service Types of beverages Cutlery, crockery, glassware used Equipment and service implements required Mise en place Service of Beverages Clearance after service Cleaning procedure after service

Week 7

Week 7

Week 8

Week 8

Course 2: Hospitality Communication & Soft Skills Week 1 Basic communication 2

Hospitality communication Personality Development & Soft Skills Group Discussion & Interview Skills Social Etiquette & Life Skills Revision & Test

Week 24 Week 5 Week 6 Week 78

Course 3: Food Safety & Hygiene Personal hygiene & cleanliness Cleaning & maintenance Handling storage & transport Food labeling Facility design & location Food safety inside the department Temperature danger zone (TDZ) Types of contamination Implementation of HACCP Revision & Test

One topic per week

TEACHING METHODOLOGY How? Brick & Mortar Method (chalk & talk) Demonstration & Hands-on Practical Classes Distribution of Study Materials Power Point Presentations Students Interaction Industry Tours Inputs from Guest Lectures (Industry Experts)

Students of Hospitality Institutions and General Colleges Industry Professionals desirous of additional qualifications Infrastructure & Facilities of Hospitality Institutions to be used/shared

To Whom?

ASSESSMENT PATTERN Internal marks: 30% External marks: 70% Theory : 1 test at the end of every course

Practical : Continuous assessment based on record keeping, attendance, grooming upkeep, attitude, etc

EXAMINATION PATTERN Theory & Practical Examinations at the term end (for 100 marks) External examiners will be called for assessment