U.O.No. 1671/2015/Admn Dated, Calicut University.P.O, 18.02.2015

File Ref.No.25462/GA - IV - E3/2013/CU

UNIVERSITY OF CALICUT

Abstract

Faculty of Commerce and Management Studies-Regulations, Scheme and Syllabi for

Diploma/Certificate Programmes in Hotel Management to be offered under Distance Mode-

Approved- Implemented- Orders issued.

G & A - IV - E

Read:-1) Item No. 1 of the Minutes of the Meeting of the Board of Studies in Hotel

Management held on 02-07-2015.

2)Item No.1(a) of the Minutes of the Meeting of the Faculty of Commerce and

Management Studies held on 05-01-2015.

3)Item No.II-F of the Minutes of the Meeting of the Academic Council held on 15-01-

2015.

4) Orders of the Vice Chancellor in File No.19337/GAIV-E-SO/2015/Admn.

ORDER

As per paper read first above, the Board of Studies in Hotel Management at its meeting held on 02-

07-2015 has approved the syllabi of the following Diploma/Certificate Programmes in Hotel

Management to be offered under Distance Mode.

1) Certificate Course in Food Production.

2) Certificate Course in Food & Beverage Service.

3) Certificate Course in Fronf Office Operations & Guest Relations.

4) Certificate Course in House Keeping Operation.

5) Certificate Course in Bakery & Confectionery.

As per paper read second above, the Faculty of Commerce and Management Studies at its meeting

held on 05-01-2015 vide item no.1-(a) has approved the Minutes of the meeting of the Board of

Studies in Hotel Management held on 02-07-2015.

As per paper read third above, the Academic Council at its meeting held on 15-01-2015 vide item

no.II-F, has resolved to approve the minutes of the Meeting of the Faculty of Commerce and

Management Studies held on 05-01-2015 and Minutes of the meetings of the BoS coming under the

Faculty.

Sanction is therefore accorded to implement the Regulations ,Scheme and Syllabi of the following

Muhammed S

Deputy Registrar

Forwarded / By Order

Section Officer

Diploma/Certificate Programmes in Hotel Management under Distance Mode.

1) Certificate Course in Food Production.

2) Certificate Course in Food & Beverage Service.

3) Certificate Course in Fronf Office Operations & Guest Relations.

4) Certificate Course in House Keeping Operation.

5) Certificate Course in Bakery & Confectionery.

Orders are issued accordingly.

(Syllabi of the Diploma/Certificate Programmes in Hotel Management Programmes are

appended)

To

The Director SDE/ The Controller of Examinations/Principals of Colleges having Hotel

Management Courses..

Copy to: Ps to VC/PA to PVC/PA to Registrar/PA to CE/EX-Sections/EG-I section/DR/AR-

BCom/ GAI-F section/ Exam Enquiry/PRO

System Administrator- with a request to upload the syllabi in the University Website.

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PROPOSAL FOR

..WC)RK WITH WORKER PROGRAMME"HOI'EL & TOURISM TNDUSTRY

No of Courscs

0l) Certificatc course in Food Production

02) Cenificatc course in Food & Beveragc Service03) Certificatc course in Front Office Operation & Guest Relations.04) Certificatc course in House Keeping Operation05) Ccrtificatc course in Bakery & Confectionery

SCOPL.:- Skill acquisition and cmployment for youth in associationWith lor"rrism and I Iotcl Industry.

Modc :- Distance Education (SDE)

Duration of the Course :- 06 Months

Irntry Qualification :- Sccondary school (10 pass withknowledge of English)

Unit Strcngth :- 15 Sfudents in ratio of 1 :l boys and girls (inConsultation with the University)

Eligibility of theprogramme centrc :- 03 star and abovc certified Hotcl and

rcsorts.Space norm :- class room / practical's in respective

Dcpartments.Facility to studcnts :- Irood and accommodation to be provided

For studcnts.Fccs :- Itegistration fee

Examination fee

any othcr fees in consultation withUnivcrsity.

Rcsponsibility of theprogramrne ccntrc :- To adhere to thc to the contcnts

of the syllabus (thcory / practical)& thc delivery of the same assurcd.

6 -

Eligibility

TitlcDurationTcaching hours per wcekNo. ol wce ks of clfcctivc teaching

: 10+2 (H.S.C.) / S.S.C or equivalent,knowlcdge of English.Certificatc Course.Six Months3524

CoURES IN FOOD PRODUCTION

SI

No.

Subjcct Distribution of '[ime Distribution of Marks

Hours pcr WcckUniversity's

Examth Pr 'Iota I 't'h Hrs Pr Hrs

1 Cookerv 3 l6 t9 25 3 75 6

2 La rd cr 2 8 l0 25 2 75 6

3 I{ygiene and Nutrition 2 2 25 3

1 Commoditics and

Costing3 3 25 3

) Computcr A wareness 0t 0l

Total

Grand Total: 250

Pass (Thcory)

Pass (Practical)

Aggrcgate

[J n iversity's E,xamination

TII : Marks Ibr Univcrsity's Exam, for theory marksPR : Marks lbr external Practical

100 150

31Vo

400

40Yo

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Unit-2

Unit-l

Unit-4

Unit-5

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Unit-8

Unit-9

lmportance ol kitchcn in Hotel & Catering establishments; Aims and objectives

ol Cooking, classification of raw materials, preparation of ingredients,

mcthods of mixing foods, effect of heat on various foods, weighing and

mcasure, texture of food, Culinary tcrms.

Mcthods of cooking with special application to meat, fish, vegctables, chccsc,

pulses and egg. Conventional and non-conventional methods ofcooking, solar

cooking, microwave cooking, fast food operation. Varieties of fish, meat and

vegetables. Accompaniments, gamishes and rechauffe.

: Balancing of recipes, standardization of recipes, standard yield, maintainingrecipe filcs. Mcnu planning, portion control, brief study of how portions are

worked out. Invalid cookery. Purchasing specifications, quality control,Indenting and Costing.

Description and use of the following :

Basic stocks, Aspics & Jcllics.Roux blance, Roux blond and Roux brun.Rccipics and quantities required to produce l0 litres ofstock, white &brown. Rccipics rcquircd to produce one litre of the following:Bechamel sauce, tomato saucc, Vcloute sauce, Espagnole sauce, Hollandaiacand maynnaise sauce with the neccssary prccautions to bc observed whileprcparing thcsc, with minimum five derivatives of each.

Soup - Dcfinition, classification of soups with example in each group, recipe

for one litre consomme, l0 popular consommcs with thcir gamishcs.

: Eggs - Structure, selection of quality, various ways of cooking eggs with

examplc in cach mcthod and prevention of blue ring formation.

Vcgetablcs - Effcct of hcat on diffcrent vegetables in acid/alkaline medium and

rcaction with mctals. Method of cooking different vegetables with emphasis

on cooking asparagus, artichokes, brussel sprouts.

Thcory of Bread making, Bread rolls, Bread sticks, Indian Brcads.

: Pastry - Rccipics of short crust pastry, puff pastry, flaky pastry choux paste,

Danish pastry and their derivatives. Recipies and method of preparation ofplain ice cream.

Kitchen stewarding and upkeep of equipment.

l,nit- l0: Stalf organization of Kitchcn, coordination with the Departmcnts.

FOOD PRODUCTION - COOKERY

1

COOKERY - PRACTICAI-S

I.'a miliarization of tools / equipment and their use.

I ndian:

Chickcn dishcs 08 varietiesShorba 02 varietiesTandoor dishes : Tandoori chickcn, tandoori fish, seek kabab, boti kabab.Snacks l0 varicticsSwccts 08 varicticsSpecial dishes for fcstivals - 5 fcstival menus (Note: emphasis on a rcgionalcuisincs)

(lontinental:

Stock - whitc stock, brown stock, fish stock.

Saucc - Bcchamcl sauce, veloutc saucc, tomato, cspagnol'e, hollandaisc andmayonnaise with 5 derivativcs of cach. Dcmi glace, Mint sauce, horse raddish,brcad sauce and applc saucc.Compound Butters - 3 varictics.

Rice

Indian BrcadDalVcgctablcsChutncyRaitaEgg dishesIrish dishesMeat dishcs

So u ps:

Purccs

CrcamVcloutcBrothsBisqucsCon somm cs

Cold SoupsPotagcs

Fish:

BakcdGrillcdShallow fried

08 varicticsI 0 varietiesI 0 varietiesI 5 varietics05 varictics05 varictics03 varictics05 varieties08 varieties

2 varieties

3 varieties2 varietics2 varicticsI varictics5 varictics2 varictics2 varictics

2 varietics2 varieties2 varictics

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rd

Dccp lricdPoachcd

Chickcn and othcr Meats:

StcwCasscrolcsRoastBraiscdCrillcd/llakcdChickcn (Sautds)

EntrccsPork

Stcaks

Vegetables:Prcparation and cooking ofvegctablcs - l0 varictics,Polatocs l0 varir:t ics.

Farinaceous dishes: Spaghctti and macaroni dishcs - 2 varicties.

llgg: []rcaklasl cggprcparation 5 varictics

Slvccts:

4 varictics2 varictics

2 varietics2 varieties2 varietics2 varietics2 varieties5 varieties3 varicties2 varictics3 varietics

Chinese :

THEOR\':

Unif t : Lardcr- Organisation & layout.

Lardcr control - Maintenancc & upkeep of larder cquipment and supplics.

Unit-2 : llors d' oeuvrc and salads - classification.

Mou ssc

SoulllcsBakcd

Stcamcd (Pudding)

SoupsNoodles & RiceChickenPorkMcatPrawnsI' ish

Vcgctablcs

3 varictics3 varictics3 varictics3 varictics

2 varictics4 varieties2 varieties2 varieties2 varietics2 varietiesI dish

3 varieties

LARDER

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Fish - Ctassification, scaling, clcaning, preparation, basic cuts and its uscs and

storage.

Butchcry - Cuts olbeef, lamb, mutton and pork, its uses and weights.

PouItrv and Gamc :

Poultry - Classilication, preparation, dressing and cuts with its uscs.

Gamc - Furrcd gamc and leathcred game, preparation cuts with itsUSCS.

Asscrrbling of cold buffcts, sandwichcs and canapis. Propcr storagc of lcltovcrs.

Diflcrcnt typcs of forccmcat and thcir uses.

[)ccorativc work including sculptures, ice carvings, vegetable and fruitcarylngs.

Clcaning and carc of Lardcr cquipmcnt.

PRACTICALS:

Preparation of various simple and compound Hors docvures :

Simplc salads - 5 varieties

Compound Salads :

Fruitbascd - 2 varietiesFishbascd - 2varietiesMcatbascd - 2 varieties

Vcgctablc bascd - 2 varictics

Prcparation of salad drcssings - 3 varictics

Ilutchcry :

a) Lamb and Mutton - Demonstration of jointing mutton carcasses.

Dcboning of mutton lcg and shoulder.Curry cuts and boti kababs.

b) Pork - Demonstration and preparation ofpork chops, dcboning ofpork leg.c) Fish - cuts of fish and its use in cold buffets.d) Poultry - Dressing, trussing and deboning.

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Unit-l

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Unit-3

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Unit-5

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Unit-8

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COMMODITIES AND FOOD COSTINGTHEORY:

Ccreals - Whcat, ricc, maizc.

Breaklast Ccrcals Uses and storage of Comflakes, puffed rice, pressed rice.

Pulscs Typcs aud uses ofpulscs.

Irresh liuits and vcgctablcs. classiflcation of lruit and vcgctables and its usc.

Dairy products - Milk and its composition and storagc, classification and uses ofchccsc, butlr:r & crcam.

Prcvailing fbod standards in India, food adulteration as a public hcalth hazard,

simplc tcsts in the dctcction of common food adultcrants, Esscntial

Commoditics Act-ISI Agmark.

I lcrbs, spiccs and condiments - classification and uscs of diffcrent types of hcrbs

and condimcnts.

Brief inlroduction ol Tea, Collec, Cocoa and its procuremcnt, storage and usc.

Iiood flavours. csscnccs and colours with brand narncs.

Merhods of lood prcscrvation - long tcrtn and short tcmr mcthods.

Convcnicncc lbod sugar prcserves and confectioncry gums.

Importancc ol'costing and cost dynamics variable and semi-variable and fixcd

cost.

Unit- l0: Elcmcnts of cost - matcrial, labour and ovcrhead.

Unit- I I : Cost control proccdure through Purchasing, Receiving, Storing issuing and

preparation, portion conffol.

HYGIENE & NUTRITIONIIY(;IIiNIi

l,,nit-l : Pcrsonal hygicnc, carc of skin, hand and flcct. Food handlcrs hygienc, protcctivc

clothing.

Unit-2 : Dishrvashing rncthods - manual and machine dish washing - mcrits and

demcrits.

LJnit-3 : Garbage disposal - dilferent methods -advantage and disadvantages.

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Unit-4 : Food Poisoning - Causative factors and the precautions to bc taken by food

handlcrs.

Food Storagc - Tcchniqucs of corrcct storage, storage tcmperature of dittcrcntcommoditics to prevent bacterial manifestation or contamination.

Pest Control - Rodcnts and insecl control techniqucs, spccial slress on control ofIies, rats and cockroachcs.

Municipal hcalth laws.

Golden rules of first aid and treatment for cuts, wounds, bums.

NU'I'RI'I'ION

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UNI'I-5

Definition ol nutrition, deflnition of a calorie, daily caloric requirements lbrdiflcrcnt agc groups, factors. frood groups and thcir rolc in balancc dict.

: Carbohydratcs and proteins Classification, sources, lunctions,Rccornrncndatory Daily Allowancc (RDA), cxccss and dcficicncy.

Fats - classilication according to sources, differencc between anirnal fat andvegctablc Iat, functions, Recommendatory Daily Allowance (RDA), cxccssand deficiency.

Minerals Importance of Minerals with special emphasis on calcium and iron(function & sourccs).

Vitamins in dict - Fat solublc - A, D, E & K watcr soluble, B-complcx,'l'hiamin, Niacin, Riboflavin and Vitamin C, sources, lunctions,Rccommcndatory Daily Allowancc, cxccss and dcficicncy.

LJNIT-6 : I-Iealth Foods & Menus for diabetic, heart, blood prcssure patients, spccificrcquircmcnts lor sports mcn/womcn.

Computer Applications in Food Production(to bc taught in practical classes)

Llnit- I : Computcr fundamcntals:HistoryInformation conccpts and proccssingElcmcnts of a computcr proccssing systcmLlardware, leatures and usesInput/Output devicesSoftware concepts MS DOS, MS OFFICE (usc).

Unit-2 : Introduction to Windows. Introduction of computcrs for accounting rccords andcontrols.

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1'EACIIING AND I]XAMINAI'ION SCTIEME FOR CERTIFICATECOURSE IN ITOOD & I]EVERAGE SERVICE

EligibilityTitleDurationTeaching hours per week

10+2 (H.S.C.) / S.S.C or cquivalentCcrtificatc Coursc06 Months35

No. olweeks of eflective teaching :24

Total 100 1 50

Grand Total: 250

Pass ('[hcory) 35%Pass (Practical) - 40"/'

Aggregate - 40'

U n iv crs ity's Examination :

TII : Marks for lJnivcrsity's Exam, fortheory marks

PR : Marks fbr oxtemal Practical

SI

\o.

Su b.jcct Distribution of Timc Distrihutio n of lv'.arks

Hours pcr Wcek[Jnivcrsity's

Exa m

t' P Total Th IIrs Pr IIrs

I F'&BServiccl 6 10 16 25 , 75 4

2 F&l] Scr vice ll 6 u 14 25 t 75 4

3. B usiness Co mm untcation ) 2 25 2

4. Flygiene & Sanitation 2 2 25 2

5. Computer Awareness 0l 0l

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SYI,I,AItI.JS :

't'ilI:oR\':

Unit- I

Unit-2

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Unit-5

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Ilricl knowlcdgc of:a) I)cvolopmcnt of catcring industry, job prospccts and careers in the

catoring industry.b) Dillercnt types of catering establishments.c) Rclationship of the waiter with - i) Customcr, ii) Kitchen, and iii)

Managcmcnt.

Bricf dcscription and corrcct uscs of:a) Diffcrcnt typcs of cutlcry, crockcry, silvcrwarc, flatware, halloware and

glasswarc uscd in a standard catcring cstablishmcnt.b) Diffcrcnt typcs of cquipmcnt - Bainc Maric, platc warmcr, hot platcs,

microwavc oven, ice cream machine, collee machine, ice cube machino,side boards, dish washing machine, glass washing machine.

c) Spccial cquipmcnt - Nut crackcr, grapc scissors, Oystcr scrvicc, caviar,lobstcrs, snails, chccsc. Cigar cuttcrs, winc bottlc opcncrs, gucridoncqurpmcnt.

d) Diflcrcnt ty,6rcs of rcstaurant Iincn, exchangc and rcquisition systcms.

Prcparation ol thc rcstaurant - Mis-en-placc & mis-cn-scene, nrles lor laying oftablc and waiting. Usclul tips for Food/Bcvcragc scrvicc.I{cstaurant vocabulary - Ilnglish and French.

Various lbrms of a mcal courscs:

Hors d'oeuvrcs, Potcgc, Poisson, Entrde, Releve (main), Sorbet, Roti,l-ogumen, Ilntrement, Savoury, Desscrts and Cafe.

'l'ablc Sauccs - accomplimcnts/garnishes.

Mcals and Menu planning - Differcnt typcs of Mcnus - (a) Tablc d'hote,(b) A'la carte, (c) State Banquets, (d) Buffct - cold,/hot sprcads, lor varioustypcs ol lunction.

Diffcrcnt forms of scrvicc - Russian, American, French, Indian and Iinglish.

Stalf organisation ol F&B Deptt., and inter & intra departmental coordination.

Silver polishing methods - (a) Polivit method,(c) Bumishing method.

(b) Platc powdcr,

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Unir8

Unit-9

FOOD & BEVERAGE SERVICE - I

,l

Unit-.l0: Significance of pantry & still room in F&B operation, Functions of pantry andsections ol pantry.

Unit- I I : Kitchcn stcwarding. Broad specifications of light and heavy duty equipment,Restaurant, Pantry and Still room equipment.

Unit- l 1: Modem trends in thc Hotcl and Catering industry:- Ecotcls- Fast Food outlets- Adventure Tourism- Theme Restaurants- Welfare Catcring

PRACTICALS:

I Iygicnic handling of cutlcry, crockcry, glasswarc and trays.

Laying and rclaying of tablc cloth during and belore meals.

Correct use ol waiter's cloth runners, Napkins and Napkin foldings.

Misc-en-sccnc and Misc-cn-placc for various types of meals and menus.

(lorrcct handling and practicc ol service spoons and servicc forks, silvcr scrvicc.

Scrving and clcaring of a mcal (coursc by coursc).

'l'able d'hote rrenus, laying for covcr and scrvicc for lunch and dinner, preparation &scrvicc ol tca, black coffcc, turkish coffee, cona coffec, csprcsso coffcc.

Rccciving and scating thc guests, prescnting menu cards and taking thc ordcr from gucsts

and writing of KOT.

Passing thc ordcr to thc Kitchcn & pickup.

Making and prcscntation ol a bitl.

Organising parlics and lunctions - Buffcts & Banqucts.

Indian and Chincsc food scrvicc proccdurcs.

Daily bricfing and systcm ol tips/distribution.

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FOOD & BEVERAGE SERVICE _ II,I'HI]ORY:

Simplc mcthods of restaurant salcs, controls - K.O.T flow and billing. Computcrizcd

order taking and billing.

Brcakfast - English, Amcrican, Continental and Indian Breakfast (laying & scrvicc).

Icc crcams / Sundaes / Shakcs - Different types and their service.

Knowlcdgc - Buflct, Layout, Display & Scrvicc.Banqucts, inquiry forms, sitting spacc, scating arangcmcnts,

scrvice lormalities, toast proccdurcs.

Roon.r Scrvicc - Ccntraliscd and dcccntralised - Room scrvicc olbrcakflast, snacks,lunch, dinner; Bcvcragcs - alcoholic or non-alcoholic. Room

Scrvicc flow chart.

Winc - Dcfinition, making and classifications of wines, wine quality andtabcling. Winc tradc tcrms - main rvine producing countrics, winebrand namcs. Scrvicc of rcd, whitc and sparkling wines, fortificd

wincs, Apcritils.

Spirits - Whiskey, rum, brandy, gin, vodka and their famous brands.Liqucurs - Different types with their predominant flavourings and lamous ten

brands.Cocktails - Classification, rules of making cocktail and recipe of 50 cocktails.

llccr - Manulacturc, service, storage typcs and brands of bccr.

Bar lay out, opcration and liccnsing.

I)ispcnsing of sp irits.

Storagc of alcoholic bcvcragcs and ccllar managcment.

Tabacco-cigars, cigarcttcs and its brand and strcngth.

PRACTICALS:

Scrvicc and accompanimcnts of special dishes - smoked salmon, caviar, asparagus, grape

lruit, artichokc, mclon, chccsc, lrcsh lruits.Scrvicc ol'brcaklast llnglish, Continental and Indian. (lor Restaurant/Room licrvice)

Scrvicc ofhot bcvcragcs - Tca, Coffcc & Coco.

t3

Pantry and Still room operation.

Layout and servicc olsmall tea parties and buffcts.

Laying and scrvicc ol banquets.

Winc scrvicc -'l-aking thc ordcr, presenting thc bottle, opening of cork and service ofrod, rosc, whitc and sparkling wincs.

Scrvrcc of spirits - whiskey, rum, gin, brandy and vodka.

Servicc of cocktails and liqucurs.Scrvicc of bccr.

Prcparation and scrvice of cerlain gucridon dishcs - crepe suzcttc, Banana an Rum, peachllambc, pcppcr stcak, stcak diane.

Scrvicc of cigars and cigarcttcs.

Diflcrcnt typcs olsalad drcssings.

BUSINESS COMMUNICATION

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UNIT-6

Introduction - Dcfinition, objcctivcs, principlcs of eil'cctive communicalionand thc importance of good communication.

'l-ypcs ol cornmunication - formal, inlbrmal, vcrbal, writtcn, horizontal,vcrtical.

Esscntials of good business lctter and types of letters Official, D.O.

I-cttcr "vriting

- Circular, Memo, Noticc, U.O. Notc, applications Bio-data(C.V. ) covoring lettcr, Invitations, Greetings. Apologics.

Use oftelephone, fax, taking telephonic orders, telephone etiquette's.

Communication with guest and Body language.

HYGIENE & SANITATION

tjnit-l : Rolc of Ilygicnc in Food Scicnce and Dish washing arcas, carc of prcmiscs andcqulpnlcnl.

\H

Pcrsonal hygicnc, carc of skin, hand and fcct. Food handlcrs hygiene, protective

clothing.

Dishwashing mcthods manual and machinc dish washing - mcrits and

dcrncrits.

Garbagc disposal --dilferent mcthods -advantage and disadvantages.

Food Poisoning Causative factors and thc prccautions to bc takcn by loodhandlcrs.

Food Storagc - Tcchniqucs of corrcct storage, storage temperature of differcntcommoditics to prevent bactcrial manifestation or contamination.

Pcst Control - Rodents and insect control techniques, spccial strcss on control offlies, rats and cockoachcs.

Municipal hcalth laws.

Goldcn rulcs of first aid and treatmenl lor cuts, wounds, bums.

Computer Awareness(to bc taught in practical classes)

Computer fundamcntals:Information conccpts and processingClimcnts ol'a computer processing systemHardwarc, lcatures and uses

Input/Output dcvicesSoflwaro conccpts

Application of computers with reference to hotel operations, processing of tablcorders and computerized billing.

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t{

TEACHING AND EXAMINATION SCHEME FOR CERTIFICATECOURSE IN BAKERY & CONFECTIONARY

l0+2 (H.S.C.) / S.S.C or equivalentl'.hgibilrty't'irlc

I)uration-l'oaching

hours pcr week

Certificate CourseSix months35

No. of weeks of cffcctive tcaching : 24

Grand Total : 250

Pass (Theory) - 35o/,Pass (Practical) - 40o/o

Aggregate - 40Yo

(J n iversity's Examinalion :

-ll I : Marks lor University's Exam, lorthcory marks

PR : Marks lor external Practical

st.

\o.Su bj Distribution of Marks Distribution of Marks

Hours per Week University's ExamIh Pr I'o(al 't'h Hrs Pr Hrs

I Bakery 04 t2 6 25 3 75 62 Conl'cclioncry 04 t2 l6 25 3 75 63 Hygicne and

Sa nitation0l 0l 25 2

4 Commodtties and

Costing0 0l 25 2

5 ComputcrAwareness 0l 0l

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BAKERY

THEORY:

L Introduction & scopc of Bakery & Confectionery, Bakery terms. Organisation

chart of Bakery.

2. Structurc of whcat grain.

3 . M i I ling o f wheat and rolc of bran and gcrm.

4. Flours :

Diffcrcnt types of flours available, constituents of flours, PH Valuc of flour, watcrabsorption power of flour, glutin, diastatic capacity of flour, grade of flour.

5. Raw matcrial required fbr brcad making :

- Ilole of'flour, watcr, yeast, salt- Sugar, milk and fats

6. Mcthods of bread making :

- straight dough mcthod- dclaycd salt mcthod- no timc dough mcthod- spongc and dough method

7. Charactcristics o1 good brcad- llxtcmal characteristics - volumc, symmetry of shape- lntcrnal charactcristics - colour, texture, aroma, clarity and elasticity.

8. Brcad laults and thcir rcmcdics.

9. Ycast - An element.ary knowledgc of Baker's yeast, the part it plays in thclermcntation of dough and conditions influencing its working. Effect of over andundcr f'crmcntation and under proofing of dough and other fermented goods.

10. Brcad discases - Ropc and mold-causcs and prevcntion.

I I. Brcad improvers-intproving physical quality.

12. Ovcn & Baking : Knowledge and working of various types of oven. Bakingtcmpcratures for bread, confectioncry goods.

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13. Bakcry layout - -fhc rcquired approvals for setting up of a Bakery - Government

proccdurc and Byc-laws.

- Selcction of site- Sclcction of cquipment.- Layout design- E,lcctricity.

14. Quality control- of raw matcrial- offinished products

PRACTICALS _ BAKERY :

Brcad rolls; Bread sticks & soft rolls; Buns; Hot Cross Buns; Fruit Buns; Danish;Pastry; Croissants; Briochc; Fcrmcntcd dough nuts; Chclsea buns; Russian stollenBasic bun dough. Savarin dough, Bread./Brown Bread, Vienna bread; Fancybrcad; Frcnch brcad; wholc mcal brcad; Masala brcad; Milk brcad; Raisinsbreads; Currcnt loaf; Fruit bread; Pizza base.

CONFECTIONERY

TIIEORY:

l. Cakc making ingrcdicnts Flour, Sugar, Shortening and egg.

2. Molstcning agents.3. Fats and oil.4. l.cavcn ing agcnts.5. Cakc making mcthods - sugar buttcr proccss, flour buttcr proccss,

mcthod and blcnding and rubbing mcthod.6. Corrcct tcmpcraturc lor baking dilfcrcnt varictics ofcakcs.7. Pastry making, principles and various derivatives.8. Charactcristics ofcakcs : External; Internal9. Balancing of cakc formula.10. Cakc laults and thcir rcmcdics.I 1. 1-ypcs of icing.12. Prcparation of cookics and biscuits. Factors affccting thc quality of

biscuit s/cookics.13. Skrrage of conlectionery product.14. Various tlpes ice creams and bombs.

genolsc

t8

PRACI'ICAI,S - CONFECTIONERY :

Cakcs by diflerent methods (c.g., spongc cake; Madiera cake; Genoisc; fatlcss sponge;rock cake; fruit cakc)

Bil!!t1s & eookics : I'}lain biscuils; piping biscuits; chcrry knobs; langue-dc-chats; (catstonguc) saltcd biscuits; nut biscuits; coconut biscuits; mclting momcnt, macaroons;tricolour; chocolate biscuits; marblc biscuits; nan-khatai; short brcad biscuits. Gingerbiscuits; chccsc biscuits; crcam fingcrs.Flaky/Pull pastry-khara biscuits; vcg pattics; chicken patties; mutton pattics; chccscstraws; patty cascs; thousand laycr cakc; jalousic; applc flanc; crcam homs.

Choux pastry: Chocolatc cclaire; prolitroll suchard; crcam buns.

Short crust pastry : Lemon curd tart; jam tart.

IElllg : Irondant; Amcrican frosting; Buttcr cream icing; Royal icing; gtrm paste;

marzipan; rrarshmcllow; lcmon maringue; fudgc; almond paslc; glace icing.

'f_<rI'tte s : Milk toffcc; chocolatc; stick jaws; liquor chocolatc.

Iqq_ Ctcqq : Van i I I a, S trawbcrry, Chocolatc, P incapplc, Man go.

Pastry: Pincapple pastry, chocolatc pastry.

Cakcs & -GAUlLqaux: Quccn cakes; fruit cake; birthday cakc; caster eggs; chocolatcdippings; wcclding cakes; chccsc cakcs; black foresl.; gateaus; gatcau lcligious; applcstrudcl; bakcry. Dough nuts; fruit gatcaus; baba-au-rhum, savarin chantilly; savarin;mcringuc: chantilly, Swiss rolls and Madeline cake.

I'udding : Ilavarois; gingcr pudding; cold lemon soufle; chocolatc moussc, charlottcsroyalc; charlottc russc; charlotte arlequine; bavarois rubanc; souffle praline; fruit triffle.

INDIAN SWIIETS:

Chcnna - Rasgulla, Chamcham, Pakiza,, Chenna Toast, RasmalaiKhoya - Gr,rlab Jamun, BarfiSugar - Mysorc Pak, GhewarFlour/Ilesan - Patisa, Shakarpare, Flalwa, Laddo, PedaMilkNuts

- Khccr, Rabri

- Barfi, Chekki.

t7

llnit I

Unit-2

LJnir-3

Unit-4

Unit-5

Unit-6

Unit-7

Unit-8

Unit-9

I I YGIENF] & SANTTA'I'ION

Rolc of Flygicnc in Bakcry.

Pcrsonal hygiene, care olskin, hand and feet. Food handlers hygiene, protective

clothrng.

Dishwashing mcthods - manual and machine dish washing - merits and

domcrits.

Carbagc disposal dill'erent mcthods -advantagc and disadvantagcs.

Food Poisoning - Causativc factors and the precautions to be taken by foodhandlers.

Food Storagc - Techniques ol correct storage, storage tempcraturc of differcntcommoditics to prcvcnt bactcrial manifestation or contamination.

Pcst Control - Rodcnts and insect control techniques, special stress on control of1lics, rats and cockroaches, care premises and equipmcnt.

Municipal health laws.

Goldcn rulcs of first aid and treatment for cuts, wounds, bums.

COMMODITIES COSTING & ACCOUNTS

Scction-I (,\ccou nts and Costing):

- Uook Kccping, doublc cntr1,, journal cntry, simplc cash book and types ofaccoLlnts.

- Purchasc book, Purchasc rcturn book, Storcs rcquisition- Salcs book, Salcs rcturn book, Cash vouchcr/Crcdit vouchcr book- l)crccntagc and discounts- Proparation ol invoiccs and dcbit/credit memos.- Introduction to ingrcdicnt costs, labour costs, ovcrheads, gross profit, nct

prolit. calculation o1'cost pricc, sales price and cataloguc pricc.

Section - II (Commodities) :

- Sugar

- Cocoa. chocolatc- Milk- Iluttcr

qo

- Crcam- Cheesc- I'-ood colours- Irlavours & csscnccs- Dry fruits and nuts used in conlbctioncry- Frcsh and prcscrvcd flruits products- I:ood laws - Agmark.

Computer Applications in Bakerv(l.o bc [aught in practical classos)

Unit-l : Computcr lundamcntals:I IistoryInlormation conccpts and proccssingIllcmcnt.s of a computcr proccssing systemI Iardwarc, lcaturcs and uscsInput/Output dcviccsSoftwarc conccpts * MS DOS, MS OFFICE (usc).

Unit-2 : Introduction to Windows. Introduction of computers for accounting rccords andcontrols. (TALLY software required).

4)

1'T]A(]IIING AND EXAMINATION SCHEME FOR CERTIFICATECOUIISE IN IIOUSE KEEPING

Iiligibility'fitlc[)uration-l-caching

hours pcr rvcckNo. of wccks ol-cflectivc tcaching

l0+2 (H.S.C.) / S.S.C or cquivalcntCertificate Course6 months3524

Total 100 I 50Grand l-otal: 250

l'otal Ilours per Week : 35 Hours

Pass (Theory) 35ohPass (Practical) - 40,hAggrcgatc - 40"/"

[. n iv ers it.r'' s Iixarninarion:

Tll : Marks for Univcrsity Exam, for thcory marksPR : Marks lor cxtcrnal Practtcal

st.\o. S u b.jcc t

Teaching Schcmc EXAMINATION SCHI'ME.I'HE()RY

PRACTICALTh. Pr. 'l'otal 'I'h. 'Iot al Pr. Total

Housc KccpingOpcr. 06 0 t6 I (t no) 25 06 75

2 IntoriorDccoration 05 05 I 1: ursy 25

3 I'lygicnc and

Hotcl Maint. 05 04 09 I (t Hrs) 25 02 75

4. Conrmunication 03 03 2 I{rs 25

5. Conrputcr

Arvarcncss 02 02

4{

THEOR\':

tJNrl'- I

L'NIIT-2

UNIT-3

UNIT-4

t.iNI't--5

UNIT-6

UNIT-7

tJNI't-8 :

UNIT-9

HOUSEKEEPING

lmportancc of housekeeping in the hospitality industry, types of lodgingestablishments, organisational chart - duties and rcsponsibili ties ofhousekecping employees. Necessity of the personnel factor in dealing withthe guest on a day to day basis.

Cleaning equipment - Selcction of equipment, brooms and brushes, protectiveequipment, clothes used in cleaning, box swecper, electric equipment,vaccum cleaner, floor scrubbing and polishing machine, floor shampooingmachine, containers trolley, chamber maid's trolley, etc. Use and care ofequipment and material required by thc House Keeping Department.

Solvents grease absorbcnts, disinfectants, antiseptics, soaps, deodorants,

dctergents, polishes & storagc.

Cleaning methods - Care, cleaning and polishing of various surfaces, hardfloorings, thermoplastic floorings, wooden, surfaces painted, varnished,laminatcd compositions, walls and wall coverings, fumiture of various types

e.g., brass, copper, aluminium, stainlcss steel, chromium.

Clcaning of guest rooms and bath - daily, weckly and spring cleaning, nightscrvice, check list of standard guest and bathroom supplies, room occupancylist, housckcepings report, handting room transfers, lost and found, cleaningof public restaurant. Food service, areas and employecs areas.

Laundry work use of laundry agents, laundry equipment, stain removal

agents, handling guest laundry.

Lincn Room - Its importance in hotcls, sclection and buying of linen,

inspecting, receiving uscd linen. Linen stock for any cstablishment.

Diffcrcnt types and importance of keys - section key, master kcy, floor key and

grand master key. Key of cxecutivc offices and public arcas and

computcrised kcy.

Pest control and cradication - with special reference to rats, cockroaches,furniture beetle, clothes moth, etc. Dealing with emergency situation likefirc, death, theft, accidents, safcty security control.

e3

PII,ACTICAI,S:

Cilcaning and polishing of various surfaccs, hard flooring, semi-hard floorings, wooden11ooring.

Wall trcatrrrcnts - tilcs, wall paper, fabric, glass surflaces, mirrors, metal cleaning - silver,brass, coppcr.

Bcd making and turn down scrvicc.

Daily clcaning and prcparation of gucst room, VIP rooms, cleaning of bathrooms.

Pcriodical clcaning in gucst room, public arcas, spring clcaning in gucst rooms and pubicarcas.

Flowcr arrangcmcnts - dining tables, reccption counters, buffet tables. Ficld visit tohotols to lamiliarisc students with operations of various dcpartmcnts in hotcl.

Stain removal, washing, drying, ironing, folding, storing of various typcs of fabrics andgarmcnts. [,'use of laundry cquipmcnt and dcaling with diffcrent types of pcsts, HouseKccping rcports and formats.

INTERIOR DECORATION

'I'heorv:

UNIT- I : objcctivcs of intcrior dccoration - Principles of dcsigns, thcir application inhotel industry.

UNIl'-2 : Colours colour hormonics, assocration of colours and their application in thevarious arcas of thc hotcl industry.

tJNIl' 3 : Flowcr arrangcmcnls - Wcstcrn and Eastcm stylcs. Guidclines on preservinglicshncss o1- l'lowers and arrangemcnt lor dillcrent occasions.

LrN I'f-4 : Furniture & its arrangements, selection of furniture, types of fumiture.

LINIT-5 : Soft Fumishings - Curtains, cushions, bedspread.

L'NIIT-6 : Floor Furnishings - floor coverings.

UNIl'-7: Selcction of lurnishing fabrics.

TINIT-8 : Glossary of art forms - as rangoli, flower carpet, design, dry flowerarrangcments, wall hangings of different types.

rl'

HYGIENE & HOTEL MAINTENANCE

HYGIENE _ THEORY:

LrNI'f-t

ti\ I1'-2

UN I-I-3

UNIT-4

tJN I1'-5

Deflrnition of Hygiene, positive good health, personal hygiene in dctail. Care ofskins, hair, hand, feet, teeth, prevention of body odour. Choice and carc ofclothing including shoes. Importance of health and personality, cleanliness,good grooming.

Garbagc disposal - different method advantage and disadvantagcs.

Types ofbacteria, favourable conditions for their growth, definition offirst aid,golden rules offirst aid, care ofcuts, wounds and bandages.

Food poisioning - causative factors and response of Flouse Keeping staff tosuch eventualities.

Hygienc of the cstablishment - Desigr of department, washable floors & walls,good ventilation, smooth flow of work, prevention of over crowdingelimination of dark comers, crevices or cracks cleaning of equipment andpersonal tools immcdiately after use and obligation of all food serviceemployees.

HO'I'EL MAINTENANCE - THEORY

Us-lT-l : Firc cxtinguishers - various typcs of extinguishers, their usc and application.

UNI'|-2 : l.aundry Equipmcnt - Study of diffcrcnt typcs of laundry equipmcnt cg.:washing machinc, hydro-extractor, boilcr calcndering machine and stcampre ss.

tlnit-3 : Water and Sanitation - I'Iard & soft water, use of water softners, constructionand working of flushing cistern, watcr closets, urinals, watcr taps (bib &pillar), watcr traps & seal.

Unit-4 : Lighting - types and thcir usc in dilferent areas of thc hotcl.

af

TIO'TEL }IAINTENANCI.] - PRACTICALS :

Rcplaccrncnt of diflcrcnt typcs of fuses.

Rcplacing of clcctric bulb, clcaning of lamp fittings.

UNIT-1

UNI'I'-2

LTNIT-3

LTNIT-4

IINIT-5

LINIT-6

Fault finding and replaccmcnt of fluorescent tubes.

Wiring olplug pin and plug socket.

Study offlush tanks including replaccmcnt ofparts.

Study 01'watcr taps, reasons of watcr lcakage, removal of washers.

IIUSI\ ESS CO!I-\I UNICA'l'l ON - (Theorr,)

Introduction . Dcllnition, objcctivcs, principles of elfoctive communicationand thc importancc of good communication.

-l-ypcs o ['communication - lormal, informal, verbal, writtcn, horizontal,

vcrtical.

Esscntials of-good busincss lcttcr and types of letters - Official, D.O.

Lcttcr writing - Circular, Mcmo, Noticc, U.O. Notc, applications Bio-data(O.V.) covering lcttcr, Invitations, Greetings, Apologies.

Use oltelephone, lax. taking telephonic orders, telephone etiquctte's.

Cornmunication with gucst and Body languagc.

Computer ,\pplications in Housc Keepinq - (to bc taught in practical classes)

Unit-I : Computer Fundamontals:

IIistoryln lbrmation conccpts and processrngClimcnts ol a computcr processlng systcmI lardwarc, leaturcs and uscsInput/output dcviccsSoltware concepts.

Unit-2 : Application of cornputers in generating room status rcports.

At

.I't]ACHING AND EXAMINATION SCtIIiME FOR CERTIFICA'TECOURSI' IN ITRONT OFFICE OPERAI'IONS & GUEST RELATIONS

Eligibility

TitlcDurationTeaching hours per wcck

l0+2 (H.s.c.) / s.s.c or equivalcnt,knowlcdge ol English.Ccrtificate Course6 months35

No. ol'weeks of cffcctivc leachrng: 24

Pass ('theory) - 35'Pass (Practical) - 40'hAggrcgate - 40yo

[Jniycrsitv's l]xamination :

l'l I : Marks for Council llxam, lbr theory marksPR : \'larks for cxtcrnal Practical

st.

No.

Subjcct Distribution of Time I)istribution ol Nlarks

Hours pcr WeekUniversity's

Exam't' P To(al 't-h Hrs Pr Hrs

I Front Office0peratio n 05 l0 l5 25 0i t5 03

,) Principles ofAccounts 04 04 25 0l

3 Hotcl A ccounts 03 03 25 03

4. BusinessCommunication& O ffice Orgn.

03 02 05 25 02 15 02

5 Application o{Computers 02 06 08 25 02 15 0l

'l'otal t7 t8 35 t25 l3 150 06

Grand Total: 275

a+

.IIRONT OFFICE OPERATION

].IIEORY:

Unit-l ' Intloduction to thc hotel world and tourism industry. Classification of hotel andnumbering of rooms. Front Officc organisation, layout, planning, furnitureand cquipment, slaffing pattern-according to sizcs and typcs, rules of thchousc lor Front Olfice staff, dutics and attributcs of diffcrcnt level of s1afl,

basic tcrminology used in thc Iiont olfice ol a hotel, coordination andcomnrunication bctwccn thc Front Office and thc other departnrcnts.

Linit-2 I(cscrvation - Basic definition, modes of room reseryation and source of hote I

bookings, systcm of room reservation, conventional density, different records,diaries, forms, ctc. used for rccording room reservation, filling system forrcservations-whitncy, introduction to computerised reservation system.

Rcception - Receiving, registration and rooming of the guest on arrival.I{ooming of VIP and WIP guests and group arrivals, contractual termsbctwccn hotcl and guests, record registers, forms, etc. required in thcreception office, lunctions and operation of the room rack and othercquipmcnt at thc reception counter, dealing with walk-in gucsts with scantybaggagc, proccdurc of crew arrival and lay over passengers, change of gucst

rooms, handling of gucst, staff and hotel mail, maintenance of books, kcyhandling and control, use and flunction of the kcy rack, handling of messages

and cnquirics for the guest, calculating room occupancy reports, housckecping occupancy reports.

Inlormation about thc hotcl and city postal regulation, important mbdes of traveland allicd information, (wild life in India, shopping, monumcnts, festivals ofIndia), function of thc IWDC, name and addresses of important travel agentsand airlines olliccs, rcading of train and air timc schedules, currcncies, namesand cquivalent valucs, passports, types of visas, preparation of itinerary.

Cash billings - various systems of maintaining guest accounts, reports andcashicr desk, dcparture procedure, credit and discounts in hotels, handling ofcredit cards, travellers cheques, travel agents coupons and airline vouchers,forcign exchangc rcgulations in the hotels regarding payment of hotel bills bylbreigners and NRls, handling of guest valuables.

Communications - Knowledgc of PBX, EPABX, handling the telephone,important tclcphonc numbers, reading of directories, phonograms, method ofopcration of e-mail, fax, fascimile, mobile phoncs, public addrcss system andacccssing web sitcs.

'l'hc l-obby Managcr's Desk - Functions of the Lobby Manager, forms and

rcgistcrs requircd, handling of any unusual event like theft, fire, accident,

lJnir3

lJnit-4 :

Unit-5

Unit-6

llnit-7

a(

dcath, skippcrs, scanty luggagc gucsts, etc. Ilandling of master kcys, duplicatcand original kcys while recciving and rooming of VIP guests, handling gucst

complaints and problems.

Ljnit-tl : Paging proccdurcli, convcntional and use of tcchnology, handling gucst baggagccluring chcck-in and check-out time, use c'f thc bcll desk with thc reception,misccllaneous.

Unit-9 : Caring for guests :- their needs, arranging tickets, organising sight seeing andtransport, arranging safe custody of valuables and handling of emergencics,secing off gucsts.

PRACTICALS:

Practicc oi'standing bchind thc rcception counter, practicc of handling tclephone andPBX, PAIIX, IIPABX, Irascimilc, c-mail and internet access. I{andling of gucstcornplaints, mail handling, handling room keys, messagcs, knowlcdgc of postal ratcs,local and intcmational. Practice of entrics in diffcrcnt books, diaries and forms uscd atrcccption dcsk.

tlandling ol'visitors propcny, prcparation olgucst bi1ls and V.T.L.(visitor tabular ledger).Clomputcr systcms of accounting, knowlcdgc of local sight sceing, reading train, plancand bus tiruc tables, tclcphonc, acccpting of crcdit cards and traveller chcqucs. Practicc ofprcparrng thc itincrary, booking of trr.rnk calls, writing of tclcgrams with the hclp of'intcrnational tclcgraphic codcs. Gcncral awarcncss aboul your country and culturc.Currcncics & conversion ratcs. Cash and'l'C's.

lJnit- I

Unit-2

Unit 3

Unir4

PRINCIPLES OF ACCOUNTING

Tcrr.ns uscd for accounting, definition ofbook -kccping and objects. Principlcs ofdoublc entry systcm of accountancy and its advantages.

Book ol original cntry Joumal, rulcs and practicc on joumalising transactions.

(lash book - simplc, 2 columns and 3 columns, handling cheques, cndorsement,crossing of chcqucs and dishonouring. Bank rcconciliation statement.

Subsidiary books - records of credit purchases, crcdit sales purchases retumed,salcs rctums, dcbit note, credit notc, joumal papcr.

e1

Unit-5

Unit-6

Unit-7

L..jnit-u

Lcdgcr :- Its posting, balancing and closing of accounts practice on posting

cntrics.

Prcparation of final accounts - trial balance, trading and profit and loss account,

balancc shccts, adjustment of closing stocks.

Dcprcciation - mcaning, causes, l'ixed instalments and diminishing balancc

nrcthod.

Capital and rcvcnuc, calculations rclating to pcrccntage exchange, conversions,

discounts, a[lowanccs.

HOTEL ACCOUNTING

Introduction - Ncccl lor unilorm I Iotel Accountancy system.

: [icvcnuc and non-rcvcnue producing department of the hotcl. Unit-3

rccord and control of minor rcvenue producing departments.

Fixing of room ratcs and basis of charging room rents and unilorm system ofaccounting.

Visitor tabular ledger and guest weekly bill. Types of ledgers used in hotels.

NCR billing machines and its uses and introduction to computerised

accounling system.

Opclating and accounting ratios.

Night auditor's duties and responsibility and generation ofnight audit reports.

t, n it- I

[, n it-2

:Salcs

Unit-4

LJnit-5

IJn it-6

L,ln it-7

BUSINESS COMMUNICATION AND OFFICE ORGANISATION

I}U S I N I1SS COM}I UNICAl'ION

S\ Ll.ABL'S - ('l'hcorv) :

Unit- I : Introduction - dcfinition, objcctivcs, principlcs of cffcctivc commnication, and

the importancc o{' good communication.

LJni12 :Typc ol'communication - lormal, informal, verbal, written, horizontal, vertical.

I jnit-3 : Ilsscntials of good busincss lcttcr. Typcs of lcttcrs - Official, D.O.

30

Unit-4 : Oifice Mcmos, Circulars, Notices, U.O.Notc, Applications, Bio-data (C.V.)covcring lcttcr, Invitations, Grcctings, Rcgrets.

Unit-5 : Telcgrams, Phonograms, Trunk Calls, STD, ISD, Registered, Insurcd and UPClcttcrs.

LJnit-6 : Usc of modcrn officc cquipmcnt and gadgets.

PITACTICAL _ I}USINESS COMMUNICATION:

L IloldingConvcrsations:-

- whilc rccciving a gucst and giving him inlormation or clarifications,spccial atlcntion to VIPs.

- whilc placing and rccciving ordcrs.- whilc Felicitation, Confirmation, Regrets and Apologics.- whilc checking, investigating and enquiry.- whilc with officials, gucsts & colleagues.

2) Organising group discussions and meetings.

3) Pcrfection in use ofbody language.

PRAC'tICAI,S - OFFICE ORGANISATION:

l) 1'cs1ing, typing skills bascd on the syllabus.2) Filing and indcxing.3) Ilandling of telephonc, I'ax, intemct, photocopier, computer.

COMPUTER APPLICATION

Practicals :

Unit- I : Computer fundamcntals :

FlistoryInformation concepts and processingCliments of a computer proccssing systcmHardware, features and usesInput/output dcviccsSoltware concepts.

Unit-2 ' DOS Commands :

Classification of DOS Commands

DOS convcnl.ions tbr filc namcs

Exccuting simple DOS commandsCrcating dircctorics.

L,nit--l : Introduction to Windows and use of MS-Office, with spccial concentration& MS-Exccl.

MS-Word

I-Jnit-4 : Application of computcrs with reference to Front Officc Operations and billing. (eachlnstitute shall outsource the software for simulation exercises).

Unit-5 : Usc of computers for accounting rccords and controls.

Notc: Thcory aspects shall bc taught in theory classes while thc practice in handling and use ofcomputcrs shall bc in the earmarkcd practical classes.