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CURRICULUM – DIPLOMA COURSES

TEACHING AND EXAMINATION SCHEME FOR PG DIPLOMA COURSE IN ACCOMMODATION OPERATION & MANAGEMENT
Semester I
No. Subject
Code		 Subject Hours per week Marks*
Th. Pr. Th. Pr.
1 AOM11 Accommodation Operations 8 7 100 100
2 AOM12 Front Office Operations 4 4 100 100
3 AOM13 Supervisory Management 4 - 100 -
4 AOM14 Accountancy 4 - 100 -
5 AOM15 Communication 2 - 50 -
6 - Guest Speaker / Field Visit 2 - - -
Total 24 11 450 200
Grand Total 35 650
* Semester marks will comprise 30% Mid-term & 70% Term-end exam.
Semester II
No. Subject
Code		 Subject Hours per week Marks*
Th. Pr. Th. Pr.
1 AOM21 Accommodation Management 6 - 100 -
2 AOM22 Front Office Management 4 4 100 100
3 AOM23 Interior Decoration 6 6 100 100
4 AOM24 Hotel Accountancy & Costing 4 - 100 -
5 AOM25 Business Communication 2 - 50 -
6 - Guest Speaker / Field Visit 3 - - -
Total 25 10 450 200
Grand Total 35 650
* Semester marks will comprise 30% Mid-term & 70% Term-end exam.
Industrial Training
No. Subject Code Duration Marks
4 AOM26 96 Days (16 weeks x 6 Days x 8 Hours) 100
 

TEACHING AND EXAMINATION SCHEME FOR DIPLOMA COURSE IN FOOD PRODUCTION
 
Eligibility Senior Secondary (10+2) or equivalent with English.
Title Diploma
Duration One year + six months industrial training
Teaching hours per week 35
No. of weeks of effective teaching 36
Industrial Training 24 weeks
S. No

Subjects

Teaching Scheme

Examination Scheme

MTS
         
  Th. Pr. Total Th Hrs Pr Hrs Th Pr
1 Cookery 3 16 19 100 3 125 6 20 20
2 Larder 2 8 10 50 2 125 6 10 20
3 Hygiene & Nutrition 2 - 2 100 3 - - 10 -
4 Commodities and Costing 3 - 3 100 3 - - 20 -
5 Computer Awareness - 1 1 - - - - - -
TOTAL 10 25 35 350 - 250 - 60 40
 
Pass (Theory) 35% Grand Total : 700
Pass (Practical) 40%
Aggregate 40%
 

Council’s Examination

TH Marks for Council Exam, for theory marks
PR Marks for external Practical
MTS Midterm sessionals
 

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FOOD PRODUCTION (COOKERY)

THEORY

  
Unit 1

Importance of kitchen in hotel & catering establishments; aims and objectives of cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measuring, texture of food, culinary terms.
Unit 2

Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.
Unit 3

Balancing of recipies, standardisation of recipies, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, indenting and costing.
Unit 4

Description and use of the following :
Basic Stocks, Aspics & Jellies.
Roux Blanc, Roux Blond and Roux Brun.
Recipies and quantities required to produce 10 litres of Stock - White & Brown.
Recipies required to produce one litre of the following:
Bechamel Sauce, Tomato Sauce, Veloute Sauce, Espagnole Sauce, Hollandaias and Maynnaise Sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each.
Soups – definition, classification of soups with example in each group, recipe for one litre Consomme, 10 Popular Consommes with their garnishes.
Unit 5 Eggs – structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.
Unit 6

Vegetables – effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussels sprouts.
Unit 7 Theory of Bread Making, Bread Rolls, Bread Sticks, Indian Breads.
Unit 8

Pastry – recipies of Short Crust Pastry, Puff Pastry, Flaky Pastry Choux Paste, Danish Pastry and their derivatives. Recipies and method of preparation of plain Ice- cream.
Unit 9 Kitchen stewarding and upkeep of equipments.
Unit 10 Staff organisation of kitchen; its coordination with other departments.
 

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COOKERY ( PRACTICALS)

Familiarisation of tools / equipment and their use.

INDIAN
Rice 08 varieties
Indian Bread 10 varieties
Dal 10 varieties
Vegetables 15 varieties
Chutney 05 varieties
Raita 05 varieties
Egg Dishes 03 varieties
Fish Dishes 05 varieties
Meat Dishes 08 varieties
Chicken Dishes 08 varieties
Shorba 02 varieties
Tandoor Dishes Tandoori chicken, tandoori fish, seek kabab, boti kabab.
Snacks 10 varieties
Sweets 08 varieties

Special dishes for festivals – 5 festival menus
Note: emphasis on a regional cuisines.

Continental

Stock – White Stock, Brown Stock, Fish Stock.
Sauce – Bechamel Sauce, Veloute Sauce, Tomato, Espagnole, Hollandaise and Mayonnaise with 5 derivatives of each. Demi-glace, Mint Sauce, Horse Raddish, Bread Sauce and Apple Sauce.
Compound Butters – 3 varieties.

Soups
Purees 2 varieties
Cream 3 varieties
Veloute 2 varieties
Broths 2 varieties
Bisques 1 varieties
Consommes 5 varieties
Cold Soups 2 varieties
Potages 2 varieties
Fish
Baked 2 varieties
Grilled 2 varieties
Shallow Fried 2 varieties
Deep Fried 4 varieties
Poached 2 varieties
Chicken and other Meats
Stew 2 varieties
Casseroles 2 varieties
Roast 2 varieties
Braised 2 varieties
Grilled/Baked 2 varieties
Chicken (Sautes) 5 varieties
Entrees 3 varieties
Pork 2 varieties
Steaks 3 varieties

Vegetables

Preparation and cooking of vegetables – 10 varieties.
Potatoes – 10 varieties.
Farinaceous dishes Spaghetti and macaroni dishes – 2 varieties.
Egg preparation (Breakfast) – 5 varieties
Sweets
 Mousse 3 varieties
Souffles 3 varieties
Baked 3 varieties
Steamed  (Pudding) 3 varieties
Chinese
Soups 2 varieties
Noodles & Rice 4 varieties
Chicken 2 varieties
Pork 2 varieties
Meat 2 varieties
Prawns 2 varieties
Fish 1 dish
Vegetables 3 varieties
 

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LARDER
THEORY

Unit 1

 Larder - organisation & layout.
Larder control – maintenance & upkeep of larder equipment and supplies.
Unit 2 Hors d’ oeuvre & salads – classification.
Unit 3

Fish - classification, sealing, cleaning, preparation, basic cuts and its uses and storage.
Unit 4

Butchery – cuts of beef, lamb, mutton and pork, its uses and weights.
Unit 5

Poultry & Game :
Poultry – classification, preparation, dressing and cuts with its uses.
Game – fured game and feathered game, preparation cuts with its uses.
Unit 6

Assembling of cold buffets, sandwiches and canapes. Proper storage of leftovers.
Unit 7

Different types of forcement and their uses.
Decorative work including sculptures, ice carvings, vegetable and fruit carvings.
Unit 8 Cleaning and care of Larder Equipments.
PRACTICALS

Preparation of various simple and compound Horsdoevures :
Simple salads  5 varieties

Compound Salads

Fruit based 2 varieties
Fish based 2 varieties
Meat based 2 varieties
Vegetable based 2 varieties
Preparation of salad dressings – 3 varieties
Butchery
A Lamb and Mutton – demonstration of jointing mutton carcasses; deboning of mutton leg & shoulder.
Curry cuts and boti kababs.
B Pork – demonstration & preparation of pork chops; deboning of pork leg.
C Fish – cuts of fish & its use in cold buffets.
D Poultry – dressing, trussing & deboning.
 

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COMMODITIES AND FOOD COSTING
THEORY  
Unit 1

Cereals – Wheat, Rice, Maize.
Breakfast Cereals – uses and storage of Cornflakes, Puffed Rice, Pressed Rice.
Unit 2 Pulses – types &uses of pulses.
Unit 3 Fresh fruits & vegetables - classification of fruits & vegetables and its use..
Unit 4 Dairy products – milk and its composition & storage, classification & uses of cheese, butter & cream.
Unit 5 Prevailing food standards in India, food adultration as a public health hazard,
simple tests in the detection of common food adultrants, Essential Commodities Act-ISI Agmark.
Unit 6 Herbs, spices and condiments – classification and uses of different types of
herbs and condiments.
Unit 7 Brief introduction of Tea, Coffee, Cocoa and its procurement, storage and use. Food flavours, essences and colours with brand names.
Unit 8 Methods of food preservation – long term and short term methods.
Convienence food – sugar preserves and confectionery gums.
Unit 9 Importance of costing and cost dynamics – variable and semi-variable and
fixed cost.
Unit 10  Elements of cost – material, labour and overhead.
Unit 11 Cost control procedure through Purchasing, Receiving, Storing, Issuing &
Preparation, Portion Control
 

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HYGIENE & NUTRITION
HYGIENE
Unit 1

Personal hygiene, care of skin, hand and feet, food handlers hygiene,
protective clothing.
Unit 2 Dishwashing methods – manual and machine dish washing its merits and
demerits.
Unit 3 Garbage disposal – different methods its advantage & disadvantages.
Unit 4 Food Poisoning – causative factors and the precautions to be taken by food
handlers.
Unit 5 Food Storage – techniques of correct storage, storage temperature of different commodities to prevent bacterial manifestation or contamination.
Unit 6 Pest Control - rodents and insect control techniques, special stress on control of flies, rats and cockroaches.
Unit-7 Municipal Health Laws.
Unit 8 Golden rules of first aid and treatment for cuts, wounds, burns.
NUTRITION
UNIT-1 Definition of nutrition, definition of a colorie, daily caloric requirements for
different age groups, factors. Food groups and their role in balance diet.
UNIT-2 Carbohydrates and Proteins – classification, sources, functions,
Recommendatory Daily Allowance (RDA), excess and deficiency.
UNIT-3 Fats - classification according to sources, difference between animal fat and
vegetable fat, functions, Recommendatory Daily Allowance (RDA), excess
and deficiency.
UNIT-4 Minerals –importance of Minerals with special emphasis on calcium and
iron (function & sources).
UNIT-5 Vitamins in diet – fat soluble – A, D, E & K; water soluble – B complex,
Thiamin, Niacin, Riboflavin & Vitamin C their sources &functions.
Recommendatory Daily Allowance, excess and deficiency.
UNIT-6 Health foods & menus for dibetic, heart, blood pressure patients. Specific
requirement for sports men / women.
 

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Computer Applications in Food Production
(to be taught in practical classes)
Unit-1
 		 Computer fundamentals:
History
Information concepts and processing
Elements of a computer processing system
Hardware, features and uses
Input / Output devices
Software concepts – MS DOS, MS OFFICE (use).
Unit-2
 		 Introduction to Windows. Introduction of computers for accounting records
and controls.
 
TEACHING AND EXAMINATION SCHEME FOR
DIPLOMA COURSE IN FOOD & BEVERAGE SERVICE
Eligibility Senior Secondary (10+2) or equivalent with English.
Title Diploma
Duration One year + six months industrial training
Teaching hours per week 35
No. of weeks of effective teaching 36
Industrial training 24 weeks
 

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S. No

Subjects

Teaching Scheme

Examination Scheme

MTS
    Theory Practical  
  Th. Pr. Total Th Hrs Pr Hrs Th Pr
1 F&B Service - I 6 10 16 100 3 150 4 20 20
2 F&B Service - II 6 8 14 100 3 150 4 20 20
3 Business Communication 2 - 2 50 2 - - 10 -
4 Hygiene & Sanitation 2 - 2 50 2 - - 10 -
5 Computer Awareness - 1 1 - - - - - -

Total

 16 19 35 300 - 300 - 60 40
 
Pass (Theory) 35% Grand Total : 700
Pass (Practical) 40%
Aggregate 40%
 

Council’s Examination

TH Marks for Council Exam, for theory marks
PR Marks for external Practical
MTS Midterm sessionals
 

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FOOD & BEVERAGE SERVICE – I
THEORY
Unit-1 Brief knowledge of:

(a) Development of catering industry, job prospects and careers in the
catering industry.

(b) Different types of catering establishments.

(c) Relationship of the waiter with
i) Customer
ii) Kitchen and
iii) Management.
Unit-2 Brief description and correct uses of

(a) Different types of cutlery, crockery, silverware, flatware, halloware and
glassware used in a standard catering establishment.

(b) Different types of equipment – Baine Marie, plate warmer, hot plates,
microwave oven, ice cream machine, coffee machine, ice cube machine,
side boards, dish washing machine, glass washing machine.

(c) Special equipment – Nut Cracker, Grape Scissors, Oyster Service, Caviar,
Lobsters, Snails, Cheese. Cigar Cutters, Wine Bottle Openers, Gueridon Equipment.

(d) Different types of restaurant linen, exchange and requisition systems.
Unit-3 Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying
of table and waiting. Useful tips for Food & Beverage Service.
Restaurant Vocabulary – English & French.
Unit-4 Various forms of a meal courses:
Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti,
Legumes, Entrements, Savoureux, Desserts &Cafe.
Unit-5 Table Sauces – accompliments / garnishes.
Unit-6 Meals and Menu planning – Different types of Menus
(a) Table d’hote,
(b) A’la carte
(c) State Banquets
(d) Buffet – cold / hot spreads for various type of functions.
Unit-7 Different forms of service – Russian, American, French, Indian & English.
Unit-8 Staff organisation of Food &Beverage Department; and inter & intra departmental coordination.
Unit-9 Silver Polishing Methods
(a) Polivit Method
(b) Plate Powder
(c) Burnishing Method.
Unit-10 Significance of Pantry & Still Room in F&B Operation. Functions of Pantry
& Sections of Pantry.
Unit-11 Kitchen stewarding. Broad specifications of light and heavy duty equipments,
Restaurant, Pantry and Still Room Equipment.
Unit-11 Modern trends in the Hotel and Catering industry:
(a) Ecotels
(b) Fast Food outlets
(c) Adventure Tourism
(d) Theme Restaurants
(e) Welfare Catering

PRACTICALS

Hygienic handling of cutlery, crockery, glassware and trays.
Laying and relaying of table cloth during and before meals.
Correct use of waiter’s cloth runners, napkins & napkin folding.
Mise-en-scene and Mise-en-place for various types of meals and menus.
Correct handling and practice of service spoons and service forks, silver service.
Serving and clearing of a meal (course by course).
Table d’hote menus, laying for cover and service for lunch and dinner, preparation &
service of tea, black coffee, turkish coffee, cona coffee, espresso coffee.
Receiving and seating the guests, presenting menu cards and taking the order from guests and writing of KOT.
Passing the order to the kitchen & pickup.
Making and presentation of a bill.
Organising parties and functions – Buffets & Banquets.
Indian and Chinese food service procedures.
Daily briefing and system of tips / distribution.
 

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FOOD & BEVERAGE SERVICE – II
THEORY
Simple methods of restaurant sales, controls – K.O.T flow and billing. Computerized
order taking and billing.
Breakfast: English, American, Continental and Indian Breakfast (laying & service).
Ice creams / Sundaes / Shakes : different types and their service.
Knowledge Buffet - Layout, Display & Service.
Banquets - Inquiry Forms, Sitting Space, Seating Arrangements,
Service Formalities, Toast Procedures.
Room Service Centralised & decentralised – Room Service of Breakfast, Snacks,
Lunch, Dinner. Beverages - Acoholic or Non-alcoholic. Room Service Flow Chart.
Wine Definition, making and classifications of wines, wine quality and
labeling. Wine trade terms – main wine producing countries, wine
brand names. Service of Red, White & Sparkling Wines, Fortified
Wines, Aperitifs.
Spirits Whiskey, Rum, Brandy, Gin, Vodka and their popular brands.
Liqueurs Different types with their predominant flavourings and famous ten
brands.
Cocktails Classification, rules of making cocktail and recipe of 50 cocktails.
Beer Manufacture, service, storage types and brands of beer.
Bar lay out, operation and licensing.
Dispensing of spirits.
Storage of alcoholic beverages and cellar management.
Tobacco: cigars, cigarettes and their brands and strength.
PRACTICALS
Service and accompaniments of special dishes - Smoked Salmon, Caviar, Asparagus, Grape Fruit, Artichoke, Melon, Cheese, Fresh Fruits.
Service of Breakfast – English, Continental & Indian (for Restaurant/Room Service)
Service of Hot Beverages – Tea, Coffee & Coco.
Pantry and Still Room Operation.
Layout and service of small tea parties and buffets.
Laying and Service of Banquets.
Wine Service – taking the order, presenting the bottle, opening of cork and service of
red, rose, white and sparkling wines.
Service of spirits – Whiskey, Rum, Gin, Brandy And Vodka.
Service of Cocktails and Liqueurs.
Service of Beer.
Preparation and service of certain Gueridon Dishes - Crepe suzette, Banana au Rum, Peach Flambe, Pepper Steak, Steak Diane.
Service of Cigars & Cigarettes.
Different types of salad dressings.
 

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BUSINESS COMMUNICATION
UNIT-1 Introduction – definition, objectives, principles of effective communication
& importance of good communication.
UNIT-2 Types of communication – Formal, Informal, Verbal, Written, Horizontal,
Vertical.
UNIT-3 Essentials of good business letter and types of letters – Official, D.O.
UNIT-4 Letter Writing - Circular, Memo, Notice, U.O. Note, Applications, Bio-data
(C.V.) & Covering Letter, Invitations, Greetings, Apologies.
UNIT-5 Use of Telephone / Fax; Taking Telephonic Orders, Telephone Etiquettes.
UNIT-6 Communication with guest and body language.
 

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HYGIENE & SANITATION
Unit-1 Role of Hygiene in Food Science and Dish Washing Areas; care of premises & equipment.
Unit-2  Personal hygiene, care of skin, hand and feet. Food handlers hygiene,
protective clothing.
Unit-3 Dishwashing Methods – Manual and Machine Dish Washing their merits &
demerits.
Unit-4 Garbage disposal – different methods its advantage & disadvantages.
Unit-5 Food Poisoning – causative factors and the precautions to be taken by food
handlers.
Unit-6 Food Storage – techniques of correct storage, storage temperature of different commodities to prevent bacterial manifestation or contamination.
Unit-7 Pest Control - rodents and insect control techniques, special stress on control of flies, rats and cockroaches.
Unit-8 Municipal Health Laws.
Unit-9  Golden rules of first aid and treatment for cuts, wounds, burns.
 

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Computer Awareness
(to be taught in practical classes)
Unit-1 Computer fundamentals:
Information concepts and processing
Climents of a computer processing system
Hardware, features and uses
Input / Output devices
Software concepts
Unit-2 Application of computers with reference to hotel operations, processing of
table orders and computerized billing.

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