Certificate Courses
CERTIFICATE COURSE IN BAR TENDING
COURSE CONTENTS
As a part of the training programme, it is planned to have beverage specific module that focuses on the following areas :
| Sr. No. | Name of subjects |
|---|---|
| 1 | Classification of beverages |
| 2 | Wines, spirits, beers, aperitifs and liqueurs etc. |
| 3 | Bar operations, types of bars, bar setup, bar equipments. |
| 4 | Bar controls, Licenses required to run a bar, internal and external control required to be maintained, beverage inventory control and bar frauds. |
| 5 | Mixology, common bar terms, types of cocktails & mixed drinks, methods of making-cocktails, golden rules in cocktail making. |
| 6 | Extensive information of liquors-Vodka, Gin, Rum, Tequila, whiskeys, Cognac / Brandy |
| 7 | Health and Safety Practises |
| 8 | Personal Presentation and etiquettes , customer psychology |
| 9 | Garnishes |
| 10 | Costing and Beverage Control |
| 11 | Practical of service of various non-alcoholic beverages and alcoholic beverages like spirits, wines, aperitifs, liqueurs, beers and cocktail making. |
CERTIFICATE COURSE IN HOUSEKEEPING
COURSE CONTENT
| Courses | Name of subjects |
|---|---|
| Housekeeping Operation | • Introduction • Meaning and definition, Importance of Housekeeping • Responsibility of Housekeeping department • A career in the Housekeeping department • Personal Hygiene, Sanitation & Safety |
| Housekeeping Department | • Organization framework of the Department (Large/Medium/Small Hotel) • Job Description and Job Specification of Staff in the department • Attributes and Qualities of the Housekeeping staff- skills of a good Housekeeper • Interdepartmental Co-ordination with more emphasis on front office and the maintenance department |
| Housekeeping Procedures | • Briefing and Debriefing • Indenting from stores, Inventory of Housekeeping Items • House keeping control desk, Importance, Role, Co-ordination, check list, key control • Handling Lost and Found • Handling of Guest queries, problem, request • General operations of control desk • Role of control desk during Emergency |
| Hotel Guest Room | • Layout of guest room (Types) • Types of guest rooms • Furniture/Fixtures/Fittings/Soft Furnishings/ Accessories/ Guest Supplies/Amenities in a guest room (to be dealt in brief only) |
| Cleaning Science | • Characteristics of a good cleaning agent • Types of cleaning agent • Cleaning products (Domestic and Industrial) • Room Cleaning and Public Area Cleaning Procedures. |
| Cleaning Equipment | • Types of Equipment • Operating Principles of Equipment • Storage, Upkeep, Maintenance of equipment |
| Care and cleaning of different surfaces | • Metal, Glass, Leather, Rexine, Ceramic, Wood, Wall and floor covering |
| PRACTICAL | • Glossary of terms ACCOMMODATION MANAGEMENT • Planning Guest Room Layout • Identification of cleaning equipment- Manual & mechanical • Cleaning of different surface • Stain removal & flower decoration • Scrubbing, polishing, wiping, washing, rinsing, swabbing, mopping, sweeping, brushing, buffing • Bed making procedures and preparing amenity checklist. • Flower Arrangements • Interior Decoration • Lighting and Colour Scheme |
CERTIFICATE COURSE IN BAKERY & PATISSERIE
COURSE CONTENT
| Sr. No. | Name of subjects |
|---|---|
| 1 | Bread Rolls-Plain, Shaped, Ladhi Pao. |
| 2 | Bread Loaf-Plain, Whole Wheat. |
| 3 | Enriched and Flavoured-Soya, Multigrain, Ragi, Garlic, Garlic & Cheese, Ginger. |
| 4 | French Bread, Baquette, Foccacia, Ciabatta, Lavash, Pita |
| 5 | Harlequin Bread. |
| 6 | Bread sticks. |
| 7 | Sweet and Savoury-Stuffed. |
| 8 | Pizza |
| 9 | Toast. |
OTHER YEAST PRODUCTS
| Sr. No. | Name of subjects |
|---|---|
| 1 | Doughnuts-Chocolate, Stuffed. |
| 2 | Chelsea Buns. |
| 3 | Baba-au-rum. |
| 4 | Rum Savarin. |
CAKES
| Sr. No. | Name of subjects |
|---|---|
| 1 | Fatless – Swiss Roll, Yule Log, Black Forest, Pineapple/Peach Gateaux and Pastries. |
| 2 | Plain and Chocolate, Genoese Sponge. |
| 3 | Rich cakes – Fruit, Dundee, Date and Walnut, Madeira, Pineapple Upside-down. |
| 4 | Butter, Lemon, Mango-creaming method. |
| 5 | Cup cakes – Vanilla Buns, Mava, Orange muffins. |
| 6 | Egg less Cake. |
| 7 | Banana and walnut cake. |
| 8 | Rava-coconut cake. |
| 9 | Madelines |
| 10 | Decorated. |
PASTRY
| Sr. No. | Name of subjects |
|---|---|
| 1 | Short crust – Jam Tarts, Apple Pie, Lemon curd, Quiche, Glazed fruit tarts, Welsh cheese cake, Rich walnut pie, Cheese straws, Bake well tarts. |
| 2 | Laminated pastry, Flaky and puff, Veg. Puffs, Turnovers, Bouchee shells, Vol-au-vent, Palmiers Cheese straws. |
| 3 | Danish Pastry – Croissants. |
| 4 | Choux Pastry – Chocolate Eclairs, Cream Puffs, Profiteroles. |
BISCUITS
| Sr. No. | Name of subjects |
|---|---|
| 1 | Tri – colour, Ginger, Savoury, Pista – Badam, Wine/Cats tongue.. |
COOKIES
| Sr. No. | Name of subjects |
|---|---|
| 1 | Butter buttons, Melting moments, Golden goodies, Nankhatai, Swiss tarts, Cherry knobs, Peanut coconut macaroons, Chocolate cream fingers, Surti butter. |
ICINGS
| Sr. No. | Name of subjects |
|---|---|
| 1 | Butter cream, chocolate fudge, Choc Truffle, Royal, American Frosting |
| 2 | Fondant –Cooked and rollout, Almond paste. |
DEMONSTRATIONS
| Sr. No. | Name of subjects |
|---|---|
| 1 | Brownies, Egg less brownies, Tiramisu, Strawberry cheesecake, Chocolate mousse, Lemon souffle, Caramel custard, Trifle, Lemon meringue pie Apple Strudel, Baklava, Tuille, Honey biscuits |
CERTIFICATE COURSE IN MULTI CUISINE (ITALIAN, MEXICAN, SPANISH, THAI, CONTINENTAL,CHINESE)
Multi-Cuisine course
Duration: (6 Months)
(Practical Sessions related to the topic will be conducted and accordingly, the menu will be planned)
| Week | Name of subjects |
|---|---|
| Week 1 | Introduction to Stock and its variation |
| Week 2 | Introduction to Basic mother sauces |
| Week 3 | Introduction to sauces and its derivatives |
| Week 4 | Basic cuts of vegetables and cutting techniques |
| Week 5 | Basic cuts of poultry and cutting techniques |
| Week 6 | Basic cuts of fish and cutting techniques |
| Week 7 | Basic cuts of meats and cutting techniques |
| Week 8 | Cooking methods and techniques |
| Week 9 | French cooking techniques, ingredients identification & recipe demonstration |
| Week 10 | Italian cooking techniques, ingredients identification & recipe demonstration |
| Week 11 | Mexican cooking techniques, ingredients identification & recipe demonstration |
| Week 12 | Chinese cooking techniques, cooking ingredient identification & recipe demonstration |
| Week 13 | Thai cooking methods, spices, herbs, and cooking sauces and ingredients identification and recipe demonstration |
| Week 14 | Arabic cuisine, spices, and herbs identification and recipe demonstration |
| Week 15 | Spanish cuisine, cooking methods, ingredient identification, and recipe demonstration |
| Week 16 | Japanese cuisine, cooking styles and techniques, ingredient identification, and recipe demonstration |
| Week 17 | British cuisine, basic ingredients, and cooking techniques and recipe demonstration |
| Week 18 | Mediterranean cuisine, basic ingredients, and cooking techniques and recipe demonstration |
| Week 19 | Moroccan cuisine, basic ingredients, and cooking techniques and recipe demonstration |
| Week 20 | Practical examination and evaluation Certification |