TEACHING SCHEME

FOOD SERVICE THEORY

Objective:

The students acquire and develop knowledge of the Hotel and Catering Industry and its relation to their own particular jobs within the industry; Knowledge of different types of service; knowledge of menu items including ingredients and method of preparation, accompaniments, and garnishes, mis-en-place for service.

COURSE CONTENT:

1. Catering as a career and job prospects in the Hotel Industry.
2. Development of Catering Industry and a brief description of different types of catering establishments.
3. Staff organization of the Food and Beverage Department.
4. Attributes and Attitudes.
5. Different types of cutlery used in good catering establishments, their description, and correct use.
6. Different types of crockery used in good catering establishments, their description, and correct use.
7. Different types of glassware used in good catering establishments, their description, and use.
8. Different types of silver and flatware used for the service of food, their description, and use.
9. Equipment layout, Sideboard.
10. Different types of Menus - A la carte; Table d'hote.
11. Menu and meal planning.
12. Various courses of a meal
13. Rules for laying the table and sideboard and Mis-en- place.
14. Rules for waiting at the table and some useful tips for good service.
15. Different sections of the kitchen and their staff organization in brief.
16. Restaurant vocabulary- English and French.
17. Relationship of a waiter with:
a) Customer
b) Kitchen
c) Management
18. Simple methods of Restaurant controls.
19. Breakfast- different types, laying and service. Breakfast menu items and their preparation.
20. Buffet- layout, display and service.
21. Room service- House Rules & equipment used.
22. Coffee shop and Cafeteria service.

BEVERAGE SERVICE THEORY

1. Beverage Classification.
2. Basic knowledge and service of alcoholic and non-alcoholic beverages
3. Knowledge of equipment used in restaurants and auxiliary areas.
4. Wines: Definition of wines; broad categories of wines; trade names of famous wines.
5. Service of white wine, red wine, and sparkling wine.
6. Storage of alcoholic beverages.
7. Beer service, trade names, storage, and types.
8. Brief description of spirits, whisky, rum, brandy, and vodka.
9. Basic knowledge of portions and cost control.
10. Basic knowledge of liqueurs, and mineral waters.
11. Cocktails- different types of important cocktails and Rules for making cocktails.
12. Simple Beverages- hot and cold and their preparation.

COMMUNICATION

Objective:

Students will be able to comprehend and communicate specific terms of speech in the specified areas and write essential reports.

COURSE CONTENT:

1. Messages
2. Booking
3. Use of food and beverage vocabulary.
4. Reported speech and dialogue writing; Role Play, Analysing Situation; Dictation and comprehension related to the food & beverage industry.
a) Verbal:
i) Telephone Conversation.
ii) Person to person- with colleagues, customer, subordinate superiors.
iii) Social skills - Courtesy, apology, compliments, suggestion, recommendation, suggested selling.
b) Non-Verbal:
i) Body language - Gestures, Posture, Body movement, Hands etc.
c) Written :
i) Language
5. Use of Food & Beverage Service terminology.
6. Reservation, logbook, message, KOT, billing, incident reports, bulletin boards.

FOOD SERVICE PRACTICAL

Objective:

The students develop skills in preparing mis- en- place for service, skills in taking orders, advising on menu choice, service of food and beverage and presenting of bills.

1. Apprising and drawing of silver, cutlery, crockery and special equipment.
2. Hygienic handling of cutlery, crockery, glassware and trays.
3. Proper laying and relaying of table cloth during meals.
4. Correct use of waiter's cloth.
5. Arrangement of silver and other tableware, sideboard appointments according to different menus.
6. Correct method of handling and re-laying of silver, glassware, etc., during meals.
7. Correct handling and practice of service spoon and service fork for silver service.
8. Service and clearing of a meal, course by course.
9. Different methods of service.
10. Napkin folding.
11. Receiving and seating the guests, presenting the menu, and taking order from the customer.
12. Passing the order to the kitchen, coordinating orders.
13. Making and presentation of bills.
14. Service of breakfast: English, Continental, Indian and American.
15. Preparation of Egg, cereals and other Breakfast items.
16. Room Service Mis-en- place for meals, snacks and beverages, both for tray and trolley service- proper loading of trays, carrying and service. Execution of orders to the room.
17. Layout and service of small tea parties.
18. Sandwiches- preparation and service.
19. Banquet laying- formal & semi-formal service.
20. Coffee shop service.

BEVERAGE SERVICE PRACTICAL

1. Service of water and other simple beverages - milkshakes, iced tea, cold coffee, chocolate, juices, etc.
2. Service of hot beverages, tea, and coffee.
3. Service of white wine, red wine, and sparkling wines- presenting the bottle, removing the cork, and service.
4. Service of spirits, whisky, rum, gin, brandy, etc.
5. Service of cocktails and liqueurs.
6. Service of beer.
7. Service of cigars and cigarettes and their storage.

PANTRY OPERATION PRACTICAL

Pantry Layout of a Restaurant.

Different sections of the Pantry:

1. Main pantry
2. Still Room
3. Silver Room/Plate Room
4. Scullery/Wash up
5. Floor Pantry

Different equipment required in the Pantry, their operation, handling, and upkeep.

Major Equipment:

1. Food Service Counter
2. Hot Section and Cold Section
3. Coffee Machine
4. Microwave Oven
5. Salamander
6. Juicer/Blender (Electric)
7. Plate Warmers
8. Dish Washing Machine
9. Ice Cream Counter
10. Ice Cube Machine
11. Water Cooler
12. Refrigeration

Minor Equipment:

Proper upkeep and maintenance of all Holloware and Crockery.

Mise- en- place for breakfast and meals:

1. Coffee making
2. Tea making
3. Care and Service of Juices
4. Sandwiches preparation
5. Soda fountain operation
6. Burgers preparation

INDUSTRIAL TRAINING:

Student will log in 280 hours of on the job training after 17 weeks in institute training i.e. 6 weeks x 6 days x 8 hours and can avail one day leave.

TEACHING SCHEME

COOKERY THEORY

A. Introduction to Cookery

1. Overview of the Catering Industry.
2. Kitchen Organizational structure.
3. Aims and Objectives of Cooking - Definition.
4. Classification of raw materials - functions.
5. Preparation of Ingredients.
6. Methods of mixing food, movements in mixing, weighing, and measuring.
7. Culinary terms.

B. Basic Principals of Cookery

1. Texture of food.
2. Methods of Cooking with special application to cereals (Rice, flours, millets, etc.) meat, fish, vegetable, soup, cheese, pulses, and egg cookery.
3. Conventional and non-conventional methods of cooking, microwave cooking, etc. Fast Food items.
4. Leavening agents.
5. Selection and identification of varieties of fish, cuts of meat, beef, and vegetables available in the local market.
6. Meat preservation - elementary.
7. Poultry:- Age, quality, market types, preparation, dressing, and cuts with its uses.
8. Poultry: - Methods of cooking; boiling, poaching, grilling, roasting, frying with proper accompaniments.
9. Eggs: Structure, selection, and quality of; various ways of cooking eggs with examples in each method; preservation and storage.
10. Soups: Definition, classification with examples in each group, composition, recipe for 01 ltr.
11. Farinaceous dishes: Types of recipes and methods of cooking with examples.
12. Vegetables: Colour reaction of different types of vegetables to acid, alkali, and metals, methods of cooking different vegetables with an emphasis on cooking asparagus, artichokes, leek, Brussels, and sprouts.
13. Pulses: Methods of cooking with time and temperature.
14. Accompaniments and Garnishes.
15. Re-heating of food.

C. Standards & Control

1. Balancing of recipes, standardization of recipes, maintaining recipe files, standard-setting.
2. Portion control, standard portion sizes, the necessity for control, and a brief study of how portions are worked out.
3. Quality Control; Purchase specification, quality control methodology; prevailing food standards; food adulterants as a public health hazard; simple tests in the detection of common food adulterants.

HYGIENE

Objective:

Students develop an attitude to correct habits of personnel and environmental hygiene to ensure complete safety of processed foods sold/food served/baked goods sold to customers.

1. Definition of Hygiene, its application to everyday life.
2. Personal Hygiene- Care of skin, hair, hands, feet, teeth; use of cosmetics and jewelry.
3. Food-borne diseases - Causative organisms, route of contamination and control measures; precautions to be taken by food handlers.
4. Reporting of cold, sickness, boils, septic wounds, etc.
5. Good grooming, clean and correct uniform; diet, and exercise.
6. Evaluation of personal hygiene.
7. Illustrations of cultures of smears of fingers with and without washing and washing with ordinary and anti-bacterial soaps.
8. Storage of food - correct handling of food; techniques of correct storage. The temperature at which bacteria are killed or their growth retarded; storage temperatures of different commodities to prevent bacterial contamination and spoilage or growth.
9. Safe and correct disposal of garbage.
10. Rodents and insects as carriers of food-borne diseases - rodent and insect control techniques. Special stress on control of rats and cockroaches.
11. Care of premises and equipment- impervious washable floors and walls. Cleaning tabletops, floors, etc. with sodium hypochlorite.
12. Smooth flow of work- prevention of overcrowding and backtracking; care of dark corners, crevices, and cracks.
13. Importance of cleaning equipment and personal tools immediately after use.
14. Use of hot water in the washing process.

EQUIPMENT, MAINTENANCE, AND SAFETY

Objective:

Students acquire knowledge of the safety aspects of electricity, gas and other fuels, their comparative efficiency, the equipment available for the specific craft, their specifications.

1. Heat and temperature - types
2. Types of fuels - solid, liquid, gas, and electricity; comparison, cost, and efficiency.
3. Types of fuel gas - properties, striking back; safety precautions; meter reading.
4. Conductors and non - conductors; the meaning of Ampere; Volt, Watt, fuse, and earthing. Short circuit- causes and remedies; Different types of the thermostat, meter reading.
5. Breakdown maintenance and preventive maintenance equipment.
6. Fire precautions- different types of fires- extinguishers, common fire hazards.
7. Routine use, care, and cleaning of all fixed and movable equipment including refrigerators, mixers, peelers, incubators, autoclaves, mincers etc.

COOKERY PRACTICAL

INDUSTRIAL TRAINING/EXPOSURE:

Students will log in 280 hours of on- the-job training after 17 weeks of in institute training i.e. 6 weeks x 6 days x 8 hours and can avail one day leave.