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Give me admission process for the diploma courses offered by the Institute of hotel management and catering technology Thiruvananthapuram kerala
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Institute of Hotel Management and Catering Technology is affiliated to National Council for Hotel Management & Catering Technology… Course offered: Bachelor of Science (Hospitality & Hotel Administration) Post Graduate Diploma in Accommodation Operations and Management Craftsmanship Course (Food Production) Diploma in Food Production (Dip FP) Admission details : Diploma in Food Production (Dip FP) Eligibility : for admission in the diploma courses you have to passed Plus Two grade from any well recognized board of education .. Syllabus : 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 measure, 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 blance, Roux blond and Roux brun. For more syllabus I am attaching a PDF file with it .. Contact details : INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY (Ministry of Tourism, Govt.of India) G.V.Raja Road, KOVALAM, TRIVANDRUM - 695 527, KERALA, India. Tel: 0471-2480283, 2480774 Fax: 0471-2480078 Email: ihmct.kov@bsnl .in principal@ihmctkovalam.org administration@ihmctkovalam.org info@ihmctkovalam.org |