Hotel Management
Hotel Management & Food Production
6 MonthsCertificate
- Food Production
- Food & Beverage Service
- House Keeping
- Front Office
1 Year Diploma Course
1 YearDiploma
- Diploma in Hospitality & Hotel Management
- Diploma in Food Production
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Interactive Classes
Practical Classroom Training
Best In Class Infrastructure
Government Accredited Programmes
SYLLABUS
UNIT-1 INTRODUCTION IN BAKING AND TYPES OF BREADS
THEORY OF BREAD AND BREAD MAKING, THEORY OF ROLLS, DOUGHNUT, MUFFINS ETC., PUFF DOUGH, PUFF MAKING, PINWHEEL, KHARI ETC, COOKIES MAKING SWEET AND SALTY
UNIT-2 THEORY OF SPONGE AND PASTRIES
VARIETY OF SPONGE, PASTRY MAKING, THEORY AND VARIETY OF PASTRY, THEORY OF CAKE, CHOCOLATE MAKING AND CAKE ICING
UNIT-3 THEORY OF DESSEERT
PIE AND TART MAKING, CREAMS, CARAMEL, CREAME BRULEE ETC., PUDDING MAKING, WAFFLE, SOUFFLE, MOUSSE, ÉCLAIR ETC.
UNIT 4: TYPES OF SALAD, SOUPS, CHAATS
TYPES OF SALAD, HEALTH AND DLALIA SALADS ETC., THEORY OF SOUPS (INDIAN/CHINESE/CONTINENTAL), STARTING TANDOOR (DIFFERENT VARITIES), CHAAT MAKING
UNIT 5: WELCOME TO WESTERN CUISINE
ITALIAN CUISINE (THEORY OF PASTAS), ENCHILADAS, NACHOS, TAKOS, PIZZA MAKING, JALAPENO, CHEESE MAKING, MUSHROOM DUPTIN
UNIT 6: ORIENTAL FOOD
CHINESE FOOD AND CUISINE, FRIED RICE, NOODLES, THAI FOOD AND THAI CURY MAKING, INDIAN SWEETS