We follow the model curriculum set by AICTE, India. Courses are aligned with the model below…
MODEL CURRICULUM FOR UNDERGRADUATE PROGRAMME IN BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY (B. HMCT)
Semester 1
Foundation Course in Food Production – 1 [FFP-I]
- CULINARY HISTORY
- Culinary history-Development of the culinary art from the middle ages to modern cookery,
- Indian regional cuisine,
- Popular International cuisine, French, Italian, Chinese. And their basic Characteristics
- INTRODUCTION TO COOKERY
- Levels of skills and experiences
- Attitudes and behavior in the kitchen
- Personal hygiene
- Uniforms & protective clothing
- Safety procedure in handling equipment
- HIERARCHY AREA OF DEPARTMENT AND KITCHEN
- Classical Brigade
- Modern staffing in various category hotels
- Roles of executive chef
- Duties and responsibilities of various chefs
- Co-operation with other departments
- CULINARY TERMS
- List of culinary (common and basic) terms
- Explanation with examples
- Western and Indian Culinary terms
- AIMS & OBJECTS OF COOKING FOOD
- Aims and objectives of cooking food
- Various textures
- Various consistencies
- Techniques used in pre-preparation
- Techniques used in preparation
- Principles of a balanced and a healthy diet
- METHODS OF COOKING FOOD
- Roasting
- Grilling
- Frying
- Baking
- Broiling
- Poaching
- Boiling
- stewing
- Principles of each of the above
- Care and precautions to be taken
- Selection of food for each type of cooking
- VEGETABLE AND FRUIT COOKERY
- Introduction – classification of vegetables
- Pigments and colour changes
- Effects of heat on vegetables
- Cuts of vegetables
- Classification of fruits
- Uses of fruit in cookery
- Salads and salad dressings
- STOCKS
- Definition of stock
- Types of stock
- Preparation of stock
- Recipes
- Storage of stocks
- Uses of stocks
- Care and precautions
- SAUCES
- Classification of sauces
- Recipes for mother sauces
- Storage & precautions
- Shortenings (Fats & Oils)
- Role of Shortenings
- Varieties of Shortenings
- Advantages and Disadvantages of using various Shortenings
- Fats & Oil – Types, varieties
- Raising Agents
- Classification of Raising Agents
- Role of Raising Agents
- Actions and Reactions
- Thickening Agents
- Classification of thickening agents
- Role of Thickening agents
- Sugar
- Importance of Sugar
- Types of Sugar
- Cooking of Sugar – various
- Bakery
- Bread Making: Recipes and method of baking different types of breads eg. White, Brown, French bread loaf etc.
- Simple Cakes
- Cookies
- Simple Hot and Cold Puddings, Mousse, Souffle & Bavarois
Foundation Course in Food and Beverage Service -1[FFBS-1]
Application of Computers [AOC]
Foundation Course in Accommodation Operation [FAO]
Foundation Course in Front Office Operation [FFO]
Communication [COMM]
Food Production Practical – 1[FPP-1]
Food and Beverage Service Practical -1 [FBSP-1]
Application of Computers Practical -1 [AOC-1]
Semester 2
Foundation Course in Food Production – 2 [FFP-II]
Foundation Course in Food & Beverage Service –2 [FFBS-II]
Accommodation Operation – 1 [AOO-I]
Front Office Operations – 1 [FOO-I]
Food Science & Nutrition [FSN]
Business Communication [BCOMM]
Food Production Practical – 2 [FPP-II]
Food and Beverage Service Practical -2 [FBSP-II]
Accommodation Operation – 1[AOO-I][Practical]
Front Office Operations – 1 [FOO-I][Practical]
Semester 3
Food Production Operations – 1[FPO-I]
Food and Beverage Service Operations – 1[FBSO-I]
Accommodation Operation – 2[AOO-II]
Front Office Operations – 2[FOO-II]
Hotel Accounting[HACC]
Food & Beverage Management and Control[FBMC]
Food Production Practical – 3[FPP-III]
Food and Beverage Service Practical -3 [FBSP-III]
Accommodation Operation – 2 [AOO-II] [Practical]
Front Office Operations – 2 [FOO-II][PRACTICAL]
Food & Beverage Management and Control [FBMC][Practical]
Semester 4
Food Production Operations – 2 [FPO-II]
Food and Beverage Service Operations – 2 [FBSO-II]
Accommodation Operation Management -1 [AOM-I]
FRONT OFFICE MANAGEMENT-I [FOM- I]
PRINCIPLES OF MANAGEMENT & ORGANISATIONAL BEHAVIOUR [PMOB]
FINANCIAL MANAGEMENT (Theory ) [FMGT]
FOOD PRODUCTION OPERATION-II (Practical)
FOOD & BEVERAGE SERVICE OPERATIONS – II (Practical)
Accommodation Operations Management– 1 (Practical)
Front Office Operations Management– 1
Semester 5
Semester 6
Semester 7
Semester 8
>>> More program outlines to be added gradually. <<<
