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  • DETAILEDSYLLABUS

    FORDISTANCEEDUCATION

    PostGraduateDiplomaProgrammePostGraduateDiplomainHotelAdministration&

    Hospitality(PostGraduateDiploma inHotel Administration&Hospitality)

    (SEMESTERSYSTEM)

  • COURSETITLE:POSTGRADUATEDIPLOMAINHOTELMANAGEMENT& TOURISM

    DURATION : 1& YEARS(SemesterSystem)

    TOTALDIPLOMAMARKS:(900+ 800+ 600)= 2300

    FIRSTSEMESTER

    COURSETITLE PAPERCODE ENDSEMESTER

    CONTINUOUSINTERNAL

    ASSESSMENTTOTAL

    FoodProduction&Patisserie1 PGDHAH110 70 30 100FoodProduction&Patisserie1Pr. PGDHAH110P 70 30 100Food&BeverageService1 PGDHAH120 70 30 100Food&BeverageService1Pr. PGDHAH120P 70 30 100FrontOfficeManagement PGDHAH130 70 30 100FrontOfficeManagementPr. PGDHAH130P 70 30 100HouseKeepingManagement PGDHAH140 70 30 100HotelHouseManagementPr. PGDHAH140P 70 30 100ComputerFundamentalsPr. PGDHAH150P 70 30 100

    SECONDSEMESTER

    COURSETITLE PAPERCODE ENDSEMESTER

    CONTINUOUSINTERNAL

    ASSESSMENTTOTAL

    FoodProduction&PatisserieII PGDHAH210 70 30 100FoodProduction&PatisserieIIPr. PGDHAH210P 70 30 100Food&BeverageService2 PGDHAH220 70 30 100Food&BeverageService2Pr. PGDHAH220P 70 30 100Food&BeverageManagement PGDHAH230 70 30 100HotelAccountancy PGDHAH240 70 30 100BusinessCommunications PGDHAH250 70 30 100

    (SELECTANYONEOPTIONALPAPERFROMPGDHAH 2601,2602,2603,2604)HumanResourceManagement PGDHAH2601 70 30 100HospitalitySalesandMarketing PGDHAH2602 70 30 100PrinciplesofManagement PGDHAH2603 70 30 100EnvironmentalIssuesintheHospitalityIndustry PGDHAH2604 70 30 100

    THIRDSEMESTER

    COURSETITLE PAPERCODE ENDSEMESTER

    CONTINUOUSINTERNAL

    ASSESSMENTTOTAL

    IndustrialTraining(TrainingReport+LogBook&CertificatefromHotel+Viva&Presentation)

    PGDHAH310P 300 0 300

    HotelLaw PGDHAH320 70 30 100

  • Nutrition&FoodHygiene PGDHAH330 70 30 100TourismManagement&TravelAgencyOperations PGDHAH340 70 30 100

    Note:

    TheoryPaper: 30% ContinuousInternalAssessmentand70% Universityexamination.PracticalPaper:30% ContinuousInternalAssessmentand70% Universityexamination.MinimumPassMarks:40%

    ContinuousInternalAssessment:1)Twoorthreetestsoutofwhichminimumtwo

    willbeconsideredforAssessment 70%ofContinuousInternalAssessment2)Seminars/Assignments/Quizzes 20%ofContinuousInternalAssessment3)Attendance,classparticipationandbehavior 10%ofContinuousInternalAssessment

  • FIRSTSEMESTER

    PGDHAH110 FOODPRODUCTION&PATISSERIEI

    MaximumTime :3Hrs. UniversityExamination :70MarksTotalMarks :100 ContinuousInternalAssessment:30MarksMinimumPassMarks:40%

    A)Instructionsforpapersetter1. ThequestionpaperwillconsistfoursectionsnamelyA,B,CandD.2. SectionsA,BandCwillhavetwoquestionsfromtherespectivesectionsofthesyllabusandwill

    carry15%markseach.Candidateshave toattemptat leastonequestioncompulsorily fromeachsection.

    3. SectionDwillcompriseof1015shortanswerstypequestions,whichwillcovertheentiresyllabusandwillcarry40%ofthetotalmarks.

    B)Instructionsforcandidates1. Candidates are required to attempt onequestion each from sectionsA,B andCof the question

    paperandtheentiresectionD.2. Useofnonprogrammablescientificcalculatorisallowed.

    FOODPRODUCTION

    SECTIONA1 FOODSERVICEINDUSTRY

    1.1 CULINARYHISTORY1.2 MODERNTRENDINFOODCONCEPT

    2 STANDARDSOFPROFESSIONALISM2.1 LEVELSOFSKILLS2.2 ATTITUDEANDPROFESSIONALISMINKITCHEN

    3 KITCHENORGANIZATION3.1 SECTIONSINTHEKITCHEN3.2 KITCHENBRIGADE&WORKFLOW

    4 KITCHENEQUIPMENT4.1 INTRODUCTIONTODIFFERENTEQUIPMENTS

    SECTIONB

    5 BASICCOOKERYPRINCIPLES5.1 AIMS&OBJECTIVEOFCOOKING 5.5 METHODSOFCOOKING5.2 EFFECTOFCOOKING 5.6 REHEATINGOFFOOD5.3 PREPARATIONOFINGREDIENTS 5.7 CULINARYTERMS5.4 COOKINGTIMES

    6 STOCKS6.1 DEFINITION,ELEMENTSOFSTOCK,PRINCIPLESOFPREPARINGSTOCK.6.2 COURTBOUILLON

  • 7 SAUCES7.1 DEFINITION7.2 CLASSIFICATIONOFMOTHERSAUCES7.3 DERIVATIVES

    8 SOUPS8.1 DEFINITION8.2 CLASSIFICATION8.3 METHODSOFPREPARATION8.4 GARNISHINGOFSOUPS

    SECTIONC

    9 VEGETABLECOOKERY9.1 BASICKNOWLEDGE,IDENTIFICATION,VARIOUSCUTS.9.2 PREPARATION,STORAGE,NUTRITIONALASPECTS9.3 VARIOUSGROUPSOFVEGETABLESUSEDINTHEKITCHEN.9.4 FACTORSAFFECTINGPREPARATIONOFVEGETABLES.

    10 FISHCOOKERY10.1 CLASSIFICATION,SOURCE10.2 STORAGE,FOODVALUEPRESERVATION10.3 VARIOUSCUTS10.4 PREPARATIONTECHNIQUESFORFISH&SEAFOOD.

    11 EGGCOOKERY11.1 STRUCTURE,COMPOSITION,VARIETIES,STORAGE11.2 NUTRITIONALASPECTS11.3 PREPARATION

    SECTIOND

    BAKERY&PATISSERIE

    1 INTRODUCTIONTOBAKERYANDPATISSERIE1.1 HISTORYOFBAKING1.2 BAKINGASANARTANDSCIENCE

    2 BASICPRINCIPLESOFBAKERY2.1 FORMULASANDMEASUREMENTS2.2 BAKINGPROCESS

    3 EQUIPMENTUSEDINBAKERY3.1 USE,CARE,CLEANING,STORAGE

    4 INGREDIENTSUSEDINBAKERY4.1 FLOUR 4.4 LIQUID 4.7 SALT,FLAVOURINGS,SPICES4.2 FAT 4.5 EGG4.3 SUGAR 4.6 LEAVENINGAGENT

  • 5 DEFINITIONANDTERMSUSEDINBAKERY5.1 BASICSSYRUPS,CREAMSANDSAUCES

    6 BREADMAKING6.1 FUNCTIONSOFINGREDIENTSUSED6.2 STEPSINBREADMAKING6.3 METHODSOFBREADMAKING6.4 BREADDISEASES,FAULTSANDREMEDIES6.5 QUICKBREADS.

    References:TheoryofCookery K.AroraModernCookery ThangamE.PhillipTheoryofCateringKinton&CeseraniPracticalCookery Kinton&CeseraniBasicBakingS.C.DubeyLarousseGastronomique.ProfessionalBakingWayesGisslerIndianCookery Prasad.ATasteofIndiaMadhurJaffrey.

    PGDHAH110P BASICFOODPRODUCTIONPRACTICAL

    MaximumTime :3Hrs. UniversityExamination :70MarksTotalMarks :100 ContinuousInternalAssessment:30MarksMinimumPassMarks:40%

    FoodProduction

    IdentificationofKitchenEquipments Identificationofrawmaterials Preparing&CookingVegetables Preparing&CookingEggs Preparingstocks,sauces&soups Preparingsaladdressing&salads Preparing&CookingstarchProducts DemonstrationofvariousCookingMethods Preparing&CookingforBreakfast Preparing&CookingofFishShellfish

    Bakery&Patisserie

    PreparationofBreadsusingdifferentmethods Identification&UnderstandingofBreadIngredients PreparationofVariousQuickBreadsMuffins,Pancakes

  • PGDHAH120 FOOD&BEVERAGESERVICE1

    MaximumTime :3Hrs. UniversityExamination :70MarksTotalMarks :100 ContinuousInternalAssessment:30MarksMinimumPassMarks:40%

    A)Instructionsforpapersetter1. ThequestionpaperwillconsistfoursectionsnamelyA,B,CandD.2. SectionsA,BandCwillhavetwoquestionsfromtherespectivesectionsofthesyllabusandwill

    carry15%markseach.Candidateshavetoattemptatleastonequestioncompulsorilyfromeachsection.

    3. Section D will comprise of 1015 short answers type questions, which will cover the entiresyllabusandwillcarry40%ofthetotalmarks.

    B)Instructionsforcandidates1. CandidatesarerequiredtoattemptonequestioneachfromsectionsA,BandCofthequestion

    paperandtheentiresectionD.2. Useofnonprogrammablescientificcalculatorisallowed.

    SECTIONA1.0 INTRODUCTIONTOTHEHOTELINDUSTRY

    1.1 CLASSIFICATIONOFCATERINGESTABLISHMENTS1.2 TYPESOFF&BOUTLETS1.3 FOOD&BEVERAGEDEPARTMENTALORGANIZATION1.4 DUTIES&RESPONSIBILITIESOFF&BSTAFFATVARIOUSLEVELS1.5 ATTRIBUTESOFAHOTELIER

    2.0 ANCILLARYDEPARTMENTS2.1 STILLROOM/PANTRY2.2 WASHUP(KITCHENSTEWARDING)2.3 PLATEROOM

    3.0 RESTAURANTEQUIPMENT3.1 GLASSWARE 3.4 FURNITURE3.2 CROCKERY 3.5 LINEN3.3 TABLEWARE

    SECTIONB4.0 MEALS&MENU

    4.1 TYPESOFMEALS4.2 TYPESOFMENU

    5.2.1 ALACARTE&TABLED'HOTE4.3 COURSESOFMENU

    4.3.1 COURSEITEMEXAMPLESWITHACCOMPANIMENTS4.3.2 COVERSFOEACHCOURSE

    5.0 SERVICEPROCEDURES5.1 TYPESOFSERVICES5.2 RULESTOBEOBSERVEDFORTABLELAYING5.3 SEQUENCEOFSERVICEOFAMEAL

  • 5.4 BREAKFASTSERVICE

    6 ROOMSERVICE6.1 ROOMSERVICEISSUES6.2 MARKETING6.3 MENUS6.4 VARIATIONSANDALTERNATIVES6.5 STAFFREQUIREMENTS6.6 DELIVERINGROOMSERVICE

    7.0 CIGARS&CIGARETTES7.1 TYPES,BRANDS

    SECTIONC

    8.0 NONALCOHOLICBEVERAGES8.1 TYPESOFWATERS8.2 SOFTDRINKS8.3 JUICES/SYRUPS/CRUSHES8.4 TEACOFFEE

    9.0 ALCOHOLICBEVERAGES9.1 SERVICEOFALCOHOLICBEVERAGES9.1.1 INTRODUCTION9.1.2 BEER9.1.3 SPIRITS STYLESOF

    PRODUCTION9.1.4 WHISKY9.1.5 BRANDY

    9.1.6 RUM9.1.7 GIN9.1.8 VODKA9.1.9 TEQUILA9.1.10 OTHERSPIRITS(PERNOD,MARC,GRAPPAETC.)

    9.2 RESPONSIBLEALCOHOLICSERVICE9.2.1 ALCOHOLANDITSEFFECTONHUMANHEALTH9.2.2 HUMANPSYCOLOGYANDALCOHOL

    10 LIQUEURS&BITTERS10.1 TYPES10.2 PRODUCTION10.3 BASES&BRANDS

    SECTIOND

    11 MIXEDDRINKS&COCKTAILS11.1 TYPESOFMIXEDDRINKS11.2 INGREDIENTS&METHODSOFPREPARATION11.3 MOCKTAILS11.4 COCKTAILS

    12 BAROPERATIONS12.1 BARSETUP12.2 EQUIPMENTS

  • 12.3 BARCONTROL

    Reference:F&BServiceManual SudhirAndrewsF&BServiceLilicarpTheWaiterJohnFllerWineEncyclopediaGrossmannWineGuideLarousseF&BOperations&ManagementBrianVergheseBarAttendantsHandbookBarTenderer

    PGDHAH120P FOOD&BEVERAGESERVICE1PRACTICAL

    MaximumTime :3Hrs. UniversityExamination :70MarksTotalMarks :100 ContinuousInternalAssessment:30MarksMinimumPassMarks:40%

    ServiceGroomingandRestaurantEtiquettes. MisenplaceandMisenscene WritingaMenuinFrench Identificationofequipments FoodandBeverageservicesequence Waterpouringandseatingaguest. LayingandrelayingofTablecloth Napkinfolds CarryingaSalverorTray RulesforlayingtableLayingcoversaspermenus TDHandAlacartecoverLayout Handlingservicegear Carryingplates,GlassesandotherEquipment Clearinganashtray Crumbing,Clearanceandpresentationofbill Sideboardsetup Silverservice Americanservice Situationhandling Breakfasttablelayup Restaurantreservationsystem Hostessdeskfunctions OrdertakingwritingafoodKOT,writingaBOT

  • PGDHAH130 FRONTOFFICE MANAGEMENT

    MaximumTime :3Hrs. UniversityExamination :70MarksTotalMarks :100 ContinuousInternalAssessment:30MarksMinimumPassMarks:40%

    A)Instructionsforpapersetter1. ThequestionpaperwillconsistfoursectionsnamelyA,B,CandD.2. SectionsA,BandCwillhavetwoquestionsfromthe

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