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Don Bosco College
Department of Hospitality Studies
Training Courses
1. Short course on Culinary arts
2. Short course on Bakery and Confectionery
3. Short course on Food & Beverage Service
4. Short Course on Basic (Written & Conversational) English
5. Short Course on Advanced (Written & Conversational) English
6. Short Course in Rooms Division Management
7. Fruit and Vegetable carving course
8. Graded examinations in Spoken English –
Trinity College London
9. Certificate Course in Entrepreneurship skills
10. HACCP (Hazard Analysis Critical Control Point)
11. FSSAI (Food Safety Standards Authority of India)
Department of Hospitality Studies
Training workshops
1. Name of the Programme: Short Course in Culinary Arts
Course Objectives:
Students will develop of culinary knowledge and practical skills needed to be career-ready for
entry-level culinary-prep positions including sanitation and safety, knife skills, use of large and
small equipment, varied food preparation, nutritional values, receiving and storage, management
and employability skills, and customer service.
Program Faculty:
The programme will have faculties from Food industry and professionals from academia and Hotel
Industry.
Pedagogy: Demo, live practical, interactive sessions, stalls and events.
Expected Outcome: Our department goal is to increase the number of students who are career-
ready upon program completion and increase the number of students who achieve certification. The topics
addressed by the objective statement represent the prerequisite knowledge and skills that will be expected
of students when they apply for their first culinary job.
Duration of the course:
Contact Hours: 34 weeks /170 days (5 days in a week).
Internship: 6 months.
Examination: (Practical + Written test) = 2 weeks.
Total Duration: 40 hrs
Beneficiary: Undergraduate / graduate and self-employed.
Intake Capacity: 40 per batch.
Introduction Introduced to the college and faculty
Induction of college
Standards to be maintained in the college premises
Grooming standards and uniforms
Walk around Introduced to the Kitchens
Introduced to the Equipment (Small)
Introduced to the Equipment (industrial and Large)
Cleaning and Maintenance of Equipment
Basic Cuts Basic Techniques of preparation (Washing, Peeling, Trimming
Scaling, etc.)
Basic cuts of Vegetables (Brunoise, Juliennes, Jardienniere, Paysanne,
Pont-neuf, Macedoine, Parmentiere, etc)
Basic Cuts of Fish
Basic cuts of Chicken
Basic cuts of Lamb
Basic Cuts of Beef
Stocks Estouffade (Beef Stock)
Chicken Stock
Fish Stock
Vegetable
Sauces & Derivatives Bechamel
Espagnole
Veloute
Tomato
Hollandaise
Mayonnaise
Compound Butters
Soups Classifications
Cream
Puree
Consomme
Broth
Veloutes
Bisques
Chowder
National
Egg Preparation Boiled
Poached
Fried
Omelettes
Scrambled
Bhurji
En Cocotte
Indian Gravies Brown
Green
White
Makhini
Onion Tomato Gravy
Starters & Snacks
(Indian) Assorted Pakoras
Samosas
Batata wada
Idli
Meduwada
Dal wada
Dahi wada
Usal
Misal
Pav Bhaji
Upma
Poha
Shammi Kabab
Uttapam
Asst Dosa
Chaats
Starters (Chinese) Spring rolls
Schezwan Fingers
Gold Coin
Manchurian
Wantons
Dimsums
Deep Fried Baby Corn
Starters (Continental) Croquettes
Cutlets
Potato Chop
Fish Fingers
Batter Fried Prawns
Quiche
Pizza
Calzone
S/w’s
Burgers
Hot Dogs
Scotch Eggs
Tandoor Naan
Kulcha
Tandoori Roti
Roomali Roti
Parathas
Assorted Kababs
Indian Veg & Non Veg Items Prepared from Different Gravies
Biryanis
Breads –Puri, Bhatura, Etc
Assorted Desserts
Continental Roasts, ( Chicken, Lamb, Beef)
Fish (Colbert, Meuniere, Orly and Poached)
Chicken and beef Stews and Ragouts
Chinese Soups
Maincourses with Different Sauces
Noodles
Rice
Desserts
Italian Types of Fresh Pasta and their Sauces
Desserts
Arabic Mezzes
Main courses
Rice Preparation Desserts
Spanish Soup
Main courses
Dessert
Thailand Tom Yum Soup
Red & Green Gravy Main course
Rice
Noodles
Dessert
Breads Breadrolls
Bun Dough
Enriched Dough
Breads from Different Countries
Bread Sticks
Pastries Short Crust
Sweet Crust
Choux
Puff Pastry
Cookies Butter Cookies
Country Style Cookies
Macroons
Rolled Cookies
Piped Cookies
Cakes Geneose Sponge,
Swiss Rolls
Muffins with Frosting
Rich Cream Cakes
Butter Cream Cakes
Fresh Cream Cakes
Brownies
Rich Fruit Cakes
Desserts Assorted Hot and Cold Desserts
Chocolates Rocks,
Filled Chocolates
Valentine Boxes
Regional Cuisine Menus Tamil Nadu
Punjabi
Goan
Rajasthani
Gujarati
Maharashtrian
Kerela
Bengal
Parsi
Hyderabadi
Fire Fighting Skills Taken by the fire department
Food Hygiene & Safety
Communication Skills
F& B Service Basic Table Set up
Napkin Folds
Cocktails and Mocktails and their Service
Front Office Customer Service
Grooming for Hospitality Professionals
Housekeeping
Festival Menus Diwali Sweets
X’mas Sweets
Coconut Festival Sweets
Ganapati Special
Presentation Skills Fruit and Vegetable Carving
Plated Service
INSTRUCTIONAL METHODS AND ASSIGNMENTS:
For the lecture portion of the course, the instructor will utilize overhead projections, handouts,
videos and demos.
For the lab portions the student will follow written recipes and instructions given by instructor
while producing assigned products and working with common commercial grade ingredients.
Before EACH class it is the students responsibility to read any material or assignments given out
as preparation for the class; to review and study the recipes or techniques that will be utilize;
write out working recipes on index cards adjusted to reflect the quantities that will be
produced. If student does not come prepare they will not be allowed to enter lab and not receive
credit for the day.
2. Name of the Programme: Short Course in Bakery and Confectionery
This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes,
cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and
equipment use, formula conversions, functions of ingredients, and the use of proper flours.
Course Objectives and training deliverables.
The course is a short-term program tailored for the food industry students to instil confidence in
them while entering the job market. The special objective of the program are as follows:
Knowledge Based:
Identify and explain baking terms, ingredients, equipment and tools.
Employ safe food handling practices using contemporary guidelines
Skill Based:
Scale and measure ingredients.
Prepare yeast dough, quick breads, pies, cookies, cakes, icing, pate choux, and savoury
baking.
Produce baked products using commercial ingredients and equipment.
Course Learning Outcomes:
Describe properties and functions of the basic ingredients used in baked goods.
Weigh and measure ingredients used in baking.
Resize recipes to meet production needs and equipment capacities.
Prepare typical chemically leavened products.
Scale, mix, mold, proof and bake yeast raised goods.
Prepare cookies using various common dividing and panning techniques.
Prepare home-style crumb topped and two crust pies.
Prepare high ratio, chiffon cakes and Genoese.
Prepare product finishes such as washes, glazes, icings, frostings and fillings.
Demonstrate proper storage techniques for all baked products.
Program Faculty: The programme will have faculties from Food industry and professionals
from academia and Hotel Industry.
Pedagogy: Demo, live practical, interactive sessions, stalls and events.
Expected Outcome: This course has been developed to provide students with knowledge and
skills necessary to produce quality-baked goods. It is designed to teach basic skills and develop an
inclination to choose bakery and confectionery as a career option and explore it further.
Beneficiary: Undergraduate / graduate and self-employed.
Duration of the course:
Contact Hours: 34 weeks /170 days (5 days in a week).
Internship: 6 months.
Examination: (Practical + Written test) = 2 weeks.
Total Duration: 40 hrs
Intake Capacity: 40 per batch.
INSTRUCTIONAL METHODS AND ASSIGNMENTS:
For the lecture portion of the course, the instructor will utilize overhead projections, handouts,
videos and demos.
For the lab portions the student will follow written recipes and instructions given by instructor
while producing assigned products and working with common commercial grade ingredients.
Before EACH class it is the students responsibility to read any material or assignments given out
as preparation for the class; to review and study the recipes or techniques that will be utilize;
write out working recipes on index cards adjusted to reflect the quantities that will be
produced. If student does not come prepare they will not be allowed to enter lab and not receive
credit for the day.
Syllabus of the course in Bakery and Confectionery
Introduction Introduced to the college and faculty
Induction of college
Standards to be maintained in the college premises
Grooming standards and uniforms
Walk around Introduced to the Kitchens
Introduced to the Equipment (Small)
Introduced to the Equipment (industrial and Large)
Cleaning and Maintenance of Equipment
Basic Ingredients Basic Ingredients used in bakery and pastry
Basic Techniques of
Preparation Dough Products
Pastry
Cakes
Cookies
Breads Bread rolls
Bun Dough
Enriched Dough
Breads from Different Countries
Bread Sticks
Pastries Short Crust
Sweet Crust
Choux
Puff Pastry
Cookies Butter Cookies
Country Style Cookies
Macaroons
Rolled Cookies
Piped Cookies
Cakes Genoese Sponge,
Swiss Rolls
Muffins with Frosting
Rich Cream Cakes
Butter Cream Cakes
Fresh Cream Cakes
Brownies
Rich Fruit Cakes
Chocolates Rocks,
Filled Chocolates
Valentine Boxes
Desserts Assorted Hot and Cold Desserts
Icings Different Types of Icing
Decoration & Packing
Costing
Walk around the market
Visit Bakery/ Hotel
Fire Fighting Skills Taken by the fire department
Food Hygiene & Safety
Communication Skills
F& B Service Basic Table Set up
Napkin Folds
Cocktails and Mocktails and their Service
Front Office Customer Service
Grooming for Hospitality Professionals
Housekeeping
Festival Menus Diwali Sweets
X’mas Sweets
Coconut Festival Sweets
Ganapati Special
Presentation Skills Plated Service
3. Name of the Programme: Short Course in Food and Beverage Service
Course Objectives: This course provides students with practical skills and knowledge for effective
Management of Food Service Operations. It presents basic service principles while emphasizing the
importance of meeting the needs and exceeding the expectations of Guest.
Learning Objectives: The course is a short-term programme .The student will be able to
demonstrate professional behaviour and competencies in customer service. Help to build confidence,
develop a range of leadership skills, and groom them with practical knowledge, to recognize the challenges
and opportunities of working effectively with people in Hospitality Industry.
Program Faculty: The programme will have faculties from Food and Beverage professionals from
academia and from Hotel Industry.
Pedagogy: Role-plays, internships, demo, interactive sessions, and events.
Expected Outcome: Students will develop an inclination to choose F and B as a career option and
explore it further.
Duration of the course:
Contact Hours: 34 weeks *160 days (5 days in a week).
Internship: 6 months.
Examination: (Practical + Written test) = 2 weeks.
Total Duration: 480 days.
Beneficiary: Undergraduate / graduate and self-employed.
Intake Capacity: 40 per batch.
Syllabus for food and beverage
Introduction to food and beverage industry Types of restaurants.
Classifications.
Types of services.
Equipments and their usage
Different types of equipment used in restaurants.
How to lay a tablecloth.
Table set up.
Napkin folds.
Menu
Types of menu.
Alacarte and T.D.H cover.
Service procedures
How to serve water.
Food service.
Order taking.
Clearance.
4. Name of the Programme: Short Course on Basic Written and
Conversational English
Course Objectives: This course is designed for speakers of native languages to acquire and develop knowledge of
the key aspects of the English language and skills at an Elementary level.
This preparatory course will further give the students the opportunity to speak on general topics,
to communicate in Business environment and to understand texts on business and current and
international affairs in the English speaking world.
Learning Objectives: The main objectives of the syllabus are:
To aid students to learn pronunciation of the English sounds, to learn to read, write ,
keeping in mind the fundamentals of English grammar and vocabulary;
To develop the students' reading skills to enable them to scan an adapted text for specific
information, to interpret an adapted text for inferences;
To build on the students' writing skills to enable them to elicit, to select, to summarize
information in essays;
To enhance the students' speaking skills to enable them to use general, social and
professional language;
Program Faculty: The programme will have faculty suitably and proficiently qualified in the field of English
literature as well as internationally certified in Spoken English from the field of academia.
Pedagogy:
Role plays, group discussions, interactive sessions, extemporisations, prepared speeches, english
grammar practical worksheets.
Expected Outcome:
Students will achieve a general capacity to a level that enables them to use English in their
professional and academic environment, initiating and sustaining conversations at a professional
level and enhancing their confidence as speakers of the English language.
Duration of the course: Contact Hours: 4hours/day (5days a week) for a period of 2 weeks
Examination: Practical + Written test
Total Duration: 40 hours
Beneficiary: Undergraduate / graduate and self-employed.
Intake Capacity: 20 per batch.
SYLLABUS FOR BASIC ENGLISH
INTRODUCTION TO THE
FOUNDATION OF ENGLISH Conversational openers
Self-introduction
Commonly used English phrases and greetings
for occasions
Newspaper reading and summary of articles
Comprehension and Paragraph writing
Basic Vocabulary building
5. Name of the Programme: Short Course on Advanced Written and
Conversational English
Course Objectives: This course is designed for speakers from an English medium education
and is crafted to acquire and develop knowledge of the key aspects of the English language and
skills at an advanced level.
This advanced course will further give the students the opportunity to speak on general topics, to
communicate in Business environment and to understand texts on business and current and
international affairs in the English speaking world.
Learning Objectives: The main objectives of the syllabus are:
To aid students in the application of linguistic skills in a business and formal work
environment
To build student's confidence in areas of public speaking and to overcome stage fright with
poise and maintaining their composure.
Detailling parts of a group discussion with approaches to be selected and implemeted on
various topics and being able to have an opinion within a restricted time frame.
To build on the student's writing skills to enable them to elicit, to select, to summarize
information on essays, write scripts and dialogues for role playing and workshops.
To use phrases and idioms for better communication and develop a flair for the language.
To think creatively in an advertising stint with writing rhymes, poetry, jingles and tag lines.
Program Faculty: The programme will have faculty suitably and proficiently qualified in the
field of English literature as well as internationally certified in Spoken English from the field of
academia.
Pedagogy: Role plays, group discussions, interactive sessions, extemporisations, prepared
speeches, idiom practical worksheets, dialogues .
Expected Outcome: Students will achieve a general capacity to a level that enables them to use
English in their professional and academic environment, initiating and sustaining conversations at
a professional level and enhancing their confidence as speakers of the English language.
Duration of the course:
Contact Hours: 4hours/day (5 days a week) for a period of 2 weeks
Examination: Practical + Written test
Total Duration: 40 hours
Beneficiary: Undergraduate / graduate and self employed.
Intake Capacity : 40 per batch (3 batches)
SYLLABUS FOR ADVANCED ENGLISH
INTRODUCTION TO AN INTERACTIVE SERIES OF EXERCISES BUILDING
ON THE FLUENCY OF ENGLISH
Buddy introduction with use of adjectives and antonyms
Idioms with an explanation and usage
Gender, collective nouns, young ones , professions
Newspaper reading with new words and meanings / synonyms
Conversational openers and small talk
Group discussion with current and sensitive topics
Extempore with one minute speeches and feedback on voice modulation, tone ,
pitch, body language, verbal and facial ticks.
Story and script writing with “Madvertising”
Advanced Vocabulary building
6. Name of the Programme: Short Course Rooms Division Management
Course Objectives: This course is designed to inculcate the learnings of basic operations relating to front office and
housekeeping. The students will be able to carry out basic functions such as taking a check – in
or a reservation at the front desk; they would also learn housekeeping’s aspects such as making a
guest room, handling linen and upkeep of hotel.
Learning Objectives: The main objectives of the syllabus are:
To aid students in grooming themselves as per hotel standards required while interacting
with a guest.
To learn the required procedures, so that the student will be able to function efficiently in
the department.
To understand importance and role of the housekeeping department in the hotel.
Program Faculty: The programme will have faculty with suitable experience in the relevant fields.
Pedagogy:
Lectures, Role-plays, group discussions, interactive sessions and practical sessions.
Expected Outcome: Students will be able to efficiently take part in front office and housekeeping operations, there by
building their careers in the same.
Duration of the course:
Contact Hours: 4hours/day (5days a week) for a period of 2 weeks
Examination: Practical + Written test
Total Duration: 198 hours
Beneficiary: Undergraduate / graduate and self-employed.
Intake Capacity: 20 per batch.
Syllabus –Front Office
THEORY (hrs) PRACTICAL(hrs) TOTAL(hrs)
60 39 99
Unit
No
Content Approximate
hrs
1 Introduction to Hotel & tourism industry
Development & growth in hotels & tourism industry in
India & around the world
4
2 Types of Rooms 4
3 Tariff Fixation
Check in & Check Out
24 hour basis
Night basis
Day Rate
4
4 Types of Meal Plans
European
Continental
Bermuda Plan
Modified American Plan
American Plan
4
5 Packages & Special Rates 3
6 Organisation of the front office department 3
7 Telecommunications 4
8 Reservation 4
9 Registration 4
10 Guest Service 4
11 Advanced Guest Cycle 4
12 Handling of complaints 3
13 Grooming standards 3
14 Handling Foreign currency 3
15 Country Capitals and Airlines 2
16 Terminologies 2
17 Abbreviations 2
18 Passport & Visa 3
Syllabus for Front Office (Practical)
Unit
No
Content Approximate Hrs
1 Grooming 2
2 Check in Procedure 3
3 Check in Procedure for VIP 3
4 Check Out Procedure 2
5 Handling Drunk Guest 3
6 Handling Bomb threat 3
7 Handling Guest C/in in dirty room 3
8 Express Check out 2
9 Two guest c/in in same Room 3
10 Theft in room 2
11 Scanty Baggage C/in Procedure 2
12 Misbehaviour with staff 3
13 SOP for FOREX 3
14 Handling Reservation on Telephone 3
15 Guest Room Change 3
16 Handling group C/in & c/out 2
17 Group Discussion 3
SYLLABUS FOR HOUSEKEEPING (THEORY)
THEORY (hrs) PRACTICAL(hrs) TOTAL(hrs)
60 39 99
UNIT
NO.
CONTENT APPROXIMATE
HRS
1 Introduction to hotel industry:
History and development
4
2 Classification of hotels:
budget, airport, resort and motel
brief explanation of classification as per location, target market, size of
property, level of service, length of stay, theme
3 Various departments in hotel:
Introduction
importance
4
4
Various areas in hotel:
back of the house areas and front of the house areas
5 Maintenance of various areas in hotel:
public areas, front of the house, back of the house areas
6 Organization chart:
small hotel
medium hotels
large Hotels:
Duties and responsibilities
4
7 Types of rooms:
Single room ,Twin room, Hollywood, double, triple, quad, queen, king,
studio, sico, mini suite, connecting room,
6
adjoining,adjacent,cabana,duplex,efficiency,hospitality,lanai,parlour,sa
mple,family,penthouse,executive
Layout of guest room
8 Importance of inter and intra department coordination:
Front office
House keeping
engineering and maintenance
Food and beverage service
Food production
Security
Stores
4
10 Control desk:
Importance and coordination with other department
2
11 Fire safety:
Classification of fire
Prevention of fire
Firefighting equipment
4
12 Safety and security:
first aid
dealing with emergencies
3
13 Types of keys:
Category and control
3
14 Layout of housekeeping department :
Introduction , Executive housekeeping’s cabin, Secretary’s cabin, Desk
control room, Lost and found section, Housekeeping stores, Heavy
equipment stores, Horticulture equipment store, Florist’s room, Linen
and uniform room, Linen store, Sewing room, Floor pantry
5
15 Layout of floor pantry:
Introduction & layout
3
16 Linen Room and uniform room:
Definition of linen,
Layout of linen room , linen used in hotels, bed linen and its sizes, bath
linen and its sizes, F&B linen
Activities in the linen and uniform room,
5
17 Exchange room:
Linen exchange procedure
Linen control—routine checkup, quantity control of daily flow, stock
taking
4
18 Maid’s trolley/janitor’s trolley: 2
Introduction and use
19 Room status:
Introduction , need and various terms used to explain the room status
2
20 Spring cleaning:
Definition , tasks include
3
21 Terminology & glossary 2
Total approximate hrs 62
SYLLABUS FOR HOUSEKEEPING (PRACTICAL)
Unit
no.
Content APPROXIMATE
HRS
1 Grooming : Importance and implementation 3
2 Creating check list: format and checking assigned area 3
3 Telephone etiquettes and manners 3
4 Introduction to cleaning agents and equipments 3
5 Introduction to cleaning procedures : dusting, damp dusting, polishing,
buffing, scrubbing, sweeping, mopping, suction cleaning
3
6 Identification of various areas. Cleaning and polishing of different surfaces.
: metal, glass plastic, ceramics, wood, stone, leather, rubber
3
7 Introduction to bathroom cleaning: list of supplies and amenities ,categories
of guest supplies, placement of guest supplies
3
8 How to enter the room 3
9 Bed making and turn down service 3
10 Flower arrangements: introduction to various shapes, tools and accessories
used
3
11 Situation handling: Guest theft, scanty baggage, employee theft, sickness
and death, lost and found articles.
3
12 Formats: Key control sheet, Housekeeping log book, Attendant’s check list,
Floor supervisor’s report
3
13 Terminology and glossary 3
Total approximate hrs 39
Calculation of days and hrs for the short-term course
Sr. Subject Total hrs
available
1 Housekeeping 108
2 Front office 108
Course will commence from Aug. until Nov.
Timings: 9am to 2 pm
Students will be in the college for 4 month (Aug to Nov.)
Hrs we are getting is 9:00am to 10:00am
10:00am to 11:00am
11:00am to 12:00pm
12:00pm to 12:45 pm
12:45 pm to 1.15pm Break
1:15pm to 2:00pm
Total hrs available: four and half hrs per day
Embroidery Stitches
DMC’s General Stitching Tips:
Prevent the thread from twisting while you stitch by turning your needle a slight quarter
to half turn with each stitch.
If your thread gets twisted while stitching, drop the threaded needle and let it hang freely
until it “unwinds.”
Avoid running the thread across the back of the fabric to go to a new stitching area.
Instead, start and stop in each section to assure that running threads don’t show through
on the front side of the fabric.
Keep your hands clean and avoid handling food and drinks when you stitch.
Mark dots for uniform stitch size; to achieve uniform stitch size, use a ruler or tape
measure to mark tiny evenly spaced dots along the stitching line. You will learn to gauge
stitch distances with experience.
Stab “up and down.” When working with your fabric in a hoop it is preferable to stab the
needle vertically up and down through the fabric when making each stitch.
Keep your tension even. To create smooth uniform stitches, pull each stitch with the same
amount of tension.
If the stitch is too loose the stitch will appear limp and if the stitch is pulled too tightly
the fabric will pucker and cause the design to become distorted.
Learn how to use both hands when stitching. Learning how to manipulate the needle
takes practice and learning how to hold a hoop while stitching takes time. Sometimes
both hands are necessary to complete a stitch and the hand holding the hoop must be used
to assist in keeping a loop in place while the other hand stitches.
A floor or table stand allows you to keep both hands free for stitching. If you find it
difficult to use both hands while trying to hold a hoop, try using a stand.
Embroidery Stitch Guide
The stitches are grouped into four types, each offering different effects and uses for embroidery:
Outline – Used for outlining the elements of your design
Border – Used to secure edges and to add textural dimension to your design
Detached – Used to create decorative details or in mass to fill in open areas of the design
Filling – Used to create shading or to solidly fill in a design area
Running Stitch
Uses: outlining, straight and curved lines.
Work from right to left.
Bring thread up at 1 then down at 2, up at 3 and down at 4 and continue.
The spaces between the stitches can be the same length as the stitches or shorter for a
different look.
Tips:
Keep an even tension and avoid pulling thread or the stitches will pucker.
See Laced Running Stitch for a variation of this stitch.
Back Stitch
Uses: outlining, straight and curved lines.
Work from right to left.
Bring needle up at 1 and back down at 2.
Move left and bring needle up at 3, then back down at 1. Continue stitching.
Tips:
Make shorter stitches for curved lines and shapes.
Make shorter stitches for curved lines and shapes.
Split Stitch
Uses: Outlining, straight and curved lines, filling a shape by working rows closely together.
Work from left to right.
Bring needle up at 1 and down at 2.
Bring needle back up at 3, splitting the center of the previous stitch.
Take needle down at 4 and then back up at 2.
Continue stitching.
Tips:
Make shorter stitches for curvy lines.
Use to outline a shape before stitching Satin Stitch to create a raised effect.
Stem Stitch
Uses: Outlining, straight and curved lines, stems for plants, filling if rows are stitched closely
together. Creates a rope like appearance.
Work from left to right.
Bring needle up at 1 and down at 2.
Bring needle back up halfway between 1 and 2 at 3, just slightly above the first stitch.
Be sure to keep thread below the needle.
Continue stitching
Tip:
Make smaller stitches for curved lines to maintain a rounded smooth look.
Chain Stitch
Uses: Outlining, straight and curved lines, filling if rows are stitched closely together.
Work from top to bottom.
Bring needle up at 1 and then reinsert needle in same hole, forming a loop.
Bring needle up at 2 and pull thread to tighten loop until desired shape is achieved.
Repeat multiple stitches to create a chain.
To end the row make a small stitch over the last loop to hold it in place to secure thread
on backside.
Tip:
It is important to keep your thread tension even to create a consistent looking chain.
Couching
Uses: Outlining shapes, straight and curvy lines, spirals, bold dimensional accents, decorative
borders.
This stitch involves two threads: a thicker foundation thread, (also called the laid thread) and a
thinner thread (called the couching thread).
Bring foundation thread onto the front and place along the design line.
Bring the couching thread up under the foundation thread and make a tiny stitch over the
thread, going back into or very close to the entry hole.
Continue making evenly spaced stitches over the foundation thread to anchor the
foundation thread in place.
To finish couching, bring the foundation thread onto the backside and secure it.
Secure couching thread on backside.
Tip:
Use a matching colored thread for the couching stitches to blend in or a contrasting color
for a bolder look.
Use DMC cotton Floss (1 ply) to couch down solid color foundation threads and use
DMC Metallic Embroidery Spool Thread (1 ply) to couch down metallic foundation
threads.
Click here to lean more about couching threads and embellishing ideas.
Blanket Stitch
Uses: Straight and gently curved lines, borders and finishing edges.
Work from left to right.
Bring needle up at 1, down at 2 and up at 3, keeping the thread looped under the needle.
Pull thread through and shape stitch as desired.
Repeat multiple stitches until complete.
Tips:
For an even line of stitching keep the height of the stitches even throughout.
To vary the look of the stitch, change the height of each stitch making one long and one
short.
Whip Stitch
Uses: is used for seaming fabrics, either right or wrong sides together. The stitches should be
about 1/16" apart, and only as deep as necessary to create a firm seam.
Bring needle up at 1 and down at 2 making sure to pierce both pieces of fabric to bind
together.
Bring needle back up at 3 and down 4, continue stitching the seam.
Tip:
Leave a tail of thread when you start, and work several stitches over it to secure and hide
the thread.
Ladder Stitch
Uses: Applique, bind two seams together.
Bring needle up at 1 and through the fabric a short distance to 2, keeping the thread
hidden under the fabric (dashed lines).
Bring needle over to 3 and repeat.
Only the vertical stitches should show on the front of the fabric. Stitches indicated by
dashed lines will be hidden in the base fabric, or in the folds of the appliqué.
Continue stitching.
Laced Running Stitch
Uses: Borders, decorative outlining.
Stitch a line of Running Stitches.
Bring the lacing thread up at 1 and lace it under the next running stitch.
Continue lacing the thread up and down through the running stitches keeping the loops
even.
To finish the lacing, bring the lacing thread onto the backside under the center of the last
stitch.
Tip:
Use a blunt tip Tapestry needle for the lacing thread. This will help prevent you from
piercing the fabric or the Running Stitch threads.
Coral Stitch
Uses: Decorative borders, foliage, plant stems
Working from right to left, hold the working thread to the left of the starting point (or the
last stitch). Insert the needle into the fabric above the working thread and bring the tip of
the needle out just under the thread. Wrap the thread around the needle from left to right
and pull the needle through the resulting loop.
Cross Stitch
Uses: Borders and filling if worked in adjacent rows.
To stitch a line:
Stitching from left to right, bring needle up at 1, down at 2, then up at 3 and down at 4.
Continue stitching across to end of line.
Start back stitching from right to left, make crosses by bringing the needle up at 5 and
down at 6. Continue until all crosses have been stitched.
Tip:
Be sure to keep the top stitch on the cross the same direction throughout a project.
Upright Cross Stitch
Uses: Borders, fillings, decorative.
Work left to right.
Create a horizontal stitch by bringing needle up at 1 and down at 2.
Create a vertical stitch by bringing your needle up at 3 and down at 4.
To create the next upright cross stitch bring your needle up at 5 and down at 6.
Bring your needle back up at 7 and down at 8.
Continue stitching.
Herringbone Stitch
Uses: Border, edging, can be stitched over a ribbon or braid to hold it down.
Work from left to right.
Bring needle up at 1, and down at 2.
Bring needle up at 3 and down at 4 to create an elongated cross stitch.
Bring needle up at 5 and continue.
Tip:
Mark two parallel lines with Water Soluble Pens to keep stitch height uniform.
Chevron Stitch
Uses: Border, edging, can be stitched over a ribbon or braid to hold it down.
Work from left to right.
Bring needle up at 1, down at 2.
Bring the tip of the needle back through the fabric halfway between 1 and 2 at point 3.
Bring the needle up to 4 and make a backstitch by bringing your needle up from 5 down
at 6.
Bring the tip of your needle back through the fabric halfway between 5 and 6 at point 7.
Bring your needle down at 8 and repeat the stitching sequence.
Tip:
Mark two parallel lines with Water Soluble Pens to keep stitch height uniform.
Cloud Filling Stitch
Uses: Filling in spaces
Lay a groundwork of small, evenly spaced vertical stitches, alternating the placement of
the stitches as shown in the diagram.
Weave your thicker secondary thread through the network of stitches in rows.
When starting from the right, thread the needle under the first vertical stitch, then bring
tour needle through the vertical stitch to the lower right. Next, thread your needle under
the next vertical stitch to the upper right. Continue stitching in a zig-zag motion to the
end of the row.
Work the next row in the opposite direction.
Tip:
Use an embroidery hoop to keep your tension even throughout, and don’t pull too tightly
when weaving your secondary thread through your vertical stitches.
Feather Stitch
Uses: Decorative border edges, seam embellishment, foliage and stems.
Work vertically, from top to bottom.
Bring needle up at 1 and back down to right at 2, leaving a loop on the front.
Bring the needle back up at 3 and pull thread to shape loop as desired.
Insert the needle to the right of 4 at 5, leaving a loop of thread on the front.
Bring needle up at 6 and pull thread to shape loop.
Take next stitch to the left and continue stitching.
To finish, take a small stitch over the last loop.
Tip:
Mark 4 parallel guidelines to create even width stitches (be sure to use a removable
marker as the stitches wont fully cover the guidelines)
Lazy Daisy Stitch (Detached Chain Stitch)
Uses: Stitch in a circle to create flowers, single stitches can be leaves.
Similar to the chain stitch, but the loops are “detached” instead of connecting.
Come up at 1 and back down in the same hole or right next to point 1, forming a loop on
the front side.
Bring needle up at 2 and pull thread to shape loop into desired shape. Pulling tighter
creates a straighter looking stitch, while a looser thread creates a more rounded loop.
Tip:
Finish center of flower with a cluster of French Knots.
Fly Stitch
Uses: Stitch in rows for edging or singly for accents, plants and foliage, decorative lines,
interesting filling.
Bring needle up at 1 and down at 2, leaving a loop.
Come up at 3 and with the needle over the loop, pull the thread to shape a V.
Go down at 4 to anchor the V shape.
Tip:
Lengthen the anchor stitch to form a Y.
Seed Stitch
Uses: Filling spaces, flower centers, background textures like leaves, snow and sand.
Two small straight stitches side by side and randomly placed to fill an area.
Come up at 1 and down at 2.
Come up at 3 and down at 4.
Continue grouping stitches together randomly and at different angles to look like they are
scattered like seeds.
Tip:
Stitch in even rows for a decorative border stitch.
French Knot
Uses: Decorative dots, filling flower centers, leaves, plants, eyes.
Bring needle up at 1.
Hold thread taut with other hand and wrap the thread twice around end of the needle.
Gently pull the thread so that the wrapped threads tighten and while holding it taut, insert
the needle next to 1. Pull thread through onto the backside until the knot is formed and
lies securely on the surface.
Tip:
To make a larger knot, wrap the thread around the needle a couple of extra times or use a
thicker thread.
Bullion Knot
Uses: Decorative dots, leaves, plants
The Bullion Knot is very similar to the French Knot, but you loop the thread around the needle
more times, producing a worm of a knot that is inserted a slight distance from the needle’s
original entry point.
Make a back stitch, the length of the bullion knot required.
Bring the needle out at 1, but do not bring it out all the way.
Twist the thread around the needle point, as many times as is necessary to equal the
length of the back stitch.
Holding the left thumb on the coiled thread, turn the needle back to 1 and insert it in the
same place. Pull the thread through until the bullion knot lies flat.
Colonial Knot
Uses: Use alone as decorative accents, or stitch close together to form lines and or fill in shapes.
Bring need up through fabric and wrap the thread up, over and behind the needle forming
a figure 8 around the needle.
Insert the tip of the needle back through the fabric, close to where it first came up, but not
in the same hole. Pull the thread carefully until a knot is formed, then push the needle to
the back and pull the thread through.
Tip: Use instead of a French knot if you want a slightly larger and higher knot.
Star Stitch
Uses: Decorative accents, stars, flowers, in a row for a border, disperse randomly for loose filling
or stitch close together for denser filling.
Starting at the top, bring the needle up at 1 and down to the center at 2.
Bring the needle up at 3 and down to center at 2.
Continue stitching in a clockwise direction until you have 8 evenly placed stitches to
create a star.
Tip:
To create an eyelet effect, tighten the tension on each stitch to create an opening in the
center. This technique works well on evenweave fabrics.
Satin Stitch
Uses: Solid filling for shapes, great for monograms
Bring needle up at 1, down at 2, then back up right next to 1 and down right next to 2.
Place stitches closely together to fill in area.
Be sure the thread lays flat and without any twisting to produce a smooth look.
Tip:
To raise the stitching, Split Stitch just inside the outline of the shape before starting.
Padded Satin Stitch
Uses: Solid filling for shapes.
Stitch a cluster of seed stitches.
Stitch the satin stitch over to create a beautiful raised look.
Long and Short Stitch
Uses: Filling of larger shapes especially when color shading is desired.
First work a row of alternating long and short Satin Stitches. Keep the upper edge of the
design line even.
Next work a second row of long even length stitches into the short stitches of the first
row, passing the needle through the tip of the stitch above.
Continue stitching rows until the shape is nearly filled and the last row of long stitches
are worked along the bottom of the design line.
Stitch the last row with short stitches to fill in the open area along the bottom.
Tip: To achieve shading, change the thread color as needed by row.
Beading
DMC Beading Needles are thin enough to accommodate most bead holes for easy threading right
onto your needle. To stitch on a bead use one ply matching colored floss. Knot one end of the
thread and thread your beading needle. Bring needle up through the fabric to the right side and
thread a bead onto the needle, slide it down to the fabric for correct positioning and then continue
with your stitch. Continue sewing beads using this running stitch. On straight lines, depending on
the size of the bead, several beads can be threaded on the needle and sewn on in a single stitch.
Every three or four beads, take a backstitch to secure. Always use good quality glass beads for
your embroidery project as plastic beads can melt during ironing.
7. Name of the Programme: Fruit and vegetable carving course
To,
Management,
DON BOSCO COLLEGE HOTEL MANAGEMENT,
KURLA (WEST).
Sub – Regarding fruit and vegetable carving workshop in college campus.
Respected Sir,
I Feroz Khan would like to start fruit and vegetable carving
workshop in DON BOSCO COLLEGE HOTEL MANAGEMENT.
During the program we would be providing the following -
Carving set (7 chisels) and Thai Carving knifes set (2 knifes),
Fruits and vegetables,
Certificate.
Things we need from college is kitchen or suitable place.
. Initially we need hall or a class for introduction and
to demonstrate carving to the student. We will be charging Rs 5500 per
Student for 7 sessions, each session will be of 2 hours.
500 per head, carving fees will be submitted to the college management.
For personalized attention, would be able to accommodate
only 30 students per batch, where these students would be participating
in groups of 5 to 6. The essence of this workshop is not only to add up
to their acquired skills, but also increase their confidence level
assisting them in their campus interviews.
Kindly provide me with suitable dates, for me to proceed further.
Thanking you,
Yours sincerely,
FEROZ KHAN
www.khanfruitcarving.com.
09870301466 / 09773691771.
8. Name of the Programme: Graded examinations in Spoken English –
Trinity college London
9. Name of the Programme: Certificate course in Entrepreneurship skills
Course Objectives: This workshop aims to train the students in the art of starting, managing and
running their own business. It exposes them to the various business environments, the benefits and
challenges associated with the same.
Learning Objectives: This is a one week workshops. At the end, the students will be able to start
their own enterprise and run it as a long term prospect. They would have a complete knowledge of deciding
goals, hiring staff and managing finances.
Program Faculty: The programme is conducted by Mr. B.R. Venkatesh and Ms. Tejaswini
Pedagogy: Situation Handling, Pitching of business ideas, Buyer – Seller Simulations, Lecturing,
Business plans,
Expected Outcome: Students will be able to start and operate their own business
Duration of the course:
Contact Hours: 1 week (6 days in a week).
Examination: PPT presentation
Total Duration: 6 days.
Benificiary: Undergraduate / graduate and self employed.
Syllabus
1. Power of Networking
2. Qualities of Trainers
3. Enterprise, Entrepreneur and Entrepreneurship
4. Qualities of Entrepreneurs
5. Demystifying Business (IDEAS)
6. Business Communication (Negotiation Activity)
7. Types of Business
8. Importance of Controls in Business specially Cash Book
9. How to Prepare and Develop Business Plan
10. Idea Generation – General Observation
11. Idea Generation – BOSS – Business Opportunity Search and Scan
12. Market Research – How to Do and Achieve Result
13. Costs in Business
14. Advertising & Promotion
15. Profit & Loss Statement and Break - Even Analysis
16. How to Take Care of Customers (CRM)
17. 5 P of Marketing
18. Cash Flow Statement and its importance.
19. Strategies in Implementation for success.
20. Virtual Market
21. Women in Business
22. Financials in Business
23. Value Chain, Backward and Forward Integration.
24. Business Plan Presentation and Competition
10.Name of the Programme: HACCP (Hazard Analysis Critical Control
Point)
TRAINING PROPOSAL
To,
The Head of Department
Sub: Proposal for Two Day Training on International Auditing system and
process - FSMS.
TRAINING PORTFOLIO
OneCert International Pvt. Ltd. is internationally accredited inspection and
Certification Body operating globally on organic and food safety inspection and
certification. OneCert International is approved Training Partner under
FoSTaC from FSSAI and conducts various FSMS training programs. We have
potential sector specific Certified Trainers having good academic and industrial
experienced background persons.
.TRAINING SCHEDULE
SESSIONS TOPIC
SESSION 1 AUDITING SYSTEM AND PROCESS
SESSION 2 FOOD SAFETY, ISO, HACCP, FSSAI AND LINK WITH INDUSTRIAL
FLOW
TRAINING
DETAILS
. Department of Audits and Training
International Auditing System & Process – FSMS
Training Course -Two day training program on International Auditing System and Process (IASP)-FSMS.
Importance of the Course
IASP in FSMS is a highly lucrative field of today’s industry which is opening wide job opportunities for the working professionals and students. Internal Auditing System Provides wide range of opportunities with bright career.
The growing economy of India and budding Hospitality Industries have huge requirements for both Internal FS Auditors and External Auditors as even FSSAI has made FSMS audits as mandatory criteria for all industries.
The certification would add a great value to the CV. The training would be conducted by highly qualified and certified trainers and FSSAI Fostac trainers specific to the course.
Course Details
After successful completion of this course the candidates will be able to:
DAY 1:
a. Understand various International standards and systems for auditing b. What are certification and accreditation bodies? c. What is International Auditing systems and processes involved.
d. Various departments involved in the auditing system and their roles. e. What is auditing and its purpose and type of audits.
f. Form of Audits.
g. Can I be an Auditor after studying Hospitality /Nutrition and How?
h. Techniques of Auditing.
DAY 2:
a. FSMS – Understanding what and why of FSMS and the requirement at Industry level.
b. How food science subjects are related to industry and the audit requirements.
c. Details on principles of HACCP, ISO standard, FSSAI food safety regulations and schedules.
d. Understand auditor's responsibility and attributes to be a successful auditor.
e. Company’s legal and statutory responsibility towards international standards for quality and management systems.
f. Candidates will get trained for internal auditing system and the requirements of being an internal auditor for related industries.
Target Audience
This course can be taken by students of food science and nutrition, IHM, B.Sc Hospitality and tourism, M.Sc Hospitality & tourism.
Course Fee – INR 1499/- per candidate AI in India. Only registered candidates will be allowed for the training program. Candidates at the end of the training course would be provided with certificates.
THE TRAINING IS CONDUCTED AT THE COLLEGE CAMPUS SO THAT THE STUDENTS NEED NOT TRAVEL TO OTHER CITIES.
www.onecertasia.com
11.Name of the Programme: FSSAI (Food Safety Standards Authority of
India)
FSSAI – NATIONAL FOOD SAFETY REGULATIONS -
HOSPITALITY AND CATERING SECTOR
TRAINING PROPOSAL
To,
The Head of Department
Sub: Proposal for One Day Training on FSSAI – Food Safety Regulations.
TRAINING PORTFOLIO
OneCert International Pvt. Ltd. is internationally accredited inspection and
Certification Body operating globally on organic and food safety inspection and
certification. OneCert International is approved Training Partner under
FoSTaC from FSSAI and conducts various FSMS training programs. We have
potential sector specific Certified Trainers having good academic and industrial
experienced background persons.
Training Course - One day training program on FSSAI - Awareness
and its Importance.
Course Details – 1. What is FSSAI and how it functions.
2. How is FSSAI related to Food Industry and its importance.
3. What is FOSTAC training and its details.
4. FSSAI Schedules 4– The legal regulations, requirement and policies
for all the Hospitality and catering industry.
5. What is FSSAI Hygiene audits and its requirements for giving scores
to all hotels and restaurants for customer safety.
6. Documenting your hotel food safety manual and records for hygiene
audits.
Target Audience – This course can be taken by all hospitality industry
professionals and hospitality management students.
Course Fee – 1100/- per candidate AI. Only registered candidates
can take this training program.
www.onecertasia.com
Don Bosco College
Department of B.M.S
Certificate Courses
1. Certificate Course on Marketing Design
2. Certificate on Soft Skills Development
3. Certificate Course on Advanced excel
CROADZ{design&development}
Marketing Design � Branding � Advertising � Promotional Design
CROADZ{design&development}
Fundamentals of Marketing Design � Level 1 � Level 2
Specialization Courses � Graphic Design � Digital Photography � Advanced Design Software
CourSeS
CROADZ{design&development}
CourseFundamentals of Marketing Design - 1
CodeCDES-05
objectivesTo impart the fundamental technical and aesthetic skills required to design marketing, advertising, and promotional materials in a business environment.
outcomesYou’ll develop essential skills in branding, advertising, and promotional design that can enhance your small business or build your corporate client base.
PrerequisitesNone
Batch Strength25 Participants
Duration60 Hours
LeveL 1
CROADZ{design&development}
CROADZ{design&development}
Course Contents
Photoshop Basics - 20 Hours
� Photoshop Is A Verb � Layers, Cloning, And Other Ways To Rule The World � Layer Magic With Masks And Blending � Typography In Photoshop � A Brush With Brushes � Filters And Retouching
Colour Theory - 10 Hours
� Thinking About Color � Color Interactivity � Color In Design
Illustrator Basics - 20 Hours
� Getting To Know Illustrator � Advanced Selection, Organizing, And Painting � Transformations And Distortions � Of Path And Pen Tools � Working With Type � Modifying And Combining Objects
Fundamentals of Typography - 10 Hours
� The Language Of The Letterform � Type Classification � Quirky And Loving It
Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop, Illustrator, InDesign CS6 or CC � Basic drawing materials (pencil, paper) � Ability to scan or photograph sketches � Internet connection
Course Schedule Alternatives
� 12 sessions of 5 hours each � 30 sessions of 2 hours each
Certification Criteria
� Certificate provided on successful completion � 70 mark online test will be conducted � Grades provided based on performance (A,B,C,D) � Weightage shared as 30:70 for classroom performance and test
Notes
CROADZ{design&development}
CourseFundamentals of Marketing Design - 2
CodeCDES-06
objectivesTo impart the fundamental technical and aesthetic skills required to design marketing, advertising, and promotional materials in a business environment.
outcomesYou’ll develop essential skills in branding, advertising, and promotional design that can enhance your small business or build your corporate client base.
PrerequisitesFundamentals of Marketing Design - 1
Batch Strength25 Participants
Duration60 Hours
LeveL 2
CROADZ{design&development}
CROADZ{design&development}
Course Contents
Intro To Marketing - 10 Hours
� Fundamentals Of Marketing � Principles Of Marketing � Strategies To Market And Sell
Fundamentals of Logo Design - 10 Hours
� The Research Stage � The Design Stage � The Finalization Stage
Branding & Identity - 20 Hours
� Intro To Corporate Identity � Design And Corporate Strategy � Designing A Corporate Brand � Design Process And Methodology � From Solution To Evaluation � Product And Corporate Design
Marketing Design - 20 Hours
� Thinking Like A Creative Director � Branding Extension � Marketing-Driven Research And Collateral � Image Building � Non-Traditional Marketing And Non-Profit Marketing � Writing And Presentation
Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop, Illustrator, InDesign CS6 or CC � Internet connection
Course Schedule Alternatives
� 12 sessions of 5 hours each � 30 sessions of 2 hours each
Certification Criteria
� Certificate provided on successful completion � 70 mark online test will be conducted � Grades provided based on performance (A,B,C,D) � Weightage shared as 30:70 for classroom performance and test
Notes
CROADZ{design&development}
CourseGraphic Design
CodeCDES-09
objectivesTo prepare your professional career as a Graphic Designer by imparting fundamental knowledge in the field of Graphic Design.
outcomesYou will learn the design software programs that every pro needs to know: Adobe PhotoShop, Illustrator, InDesign along with Acrobat CS6.
PrerequisitesFundamentals of Marketing Design - 1 & 2
Batch Strength25 Participants
Duration60 Hours
LeveL 3
CROADZ{design&development}
CROADZ{design&development}
Course Contents
Illustrator Basics - 20 Hours
� Getting To Know Illustrator � Advanced Selection, Organizing, And Painting � Transformations And Distortions � Of Path And Pen Tools � Working With Type � Modifying And Combining Objects
InDesign Basics - 20 Hours
� Kickstarting Document Design � Polishing The Document Design � Managing Page Elements � Managing Multi-Page And Liquid Layouts � Book Layout And Design � Adding Interactivity To Your Publications
Graphic Design - 20 Hours
� The Process Of Design � Text And Typography � The Shape Of Design � Paper And Publishing � Products And Packaging � Business And Production
Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop, Illustrator, InDesign CS6 or CC � Internet connection
Course Schedule Alternatives
� 12 sessions of 5 hours each � 30 sessions of 2 hours each
Certification Criteria
� Certificate provided on successful completion � 70 mark online test will be conducted � Grades provided based on performance (A,B,C,D) � Weightage shared as 30:70 for classroom performance and test
Notes
CROADZ{design&development}
CourseDigital Photography
CodeCDES-12
objectivesTo prepare your professional career not only as a Marketing Designer but also understand the basics of how to click and edit high resolution pictures.
outcomesYou will learn the design software programs that every pro needs to know: Adobe Photoshop Lightroom 4 or 5.
PrerequisitesFundamentals of Marketing Design - 1 & 2
Batch Strength25 Participants
Duration60 Hours
LeveL 3
CROADZ{design&development}
CROADZ{design&development}
Course Contents
Digital Photography - 20 Hours
� Beyond The Basics � Photographing People � Product Photography � Interiors And Exteriors � Action And Sports Photography � The Photo Shoot From Start To Finish
Color Correction - 20 Hours
� Color Fundamentals � Measuring And Calibrating Color � Color Image Evaluation � Correcting Color Accurately � Color Correction Workflow � Finishing Up Your Color Images
Digital Photography With Lightroom - 20 Hours
� Introduction To Lightroom � Digital Asset Management � Develop Module Basics � Develop Module Advanced � The Slideshow And Web Modules � The Print Module
Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop Lightroom 4 or 5 � Digital camera with zoom, and manual settings � Internet connection
Course Schedule Alternatives
� 12 sessions of 5 hours each � 30 sessions of 2 hours each
Certification Criteria
� Certificate provided on successful completion � 70 mark online test will be conducted � Grades provided based on performance (A,B,C,D) � Weightage shared as 30:70 for classroom performance and test
Notes
CROADZ{design&development}
CourseAdvanced Design Software
CodeCDES-13
objectivesTo prepare your professional career not only as a Marketing Designer but also understand some advanced functionalities in the field of design.
outcomesYou will learn the design software programs that every pro needs to know: Adobe Photoshop, Illustrator, InDesign CS6.
PrerequisitesFundamentals of Marketing Design - 1 & 2
Batch Strength25 Participants
Duration60 Hours
LeveL 3
CROADZ{design&development}
CROADZ{design&development}
Course Contents
Photoshop Advanced - 20 Hours
� Drawing With Vector Tools � Working With Smart Objects � Creating Professional Text � Combining Images � Advanced Photo Editing Techniques � Color And Painting In Photoshop
Illustrator Advanced - 20 Hours
� Advanced Color � Transparency � Shape Transformations � Clipping Masks And Styles � Brushes, Patterns, Symbols, And Graphing � Tracing And Web Optimization
Indesign Advanced - 20 Hours
� Indesign Workflow � Typography, Color, And Collaboration � Layers And Paths � Indesign Details � Interactive Design � Advanced Functionality
Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop, Illustrator, InDesign CS6 or CC � Internet connection
Course Schedule Alternatives
� 12 sessions of 5 hours each � 30 sessions of 2 hours each
Certification Criteria
� Certificate provided on successful completion � 70 mark online test will be conducted � Grades provided based on performance (A,B,C,D) � Weightage shared as 30:70 for classroom performance and test
Notes
Corp off : L-107, 1st Floor, Lajpat Nagar , Part-II, New Delhi 110024:Copyright @ATS Infotech
Pvt Ltd 2018.
For students specializing in BMS/ BCom/
Math’s/ Economics / Finance/Insurance
domains.
Introduction to Business Analysis
Working on excel for Business Analysis
Getting Started With with the basics 1) Introduction to Excel
2) Ribbons, Excel Shortcuts, Formatting,
Paste Special
3) Paste Special, Name range
Excel for Business Analysis
understanding If Function 1) Syntax of IF
2) Nesting the IF Statement in Excel
3) Use the AND Operator to Reduce
Quantity of Nested IFs
4) Use the OR Operator to Reduce
Quantity of Nested IFs
5) The NOT Operator Within AND OR
Statements
6) SUMIF for Selective Adding Up
7) COUNTIF for Selective Counting
8) AVERAGEIF for the Mean of Cells
That Meet Our Criteria
9) Multiple Criteria within the Same
SUM AVERAGE and COUNT Functions
Excel for Business Analysis
Performing Lookup in Excel 1) VLOOKUP Explained
2) Applied Examples for VLOOKUP
3) HLOOKUP Explained
4) HLOOKUP in Action
5) Looking For a Near Match in a
Lookup
6) Checking For Missing Data in a
Lookup
7) Extending the Size of a Lookup Table
8) Nested LOOKUPs in Excel
Excel Data Function 1) The MATCH Function Explained
2) The INDEX Function Syntax
3) How to Stop Nonexistent Row or
Column Lookups in INDEX
The CHOOSE Lookup Function
Business Analysis with Scenario
Manager Setting up a Scenario and Entering
Values
Display the Scenario Values
Editing the Values of A Scenario 4) Deleting a Scenario Merge Scenarios from Different
Sheets
Getting a Summary of All Scenarios
Business Analysis with Goal Seek 1)What Is Goal Seek
2)Display the Goal Seek Values
3)Applying Goal Seek To Get The Result
Corp off : L-107, 1st Floor, Lajpat Nagar , Part-II, New Delhi 110024:Copyright @ATS Infotech
Pvt Ltd 2018.
Validation and Sheet Protection Date Validation
List Validation
Setting Custom error message and input message in validation Sheet Protection
Protecting sheet keeping some area unprotected Hiding Formula’s in Excel
Business Analysis with Pivot Table in Excel What Is a Pivot Table?
Steps to Create a Pivot Table in Excel
Rearranging Fields in a Pivot Table
Changing the Math of the Data
Summary
Number Format Control of the
Summary Area
Creating a Second (Or More) Pivot
Table On the Same Data
Moving a Pivot Table
Removing a Pivot Table
Making Use of the Report Filter
Option
Sorting a Pivot Tables Column
Displaying Values as a Percentage 12) Refreshing a Pivot Table Manually or Semi-Automatically Drilling Down Behind the Pivot
Table Summaries
Applying Pivot Table Styles
Creating Your Own Custom Pivot
Table Style
Copying a Pivot Table Style between
Workbooks
Using More Than One Field in Row and Column Headings Disabling and Enabling Grand and
Sub Totals
Filtering Columns and Rows within a Pivot Table
Using Charts for business analysis case
scenarios 1)Intro To Chart
2)Creating Chart based on Data Series
3) Applying Styles to Chart
4)Analyzing Data Through Chart
Business Analysis Data Table In
Excel 1)What is Data Table
2)One Variable Data Table
3)Two Variable Data Table
4)Applying PMT in Data Table
Formatting In Excel 1)Applying simple Formatting
2)Applying Complex Formatting
3)Applying formatting With Manage
Rules to Sensitize Data
Using “R” For business Analysis
Downloading and Installing R in your machine
Getting familiar with R environment
Loading important packages in R
Start writing your first code in R
Import Data in R and perform exploration and
transformation activities
Do plots in R to understand data distribution
Write your own macro functions
Run correlation and regression in R and analyse
model results.
Pinto Rian Meir
Office Excel® 2016
February 27, 2019daJx-DwBu
Office Excel® 2016
Miranda Melanie
Office Excel® 2016
February 27, 2019wb2XL-Hahh
Office Excel® 2016
BMS Soft Skills Course Session Plan
Session 1 – Introductory Session/Warming Up Session
Contents:
Asking the class to introduce themselves making sure they give the following details and
introducing myself,
Name
Educational Background
Hobbies/Interests
Conduct activities to break ice between the class and me so as to make the students
comfortable interacting with me.
Learning Activity:
Individual
Knowing your SWOT – Following four quadrants will be drawn on the board and the
students will be given 10-15 mins to fill each of the quadrants reflecting on themselves
and their life.
What are your Strengths?
What is your Weakness?
Whom do you consider your major competition?
Which is the area that they can do exceedingly well?
NOTE – Before commencing the activity, I shall tell them my SWOT so that they understand
how to fill it up correctly.
Outcome:
The students will get comfortable with me.
I will understand how much improvement each of the students need based on how well
they introduce them self.
Through the SWOT activity, the students will be able to do a self-discovery/analysis,
which will help them understand the areas they need to improve on & the areas that they
should showcase/stress on more.
Session 2 – Addressing vernacular problem
Contents:
Through a small fun story, explain how incorrect it is to literally translate Hindi/Marathi
sentences into English.
Explain the solution to solve this problem.
Emphasis on the importance of understanding grammar in order to be able to speak/write
in proper English
Through activity help, students realise where they stand.
Learning Activity:
Group
Divide the class into 5 groups; 2 in each group, distribute short passages in Hindi/Marathi
and ask to translate in English
Outcome:
Students will realise that the vernacular problem exists because of their family
background and consciously try to eradicate it
Session 3 – Non-Verbal Communication (Body Language)
Contents:
Through a PPT explain what nonverbal communication is and what are its forms and
types
Show following videos
o The secrets of nonverbal communication
o Body language shapes who you are
Learning Activity:
Group
Ask students to prepare 2 minutes speech on any topic of their choice and come and
present while the student is presenting another students records him/her the student is
then given the video to check his/her body language while presenting in front of a class
Outcome:
Students will be aware of their body language while speaking and work on improving it
Session 4 – Written English - Informal
Contents:
Explain how one should be able to write down ones thoughts for clarity.
Explain how to write down/report what one has seen or heard about efficiently such that a
person who has not seen/heard about that incident understands it.
Explain how to use punctuation marks efficiently while writing a sentence.
Learning Activity:
Individual
Informal Writing – Write one of the following situations on each card and ask the
students to pick one card and write 5 lines or more the topic they get.
If you were a vegetable/fruit, what vegetable/fruit would you be and why?
If you woke up tomorrow as a super star, which super star would you choose to be
and why?
What favourite colour are you and how does being that colour make you feel?
(Example, I am purple.)
If you could choose an imaginary friend, who would you choose and why?
If you could choose your age forever, what age would you choose and why?
If you could be in the movie of your choice, what movie would you choose and what
character would you play?
If you were a chocolate bar, which chocolate bar would you be? Share why.
If you were stranded on a desert island, what three items would you want to have
with you? How would these three items help you?
Share your favourite material object that you already own? Why is it your favourite?
What item, that you don't have already, would you most like to own and why?
Outcome:
Students will understand the importance of written communication and understand many
times written communication helps more than verbal; hence, it is very essential to master.
Students will be able to write down their thoughts and explain themselves correctly.
Session 5 – Written English - Formal
Contents:
Explain how formal writing differs from informal.
Explain the importance of knowing how to be able to write efficiently so as to avoid mis-
communication in the corporate world.
Give tips on how to draft official emails.
Teach the different formats of formal letter writing.
Learning Activity:
Individual
Formal Writing – Write one of the following situations on each chart and ask the students
to pick one card and draft an email on the topic they get
Draft an application letter to your HOD requesting leaves
Draft a letter to MTNL requesting cancellation of services
Write a letter to the rector inviting him for an event
Write a letter to the HOD apologizing for mis conduct
Write a letter to the hotel management department requesting certain items that you
need from the department for an event
Outcome:
Students will be able to understand the basic difference between formal and informal
written communication.
They will learn the different formats of formal letters.
Students will be able to understand the basic difference between formal and informal
written communication.
They will learn the different formats of formal letters.
Assignment:
Prepare a 2 mins speech on the first day of college
Session 6 – Verbal Communication (Conversational Skills)
Contents:
Give tips on developing good conversational skills like,
o Socialising
o Striking a conversation
o Excusing oneself
o Introducing someone to a group of people
o Self-introduction etc.
Conducting activities to ensure the students have understood and practice the tips shared.
Learning Activity:
Group
Divide the class into 4 groups, with 3 students in 2 groups and the remaining four in
pairs, each of these four groups have to converse on one of the following situations,
o In college, you have been informed that the HR of Google will be coming to
conduct interviews, by chance; you happen to meet the HR who asks you to guide
him to the interview hall, and this is your chance to leave a positive impression on
him, what will you do? How will you strike the conversation?
o Consider all 3 of you are meeting each other for the first time, how will you
introduce yourself and what conversation will you’ll have?
o You have met your college professor who is also the CEO of a MNC after many
months; you are in your final Semester and are look for a job. This is your chance
to ask him if he could help. How will you strike the conversation?
o You are the coordinator for a college fest and have to invite a well-known speaker
for the event. This speaker is an extremely busy person with a tight schedule, how
will you convince him to come and speak at your college.
Outcome:
Through the exercises, the students will be able to develop good conversational skills.
Session 7 – Verbal Communication (Public Speaking)
Contents:
Explain how public speaking will help them be in the lime light and thus have an edge
over their classmates
Enlist the pros of public speaking
Show videos on why do people fear public speaking, speaking with confidence and also
how to work on speaking with the right pitch
Activity: Students will be asked to deliver the speech they were asked to prepare on their first
day of college
Outcome:
Students will understand the importance of public speaking and the value add it gives
They will also learn to speak confidently in front of a crowd
Don Bosco College
Department of B.M.M
Certificate Courses
1. Certificate Course on Graphic Designing
2. Certificate on Basics of Film making
3. Certificate Course on Event Management
CERTIFIED PROGRAMME IN GRAPHIC DESIGNING
Name of the programme – CERTIFIED PROGRAMME IN GRAPHIC DESIGNING
Course Objectives:
This Program seeks to apply graphic design principles in the ideation, development, and
production of visual messages. Identify and utilize design history, theory, and criticism
from a variety of perspectives, including art history, communication/information theory,
and the social/cultural use of design objects.
Learning objectives and training Deliverables:
The course is a short- term programme tailored for the students to instill confidence in
them while entering the job market. The specific objectives of the programme are on the
following lines:
Students will learn three softwares 1. Photoshop, 2. Illustrator, 3. InDesign
Apply the principles of designing soft wares as they relate in the various media—digital,
print, motion, 3-D, etc.—that exist in design.
Demonstrate the ability to create and develop original concepts, build prototypes,
integrate feedback and carry projects through to the production process.
Apply principles of designing as they relate to reaching audiences, the role of design in
society, and the ability to work cooperatively.
Identify key aspects of graphic design history, theory and criticism from a variety of
perspectives, including prominent designers, historians and contemporary writers and
thought-leaders.
Show fluency in the breadth of disciplines that graphic design encompasses, with deep
exploration into information, interactive image-making, exhibition designs.
Demonstrate understanding of the design process, design thinking and professional
standards and practices, including real-project learning scenarios and a transition into
preparing a portfolio to enter the working force.
Pedagogy:
Creating their own design, Projects on redesigning the images. Creating new artwork
Expected Outcome:
Students will develop an inclination to Graphic designing having practical knowledge
and choose to further explore it as a career option.
Duration of the Course:
Examination - (presentation + written tests + evaluation)
Total Duration – 32 sessions (64 hours)
Beneficiary:
Undergraduate / Post Graduate students from any discipline aspiring to get ready
for corporate career or self – employment / entrepreneurship in future.
Faculty and academicians
Intake Capacity: 24 per batch.
CERTIFIED PROGRAMME IN FILM MAKING
Name of the programme – CERTIFIED PROGRAMME IN FILM MAKING
Course Objectives:
This program develops knowledge and skills in filmmaking and cinema studies, critical
thinking, persuasive and creative writing research and analysis; business and budgeting;
visual design; computer use; and oral presentation.
Learning objectives and training Deliverables:
The course is a short- term programme tailored for film making students to instill
confidence in them while entering the job market. The specific objectives of the
programme are on the following lines:
Screenplay Writing for Fiction Films.
Each Participant will write a complete script for a short film by the end of the course.
Each Participant will receive personalized mentoring at all stages of script development.
Hands on training on Digital Cameras
Hands on training on shoot.
Pedagogy:
Movie analysis, presentations, interactive sessions, group activities, on-site visits etc.
Expected Outcome:
Students will develop and understand having practical knowledge and choose to further
explore it as a career option.
Duration of the Course:
Total Duration: 30 sessions / 60 hours (two hours per session)
Examination - (Make a short film + viva + writing an original script + overall evaluation)
Beneficiary:
Undergraduate / Post Graduate students from any discipline aspiring to get ready for
career in films / work on his or her idea and script/ freelance as a writer, director,
cinematographer etc / entrepreneurship in future.
Faculty and academicians
Intake Capacity: 20 per batch.
CERTIFIED PROGRAMME IN EVENT MANAGEMENT
Name of the programme – CERTIFIED PROGRAMME IN EVENT MANAGEMENT
Course Objectives:
This Program is a short, intensive academic program designed to teach working
professionals new skills so they can become better employees.
Event management is a growing field that involves the planning of large-scale events
such as festivals, trade shows and product launches.
Learning objectives and training Deliverables:
The course is a short- term programme tailored for commerce & media students to instill
confidence in them while entering the job market. The specific objectives of the
programme are on the following lines:
Learn the Basic Elements of the Event Management.
Learn the importance and benefits of the Events
Learn How to create an Event Management Plan
Managing the risk of implementing events
People Management
Pedagogy:
Live case studies, presentations, management games, interactive sessions, group
activities, on-site visits etc.
Expected Outcome:
Students will develop an inclination of having practical knowledge and choose to further
explore it as a career option.
Increase awareness of a venue, occasion, tradition, cultural and art forms, history, area,
special interest groups, etc.
Building community pride and social cohesion.
Validation of community groups and issues.
Increased community participation.
Introducing new and challenging ideas.
Expanding cultural perspectives.
Education, training and volunteering programmes.
Duration of the Course:
Examination - (presentation + written tests + evaluation)
Total Duration – 25 sessions (50 hours)
Beneficiary:
Undergraduate / Post Graduate students from any discipline aspiring to get ready for
corporate career or self – employment / entrepreneurship in future.
Faculty and academicians
Intake Capacity: 21 per batch.