Embed Size (px)
Citation preview
FOMENTO EDUCATIONAL & CHARITABLE SOCIETY’S
Goa College of Hospitality & Culinary Education
(Formerly known as Academy of Culinary Education)
FOOD PRODUCTION (Recognized by HRDF, Govt. of Goa)
PROSPECTUS 2012-2013
Fomento Educational & Charitable Society’s
Goa College of Hospitality & Culinary Education
(Formerly known as Academy of Culinary Education)
Local Management Committee
1. Mrs. Anju Timblo …….........MemberPresident Fomento Educational & Charitable Society
2. Mrs. Neeta Sen …………MemberGeneral ManagerCidade de Goa
3. Mr. P.N. Raman …………MemberDirector CulinaireGoa College of Hospitality & Culinary Education
4. Mr. Prasad Paul …………MemberExecutive ChefCidade de Goa
5. Mrs. Zarine Lobo …………Member SecretaryPrincipalGoa College of Hospitality & Culinary Education
6. Mr. Dileep Verlekar …………MemberAccounts Manager-CorporateFomento Resorts & Hotels Ltd.
7. Mrs. Vinni Timblo ................ Member Marketing ManagerCidade de Goa
Goa College of Hospitality & Culinary Education
(Formerly known as Academy of Culinary Education)
Affiliated to Goa University
Goa College of Hospitality and Culinary Education (formerly known as Academy of Culinary
Education) is an institute dedicated to imparting education and training in the field of Hospitality &
Culinary Management. It is a unit of Fomento Educational & Charitable Society, promoted by
Fomento Group who are also owners of the reputed 5 star deluxe hotel – Cidade de Goa.
The Hospitality & Culinary profession essentially requires specialized intensive skills which can
only be acquired through a right learning atmosphere, well-equipped labs and training facilities.
Goa College of Hospitality and Culinary Education being associated with Cidade de Goa, is ideally
equipped to train and groom future Hospitality professionals and chefs. It has a unique advantage of
blending practical training of highest quality with theoretical classroom teaching. Students of Goa
College of Hospitality and Culinary Education have opportunities of training and grooming under
supervision of experienced chefs and professional managers of all specializations of functional a 5
star hotel, which helps in acquiring finer essential skills sets. Students are offered a unique
opportunity to be part of a team managing special events and all segments of hotel business in the
kitchen, accommodation, food and beverage services.
The Hospitality and Tourism Industry
Hospitality and Tourism is one of the world's largest, most diverse and most dynamic industries. It
is vast, offering a broad variety and an enormous number of jobs across the globe. In fact,
according to the World Travel and Tourism Council, hospitality and tourism employs more than 260
million people worldwide and career prospects in the industry remain strong. Year after year,
hospitality and tourism is among the fastest-growing industries in the world.
One of the primary reasons the hospitality industry is so popular is the wide range of career
opportunities it offers across so many different types of businesses and organizations all around the
world:
Hotels and resorts
Restaurants and food service
Cruise ships and airlines
Theme parks and casinos
Meeting and event planning
Recreation and sports management
Tourist destinations and attractions
Retail business
With its size, strong track record of growth and abundant employment options, the hospitality
industry attracts tremendous interest from a large number of students. Today the industry is more
fast-paced and competitive than ever.
VISION
To be the First Industry Integrated Program to nurture the needs of the profession in the field of Hospitality and Culinary Management.
To train professional Managers.
SYLLABUS
Week No. Trade Theory Trade Practical
1 Introduction to cookery1.1. Origins of Modern Cookery1.2. Attitude & Behaviour in the Kitchen1.3 Kitchen Uniforms1.4 Safety procedures for Handling Equipments
Introduction to a Kitchen and different SectionsSafety Procedures
2 Kitchen Staffing and Kitchen Tools2.1 Classical Brigade2.2. Kitchen Staffing in various Category Hotels2.3 Duties and Responsibility of kitchen staff2.4 Inter-Departmental Co-ordination
Introduction to KitchenTools and utensilsUse of Kitchen equipment, tools, utensils and cleaning
3 Aims and Objectives of Cooking food3.1 Aims and objectives of cooking food3.2 Classification of Raw materials according to their functions3.3. Various textures
Continental and Chinese dishes
4 Methods of Cooking Food4.1 Preparation of Ingredients4.2 Methods of Cooking a) Roasting b) Baking c) Smoking d) Grilling e) Broiling f) Microwave g) Frying h) Poaching
5 Culinary Terms5.1 Explanation of Culinary terms with examples a) Indian b) Western
Continental and Chinese dishesSalads with dressings
6 Vegetables and Fruits6.1 Introduction and Classification6.2 Effect of Heat on vegetables and fruits6.3 Importance in our diet and uses
Cuts of VegetablesMethods of cooking vegetablesand fruits as per thier colourFruit Pie, etc.
7 Egg Cookery7.1 Methods of cooking and uses of egg in cookery
Preparation of variety of egg dishes (boiled/fried/poach/scramble, etc)
8 Fish Cuts of fish
8.1 Classification of fish8.2 Selection of fish, shellfish, etc8.3 Cooking of fish; Methods8.4 Local name of finfish, shellfish, etc
Preparation of simple fish dishes
9 Meat and Poultry9.1 Introduction to meat cookery9.2 Cuts of lamb/mutton, selection of uses9.3 Cuts of poultry, selection and uses of cuts
Cuts of lamb/mutton/chickenPreparation of simple dishes of meat and poultry
10 Stocks and glazes10.1 Definition of stock10.2 Classifiction of stock10.3 Storage, uses, care and the seven rules of stock making
Demo of 1) White stock2) Brown stock3) Fish stock
11 Soups11.1 Classification of soups with examples:-Cream soups/ puree soups/ volute /chowder/ consomme/ national soups
Preparation of Basic soups;consomme, cream, puree, broths, volute, national (mulligatawany, etc)
12 Sauces and Roux12.1 Classification of sauces/composition and roux12.2 Reciepes of mother sauces12.3 Derivatives
Demo of mother sauces2-3 derivations each Making of Roux
13 Bread13.1 Principle of bread making13.2 Yeast breads13.3 Baking temperature and its importance
Making of different types of bread
14 Cookies pastries14.1 Types of cookies and pastrie14.2 Methods of preparation of cookies and pastries
Making of simple cookies and pastries
15 Rice, cereals, pulses and sprouts15.1 Introduction, Classification, Identification and varieties15.2 Sprouts: Definition, methods of making sprouts
Preparation of Rice with absorption/draining methodsVarious rice dish preparation
16 Flour and shortenings (Fats and Oils)16.1 Types of Flour and its uses16.2 Role of shortenings, variety, advantages and disadvantages16.3 Fats and Oils:- Types and varieties, saturated fats, unsaturated fats, tc.
Preparation of dishes using variety of pastry, short crust, jam tarts, puff/flaky pastry, etc.
17 Raising agent and sugar17.1 Classification of Raising agents, action and reaction17.2 Importance of sugar, types of sugar, effect of heat on sugar
Preparation of various cakesPreparation of sweets, desserts, etc
18 Spices, herbs and condiments18.1 Role of spices/herbs18.2 Local names of spices
Preparation of various dishes using spices, herbs and condiments.
19 Milk and milk products19.1 Introduction, Processing of milk pasteurization, homogenization, milk in various forms19.2 Cream:- Introduction/Processing and types19.3 Butter:- Introduction/Processing and types19.4 Cheese:- Introduction, classification with examples, processing, types, cooking with cheese.
PRACTICAL LIST FOR FOOD PRODUCTION
• Boiled Rice• Masala Dal• Cabbage Foogath• Gaujas• Fried Rice• Vegetable Korma• Semiya Payasam• Aloo Chole• Phirnee• Minestrone Soup• Fish Cakes in Tomato Soup• Banana Custard• White or Bechamel Sauce• Mayonnaise Sauce• Brown or Espagnole Sauce• Veloute Suce• Hollandaise Sauce• Vegetable Pulao• Rajmah Masala • Mix Vegetable Salad• Kadhai Murg• Kesari Kheer• Jallebi Parathas• Lentil Soup• Chicken Malabar Curry• Onion Raita• Mixed Spring Rolls• Jeera Rice• Sweet Corn Chicken Soup• Chinese Fried Rice
• Beef Stroganoff• Tomato with Sardine Stuffings• Poulte Saute Maryland• Beef Stew• Choux Fleur Mornay• Hyderabadi Kheema• Palak Paneer• Vegetable Fried Noodles• Vegetable Do Pyaza• Ressois De Camarao• Potato Bhaji• Hamburgers• Russian Salad• Hot and Sour Chicken Soup• Chili Chicken• Fish Caldeen• Alu Simla• Prawns Balchao• Egg Masala• Coriander Chutney• Mulligatawny Soup• Samosas• Pizza Chicken• Alu Gobi• Alu Paratha• Vegetable Fried Rice• Cauliflower Manchurian• Hakka Noodles• Schezuan Sauce• Sweet n Sour Pork• Indian Gravy• Butter Chicken• Fish Caldarado• Mushroom/Squids Chilly Fry• Types of Egg Preparation• Types of Sandwiches (Grilled, Toasted, Plain, Open, Club, Canapes)• Pea Pulao• Brown stew• Blancmange• Consomme Royale• Carribean Banana• Yellow Rice• Poulet Saute Chausseur• Bread Pudding• Scotch Broth• Shepard's Pie• Queen of Pudding• Chicken Shah Jahain
• Mutton Kolhapuri• Tossed Salad• Fried Chicken• Fruit Trifle• Bhaturas• Cream of Chicken Soup• Vegetables & Cheese Souffle• Bisque De Crevettis• Pommes De Terre Anna• Salad Verte/Green Salad• Murg Do Pyaz• Tomato Pulao• Collage Pudding• Spaghetti with Barbecue Sauce• Gajar ka Halwa• Chicken Cafreal• Caramel Custard• Goan Fish Curry• Coffee Mouse• Cauliflower Au gratin• Sphagetti Bolognaise• Potato Chips• Chicken Masala• Banana Fritters• Cabbage Chowder• Chicken in Hot Garlic Sauce• Chinese Noodles• Sweet Corn Vegetable Soup
FACULTY
FULL TIME FACULTY
1) P.N. RamanDirector Culinaire
2) Mrs. Zarine LoboPrincipal
3) Mr. Vishnu Narayanan V.Associate Professor
VISITING FACULTY
1) Jayesh Bondre, B.Com, Post Graduate (Business Management)
2) Nisha Raj B.Sc., M.Sc, M.Phil (Computer Science)
3) Mumta Kalangutkar B.Com, PGD(PM&IR)
4) Cyanna Hoogewerf B.A. (Sociology), M.SW (Social Work)
5) Pramod Chandra Yadav Master of Labour Mgmt.
GUEST FACULTY FROM INDUSTRY
1) Prasad Paul Executive Chef
2) Rajesh Radhakrishnan F&B Manager
FACILITIES OFFERED
BOOK BANK AND LIBRARY FACILITIES:
At the beginning of each term, every student is provided with the required text books and reference material for each subject. These have to be returned in good condition at the end of the Term.
The Library is well-equipped with an excellent collection of reference books and periodicals related to the Hotel Industry.
Every student is encourage to avail of these facilities and is provided with a Library card. They are advised to abide by the Library rules and behave with the required decorum in the reading room.
COMPUTER LAB:
The students will have access to a well-equipped computer lab, along with Internet facility for use as per the schedule given. Any damage caused to the computer, will have to be compensated by the students.
AUDIO VISUAL FACILITY:
Dedicated audiovisual facility in every classroom in addition to a group discussion/reading room is made available to the students.
FEES Rs. 50,000/-AH&LA CERTIFICATE (optional) Rs. 7,000/-(EI of American Hotel & Lodging Association)
Caution Deposit Rs. 500/-Admission Fees Rs. 1,500/-Registration Fees Rs. 250/-
RULES OF CONDUCT AND DISCIPLINE
The College places great importance to good discipline. Disobedience, misconduct or misbehavior or failure to comply with any of the rules stated below will be severely dealt with:-
1) Every student of the college is answerable to the Principal and the rules of conduct of the College.
2) No student is allowed to smoke, consume liquor, drugs or other intoxicants in the college premises. The students are expected to keep up the good name of the college, even outside the college campus.
3) Silence must be strictly maintained not only in the classrooms but also in the library, reading rooms and corridors of the college.
4) Any student who comes late to the college or is not permitted to attend the lecture by the concerned faculty member should go to the library or reading room and is not to loiter about in the corridors or disturb the classes and office. Any one found loitering is liable to be punished.
5) No student is allowed to attend any class other than his/her own, unless previous sanction is obtained from the Principal/Faculty concerned.
6) No student shall collect/spend any money within the college campus or outside, using the college name in any form without the prior permission of the Principal.
7) Students are strictly prohibited from disfiguring walls, tables, chairs, whiteboards, etc. Any deliberate damage done to the property of the college or the building the college is housed in will be severely dealt with.
8) Prior permission of the Principal must be obtained for conducting any student activity, picnic, tour, study tour, etc.
9) Ragging is banned in the college. Any student found indulging in ragging will be severely dealt with, as per University Grants Commission regulations.
10) Students are not permitted to form any society or association without prior permission of the Principal. The Principal is the ex-officio President of all these associations and his/her decision is final.
11) No person shall be invited to address a college meeting or society without the prior permission of the Principal.
12) Any additional rule as and when it is introduced / notified by the institution will be binding on the student.
13) The Principal’s decision in respect of general discipline is final.14) An student found resorting to unfair practices at college examinations will be dealt with
severely as per the rules of Goa University.15) Mobile phone is strictly prohibited in class room, library, computer laboratory . If found in
use, for the first time the phone shall be confiscated for a day and if found the second time it shall be confiscated for a week and thereafter it will be handed over to the Principal. Mobile phones cannot be used as calculators for tests.
16) Attendance and punctuality at classes will be dealt with by the respective faculty members and recorded.
17) 80% of attendance is compulsory. For 2 credit subjects: If any student is absent for more than 2 classes that is 4 class hours for the given subject, the student will have to produce a note from his parents justifying his / her absenteeism.
In case of medical illness a doctor’s certificate would have to be submitted to the respective class coordinator immediately on joining.
For 3 Credit subjects: If any student is absent for more than 3 classes that is 6 class hours for the given subject, the student will have to produce a note from his parents justifying his/her absenteeism.
All the assignments, project reports, etc should be submitted on or before the specified due date to the respective faculty. Violation of the rule will lead to consequent action by the concerned faculty.
UNDERTAKING BY THE STUDENT
I, ______________________________________________________________ s/o / d/oMr./Mrs./Ms.__________________________________________________ having been admitted to Goa College of Hospitality & Culinary Education, Dona Paula, have been made aware of the UGC regulation on curbing the menace of ragging in higher educational institutions, 2009 (hereinafter called the “Regulation”) carefully read and fully understood the provisions obtained in the said Regulation.
1) I have also, in particular, perused clause 3 of the Regulation and am aware as to what constitutes ragging.
2) I have also, in particular, perused clause 7 and clause 9.1 of the Regulation and am fully aware of the penal and administrative action that is liable to be taken against me in case I am found guilty of or abetting ragging, actively or passively, or being part of a conspiracy to promote ragging.
3) I hereby solemnly aver and undertake that.a) I will not indulge in any behavior or act that may be constituted as ragging under
clause 3 of Regulations.b) I will not participate in or abet or propagate through any act of commission or
omission that may be constituted as ragging under clause 3 of Regulation.4) I hereby affirm that, if found guilty of ragging, I am liable for a punishment according to
clause 9.1 of Regulations, without prejudice to any other criminal action that might be taken against me under any penal law or any law for the time being in force.
5) I hereby declare that I have not been expelled or debarred from admission in any institution in the country on account of being found guilty of, abetting or being part of a conspiracy to promote, ragging; and further affirm that, in case the declaration is found to be untrue, I am aware that my admission is liable to be cancelled.
Declared on this __________ day of___________ month of ____________ year.
Signature of student Signature of Parent / GuardianName: Name:
Goa College of Hospitality & Culinary Education(Formerly known as Academy of Culinary Education)
Affiliated to Goa University
For Office Use OnlyTransfer Certificate Admission Granted
Eligibility Certificate Principal’s Sign
Fees Receipt No. Registration No.
Date Roll No.
APPLICATION FOR ADMISSION TO(Affiliated to Goa University)
ACADEMIC YEAR __________________ No.______
To,The Principal,Goa College of Hospitality & Culinary Education,Cidade de Goa,Vainguinim Beach,Goa – 403 004.
Sir/Madam,
I seek admission to the Food Production Course in your college. My particulars are given below. If I am admitted I assure you that I shall always abide by the Rules and Regulations made by the college from time to time and will accept the decision of the Principal in such matters as final.
1. PERSONAL INFORMATION DATA
Name: Mr./Ms.__________________________________________(as per HSSC marksheet / eligibility certificate or any other admission document).
Date of Birth: _______________
Gender: M F Marital Status: Married Unmarried Nationality: ______________
Permanent Address:- _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________
Temporary Address:-_____________________________________________________________________________________________________________________________________________________________________
Contact Details:- Tel: _____________(Residence) Mobile: _______________ (Father’s) _________________ (Mother’s) ________________ (Student’s)
Email id:- Father’s ____________________________________________ Mother’s ___________________________________________
Student’s ___________________________________________
2. FAMILY INFORMATION
Family Name Age OccupationFather
Mother
Spouse
Siblings
3. EDUCATIONAL INFORMATION
Level Name of College/ Institute
University/Board
Year of Passing
Percentage /Grade
SSC
HSSC
Others
4. WORK EXPERIENCE (if any)_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
I _______________________ hereby certify that the information furnished in this admission form is correct to the best of my knowledge and belief.
Date:_________
_________________ ___________________Signature of Applicant Signature of Parent/Guardian
