Academic Council __________________

Item No. _____________

UNIVERSITY OF MUMBAI

[PD]

Syllabus
For
Program:
BACHELOR OF ARTS (CULINARY ARTS)

CHOICE BASED CREDIT AND GRADING

SYSTEM (CBCS)
With effect from the academic year 2017-18

[PD]
 AC_________________

Item No._____________

UNIVERSITY OF MUMBAI

Syllabus for Approval

Sr. No. Heading Particulars

1. Title of the Program Bachelor Of Arts (Culinary Arts)

2. Eligibility for Admission

a) A candidate for being eligible for admission to the
Bachelor of Arts (Culinary Arts) shall have passed
standard XII / 10 + 2 examination (any stream) from
any recognized education board or its equivalent
from India or abroad.
b) Candidates who has passed Std X and successfully
completed a diploma in any stream of minimum two
years duration from any recognized education
board/university from India or abroad
c) The selection criteria for admission will be on the
basis of written examination and personal interview
conducted by respective institutions / colleges
d) Every candidate admitted to the Bachelor of Arts
(Culinary Arts) in the affiliated College conducting
the course shall have to register himself / herself
with the University of Mumbai.

3. Passing Marks 12th standard passed.

4. Ordinances / Regulations (if Time to time issued by university.
any)
5. No. of Years / Semesters 3 Years / 6 Semesters.
6. Level U.G.
7. Pattern Semester
8. Status Revised
9. To be implemented from From Academic Year 2017-18 (w.e.f. Academic Year 2017-
Academic Year 18 onwards.)

Date : Signature :

Name BOS Chairperson / Dean: _Ms. Dopati Banerji Chair Person, Ad-hoc Board of studies
(Hospitality studies)
 UNIVERSITY OF MUMBAI

Syllabus for Approval

1. Title of the Program:- Syllabus Three Years Bachelor Of Arts - Culinary Arts

2. Program Code: –B.A.C.A.

3. Preamble / Scope:-

PREAMBLE

Even though hospitality education is more than 65 years old in our country, there are very
few Culinary Arts colleges in India. The recent years have seen drastic focus on Culinary
Arts all over the world. University of Mumbai has taken the initiative to be in line with
international scenario and started Bachelor of Arts in Culinary Arts. Bachelor degree
programme in Culinary Arts was introduced by the University of Mumbai in the year 2014.
However first batch of Culinary Arts was started in year 2016 – 17.

This new program in Culinary Arts was introduced with the aim of teaching the students
classical and contemporary Culinary Arts observing HACCP standards, safety and
environment concerns. The program gives more importance to the regional cuisine with the
emphasis on Maharashtra cuisine covering all the regions of the Maharashtra. As all the
classified hotels, restaurants and eating out places need to be reorganized to maintain the
highest standards of hygiene; University of Mumbai has taken initiative to train the students
to practice high standards of food safety and hygiene.

Colleges seeking approval from University of Mumbai need to ensure that the infrastructure
and hygiene standards are laid down as per HACCP and they strictly adhere to the laid down
norms.
 Syllabus Committee Members

1) Prin. B.P. Sahni Convener

2) Mr. Anupam Dhoundiyal Co-convener

3) Mr. Yogesh Uthekar Member

4) Mr. Silas Hiwale Member

5) Mr. Stany Lopez Member

6) Mr, Vishwanath Iyer Member

7) Mr. Sumit Daryanani Member

8) Mr. Santhosh kotla Member

9) Mr. Cletus Paul Member

10) Mr. Paul Koshy Member

11) Ms.Preeti Punjabi Member

12) Mr. Girish Sankpal Member

4. Objective of program / program Outcome:-

a) To provide adequate knowledge, skills & exposure in the field of Culinary Arts that
commensurate with the requirements of the Industry.
b) To prepare students to exploit newly created opportunities in the Culinary Profession both, at
the domestic & international level
c) To create an additional avenue of self-employment.
d) To promote Indian cuisine globally to international students.
e) To gain leadership skills and imbibe a customer focused orientation through an understanding
of the role of a team leader / supervisor.

5. Eligibility:-

e) A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall
have passed standard XII / 10 + 2 examination (any stream) from any recognized education
board or its equivalent from India or abroad.
f) Candidates who has passed Std X and successfully completed a diploma in any stream of
minimum two years duration from any recognized education board/university from India or
abroad
g) The selection criteria for admission will be on the basis of written examination and personal
interview conducted by respective institutions / colleges
h) Every candidate admitted to the Bachelor of Arts (Culinary Arts) in the affiliated College
conducting the course shall have to register himself / herself with the University of Mumbai
after the admission is obtained by the student in the college.
6. Fee Structure:-

TuitionFees per semester Rs. 75,000/-.

7. Duration of the Program:– 3 years (6 semester)

The program shall be a 3 year full time program comprising of 6 semesters.

8. No. of students per batch:–A batch shall consist of 60 students.

Colleges are permitted to take 10 % more numbers of students to compensate for the cancellation.

9. Selection:-The selection criteria for admission will be on the basis of written examination and
personal interview conducted by respective institutions / colleges.

Every candidate admitted to the Bachelor of Arts (Culinary Arts) in the affiliated College
conducting the course shall have to register himself / herself with the University of Mumbai
after the admission is obtained by the student in the college.

10. Syllabus Details:-Bachelor Of Arts –(Culinary Arts)

 SEMESTER I - Bachelor of Arts (Culinary Arts)
Class Room Instruction Face
to Face Total
Credits
Marks
Per Week Per Semester
Course
Subject TOT
Code L P L P T TH PR L P T AL
Core Course
USCA10 Principles of Food
3 - - 45 - 100 - 2 - - 2
1 Production-I
USCA10 Essential Culinary 10
- 4 - - 60 - - - 2 - 2
2 Arts –Indian- I 0
USCA10 Essential Culinary 10
- 4 - 60 - - - 2 - 2
3 Arts -International 0
USCA Essential Bakery & 10
- 4 - - 60 - - - 2 - 2
104 Confectionery 0
Fundamentals of
USCA
Food & Beverage 3 - - 45 - - 100 - 2 - - 2
105
Service
USCA Restaurant & Food 10
- 4 - - 60 - - - 2 - 2
106 Service Operations 0
USCA Food Safety&
3 - - 45 - - 100 - 2 - - 2
107 Hygiene
USCA Introduction to the
3 - - 45 - - 100 - 2 - - 2
108 Hospitality Industry
USCA
Product Knowledge 3 - - 45 - - 100 - 2 - - 2
109
Compulsory Course
Communication
USCA
Skills – English & 3 - - 45 - - 100 - 2 - - 2
110
French
40
Total 18 16 - 270 240 - 600 12 8 - 20
0
 SEMESTER II - Bachelor of Arts (Culinary Arts)
Class Room Instruction
Face to Face Total
Credits
Marks
Per Week Per Semester
Course
Subject T TOT
Code L P L P T PR L P T
H AL
Core course
USCA2 Principles of Food 10
3 - - 45 - - 2 - - 2
01 Production 0
USCA2 Essential CulinaryArts – 10
- 4 - - 60 - - - 2 - 2
02 Indian -II 0
USCA2 Essential Culinary Arts - 10
- 4 - 60 - - - 2 - 2
03 International 0
USCA Essential Bakery & 10
- 4 - - 60 - - - 2 - 2
204 Confectionery 0
USCA 10
Food & Beverage Studies 3 - - 45 - - - 2 - - 2
205 0
USCA Food & Beverage Guest 10
- 4 - - 60 - - - 2 - 2
206 Service 0
USCA 10
Culinary Math 3 - - 45 - - - 2 - - 2
207 0
USCA Business 10
3 - - 45 - - - 2 - - 2
208 Communications 0
USCA Fundamentals of 10
- 4 - - 60 - - - 2 - 2
209 Information Technology 0
Compulsory Course
USCA 10
Environmental Science 3 - - 45 - - - 2 - - 2
210 0
50 50 1 1
Total 15 20 - 225 300 - - 20
0 0 0 0
L one lecture / period of 60 minutes (1 hr.)P Practical T Tutorial
 SEMESTER III - Bachelor of Arts (Culinary Arts)
Class Room Instruction
Face to Face Total
Credits
Marks
Per Week Per Semester
Course
Subject T TOT
Code L P L P T PR L P T
H AL
Core course
USCA Indian and International 10
3 - - 45 - - - 2 - - 2
301 Ethnic Cuisines 0
USCA 10
Beverage Studies 3 - - 45 - - - 2 - - 2
302 0
USCA Indian Ethnic Culinary 10
- 4 - - 60 - - - 2 - 2
303 Arts (Quantity) 0
USCA Intermediate Culinary 10
- 4 - - 60 - - - 2 - 2
304 Arts - International 0
USCA Intermediate Bakery & 10
- 4 - - 60 - - - 2 - 2
305 Confectionery 0
Skill Enhancement
Course
USCA 10
Nutrition & Food Science 3 - - 45 - - - 2 - - 2
306 0
USCA 10
Food Cost Controls 3 - - 45 - - - 2 - - 2
307 0
USCA 10
Principals of Management 3 - - 45 - - - 2 - - 2
308 0
USCA Applied Information 10
- 4 - - 60 - - - 2 - 2
309 Technology 0
USCA The Practice of Business 10
- 4 - - 60 - - - 2 - 2
310 Communication 0
50 50 1 1
Total 15 20 - 225 300 - - 20
0 0 0 0

L one lecture / period of 60 minutes (1 hr.)P Practical T Tutorial

 SEMESTER IV - Bachelor of Arts (Culinary Arts)
Class Room Instruction
Face to Face Total
Credits
Marks
Per Week Per Semester
Course
Subject T TOT
Code L P L P T PR L P T
H AL
Core Course
USCA Regional Indian Cuisine 10
3 - - 45 - - - 2 - - 2
401 and Larder 0
USCA Function Catering 10
- 4 - - 60 - - - 2 - 2
402 Operations 0
USCA Intermediate Culinary 10
- 4 - - 60 - - - 2 - 2
403 Arts-Indian 0
USCA Larder and Short Order 10
- 4 - - 60 - - - 2 - 2
404 Cookery 0
USCA Intermediate Bakery & 10
- 4 - - 60 - - - 2 - 2
405 Confectionery 0
Skill Enhancement
Course
USCA Menu Development and 10
3 - - 45 - - - 2 - - 2
406 Function Catering 0
USCA 10
Gastronomy 3 - - 45 - - - 2 - - 2
407 0
USCA Hospitality Information 10
- 4 - - 60 - - - 2 - 2
408 System 0
USCA Hospitality Financial 10
3 - - 45 - - - 2 - - 2
409 Accounting 0
USCA Human Assets 10
3 - - 45 - - - 2 - - 2
410 Management 0
50 50 1 1
Total 15 20 - 225 300 - - 20
0 0 0 0

one lecture / period of 60 minutes (1 hr.) P Practical T Tutorial

 SEMESTER V - Bachelor of Arts (Culinary Arts)
Class Room Instruction
Face to Face Total
Credits
Per Marks
Per Week
Semester
Course
Subject TO
Code T P
L P L P T L P T TA
H R
L
Skill Enhancement Course
USCA Event Planning & 10
- 4 - - 60 - - - 2 - 2
501 Management 0
USCA Advanced Culinary Arts- 10
- 4 - - 60 - - - 2 - 2
502 Indian 0
USCA 10
Advanced Food Production 3 - - 45 - - - 2 - - 2
503 0
USCA 10
Advanced Pastry Arts - 4 - - 60 - - - 2 - 2
504 0
USCA 10
Food Legislation 3 - - 45 - - - 2 - - 2
505 0
USCA 10
Food Styling & Presentation - 4 - - 60 - - - 2 - 2
506 0
USCA Personality Development and 10
- 4 - - 60 - - - 2 - 2
507 Executive Soft Skills 0
Discipline Specific Elective
USCA 10
Indian Culture & Traditions 3 - - 45 - - - 2 - - 2
508 0
USCA 10
Strategic Management 3 - - 45 - - - 2 - - 2
509 0
USCA5 Hotel Engineering and 10
3 - - 45 - - - 2 - - 2
10 Maintenance Management 0
USCA5 Security and safety in 10
3 - - 45 - - - 2 - - 2
11 catering establishment 0
Generic Elective
USCA5 Organizational Development 10
3 - - 45 - - - 2 - - 2
12 & Behavior 0
USCA5 Hospitality Services 10
3 - - 45 - - - 2 - - 2
13 Marketing 0
22 30 50 50 1 1
Total 15 20 - - - 20
5 0 0 0 0 0
L - one lecture / period of 60 minutes (1 hr.) P Practical T Tutorial

SEMESTER VI - Bachelor of Arts (Culinary Arts)

Class Room Instruction
Face to Face Total
Credits
Marks
Per Week Per Semester
Course
Subject TOT
Code L P L P T TH PR L P T
AL
Skill Enhancement
Course
USCA Advanced Culinary 10
- 4 - - 60 - - - 2 - 2
601 Arts - Indian 0
USCA Advanced Culinary 10
- 4 - - 60 - - - 2 - 2
602 Arts - International 0
USCA6 10
Chocolaterie - 4 - - 60 - - - 2 - 2
03 0
USCA6 Project Research 10
- 4 - - 60 - - - 2 - 2
04 (Culinary Based) 0
USCA6 Experimental and 10
- 4 - - 60 - - - 2 - 2
05 Innovative Cuisine 0
USCA6 Advanced Culinary 10
3 - - 45 - - - 2 - - 2
06 Arts 0
USCA6 10
Food Tourism 3 - - 45 - - - 2 - - 2
07 0
Discipline Specific
Elective
USCA6 10
Indian snacks 3 - - 45 - - - - 2 - - 2
08 0
USCA6 10
Indian confectionary 3 - - 45 - - - - 2 - - 2
09 0
Kitchen Facilities
USCA6 Planning and 10
3 - - 45 - - - 2 - - 2
10 Environmental 0 -
Consciousness
Entrepreneurship and 10
3 - - 45 - - - 2 - - 2
Restaurant Startup 0
Generic Elective
Eco friendly practices 10
3 - - 45 - - - - 2 - - 2
in culinary operation 0
Introduction to 10
3 - - 45 - - - - 2 - - 2
Maritime Hospitality 0
 50 50 1 1
Total 15 20 - 225 300 - - 20
0 0 0 0

L one lecture / period of 60 minutes (1 hr.)P Practical T Tutorial

1. Semester wise Theory:- BA In Culinary Arts

Theory

SEMESTER 1
THEORY
USCA 101 – PRINCIPLES OF FOOD PRODUCTION
Objectives:Objective of this course is orientation to development of Culinary as
profession, introduction to basic baking techniques and pre-preparation techniques of
cooking.

Learning Outcome:
After completion of the below units, a student will be able to:
 Define aims of cooking, draw organization chart of classical kitchen brigade and
list the duties of kitchen staff
 List ingredients, tools and equipment used in bakery and the methods of bread and
cookies making
 List the kitchen, tools, equipments and fuels used in commercial kitchen.
 Pre-preparation, methods and list the methods of cooking food.
Sub Total hrs
Unit Topic
unit 45
Unit 15 hrs
INTRODUCTION TO CULINARY ARTS
1
1.1 Aims and Objectives of Cooking Food
1.1.2 Level of skills & experience
1.1.3 Attitude & Behavior in the kitchen
1.1.4 Career avenues open to chefs.
1.1.5 Classical Kitchen Brigade
1.1.6 Organizational Structure of The Kitchen
1.1.7 Modern Staffing in Various Category Hotels
1.1.8 Duties & Responsibilities Of Various Chefs
1.1.9 Coordination of Kitchen with Other Departments
1.2 INTRODUCTION TO BAKING

1.2.1 Safe food Handling practices

1.2.2 Tools, Equipment & Key Ingredients required in Baking
1.2.3 Understanding different types of bread
1.2.4 Understanding different methods in bread making
1.2.5 Basic faults in bread making
Various types of Cookies
1.2.6 Different method of making Cookies
 1.2.7

1.3 INTRODUCTION TO INDIAN COOKING

1.3.1 Introduction
1.3.2 Philosophy of Indian Food
1.3.3 Influences of the Invaders &travelers on Indian Cuisine
1.3.4 Equipment used in Indian Cooking
1.3.5 Regional & Religious Influences on Indian Cuisine

Unit 15 hrs
2.1 TYPES & SECTIONS OF A KITCHEN
2
2.1.1 Commissary
2.1.2 Butchery
2.1.3 Main Kitchen (Indian, Western & Chinese)
2.1.4 Garde Manger
2.1.5 Satellite Kitchen
2.1.6 Bakery & Confectionery
2.1.7 Pantry
2.1.8 Kitchen Stewarding
2.1.9 Show Kitchen
2.1.10 Cafeteria Kitchen
2.1.11 Walk-in cooler & walk-in freezer
2.2 TOOLS, EQUIPMENT & FUELS USED IN THE KITCHEN
2.2.1 Identification, Classification, & Uses of Equipment
2.2.2 Capital & Operational Equipment
Types & Uses of various knives, care & maintenance of knives,
2.2.3 how to
2.2.4 choose a knife
2.2.5 Fuels used in the kitchen
Unit 15 hrs
3.1 PREPARATION & MIXING OF INGREDIENTS
3
3.1.1 Washing
3.1.2 Peeling & Scraping
3.1.3 Pairing
3.1.4 Cutting
3.1.5 Grating
3.1.6 Grinding
3.1.7 Mashing
3.1.8 Sieving
3.1.9 Milling
3.1.10 Steeping
3.1.11 Centrifuging
3.1.12 Emulsifying
3.1.13 Evaporation
3.1.14 Homogenisation
3.1.15 Beating
3.1.16 Blending
3.1.17 Cutting in
3.1.19 Creaming
3.1.20 Folding
 3.1.21 Kneading
3.1.22 Pressing
3.1.23 Rubbing in
3.1.24 Rolling in
Stirring
COOKING TEMPERATURES & METHODS OF
3.2 COOKING
3.2.1
3.2.2
3.2.3 Heat Transfer & its relationship to Food Preparation
3.2.4 British Thermal Unit (BTU)
3.2.5 Heat Fusion
Thermal Conductivity
3.2.5 Induction Cooking
3.2.6 Heat Removal-Cooling
3.2.7 Freezing of Foods
3.2.8 Thawing of Foods
3.2.9 Re-heating of Food
3.2.10 Effects of Heat on Foods
3.2.11 Boiling
3.2.12 Poaching
3.2.13 Stewing
3.2.14 Indian Dum Phukt
Braising
3.2.15
Frying a) Shallow b) Deep
3.2.16 Baking
3.2.17 Roasting
3.2.18 Spit Roasting /Indian Tandoor Roasting
3.2.19 Microwave Cooking
Blanching

USCA 105- FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE

Objectives: Objective of this course is to familiarize the students with fundamentals of Food &
Beverage department, its sections and duties of its staff and various types of service.

Learning Outcome:-
After completing the below unit students will be able to:
 State the sectors of Food and Beverage Industry
 Draw the Organization chart of Food and Beverage Department of a hotel
 Describe the duties and responsibilities of various positions in F&B Department
 State the features of various ancillary departments of Food and Beverage
 List various equipments used in F&B Department, their specifications and
maintenance.

 List various types of service and explain their features

 State the techniques in organizing dining room operations
 Sub Total hrs
Unit Topic
unit 45
Unit 1 1.1 Introduction To Hotel And Catering Industry 15 hrs
Role of catering establishment in travel / tourism industry
1.1.1
Sectors of food service industry (Classification)
1.1.2
- primary and secondary - commercial and welfare
- captive, non-captive and semi-captive markets 1.3 Employment
Opportunities.
1.1.3
The concept of and contributors to a Meal Experience
1.2 Departmental Organisation & Staffing
1.2.1 Organisation of F & B Department of a Hotel
1.2.2 Typical hierarchy of a dining room brigade (English & French)
1.2.3 Attributes & Competencies of F & B Personnel
1.2.4 Duties and responsibilities of F & B Staff
 F & B Manager
 Banquet manager
 Outlet Manager (All day dining/In-Room Dining/Specialty
Restaurant)
 Senior captain/ Captain/ Supervisor
 Steward
 Sommelier
 Trancheur
 Hostess
 Cashier
 Room Service Order Taker
 Busboys
1.2.5 Departmental Relationship of F& B with other Departments
Operational & Auxiliary Areas of Food & Beverage 15 hrs
Unit 2 2.1
Department
a) Coffee shop (all day dining)
b) Snack bar / counter service
c) Specialty restaurant / theme restaurant
d) Banquet operations / off premise catering
e) In-Room Dining (Room Service)
f) Discotheque / night club
g) Mini Bar
h) Vending Machines
i) Dispense Bar & Public Bar
j) Pantry / Still room
k) Hot Plate
l) Kitchen stewarding
m) Silver room / plate room
n) Linen room
2.2 FOOD AND BEVERAGE SERVICE EQUIPMENT
2.2.1 Classification of equipment. (Familiarization of equipment)
2.2.2 Criteria for selection and requirements
 Tableware & Serviceware (Glassware, crockery & china,

Miscellaneous equipment and wares with their uses

  Care & maintenance of equipment
 Furniture (Tables, Chairs, Trolleys, Dumb
waiter, hostess desk
 Linen
2.2.3 Table d„hôte and A la carte menus
 Side Work : Mis-en-place, Mis-en-Scene
Unit 3 3.1 DINING SERVICES METHODS,TECHNIQUES & STYLES 15 hrs
a) Table service
 Silver service/ English service
 American/ Plated
 Family
 Russian
 Butler
 Gueridon
b) Bar Counter
c) Assisted Service
Carvery
Buffet
d) Self Service
Cafeteria
- Straight flow
- Free-flow
- Echelon
- Supermarket
e) Single point service
 Take-away
 Drive through
 Fast food
 Vending
 Kiosk
 Food court
- Bar
f) Specialised (in-situ)
- Tray
- Trolley
- Home delivery
- Lounge
- In Room
- Drive in

3.2 Dining Room Operations

3.2.1 Typical Restaurant / Coffee Shop Layout
3.2.2 The Concept of stations, numbering the tables and covers at a table
3.2.3 Reservation Systems in Restaurants
3.2.4 Records & Registers maintained by a Restaurant
3.2.5 Rules to be observed while laying and waiting at the table.
3.2.6 Dos & donts of wait staff in a dining room operations
3.2.7 Organising the staff for service – The Team Approach and the
3.2.8 Individual Service Approach
USCA 107- FOOD SAFETY & HYGIENE

Objective:Objective of this course is to familiarize the students with importance of

hygiene and Food Safety in Hospitality Industry.

Learning Outcome:-
After completing this unit students will be able to:
 Define microbes and conditions for growth of microbes
 List the importance and basic principles of HACCP
 List micro organisms
 Define Food Adulteration and adulterants
 State the types and uses of Food Additives
 State the importance of Hygiene
 List various methods of Food Preservation
 State the regulations and regulating bodies governing Food Safety and Hygiene.

Sub Total hrs

Unit Topic
unit 45
Unit 1 1.1 HOSPITALITY INDUSTRY & FOOD SAFETY 15 hrs
1.1.1 Importance of Food Safety in Hospitality Industry
1.1.2 Responsibilities of Owner, Managers & Food Handlers
1.1.3 Economic consequences of food safety hazards
1.2 FOOD MICRO BIOLOGY
What are microbes (Bacteria, Yeast & Mould)
1.2.1
Classification of Microorganisms and their characteristics
1.2.2
Factors for growth
1.2.3
Role of Microbes in manufacture of fermented foods (Dairy
1.2.4
products, veg & bakery preparation, alcoholic beverages,
vinegar, fermented Indian foods).
HAZARD ANALYSIS CRITICAL CONTROL POINT
1.3
(HACCP)
1.3.1 Introduction
1.3.2 Importance
1.3.3 HACCP Principles
1.3.4 HACCP in India
1.3.5 Food Regulation in India & HACCP
1.3.6 Food Service Management & HACCP
1.3.7 7 Critical Control Points
Unit 2 2.1 FOOD BORNE INFECTIONS & MICROBIAL AGENTS 15 hrs
2.1.1 Classification of Food Borne Diseases
2.1.2 Mode of Transmission of Diseases
2.1.3 Food Borne Illness
 2.1.4 Food Poisoning (Intoxication)
2.1.5 Food Infections
2.1.6 Food Borne Bacterial Agents
2.1.7 Food Borne Viruses
2.1.8 Protozoans
2.1.9 Food Borne Helminths
2.1.10 Prions
Staphylococci, Salmonella, Escherichia coli, Hepatitis,
2.1.11 Listeria, clostridium
botulinum, Vibrio-cholera, Shigella, Ameobic Dysentery, and
2.1.12 Trichnia)
2.1.13 Natural Toxins (Kesari Dal, Potatoes, Mushroom, Shell Fish
& Peanuts)
Chemical Toxins (Tin, Copper, Lead, Arsenic)
Types of Infections & Microbial Agents
Emerging versus Contemporary Food Borne Infections

2.2 FOOD ADULTERATION

Definition and types
2.2.1 Tests to detect (coffee, semolina, flour, ghee, butter,
2.2.2 margarine, oil, milk, turmeric, coriander powder, pepper
corns, meats)
2.2.3 Foods Laws, authorities and related standards (PFA, FPO,
MFPO, MMPO, Agmark, BIS & FSSAI, Organic
Certification, Vegetarian and non-vegetarian visual symbols
on packed foods)
2.3 FOOD ADDITIVES
2.3.1 Definition
2.3.2 Uses of Food Additives
2.3.3 Types of Additives
2.3.4 Colours & Flavours
2.3.5 Browning reactions
Unit 3 3.1 HYGIENE 15 hrs
Rules & Importance of Hygiene
3.1.1 Types of Hygiene
3.1.2 Personal Hygiene
3.1.3 Workplace Hygiene
3.1.4 Food Hygiene
3.1.5 Waste Disposal- Types of waste, Waste disposal
3.1.6 management, staff training
3.1.7 Pest Control- Types of Pests, Inspection of Premises, Pests
3.1.8 Prevention
3.1.9 Methods of Pest Control,
3.1.10 Cleaning & Sanitation- Methods of cleaning & Sanitizing
3.1.11 Factors affecting sanitizers
Methods of cleaning & Sanitizing
3.2 FOOD PRESERVATION& STORAGE
 3.2.1 Methods of Preservation
3.2.2 Natural & Chemical Preservation
3.2.3 Low Temperature (refrigeration, freezing, blast freezing)
3.2.4 High Temperature (pasteurization, sterilization, canning)
3.2.5 Irradiation
3.2.6 Advantages & Disadvantages of various methods
3.2.7 Saving the nutrients in food
3.2.8 Types of Food Storage
3.2.9 Dry, Refrigerated & Freezer
3.2.10 FIFO
3.2.11 Stock Rotation & Cross Contamination
3.3 REGULATION & REGULATING BODIES
3.3.1 Governing bodies controlling hygiene practices in food outlets
3.3.2 Rules & Regulations
3.3.3 Food Establishment Inspections
3.3.4 Record Maintenance System
3.3.5 Food Safety Certification
3.3.6 Food Safety Training Program

USCA 108- INTRODUCTION TO THE HOSPITALITY INDUSTRY

Objective:Objective of this course is to familiarize student with Hospitality Industry
and prospects of developing a Career in Hospitality.

Learning outcome:
 State the career opportunities in Hospitality Profession
 Define service industry and its objective
 List the impact of travel and tourism on Hotel Industry
 State the economic significance of tourism
 State the features of Food and Beverage Industry
 List popular Chains of hotels
 Draw the organization chart of different categories of hotels
 State various departments in hotels and their functions
Sub Total hrs
Unit Topic
unit 45
Unit 1 1.1 PERSPECTIVES ON CAREERS IN HOSPITALITY 15 hrs
1.1.1 Etymology, Meaning & Definitions of Hospitality
1.1.2 Origin, History & Evolution of Hospitality & Hotels
1.1.3 (International & Indian Perspective)
1.1.4 What is Hospitality Management?
1.1.5 The Managers Role in the Hospitality Industry
1.1.6 Why Study a Hospitality Management Program
1.1.7 Employment Opportunities
1.1.8 Planning a Career
1.1.9 Employment as an Important part of Education
 1.1.10 Profiting from work Experience
1.1.11 Learning on the job
1.1.12 Other ways of profiting from the job
1.1.13 The Outlook for Hospitality
1.1.14 Polarization in Hospitality Service Organizations
1.1.15 Accelerating Competition
1.1.16 Service is the difference
1.1.17 Value consciousness
1.1.18 Technology
1.1.19 Empowerment
1.1.20 Concern with Security
1.1.21 Concern with Food Safety & Sanitation
1.1.22 Sustainability
1.1.23 Diversity
1.2 HOSPITALITY AS A SERVICE INDUSTRY
1.2.1 What is Service
1.2.2 Type of service
1.2.3 Rendering Personal Service
1.2.4 Task
1.2.5 Interpersonal Skills
1.2.6 Managing the Service Transactions
1.2.7 The Product view of Service
1.2.8 The process view : Empowerment
1.2.9 Service Culture
1.2.10 Employee as a product : Importance of People
1.2.11 Employees as Internal Customers
1.2.12 Service as a sustainable competitive advantage
1.3 TRAVEL & TOURISM
1.3.1 The Economic Significance of Tourism
1.3.2 Travel & Tourism Industry
1.3.3 Nature of the travel & tourism industry
1.3.4 Interrelationships within the travel & tourism industry
1.3.5 Reason & need for people to travel
1.3.6 The impact of travel on the hotel industry
Unit 2 2.1 THE FOOD SERVICE INDUSTRY 15 hrs
2.1.1 The Dining Market versus the Eating Market
2.1.2 Categories of Restaurants
 Fine Dining restaurants
 Casual Upscale Dining
 Mid-scale Restaurants
 Quick Service Restaurants
 Restaurants in retail Stores
 Restaurants in Shopping Malls
DEFINITION & EVOLUTION OF HOTELS & MAJOR
2.2
HOTEL CHAINS
2.2.1 Inns & Hotels
 2.2.2 History & Development of the Hotel Industry
2.2.3 Origin of Hotels
2.2.4 The Taj Hotel Group
2.2.5 Oberoi Hotels
2.2.6 Leela Palaces & Hotels
2.2.7 Lemon Tree Hotels
2.2.8 ITC Hotels
2.2.9 Hyatt Hotels
2.2.10 Holiday Inn
2.2.11 Hilton
2.2.12 Four Seasons
2.2.13 The Marriott Group
2.3 ORGANISATION STRUCTURE OF THE HOTEL
Organizing Chart of a Medium size & Large size Hotel
2.3.1
The Concept of Revenue Earning & Support Departments in a
2.3.2
hotel
2.3.3
Hotels – Different types of Hotels
HOTEL FOOD & BEVERAGE OUTLETS &
Unit 3 3.1 15 hrs
OPERATIONS
3.1.1 Coffee Shops
3.1.2 Introduction to Banquets & Function Catering
3.1.3 Organisation & Fundamentals of Room Service & Operations
3.1.4 Specialty Restaurants in Hotels
3.1.5 Bar Operations
3.1.6 Mini Bar Operations
3.2 ACCOMMODATION DEPARTMENT
Organisation Chart of Front Office & Housekeeping
3.2.1
Responsibilities of Each Section of the Front Office
3.2.2
Responsibilities of Each Section of Housekeeping Department
3.2.3
Activities involved in the Guest Cycle (From Check-in to
3.2.4
Check-out)
3.2.5
The concept of Public areas in Housekeeping
3.3 OTHER DEPARTMENTS IN THE HOTEL
3.3.1 Security Department
3.3.2 Accounts & Food & Beverage Controls Department
3.3.3 Engineering / Maintenance Department
3.3.4 Sales & Marketing Department
3.3.5 Human Resource & Personnel Department
3.3.6 Spa & Health Club
3.3.7 Purchasing & Receiving Department & Stores

USCA 109- PRODUCT KNOWLEDGE

Objective:Objective of this course is to familiarize the students with various

ingredients used in Food Production, Its properties and quality checks

Learning Outcome:
 State the properties , nutritional value and quality checks of dairy products ,
cereals and eggs
 State the properties , nutritional value and quality checks of vegetables, fruits
and herbs
 State the properties , nutritional value and quality checks of meat products , fish
and Fats and oils

Sub Total hrs

Unit Topic
unit 45
Unit 1 1.1 DAIRY PRODUCTS 15 hrs
Identify & Name the Dairy Products
Milk (Full Cream (whole), Skimmed, Semi Skimmed Milk,
1.1.1
Condensed Milk (Evaporated, Powdered)
Cheese (Hard, Semi - Hard, Soft)
- Yoghurt & Cultured Milk Drinks (flavoured, natural &
1.1.2
drinking yoghurt)
Butter (unsalted, salted) & Cream (double cream, soured
1.1.3
cream, crème fraîche
1.1.4
Nutritional value of dairy products
1.1.5
Factors to consider when choosing dairy products
1.1.6
Storage of dairy products
1.1.6
Use of suitable methods when preparing and cooking dishes
using dairy products.
1.2 CEREAL PRODUCTS
Identify & Name the types of cereals :
 Wheat, Corn, Oats, Rice, Barley, Rye, Quinoa, Millet, Beans,
Lentils, Peas
1.2.1  Cereal Grain- Semolina, Cracked Wheat, Bran, Wheat
Flakes, Cous Cous,
Bulgur Wheat
 Cereal Products
Flours, Bread, Pasta, Noodles, Asian Wrappers, Raising
1.2.2 Agent (Fresh Yeast, Dried Yeast, Baking Powder , Baking
Soda, Cream of Tartar)
1.2.3 Nutritional value of the different types of cereals and cereal
1.2.4 products
1.2.5 Identify the basic structure of cereal grains
1.2.6 Factors to consider when choosing cereals and cereal
1.2.7 products
How cereals and cereal products should be stored
Suitable methods when preparing and cooking cereals and
cereal products
1.3 EGGS
1.3.1 Identify different types of egg (hen, quail, duck, emu,
ostrich, bantam, goose, turkey, guinea fowl eggs, pheasant,
1.3.2 wild bird eggs & preserved eggs).
1.3.3 Identify the structure of an egg
 1.3.4 State the nutritional value of an egg
1.3.5 Explain the factors to consider when choosing eggs
1.3.6 Explain how eggs should be stored
1.3.7 Describe the uses of eggs
Demonstrate the use of suitable methods when preparing and
cooking eggs.
Unit 2 2.1 VEGETABLES 15 hrs
Name & Classify the different vegetables :
- Roots, tubers, bulbs, shoots, green leaves, Chinese
2.1.1 greens,
peas, beans, pods, squashes, vegetable fruits, salad
vegetables,
mushrooms, fungi, stems, flowers, fruit, seeds,
2.1.2 (pulses and
2.1.3 legumes)
2.1.4 State the nutritional value of vegetables
2.1.5 Explain the factors to consider when choosing vegetables
2.1.6 Explain how vegetables should be stored
Demonstrate the use of suitable methods when preparing and
cooking
vegetables
2.2 FRUITS
2.2.1 Name && Classify the different Fruits:
- Apples, Pears, Quinces, Medlars,
- Melons, grapes, figs, rhubarb,
- Berries, currants, citrus, pome, stones, tropical
- Dried, bottled & crystallised fruits
2.2.2 State the nutritional value fruit
2.2.3 Explain the factors to consider when choosing fruits
2.2.4 Explain how fruits should be stored
2.3 FLAVOURINGS & HERBS
2.3.1 Uses of flavourings & herbs
2.3.2 Common Herbs & Spices
2.3.3 Storage of herbs and spices.
2.3.4 Use of spices & herbs in preparation of dishes / meals.
Unit 3 3.1 MEAT, POULTRY & GAME 15 hrs
Identify &Name the different types of Meat :
3.1.1 Beef & Veal
- Pork, Lamb, Chicken, Turkey
3.1.2 Duck & Goose
- Furred & Feathered Game
3.1.3 Sausages & Salami
- Ham, Bacon & Cured Meat
3.1.4 State the nutritional value of the different types of Meat
3.1.5 Identify the cuts of meat
3.1.6 Describe the structure of meat and its effects on
3.1.6 preparation and cooking
3.1.7 Explain the factors to consider while choosing meat
 3.1.8 Explain how meat should be stored
Demonstrate the use of suitable methods when preparing
and cooking meat.

3.2 FISH & SHELLFISH

3.2.1 Name &Identify the types of Seafood :
 Fish (oily, white), shellfish
 Sea fish
 Freshwater fish
 Smoked & Preserved fish
 Crustaceans
 Molluscs
 Cephalopods
 Other edible sea creatures
 Sea vegetables
State the nutritional value of Seafood
3.2.2 Identification of the cuts of Fish
3.2.3 Structure of fish and its effects on preparation and cooking
3.2.4 Factors to consider while choosing seafood
3.2.5 Use of suitable methods when preparing and cooking
3.2.6 seafood
3.3 FATS & OILS
3.3.1 Name the types of fat :
 Animal fat
 Butter, ghee
 Vegetable fat
 Cooking oil
 Margarine
3.3.2 Nutritional value of fats and oils
3.3.3 The choice of fats and oils
3.3.4 How of fats and oils should be stored
3.3.5 Use of fats and oils in food preparation
USCA 110- COMMUNICATION SKILLS - ENGLISH & FRENCH

Objectives:Objective of this course is to enhance the communication skills in

English/ French required of a Culinary Professional

Learning outcome:
 Frame grammatically correct sentences in English
 Apply the correct conjugation of verbs in sentences
 Frame simple sentences in French

Sub Total hrs

Unit Topic
unit 45
15 hrs
Unit 1 1.1 The Sentence – Kinds of Sentences – Subject & Predicate
 1.2 The Phrase & The Clause
1.3 Parts of Speech – Noun, Adjective, Pronoun, Verb, Adverb,
Preposition,
1.4 Conjunction, Interjection
1.5 Noun – Kinds of Noun (Common, Proper, Collective,
1.6 Abstract)
1.7 The Noun : Gender (Masculine, Feminine, Common, Neuter)
1.8 The Adjective – Kinds of Adjective, Comparison of
1.9 Adjectives (Positive,
Comparative, & Superlative Degrees. The Correct use of
1.10 some Adjectives
1.11 Articles - Use of Definite & Indefinite Articles
Personal Pronouns – Forms of the Personal Pronouns
French
Translate the Dialogue into English
Culinary Terms – Translate to French using match the
columns / crosswords
15 hrs

2.1 The Verb

2.2 Transitive & Intransitive Verbs
2.3 Person & Number
Active & Passive Voice
2.4
Direct & Indirect Speech
2.5 Tense (Past, Present & Future)
2.6 Kinds of Adverbs
2.7 The Preposition
2.8 Kinds of Prepositions
Unit 2
2.9 Using appropriate Prepositions
2.10 The Conjunction
2.11 Use of Appropriate Conjunctions
2.12 Classes of Conjunctions
2.13 The Interjection
2.14 Meaning & Some Examples
Punctuation
2.15 Commonly confused words / Common Errors / Antonyms /
2.16 Synonyms
15 hrs
French
3.1 Days, Months, Numbers, Seasons
3.1.1 Plan a Five Course menu in French
3.1.2 Newspaper reading – Current Affairs
3.1.3 Comprehension
3.1.4 Précis Writing
Unit 3 Paragraph Writing
3.1.5
3.1.6 Conversation / Role Play
3.1.6 Public Speaking
3.1.7 Make Negative, Make Plurals, Conjugate in the Present
3.1.8 tense ; avoir, entrée, Faire, Manger, Boire, Mettre
Semester 2

THEORY
USCA 201- PRINCIPLES OF FOOD PRODUCTION

Objective: The Objective of this course is to familiarize the student towards analysis of food,
stocks,soups, salads, eggs, fish and basic Indian cuisine

Learning Outcome:
 Furnish the basics of Food analysis
List the methods of preparation of soups and stocks as mentioned in the
syllabus.
 List the methods of preparation of sauces as mentioned in the syllabus.
 List various types of salads
 List various cuts of Fish
 Define various cuts of meat
 State basic principles of baking sponges and pastries
 List various masala combinations as mentioned in their learning material
Sub Total
Unit Topic
unit hrs 45
SENSORY, IDENTIFICATION & EVALUATION OF
Unit 1 1.1 15 hrs
FOOD INGREDIENTS
Organoleptic Sensory Evaluation (wherever necessary)
(Taste, smell,
1.1.1 hearing, eyes)
1.1.2 Identification of Ingredients
1.1.3 Presentation
1.1.4 Basic Factors of presentation (temperature, flavour, colour,
1.1.5 shapes)
Texture & Consistency (Firm & Close, short & crumbly,
spongy, light
& even, flaky, coarse, tough, hard, roping, pouring, soft
peak, medium
peak, stiff peak).
STOCKS, GLAZES, COOKING LIQUORS&
1.2
THICKENING AGENTS
1.2.1 Introduction
1.2.2 Definition of Stock & Glazes
1.2.3 Uses of Stock & Glazes
1.2.4 Classification of Stock
1.2.5 White Stock (fond Blanc)
1.2.6 Brown Stock (fond brun) & Indian Yakhni Stock
1.2.7 Fish Stock (fumet)
1.2.8 Vegetable Stock
 1.2.9 Neutral Stock
1.2.10 Remouillage
1.2.11 Court Bouillon
1.2.12 Pot Liquor
1.2.13 Emergency Stock / Convenience Bases
1.2.14 Elements of Stocks & its Characteristics
Precautions to be taken while preparing Stock
1.2.15 Definition
1.2.16 Starches as Thickening Agent
1.2.16 Definition of Roux
1.2.17 Types of Roux (white, blond, slack, brown)
1.2.18 Other thickening agents
 White wash (fecule)
 Cornstarch (cornflour)
 Arrowroot
1.3 SOUPS
1.3.1 Classification of soups with examples
1.3.2 Clear Soup
1.3.3 Broth
1.3.4 Consommé
1.3.6 Thick soup
1.3.7 Puree
1.3.8 Cream
1.3.9 Velouté
1.3.10 Bisque
1.3.11 Chowder
1.3.12 Cold Soup
1.3.13 Speciality Soup
1.3.14 Tips for Making Good Soups
Unit 2 2.1 SAUCES 15 hrs

2.1.1 Definitions
2.1.2 Functions & Uses
2.1.3 Structure of Sauces
2.1.4 Classification of Sauces
Emulsions
2.1.5
Definition of Emulsion
2.1.6 Types of Emulsions a) Miscible b) Immiscible)
2.1.7 Stabilisation of Emulsifiers
2.1.8 Causes of Breakdown of the Emulsions
2.1.9 Preparation of Basic Mother Sauces & Derivatives of Each
2.2 SALADS
2.2.1 Introduction
2.2.2 Composition of a Salad
2.2.3 Types of Salad
Various Types of Lettuce Used in Salads
2.2.4 Salad Dressing
2.2.5 Emerging Trends in Salad Making
2.2.6 Salient Features of Preparing Good Salads
2.2.7 Classification of Vegetables
2.3 EGGS & FISH
 2.3.1.1 Introduction
2.3.1.2 Cooking of eggs for breakfast
2.3.1.3 Identification & Classification of Fish
2.3.1.4 Cuts of Fish
2.3.2.1 Darne
2.3.2.2 Trançon
2.3.2.3 Fillet
2.3.2.4 Suprême
2.3.2.5 Delice
2.3.2.6 Goujon
2.3.2.7 Goujonettes
2.3.2.8 Paupiette
2.3.2.9 En tresse
2.3.2.10 En Loregnette
2.3.2.11 Pavé
2.3.2.12 Cravate (plaited)
Cooking of Fish
Unit 3 3.1 INTRODUCTION TO MEATS 15 hrs
3.1.1 Lamb, Pork, Beef, Veal & Furred Game
3.1.1.1 Introduction
3.1.1.2 Cuts of lamb, beef, veal and pork (with diagram)
3.1.1.3 Processing of a Whole Animal
3.1.1.4 Classification of Meats
3.1.1.5 Yield Tests
3.1.1.6 Introduction to Poultry & Game Bird
3.1.1.7 Introduction
3.1.1.8 Physical & Chemical Characteristics of Poultry
3.1.2 Trussing Methods
3.1.2.1 Some Classical Preparations of Poultry
3.2 BASIC SPONGE, CAKE & PASTRY
3.2.1 Introduction
3.2.2 Pastry Techniques and Principles
3.2.3 Principles Behind Making of Sponge
3.2.4 Points to be Kept in Mind While Making Sponges & Cakes
3.2.5 Different types of Pastry
3.2.6 Basic method of making pastry
3.3 MASALAS, PASTES & INDIAN GRAVIES
3.3.1 Introduction
3.3.2 Blending of Spices & Concept of Masalas
3.3.3 Concept of Dry & Wet Masalas
3.3.4 Pastes used in Indian Cooking
3.3.5 Difference between Gravies & Curries
3.3.6 Regional Gravies
3.3.6 Preparation of Gravies

USCA 205- FOOD & BEVERAGE STUDIES

Objective:The Objective of this course is to familiarize student with various types of
Menus and meal types and give orientation to Non Alcoholic beverages and French
classical menu.

Learning Outcome:
 Plan a five course menu of various F&B Outlets as mentioned in the syllabus
 List the courses of French Classical menu
 State various types tobacco
 Classify non alcoholic beverages
 Explain the KOT Control system

Sub
Unit Topic Total hrs 45
unit
Unit 1 1.1 MEALS & MENU PLANNING 15 hrs
Menu – Origin, definition & objectives
1.1.1
Types of meals (Breakfast, Brunch, Lunch, Afternoon tea,
1.1.2
High tea, Dinner)
1.1.3
Types of Menu
a) A la carte
b) Table d‟ hote
c) Cyclic menu
d) Banquet menu
e) Carte du jour / plat du jour
f) California menu
g) Take-away
1.2
Other types of menu
a) Children‟s menu
b)Club menu
c)Ethnic menu
d). Health menu
e). Spa Menu,
f). Ayurvedic Menu
1.3
Principles of Menu planning
1.4
Breakfast: English, Continental, American, Indian
1.5
Types of Tea Service: Full Afternoon Tea, High Tea
Unit 2 2.1 FRENCH CLASSICAL MENU 15 hrs
2.1.1 Sequence and Courses
2.1.2 General Accompaniments for Classical Dishes
2.2 ICE CREAMS
2.2.1 Ingredients of Ice Creams
2.2.2 Types & categories of Ice creams
2.3 TOBACCO
2.3.1 Introduction to Cigars and cigarettes.
2.3.2 Types of tobacco
 2.3.2 Shape, size, color &Brand names with country of origin.

Unit 3 3.1 NON ALCOHOLIC BEVERAGES 15 hrs

Definition of beverages
3.1.1 Classification chart –alcoholic & non-alcoholic drinks.
3.1.2 Stimulating-Tea, Coffee & Cocoa, (origin, manufacture,
3.1.3 Method of
3.1.4 preparation, types & brands)
3.1.5 Nourishing-health drinks
3.1.6 Refreshing –juices, squashes, crushes, syrups & aerated
3.1.7 water
Table Water (origin, types & brands) & carbonated water.
3.2 SIMPLE CONTROL SYSTEMS
3.2.1 Restaurant Reservation System
3.2.2 K.O.T Checking System
3.2.3 Types of KOT/BOT
3.2.4 Methods of Billing (Manual & Computerised)

USCA 207- CULINARY MATH

Objective: The objective of this course is to equip the student with basic arithmetic
calculations required for Culinary Professional.

Learning Outcome:
 Perform basic arithmetic calculations with principles of BODMAS
 Convert metric system in to imperial
 Able to define various measuring units of volume, distance and weight
 Calculate food cost percentage of furnished data
 List and define inventory valuation methods as per the syllabus
 Calculate REVPASH

Sub Total hrs

Unit Topic
unit 45
Unit 1 1.1 BASIC ARITHMETIC 15 hrs
Addition, Subtraction, Multiplication & Division (Application
of the Rule of
1.1
BODMAS)
Working with Decimals& Rounding up Figures
1.1.2
Fractions & Percentages
1.1.3
Basic Geometric Shapes & Related Fundamental Formulae
1.1.4
such as Area,
Perimeter & Volume (square, rectangle, circle, triangle, cube,
cuboid, sphere,
1.1.5
cylinder)
Application of Pythagoras Theorem
 1.2 METRIC SYSTEM
Basic Units (gram, litre, millilitre, millimeter, centigrade,
1.2.1
kilo,
1.2.2
Converting to Metrics
1.2.3
Metric Recipe
1.3 MEASUREMENT
1.3.1 Ingredients Measurement
1.3.1.2 Weight
1.3.1.3 Volume
1.3.1.4 Count
1.3.5 Portion Control
1.3.5.1 Portion Control in preparation
1.3.5.2 Portion Control in Plating & Service
Unit 2 2.1 UNITS OF MEASURES (TO & FROM) 15 hrs
2.1.1 Oven Temperature : Celsius, Fahrenheit, Gas
2.1.2 U.S Cups : cups to ml
2.1.3 Spoons : ml to teaspoons / tablespoons
2.1.4 Volume : ml to ounce / pints
2.1.5 Weight : grams to ounce / pounds
2.1.6 Linear Measurements : mm to inches & cm to inches
2.2 SCALING RECIPES
2.2.1 Procedure for scaling total yield
2.2.2 Procedure for scaling portion size
2.3 PROBLEMS IN SCALING RECIPES
2.3.1 Measuring
2.3.2 Surface & Volume
2.3.3 Equipments
2.3.4 Time
Unit 3 3.1 FOOD COST CALCULATION 15 hrs
3.1.1 Food Cost percentage
3.1.2 Yield Cost Analysis
3.1.3 Raw Yield Test
3.1.4 Cooked Yield Test
3.1.5 Portion Cost
3.2 INVENTORY CONTROL
3.2.1 Physical & Perpetual Inventory
3.2.2 Inventory Valuation
3.2.3 FIFO (First In First Out)
3.2.4 LIFO (Last In First Out)
3.2.5 FEFO (First Expiry First Out)
3.2.6 Weighted Average
3.2.7 Inventory Turnover Ratio
CALCULATION OF REVENUE ASPECTS OF FOOD
3.3
SERVICE OPERATIONS
3.3.1 Seat Turn Over Ratio
3.3.2 Sales Mix
 3.3.3 Average Spending Power (Average per cover or Guest
Average Check)
REVPASH (Revenue Per Available Seat Hour)

USCA 208- BUSINESS COMMUNICATION

Objective:The objective of this course is to improve the communication skills of the

student in French and English as required by a Culinary Professional

Learning Outcome:
 List various channels and barriers of Communication
 State basic restaurant French
 Compile reports and write formal letters
 Define basic French Culinary Terms
 State various types of meetings
 Improve presentation skills
 Translate French passage to English as mentioned in their learning material

Sub Total hrs

Unit Topic
unit 45
Unit 1 1.1 CONCEPTOFCOMMUNICATIO 15 hrs
1.1.1 Process of Communication
1.1.2 Feed-Back
1.1.3 Methods of Communication– Verbal/Non-Verbal
1.1.4 Channels of communication
1.1.5 Barriers of Communication
1.2 ORGANIZATIONALCOMMUNICATION
Upward, downward, lateral communication and their purposes
1.2.1 functions ,grapevine
1.2.2 Written communication–Memos ,Circulars, notices
1.3 FRENCH
1.3.1 Time ,At the Office, in a restaurant, Asking direction

Unit 2 2.1 BUSINESSCOMMUNICATION 15 hrs

2.1.1 Planning the right look of a letter

2.1.2 Types of letters-quotations, orders, claimant adjustment, sales,
application, complaint/apology
2.2 REPORTWRITING
2.2.1 Types of Reports
2.2.2 Structure of a report
2.2.3 Types of Reports
2.3 FRENCH
 Recipes –put in the correct order, Translate to English
2.3.1
,Making-Tea, Coffee, Béchamel, Veloute, Simple
2.3.2
soups and salads
Culinary Terms
Unit 3 3.1 GROUP COMMUNICATION 15 hrs
3.1.1 Types of meetings/Advantages and Disadvantages
3.1.2 Participants Responsibilities/Brain Storming
3.1.3 Structure of a meeting–Agenda and Minutes
3.2 PRESENTATION
Making effective presentation/Speaker's appearance and
3.2.1
personality
3.2.2
Using Visual aids
3.3 INTERVIEWS
–GD/PI
3.4 FRENCH
French Basic Conversation and Translation of Passages from
3.4.1 French to English

USCA 210- ENVIRONMENTAL SCIENCE

Objective:The Objective of the course is to familiarize the students with the need
and ways to conserve the environment.

Learning Outcome:After the completion of this course the students shall be able
to list and define various components of environment, need of its conservation and
role of human beings in its conservation as per the learning material provided by
Ministry of Human Resources, Govt. of India.

Total Hrs
15
Unit 1 THE MULTIDISCIPLINARY NATURE OF
ENVIRONMENTAL STUDIES
Definition, scope and importance
Need for public awareness
Natural resources
Renewable and non-renewable resources Natural resources & associated 15 hrs
problem.
a. Forest resources: Use and over-exploitation, deforestation, case
studies. Timber extraction, mining, dams and teir effects on forests and
tribal people.
b. Water resources: Use and over-utilization of surface and ground
water, floods, drought, conflicts over water, dams benefits
and problems.
c. Mineral resources: Use and exploitation, environmental effects of
extracting and using mineral resources, case studies. d. Food resources:
 World food problems overgrazing, effects of modern
agriculture, fertilizer-pesticide problems, water logging, salinity, case
studies.
e. Energy resources: Growing energy needs, renewable and non
Unit 2 renewable energy sources, use of alternate energy sources. Case
studies. 15 hrs
f. Land resources: Land as a resource, land degradation, man induced
landslides, soil erosion and desertification.
• Role of an individual in conservation of
natural resources. Equitable use of resources for sustainable lifestyles.
Ecosystems • Concepts of an ecosystem. • Structure and function of an
ecosystem. • Producers, consumers and decomposers. • Energy flow in
the ecosystem. • Ecological succession. • Food chains, food webs and
ecological pyramids. • Introduction, types, characteristic features,
structure and function of th following ecosystem: a. Forest ecosystem b.
Grassland ecosystem c. Desert ecosystem d. Aquatic ecosystem (ponds,
stream lakes, rivers, oceans, estuaries)

BIODIVERSITY AND ITS CONSERVATION,

ENVIRONMENTAL POLLUTION & SOCIAL ISSUES
Biodiversity and Its Conservation
• Introduction-Definition: genetic species and ecosystem diversity
• Bio-geographical classification of India
• Value of biodiversity :
Consumptive use, productive use, social, ethical, aesthetic and
option values
• Bio-diversity at global, national, local levels
• India as a mega diversity nation
• Hot spots of bio-diversity
• Threats to biodiversity: Habitat loss, poaching of wild life, man-
wildlife conflicts
• Endangered and endemic species of India
Unit 3 • Conservation of biodiversity: In- situ and Ex-situ conservation 15 hrs
of biodiversity
Environmental Pollution Definition –
• Causes, effects and control measures of:
a. Air pollution
b. Water pollution
c. Soil pollution
d. Marine pollution
e. Noise pollution
f. Thermal pollution
g. Nuclear Hazards
• Solid waste management:
Causes, effect and control measures of urban and industrial wastes
• Role of an individual in prevention of pollution
• Pollution case studies
• Disaster management:
floods, earthquake, cyclone and land slides
Social issues and environment
• From unsustainable to sustainable development
• Urban problems related to energy
• Water conservation, rain water harvesting, and
watershed management
• Re-settlement and rehabilitation of people: Its problems and concerns.
Case studies.
4 • Environmental ethics: issues and possible solution
• Climate change, global warming, acid rain, ozone layer
depletion, nuclear accidents and holocaust. Case studies.
• Wasteland reclamation
• Consumerism and waste products
• Environment protection act
• Air( Prevention and control of pollution ) act
• Water ( Prevention and control of pollution ) act
• Wildlife protection act
• Forest conservation act
• Issues involved in enforcement
of environmental legislation
• Public awareness
HUMAN POPULATION & THE ENVIRONMENT AND
UNDERSTANDING EXISTENCE AND CO-EXISTENCE
 Human Population & The Environment
• Population growth, variation among nations
• Population Explosion- family welfare program
• Environment and human health
• Human rights
• Value education
• HIV/AIDS
• Women and child welfare
• Role of information technology in environment and human health
• Case studies

Understanding Existence and Co-existence

 Interrelation and Cyclicity between Material order, Bio-order, Animal
order and Human order
 Understanding the human conduct : Relationship in Family, Justice
in Relationship, Relationship of human with nature
(environment),human Behaviour, Human Values, Nature & Morality
 Understanding the Human society: Dimensions of Human Endeavour
and Objectives, Interrelationship in Society, Mutual Fulfilment and
Cyclicity in nature.
Semester 3
USCA 301- INDIAN AND INTERNATIONAL ETHNIC CUISINES

Objective
Objective Of this course is to teach them about Indian and international (Italian
Spanish, French, Chinese and Japanese) ethnic cuisines
Learning Outcome:
 After completion of this unit student will be able to list the features of Indian
cuisine and its early development regional Indian menus.
 After completion of this unit student will be able to define the features of
French, Spanish, Italian cuisine, its History and modern development region
wise.
 And will be able to state the preparation methods of Icing, Butter cream and
meringue based sponge, as stated in the syllabus.

Sub Total hrs

Unit Topic
unit 45
Unit 1 INDIAN ETHNIC CUISINE 15 hrs
1.1
1.2 Features of early Indian cuisine
1.3 Development of Indian Cuisine between 1st and 16th centuries.
Features, tradition, cookware, ingredients, festive cooking and
popular menus of following cuisines :
 Northern India: North-west frontier, Kashmiri, Delhi and Avadhi
(Dum Pukht)
 Eastern India: Bengal, Bihar, Orissa and Arunachal Pradesh
 Western India: Goa, Gujrat, Kohlapuri, Malwani, Konkan and
Agri –Koli
 Southern India: Karnataka, Kerala , Hyderabadi and Chettinad.

Unit 2 INTERNATIONAL ETHNIC CUISINE- Europe 15 hrs

2.1. French Cuisine
3 Introduction to classical cuisine
Provinces of France and its classical dishes.
Key cooking terms of /French cuisine:
Aioli Confit Florentine
Gretine
Brule Fumet Abats
Canard
2.2 Coq au vin Jambon Tartare
2.2. Tornedos
1 Crème Brulee Glace Alsacienne
2.2. Bourguigonne
 2 Normande Bearnaise Bordelaise
2.2. Rouille
3 Description and example (Traditional dishes) of French
2.3 Classical menu.
2.3. Spanish Cuisine
1 History and Development of Spanish Cuisine
2.3. Meal Routines
2 Spanish Regional Variations
2.3. Italian Cuisine
4 History and development of Italian Cuisine.
2.3. Meal structure.
5 Main ingredients used in Italian cuisine
Regional Variations

Unit 3 INTERNATIONAL ETHNIC CUISINE- Oriental 15 hrs

3.2. Introduction to Chinese Cuisine
4 History and development of Chinese Cuisine.
3.3 Meal structure.
3.3. Main ingredients used in Chinese cuisine
1 Regional Variations
3.3. Introduction to Japanese Cuisine
2 History and development of Japanese Cuisine.
3.3. Main ingredients used in Japanese cuisine
3 Regional Variations
Dining Etiquette
Bakery & Confectionary
Icings
Butter Creams- French, Italian, German
Meringue Based Sponge- Dacquiose, Japonaise, Jaconde,
Alhambra

USCA 305- BEVERAGES STUDIES

OBJECTIVE
To make students aware about various alcoholic beverages their preparation processes
and serving style

Learning Outcome
At The End Of unit I the Students Shall be able To
1. States The Production Process For Wine, Beer And Spirits
2. Demonstrate The Techniques And Procedures For Serving Alcoholic Beverages
3. State the wine coming from different countries depending on their produce
4. They will be able to demonstrate the service style for different wines
5. Pair the different wines with food
6. Explain the production process for beer and other spirits
7. Demostrate the service methods

Sub Total hrs

Unit Topic
unit 45
Unit 1 ALCOHOLIC BEVERAGES 15 HRS

1.1 Definition, history of Alcoholic Beverages & classification.

1.2 Benefitsand harmful effects of alcohol.
1.3 Definition & history of wines.
1.4 Types of Wines:
Still (red, white & rose), sparkling/Champagne, Fortified
(Sherry, Port, Madeira, & Malaga), Aromatized wines
1.5 (Vermouth).
1.6 Methods of production, Still (red, white, rose).
Viticulture
1.7 (Wine calendar, terroir, vine species, grape varieties & diseases).
Vinification
(Manufacturing process, elements of wine & faults in wines).
1.8 Champagne & Sparkling Wines.
Fortified Wines (Production & types).
a) Sherry (Solera system)
b) Port
c) Madeira
d) Marsala
e) Malaga
1.9 Aromatized wines (Definition & types)
INTRODUCTION TO WINE PRODUCING COUNTRIES 15 hrs
Unit 2
OF THE WORLD
2.3
(Principal regions and Wine laws).
Old world wine producing countries (France, Italy, Germany,
Spain & Portugal).
New World wine producing countries (Australia, New Zealand,
\ South Africa, U.S.A. & India).
Wine tasting, Storage & Service
Food and wine Harmony.
(Menu compilation (5, 6, 7 courses) with appropriate wine)
\

Unit 3 BEER & OTHER FERMENTED BEVERAGES 15 hrs

3.1 Definition, History & Brewing process.
(Components of beer, top fermentation, bottom fermentation)
3.2 Types of Beer, Storage & Service
Other fermented beverages (Cider, Perry, Mead, Sake & Toddy)
3.3 Spirits
a) Introduction and definition
b) Pot and patent still method of production.
3.4 History, Production, types & Brand names
a) Whisky
 b) Rum
c) Brandy
d) Gin
e) Vodka, flavoured vodka
f) Tequila & Mezcal
3.5 Liqueurs
Introduction, definition & classification of liqueurs
a) Different types of liqueurs: Base, Flavours, Country of origin.
b) Brand names of liqueurs ( Generic & Proprietary)
3.6 Aperitifs & Bitters
a) Definition
b) Brand names

USCA 306- FOOD COST CONTROL

Objective
To provide the basic understanding to the students in management controls- purchase,
stores and production , costing, cost dynamics & cost control

Learning Outcome
 After completion of this units students will be able to understand cost analysis
overhead cost elements and control of cost
 understand controls- purchase, stores and production
 understand costing, cost dynamics & cost control

Sub Total hrs

Unit Topic
unit 45
Unit 1 MANAGEMENT & ELEMENTS OF COSTS 15 hrs
1.1
1.1.1 Management
1.1.2 Management objectives
1.2 Importance of financial control in catering establishments
1.2.1 Elements of Costs
1.2.2 Cost analysis – food cost labour cost
1.2.3 Overheard cost elements
Control of labour cost and over head cost

Unit 2 CONTROLS- PURCHASE, STORES AND PRODUCTION 15 hrs

2.1 Purchase Control
2.1.1 Objectives of purchasing
2.1.2 Purchasing procedures
 2.1.3 Methods of purchasing
2.1.4 Essentials of a good supplier
2.1.5 ABC analysis
2.1.6 Yield testing, yield calculations & yield percentages
2.1.7 Centralized & decentralized purchasing
2.1.8 Formats of: Purchase requisition & purchase order
2.2 Stores Control
2.2.1 Objectives of store keeping
2.2.2 Methods of store keeping classification of material , Minimum
stock, maximum stock & reorder level
2.2.3 Method of receiving : Delivery Challans, cross checking with
P.O & its documentation
2.2.4 Computerized records
2.2.5 Methods of stock valuation
2.2.6 Continuous / perpetual stock taking
2.2.7 Annual stock taking
2.2.8 Causes of difference in book stock & physical stock
2.2.9 Avoidable & unavoidable causes of food spoilage
2.3 Production Control
2.3.1 Stores issues procedure
2.3.2 opening balances of raw material / Left over & material in
2.3.3 process
2.3.4 Production planning
2.3.5 Pricing menu card
Daily material consumption record

Unit 3 COSTING, COST DYNAMICS & COST CONTROL 15 hrs

3.1.1
3.1.2 Daily food cost / gross profit with percentage & control.
3.1.3 Standard portion size
3.1.4 Standard beverage cost
3.1.5 Food cost percentage
3.1.6 Seat turnover ratio
3.1.7 Average check
3.1.8 Sales per menu
3.1.9 Gross profit method of pricing
3.1.10 Importance of pricing
Methods of pricing concept
Calculating kitchen profit

USCA 307- PRINCIPLES OF MANAGEMENT

Objectives
To provide the basic understanding to students with reference to working of business
organization through the process of management , planning and organization,directing,
leadership, co-ordination, controlling & mbo

Learning outcome:
 By the end of the session students will be able to understand the basic principle
of management with management process functions and principle. Students will
also learn the idea about of new development in management.
 The students will be able to describe and discuss the elements of effective
management.
 The students will be able to discuss the elements of effective management like
leadership, directing, motivating within the contempary organization.

Sub Total hrs

Unit Topic
unit 45
Unit 1 INTRODUCTION OF MANAGEMENT 15 hrs

1.1.1 Meaning, Definition of Management

1.1.2 Six M‟s of Management
1.1.3 Features & Importance of Management
1.1.4 Management is Art, Science and Profession
1.2.5 Managerial skills – roles
1.2.6 Levels of Management and its Functions
1.2.7 Concept of PODSCORB
1.2.9 Frederick Winslow Taylors‟s Scientific Management
1.2.8 Henri Fayol‟s Principals of Management

15 hrs
Unit 2 PLANNING AND ORGANIZING
 Planning
2.1
Definition, nature and importance of Planning
2.1.1
Elements of Planning
2.1.2
Planning process
2.2.3
Limitation of Planning
2.1.3
Organizing
2.2
Definition , nature of Organising
2.2.1
Importance of Organizing
2.2.2
Organization structure : meaning and factors of Organization
2.2.3
Structure
2.2.4
Importance of Organization structure
2.2.5
Types of Organization Structure : Formal and Informal
2.2.6
Formal Organization Structure
2.2.7
Informal Organization Structure
2.2.8
Departmentation : Meaning And Types
2.2.9
Formal Organization Structure
2.2.10
Span of control: Meaning and importance
2.2.11
Centralization : Meaning, Features and Factors
2.2.12
Decentralization : Meaning, and Factors
2.2.13
Delegation: Meaning and Relationship

DIRECTING, LEADERSHIP, CO-ORDINATION, 15 hrs

Unit 3
CONTROLLING & MBO
Directing
3.1 Meaning and Principals of Directing
3.3.1 Leadership
3.2 Definitions and Features of Leadership
3.2.1 Leadership Qualities of A Good Leader
3.2.2 Motivation
3.2.3 Maslow‟s hierarchy of needs, Hertzberg's theory of
3.2.4 motivation
3.3. Co-ordination
3.3.1 Meaning, Importance of Co-ordination
3.3.2 Steps in Effective Co-ordination
3.4 Controlling
3.4.1 Meaning, Importance of Controlling
3.4.2 Steps in Control Process
3.5 MBO
3.5.1 Definition and Features of MBO
3.5.2 Process of MBO

USCA 309- NUTRITION &FOOD SCIENCE

Objective
To make students aware about nutritional facts about various products and balanced
diet and various new trends in diet.
Learning Outcome:
  After completion of this unit students will be able to state the relation between
food and various factors influencing eating habits
 After completion of this unit students will be able to state the breakup of protein
carbohydrate and fat component of food
 After completion of this unit students will be able to understand the basic need
of vitamins and minerals.
 Students will be able to cater new trends in diet

Sub Total hrs

Unit Topic
unit 45
Unit 1 1.1 NUTRITION 15 hrs

1.1.1 Definition
1.1.2 Relation of food & Health
1.1.3 Malnutrition, under nutrition, over nutrition, diet, kilo calories,
health. Food & Its Functions
1.1.4 Psychological Functions
- Physiological Functions
1.1.5 Social Functions
1.1.6 Factors affecting food intake & Food Habits
- Geographical Reasons
- Economical Reasons
- Religious Reasons
- Social Reasons
Classification of Nutrients
1.1.7 Digestion, Absorption & Metabolism of Food

Unit 2 2.1 CARBOHYDRATES 15 hrs

2.1.1 Classification & Composition
2.1.2 Functions, Daily Requirements & Sources
2.1.3 Excess & Deficiency
2.1.4 Uses in food Preparation (gelatinization, gel formation,
dextrinization, gluten formation & Caramalization
2.2 PROTEINS
2.2.1 Classification & Composition
2.2.2 Functions, Requirements & Sources
2.2.3 Excess & Deficiency
2.2.4 Uses in food preparation
2.2.5 Effect of Heat (Denaturation, Coagulation)
2.2.6 Gel Formation
2.2.7 Foaming
2.1 FATS & OILS
2.1.1 Classification & Composition
Functions, Requirements & Sources
Excess & Deficiency
 Types, Sources & Uses
Factors causing deterioration

Unit 3 3.1 VITAMINS, MINERALS, WATER & COLLOIDS 15 hrs

3.1.1 Functions
3.1.2 Sources
3.1.3 Deficiency & Excess
3.1.4 Fat Soluble & Water soluble Vitamins (A,D,E,K,B1,B2,B3,C)
3.1.5 Minerals (Ca,P,Na,K,Fe,I,FI)
3.1.6 Importance, Balance & Sources
3.1.7 Cooking Losses & Prevention
3.2 BALANCED DIET
3.2.1 Introduction
3.2.2
Recommended Dietary
- Allowances
- RDAs for Specific Nutrients
3.2.3 Basic Food Groups
- Cereals & Millets Group
- Protein or body building Group
- Protective Food Group
- Secondary Protective Food Group
3.2.4 Food Pyramid
- Bread, Grains, Cereals & Pasta from the base
- Fruits & Vegetables
- Beans, Eggs, Lean Meat & Fish
- Dairy Products
- Fats & Sweets
3.2.5 New Food Pyramid
ORIENTATION TO SPECIAL NUTRITIONAL
3.3
REQUIREMENTS
Introduction and need of special diet
Special Nutritional Requirements
3.1.1 - Gluten free
3.1.2 - Sugar free
- Vegan
- Anti-Allergen Diet(mushroom, nuts, lactose, sea-food)
- High Protein
- Low fat

Semester 4

THEORY

USCA 401- REGIONAL INDIAN CUISINE AND LARDER

Objective
Objective Of this course is orientation towards Indian regional cuisine and larder
preparations.
Learning Outcome
 After completion of this unit student will be able to list the heritage of regional
Indian cuisine availability of raw material and different community cuisine.
 After completion of this unit student will be able to state the staff organization
duties and responsibilities of ladder staff and different larder products.
 After completion of this unit student will be able to state the advance ladder
preparation, edible and non-edible display products.

Sub Total hrs

Unit Topic
unit 45
Unit 1 REGIONAL INDIAN CUISINE 15 hrs
1.1
1.2 Heritage of Indian Cuisine
1.3 Regional Commodities, Spices & Masalas (Wet & Dry)
Geographical location, Historical background, Availability of
1.4 raw material (seasonal), Equipment and fuel (special), Staple
diet, Speciality Cuisine,
Food prepared for festivals and occasions of the following
1.5 states: - Madhya Pradesh, Maharashtra, North Eastern States, ,
1.6 Rajasthan, Tamilnadu, Uttar Pradesh,
1.7 Communities / Styles such as : Parsee, Bohra, Satvik, Malbari,
Malwani,Konkani, Kohlapuri, Vidarbh(Varhadi) etc.
Indian Gravies.

Unit 2 INTRODUCTION TO LARDER COOKERY 5hrs

2.1 Staff organization, duties and responsibilities and layout of
Larder kitchen
2.2 Larder products:
2.2.1 Introduction to Salad
2.2.2 Composition of a Salad
Types of Salad
 Vegetable Salads
 Meat and poultry salads
 Sea Foods Salads
2.2.3  Fruit Salad
2.3 Salad dressing, proper dressing amount, handling and storage
2.3.1 SANDWICHES
2.3.2 Introduction
2.3.3 Components of sandwiches
2.3.4 Classification of sandwiches
2.3.5 Guidelines on sandwich making
2.4 Garnishes Presentation Styles
2.4.1 Popular sandwiches from around the world
2.4.2 GUIDELINES FOR PREPARING HORSD‟OEUVRE
 2.4.3 Cold Horsd O‟euvres- Canapes
2.4.4 Prepariation of canapes
2.5 Barquettes, Tartlets and Profiteroles
2.6 Dips
2.7 Exotic Horsd O‟euvre
Serving of Horsd O‟euvres

Unit 3 ADVANCED LARDER PREPARATIONS 15 hrs

3.1 Non edible displays
3.2 Mousse, parfait, roulade, aspic
3.3 Chaudfroid
3.4 Pate, terrines, pies, galantine, ballotine
3.5 Ham, bacon and gammon
3.6 Forcemeat, brine cure and marinade
3.7 Sausages.

USCA 405- MENU DEVELOPMENT AND FUNCTION CATERING

Objective
Objective Of this course is to teach them about the menu development and function
catering

Learning Outcome
 After completion of this unit student will be able to state the consideration and
limits of menu planning.
 After completion of this unit student will be able to state the different ways of
menu presentation and menu design with common methods of menu analysis.
 After completion of this unit student will be able to state the process of various
function catering.
Sub Total hrs
Unit Topic
unit 45
Unit 1 MENUS & RECIPES 15 hrs
1.1 Considerations and limits in menu planning
1.2 Introduction
1.3 Physical factors
1.4 Manpower factors
1.5 Guests‟ Expectation
1.6 Rating food preferences
1.8 Menu pricing
1.9 Value perceptions
1.10 Pricing psychology
1.11 Market research
1.12 Economic influences
1.13 Evaluating Pricing methods
 1.14 Pricing for non-profit operations
1.15 Obstacles to pricing

Unit 2 MENU MECHANICS AND ANALYSIS 15 hrs

Menu presentation
2.1
Menu design
2.2
Menu engineering
2.3
Common methods of menu analysis
2.4

Unit 3 FUNCTION CATERING 15 hrs

3.1 Definition, History and Importance
3.2 Organization Chart Of The Banquet Department
3.3 Duties and Responsiblities
3.4 Types Of Banquets- Formal, Semi-Formal, Informal
3.5 Banquet Sales
3.6 Banquet Reservation Diary and Booking Procedures
3.7 Function Contract and B.E.O (F.P)
3.8 Function Catering Menus.
3.9 Types of Service in Banquets
3.10 Staffing and Duty Allocation
3.11 Toast Procedure at Wedding Reception
3.12 Banquet Protocol
3.13 Off Premise Catering and Outdoor Catering

USCA 407- HOSPITALITY FINANCIAL ACCOUNTING

Objective
Objective Of this course is to teach them about the hospitality financial
accounting

Learning Outcome
 After completion of this unit student will be able to state the methods of double
entry system journal, ledger and subsidiary books.
 After completion of this unit student will be able to state the different elements
of cost, cash book and bank reconciliation statement
 After completion of this unit student will be able to state the different steps in
final accounting

Sub Total hrs

Unit Topic
unit 45
Unit 1 INTRODUCTION TO ACCOUNTING & DOUBLE 15 hrs
 ENTRY BOOK-KEEPING
Introduction to Accounting & Double Entry Book-Keeping

Terms (Account , Capital, Asset, Liabilities, Drawing, Goods,

1.1 Debtor,
1.1.1 Creditors, Solvent, Insolvent, Purchases, Sales, Bad debts)
Nature, Importance, Objectives & advantages of accounting
1.1.2 Nature & advantages of Double Entry Book –Keeping
1.1.3 Classification of accounts.
1.1.4 Applying Debit & Credit rules to a Transaction
1.1.5 Journal
1.2
1.2.1 Importance of Journal & its format
1.2.2 Narrations
1.2.3 Journalising simple & compound entries
1.2.4 Practical Problems
1.3 Ledger
1.3.1
1.3.2 Importance of ledger & its format
1.4 Posting entries & balancing ledger accounts
1.4.1 Subsidiary Books
1.4.2 Advantages of subsidiary Books
1.4.3 Types of subsidiary Books 4
Practical problems on Purchase Book, Sales Book, Purchase –
Return Book
& Sales Return Book.

Unit 2 ELEMENTS OF COST & CONCEPT OF PROFIT 15 hrs

Elements of cost & concept of Profit
2.1
2.1.1
Material cost (food & Beverage), Labour cost, overhead cost,
2.1.2
Gross Profit,
2.1.3
After wage profit & Net Profit.
2.2
Practical Problems
2.2.1
CASH BOOK
2.2.2
2.2.3
Triple Column Cash Book
2.2.4
Contra Entries
2.3
Practical Problems
2.3.1
Types of Bank Account, Types of Cheques
2.3.2
Bank Reconciliation Statement
2.3.3
Purpose of Preparing B.R.S
Advantages
Simple Practical Problems

Unit 3 FINAL ACCOUNTING 15 hrs

3.1 Trial Balance

 3.1.1
3.1.2 Importance of Trial Balance
3.2 Net format of T.B
3.2.1 Capital & Revenue Expenditure & Deferred Revenue
3.2.2 Expenditure 1
3.2.3 Nature of Capital & Revenue Expenditure
3.3 Nature of Deferred Revenue Expenditure
3.3.1 Examples
3.3.2 Final Accounts of sole – Trader (with Adjustments)
3.3.3
3.3.4 Importance, Purpose & Need for preparation of Final accounts.
3.3.5 Practical Problems covering the following adjustments:-
3.3.6 Closing stock
3.3.7 Prepaid Expenses
3.4 Outstanding Expenses
3.4.1 Depreciation
3.4.2 Bad Debts & Provision for Bad debts
3.4.3 Break Even Analysis :-

Variable cost, fixed cost & semi variable cost.

Contribution, Profit/Volume Ratio & Break Even Point.
Simple Practical Problems

USCA 408- HUMAN ASSETS MANAGEMENT

Objective
The students will be able to understand the basis functions of HRM

Learning Outcome
 After completion of this unit student will be able to state the concept theories
and manpower planning of HRD.
 After completion of this unit student will be able to state the recruitment and
selection process and different aspects of training.
 After completion of this unit student will be able to state the meaning and
objectives of the industrial relation and how to manage the grievances within
the organization.

Sub Total hrs

Unit Topic
unit 45
Unit 1 PLANNING PERSONNEL FUNCTION 15 hrs
1.1.1 Human Asset Management, definitions-importance of Human
1.1.2 Assets Management in service industry.
1.1.3 Functions and objectives of HAM
1.1.4 Manpower planning
  Macro level scenario of human resource planning
 Concepts and process of human resource planning
 Methods and techniques – demand forecasting
 Methods and techniques – supply forecasting
1.2 Manpower planning- process of manpower planning
1.2.1 Job analysis
Job description
1.2.2 Job specification
1.2.3 Job design
1.2.4 Job enlargement and job enrichment
1.2.5 Job evaluation
1.2.6 Job evaluation methods
1.2.7

Unit 2 RECRUITMENT AND SELECTION 15 hrs

2.1.1. Selection process

2.1.2 Sources of recruitment-Internal and external
2.1.3 Techniques of recruitment- direct and indirect
2.1.4 Selection procedure
2.1.5 Induction and placement
2.1.6 Performance appraisal
Performance appraisal methods
Transfer promotion and reward policies
2.2 Training and development
2.2.1  Determining Training needs (Training need
analasis/identification)
 Methods of training
 Evaluation of training

INDUSTRIAL RELATIONS & MANAGING 15 hrs

Unit 3
GRIEVANCES
Meaning of Industrial relations
3.1 Objectives of Industrial relations
3.2 Importance and approches to harmonious Industrial
3.3 relations
3.4 Employee welfare
3.5 Meaning of Grievance
3.6 Causes of Grievances
3.7 Steps in Grievances Handling
3.8 Benefits of good Grievance Procedure

USCA 410- GASTRONOMY

Objective
The students will be able to understand the food gastronomy
Learning Outcome
 After completion of this unit student will be able to state the meaning,
 perception and factors of Gastronomy.
 After completion of this unit student will be able to state history of European
Gastronomy and the new contributors to develop the modern Gastronomy.
 After completion of this unit student will be able to state the history and growth
of Indian Gastronomy.

Sub Total hrs

Unit Topic
unit 45
Unit 1 INTRODUCTION TO GASTRONOMY 15 hrs
1.1 What is Gastronomy?
1.2 The perception of Gastronomy in society
1.3 Factors contributing dissemination of Gastronomic knowledge.
1.4 Orientation to European Gastronomy.
1.5 Modern approach towards study of Gastronomy
1.6 Developing the skills of Gastronomic analysis

Unit 2 INTERNATIONAL GASTRONOMY 15 hrs

History of European Gastronomy
2.1
 Birth and growth till 18th century
 The 19th century-The golden age
 The 20th Century
 Cuisines Nouvelles
Contributors to development of modern cuisine and
2.2
gastronomy
 Escoffier
 Fernand Point
 Ferran Adria
2.3  Grant Achatz
Assignment:

1.Current trends of Gastronomy

2. Report of top ten restaurant list (Present/previous year)

3. Growth story of any two Michelin star chefs-European chefs

Unit 3 INDIAN GASTRONOMY 15 hrs

3.1 History & growth of Indian Gastronomy
3.2 Philosophy of ancient Indian cuisine
3.3 Contributors to modern school of Indian cuisine
E.g.- Padamashri Chef Imtiyaz Quershi, Chef Vikas khanna,
Gaggan Anand, Ms Camelia Punjabi, Padamashri Ms
Thangam Philip, Chef Vineet Bhatia, Chef Atul Kochar,
Padamashri Chef Sanjeev Kapoor, Ms Tarla Dalal etc.
3.4 Current trends in Indian cuisine
3.5 Factors contributing towards acceptance of Indian cuisine
3.6 globally.
 Assignment:
1. Growth story of Indian Michelin star chefs
2. Case study of chef entrepreneurs.
3. SWOT analysis of Indian food (any one menu)with sample
size of 50 persons and its report

Practical

PRACTICAL
USCA 102- ESSENTIAL CULINARY ARTS – INDIAN

Objective:Objective of this course is to familiarize the student with the basics of

Indian cuisine.
Based on the dishes given below, subject faculty can decide minimum 12 activities to
be carried out during 1stSemester of B.A in Culinary Arts.

Learning Outcome: On completion of this course students will be able to

demonstrate the preparation of the above mentioned dishes
Total Hrs
Objectives /Topic Particulars
60
Uses of :
Garlic
Ginger
Asafoetida
Cardamom
Chilly & Chilly Powder
Cinnamon
Cloves
Coriander Seed
Familiarisation & Cumin Seeds
Identification of Indian Curry Leaves
Spices, Herbs & Fennel Seeds
Ingredients Fenugreek Seed
Mace
Nutmeg
Mustard Oil, Til Oil , Coconut Oil, Groundnut Oil
Poppy Seeds
Saffron
Turmeric
Black/ white Pepper Corn
Onion seed
Bay leaf
 Garam Masala
Kashmiri Garam Masala
Familiarization & Tandoori Garam Masala
Identification of Madras Curry Powder
different Types of Indian Sambhar Masala
Masalas Vindaloo Masala
(Students should be
Panchphoran
familiar with the recipes
of the masalas) Malwani Masala
Goda Masala
East Indian Bottle Masala
Shahi/ white Gravy
Subz/vegetable Gravy (onion-tomato)
Basic Indian Gravies
Makhani/ red Gravy
Palak/ Green Gravy
Baghar (tempering)
Dhungaar (smoking technique)
Flavoring & Smoking
Dum (sealed steaming)
Techniques
Bhunao (saute / stir fry)
Durust Karna
Plain Rice- draining/ absorption method
Jeera Rice
Veg Pulao
Coconut Yellow Rice
Yakhni Pulao
Indian Rice Preparation Curd Rice
Tamarind Rice
Tomato Coconut Pulao
Yellow Rice
Brown Rice
Khichdi
Varan
Tadka Dal
Masala Dal
Indian Dal Preparation Moong Dal with Palak
Dal Dhokli
Gujarathi dal
Dal Makhni
Phulkas
Chapatis
Pooris
Indian Breads (Rotis)
Parathas
Ragi Chapatti
Bhakri Roti
Palak Paneer
Beans Foogath
Cabbage Thoran
Indian Vegetable
Panchphoran Charchari
Preparation
Vegetable Korma
Mixed Vegetable Curry
Chana masala
 Usal
Cauliflower & Peas Curry
Mixed Vegetable Raita
Boondi Raita
Cucumber Raita
Onion Kuchumber
Tomato Kuchumber
Doi Mach
Goan Fish Curry
Fish Moilee
Indian Fish Preparation
Patra Ni Machi
Machli Amritsari
Bombil Fry (Bombay Duck Fry)
Mulligatawny Curry
Mutton Roghan Josh
Mutton Do Pyaza
Meat Coconut Fry
Indian Meat Hyderabadi Kheema
Preparation Mutton Baffat
Meat Chilly Fry
Pork Vindaloo
Pork Sorpotel
Nilgiri Korma
Chicken Kolhapuri
Murg Mussalam
Chicken Korma
Rogini Chicken
Indian Chicken
Chicken Curry
Preparation
Chicken Caldin
Kombdi Vade
Methi Murg Malai
Chicken Masala
Egg Bhurji
Egg Curry
Indian Egg Preparation Salli par idu
Egg Masala
Akoori
Balushai
Palpayasam
Sooji Halwa
Chana Dal Payasam
Shahi Tukda
Indian Sweets Seviyan Kheer
Karanji
Shrikhand
Gajar Halwa
Gaujas
Phirni
 Upma
Poha
Aloo paratha
Chole bhature
Samosa
Batata vada
Thali Peeth
Indian Snacks
Dhokla / Khandvi
Pakodas (onion, veg, potato)
Aloo Tikki
Moong Dal Vada
Medu Vada
Dosa
Uttapa

USCA 103 - ESSENTIAL CULINARY ARTS – INTERNATIONAL (practical)

Based on the dishes given below, subject faculty can decide minimum 12 activities to be carried out
during 1st Semester of B.A in Culinary Arts.

Objective:The objective of this course is to familiarize the students with

international cuisines.

Learning Outcome:On completion of this course students will be able to

demonstrate the preparation of the above mentioned dishes.

Total Hrs
Objectives /Topic Particulars
60
Identification of Tools &
Equipment --

- Slicing -
- Chopping
- Mincing
- Shredding
- Chiffonier
- Julienne
Cuts of Vegetables - Paysanne
- Brunoise
- Allumettes
- Batons
- Dices (small, medium, large)
- Lozenge
- Flueting
- Jardinière
- Boiling -
Methods of Cooking - Poaching
- Frying (shallow & deep)
 - Grilling
- Roasting
- Baking
- Microwave
- Steaming
- Stewing
- Braising
- Broiling
- Boiled Egg (soft & hard) -
- Poached Egg
- Fried Egg (sunny side up, over easy, flipped)
Egg Cookery
- Scrambled Egg
- Omelettes (simple, stuffed, open & folded)
- French Toast
- Oeufs en cocotte
- White Stock -
- Brown Stock
- Fish fumet
Stocks
- Remouillage
- Clarified Stock
- Emergency Stock
- Vegetable Stock
- Roux -
- Types of Roux (white, blond, slack, brown)
- Other Thickening Agents
Thickening Agents
- White Wash
- Cornstarch
- Arrowroot
- Bechamel Sauce -
- Velouté Sauce
- Espagnole Sauce
- Tomato Sauce
Sauces
- Mayonnaise Sauce
- Hollandaise Sauce
- Minimum 5 Derivatives of each mother sauce
- Maitre d‟hotel butter
- Beurre Blanc
- Cole slaw -
- Russian Salad
- Waldrof Salad
- Carrot & Raisin Salad
- Toss Salad
Salads & Dressings
- Greek Salad
- Salad Niçoise
- Dressings (Vinaigrette, French, American, English,
Italian, Mayonnaise, Thousand Island, Green
Goddess, Ranch, Balsamic vinegar & Acidulated
Cream dressing)
- Consommé (should be familiar with minimum 10 -
Soups garnishes)
- Cream soups (Any 5)
- Puree (Any 3)
 - Chowder (cabbage / corn & crab / clam)
- Bisque (crab / prawns)
- Mulligatawny Soup
- Broth (Any 2)
- Glazed Carrots -
- Petite Pois a la Flamande
Legumes - Choufleur au Gratin
- Ratatouille
- Legumes aux fine herbs
- Epinard a la Crème

USCA 104 - ESSENTIAL BAKERY & CONFECTIONERY

Objective: The objective of this course is to familiarize the students with basic
baking.

Learning Outcomes: On completion of this course students will be able to

demonstrate the preparation of dishes mentioned in their journals.

Total Hrs
Objectives /Topic Particulars
60
BREAD ART
- Basic Bread Rolls (hard & soft rolls) -
Yeast Bread - Bread Stick
- French Bread & Bread Loaf
- Brioche -
Enriched dough - Cinnamon buns
- Doughnuts
- Focaccia -
- Lavash
- Pita
International Breads
- Pizza Bread
- Ciabatta
- Cheese Bread
- Garlic Bread
- Cheese biscuits -
Quick Breads
- Herbed biscuits
- Banana Bread
- Butter Cookies -
- Chocolate Chip Cookies
- Brandy Snaps
- Ice Box Cookies
COOKIES - Almond Biscotti
- Coconut Macaroons
- Peanut Macaroons
- Melting moments
- Chocolate Brownies
 -
CUSTARDS - Baked Custard
- Crème Caramel
- Sticky Toffee Pudding -
- Christmas Pudding
PUDDING
- Rum & Raisin Pudding
- Vanilla Pudding
- Bread & Butter Pudding

USCA 106 - RESTAURANT & FOOD SERVICE OPERATIONS

Objective: The objective of this course is to familiarize the students with basic Food
and Beverage service.

Learning outcomes: On completion of this course student will be able to:

 Identify the tools and equipments commonly used in Food and Beverage
operations
 Demonstrate basic methods of food and beverage service.

Total Hrs
Particulars
60
1 a) Coffee shop
b) Specialty restaurant
c) Bar.
d) Room Service
e) Banquets
f) Snack bar (any fast food or QSR)
g) Kiosk
After visiting the above mentioned outlets the student is required to submit
a report.
2 Role play on the attributes, attitude & etiquette of a food service personnel

3 Standard phrases used in food & beverage service outlets (Role play)

4 Familiarization with Food & Beverage Service Equipment&their

Usage
a. Hollowware
b. Glassware
c. Crockery
d. Flatware
e. Tongs
f. Linen
g. Furniture
h. Special Equipment, Miscellaneous Wares & other restaurant fixtures
5 Napkin Folds
Students are required to be familiar with minimum 15 napkin folds (glass &
table)

6 Stocking of Side Stations

7 Wiping of glassware and wiping of crockery
8 Dining Room Practices & Operating Procedures
1. Procedures for Meeting, Greeting & Seating of the Guests
2. Carrying & balancing the salver/tray
3. Laying and relaying of tablecloth
4. Water service
5. Carrying & Placing Plates & Glassware at the table
6. Presenting Menus to a Guest
7. Handling and using service fork & service spoon (service gear)
8. Laying of a la carte cover
9. Removal of additional coversat an occupied table
10. Changing and replacing an ashtray
11. Role play on do‟s & dont‟s in a restaurant
9 Accepting & Confirming a Telephonic Reservation of a Guest

PRACTICAL
USCA 202- ESSENTIAL CULINARY ARTS- INDIAN
Based on the menus given below, subject faculty can decide minimum 12 activities to be carried out
during 2nd Semester of B.A in Culinary Arts.

Objective: The objective of this course is to develop culinary skills in a student

required for Indian cuisine

Learning Outcome: On completion of this course students will be able to

demonstrate the preparation of the dishes mentioned their journal.
 Total Hrs60
Menu No 1.
Boiled Rice
Aloo Mutter
Tadka Dal
Mixed Cuchumber
Semiya Kheer

Menu No. 2.
Boiled Rice
Rajma Masala
Aloo Gobi Bhujiya
Cucumber Raita
Chappati
Jallebi

Menu No.3
Ven Pongal
Mutton Bhurani
Mirch Masala Salan
Tomato kutt
GIle Firdaus

Menu No. 4
Aloo Gobi ki Tehari
Shahi Paneer
Aloo Capsicum
Missi Roti
Moong dal Halwa

Menu No.5
Pea Pulao
Nilgiri Kurma
Baingain ka Bharta
Masala Dal
Kesari Kheer

Menu No.6
Kheema Pulao
Chauli Bean Usal
Khamang Kakdi
Chappati
Besan Laddo

Menu No.7
Veg Pulao
Mutton Saagwala
Aloo jeera
Ajwain Paratha
Doodhi Halwa

Menu No.8
Rasam
Lime Rice
Mulligatwany Curry
Cabbage Thoran
Appum
Pal Payassam

Menu No. 9
Pea Pulao
Veg Malchanwala Fried Bhindi Boondi Raita Paratha
Fruit Salad with Custard

Menu No. 10
Khitchdi
Methi Thepla
Kadhi
Barelu Shak
Lapsi

Menu No. 11
Chicken Shorba
Tandoori Naan
Tandoori Chicken
Tandoori Paneer/Gobhi
Dal Makkhani
Shahi Tukda

Menu No.12
Shahi Pulao
Murgh Musallam
Palak Panner
Triangular Paratha
Angoori Basundi

Menu No. 13
Green Pulao
Chana Masala
Aloo Paratha/Gobhi Paratha
Boondi Raita
Falooda

Menu No.14
Moghlai Biryani
Nargisi kofta Curry
Kulcha
Sewain ka Muzaffar

Menu No.15
Sabji Pulav
Chole
Batura
Saag Bhaji
Gajar Ka Halwa
USCA 203- ESSENTIALCULINARY ARTS INTERNATIONAL

Based on the dishes given below, subject faculty can decide minimum 12 activities to be carried out during
2nd Semester of B.A in Culinary Arts.

Objective: The objective of this course is to develop culinary skills in a student required for
European cuisine

Learning Outcome: On completion of this course students will be able to demonstrate the
preparation of the dishes mentioned their journal.

Objectives /Topic Particulars Total Hrs60

- Baked beans -
- Frijoles de la Olla
Dried Legumes
- Lentils with spices
- Hoppin John
- Cooking of Pasta -
- Fresh Egg Pasta
Pasta - Fettuccine Alfredo
- Ravioli with cheese filling
- Tomato sauce for pasta (Arabiatta)
- Rice Pilaf -
- Tomato Pilaf
Grain - Polenta
- Couscous
- Bulgur Wheat Pilaf with Lemon
- French Fries, Skinny Chips & Potato Wedges -
- Parsley Potatoes
- Creamy Mashed Potato
- Pommes de terre Lyonnaise
- Duchess Potatoes
Pommes de terre - Pommes de terre Anna
- Hash Brown Potato
- Roast Potatoes
- Macaire Potatoes
- Baked Jacket Potatoes
- Poulet a la king -
- Poulet Saute Chasseur
- Poulet Saute Champignon
Poulet - Roast Chicken with Dressing
- Devil‟s Chicken
- Pot Roast
- Poulet Fricassé
- Fillet de Pomfret Colbert au beurre maitre d‟ hotel -
- Fillet de Pomfret Bonne
Femme
Poisson - Fillet de Pomfret Belle
Meuniere
- Fillet de Pomfret Orly
- Fish Mornay
 - Irish Stew -
- Shepherd‟s Pie
- Boeuf Stroganoff
- Scotch Eggs
Meat
- Meat balls
- Mutton Andalouse
- Ragout of Mutton
- Hungarian Goulash
- Caramel Custard -
- Bread & Butter Pudding
- Crème Brulee
Hot Desserts
- Albert Pudding
- Cabinet Pudding
- Diplomat Pudding
Coffee Mousse -
- Fruit Salad with Crème
Cold Desserts Anglaise
- Lemon Soufflé
- Soufflé au Caramel - Bavarois a la Crème

USCA 204- ESSENTIAL BAKERY & CONFECTIONERY

Objective : The objective of this course is to develop culinary skills in a student required for Bakery
and Confectionery Skills.

Total Hrs
Objectives /Topic Particulars
60
- Basic Sponge Cake -
- Genoise Sponge Cake
- Pound Cake
- Lemon Cake
CAKE MAKING - Marble Cake
- Fruit Cake
- Eggless Cake
- Ribbon Cake
- Swiss Roll
- Madeleines
Short Crust Pastry
- Apple Pie
- Jam Tarts
- Quiche
PASTRY - Lemon Tart
- Bakewell Tart
Choux Pastry
- Chocolate Éclairs
- Profiteroles
- Swan
- Crème Anglaise -
- Pastry Cream
CREAMS & SAUCES
- Bavarian Cream
- Chocolate Sauce
- Caramel Sauce
 - Melba Sauce
- Hot Chocolate Sauce
- Hot Caramel Sauce
- Chocolate Soufflé -
SOUFFLE
- Lemon Soufflé
- Coffee Soufflé
- Praline Mousse -
MOUSSE
- Strawberry Mousse
- Mango Mousse

Learning Outcome: On completion of this course students will be able to demonstrate the preparation of the
dishes mentioned their journal.

USCA 206- RESTAURANT & FOOD SERVICE OPERATIONS

Objective: The Objective of this course is to develop basic skills required to serve in a restaurant/ F&B
Service Operations

S No. Particulars Total Hrs60

1 MEALS AND MENU PLANNING
a) Planning and writing table d‟hôte menus in harmony with the
principles of menu planning for 3 to 6 course meals for lunch and
dinner (western food and Indian food)
b) Planning table d‟hôte menus for Indian, Continental, American and
English breakfasts
2 TYPES
OF TABLE
SERVICE
a) Silver service / English service
b) American/ plated
c) Semi silver
d) Butler
3 STEP BY STEP DETAILED SERVICE SEQUENCEfrom order-
taking to presenting the bill and exiting the guest (including – service
of bread rolls, modifying the cover, course by course service of the
menu, clearance of soiled ware (emphasizing on the first plate
technique of clearance, crumbing down after a main course and service
of after meal coffee) incorporating all related tasks and issues taught in
semester I
4 COVER SET UPS AND SERVICE OF
BREAKFASTS(Continental, American,English & Indian)
5 Service of pot tea (leaf and tea bags, lemon tea) & coffee(brewed and
espresso)
6 NON ALCOHOLIC BEVERAGES.
Service of carbonated (fresh lime soda & soft drinks), refreshing
(juice), nourishing (milk shakes)
7 TOBACCO- Service of cigars and cigarettes.
8 ORDERTAKING
How to take an order from a guest.
The techniques of suggestive selling and upselling
Drawing the format of and writing the manual K.O.T. (including
circumstantial KOTs)
Learning Outcome: After completion of this course student will be able to demonstrate planning a five
course menu, set uyp table for the planned menu and service sequence for the same.

USCA 209- FUNDAMENTALS OF INFORMATION TECHNOLOGY

Objective : The objective of this course is to familiarize the student with the basic computer skills
required for a culinary professional

Introduction to Computer Fundamentals Total

 5 Generations of Computer Hrs60
 Difference between Hardware& Software
 Difference Between Data and Information
 Types of Computers–Server (Types), Clients (Types of Portable
computer)
 Introduction of Central Processing Unit
 Processor –Intel, AMD, Clock Speed
 Input Devices – Keyboard, Mouse, Microphone, Scanner, Barcode
Reader, RFID, Touch Screen
 Output Devices– Displays (CRT, TFT, LCD, Plasma, LED,
Projector)
 Display Resolution
 Printers –Inkjet, Laser, Thermal
 Storage Devices–Primary (RAM & ROM), Secondary (HDD,
Flash, Drive, USB, CD/DVD, BlueRay, Media Players)

Types of Software:
 Application Software– Word Processor, Spreadsheet, Data base
Management, Presentation, Media, Outlook, Browser and Utility
Software like Acrobat Reader
 System Software– Operating System (Windows, Linux, Android)
 Device Driver
 Utility Software–VLC Player, File Converter
 Software Copyright – Freeware, Shareware, Licensed

Networking
 Types of Network (LAN,WAN, MAN)
 Topology (Bus, Star, Ring, Mesh & Tree)
 Network Hardware–(Cables– RJ45, RJ11, MTRJ, Switch, Routers,
Access Point, Modem)
 IP and MAC Address, Subnet, Gateway, DNS
 Understanding Network Address & Node Address
 Network Security– Firewalls(Hardware & Software)
 Bandwidth
 Control Panel
 Configuring Printers(Standalone & Network)
 Sharing & Security

Word
1) 1. Create a document using Formatting options such as Font style, font size,
Bold, Italic Underline, strikethrough options.
2) Create a document using bullets and numbering, alignments, paragraph spacing,
sorting options.
3) Create an” Employee Detail Table” by using table tool bar.
4) Create an advertising leaflet of your organization insert option.
 5) Create a short Report by using smart Art.
6) Write an Article to publish in your organization’s magazine
EXCEL:
1. Create a Student‟s Mark sheet in excel.
2. Create a Pay roll sheet of your company Employees.
3. Create a table by using a conditional formatting.
4. Create chart and insert in worksheet.
5. Create a balance sheet by using different formulas.
6. Link worksheets by using hyperlink option.
Internet
o Intranet, Internet & Extranet
o WWW, HTTP, Domains
o VPN &VOIP
o Search Engines
o ISP & Bandwidth

Internet practical’s -
1. Creating and sending zip file by using email.
2. Compose an application letter and attached your resume for sending to HR
Department of company.
3. Create a cloud account and save information to access it from different
locations
Learning Outcome : After completion of this module a student shall be able to demonstrate
the basic skills of working with Word, excel and browsing internet to generate required
information.

PRACTICAL

USCA 302- INDIAN ETHNIC CULINARY ARTS (QUANTITY)

Objective

Objective Of this course Is to teach them about Indian and international (Italian Spanish, French, Chinese and
Japanese) ethnic cuisines

Total Hrs
Objective/ Topic Details
60
AVADH a) Tomato Shorba f)
b) Murg Wajidali
c) Malai Kofta
d) Sheermal
e) Sevian ka Muzaafar

a) Panna
b) Machchli ka Salan
c) Paneer Chaman
d) Tandoori Roti
e) Phirni

HYDERABAD a) Shammi Kabab

b) Gosht Banajara
c) Paneer Pasanda
d) Saffron PUlao
e) Qubhani ka Meetha
a) Chappali Kabab
b) Murg Zaffrani
c) Baghare Baingan
 d) Bakarkhani
e) Sahi Tukra

a) Amboti Saar
b) Goan Fish Curry
GOA c) Prawn Balchao
d) Cabbage Foogath
e) Rice
f) Dodal

a) Chicken Cafareal
b) Pork Vindaloo
c) Vegetable Caldien
d) Sanna
e) Dosh

a) Nimki
b) Kosha mangsho
BANGALI c) Ghughi
d) Lucchi
e) Rice

a) Macher Jhol
b) Potler Dalma
c) Cholar Dal
d) Rice
e) Rasgulla

a) Kuduta Saar
b) Mysore Koli Saaru
KARNATAKA c) Kai Kajpu
d) Rice
e) Chiroti

a) Tomato Saar
b) Kori Gassi
c) Masuru Anna
d) Masala Badane Kayi
e) Mysoor Pak

a) Kashmiri Shorba
b) Mutton Roganjosh
c) Navratan Khorma
KASHMIR d) Kashmiri Pulao
e) Shufta

a) Mint Shorba
b) Murgh Dhaniwal Korma
c) Dum Aloo Kashmiri
d) Saffron Pulao

a) Patra
b) Flower and Tamata Shak
c) Undio
GUJRAT d) Theplas
e) Doodha Pak

a) Dhokla
b) Vaigan Shak
c) Gujrathi Kadhi
d) Poori
e) Amrakhand

a) Andhra Pepper Chicken

b) Gutti Vankaya Kura
ANDRA PRADESH c) Pesarattu
 d) Boorelu

USCA- 303 INTERMEDIATE CULINARY ARTS –INTERNATIONAL

Objective

Objective Of this course Is to teach them about international (Italian Spanish, French, Chinese and
Japanese) ethnic cuisines

Objective/ Topic Details Total hrs 60

Spanish i. Gazpacho iii.
Paella
Spanish omelet
Spanish Wreath
Churroz

ii. Frittata di patata

Paella
Pollo en Pepitoria
Pain di espana
Pastel Manzana

Italian
i. Zuppa di Fagioli con pasta
Lasagne
Melanzane Parmigiana
Grissini
Soufflé Milanaise

ii. Salad Italiana

Polla alla cacciatore
Potato con herbs Italia
Calzone
Tiramisu
French
i. Barquettes-de-volaille
Consommé ala-juillien
Cote-de-porc Ala-charcutiere
Pommes Duchess
Aborigine Ala-provencale
Chinese
i. Chinese stock
Hot and Sour soup
Shao Mai with Chilly Garlic sauce
Stir fried Beef with Celery
Veg Chow Chow
Yang Chow fried rice

ii. Sweet Corn soup

Spring rolls
Sweet and Sour Chicken
Hakka noodles
Sichuan Beans

iii. Chinese stock

 Prawn ball soup
Fried wantons
Sweet and sour pork
Hakka noodles

iv. Hot and Sour Soup

Stir fried Chicken and Peppers
Beans Sichuan
Chinese Fried Rice

v. Prawns in hot garlic sauce

Shao mai
Tung po mutton
Steamed noodles

vi. Wanton soup

Fish Szechwan
Hot and sour cabbage
Yangchow fried rice

Japanese vii. Sweet corn soup

(DEMONSTRATION) Spring rolls
Stir fried beef and celery
Chow mein

i. Miso Soup with egg

Seafood Tempura
Egg Plant with Sherry sauce
Rolled Sushi
Rice with vegetable

ii. Cucumber with sesame seeds

Chicken tatsutaage
Kabocha soboroni
Gyudon

Learning Outcome

After completion of the above practicals students shall be able to plan a menu , indent and demonstrate same
in the practicals as mentainted journals by students.

USCA 304- INTERMEDIATE BAKERY & CONFECTIONERY

Objective Of this course Is to teach them about breads

Pastries ,Viennoiserie and Assorted Entremets’

Total Hrs
Objective/ Topic Details
60
Breads Baguette
Ficelle
Fougasse
 Rye
Mulitgrain
Bastone
Bing
Boule

Pastries Éclairs
Profiteroles with Craquelin crust
Paris brest
Mille feuille
Napolean

Viennoiserie Danish Pastry- blueberry, custard, apple,

frangipane
Croissant
Pain-au-chocolat
Canelle

Assorted Entremets’ Chocolate Souffle, Granita, Tiramisu, Crepe

Suzette, Tarte tatin, Zabaglione, Cannoli,
Zucotto, Crème catalan, Clafoutis, Baba-au-
rhum, Daifuku, Dango, Monaka, Ice
Kachang, Moon cake, Deep fried ice-cream,
Almond jelly, Egg custard tart, Sesame cake

Learning Outcome After completion of the above practicals students shall be able to plan a menu , indent
and demonstrate same in the practicals as mentainted in journals by students.

USCA 308- APPLIED INFORMATION TECHNOLOGY

Objective
Of this course if to develop basic computer skills required by the hospitality professions

Total hrs 60
1 PowerPoint
1. Design a PPT using different types of templates.
2. Design a PPT of an employee performance chart.
3. Link the different slides of your PPT by using action buttons.
4. Create a PPT by using slide transition and animation effects.
Learning Outcome
After completion of the above unit students shall be able to
prepare ppts and animation effect.
2 Access
1. Create Employee database by using data base wizard.
2. Create table by using design view.
3. Create query using query wizard.
4. Create form by using form wizard
5. Create report by using report wizard
Learning Outcome
After completion of the above unit students shall be able to
create the employees database of employees.
 3 Outlook
1. Create new contact with name “XYZ”, company name
“ABC”, and business fax No “22337568”
2. Create contact with name “DEF”, company name” GHI” and
web page address as www.yahoo.com/DEF
3. Create a task “completion of paper checking” with due date
as “15th Nov 2017” in a outlook
4. In outlook add a task “business meeting” in as task list.
5. Set an appointment “Meeting of staff” from date”15th Dec
20XX” to “30th Dec 20XX” at 9 AM.
6. Set an appointment in the calendar as “Meeting of Staff”at 8
AM, “Meeting with President” at 10AM and “Meeting with
Principal” at 12 PM on date 15th Nov 20XX.

Learning Outcome
After completion of the above unit students shall be able
handle official mails.

USCA 309- THE PRACTICE OF BUSINESS COMMUNICATION

Objective
Is to create future enterpreuners.

ACTIVITY PRACTICAL Total Hrs 60

1. Group Discussion.
2. Effective Presentation- Current Affairs.
3. Interaction with the Guest.
I Learning Outcome
After completion of the above unit students shall be able to
effectively communicate with the guest .
4. Formal Telephone Etiquettes.
5. Personal Interviews.
6. Non verbal Communication. ( Listening skills, Eye contact,
Posture & Body language)
7. Effective utilisation of Visual Aids to enhance Presentations.
II Learning Outcome
After completion of the above unit students shall be able
demonstrate the basic ettiquets

8. Formal communication via E-mail.

9. Academic writing (Report writing, Essay writing, Précis
writing, Comprehension)
10. Conducting a meeting / conference.
III Learning Outcome
After completion of the above unit students shall be able to
handle corporate documentation and conduct himself well in
meetings / conference.

PRACTICAL
USCA 402- INTERMEDIATE CULINARY ARTS-INDIAN
Subject faculty shall plan 12 activities for the semester from the list given below. The menus can be
changed/modified as per the seasonal availability of raw material/ festivals/occasions.
Total Hrs
Activity Details
60
Objective
Objective Of this course is orientation
of students to regional Indian cuisine
Kerala Pazhanpuri (Banana fry)
Chicken Stew
Veg Avail
Sambhar
Pichadi
Appam
Chana Dal Payasam

Bihar Khasta Kachori

Bhojpuri Macchi
Aloo Chokha
Dal Bhojpuri
Rice
Roti
khaja

Orissa Poda Pitha

Kosha Mangsho
Potala Rasa
Dalma
Boiled Rice
Suji kakara
Chhana Jilapi

Kokani Bombil Rawa Fry

Kombadi Vade
Matki Chi Usal
Gode Varan
Narali Bhat
Vade
Amrakhand

Kolhapuri Chicken Sukka

Tamda Rassa (Mutton)
Subj Kolhapuri
Varan
Bhat
Thali pith
Sheera
Malwani Prawns Sukka
Malvani Fish Curry
Pavta che Usal
Dal
Masala Bhat
Ambodi
Sabudana Kheer
Chettinad Chicken 65
Chicken Chettinad
Kuttu
Rasam
Pongal
Dosa
Pal Payasam

TAMILNADU Rasam
Dosa
Sambar
Erha Kari
Avial
Masaru Anna
Kesari Pysam

RAJASTHAN Machchli ka soola

Murg ke Boothe
Paneer Mircha
Phulka
Rice
Jalebi

MAHARASHTRA Kokam Saar

Mutton Kolhapuri
Kothambir Vadi Rasa
Thali Pith
Shreekhand

Uttar Pradesh Mutton Kofta

Bindi Ka Salan
Arhar Ki Daal
Allahabad Ki Tehri
Doodhi Halwa

Madhya Pradesh Papad Ki Sabzi

Bhopali Gosht Korma
Sabudana Khichdi
Dal Bafla
Palak Puri

Cuisine from Menu 1

north-east states Tenga (Assam)
Jadoh ( Meghalaya)
Bai (Mizoram)
Egg Daal (Meghalaya)
Boiled Rice

Menu 2
Thupka (Sikkim)
Misa Mach Poora ( Meghalaya)
Awan Bangwi (Tripura)
Aloo Kangmet ( Manipur)
Rice
 Learning outcome: After completion
of this course a student shall
demonstrate the preparation of menu
as stated in their journals.

USCA 403- LARDER & SHORT ORDER COOKERY

Subject faculty shall plan 12 activities for the semester. Each activity shall include four to five items from the
list given below.
Activity Details Total Hrs 60
Objective
Objective Of this course Is to teach them
about larder and short order cookery
Demonstration  Vegetable salads 
and preparation  Pasta Salads
of Salads  Chicken/Meat salads
 Seafood Salads
 Classical Salads

COLD SANDWICHES
 CLOSED COLD SANDWICH-
Demonstration Combination
and preparation Multi-Decker
of sandwiches
 COLD OPEN SANDWICHES:
1. Conventional,
2. Tea sandwich
3. The buffet Sandwich
4. Continental or French Sandwich
5. Double Decker, Three Decker or Club
Sandwich -
6. Open Sandwiches
7. Fancy Sandwich
Ribbon Rolled sandwich Chequer board
Mosaic sandwich Pinwheel Sandwich
gateau
7. Canapes
8. Hot Sandwich
SIMPLE CLOSED HOT SANDWICH
VARIATIONS
1. STEAK SANDWICH
2. HOT DOG
3. HAMBURGER
4. GRILLED CLOSED SANDWICHES
5. FRIED CLOSED SANDWICH
Pizza

Demonstration Mousse,
and preparation Moussiline,
of Cold cuts roulade,
Pate,
terrines,
galantine,
 ballotine
Forcemeat- Sausages.
Centerpiece presentation- Chaudfroid
and aspic

Learning Outcome
After completion of the above practical
students shall be able demonstrate same
in the practical as mentioned in journals
by students.

USCA 404- INTERMEDIATE BAKERY & CONFECTIONARY

Activity Details Total Hrs 60

Objective
Objective Of this course Is to teach
them about intermediate bakery and
confectionary
Blackforest torte
Dobos torte
Charlotte Royale
Opera
Gateaux st.Honore
International gateaux
New York cheese cake
and current trends
Cold cheese cake
Sachertorte
Linzertorte
Mousse cake (Mirror Glaze ,
Sprayed, Use of Deco sponge)
Chocolate truffle cake
Carrot cake
Christmas cake
Fondant cake 1 (Floral Decorations)
Fondant cake 2 (Theme based-3D
sculpting)
Chocolate marquise
Macaroons and macaroon based
desserts.

Learning Outcome
After completion of the above
practical students shall be able
demonstrate same in the practical as
mentioned in journals by students.

USCA 406- FUNCTION CATERING OPERATION

Total Hrs
Activity Details
60
Objective
Objective Of this course Is to teach them
about function catering operations
Function Room 1. Different types of seating arrangement
Setup 2. Setting up buffets
3. Crockery and cutlery setup
4. Estimation of logistics for banquet
function
5. Special requirements for formal
functions
6. Theme setups / festival setups
7. Special requirements for Ceremonies
8. Pre-requisites for successful banquet
operation

Learning Outcome
After completion of the above demo
students shall be able to demonstrate in
different types of function catering
operation.

USCA 409- HOSPITALITY INFORMATION SYSTEM

Total Hrs
Activity Details
60
Objective
Objective Of this course Is to teach them
about hospitality information system
1. Developing master list of ingredients
2. Developing system of receiving of
perishables and non-perishables
Orientation to 3. Generation of indents.
Material 4. Issues and updating records.
Management 5. Generating purchase indents and
System purchase orders
6. POS- Restaurant and Bar Management
7. Generation of K.O.T and bills/cheques.
8. Practical problems in operating MMS.
9. MIS- Reports generated in MMS
10. Revenue management.

Learning Outcome
After completion of the above demo
students shall be able to state the
orientation to material management
system .

1. Semester wise List of Practical:-

Note:-

I. Total 60 Students. 30 students batch for each practical with sufficient staff as per guidelines shall
be arranged.

II. Laboratory journal to be submitted at the end of each term for assessment.

2. Question Paper Pattern:-

Faculty of Art
(Undergraduate Programmes)
Choice Based Credit and Grading System.
Scheme of Examination -
The performance of the learners shall be evaluated into two components. The learners Performance shall be
assessed by Internal Assessment with 25% marks in the first component byconducting the Semester End
Examinations with 75% marks in the second component. The allocation of marks for the Internal Assessment
and Semester End Examinations are as shown below:-
Internal Assessment -
Internal Assessment - 25% 25 marks.
Duration - These examinations shall be of an hour duration. 1 Hr.

a) Theory 25 marks

Sr. No Evaluation type Marks

1 One class Test* 20

2 Active participation in routine class instructional deliveries Overall 05

conduct as a responsible student, manners, skill in articulation,
leadership qualities demonstrated through organizing co-curricular
activities, etc.

b) Note: - As per previous ordinance there will not be any internal examination for practical.

Semester End Examination –

Undergraduate Programmes of F. Y. B.A.C.A, S. Y. B.A.C.Aand T. Y. B.A.C.A
Semester End Theory Assessment - 75% 75 marks
1. Duration - These examinations shall be of 2.5 hours duration.
2. Theory question paper pattern :-
i. There shall be five questions. All questions will be of 15 marks.
ii. On each unit, there will be one question.
iii. First & fourth question will be based on entire syllabus.
iv. All questions shall be compulsory. Question No Two, Three and Four will be with internal
choice within the questions (30 marks with internal options).
v. Questions may be sub divided into sub questions as a, b, c, d & e, etc & the allocation of
marks depends on the importance or weightage of the topic.

3. Passing Standard:-

“Passes” means minimum grade „D‟ or above in 10 point scale

“Fails” means grade „F‟ in 10 point scale
The learners to pass a course shall have to obtain a minimum of 40% marks in aggregate for each course
where the course consists of Internal Assessment and Semester End Examination. The learners shall obtain
minimum of 40% marks (i.e. 10 out of 25) in the Internal Assessment and 40% marks in Semester End
Examination (i.e. 30 out of 75) separately, to pass the course and minimum of Grade D in each course,
wherever applicable, to pass a particular semester. A learner will be said to have passed the course if the
learner passes the Internal Assessment and Semester End Examination together.

Performance grading:-
The performance grading of a learner shall be on the Ten point ranking system as under:

Marks Grade Points Grade Performance

80 & Above 10 O Outstanding
70 to 79.99 9 A+ Excellent

60 to 69.99 8 A Very Good

55 to 59.99 7 B+ Good

50 to 54.99 6 B Above Average

45 to 49.99 5 C Average
40 to 44.99 4 D Pass

39.99 & below 0 F (Fail/Unsatisfactory) Fail

The performance grading shall be based on the aggregate performance of internal assessment and semester
end examination.

Note:-
Question Paper Pattern for Periodical Class Test for Courses at UG Programmes.
Written Class Test (20 Marks)

Q. No Marks
1 Define / Terminologies / Match the Column / Fill in the Blanks / Multiple 05 Marks
Choice Questions (½ Marks each)
2 Answer in One or Two Lines (Concept based Questions) 05 Marks
(1 Mark each)
3 Answer in Brief (Attempt Any Two of the Three) (5 Marks each) 10 Marks

Note:- As per previous ordinance there will not be any internal examination for practical.

Question Paper Pattern for Semester End Examination for Courses at UG Programmes Semester End
Examination (75 Marks)

Q. No Sub Q Marks
No
1 a, b, c, Define / Terminologies / Match the Column / Fill in the Blanks 15 Marks
/ Multiple Choice Questions (1 Marks each)
2 Attempt Any Three Questions out of the Six. (5 Marks each) 15 Marks
3 Attempt Any Three Questions out of the Six. (5 Marks each) 15 Marks
4 Attempt Any Three Questions out of the Six. (5 Marks each) 15 Marks
5 Attempt Any Three Questions out of the Four (5 Marks each) 15 Marks

Note – It is noted that the amended regulation 8435 is to be implemented to all Semesters i.e. Semester I to
Semester VI to all Undergraduate programmes, simultaneously, under faculty of Arts, Commerce and Science
from the academic year 2014 – 2015.

CARRY FORWARDS OF MARKS IN CASE OF A LEARNER WHO FAILS IN THE INTERNAL

ASSESSMENT AND/OR SEMESTER END ASSESSMENT IN ONE OR MORE SUBJECTS:

A) INTERNAL ASSESSMENT:
Eligibility norms to appear for the additional class test or assignment for learners
who remained absent:
a) The learner must apply to the Head of the Institution giving the reason(s) for absence within 8 days of
the conduct of the examination along with the necessary documents and testimonials.
b) If the learner is absent for participation in Inter Collegiate events, State or National or International
level events, Training camp or coaching camp organized by authorized university or state or national
or international bodies, NSS / NCC Events / Camps / cultural activities / sports activities / research
festival or any other activities authenticated by the head of the institution, the head of the Institution
shall generally grant permission to the learner to appear for the additional class test or assignment.
c) The Head of the Institution, on scrutiny of the documents and testimonials, may grant the permission
to the learner to appear for the additional examination.

1) A learner who PASSES in the Internal Examination but FAILS in the Semester End Examination of the
course shall reappear for the Semester End Examination of that course. However his/her marks of the Internal
Examinations shall be carried over and he/she shall be entitled for grade obtained by him/her on passing.
2) A learner who PASSES in the Semester End Examination but FAILS in the Internal Assessment of the
course shall reappear for the Internal Examination of that course. However his/her marks of the Semester End
Examination shall be carried over and he/she shall be entitled for grade obtained by him/her on passing.
3) For Courses with or without practical‟s In case of a learner who is reappearing for the Internal
Examination, the examination will consist of one project on a topic given by the concerned subject teacher of
25 marks which will be divided into 15 marks for the project work, 05marks for the presentation and 05
marks for the viva and the interaction.

4) The Additional Class Test must be conducted 15 days prior to the commencement of the Semester End
Examination after following the necessary procedure and completing the formalities.

B) SEMESTER END EXAMINATIONS

Regulation 8438

Eligibility for admission to Semester V (Third year) of UG programs (aided and non-aided) in Faculty of
Science is amended as follows,
iv) Learner shall have passed Semester I, II, III and IV in full
OR
Learner shall have passed Semester I and Semester II in full and secured ATKT in Second Year by failing in
For programs with 900 and above marks in not more than Three Courses in each of Semester III and IV
For programs with less than 900 marks in not more than Three Courses with not more than total 200 marks in
each of Semester III &IV
OR
Learner shall have passed Semester III and Semester IV in full and secured ATKT in First Year by failing in,
For programs with 900 and above marksin not more than Three Courses in each of Semester I and II
For programs with less than 900 marks in not more than Three Courses with
not more than total 200 marks in each of Semester I & II.
v) A learner shall be allowed to keep terms for Semester VI irrespective of
grades obtained in each course of Semester V.
vi) The result of Semester VI shall be kept in abeyance until the learner passes each of Semester I, Semester
II, Semester III, Semester IV and Semester V in full.

ADDITIONAL EXAMINATION

ELIGIBILITY TO APPEAR FOR ADDITIONAL SEMESTER END EXAMINATION:

A learner who does not appear i.e. remains absent in some or all the courses on medical grounds or for
representing the college / university in sports, cultural activities, activities of NSS, NCC or sports training
camps conducted by recognized bodies / competent authorities or for any other reason which is considered
valid under exceptional circumstances and to the satisfaction of the Principal or the Head of the Institute OR
fails n some or all the subjects is eligible to appear for the additional examination.
A learner who does not appear for both the Internal Assessment and Semester End
Examination shall not be eligible to appear for the additional Semester End Examination.
The additional Semester End Examination shall be of two and half hours duration and of 75 marks per course.
The learner shall appear for the course of the Semester End Examination for which he/she was absent or has
failed. Learners who are punished under O.5050 are not eligible to appear for this additional examination.

Regulation.8439
(with effect from 2013-14)
Additional Examination for Semester I and Semester II be held after the conduct of
Semester II Examination in March/ April every year and Additional Examination for Semester III and
Semester IV be held after the conduct of Semester IV Examination in March / April every year. However,
Additional Examination for Semester II and Semester IV be held after 20 days and before 40 days from the
date of declaration of
result of the respective Semester End Examination.

Grade Improvement:-
For improvement of grade in CBGS System, students of under graduate shall reappear for examination of any
two semester end examination. (C UG/09/2016-17)

Gracing:-
The gracing shall be carried out as per existing ordinances of the University in force.

Grace marks for sports and NSS:- In the case of credit based grading system(CBGS) the (0.1) will be added
in the final grade to the GPA. However, if the benefit is given to for passing the subjects the same may be
proportionately deducted from the total grade point (0.1) shall be deducted from final grade, for every one
mark given for passing the subjects.

Examination for Ex-student:-

Learner‟s who are declared failed in one or more courses on account of failure at the Internal Assessment
and/or Semester End Examinations or who have been allowed to keep terms for the higher class shall appear
as ex-student for the Internal Assessment and/or the Semester End Examination in the failed course at the
examinations held by their respective college. Examination for the ex-students will be held at least 15 days
prior to the Semester End Examination of the next Semester as per the pattern of the course in the respective
(failed) semester exam.

3. Pattern of Practical Exam:-

Note:- Total 60 Students. 30 students batch for each practical with sufficient staff as per guidelines shall be
arranged.

Practical
Semester –I
Essential Culinary Arts - Indian (Practical):-
Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Essential Culinary Arts - International (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Essential Bakery & Confectionery (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Restaurant & Food Service Operation -I (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Personal
Journal Grooming Work Sheets Activity 1 Activity 2 Viva - Voce

10 10 20 20 20 20

Semester –II
Essential Culinary Arts - Indian (Practical):-
Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Essential Culinary Arts - International (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Essential Bakery & Confectionery (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Food & Beverages Guest Services (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Personal
Journal Grooming Work Sheets Activity 1 Activity 2 Viva - Voce

10 10 20 20 20 20

Fundamentals Of Infromation Technology (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Journal Personal Activity Activity

Work Sheets Grooming procedure & procedure & Viva - Voice
Outcome 1 Outcome 2
10 20 10 20 20 20

Semester –III
Indian Ethnic Culinary Arts (Quantity)
Semester end assessment - 100 marks
 Since semester III is bulk cooking- one group of students shall prepare one dish/menu in bulk
 Group size and dish /menu shall be decided by the H.O.D and Principal.
 The practical can be conducted in two sessions (30 students per session)
 Indent sheet and plan of work sheet to be filled individually by the candidate.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Personal
Indent Sheet
Grooming,
Journal & plan of Colour Consistency Taste Texture Viva-voce
Cleaning &
work
Securing

Individual Individual Group Group Group Group Individual Individual

activity activity Activity Activity Activity Activity activity activity

10 10 15 15 15 15 10 10

Intermediate Culinary Arts - International (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Intermediate Bakery & Confectionery (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Applied Information Tecnology(Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Journal Personal Activity Activity

Work Sheets Grooming procedure & procedure & Viva - Voice
Outcome 1 Outcome 2
10 20 10 20 20 20

The Practice of Business Communication (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Personal Grooming
Work Sheets Activity 1 Activity 2 Viva - Voice
20 10 20 20 30

Semester –IV
Function Catering Opeartions (Practical):-
Conduct of Practical (100 marks)
 Assessment will be done as follows –

Personal
Journal Grooming Work Sheets Activity 1 Activity 2 Viva - Voce

10 10 20 20 20 20

Intermediate Culinary Arts Indian (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
 Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Ladder And Short Order Cookery (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Intermediate Bakery & Confectionery (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Hospitality Information System (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Journal Personal Activity Activity

Work Sheets Grooming procedure & procedure & Viva - Voice
Outcome 1 Outcome 2
10 20 10 20 20 20

Semester –V
Advance Culinary Arts Indian (Practical):-
Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Advance Pastry Arts (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Food Styling And Presentation (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be preparing a dish / Product and will apply his food styling and presentation skills.
 Indent sheet and plan of work sheet to be filled by the candidate of the dish he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Base / Food / Equipment Personal
Garnish Securing
plan of Plate Body for styling Grooming
work
5 5 20 20 20 15 10 5

Event Planning And Management (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –

Activity 1 Activity 2
Work Sheets Grooming Viva - Voce
Decoration Food Menu
10 20 20 20 30

Personality Development And Executive Soft Skills (Practical):-

Conduct of Practical (100 marks)
 Assessment will be done as follows –
 Activity 1 Activity 2
Work Sheets Grooming Viva - Voce
10 30 20 20 20

Semester –VI
Advance Culinary Arts Indian (Practical):-
Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Advance Culinary Arts International (Practical):-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10

Chocolaterie (Practical):-
Scheme of Examination: (100 marks)
 Candidate will be preparing a dish/ product.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet Personal
Colour Consistency Taste Texture Securing
&plan of Grooming
work
10 10 10 10 20 20 10 10
Project Research (Culinary Based): -
PROJECT:-

NOTE: Classes for unit 1, 2 & 3 shall be conducted at the beginning of the academic year only
and after that student will be given time to make their projects.

Candidate is required to submit his/her project report in duplicate one month prior to final
examinations. One copy will be kept with the college for future references/ guidelines.

Conduct of Practical Examination

Semester end assessment - 100 marks

Assessment will be done as follows –

Project
Importance of choice of topic
Report
in professional sense/thought
(Timely
Presentation Group Discussion Viva voce process, authenticity of data
submission
and assumption.
and quality
of report)
20 20 20 20 20

Evaluation of Projects (Where ever Applicable)

i) A learner who passes in all the theory papers but does not secure minimum grade „D‟ in project as
applicable has to resubmit a fresh project till he/she secures a minimum grade „D‟. His/her marks and/or
grades in the theory papers that the learner has passed will be carried forward but he/she shall be entitled for
grade “D” on passing.
ii) The evaluation of project and viva'voce examination shall be by awarding grade in the ten point scale as
given above.
iii) A learner shall have to obtain minimum of grade „D‟ (or its equivalent marks) in project evaluation and
viva/voce taken together. i.e. 40% marks in project work.
Subject where there are more than one papers/course s, the credits and grade will be awarded only when
he/she obtains grade „D‟ or above in ten point scale in each of the paper/course.
The course in which grade „D‟ or above is obtained, the credits of that course will be carried forward and will
be put in credit bank till he/she gets grade „D‟ or above in papers/paper in which learner has failed to get
minimum grade „D‟.

Experimental and Innovative Cuisine :-

Scheme of Examination: (100 marks)
 Candidate will be given a menu comprising of 5 dishes/ products.
 Indent sheet and plan of work sheet to be filled by the candidate of the menu / Dishes he gets.
 He / she supposed to collect indents, prepare and present the dishes in the menu within stipulated time.
 Cleaning and securing equipments and working area is also to be done within stipulated time.
 Assessment will be done as follows –
Indent Viva-voce,
Cleaning &
Journal Sheet & Personal
Colour Consistency Taste Texture Securing
plan of Grooming
work
10 10 10 10 20 20 10 10
4. List of Suggested Reading:-B.A In Culinary Arts
REFERENCE BOOKS

PRINCIPLE OF FOOD PRODUCTION –I

1. Basic Cookery – Daniel R. Stevenson

2. Modern Cookery for Teaching & Trade – Thangam Philip Vol1, & Vol 2. – Published by Orient
BlackSwan
3. Professional Cooking – Wayne Gisslen – Wiley Publication
4. Theory of Cookery – Krishna Arora
5. Bakery materials & methods, A. R. Daniel
6. Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
7. Bread, Eric Treuille & Ursula Ferrigrio
5. The World Encyclopedia of Cheese – Juliet Harbutt
6. The Complete Guide to the Art of Modern Cookery – Escoffier
7. Professional Charcuterie – David Harvey- Wiley Publication
8. Food & Beverage Management – Davis & Stone Published by Butterworth-Heinemann Ltd.
9. Food Preparation & Cooking – Stanly Thorues
10. Food Production Operations – Parvinder S. Bali-Oxford Publication
11. The New Catering Reperoire – Vol 1
12. Understanding Cookery – Lundberg Donald & Kotchever

INDIAN & INTERNATIONAL ETHNIC CUISINES

13. Theory of Catering – Kinston Ceserani

14. The Art & Science of Culinary Preparation – Gerald W. Chesser
15. Herrings Dictionary of Classical and Modern Cookery – Wsalter Bickel (Shroff Publishers)
16. Practical Cookery – John Campbell, David Foskett, Neil Rippington, Patricia Paskins

FUNDAMENTS OF FOOD & BEVERAGE SERVICE -I

1. Food & Beverage Service A Training Manual - Sudhir Andrews – McGraw Hill Education
2. Food & Beverage Service - Bobby George
3. Napkin Folding – James Ginders (Harmony Books)
4. The Practical Guide to Napkins & Napkin Folding – Rick Beech – Hermes House
5. The Steward - Peter Dias

FOOD AND BEVERAGES STUDIES-II

1. Food & Beverage Service – R. Singaravelavan - Oxford University Press

2. Food & Beverage Service - Dennis Lillicrap, John Cousins – Bookpower
3. Food & Beverage – F & B Simplified – Vara Prasad & R. Gopi Krishna – Pearson
4. Food & Beverage Service - Vijay Dhawan
5. The Waiter - John Fuller & A.J. Currie – Shroff Publishers

FOOD AND BEVERAGES GUEST SERVICES

1. Dining Room & Banquet Management – Strianese & Strianese – Delmar Cengage Learning

BEVERAGES STUDIES

1. Food and Beverage service – Axler & Litrides (Wiley)

MENU DEVELOPMENT AND FUNCTION CATERING

1. Theory of Catering – Kinston Ceserani

GASTRONOMY

1. Gastronomique – Paul Hanlyn

2. Larousse Gastronomique – Hamlyn

HOSPITALITY FINANCIAL ACCOUNTING

1. Hospitality Finance And Accounting – Kieso Weygandt – John Wiley

2. Accounting for the hospitality Industry – By Garry Dick

ADVANCED FOOD PRODUCTION

1. Larousse On Cooking – John Wiley

2. Professional Chef – CIA - CIA
3. Professional Cooking – Gisslen Wayne
4. Professional Chef – Hunter, Gary - Cengage

FOOD LEGISLATION

1. Food Safety and Standards Act, Rules & Regulations - Akalank Kumar Jain
2. Law of Food Safety and Standards Act, 2006 Alongwith Rules, Regulations & Allied Laws -
L.Bhargava (Advocate)
3. Food Laws And Regulation – Kiron Prabhakar

INDIAN CULTURE & TRADITIONS

1. Food Of India - cracknell

STRATEGIC MANAGEMENT
1. Strategic Management And competitive advantages – Barney Hesterly

SECURITY AND SAFETY IN CATERING ESTABLISHMENT

1. Tourism security and safety – Yoel Mansfield and Abraham pizam

ORGANIZATIONAL DEVELOPMENT & BEHAVIOR

1. Organization Development and Change book by Christopher G. Worley and Thomas G. Cummings
HOSPITALITY SERVICES MARKETING
1. Marketing Of Hospitality and tourism services – prasanna Kumar
2. Marketing Of Hospitality and tourism services – Lazer William

ADVANCED CULINARY ARTS

1. Advance Professional Cooking – Wayne Gisslen
2. Advance Culinary Foundation - Wayne Gisslen

FOOD TOURISM
1. Food Tourism: A Practical Marketing Guide Book by John Stanley and Linda Stanley
2. Culinary Tourism (Material Worlds Series): Lucy M. Long

INDIAN SNACKS
1. Easy Indian Snacks Starters - Manju Malhi
2. Street Food of India - Sephi Bergerson
3. Vegan Richa's Indian Kitchen: Traditional and Creative - Richa Hingle

INDIAN CONFECTIONARY
1. Indian Confectionary – Ashok Kumar

KITCHENFACILITIESPLANNING AND ENVIRONMENTAL CONSCIOUSNESS

ENTREPRENEURSHIP AND RESTAURANT STARTUP

ECO FRIENDLY PRACTICES IN CULINARY OPERATION

INTRODUCTION TO MARITIME HOSPITALITY

NUTRITION

Sumitra Deshmukh & Dr. Catering Science & Food

Asmita Thakur Safety

Hobbs, Betty & Roberts, Diane Food Poisoning & Food Hoddr & Stoughton
Hygiene
Rodey S Food Hygiene& Sanitation Tata Mcgraw Hill

Trickett, Jill Food Hygiene for Food Macmillion

Handlers
Knowles Tim Food Safety in the Hospitalty Butterworth Heinamann
Industry
Scott Elizabeth &Sockett Paul How to Prevent John Wiley & sons
Food Poisoning
Loken Joan The HACCP Food Safety John Wiley & sons
Manual
Commercial law Publishers The Prevention of Food Commercial law
Adulteration Act, 1954 Publishers
INTRODUCTION TO HOSPITALITY INDUSTRY

1. Introduction to the Hospitality Industry – Clayton W., Tom Powers & Denis Reynolds– Wiley
Publications

2. Management in the Hospitality Industry – Clayton W., Tom Powers – Wiley Publications

3. Hotel Management & Operations – O‟ Fallon & Rutherford – Wiley Publications Discovering
Hospitality & Tourism – Jack D. Ninemeier & Joe Perdue – Pearson Education

PRODUCT KNOWLEDGE

1. Ingredients - Loukie Werle & Jill Cox – H. Fullman

2. The world Encyclopedia of Cooking ingredients – Christine Ingram - Hermes House

Herbs - Joanna farrow - Hermes House
3. The Visual Food Encyclopedia - The Definitive Practical Guide to Food & Cooking – Francois Fortin
& Serge D‟Amico – Macmillan

Personality Development and Executive Soft Skills

1. Business Communication – Meenakshi Raman & Prakash Singh

2. Business Correspondence & Report Writing – R. K. Sharma & Krishna Mohan.

Business Communication – Chaturvedi
3. High School English – Wren & Martin

4. Understanding Human Communication – Ronald B Adler & George Rodman (Oxford University
Press)

5. Skills Development for Business & Management Students – Kevin Gallagher (Oxford University
Press)

6. Personality & Skills Development – Barun Mitra (Oxford University Press)

Technical Communication – 2nd Edition - Meenakshi Raman
7. Corporate Communication – Jaishri Jethwaney

8. Understanding Human Communication - Ronald B Adler & George Rodman (Oxford University
Press)

FRENCH

1. E. J. Neather – Mastering of French I & II – Macmillan – 1982

2. Bridge Anfossy – Speak French Today – Augo – 1991
 3. Diez la Cortina – Cortina‟s French Method – Grosset & Dunlop – 1988

4. Mathuram Bondo – Modern French Course – D. C. Heath & Co. 1983

5. Course de langue et civilisation Franchises – G. Mauger

6. Oxford French Dictionary

GASTRONOMY

1. European Gastronomy into the 21st Century- Author: Gillespie C. Publisher: Butterworth Heinemann

FOOD COSTING & ACCOUNTANCY

1. Budgeting, costing and controls, Ozi D‟cunha & Gleson D‟cunha, 2001, Dicky‟s enterprise
2. Food & Beverage Management, Sally Stone & Richard Kotas, 1998 & 1994
3. Accuracy in Food Costing and Purchasing, Francis T. Lynch, Amazon.com
4. Principles of Food, Beverage, and Labor Cost Controls, Paul R. Dittmer and J. Desmond Keefe,
amazon.com

Food Science:-

1. Handbook of food & nutrition, M. Swaminathan, 1999,

2. Food microbiology, W. C. Frazier / D. D. West off, 1991

3. Food hygiene & sanitation, S. Roday, 1991

4. Nutritive value of Indian foods, Gopalan, 1995, Jacob Michael, Delhi

5. A trainee guide for managers of food service establishments, 1991, CBS Publishers &Distributors

6. Safe food handling, Stanley Thomas

7. The Prevention of food poisoning, Jill Trickett, 1992

8. Catering Management, an integrated approach, Sethi / Mohini, New Delhi, 1987, Wiley Eastern Ltd,

9. Industry Guide to Good Hygiene Practice: Catering Guide Ships, 2004, Chadwick House Group Ltd.,
15, Hatfields, London – SE1 8DJ.

10. Catering Management, an integrated approach, Sethi / Mohini, New Delhi, 1987, Wiley Eastern Ltd.
11. Industry Guide to Good Hygiene Practice: Catering Guide Ships, 2004, Chadwick House Group Ltd.,
15, Hatfields, London – SE1 8DJ.

Environmental Studies:-

a. Erach Bharucha,text book of environmental studies, Universities press/Orient Blackswan

2. 1 Jagdish Krishnaswami, R J Ranjit Daniels, „Environmental Studies”, Wiley India Private Ltd. New Delhi
2 Anindita Basak, „Environmental Studies”, Pearson
3 Deeksha Dave, “Text book of , „Environmental Studies”, Cengage learning, Thomason India edition
 4 Benny Joseph , „Environmental Studies”, Tata McGRAW HILL
5 D L Manjunath, , „Environmental Studies”,Pearson
6 R Rajgopalan, , „Environmental Studies”, Oxford
7 Alok Debi, „Environmental science and Engineering”, University press
8. A Nagraj, Jeevan Vidya-A Primer.

Entrepreneurship Skills:-

Reference Books:-
1. Entrepreneurship, Rajeev Roy, Oxford University Press, New Delhi.
2. Entrepreneurship in the Hospitality, Tourism and Leisure industry, Alison Morrison, Mike Remington and
Claire Williams, Elsevier, Butterworth-Heinemann, Burlington.
3. The Dynamics of Entrepreneurial Development and Management, Vasant Desai, Himalaya Publishing
House Pvt. Ltd. Mumbai.
4. Entrepreneurship & Small Business Management, Siropolis, All India Publishers Distributors
5. Effective Entrepreneurship Management, Anmol Publications
6. Entrepreneurship in the 21st Century, Rawat Publications
7. Development Banks and Entrepreneurship Promotion in India, Mittal Publications
8. Successful Entrepreneurship, Kanishka Publishers
9. Handbook of Entrepreneurship Development- An Entrepreneurs Guide to Planning, Starting, Developing
and Managing a New Enterprise, Mangal Deep Publications

17. List of MOOCs:-

18. Minimum Qualification And Experience Prescribed For Teaching And Non Teaching Posts In B.A in
Culinary Arts:-

Minimum Qualification And Experience Prescribed For Teaching Staff:-

Sr. No. Cadre Qualification Qualification & Experience for candidates

from industry & profession
1 Assistant Professor

A Assistant Professor
in Core /Discipline
Specific Elective /
Generic Elective
Subjects.
B

Assistant
Professors in All
Allied Subject
C
2 Associate Professors

A Associate
Professor Core
/Discipline
Specific Elective /
Generic Elective
Subjects.
 Associate
Professor Core
/Discipline
B Specific Elective /
Generic Elective
Subjects.
C

Associate
Professors in All
Skill Enhancement
Course /
Compulsory
Course
3 Professor

Professor in Skill
Enhancement
Course /
Compulsory
Course
4 Principal

5 Librarian

NOTE:

Sr. No. Cadre Qualification Qualification &

Experience for
candidates from
industry & profession
1 Training and
Placement Officer
2 Registrar 1)
3 Office 1)
Superintendent
4 Senior Office 1)
Assistant
Or
Clerk
5 Office Assistant
Or
Cashier
6 Storekeeper
7 Lab Assistant A)

8 Senior Lab
Attendant
9 Jr. Lab Attendant
10 Peon

26. Teaching and Non Teaching Staff Requirement: -ForBA In Culinary Arts.

Teaching Staff Requirement:-

SUBJECT FY FY & SY FY, SY & TY Remark

Non Teaching Staff Requirement:-

DESIGNATION NO OF STAFF (As Per LABORATORIES REMARKS

Requirement)
Training and Placement
Officer
Registrar
Office Superintendent
Senior Office Assistant
Or
Clerk
Office Assistant
Or
Cashier
Storekeeper
Lab Assistant

Senior Lab Attendant

Jr. Lab Attendant

Peon

27. LIBRARY FUNDS:-

28. EQUIPMENTS

Equipment List
Basic Training Kitchen
Total area required: Desirable 1000 sq.ft.
No. of students per lab: 30
No. of faculty per lab: 2
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air & air
conditioning (HVAC system). The kitchen should be HACCP Certification ready.

Kitchen Equipment List

Sr. Description of Equipment Total
No.

Work Table with sink on left hand side and 2 drawers on

1 right 30
hand side with one under shelf at 15cm ground clearance.

2 2 burner cooking range (24‟ x 18‟ x 34‟ + 6‟) (BS) 30

3 Sink with DB 30
4 Frying pan with lid (regular), 30
6 Mixing bowl (1.4 litre)16cm 30
5. Deep Colander 30
6. High sauce pan with lid deep with helper handle (16cm x 30
11cm)
7 Saute pan with lid deep with helper handle (20cm) 1.6ltr 30
8. Low sauce pan with lid deep with helper handle (3 ltr.) 30
9. Frying pan 24cm with Lid 30
10 Grater 30
11 Rolling Pins 30
12 Colour Coded Chopping Board (Red, Green, Blue, White) 120
13 Griddle with Handle 30
14 Thali 16” Dia 30
15 Strainer SS 30
16 Perforated Round Spoon ( Frying Spoon) 30
 17 Flat Spoon 30
18 Round Spoon 30
19 Perforated Wooden Spoon 30
20 Tongs (Pakkad) 30
21 Chapati Tongs (Chimta) 30

Common Equipments
Sr. Description of Equipment Total
No.
1 Chef Demonstration Table 1
2 2 Door Deep Freezer 1
3 2 Door Refrigerator Frost Free 1
4 Electronic Weighing Machine 1
5 Mixer Grinder 1
6 Conical Strainer 1
7 Salamander 1
8 Stock Pot (26 litre) 2
9 Hand Blender 1
10 Lime Squeezer 1
11 Egg Slicer 1
12 SS Cupboard 1
13 MS Baking Tray 10
14 Lighter 2
15 Pot Rack 1
16 Paddle Bins 120ltr (Wet & Dry) 4

Advanced Training Kitchen

Total area required: Desirable 1000 sq.ft.
No. of students per lab: 30 (2 per table)
No. of faculty per lab: 02
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air & air
conditioning (HVAC system). The kitchen should be HACCP Certification ready.
Kitchen Equipment List
Sr. Description of Equipment Total
No.
1 Work Table With 1 Under Shelf 2 Outer Shelf and Sink 15
Drawer on other side (Bottom Self at 12” Height from
Ground.
2 4 Burner Cooking Range (Both Side Operating) 15
Size:42”X42X34
4 Frying pan with Long Handle (regular), 24cm 30
5 Frying pan with lid (non-stick) 30
6 Mixing bowl (16cm) 30
7 Mixing bowl (20cm) 30
5. Deep Colander 30
6. High sauce pan with lid deep with helper handle (16cm x
11cm) 30
7 Saute pan with lid deep with helper handle (20cm) 30
8. Low sauce pan with lid deep with helper handle 30
10 Grater 30
11 Rolling Pins 30
Colour Coded Chopping Boards (Red, Green, Blue,
12 White) 60
Size :18”X12”X1”
13 Griddle with Handle 30
14 Thali 16” Dia 30
 15 Strainer SS 30
16 Perforated Round Spoon ( Frying Spoon) 30
17 Flat Spoon 30
18 Round Spoon 30
19 Perforated Wooden Spoon 30
20 Tongs (Pakkad) 30
21 Chapati Tongs (Chimta) 30
22 Double Boiler 30

Common Equipments
Sr. Description of Equipment Total
No.
1 Chef Demonstration Table 1
2 2 Door Deep Freezer 1
3 2 Door Refrigerator Frost Free 1
4 Electronic Weighing Machine 1
5 Mixer Grinder 1
6 Conical Strainer 1
7 Salamander 1
8 Stock Pot (26 litre) 2
9 Hand Blender 1
10 Lime Squeezer 1
11 Egg Slicer 1
12 SS Cupboard 1
13 MS Baking Tray 10
14 Lighter 2
15 Steak Hammer 1
16 Potato Masher SS 1
17 Scissor 3
18 Brush for Basting 2
19 Mortar and Pastle 3
20 Double Deck Oven With Proving Chambers 1
21 Deep Fat Fryer 2 Compartment 1
22 Pasta Machine 1
23 Combi Oven 1
24 Hot Plate with Griddle 1
25 Pot Rack 2
26 Stock Pot 26ltr. 1
27 Soup Laddle 3
28 Chinese Chopper 1
29 Paddle Bins 120ltr (Wet & Dry) 4
Egg Cutter
30 Sous Vide 4
31 Vacuum packing machine

Quantity Training Kitchen

Total area required: Desirable: 1800 sq.ft.

No. of students per lab: 30
No. of faculty per lab: 02
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air & air
conditioning (HVAC system). The kitchen should be HACCP Certification ready.
Kitchen Equipment List
Sr. Description of Equipment Total
No.
1 Work Table(Chef Table) With Front Closed 1
 2 Work Table With 2 Under shelf 5
3 Work Table With Sink (RHS &LHS) with 1 Under Shelf 4

4 Work Table With 2 Under shelf 8

5 3 Burner Cooking Range with pipe under shelf 2
6 3 Burner Chinese Cooking Range 1
7 Tilting Pan 1
8 Idli Steamer 1
9 Roti Puffer 1
10 Rice Steamer 1
11 Tandoor (Coal Fired) 2
12 Electronic Weighing Machine Cap. 300kg 1
13 Potato Peeler Heavy Duty 10kg 1
15 Pulveriser 25kg 1
16 Wet Masala Grinder with Coconut scraper 1
17 Sandwich Griller (Single Electronic) 2
18 Onion/ Potato Trolley 2
19 Platform Trolley 2
20 Pot Rack 4
21 Double Door Deep Freezer 1
22 Double Door Refrigerator 1
23 SS Cupboard 2
24 Dishwasher 1
25 Pot Wash Area With Hot and Cold Attachment
26 2 Deck Oven 1
27 Walk in Cooler Cum Deep Freezer 200 sq.ft
(minimum)
28 Utility Trolley 2
29 High Pressure Jet Spray 1
30 Deep Fat Fryer 1

Light Equipments
1 Chinese Wok 2
2 Thai Kadai 2
3 Chopping Board 10
4 Balloon Whisk SS 1
5 Rice Colander (50 litre) 1
6 Stock Pot 50litre With Lid 1
7 Cleaver SS 2
8 SS Masala Container 1
9 Ss/food grade plastic Container 12
10 Wire Skimmer 1
11 Mesh Skimmer 1
12 Punch Bowl 6
13 Medium Height Casserole 70litre 1
14 Deep Height Casserole 15Litre 1
15 Deep Height Casserole 30 Litre 1
16 Mixing Bowl 16cm 20
17 Mixing Bowl 20cm 5
18 Ice Scoop 7.5cm 1
19 Flour Scoop 18cm 1

Butchery
Total area required: Desirable : 100 sq.ft.
No. of faculty per lab : 01 :
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air & air
conditioning (HVAC system). The kitchen should be HACCP Certification ready.

Common Equipments
Sr. Description of Equipment Total
No.
1 Work Tables 2
2 Work Tables With Sink &Under Self 1
3 Butcher Block Table With 1 Under Self & Knife Pocket 1
4 Bone Saw Machine Table Top 1
5 Work tables with Under Self 1
6 Meat Mincer 1
7 Red Colour Butcher Block 2
8 Butcher‟s Cleaver 1
9 Meat Knife 10‟ 1
10 Fillet Knife 1
11 Knife Sharpener 1

Bakery
Total area required: Desirable: 1000 sq.ft.
No. of faculty per lab : 02
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air & air
conditioning (HVAC system). The kitchen should be HACCP Certification ready.
Sr. Description of Equipment Total
No.
1 Work Table 15
2 Mixing Bowls 16cm 15
3 Mixing Bowls 20cm 15
4 Double Boiler 15
5 Wire Whisk 15
6 Measuring Spoon 15
7 Egg Beater 15
8 Rolling Pins 15
9 Wooden Spoon 15
10 Measuring Mug 15
11 Plastic Scraper 15
13 Frying Pan Regular 15
14 Frying Pan Long Handle 15
15 Sauce Pan with Lid 15

Common Equipments
Sr. Description of Equipment Total
No.
1 Combi Oven 1

2 2 Deck Baking Oven with Proving Chamber 1

3 3 Burner Cooking Range with pipe 1

4 Weighing Scale Table Top 1

5 2 Door Refrigerator 1
6 2 Door Deep Freezer 1

7 Proving Chamber 1

8 Planetary Mixer 1

9 Dough kneader 1

10 Cupboard SS 2

11 Deep Sink Triple 1

12 Chef Table 1

13 Pot Rack 2

14 Cooling Rack Trolley. 1

15 Platform Trolley. 1

16 Cream Planetary Mixer 1

Common light Equipment

Sr. Description of Equipment Total
No.
1 Baking Trays Large 24
2 Baking Tray Small 24
3 Bread Tins 12
4 Cake Tin Round Various Size 12
5 Doughnut Cutter 12
6 Pastry Nozzle Set 2
 UNIVERSITY OF MUMBAI

7 Muffin Trays Aluminium 15

8 Can Opener 6
9 Chocolate Mould Assaulted 10
10 Blow Torch 2
Punch Cutter Set (Heart/Round/Star / Alphabet &
11 Numbers) 1
SS 1 Each Set
12 Moulding Tools 1
13 Tart Moulds 3” SS 12
14 Pastry Brush 8
15 Swiss Roll Tray 4
16 Silicon Oven Gloves 4
17 Silicon Mat 6
18 Adjustable Dough cutter (6 Rings) 2
19 Spray Gun 1
20 Mandolin Slicer 2
21 Cookie Cutter 1
22 Croissant Dough Cutter 1
23 Sieve No.8 2
24 Sieve No.14 2
25 Spatula 15
Loose Bottom Cake Tins (Round /Square/ Rectangular) 9
26 Each 18
27 Egg Cutter 5
28 Jelly Mould 5” Aluminium 60
29 Piping Bags with Nozzle 1set
30 Bread Knife 2
31 Pizza Cutter 2
32 Metal Scraper 2
10

Confectionery & Chocolate Room

Total area required: Desirable:
1000 sq.ft. No. of faculty per lab:
02
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air
& air conditioning (HVAC system). The kitchen should be HACCP Certification ready.
Common Equipments
Sr. Description of Equipment Total
No.
1 Dough Sheeter 1
2 Electric Cream Whiper 1
3 Dough Kneader 20Litre 1
4 2 Door Refrigerator 1
5 2 Door Deep Freezer 1
6 3 Burner Cooking Range With Pipe 1
7 Weighing Scale Table Top 1
8 Dehumidifier 1
9 Deep Sink Triple 1
10 Cupboard SS 1
11 Mixer Grinder 1
12 Planetary Mixer 1
-2-
UNIVERSITY OF MUMBAI

13 Tin Opener 1
14 Cake Stand 1
15 Chopping Board 5
16 Lemon Grover 1
17 Lemon Squeezers 1
18 Pallet knife 1
19 Granite /Marble Table Top 1
20 Moulding Tools 1 Set
21 Flower Cutter Plastic 1 Set
22 Thermomix 1
23 Chocolate melter (3 kg capacity) 4
24 Ice-cream churner 1
25 Polycarbonate Chocolate Moulds- Assorted 36
26 Laser Thermometer 4
27 Pulled sugar kit 1

Sr. Description of Equipment Total

No.
1 Mixing Bowl 16 cm 15
2 Mixing Bowl 20 cm 15
3 Rolling Pins (fiber) 15
4 Egg Beater 2
5 Plastic Scraper 15
11

Larder (Cold Kitchen)

Total area required: Desirable :
400 sq.ft. No. of faculty per lab
: 01
All the kitchens should be well lit and should have proper ventilation system with exhaust, fresh air
& air conditioning (HVAC system). The kitchen should be HACCP Certification ready.
Common Equipments
Sr. Description of Equipment Total
No.
1 Work Table With Sink & Under Self 1
2 Dual Deck Rack Open wall Mounted 2
3 Dual Deck Rack With Shutter Wall Mounted 3
4 Work Table With Lockable Shutter 1
5 Work Table With Under Self 4
6 Visicooler 1
7 Salamander Wall Mounted 1
6 Toaster 6 Slice 1
7 Meat Mincer 2
8 Meat Slicer 1
9 Tumble vegetable dryer 1
10 Vegetable Cutter (Slicer) Machine 1
11 Food Processor 1
12 Electronic Weighing Scale 1
Light Equipments
Sr. Description of Equipment Total
No.
1 Carving Knife 2
2 Fillet Knife 2
3 Paring Knife 2
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UNIVERSITY OF MUMBAI

4 Meat Knife (8” & 10”) 2

5 Cleaver (6”) 2
6 12” Serrated Slicer 2
7 10” Professional Sharpener 2
8 Cheese Knife 2
9 Lemon Zester 2
10 Laser Thermometer 2
11 Kitchen Scissor 2
12 Vegetable Peeler 2
13 Pastry Brush 1
14 Rolling Pins 3
15 Silicon Spatula 3
16 Grater SS 2
17 Terrine Mould 5
18 Food Mirror 3
19 Aspic Cutter 2
12

Food Stores
Total area required : Desirable : 400 sq.ft.

Sr. Description of Equipment Total

No.
1 Plastic Storage Container (Food Grade) 60
2 Onion Potato Storage Bin (S.S.) 2
3 Plastic Crates (colour coded Red, Blue, Yellow& Green) 36
4 Electronic Weighing Scale 1
5 Ladder (4 Steps) 1
6 Light Weight Trolley 1
7 Walk in Cooler With Deep freezer 1
8 Food grade plastic Crates/Trays 12

D Furniture
Sr. Description of Equipment Total
No.
1 Steel Cupboard 1
2 Filing Cabinet 1
3 Store Keeper Table 2
4 Chairs 2
5 Issue Counter with 1 Under Self 1
6 File Rack 1
7 Slotted Angle Rack 6
8 Computer and printer 1
9 Computer and Printer Table 1
10 Receiving Platform 1
11 Fiber Pallet 1

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