IIMS offers young men and women with a desire for handsome pay package a 12-months special training in food production. With eight months of intensive practical training and four months as apprentice in a first class hotel, the training will equip you for a career as Chef in star hotels, flight catering units, mercantile ships, passenger ships, army, navy, and air force establishments. Diploma courses are accredited by NCVTE.
S.No Content 1 Introduction to Hospitality Industry 2 Introduction to Cookery Kitchen Glossary & Culinary Terms 3 Culinary History Intoduction to Indian Cuisine 4 Introduction to French Cuisine 5 Introduction to Chinese Cuisine & Nouvele Cuisine 6 Aims & Objectives of Cooking Effect of Cooking Weighing and Measuring 7 Characteristic of Raw Materials - Salt, Liquid & Sweetening Agents, Fats, Oilsand Leavening Agents 8 Raisening, Thickening andBinding Agents Flavouring and Seasoning Agents 9 Conducting Tests 10 Herbs and Spices List of Indian and Western Spices 11 Preparation of Ingredients Textures 12 Methods of Cooking Various Cooking Techniques 13 Basic French-Alphabets, Numbers & Vocabulary commonly used Termsin Hotel Industry stock various Stocks & its Preparations 14 Sauce Cookery Mother Sauces & its Preparation Derivatives 15 Apetizer & Salad Accompaniments & Garnishes Soup Classification & International Soups 16 Business Communication Basic Etiquettes and Manners Parts of Speech proper usage of Tenses 17 Fish Cookery Classification of fish selections various cuts & Cooking of Fish 18 Meat Cookery various Cuts and Joints of Pork, Beef and Lamb selection 19 Introduction of Steaks and Sausages Types of Steaks and Sausages Poultry and Game Birds Selection, Cuts& Cooking 20 Eggs selection, Nutritive value, preparation and storage 21 Conduction Test 22 Basic Hindi Letters, Numbers and vocabulary/ commonly used Hindi Terms in Hotel Industry 23 Milk & Milk products introduction to cheese characteristic and organ of commonly used cheeses 24 Nutrition & Hygiene definitions, functions of nutrients & Classicication of Food Groups and Nutrients, carbohydrates & Protein 25 Rechaufe reheating of Food & its effects Beverage 26 Conducting a Revision Test 27 Kitchen Organisation Heirarchy of Kitchen in Large and small hotels Duties and Responsibilities of all kitchen Personnels 28 Kitchens Lays outs function of various sections in kitchens kitchen Equipments (Large, Mechanical & Small Kitchen Utensils) 29 Business Communication Applying for a job conducting mock interviews to the students, letter writing 30 Nutrition & Hygiene fat, Minerals, Vitamins, Waters & Energy R.D.A 31 Menu Knowledge French Classical Menu compiling of Menu Planing 32 Conducting Discussions on Various Hotel menu cards 33 Safe Food Storage Techniques introduction of refrigeration, Deepchilling , Freezer & Dry Storage 34 Business Communication hint Developing Essay writing preparing a resume 35 Nutrition & Hygiene water importance oral rehydration digestion & Absorbtion 36 Quality Control management introduction to the prevailing food standard of India &International 37 Cost control management preparing a food cost portion control- standard portion control of power & equipments purchasing management list The essential supplies pirchasing techniques of various items analyzing a quotation 38 Conducting a revision exam 39 Basic first aid steps how to react on a emergency situation precaution steps 40 Fire fighting tyes of fire types of fire extinguishers ..how to use 41 Labur law responsibilities of an employee and employer rights of an employee as per the labur act 42 Complete Revision of the above chapters 43 Condicting a group discussion 44 Conducting a preliminary exam
