Institute of Hotel Management Catering Technology & Applied Nutrition Lucknow Answered Questions

Yes, it is offered.Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.Unit-3 : Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.Unit-4 : Description and use of the following : Basic stocks, Aspics & Jellies. Roux blanc, Roux blond and Roux brun. Recipes and quantities required to produce 10 litre of stock, white & brown. Recipes required to produce one liter of the following: Béchamel sauce, tomato sauce, veloute’ sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup – Definition, classification of soups with example in each group, recipe for one litre consommé, 10 popular consommés with their garnishes.Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.Unit-8 : Pastry – Recipies of short crust pastry, puff pastry, flaky pastry choux paste, danish pastry and their derivatives. Recipies and method of preparation of plain ice cream.Unit-9 : Kitchen stewarding and upkeep of equipment.Unit-10 : Staff organisation of Kitchen, coordination with the Departments.

Minimum qualification for admission is a pass certificate in the final examination of 10+2 system or its equivalent. The candidate must have passed at least one public (Board or Pre-University) examination. Those appearing in 10+2 final or equivalent examination can also appear in JEE 2005 for being considered on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted to the concerned Institute by a stipulated time. If an applicant is found ineligible at a later date even after admission to an Institute, his/her admission will be cancelled. Admission will be subject to verification of facts from the original certificates/documents to be produced by the candidate. Decision of National Council regarding eligibility shall be final.Physical FitnessAll qualified candidates will have to submit a certificate of physical fitness from a Registered Medical Practitioner in the prescribed format given in the Information Brochure. Admission at the allotted Institute will be granted only if the candidate is declared physically fit for pursuing the course of study.

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.Eligibility for AdmissionQualifying Examinations:A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.Those appearing in 10+2 or equivalent examination can also appear in JEE 2013 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission.The offer of admission is subject to verification of original certificates/documents at the time of admission.

There are several PGs and hostels available close to IHM Lucknow in the Aliganj area. Here are some options based on the available search results:1- Mom & Dad Paying Guest and Hostel in Aliganj, Lucknow.2- Verified Paying Guest Accommodation in Aliganj, Lucknow.3- Paying Guest Accommodation in Aliganj, Lucknow.4- MSCC Girls PG Hostel in LDA Colony, Kanpur Road.5- Padmashree Girls Hostel in Aliganj, Lucknow.6- Paying Guest in Aliganj, Lucknow.

IHM Lucknow holds the 8th place in the top 10 hotel management colleges in India. It is affiliated to National Council for Hotel Management, NOIDA. It is an institution with high reputation and it has excellent influence under the ministry of tourism government of India and uttar pradesh. It is known to have high quality training in the field of hospitality and tourism. 

In IHM Lucknow 600 - 700 marks in NCHMCT JEE is considered as average and below that are considered as low grade . The students above the rank of 3423 in NCHMCT were placed last year.In order to become eligible you shd also have done your graduation in a recognised university.

IHM Lucknow provides good food but does not have a canteen inside . Students there claim to have an adventures and challenging life which sometimes is filled with joy and also stressful at times. Students have to be self obedient and should know to manage time to survive in college.