Colleges in Lucknow

Yes, the ollowing syllabus is followed

THEORY :

Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.

Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.

Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.

Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe.

Unit-5 : Table Sauces – accompliments/garnishes. Unit-6 : Meals and Menu planning – Different types of Menus (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.

Unit-7 : Different forms of service – Russian, American, French, Indian and English.

Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.Unit-9:Silver polishing methods – (a) Polivit method (b) Plate powder (c) Burnishing method.

Unit-10 : Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry.

Unit-11 : Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.

Unit-12 : Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering

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.

IHM, Lucknow is an institute of high repute and excellence under the aegis of Ministry of Tourism, Govt. Of India & Uttar Pradesh. The institute imparts quality training and education in the field of Hospitality and Tourism Industry.

Established in year 1969 as a Food Craft Institute and upgraded to an Institute of Hotel Management in year 1980 to conduct the 3 years Diploma course.

This institute offers students the opportunity to develop professional and academic excellence with a view to enjoy a rewarding career as a Hotel or Restaurant Manager, Food & Beverage Manager, Front Office Manager, Executive Chef or as an Executive House-Keeper etc. Whatever be the career choice students expect that the Hospitality training they receive at IHM, Lucknow will allow them to begin work in their profession as soon as they graduate.

Yes, there is a separate placement cell at Jaipuria Institute of Management.

Jaipuria Institute of Management has achieved a remarkable feat in its 2023 placement season with over 1000 offers being made to a batch strength of 930 students, surpassing its previous placement record.

The placement season witnessed participation of over 300+ recruiters, including 110 new recruiters. The highlight of the season was the increase in multiple job offers, with over 100+ students receiving them in leading corporates and startups.

Overall, consulting sector emerged as the top recruiter, accounting for 26.37% of all offers, followed by financial services and banking.

These are guidelines from Jaipuria Institute of Management.

Hostel mess food is good.

All hostellers must observe the Mess timings. The system of self service will be followed in the mess. The dinner will be served to boys in their respective hostels.

The hostellers have to compulsorily be the members of mess.

The mess committee will decide the menu from time to time.

The hostellers are required to maintain the decorum of the dining hall. Shouting and sitting on the dining tables is strictly prohibited. If anyone found doing so, disciplinary action will be taken against him/her.

The hostel warden will keep a regular check on the quality of food and ensure hygienic preparation and serving.

 No food will be served outside dining hall. In case of illness, sick diet will be served in theroom with prior permission. The hostellers are not allowed to carry utensils/ Eatables in hostel rooms or outside dining hall.