Course Features
- Lectures 303
- Quizzes 0
- Duration 40 weeks
- Skill level All levels
- Language English
- Students 0
- Assessments Yes
Curriculum
- 10 Sections
- 303 Lessons
- 40 Weeks
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- 2) HOSPITALITY COMMUNICATION ENGLISHThis course aims to impart basic communication knowledge and skill to speak and write . This course covers grammar in English language and conversational language so as to have better competency in writing, understanding a text and correction use of English in everyday life.19
- 1.1Course Objectives : After the completion of this course the student will be able to :
- 1.21) Familiar the students with the basic of writing using the correct form of tense and other aspects of English grammar .
- 1.32) Get more exposure to the language in practical life
- 1.43) Explore the potential in learning through literature and developing creativity .
- 1.54) Write independently .
- 1.6unit 1 : Communication : an introduction conduct communication practice :presentations 5 times (students will be divided into group would consist of 5 members .However each member of group has to present within the allocated time of the every group)
- 1.7Unit 2 : Business letters
- 1.82.1 : Write different type (related to the types of letters and dialogue from unit 4 & 5 )
- 1.9Unit 3 : Employment communication
- 1.103.1 : Conduct role play-1 time (students will be divided as interviewer, interviewee chairman or CEO of an organization, participants of a meeting and they will have to play the roles as assigned by the examiner/teacher )
- 1.113.2 : Arrange field visit and get written assignment (students will be asked to visit a fair and write report about that in assigned format)
- 1.12Unit 4 : Communicating across cultures
- 1.134.1 : Practice hearing and listening (students will be evaluated orally about the topic of the units)
- 1.14Unit 5 : Personality Development and communication in business
- 1.155.1 : Perform individual presentation related to the course )
- 1.16Reference Books
- 1.171) Liz and john soars (2009) new headway (intermediate and upperintermediate) oxford universitypress.
- 1.182 ) wren & martin (11990), high school English grammar and composition
- 1.193 ) Hawkins D.& R (1990),English for further Education, orient longman , Constance .
- 3 ) PRINCPLES OF COOKINGThis course provides comprehensive knowledge on foods which are required for the preparation of dishes. The course covers the food commodities, quality of certain products and determines the different selection and choices best for their dishes. It also provides basic knowledge and skills of cooking including kitchen brigade, its management, and foundation preparations.48
- 1.1Course objectives : After the completion of this course, the student will be able to
- 1.21. Explain the name and nature of food commodities
- 1.32. Classify the food commodities with examples
- 1.43. Prepare various dishes from different food commodities
- 1.54. Explain history of culinary and food production system
- 1.65. Explain kitchen brigade, organization chart of small, medium and large scale of kitchen, functions of different sections, and staffing
- 1.76. Explain purchasing, receiving and distribution system of goods
- 1.88. Plan the menu, and control the cost
- 1.99. Explain and prepare the salads and dressings
- 1.1010. Explain and prepare stocks, soups and kitchen sauces
- 1.11Unit : 1. Identify the vegetables, classification, examples, uses and of Cut the vegetables Market visit Types of vegetables used in cookery Roots, bulbs, tubers, leafy, stem, fruits, seeds, flowers, and fungi Cuts of vegetable: julienne, brunoise, macedoine, jardinière, paysanne, mire poix, baton, slice, dice, chop, diamond, match stick, straw, chateau etc.
- 1.12Unit : 2. Identify the fruits, classification, examples and uses Types of fruits used in cookery Berries, citrus, stoned, hard, and tropical
- 1.13Unit : 3. Identify the nuts, classification, examples and uses Types of nuts used in cookery Almonds, Brazil nuts, Cashew nuts, Chest nuts, Hazel nuts, Walnuts, Queensland nuts, Pine nuts, Pistachio etc.
- 1.14Unit : 4. Identify the cereals and flours, classification, examples and uses Types of cereals and flours used in cookery Cereals: wheat, barley, oats, rice, corn, rye, arrowroot, tapioca etc. Flours: whole meal, hard, soft, self raising flours etc
- 1.15Unit : 5. Identify the herbs, classification, examples and uses Survey markets Types of herbs used in cookery Oregano, basil, thyme, marjoram, tarragon, parsley, fennel, rose-marry, coriander, curry leaf, bay leaf, mint, lemon grass, lime leaf, spring onion etc.
- 1.16Unit : 6. Identify the spices, classification, examples and uses Types of spices used in cookery Salt, pepper, paprika, cayenne pepper, mustard, chilly, cumin, turmeric, carom, coriander, fenugreek, sesame, clove, saffron, cardamom, green cardamom, cinnamon, asafetida, star anise, nutmeg, szechuan pepper, galangal, tamarind, M.S.G. etc.
- 1.17Unit : 7. Identify the sugars, classification, examples and uses Types of sugar used in cookery Palm, castor, black treacle, cube, brown, golden syrup, icing, nibs, jaggery etc.
- 1.18Unit : 8. Identify the coffee, brewing process Prepare coffees Types of coffee and their brewing process such as Percolator, Turkish, Alfresco, Espresso, Cappuccino, Cold Coffee etc.
- 1.19Unit : 9. Identify the tea leaves, and brewing process Prepare teas Types of tea leaves, and their brewing process such as Black Tea, Jasmine Tea, Milk Tea etc.
- 1.20Unit : 11. Identify the oils, classification, examples and uses Types of oil used in cookery Soya bean, mustard, peanut, olive, sunflower, almond, corn, coconut etc.
- 1.21Unit : 12. Identify the pastas, classification, examples and uses Types of pasta used in cookery Bucatini, farfalle, macaroni, penne, spaghetti, ziti, cannelloni, cappelletti,
- 1.22Unit : 13. Identify the noodles, classification, examples and uses Types of Asian noodle used in cookery Egg noodle, rice noodle, glass noodle, soba, bijon etc.
- 1.23Unit : 14. Identify the fish, classification, examples, quality signs, cuts and uses Cut the fish Types of fish used in cookery Round: salmon, tuna, eel, trout, cod, herring, mackerel, sardine, beckti etc. Flat: Flounder (blackback), Sole, Dover sole, pomfret etc. Cuts: Darne, troncon, fillets, supreme, goujon, delice, paupiette etc.
- 1.24Unit : 16. Identify the poultry, classification, examples, quality signs, and uses Cuts the chicken Types of poultry used in cookery Chicken: poussin, spring chicken, broiler, polarde, capon, fowl etc. Others: duck, goose, turkey etc. Cuts: Breast, leg, drumstick, winglet ect
- 1.25Unit : 17. Identify the game, classification, examples, quality partridge, pheasant etc. Furred: rabbit, hare, deer, wild boar etc. signs, and uses Types of game used in cookery Feathered: wild duck, grouse,partridge, pheasant etc. Furred: rabbit, hare, deer, wild boar signs, and uses Types of game used in cookery Feathered: wild duck, grouse,
- 1.26Unit : 18. Identify the mutton/lamb, classification, quality signs, cuts and uses Visit meat production factory Mutton/lamb used in cookery Cuts: leg, knuckle, chump chops, loin chops, ribs, scrag, shoulder, breast etc.
- 1.27Unit : 19. Identify the pork/suckling pig, quality signs, cuts, products and uses Pork/suckling used in cookery Cuts: leg, loin chops, ribs, belly, shoulder, head etc. Products: ham, bacon, sausage etc.
- 1.28Unit : 20. Identify the beef/veal, quality signs, cuts, products and uses Cut the tenderloin (fillet) Beef/veal used in cookery Beef: Tenderloin- chateaubriand, steak, tournedos, fillet mignon, goulash Veal: Leg, loin cops, ribs, neck, shoulder etc
- 1.29Unit : 21. Identify the offal, quality signs and uses Types of offal: liver, sweetbread, heart, tongue, kidney, brain, feet, tail etc
- 1.30Unit : 22. Identify the eggs, quality signs and uses Visit poultry farm Eggs, composition, quality signs, testing of freshness and uses
- 1.31Unit : 23. Identify the milk products and uses Milk products: curd, cream, cheese etc. and their types, uses
- 1.32Unit : 24. Identify the raising agents and uses Experiment: raising agents Raising agents: yeast, baking powder etc.
- 1.33Unit : 25. Identify the culinary history Roman, Egyptian and Greek culinary history
- 1.34Unit : 26. Identify the trends of modern cookery Classical cuisine, haute cuisine, nouvelle cuisine and fusion cuisine
- 1.35Unit : 28. Identify the kitchen brigade Identify the organization chart of kitchen brigade Field visit Kitchen brigade; small, medium and large organization chart, different sections such as Garde manger, Entremetier, Saucier, Patisserie and Pantry, their functions
- 1.36Unit : 29. Identify the job responsibilities of different level of kitchen staffs Executive Chef (Chef de Cuisine), Sous Chef, Chef de Partie, Demi Chef and Commis etc.
- 1.37Unit : 30. Identify the objectives and methods of cooking Practice on methods of cooking Chemical, physical changes in foods Moist heat media: boiling, blanching, poaching, stewing, steaming, braising Dry heat media: frying, grilling, roasting, baking etc.
- 1.38Unit : 31. Identify the purchase considerations Identify the receiving and issuing considerations of goods Market visit Purchase specification, quality determination, control quality, and quantity, practice of distribution system of goods
- 1.39Unit : 32. Identify the kitchen equipment and their uses Kitchen tools, utensils and large equipment, machines and their handling technique and uses
- 1.40Unit : 33. Identify the meaning of mese-enplace steps Selecting of tools and utensils, knife sharpening, collecting of goods (requisition) etc.
- 1.41Unit : 34. Identify the meaning of menu, types of menu, considerations of menu planning, rules regarding menu composition Menu compiling practice Menu, types, planning considerations, rules for menu composition, French classical frame, modern frame
- 1.42Unit : 35. Identify the definition of standard recipe and its format Standard recipe, purpose, contents, format, costing and pricing
- 1.43Unit : 36. Identify the meaning of salad, types of salads and guidelines for preparation, Prepare the salads and dressings Types of salad, simple and compound in different base with examples, parts of salad such as base, body, dressing and garnish
- 1.44Unit : 37. Identify the definition of dressings and their functions Type of dressings on different base, functions of dressing, examples
- 1.45Unit : 38. Identify the definition of definition of stocks, guidelines of preparation stocks Prepare the basic stocks Stock, types such as white and brown on different bone base, uses, and guidelines for preparation, standard recipe for basic stocks
- 1.46Unit : 39. Identify the definition of soups, classification with examples Prepare the basic soups Classifications of soup such as consommé, broth, cream, puree, veloute, potage, bisque, chowder and cold soups such as gazpacho, vichyssoise, etc. Basic recipes and methods of preparations
- 1.47Unit : 40. Identify the definition of sauce, types of mother sauce, composition of sauces with derivatives, functions of sauces Sauce, types of mother sauces (cold and hot), derivatives with uses, functions of sauces in cookery
- 1.48Unit : Prepare the mother sauces
- 1) INTRODUCTORY TOURISM AND HOSPITALITYThis course provides basic knowledge on tourism and hospitality industries. tourism and hospitality industry is rapidly becoming one of the largest industries in the world . This course focus on the nature of tourism and hospitality industris and their service sectors.90
- 1.1Course objectives : After the completion of this course, the student will be able to :
- 1.21) Define the tourism and explore the major concepts in tourism
- 1.32) Explain the nature of tourism, and characteristics and types of tourists
- 1.4Explain the types of tourism
- 1.56) Describe the importance and impacts of tourism
- 1.68) Explain historical background of hospitality industry
- 1.79) Explain the service nature of hospitality industry
- 1.810) Classify the hospitality industres
- 1.911) Know about different hospitality business and their segments
- 1.1012) Explain the functions of different outlets of hotels
- 1.11Unit 1 : Introductions
- 1.121.1 : Concept meaning and definition of tourism
- 1.131.2 : Scope, nature and importance of tourism
- 1.141.3 : Definition of travellers, tourist and excursionist
- 1.151.4 : Types of tourism and tourist
- 1.161.5 : Characteristics of tourism
- 1.171.6 : Benefits of tourism
- 1.18Unit 2 : Travellers Behaviour
- 1.192.1 : Define travelling motivators
- 1.202.2 : Reason behind travelling
- 1.212.3 : The characteristics of Travellers
- 1.222.4 : Barrier factor in Travelling
- 1.232.5 : The stages of tourist journey
- 1.24Unit 3 : The evolution process of tourism
- 1.253.1 : Evolution of tourism in global perspective
- 1.263.1.1 : First phage
- 1.273.1.2 : Second phage
- 1.283.1.3 : Third phage
- 1.293.2 : Evolution of tourism in Nepal
- 1.30Unit 4 : Components of tourism
- 1.314.1 : Five A’S components of tourism
- 1.324.1.1 : Attraction
- 1.334.1.2 : Accommodation
- 1.344.1.3 : Accessibility
- 1.354.1.4 : Amenities
- 1.364.1.5 : Activities
- 1.37Unit 5 : Tourism products and impact of tourism
- 1.385.1 : Tourism products
- 1.395.1.2 : Define tourism products
- 1.405.1.3 : Types of tourism products
- 1.415.1.4 : Tourism products of Nepal
- 1.425.2 : Positive and negative impacts of tourism
- 1.43Unit 6 : Tourism Related organization, their nature and primary
- 1.446.1 : National tourism related organization, their nature and primary role
- 1.456.1.1 : Ministry of culture, tourism and civil aviation (MOCTCA )
- 1.466.1.2 : Nepal tourism board (NTB )
- 1.476.1.3 : Hotel association of Nepal (HAN)
- 1.486.1.4 : Nepal association of tour and travel agent (NATTA)
- 1.496.1.5 : Trekking agent association of Nepal (TAAN)
- 1.506.1.6 : Nepal association of rafting agent (NARA )
- 1.516.2 : International tourism related organizations
- 1.526.2.1 : United nation world tourism organization (UNWTO)
- 1.536.2.2 : Pacific Asia travel association (PATA )
- 1.546.2.3 : International air transport association (IATA)
- 1.556.2.4 : International civil aviation organization (ICAO)
- 1.56Unit 1 : Hospitality industry
- 1.571.1 : Introduction to hospitality industry
- 1.581.2 : Nature of hospitality industy
- 1.591.3 : Sectors of hospitality industry
- 1.601.4 : Relationship between tourism and hospality industry
- 1.611.5 : Origin and development of hospitality industry
- 1.621.6 : Changing trends of hospitality industry
- 1.632.1 : Define catering establishment
- 1.642.2 : Role of catering establishment in hospitality industry
- 1.652.3 : Classification of catering establishment
- 1.662.4 : Evolution of catering establishment
- 1.67Unit 3 : Hotel industry
- 1.683.1 : Introduction of hotel industry
- 1.693.2 : Evolution of hotel in Nepal
- 1.703.3 : Classification of Hotel
- 1.713.3.1 : On the basis of location
- 1.723.3.2 : On the basis of of size property
- 1.733.3.3 : On the basis of management
- 1.743.3.4 : On the basis of service standard (star rating )
- 1.753.4 : Organizational chart of hotel
- 1.763.5 : Major functional and operational department of hotel with functions
- 1.773.6 : Front of the house departments and back of the house departments of hotel
- 1.783.7 : Inter department relationship
- 1.79Unit 4 : Career prospects in hospitality industries
- 1.804.1.1 : Define career
- 1.814.1.2 : Career possiblities
- 1.824.1.3 : Career path in hospitality industry
- 1.834.1.4 : Importance of internship
- 1.844.1.5 : Attributes of hospitality staff
- 1.85Unit 5 : Law related to tourism and hospitality industries
- 1.865.1 : Tourism acts 2035
- 1.875.2 : Hotel, Lodge, Restaurant , Bar and tourist guide regulation, 2038
- 1.885.3 : Describe about legal provision for registration hotel
- 1.895.4 : Explain about minimum facilities to be provided by hotels
- 1.905.5 : State about trade union
- 4) CONTINENTAL COOKERY37
- 1.1Course objectives: After the completion of this course, the student will be able to:
- 1.21. Explain and prepare the Continental, English, American breakfast
- 1.32. Explain and prepare the Continental Appetizers
- 1.43. Explain and prepare the Continental Soups
- 1.54. Explain and prepare the Continental Main Courses
- 1.65. Explain and prepare the Continental Accompaniments consists of vegetables, potatoes, salads, pastas, sauces, dressing etc.
- 1.77. Explain and prepare the Snacks
- 1.88. Explain and prepare the Sweets and Desserts
- 1.99. Explain and prepare the Bakery items
- 1.1010. Explain and prepare the Pastries
- 1.1111. Explain and prepare the Confectionary items
- 1.12Unit : 1 Identify English, Continental and American breakfast Prepare the breakfast items Toast, Pancakes, Cornflakes, Porridge, Muesli, Granola, Boiled eggs, Fried eggs, Poached eggs, Scrambled eggs, Omelettes, Grilled bacon, Ham, Sausage, Grilled tomatoes, Potatoes, Assorted juices, Teas, Coffees, Chocolates etc.
- 1.13Unit : 2. State the meaning of sandwich and canapés, types and guidelines for preparations Prepare sandwiches/canapés Sandwich, types, base, spreading, accompaniments, garnishes 5 varieties of open sandwich 5 varieties of closed sandwich 5 varieties of grilled sandwich assorted canapes
- 1.14Unit : 3. Prepare three course continental menu Cream of Mushroom ————x————– Fish ‘n’ Chips with Tartare Sauce —————–x———— Fresh Fruits Salads
- 1.15Unit : 4. Prepare three course continental menu Consommé Celestine ————–x————- Chicken Ala king Braised Rice Macedoine of Vegetables —————-x————- Cream Caramel
- 1.16Unit : 5. Prepare three course continental menu French Onion ———-x———– Pepper Steak Parsley Potato Grilled Tomato Buttered Vegetable A La Hollandaise ————-x—————- Apple Pie
- 1.17Unit : 6. Prepare three course continental menu Puree of Tomato ———-X————– Fish Meuniere with Butter Sauce Boiled Vegetable with Hollandaise Sauce ——————X—————— Lemon Meringue Pie
- 1.18Unit : 7. Prepare three course continental menu Vegetable Broth ————-X————– Mutton Brown Stew Braised Rice ————X———— Cream Caramel
- 1.19Unit : 8. Prepare three course continental menu Puree St, Germaine —————x————– Chicken Sauté Chasseur Mashed Potato/New potato Jardinière of Vegetable ————-x———- Cold Lemon Soufflé
- 1.20Unit : 9. Prepare three course continental menu Cream of Asparagus ———-x———– Grilled Pork Chop With Robert Sauce Baked Potato Jardinière of Vegetable ———–x————– Chocolate Mousse
- 1.21Unit : 10 Prepare three course continental menu Cream Solpherino —————–X—————– Roast Chicken with Bread Sauce Chateau Potatoes/Potato puree
- 1.22Unit : 11. Prepare three course continental menu Cream of Asparagus ———-x———– Grilled Pork Chop With Robert Sauce Baked Potato Jardinière of Vegetable ———–x————– Chocolate Mousse
- 1.23Unit : 12. Prepare three course continental menu Minestrone ———-x———– Tagliatelle Napolitaine Green Salad ———–x————– Chocolate Ice Cream
- 1.24Unit : 13. Prepare four course continental menu Russian Salad ————-X———– Prawn Bisque ———-x———– Spaghetti Bolognaise Salad Pananche ———–x————– Pineapple Cake
- 1.25Unit : 14. Prepare four course continental menu Waldorf Salad ————-X———– Potato and Leek soup ———-x———– Chateaubriand Lyonnaise Potato Jardiniere of Vegetable ———–x————– Peach Cake
- 1.26Unit : 15. Prepare four course continental menu Ceasar Salad ————-X———– Consomme Royal ———-x———– Lasagne Al Forno
- 1.27Unit : 16. Prepare four course continental menu Egg Florentine ————-X———– Vichyssoise ———-x———– Steamed Paupiette of Fish Parsley Potatoes ———–x————– Chocolate Éclair
- 1.28Unit : 17. Prepare four course continental menu Fish Croquette with Tartare Sauce ————-X———– Gazpacho ———-x———– Pizza ———–x————– Vanilla Ice Cream
- 1.29Unit : 18. Prepare four course continental menu Prawn Cocktail ————-X———– Potage Paysanne ———-x———– Club Sandwich ———–x——
- 1.30Unit : 19. Prepare four course continental menu Ham Rolled Asparagus ————-X———– Cream of Spinach ———-x———- Stroganoff Boiled Rice or Safron Sauté Vegetable ———–x————– Fruits Jelly
- 1.31Unit : 20. Prepare four course continental menu Pasta Salad ————-X———– Cream of Celery ———-x———- Chicken A la Kiev Mashed Potato Buttered Vegetable ———–x————– Browne
- 1.32Unit : 21. Prepare four course continental menu Chicken Salad Hawaii ————-X———– Pumpkin with Sherry ———-x———- Tournedos Rossini Baked Potato Cauliflower Polonnaise ———–x————– Danish Pastry
- 1.33Unit : 22. Prepare four course continental menu Tomato Mozzarella Salad ————-X———– Corn Chowder ———-x———- Chicken Cordon Blue French Fries Green Salad ———–x————– Riz A l’emprentice
- 1.34Unit : 23. Identify the bakery items and prepare White bread, Italian Bread, Brown Bread, French Sticks, Rolls, Sticks, Whole meal Bread, Puffs, Croissant, Danish etc.
- 1.35Unit : 24. Identify the confectionary items Confectionary products such as Dry Fruits Cake, Assorted Cookies, Scones , Tart
- 1.36Unit : 25. Identify the cakes and pastries Cakes, pastries and Mousse
- 1.37Unit :
- 5) ELEMENTARY NUTRITIONThis course provides the knowledge of food and nutrition required by human body. This will permit the development and maintenance of the highest state of fitness of an individual.18
- 1.1Course objectives: After the completion of this course, the student will be able to :
- 1.21. Explain terminologies used in food and nutrition.
- 1.32. Classify the nutrients present in foods.
- 1.43. Classify the different nutrient and food groups.
- 1.54. Explain the personal health and plan the diet required by different age and characteristics.
- 1.65. Explain the functions of nutrients in the body.
- 1.7Unit : 1. Identify the need of food for human body The body needs food for: growth, energy, repair of cells and tissues, providing warmth, keeping healthy, controlling body process etc.
- 1.8Unit : 2. Identify the terminologies used in the study of nutrition Elements: Compound, Inorganic compound, Acid, Base, Hormone, Minerals, Vitamin, Cell, Tissue, Organ, Blood, Plasma, Red blood Cell, White blood cell, Blood Platelets, Capillaries, Lymph, Calorie, Calorimeter, Calorimetry, Synthesis, Osmotic pressure, Recommended dietar
- 1.9Unit :3. Identify the nutrition Nutrition and its functions/roles in human body
- 1.10Unit : 5. Identify what happens to food after digestion Foods are broken down to nutrients, and Role of liver
- 1.11Unit : 6. Identify the nutrients Carbohydrates, Fats, Proteins, Vitamins, Mineral elements and Water
- 1.12Unit : 7. Identify the carbohydrates Carbohydrates, sources/types, importance/functions, effects of deficiency in carbohydrate, effects of excessive intake of carbohydrates
- 1.13Unit : 8. Identify the fats Fats, sources/types, importance/functions, cholesterol, effects of deficiency in fats, effects of excessive intake of fats, cholesterol & spoilage in fat foods
- 1.14Unit : 9. Identify the Proteins, sources/types, importance/functions, effects of deficiency in proteins, effects of excessive intake of proteins, spoilage in protein foods
- 1.15Unit : 10. Identify the vitamins Vitamins, types/sources, importance/ functions, effects of deficiency of vitamins
- 1.16Unit : 11. Identify the water and mineral elements Water, sources/types consequences of water loss, results of excessive intake water, major elements of mineral, sources, effects of deficiency in minerals
- 1.17Unit : 12. Identify the requirements of the human diet How much and what types of food does the body need? What constitute a balanced diet? How much of energy does the body need? Calculating the energy value of foods
- 1.18Unit : 13. Identify the effects of cooking on nutritive value Heat effects on carbohydrates, fats, vitamins, proteins, minerals and water
- 6) FOOD SCIENCE & HYGIENEThis course aims to provide the basic knowledge of food science and hygiene required for the operation of any kind of food service organization to maintain the service standard set by the organization.19
- 1.1Course objectives: After the completion of this course, the student will be able to:
- 1.21. Discuss the personal, kitchen and food hygiene and their impotence in food service industry
- 1.32. Explain the different types of micro-organisms and their characteristics, causes of food poisoning, their sources and symptoms
- 1.43. Explain the food additives, adulteration and preservation with classification
- 1.54. Explain the handling process of any raw and cooked food items
- 1.65. Explain the storing accommodation of goods and their control system
- 1.7Unit : 1. Define food hygiene and safety, explain the scope of food hygiene & safety Food hygiene and safety, scope of food hygiene and safety
- 1.8Unit : 2. Identify the rules of personal hygiene Rules regarding personal hygiene
- 1.9Unit : 4. Identify the microorganisms and foods Lab test Bacteria, yeast and molds, classification of bacteria, yeast and mold, factors affecting growth of bacteria, yeast and molds, harmful effects and useful effects
- 1.10Unit : 5. Identify the food spoilage Lab test Food spoilage, types of food spoilage, symptoms of food spoilage, causes of spoilage, microbial spoilage, nonmicrobial spoilage, factors influencing microbial growth, classification of food on the basis of susceptibility to spoilage, prevent different types of spoilage
- 1.11Unit : 6. Identify the food preservation Principles of preservation, methods of preservation, method of drying, high temperature preservation method, irradiation, fermentation and chemicals, traditional methods of food storage
- 1.12Unit : 7. Identify the foods additives Food additives, classification of food additives, application of food additives, potential hazards
- 1.13Unit : 8. Identify the food adulteration Food adulteration, common adulteration and their prevention, food standards in Nepal, food adulteration and public health issues
- 1.14Unit :9. Identify the food sanitation and hygiene Water and its sources of contamination, treatment of water, food and its handling process, food contamination, personal hygiene, hygiene in the kitchen, cleaning and sanit
- 1.15Unit : 10. Identify the food acceptance and purchasing Factors affecting the acceptance of food, purchasing considerations, receiving of safe foods
- 1.16Unit : 11. Identify the food and public Food hazards, food borne disease, symptoms of food poisoning, natural health toxicants in foods, toxic metals and chemicals, factors associated with food borne illness, control and eradication of microorganisms, flies, cockroaches and rodents
- 1.17Unit : 12. Identify the food storage accommodation and inventory control Practical on store inventory Store and types, accommodation of perishable and non-perishable goods, used forms & formats for record keeping and controlling system
- 1.18Unit :
- 1.19Unit :
- 7) ORIENTAL COOKERYThis course aims to provide the basic knowledge and skills of oriental cookery require for the operation of oriental food service establishment to perform the entree level employee. This course covers Chinese, Thai and Japanese cooker21
- 1.1Course objectives: After the completion of this course the student will be able to:
- 1.21. Discuss about the oriental cookery
- 1.32. Explain the culinary history and preparation style, uses of seasoning and flavoring of Chinese cooking, and prepare Chinese dishes
- 1.43. Explain the culinary history, preparation style, uses of seasoning and flavoring of Thai cooking, and prepare Thai Dishes
- 1.54. Explain the culinary history, preparation style, uses of seasoning and flavoring of Japanese cooking, and prepare Japanese dishes
- 1.6Unit : 1. Discuss about Chinese Cuisine History of Chinese Cuisine Regional Chinese Cuisine Chinese seasonings and flavorings Chinese methods of cooking Chinese cooking equipment
- 1.7Unit : 2. Discuss about Japanese Cuisine History of Japanese Cuisine Characteristics of Japanese Cuisine Japanese seasonings and flavorings Japanese methods of cooking Japanese cooking equipment
- 1.8Unit : 4 Prepare three course Chinese menu Spring Rolls with Tomato sauce —————X—————— Vegetable Noodle Soup ————X————— Hot Garlic Fish Plain Rice Sliced Vegetable Julienne Salad
- 1.9Unit : 6. Prepare three course Chinese menu Fried Vegetable Kothey ————–X———– Wanton Soup —————X———— Chinese Chopsuey Green Salad
- 1.10Unit : 7. Prepare three course Chinese menu Fried Tofu with Chilly oil ——————-X————– Hot and Sour Soup —————-X————–7. Prepare three course Chinese menu Fried Tofu with Chilly oil ——————-X————– Hot and Sour Soup —————-X————–Sweet and Sour Pork Vegetable Fried Rice Vegetable Spring Rol
- 1.11Unit : 8. Prepare three course Chinese menu Fried Fish with Tomato sauce ————X————— Bean curd Soup ————-X————– Crispy fried Chicken Egg Chowmein Chinese Cabbage Sala
- 1.12Unit : 9. Prepare three course Chinese menu Shredded Chicken with Chilly oil —————–X—————— Manchow Soup —————x————– American Chopsuey Green Salad
- 1.13Unit : 10. Prepare three course Chinese menu Steamed Veg. MoMo ———–X————- Talumein Soup ———-x———– Fish Garlic Plain Rice Sliced Vegetable with Mushroom
- 1.14Unit : 13. Prepare three course Chinese menu Golden Fried Prawn ————–x————- Chicken Mushroom Soup —————X————– Roast Pork Soy sauce Veg. Fried Rice Sliced Vegetable with Bamboo shoot
- 1.15Unit : 14. Prepare Thai menu Tom Yam Kung Chicken Green Curry Stir Fry Vegetable Plain Rice Papaya Salad
- 1.16Unit : 15. Prepare Thai menu Tom Kha Pak Satay Kai Jasmine Rice Yam Taeng (Cucumber Salad )
- 1.17Unit : 16. Prepare Thai menu Tom Yam Kai Phad Thai Thai Spring Rolls Thai Chutne
- 1.18Unit : 17. Prepare Thai menu Hot and Sour Fish head Soup Bacon Wrapped Sausages Spicy Scallop Salad Stir fried Rice Noodle
- 1.19Unit : 19. Prepare Japanese menu Vegetable Miso Soup Chicken Yakitori Omu Rice Cucumber Pickle
- 1.20Unit : 20. Prepare Japanese menu Tempura with Dips Dashimaki Glutinous Rice Spinach with Sesame
- 1.21Unit : 21. Prepare Japanese menu Miso with Tofu Sukiyaki Mushroom Sushi Pickled Vegetable
- 8) ORIENTAL COOKERY IIThis course aims to provide the basic knowledge and skills of oriental cookery required for the operation of oriental food service establishment, it covers Indian and Nepali cookery.24
- 1.1Course objectives: After the completion of this course the student will be able to:
- 1.21. Discuss about the oriental cookery
- 1.32. Explain the culinary history, preparation style, used of seasoning and flavoring of Indian cooking, and prepare the dishes
- 1.43. Explain the culinary history, preparation style, used of seasoning and flavoring of Nepali cooking, and prepare the dishes
- 1.5Unit : 1. Discuss about Indian Cuisine History of Indian Cuisine Regional Indian Cuisine Indian seasonings and flavorings Indian methods of cooking Indian cooking equipment
- 1.6Unit : 2. Discuss about Nepali Cuisine History of Nepali Cuisine Characteristics of Nepali Cuisine Nepali seasonings and flavorings Nepali methods of cooking Nepali cooking equipment
- 1.7Unit : 3. Prepare the Indian Dishes Chicken Do Pyaza Jira Pulao Rajma Masala Palak Paneer Salad/Raita/Chutney/Papad
- 1.8Unit : 4. Prepare the Indian Dishes Mutton Rogan Josh Peas Pulao/Plain Paratha Dal Tadka Vegetable Jhalfrezi Malai Kofta Salad/Chutney/Raita/Papad (A.P.C.)
- 1.9Unit : 5. Prepare the Indian Dishes Mutton Shahi Korma Sultana Pulao/Aloo Paratha Dal Makhani Aloo Parbar Salad/Chutney/Raita/Papad (A.P.C.)
- 1.10Unit : 6. Prepare the Indian Dishes Fish Amritsari Sabji ki Taheri Chhola Aloo Govi Paneer Butter Masala Salad/Chutney/Raita/ Papad (A.P.C.)
- 1.11Unit : 7. Prepare the Indian Dishes Mulligatawny Soup —————-X————- Mutton Vindaloo Sultana Pulao Shahi Dal Sabji Sangam Chutney /Raita /Salad/ Papad (A.P.C.)
- 1.12Unit : 8. Prepare the Indian Dishes Lassi Puri Bhaji Vegetable Cutlets Bonda Pickle
- 1.13Unit : 9. Prepare the Indian Dishes Dosa Samber Uttapum Idly Upama Coconut Chutney
- 1.14Unit : 10. Prepare the Indian Dishes Hara Kebab Chicken tandoori Paneer Tikka Tandoori Roti Kuchumber / Mint Chutney
- 1.15Unit : 11. Prepare the Indian Dishes Tandoori Salad Shami Kebab Seekh Kebab Naan Dal Basanti Kuchumber / Mint Chutney
- 1.16Unit : 12. Prepare the Indian Dishes Samosa Aloo Chops Vegetable Pakodas Paneer Pakodas Meat balls Kuchumber / Mint Chutney
- 1.17Unit : 13. Prepare the Indian Dishes Rasam ————X————– Haidarabadi Biryani Cucumber Raita Baigan Ka Bharta
- 1.18Unit : 14. Prepare the Indian Dishes Madras Soup ————X————– Goan Prawn Curry Jira Rice
- 1.19Unit : 15. Prepare the Nepali Dishes MoMo cha Baji Set (Baji, Soyabean, Bara, Chhoila, Fish), salad
- 1.20Unit : 16. Prepare the Nepali Dishes Aloo Tama Sel Roti Chana Ko Tarkari, Achar
- 1.21Unit :17. Prepare the Nepali Dishes Sandeko Sukuti Chamre Gundruk ko Jhol Aloo Maseura Mula ko Acha
- 1.22Unit : 19. Prepare the Nepali Dishes Kukhura ko Sekuwa Nauni Bhuja Kwatti ko Jhol Chamsur Palungo Aloo ko Achar
- 1.23Unit : 20. Prepare the Nepali Dishes Khasi Ko Bhutuwa Dada Bhuja Jhaneko Masko Dal Bhatamas Ghiraula Golbheda ko Achar
- 1.24Unit : 21. Prepare Indian sweets Rasbari, Lalmon, Gulabjamun, Jeri, Laddu, Haluwa, Burfi, Kalakand, Dudhmalai, Rasmalai etc.
- COMPUTER APPLICATIONThis course provides a foundation in computer technology and how it relates to everyday business computing. Students will be able to work with computer to write memo, letters and also have the knowledge of data entry for food and beverage cost control. Students also learn basic computing concepts during lectures, and these concepts are reinforced in practical lab sessions using modern standards of business computing.27
- 1.1Course objectives: After the completion of the course the students will be able:
- 1.21. Know the characteristics and types of computer
- 1.32. Apply the computer in day to day work
- 1.43. Know input and output devices
- 1.54. Explain Number system, Boolean operations, and Logic Gates
- 1.66. Operate e-mail, internet
- 1.77. Handle electronic commerce
- 1.8Unit : 1. Introduce Computer system The History Behind Definition Advantages and Disadvantages
- 1.9Unit : 2. List the characteristics of Computer Accuracy, Speed, Vast Storage, Accuracy, Reliability, Diligence, Automatic, Non-intelligent, Versatile
- 1.10Unit : 3. Identify the types of Computer Large Super Computers, Mainframes, Minicomputers, Workstations, Microcomputers, Laptops and Palmtops
- 1.11Unit : 4. Describe the applications of Computer Computer applications
- 1.12Unit : 5. Identify the components of Computer Components of Computer
- 1.13Unit : 6. Identify the Input Devices Keyboard, Mouse, Microphone, Speakers
- 1.14Unit : 7. Identify the Output Devices Monitors, Printers: Impact (Dot Matrix); Non-Impact (Ink-jet and laser printer)
- 1.15Unit : 8. Identify the CPU (CU, ALU and Registers) CPU (CU, ALU and Registers)
- 1.16Unit : 9. Identify the Storage Primary Cache Memory, RAM and ROM and their types. Auxiliary Magnetic Tape; Magnetic Disks: Hard Disk, Pen Drive, Memory Card; Optical Disk: CD, DVD, MagnetoOptical
- 1.17Unit : 10. Identify the Software Introduction System Software Introduction System Software Operating System, Utility Software Application Software Word Processor, Spread Sheet, Presentation Tool
- 1.18Unit : 11. Identify the Number System, Boolean Operations and Logic Gates Decimal, Binary Octal and Hexadecimal Number System Binary-Decimal and Decimal-Binary Conversion Binary Addition and Subtraction Logic Gates (AND, OR, NOT)
- 1.19Unit : 12. Identify the Programming Language Machine Language and Assembly Language High-Level and Low-Level Language Assemblers, Compilers and Interpreter Problem – Solving and Programming Techniques Algorithms Flowcharts
- 1.20Unit : 13. State/Identify the network and communication Overview of Network Network Topologies (Ring, Bus, Mesh, Star) TCP/IP Types of Network LAN, MAN and WAN
- 1.21Unit : 14. Use the applications to the internet Client-Server Architecture World Wide Web (www) Static Vs. Dynamic Contents Electronic Mail (e-mail)
- 1.22Unit : 15. Identify the hardware Knowledge of basic computer parts. Assembling the computer
- 1.23Unit : 16. Identify the software The Operating System Installation Introduction to Device Drivers. Files (File Names/ Formats/ Extensions) and Folders.
- 1.24Unit : 17. Use the MS DOS Lab consisting of several DOS commands to accomplish various tasks. (Create, Move, Rename, Copy, Delete Files/Folders.)
- 1.25Unit : 18. Use the MS Office Lab consisting of standard keys to perform similar tasks on various office element software like Word, Excel, and PowerPoint.
- 1.26Unit : 19. Identify the Computer Network and Internet Visibility of computers inside a network, sharing of resources, browsing through the Internet, the fundamentals of e-commerce etc.
- 1.27Unit : 20. Use the computer applications in food productions Purchasing of commodities Receiving of commodities Storing of commodities Issuing of commodities Inventory control
- COURSE STRUCTURE0
