FOMENTO EDUCATIONAL & CHARITABLE SOCIETY’S

Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education)

FOOD PRODUCTION (Recognized by HRDF, Govt. of Goa)

PROSPECTUS 2012-2013 Fomento Educational & Charitable Society’s

Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education)

Local Management Committee

1. Mrs. Anju Timblo ……...... Member President Fomento Educational & Charitable Society

2. Mrs. Neeta Sen …………Member General Manager Cidade de Goa

3. Mr. P.N. Raman …………Member Director Culinaire Goa College of Hospitality & Culinary Education

4. Mr. Prasad Paul …………Member Executive Chef Cidade de Goa

5. Mrs. Zarine Lobo …………Member Secretary Principal Goa College of Hospitality & Culinary Education

6. Mr. Dileep Verlekar …………Member Accounts Manager-Corporate Fomento Resorts & Hotels Ltd.

7. Mrs. Vinni Timblo ...... Member Marketing Manager Cidade de Goa Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education)

Affiliated to Goa University

Goa College of Hospitality and Culinary Education (formerly known as Academy of Culinary

Education) is an institute dedicated to imparting education and training in the field of Hospitality &

Culinary Management. It is a unit of Fomento Educational & Charitable Society, promoted by

Fomento Group who are also owners of the reputed 5 star deluxe hotel – Cidade de Goa.

The Hospitality & Culinary profession essentially requires specialized intensive skills which can only be acquired through a right learning atmosphere, well-equipped labs and training facilities.

Goa College of Hospitality and Culinary Education being associated with Cidade de Goa, is ideally equipped to train and groom future Hospitality professionals and chefs. It has a unique advantage of blending practical training of highest quality with theoretical classroom teaching. Students of Goa

College of Hospitality and Culinary Education have opportunities of training and grooming under supervision of experienced chefs and professional managers of all specializations of functional a 5 star hotel, which helps in acquiring finer essential skills sets. Students are offered a unique opportunity to be part of a team managing special events and all segments of hotel business in the kitchen, accommodation, food and beverage services. The Hospitality and Tourism Industry

Hospitality and Tourism is one of the world's largest, most diverse and most dynamic industries. It is vast, offering a broad variety and an enormous number of jobs across the globe. In fact, according to the World Travel and Tourism Council, hospitality and tourism employs more than 260 million people worldwide and career prospects in the industry remain strong. Year after year, hospitality and tourism is among the fastest-growing industries in the world.

One of the primary reasons the hospitality industry is so popular is the wide range of career opportunities it offers across so many different types of businesses and organizations all around the world:

 Hotels and resorts

 Restaurants and food service

 Cruise ships and airlines

 Theme parks and casinos

 Meeting and event planning

 Recreation and sports management

 Tourist destinations and attractions

 Retail business

With its size, strong track record of growth and abundant employment options, the hospitality industry attracts tremendous interest from a large number of students. Today the industry is more fast-paced and competitive than ever.

VISION

To be the First Industry Integrated Program to nurture the needs of the profession in the field of Hospitality and Culinary Management.

To train professional Managers. SYLLABUS

Week No. Trade Theory Trade Practical 1 Introduction to cookery Introduction to a Kitchen and 1.1. Origins of Modern Cookery different Sections 1.2. Attitude & Behaviour in the Kitchen Safety Procedures 1.3 Kitchen Uniforms 1.4 Safety procedures for Handling Equipments

2 Kitchen Staffing and Kitchen Tools Introduction to Kitchen 2.1 Classical Brigade Tools and utensils 2.2. Kitchen Staffing in various Category Use of Kitchen equipment, Hotels tools, utensils and cleaning 2.3 Duties and Responsibility of kitchen staff 2.4 Inter-Departmental Co-ordination

3 Aims and Objectives of Cooking food Continental and Chinese dishes 3.1 Aims and objectives of cooking food 3.2 Classification of Raw materials according to their functions 3.3. Various textures 4 Methods of Cooking Food 4.1 Preparation of Ingredients 4.2 Methods of Cooking a) Roasting b) Baking c) Smoking d) Grilling e) Broiling f) Microwave g) Frying h) Poaching 5 Culinary Terms Continental and Chinese dishes 5.1 Explanation of Culinary terms with Salads with dressings examples a) Indian b) Western

6 Vegetables and Fruits Cuts of Vegetables 6.1 Introduction and Classification Methods of cooking vegetables 6.2 Effect of Heat on vegetables and fruits and fruits as per thier colour 6.3 Importance in our diet and uses Fruit Pie, etc. 7 Egg Cookery Preparation of variety of egg 7.1 Methods of cooking and uses of egg in dishes cookery (boiled/fried/poach/scramble, etc) 8 Fish Cuts of fish 8.1 Classification of fish Preparation of simple fish 8.2 Selection of fish, shellfish, etc dishes 8.3 Cooking of fish; Methods 8.4 Local name of finfish, shellfish, etc 9 Meat and Poultry Cuts of lamb/mutton/chicken 9.1 Introduction to meat cookery Preparation of simple dishes of 9.2 Cuts of lamb/mutton, selection of uses meat and poultry 9.3 Cuts of poultry, selection and uses of cuts 10 Stocks and glazes Demo of 1) White stock 10.1 Definition of stock 2) Brown stock 10.2 Classifiction of stock 3) Fish stock 10.3 Storage, uses, care and the seven rules of stock making 11 Soups Preparation of Basic soups; 11.1 Classification of soups with examples:- consomme, , puree, Cream soups/ puree soups/ volute /chowder/ broths, volute, national consomme/ national soups (mulligatawany, etc) 12 Sauces and Roux Demo of mother sauces 12.1 Classification of sauces/composition and 2-3 derivations each roux Making of Roux 12.2 Reciepes of mother sauces 12.3 Derivatives 13 Bread Making of different types of 13.1 Principle of bread making bread 13.2 Yeast breads 13.3 Baking temperature and its importance

14 Cookies pastries Making of simple cookies and 14.1 Types of cookies and pastrie pastries 14.2 Methods of preparation of cookies and pastries 15 Rice, cereals, pulses and sprouts Preparation of Rice with 15.1 Introduction, Classification, Identification absorption/draining methods and varieties Various rice dish preparation 15.2 Sprouts: Definition, methods of making sprouts 16 Flour and shortenings (Fats and Oils) Preparation of dishes using 16.1 Types of Flour and its uses variety of pastry, short crust, 16.2 Role of shortenings, variety, advantages jam tarts, puff/flaky pastry, etc. and disadvantages 16.3 Fats and Oils:- Types and varieties, saturated fats, unsaturated fats, tc.

17 Raising agent and sugar Preparation of various cakes 17.1 Classification of Raising agents, action Preparation of sweets, , and reaction etc 17.2 Importance of sugar, types of sugar, effect of heat on sugar 18 Spices, herbs and condiments Preparation of various dishes 18.1 Role of spices/herbs using spices, herbs and 18.2 Local names of spices condiments. 19 and milk products 19.1 Introduction, Processing of milk pasteurization, homogenization, milk in various forms 19.2 Cream:- Introduction/Processing and types 19.3 Butter:- Introduction/Processing and types 19.4 Cheese:- Introduction, classification with examples, processing, types, cooking with cheese.

PRACTICAL LIST FOR FOOD PRODUCTION

• Boiled Rice • Masala Dal • Cabbage Foogath • Gaujas • Fried Rice • Vegetable Korma • Semiya Payasam • Aloo Chole • Phirnee • Minestrone Soup • Fish Cakes in Tomato Soup • Banana • White or Bechamel Sauce • Mayonnaise Sauce • Brown or Espagnole Sauce • Veloute Suce • Hollandaise Sauce • Vegetable Pulao • Rajmah Masala • Mix Vegetable Salad • Kadhai Murg • Kesari • Jallebi Parathas • Lentil Soup • Chicken Malabar Curry • Onion Raita • Mixed Spring Rolls • Jeera Rice • Sweet Corn Chicken Soup • Chinese Fried Rice • Beef Stroganoff • Tomato with Sardine Stuffings • Poulte Saute Maryland • Beef • Choux Fleur Mornay • Hyderabadi Kheema • Palak Paneer • Vegetable Fried Noodles • Vegetable Do Pyaza • Ressois De Camarao • Potato Bhaji • Hamburgers • Russian Salad • Hot and Sour Chicken Soup • Chili Chicken • Fish Caldeen • Alu Simla • Prawns Balchao • Egg Masala • Coriander Chutney • Mulligatawny Soup • Samosas • Pizza Chicken • Alu Gobi • Alu Paratha • Vegetable Fried Rice • Cauliflower Manchurian • Hakka Noodles • Schezuan Sauce • Sweet n Sour Pork • Indian Gravy • Butter Chicken • Fish Caldarado • Mushroom/Squids Chilly Fry • Types of Egg Preparation • Types of Sandwiches (Grilled, Toasted, Plain, Open, Club, Canapes) • Pea Pulao • Brown stew • Blancmange • Consomme Royale • Carribean Banana • Yellow Rice • Poulet Saute Chausseur • Bread • Scotch Broth • Shepard's Pie • Queen of Pudding • Chicken Shah Jahain • Mutton Kolhapuri • Tossed Salad • Fried Chicken • Fruit Trifle • Bhaturas • Cream of Chicken Soup • Vegetables & Cheese Souffle • Bisque De Crevettis • Pommes De Terre Anna • Salad Verte/Green Salad • Murg Do Pyaz • Tomato Pulao • Collage Pudding • Spaghetti with Barbecue Sauce • • Chicken Cafreal • Caramel Custard • Goan Fish Curry • Coffee Mouse • Cauliflower Au gratin • Sphagetti Bolognaise • Potato Chips • Chicken Masala • Banana Fritters • Cabbage Chowder • Chicken in Hot Garlic Sauce • Chinese Noodles • Sweet Corn Vegetable Soup FACULTY

FULL TIME FACULTY

1) P.N. Raman Director Culinaire

2) Mrs. Zarine Lobo Principal

3) Mr. Vishnu Narayanan V. Associate Professor

VISITING FACULTY

1) Jayesh Bondre, B.Com, Post Graduate (Business Management)

2) Nisha Raj B.Sc., M.Sc, M.Phil (Computer Science)

3) Mumta Kalangutkar B.Com, PGD(PM&IR)

4) Cyanna Hoogewerf B.A. (Sociology), M.SW (Social Work)

5) Pramod Chandra Yadav Master of Labour Mgmt.

GUEST FACULTY FROM INDUSTRY

1) Prasad Paul Executive Chef

2) Rajesh Radhakrishnan F&B Manager

FACILITIES OFFERED

BOOK BANK AND LIBRARY FACILITIES:

At the beginning of each term, every student is provided with the required text books and reference material for each subject. These have to be returned in good condition at the end of the Term.

The Library is well-equipped with an excellent collection of reference books and periodicals related to the Hotel Industry.

Every student is encourage to avail of these facilities and is provided with a Library card. They are advised to abide by the Library rules and behave with the required decorum in the reading room.

COMPUTER LAB:

The students will have access to a well-equipped computer lab, along with Internet facility for use as per the schedule given. Any damage caused to the computer, will have to be compensated by the students.

AUDIO VISUAL FACILITY:

Dedicated audiovisual facility in every classroom in addition to a group discussion/reading room is made available to the students. FEES Rs. 50,000/- AH&LA CERTIFICATE (optional) Rs. 7,000/- (EI of American Hotel & Lodging Association)

Caution Deposit Rs. 500/- Admission Fees Rs. 1,500/- Registration Fees Rs. 250/- RULES OF CONDUCT AND DISCIPLINE

The College places great importance to good discipline. Disobedience, misconduct or misbehavior or failure to comply with any of the rules stated below will be severely dealt with:-

1) Every student of the college is answerable to the Principal and the rules of conduct of the College. 2) No student is allowed to smoke, consume liquor, drugs or other intoxicants in the college premises. The students are expected to keep up the good name of the college, even outside the college campus. 3) Silence must be strictly maintained not only in the classrooms but also in the library, reading rooms and corridors of the college. 4) Any student who comes late to the college or is not permitted to attend the lecture by the concerned faculty member should go to the library or reading room and is not to loiter about in the corridors or disturb the classes and office. Any one found loitering is liable to be punished. 5) No student is allowed to attend any class other than his/her own, unless previous sanction is obtained from the Principal/Faculty concerned. 6) No student shall collect/spend any money within the college campus or outside, using the college name in any form without the prior permission of the Principal. 7) Students are strictly prohibited from disfiguring walls, tables, chairs, whiteboards, etc. Any deliberate damage done to the property of the college or the building the college is housed in will be severely dealt with. 8) Prior permission of the Principal must be obtained for conducting any student activity, picnic, tour, study tour, etc. 9) Ragging is banned in the college. Any student found indulging in ragging will be severely dealt with, as per University Grants Commission regulations. 10) Students are not permitted to form any society or association without prior permission of the Principal. The Principal is the ex-officio President of all these associations and his/her decision is final. 11) No person shall be invited to address a college meeting or society without the prior permission of the Principal. 12) Any additional rule as and when it is introduced / notified by the institution will be binding on the student. 13) The Principal’s decision in respect of general discipline is final. 14) An student found resorting to unfair practices at college examinations will be dealt with severely as per the rules of Goa University. 15) Mobile phone is strictly prohibited in class room, library, computer laboratory . If found in use, for the first time the phone shall be confiscated for a day and if found the second time it shall be confiscated for a week and thereafter it will be handed over to the Principal. Mobile phones cannot be used as calculators for tests. 16) Attendance and punctuality at classes will be dealt with by the respective faculty members and recorded.

17) 80% of attendance is compulsory. For 2 credit subjects: If any student is absent for more than 2 classes that is 4 class hours for the given subject, the student will have to produce a note from his parents justifying his / her absenteeism. In case of medical illness a doctor’s certificate would have to be submitted to the respective class coordinator immediately on joining.

For 3 Credit subjects: If any student is absent for more than 3 classes that is 6 class hours for the given subject, the student will have to produce a note from his parents justifying his/her absenteeism.

All the assignments, project reports, etc should be submitted on or before the specified due date to the respective faculty. Violation of the rule will lead to consequent action by the concerned faculty. UNDERTAKING BY THE STUDENT

I, ______s/o / d/o Mr./Mrs./Ms.______having been admitted to Goa College of Hospitality & Culinary Education, Dona Paula, have been made aware of the UGC regulation on curbing the menace of ragging in higher educational institutions, 2009 (hereinafter called the “Regulation”) carefully read and fully understood the provisions obtained in the said Regulation.

1) I have also, in particular, perused clause 3 of the Regulation and am aware as to what constitutes ragging. 2) I have also, in particular, perused clause 7 and clause 9.1 of the Regulation and am fully aware of the penal and administrative action that is liable to be taken against me in case I am found guilty of or abetting ragging, actively or passively, or being part of a conspiracy to promote ragging. 3) I hereby solemnly aver and undertake that. a) I will not indulge in any behavior or act that may be constituted as ragging under clause 3 of Regulations. b) I will not participate in or abet or propagate through any act of commission or omission that may be constituted as ragging under clause 3 of Regulation. 4) I hereby affirm that, if found guilty of ragging, I am liable for a punishment according to clause 9.1 of Regulations, without prejudice to any other criminal action that might be taken against me under any penal law or any law for the time being in force. 5) I hereby declare that I have not been expelled or debarred from admission in any institution in the country on account of being found guilty of, abetting or being part of a conspiracy to promote, ragging; and further affirm that, in case the declaration is found to be untrue, I am aware that my admission is liable to be cancelled.

Declared on this ______day of______month of ______year.

Signature of student Signature of Parent / Guardian Name: Name: Goa College of Hospitality & Culinary Education (Formerly known as Academy of Culinary Education)

Affiliated to Goa University

For Office Use Only Transfer Certificate Admission Granted Eligibility Certificate Principal’s Sign Fees Receipt No. Registration No. Date Roll No.

APPLICATION FOR ADMISSION TO (Affiliated to Goa University) ACADEMIC YEAR ______No.______

To, The Principal, Goa College of Hospitality & Culinary Education, Cidade de Goa, Vainguinim Beach, Goa – 403 004.

Sir/Madam,

I seek admission to the Food Production Course in your college. My particulars are given below. If I am admitted I assure you that I shall always abide by the Rules and Regulations made by the college from time to time and will accept the decision of the Principal in such matters as final.

1. PERSONAL INFORMATION DATA

Name: Mr./Ms.______(as per HSSC marksheet / eligibility certificate or any other admission document).

Date of Birth: ______

Gender: M F Marital Status: Married Unmarried

Nationality: ______

Permanent Address:- ______

Temporary Address:- ______

Contact Details:- Tel: ______(Residence) Mobile: ______(Father’s) ______(Mother’s) ______(Student’s)

Email id:- Father’s ______Mother’s ______Student’s ______

2. FAMILY INFORMATION Family Name Age Occupation Father

Mother

Spouse

Siblings

3. EDUCATIONAL INFORMATION Level Name of College/ University/ Year of Percentage / Institute Board Passing Grade SSC

HSSC

Others

4. WORK EXPERIENCE (if any) ______

I ______hereby certify that the information furnished in this admission form is correct to the best of my knowledge and belief.

Date:______

______Signature of Applicant Signature of Parent/Guardian