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IIHM Prospectus.Cdr CRAFTSMANSHIP COURSE IN FOOD PRODUCTION & PATISSERIE (CFP) Objective : Subjects: 1. Cookery The student develop professional in culinary skills necessary for commercial food production operation, Students also acquire 2. Larder knowledge of the various functions of the larder and the food production carried out there and develop skills in the use, care and control of 3. Bakery & Patisserie equipments, They will acquire knowledge on proper storage and effective 4. Costing control of some very valuable, but perishable item, preparation and presentation and assemble of items such as appetizer, salads, cold buffets 5. Hygiene etc. They also develop an attitude to control habits of personnel and environmental hygiene to ensure complete safety of processed foods. 6. Equipment Maintenance Duration : Minimum Qualification Required at Entry : Two Semester - 17 week each. Tenth class pass of 10 + 2 system (Plus 20 weeks Industrial training) ICTAN CALCUTTA INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY AND APPLIED NUTRITION (An Autonomous Body under Ministry of Tourism, Govt. of India) P-16, Taratala Road, Kolkata-700 088 Email : [email protected] Website : www.ihmkolkata.org 16 1 Institute of Hotel Management,Catering Technology and Applied Nutrition The Institute of Hotel Management, Catering medium catering establishment, snack bars, restaurants, Technology and Applied Nutrition, Kolkata is sponsored by ice cream bars, coffee bars and other forms of institutional the Ministry of Tourism, Government of India. The Institute catering and feeding. With urbanization and industrialization, is pledged to train promising men and women in hotel catering establishments are increasing in large numbers. The management, general food management, and catering techno- development and adequate services for feeding the large and logy, and in specific fields such as cookery, bakery, reception, increasing number of workers engaged in industrial produc- waiting, accountancy, house-keeping and allied topics, tion poses a special challenge of considerable importance. depending on the branch of the industry which the trainee Apart from these there is urgent need to provide tastier and desires to take up. Practical presentation and emphasis on nutritive meals on a large scale in hospitals, catering estab- nutritional values will be significant aspects of the technical lishment attached to railways, shipping lines, government training given to the students. The institute has all modern offices, undertakings, rest houses, dak bungalows etc. facilities for practical training. There are five fully equipped Further, there are new project s such as the Mid-day Meal kitchens and two laboratories for bakery and confectionary. Programmes that are being launched. Large number of trained Two well equipped restaurants to learn the classical style of men and women are necessary to meet the high standards to Food and Beverage service. A well-stacked library with over be maintained in all such feeding programmes and in the 4000 books A huge House Keeping practical laboratory with hotel industry. IHM, Kolkata was founded way back in heavy-duty machinery and some mock rooms for practical. 1963with its temporary campus located at 21, Convent Road. The founder principal was Mr. P. A. Koshy. It started with a The computer laboratory is well equipped for indi- total number of 16 students only. Gradually it gained in vidual practice sessions. Front Office department is also popularity and the number of students also grew in leaps and equipped with a well furnished Property Management Lab bounds. In the year 1980 the institute was shifted to the new and audiovisual equipment. The training to be imparted at building with a campus at P-16, Taratala Road which is the the institute fully equips the trainee to take up a position of present address. Within the campus, quarters for principal, responsibility in the various branches of the industry. faculty and staff are located along with separate hostels for 2 There are in this country a number of luxury hotels and many boys and girls. Booth the hostels have been extended recently. 15 TEACHING AND EXAMINATION SCHEME At present IHM, Kolkata is doing a great job by producing so many professionals every year. Apart from producing professionals there are activities, which are regularly held N o . Su bje ct Su b ject H o urs pe r Term like Gourmet Nite (Food Festival). Blood Donation Camps, co d e w ee k M arks* Annual Sports Meet etc. THEO RY P-16, Taratala Road, Kolkata - 700 088 1 D BC-0 1 Bake ry 3 10 0 Phone : (033) 2401 4124/4218 Fax : (033) 2401 4281 E-mail: [email protected] 2 D BC-0 2 Co n fe ction e ry 3 10 0 WebSite : www.ihmkolkata.org 3 D BC-0 3 Co m m o ditie s 2 50 The Institute is situated in the South Western part of Kolkata. Commercial Centers at Esplanade, Park street and 4 D CS-0 1 Hyg ie n e & Sa n it at io n 2 50 Gariahat are only 5 to 8 km. off the Institute. Airport is 33km. 5 D CS-0 2 Fo od C o sting 2 50 (Sealdah) respectively from the Institute. T OTAL 12 35 0 Campus & Building : Total Area : 3.acres : Build up area : 1098 sq. mts. Four floors including lecture PRA CT IC AL rooms, five training kitchen laboratories, library, students 7 D BC-1 1 Bake ry 12 10 0 dining room, training restaurant, medical room, lawns, play ground, conference room & guest rooms. An annexe building 8 D BC-1 2 Co n fe ction a ry 08 10 0 with four floor is commissioned recently. 9 D CS-1 1 Co m p ut er Awa re ne ss 01 - 1 0 D CS-1 2 Lib rary 02 - T OTAL 23 20 0 G R AN D TOT AL 35 55 0 *Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks. RULES AT A GLANCE N O. TOPIC R EQU IR EMENT 1. Attendance required to become eligible for exam 75% in aggregate 2. Minimum pass marks for each theory subject 40% 3. Minimum pass marks for each practical subject 50% 4. Maximum duration to pass/clear all subjects/ papers 03 academic years 14 3 RULES AT A GLANCE NO. TOPIC REQUIREMENT Minimum attendance required to become eligible for 1. 75% in aggregate exam 2. Minimum pass marks for each theory subject 40% 3. Minimum pass marks for each practical subject 50% 4. Maximum duration to pass/clear all subjects/ papers 03 academic years DIPLOMA IN BAKERY AND CONFECTIONARY Eligibility: Senior Secondary (10+2) or equivalent with English as a subject. Duration: One Year + six months in industry Teaching hours per week: 35 Hours Effective teaching: 34 weeks Industrial training: 24 weeks after the annual examinations. In take : 30 GENERAL INFORMATION Working Hours : The working hours of the institute are 9 a.m. To 5.30 p.m. for five days a week. COURSE DESCRIPTION Visit to industrial and large scale catering and other establishments are arranged during the term. Institute Regulations: This course is an entry level program wherein the various aspects of bakery 1. Every Student must always carry his/her 7. The Institute authorities cannot accept any a n d p a s t r y a r e i n t r o d u c e d w i t h identity card which will be supplied by the liability in respect of any accident caused extensive hands-on training. The focus Institute office on payment. to a student while engaged in practical work will be on intricate science of baking as or due to any other causes. well as the creative aspect of making 2. The students must not absent themselves various baked products. Students will from any Institute activity without the prior 8. Any change of address should be immediately b e a b l e t o m a k e r a t i o n a l e u s e o f permission of the Principal. notified for Institute's records. ingredients & equipment effectively & efficiently. The students are also able Matters not covered by the existing rules will to master this skill by learning simple 3. The Institute may take disciplinary action 9. rest at the absolute discretion of the institute. techniques which opens another avenue of becoming a successful entrepreneur. against a student whose conduct is not satisfactory and the fees paid will be forfeited. Uniform: The program has been specifically designed to meet industry demands for entry level. Whether Uniform as prescribed for each discipline is you aspire to work within a large company or want to pursue your own baking business, the 4. Smoking & Drinking is strictly prohibited in compulsory for each student. fundamental baking skills you learn in this culinary arts program will get you there. all areas of the Institute. Uniform & Grooming Standard COURSE OBJECTIVES: 5. No student should communicate any To create a disciplined environment and maintain information or write about matters dealing with a professional interface with the industry, a This course is designed as there is a good prospect and there is great demand for trained staff Institute administration in the press. dress and Grooming code for all students of in the hospitality industry, locally and internationally. So the aim is to prepare/ develop the IHM Kolkata has been formulated with inputs students for the necessary knowledge skills required in preparing bakery and confectionary 6. Absence without leave is considered a breach production. At the end of the course the trainee will be able to work in hotels, restaurants and from hoteliers, faculty, alumni and present 4 of discipline. students. It will remain mandatory for all students bakery and would be able to prepare bakery & pastry items.
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