don bosco college department of hospitality studies ... · small equipment, varied food...

Don Bosco College

Department of Hospitality Studies

Training Courses

1. Short course on Culinary arts

2. Short course on Bakery and Confectionery

3. Short course on Food & Beverage Service

4. Short Course on Basic (Written & Conversational) English

5. Short Course on Advanced (Written & Conversational) English

6. Short Course in Rooms Division Management

7. Fruit and Vegetable carving course

8. Graded examinations in Spoken English –

Trinity College London

9. Certificate Course in Entrepreneurship skills

10. HACCP (Hazard Analysis Critical Control Point)

11. FSSAI (Food Safety Standards Authority of India)

Department of Hospitality Studies

Training workshops

1. Name of the Programme: Short Course in Culinary Arts

Course Objectives:

Students will develop of culinary knowledge and practical skills needed to be career-ready for

entry-level culinary-prep positions including sanitation and safety, knife skills, use of large and

small equipment, varied food preparation, nutritional values, receiving and storage, management

and employability skills, and customer service.

Program Faculty:

The programme will have faculties from Food industry and professionals from academia and Hotel

Industry.

Pedagogy: Demo, live practical, interactive sessions, stalls and events.

Expected Outcome: Our department goal is to increase the number of students who are career-

ready upon program completion and increase the number of students who achieve certification. The topics

addressed by the objective statement represent the prerequisite knowledge and skills that will be expected

of students when they apply for their first culinary job.

Duration of the course:

Contact Hours: 34 weeks /170 days (5 days in a week).

Internship: 6 months.

Examination: (Practical + Written test) = 2 weeks.

Total Duration: 40 hrs

Beneficiary: Undergraduate / graduate and self-employed.

Intake Capacity: 40 per batch.

Introduction Introduced to the college and faculty

Induction of college

Standards to be maintained in the college premises

Grooming standards and uniforms

Walk around Introduced to the Kitchens

Introduced to the Equipment (Small)

Introduced to the Equipment (industrial and Large)

Cleaning and Maintenance of Equipment

Basic Cuts Basic Techniques of preparation (Washing, Peeling, Trimming

Scaling, etc.)

Basic cuts of Vegetables (Brunoise, Juliennes, Jardienniere, Paysanne,

Pont-neuf, Macedoine, Parmentiere, etc)

Basic Cuts of Fish

Basic cuts of Chicken

Basic cuts of Lamb

Basic Cuts of Beef

Stocks Estouffade (Beef Stock)

Chicken Stock

Fish Stock

Vegetable

Sauces & Derivatives Bechamel

Espagnole

Veloute

Tomato

Hollandaise

Mayonnaise

Compound Butters

Soups Classifications

Cream

Puree

Consomme

Broth

Veloutes

Bisques

Chowder

National

Egg Preparation Boiled

Poached

Fried

Omelettes

Scrambled

Bhurji

En Cocotte

Indian Gravies Brown

Green

White

Makhini

Onion Tomato Gravy

Starters & Snacks

(Indian) Assorted Pakoras

Samosas

Batata wada

Idli

Meduwada

Dal wada

Dahi wada

Usal

Misal

Pav Bhaji

Upma

Poha

Shammi Kabab

Uttapam

Asst Dosa

Chaats

Starters (Chinese) Spring rolls

Schezwan Fingers

Gold Coin

Manchurian

Wantons

Dimsums

Deep Fried Baby Corn

Starters (Continental) Croquettes

Cutlets

Potato Chop

Fish Fingers

Batter Fried Prawns

Quiche

Pizza

Calzone

S/w’s

Burgers

Hot Dogs

Scotch Eggs

Tandoor Naan

Kulcha

Tandoori Roti

Roomali Roti

Parathas

Assorted Kababs

Indian Veg & Non Veg Items Prepared from Different Gravies

Biryanis

Breads –Puri, Bhatura, Etc

Assorted Desserts

Continental Roasts, ( Chicken, Lamb, Beef)

Fish (Colbert, Meuniere, Orly and Poached)

Chicken and beef Stews and Ragouts

Chinese Soups

Maincourses with Different Sauces

Noodles

Rice

Desserts

Italian Types of Fresh Pasta and their Sauces

Desserts

Arabic Mezzes

Main courses

Rice Preparation Desserts

Spanish Soup

Main courses

Dessert

Thailand Tom Yum Soup

Red & Green Gravy Main course

Rice

Noodles

Dessert

Breads Breadrolls

Bun Dough

Enriched Dough

Breads from Different Countries

Bread Sticks

Pastries Short Crust

Sweet Crust

Choux

Puff Pastry

Cookies Butter Cookies

Country Style Cookies

Macroons

Rolled Cookies

Piped Cookies

Cakes Geneose Sponge,

Swiss Rolls

Muffins with Frosting

Rich Cream Cakes

Butter Cream Cakes

Fresh Cream Cakes

Brownies

Rich Fruit Cakes

Desserts Assorted Hot and Cold Desserts

Chocolates Rocks,

Filled Chocolates

Valentine Boxes

Regional Cuisine Menus Tamil Nadu

Punjabi

Goan

Rajasthani

Gujarati

Maharashtrian

Kerela

Bengal

Parsi

Hyderabadi

Fire Fighting Skills Taken by the fire department

Food Hygiene & Safety

Communication Skills

F& B Service Basic Table Set up

Napkin Folds

Cocktails and Mocktails and their Service

Front Office Customer Service

Grooming for Hospitality Professionals

Housekeeping

Festival Menus Diwali Sweets

X’mas Sweets

Coconut Festival Sweets

Ganapati Special

Presentation Skills Fruit and Vegetable Carving

Plated Service

INSTRUCTIONAL METHODS AND ASSIGNMENTS:

For the lecture portion of the course, the instructor will utilize overhead projections, handouts,

videos and demos.

For the lab portions the student will follow written recipes and instructions given by instructor

while producing assigned products and working with common commercial grade ingredients.

Before EACH class it is the students responsibility to read any material or assignments given out

as preparation for the class; to review and study the recipes or techniques that will be utilize;

write out working recipes on index cards adjusted to reflect the quantities that will be

produced. If student does not come prepare they will not be allowed to enter lab and not receive

credit for the day.

2. Name of the Programme: Short Course in Bakery and Confectionery

This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes,

cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and

equipment use, formula conversions, functions of ingredients, and the use of proper flours.

Course Objectives and training deliverables.

The course is a short-term program tailored for the food industry students to instil confidence in

them while entering the job market. The special objective of the program are as follows:

Knowledge Based:

Identify and explain baking terms, ingredients, equipment and tools.

Employ safe food handling practices using contemporary guidelines

Skill Based:

Scale and measure ingredients.

Prepare yeast dough, quick breads, pies, cookies, cakes, icing, pate choux, and savoury

baking.

Produce baked products using commercial ingredients and equipment.

Course Learning Outcomes:

Describe properties and functions of the basic ingredients used in baked goods.

Weigh and measure ingredients used in baking.

Resize recipes to meet production needs and equipment capacities.

Prepare typical chemically leavened products.

Scale, mix, mold, proof and bake yeast raised goods.

Prepare cookies using various common dividing and panning techniques.

Prepare home-style crumb topped and two crust pies.

Prepare high ratio, chiffon cakes and Genoese.

Prepare product finishes such as washes, glazes, icings, frostings and fillings.

Demonstrate proper storage techniques for all baked products.

Program Faculty: The programme will have faculties from Food industry and professionals

from academia and Hotel Industry.

Pedagogy: Demo, live practical, interactive sessions, stalls and events.

Expected Outcome: This course has been developed to provide students with knowledge and

skills necessary to produce quality-baked goods. It is designed to teach basic skills and develop an

inclination to choose bakery and confectionery as a career option and explore it further.



Contact Hours: 34 weeks /170 days (5 days in a week).



Total Duration: 40 hrs


INSTRUCTIONAL METHODS AND ASSIGNMENTS:

For the lecture portion of the course, the instructor will utilize overhead projections, handouts,

videos and demos.

For the lab portions the student will follow written recipes and instructions given by instructor

while producing assigned products and working with common commercial grade ingredients.

Before EACH class it is the students responsibility to read any material or assignments given out

as preparation for the class; to review and study the recipes or techniques that will be utilize;

write out working recipes on index cards adjusted to reflect the quantities that will be

produced. If student does not come prepare they will not be allowed to enter lab and not receive

credit for the day.

Syllabus of the course in Bakery and Confectionery

Introduction Introduced to the college and faculty

Induction of college

Standards to be maintained in the college premises

Grooming standards and uniforms

Walk around Introduced to the Kitchens

Introduced to the Equipment (Small)

Introduced to the Equipment (industrial and Large)

Cleaning and Maintenance of Equipment

Basic Ingredients Basic Ingredients used in bakery and pastry

Basic Techniques of

Preparation Dough Products

Pastry

Cakes

Cookies

Breads Bread rolls

Bun Dough

Enriched Dough

Breads from Different Countries

Bread Sticks

Pastries Short Crust

Sweet Crust

Choux

Puff Pastry

Cookies Butter Cookies

Country Style Cookies

Macaroons

Rolled Cookies

Piped Cookies

Cakes Genoese Sponge,

Swiss Rolls

Muffins with Frosting

Rich Cream Cakes

Butter Cream Cakes

Fresh Cream Cakes

Brownies

Rich Fruit Cakes

Chocolates Rocks,

Filled Chocolates

Valentine Boxes

Desserts Assorted Hot and Cold Desserts

Icings Different Types of Icing

Decoration & Packing

Costing

Walk around the market

Visit Bakery/ Hotel

Fire Fighting Skills Taken by the fire department

Food Hygiene & Safety

Communication Skills

F& B Service Basic Table Set up

Napkin Folds

Cocktails and Mocktails and their Service

Front Office Customer Service

Grooming for Hospitality Professionals

Housekeeping

Festival Menus Diwali Sweets

X’mas Sweets

Coconut Festival Sweets

Ganapati Special

Presentation Skills Plated Service

3. Name of the Programme: Short Course in Food and Beverage Service

Course Objectives: This course provides students with practical skills and knowledge for effective

Management of Food Service Operations. It presents basic service principles while emphasizing the

importance of meeting the needs and exceeding the expectations of Guest.

Learning Objectives: The course is a short-term programme .The student will be able to

demonstrate professional behaviour and competencies in customer service. Help to build confidence,

develop a range of leadership skills, and groom them with practical knowledge, to recognize the challenges

and opportunities of working effectively with people in Hospitality Industry.

Program Faculty: The programme will have faculties from Food and Beverage professionals from

academia and from Hotel Industry.

Pedagogy: Role-plays, internships, demo, interactive sessions, and events.

Expected Outcome: Students will develop an inclination to choose F and B as a career option and

explore it further.


Contact Hours: 34 weeks *160 days (5 days in a week).



Total Duration: 480 days.



Syllabus for food and beverage

Introduction to food and beverage industry Types of restaurants.

Classifications.

Types of services.

Equipments and their usage

Different types of equipment used in restaurants.

How to lay a tablecloth.

Table set up.

Napkin folds.

Menu

Types of menu.

Alacarte and T.D.H cover.

Service procedures

How to serve water.

Food service.

Order taking.

Clearance.

4. Name of the Programme: Short Course on Basic Written and

Conversational English

Course Objectives: This course is designed for speakers of native languages to acquire and develop knowledge of

the key aspects of the English language and skills at an Elementary level.

This preparatory course will further give the students the opportunity to speak on general topics,

to communicate in Business environment and to understand texts on business and current and

international affairs in the English speaking world.

Learning Objectives: The main objectives of the syllabus are:

To aid students to learn pronunciation of the English sounds, to learn to read, write ,

keeping in mind the fundamentals of English grammar and vocabulary;

To develop the students' reading skills to enable them to scan an adapted text for specific

information, to interpret an adapted text for inferences;

To build on the students' writing skills to enable them to elicit, to select, to summarize

information in essays;

To enhance the students' speaking skills to enable them to use general, social and

professional language;

Program Faculty: The programme will have faculty suitably and proficiently qualified in the field of English

literature as well as internationally certified in Spoken English from the field of academia.

Pedagogy:

Role plays, group discussions, interactive sessions, extemporisations, prepared speeches, english

grammar practical worksheets.

Expected Outcome:

Students will achieve a general capacity to a level that enables them to use English in their

professional and academic environment, initiating and sustaining conversations at a professional

level and enhancing their confidence as speakers of the English language.

Duration of the course: Contact Hours: 4hours/day (5days a week) for a period of 2 weeks

Examination: Practical + Written test

Total Duration: 40 hours



SYLLABUS FOR BASIC ENGLISH

INTRODUCTION TO THE

FOUNDATION OF ENGLISH Conversational openers

Self-introduction

Commonly used English phrases and greetings

for occasions

Newspaper reading and summary of articles

Comprehension and Paragraph writing

Basic Vocabulary building

5. Name of the Programme: Short Course on Advanced Written and

Conversational English

Course Objectives: This course is designed for speakers from an English medium education

and is crafted to acquire and develop knowledge of the key aspects of the English language and

skills at an advanced level.

This advanced course will further give the students the opportunity to speak on general topics, to

communicate in Business environment and to understand texts on business and current and

international affairs in the English speaking world.


To aid students in the application of linguistic skills in a business and formal work

environment

To build student's confidence in areas of public speaking and to overcome stage fright with

poise and maintaining their composure.

Detailling parts of a group discussion with approaches to be selected and implemeted on

various topics and being able to have an opinion within a restricted time frame.

To build on the student's writing skills to enable them to elicit, to select, to summarize

information on essays, write scripts and dialogues for role playing and workshops.

To use phrases and idioms for better communication and develop a flair for the language.

To think creatively in an advertising stint with writing rhymes, poetry, jingles and tag lines.

Program Faculty: The programme will have faculty suitably and proficiently qualified in the

field of English literature as well as internationally certified in Spoken English from the field of

academia.

Pedagogy: Role plays, group discussions, interactive sessions, extemporisations, prepared

speeches, idiom practical worksheets, dialogues .

Expected Outcome: Students will achieve a general capacity to a level that enables them to use

English in their professional and academic environment, initiating and sustaining conversations at

a professional level and enhancing their confidence as speakers of the English language.


Contact Hours: 4hours/day (5 days a week) for a period of 2 weeks



Beneficiary: Undergraduate / graduate and self employed.

Intake Capacity : 40 per batch (3 batches)

SYLLABUS FOR ADVANCED ENGLISH

INTRODUCTION TO AN INTERACTIVE SERIES OF EXERCISES BUILDING

ON THE FLUENCY OF ENGLISH

Buddy introduction with use of adjectives and antonyms

Idioms with an explanation and usage

Gender, collective nouns, young ones , professions

Newspaper reading with new words and meanings / synonyms

Conversational openers and small talk

Group discussion with current and sensitive topics

Extempore with one minute speeches and feedback on voice modulation, tone ,

pitch, body language, verbal and facial ticks.

Story and script writing with “Madvertising”

Advanced Vocabulary building

6. Name of the Programme: Short Course Rooms Division Management

Course Objectives: This course is designed to inculcate the learnings of basic operations relating to front office and

housekeeping. The students will be able to carry out basic functions such as taking a check – in

or a reservation at the front desk; they would also learn housekeeping’s aspects such as making a

guest room, handling linen and upkeep of hotel.


To aid students in grooming themselves as per hotel standards required while interacting

with a guest.

To learn the required procedures, so that the student will be able to function efficiently in

the department.

To understand importance and role of the housekeeping department in the hotel.

Program Faculty: The programme will have faculty with suitable experience in the relevant fields.

Pedagogy:

Lectures, Role-plays, group discussions, interactive sessions and practical sessions.

Expected Outcome: Students will be able to efficiently take part in front office and housekeeping operations, there by

building their careers in the same.


Contact Hours: 4hours/day (5days a week) for a period of 2 weeks





Syllabus –Front Office

THEORY (hrs) PRACTICAL(hrs) TOTAL(hrs)

60 39 99

Unit

No

Content Approximate

hrs

1 Introduction to Hotel & tourism industry

Development & growth in hotels & tourism industry in

India & around the world

4

2 Types of Rooms 4

3 Tariff Fixation

Check in & Check Out

24 hour basis

Night basis

Day Rate

4

4 Types of Meal Plans

European

Continental

Bermuda Plan

Modified American Plan

American Plan

4

5 Packages & Special Rates 3

6 Organisation of the front office department 3

7 Telecommunications 4

8 Reservation 4

9 Registration 4

10 Guest Service 4

11 Advanced Guest Cycle 4

12 Handling of complaints 3

13 Grooming standards 3

14 Handling Foreign currency 3

15 Country Capitals and Airlines 2

16 Terminologies 2

17 Abbreviations 2

18 Passport & Visa 3

Syllabus for Front Office (Practical)

Unit

No

Content Approximate Hrs

1 Grooming 2

2 Check in Procedure 3

3 Check in Procedure for VIP 3

4 Check Out Procedure 2

5 Handling Drunk Guest 3

6 Handling Bomb threat 3

7 Handling Guest C/in in dirty room 3

8 Express Check out 2

9 Two guest c/in in same Room 3

10 Theft in room 2

11 Scanty Baggage C/in Procedure 2

12 Misbehaviour with staff 3

13 SOP for FOREX 3

14 Handling Reservation on Telephone 3

15 Guest Room Change 3

16 Handling group C/in & c/out 2

17 Group Discussion 3

SYLLABUS FOR HOUSEKEEPING (THEORY)

THEORY (hrs) PRACTICAL(hrs) TOTAL(hrs)

60 39 99

UNIT

NO.

CONTENT APPROXIMATE

HRS

1 Introduction to hotel industry:

History and development

4

2 Classification of hotels:

budget, airport, resort and motel

brief explanation of classification as per location, target market, size of

property, level of service, length of stay, theme

3 Various departments in hotel:

Introduction

importance

4

4

Various areas in hotel:

back of the house areas and front of the house areas

5 Maintenance of various areas in hotel:

public areas, front of the house, back of the house areas

6 Organization chart:

small hotel

medium hotels

large Hotels:

Duties and responsibilities

4

7 Types of rooms:

Single room ,Twin room, Hollywood, double, triple, quad, queen, king,

studio, sico, mini suite, connecting room,

6

adjoining,adjacent,cabana,duplex,efficiency,hospitality,lanai,parlour,sa

mple,family,penthouse,executive

Layout of guest room

8 Importance of inter and intra department coordination:

Front office

House keeping

engineering and maintenance

Food and beverage service

Food production

Security

Stores

4

10 Control desk:

Importance and coordination with other department

2

11 Fire safety:

Classification of fire

Prevention of fire

Firefighting equipment

4

12 Safety and security:

first aid

dealing with emergencies

3

13 Types of keys:

Category and control

3

14 Layout of housekeeping department :

Introduction , Executive housekeeping’s cabin, Secretary’s cabin, Desk

control room, Lost and found section, Housekeeping stores, Heavy

equipment stores, Horticulture equipment store, Florist’s room, Linen

and uniform room, Linen store, Sewing room, Floor pantry

5

15 Layout of floor pantry:

Introduction & layout

3

16 Linen Room and uniform room:

Definition of linen,

Layout of linen room , linen used in hotels, bed linen and its sizes, bath

linen and its sizes, F&B linen

Activities in the linen and uniform room,

5

17 Exchange room:

Linen exchange procedure

Linen control—routine checkup, quantity control of daily flow, stock

taking

4

18 Maid’s trolley/janitor’s trolley: 2

Introduction and use

19 Room status:

Introduction , need and various terms used to explain the room status

2

20 Spring cleaning:

Definition , tasks include

3

21 Terminology & glossary 2

Total approximate hrs 62

SYLLABUS FOR HOUSEKEEPING (PRACTICAL)

Unit

no.

Content APPROXIMATE

HRS

1 Grooming : Importance and implementation 3

2 Creating check list: format and checking assigned area 3

3 Telephone etiquettes and manners 3

4 Introduction to cleaning agents and equipments 3

5 Introduction to cleaning procedures : dusting, damp dusting, polishing,

buffing, scrubbing, sweeping, mopping, suction cleaning

3

6 Identification of various areas. Cleaning and polishing of different surfaces.

: metal, glass plastic, ceramics, wood, stone, leather, rubber

3

7 Introduction to bathroom cleaning: list of supplies and amenities ,categories

of guest supplies, placement of guest supplies

3

8 How to enter the room 3

9 Bed making and turn down service 3

10 Flower arrangements: introduction to various shapes, tools and accessories

used

3

11 Situation handling: Guest theft, scanty baggage, employee theft, sickness

and death, lost and found articles.

3

12 Formats: Key control sheet, Housekeeping log book, Attendant’s check list,

Floor supervisor’s report

3

13 Terminology and glossary 3

Total approximate hrs 39

Calculation of days and hrs for the short-term course

Sr. Subject Total hrs

available

1 Housekeeping 108

2 Front office 108

Course will commence from Aug. until Nov.

Timings: 9am to 2 pm

Students will be in the college for 4 month (Aug to Nov.)

Hrs we are getting is 9:00am to 10:00am

10:00am to 11:00am

11:00am to 12:00pm

12:00pm to 12:45 pm

12:45 pm to 1.15pm Break

1:15pm to 2:00pm

Total hrs available: four and half hrs per day

Embroidery Stitches

DMC’s General Stitching Tips:

Prevent the thread from twisting while you stitch by turning your needle a slight quarter

to half turn with each stitch.

If your thread gets twisted while stitching, drop the threaded needle and let it hang freely

until it “unwinds.”

Avoid running the thread across the back of the fabric to go to a new stitching area.

Instead, start and stop in each section to assure that running threads don’t show through

on the front side of the fabric.

Keep your hands clean and avoid handling food and drinks when you stitch.

Mark dots for uniform stitch size; to achieve uniform stitch size, use a ruler or tape

measure to mark tiny evenly spaced dots along the stitching line. You will learn to gauge

stitch distances with experience.

Stab “up and down.” When working with your fabric in a hoop it is preferable to stab the

needle vertically up and down through the fabric when making each stitch.

Keep your tension even. To create smooth uniform stitches, pull each stitch with the same

amount of tension.

If the stitch is too loose the stitch will appear limp and if the stitch is pulled too tightly

the fabric will pucker and cause the design to become distorted.

Learn how to use both hands when stitching. Learning how to manipulate the needle

takes practice and learning how to hold a hoop while stitching takes time. Sometimes

both hands are necessary to complete a stitch and the hand holding the hoop must be used

to assist in keeping a loop in place while the other hand stitches.

A floor or table stand allows you to keep both hands free for stitching. If you find it

difficult to use both hands while trying to hold a hoop, try using a stand.

Embroidery Stitch Guide

The stitches are grouped into four types, each offering different effects and uses for embroidery:

Outline – Used for outlining the elements of your design

Border – Used to secure edges and to add textural dimension to your design

Detached – Used to create decorative details or in mass to fill in open areas of the design

Filling – Used to create shading or to solidly fill in a design area

Running Stitch

Uses: outlining, straight and curved lines.

Work from right to left.

Bring thread up at 1 then down at 2, up at 3 and down at 4 and continue.

The spaces between the stitches can be the same length as the stitches or shorter for a

different look.

Tips:

Keep an even tension and avoid pulling thread or the stitches will pucker.

See Laced Running Stitch for a variation of this stitch.

Back Stitch

Uses: outlining, straight and curved lines.

Work from right to left.

Bring needle up at 1 and back down at 2.

Move left and bring needle up at 3, then back down at 1. Continue stitching.

Tips:

Make shorter stitches for curved lines and shapes.

Make shorter stitches for curved lines and shapes.

Split Stitch

Uses: Outlining, straight and curved lines, filling a shape by working rows closely together.

Work from left to right.

Bring needle up at 1 and down at 2.

Bring needle back up at 3, splitting the center of the previous stitch.

Take needle down at 4 and then back up at 2.

Continue stitching.

Tips:

Make shorter stitches for curvy lines.

Use to outline a shape before stitching Satin Stitch to create a raised effect.

Stem Stitch

Uses: Outlining, straight and curved lines, stems for plants, filling if rows are stitched closely

together. Creates a rope like appearance.


Bring needle up at 1 and down at 2.

Bring needle back up halfway between 1 and 2 at 3, just slightly above the first stitch.

Be sure to keep thread below the needle.

Continue stitching

Tip:

Make smaller stitches for curved lines to maintain a rounded smooth look.

Chain Stitch

Uses: Outlining, straight and curved lines, filling if rows are stitched closely together.

Work from top to bottom.

Bring needle up at 1 and then reinsert needle in same hole, forming a loop.

Bring needle up at 2 and pull thread to tighten loop until desired shape is achieved.

Repeat multiple stitches to create a chain.

To end the row make a small stitch over the last loop to hold it in place to secure thread

on backside.

Tip:

It is important to keep your thread tension even to create a consistent looking chain.

Couching

Uses: Outlining shapes, straight and curvy lines, spirals, bold dimensional accents, decorative

borders.

This stitch involves two threads: a thicker foundation thread, (also called the laid thread) and a

thinner thread (called the couching thread).

Bring foundation thread onto the front and place along the design line.

Bring the couching thread up under the foundation thread and make a tiny stitch over the

thread, going back into or very close to the entry hole.

Continue making evenly spaced stitches over the foundation thread to anchor the

foundation thread in place.

To finish couching, bring the foundation thread onto the backside and secure it.

Secure couching thread on backside.

Tip:

Use a matching colored thread for the couching stitches to blend in or a contrasting color

for a bolder look.

Use DMC cotton Floss (1 ply) to couch down solid color foundation threads and use

DMC Metallic Embroidery Spool Thread (1 ply) to couch down metallic foundation

threads.

Click here to lean more about couching threads and embellishing ideas.

http://dmc.optiemstaging.com/sitecore/shell/Controls/Rich%20Text%20Editor/Products/Needlework-Threads/Specialty-Threads/Memory-Thread.aspx

Blanket Stitch

Uses: Straight and gently curved lines, borders and finishing edges.


Bring needle up at 1, down at 2 and up at 3, keeping the thread looped under the needle.

Pull thread through and shape stitch as desired.

Repeat multiple stitches until complete.

Tips:

For an even line of stitching keep the height of the stitches even throughout.

To vary the look of the stitch, change the height of each stitch making one long and one

short.

Whip Stitch

Uses: is used for seaming fabrics, either right or wrong sides together. The stitches should be

about 1/16" apart, and only as deep as necessary to create a firm seam.

Bring needle up at 1 and down at 2 making sure to pierce both pieces of fabric to bind

together.

Bring needle back up at 3 and down 4, continue stitching the seam.

Tip:

Leave a tail of thread when you start, and work several stitches over it to secure and hide

the thread.

Ladder Stitch

Uses: Applique, bind two seams together.

Bring needle up at 1 and through the fabric a short distance to 2, keeping the thread

hidden under the fabric (dashed lines).

Bring needle over to 3 and repeat.

Only the vertical stitches should show on the front of the fabric. Stitches indicated by

dashed lines will be hidden in the base fabric, or in the folds of the appliqué.

Continue stitching.

Laced Running Stitch

Uses: Borders, decorative outlining.

Stitch a line of Running Stitches.

Bring the lacing thread up at 1 and lace it under the next running stitch.

Continue lacing the thread up and down through the running stitches keeping the loops

even.

To finish the lacing, bring the lacing thread onto the backside under the center of the last

stitch.

Tip:

Use a blunt tip Tapestry needle for the lacing thread. This will help prevent you from

piercing the fabric or the Running Stitch threads.

Coral Stitch

Uses: Decorative borders, foliage, plant stems

Working from right to left, hold the working thread to the left of the starting point (or the

last stitch). Insert the needle into the fabric above the working thread and bring the tip of

the needle out just under the thread. Wrap the thread around the needle from left to right

and pull the needle through the resulting loop.

Cross Stitch

Uses: Borders and filling if worked in adjacent rows.

To stitch a line:

Stitching from left to right, bring needle up at 1, down at 2, then up at 3 and down at 4.

Continue stitching across to end of line.

Start back stitching from right to left, make crosses by bringing the needle up at 5 and

down at 6. Continue until all crosses have been stitched.

Tip:

Be sure to keep the top stitch on the cross the same direction throughout a project.

Upright Cross Stitch

Uses: Borders, fillings, decorative.

Work left to right.

Create a horizontal stitch by bringing needle up at 1 and down at 2.

Create a vertical stitch by bringing your needle up at 3 and down at 4.

To create the next upright cross stitch bring your needle up at 5 and down at 6.

Bring your needle back up at 7 and down at 8.

Continue stitching.

Herringbone Stitch

Uses: Border, edging, can be stitched over a ribbon or braid to hold it down.


Bring needle up at 1, and down at 2.

Bring needle up at 3 and down at 4 to create an elongated cross stitch.

Bring needle up at 5 and continue.

Tip:

Mark two parallel lines with Water Soluble Pens to keep stitch height uniform.

Chevron Stitch

Uses: Border, edging, can be stitched over a ribbon or braid to hold it down.


Bring needle up at 1, down at 2.

Bring the tip of the needle back through the fabric halfway between 1 and 2 at point 3.

Bring the needle up to 4 and make a backstitch by bringing your needle up from 5 down

at 6.

Bring the tip of your needle back through the fabric halfway between 5 and 6 at point 7.

Bring your needle down at 8 and repeat the stitching sequence.

Tip:

Mark two parallel lines with Water Soluble Pens to keep stitch height uniform.

Cloud Filling Stitch

Uses: Filling in spaces

Lay a groundwork of small, evenly spaced vertical stitches, alternating the placement of

the stitches as shown in the diagram.

Weave your thicker secondary thread through the network of stitches in rows.

When starting from the right, thread the needle under the first vertical stitch, then bring

tour needle through the vertical stitch to the lower right. Next, thread your needle under

the next vertical stitch to the upper right. Continue stitching in a zig-zag motion to the

end of the row.

Work the next row in the opposite direction.

Tip:

Use an embroidery hoop to keep your tension even throughout, and don’t pull too tightly

when weaving your secondary thread through your vertical stitches.

Feather Stitch

Uses: Decorative border edges, seam embellishment, foliage and stems.

Work vertically, from top to bottom.

Bring needle up at 1 and back down to right at 2, leaving a loop on the front.

Bring the needle back up at 3 and pull thread to shape loop as desired.

Insert the needle to the right of 4 at 5, leaving a loop of thread on the front.

Bring needle up at 6 and pull thread to shape loop.

Take next stitch to the left and continue stitching.

To finish, take a small stitch over the last loop.

Tip:

Mark 4 parallel guidelines to create even width stitches (be sure to use a removable

marker as the stitches wont fully cover the guidelines)

Lazy Daisy Stitch (Detached Chain Stitch)

Uses: Stitch in a circle to create flowers, single stitches can be leaves.

Similar to the chain stitch, but the loops are “detached” instead of connecting.

Come up at 1 and back down in the same hole or right next to point 1, forming a loop on

the front side.

Bring needle up at 2 and pull thread to shape loop into desired shape. Pulling tighter

creates a straighter looking stitch, while a looser thread creates a more rounded loop.

Tip:

Finish center of flower with a cluster of French Knots.

Fly Stitch

Uses: Stitch in rows for edging or singly for accents, plants and foliage, decorative lines,

interesting filling.

Bring needle up at 1 and down at 2, leaving a loop.

Come up at 3 and with the needle over the loop, pull the thread to shape a V.

Go down at 4 to anchor the V shape.

Tip:

Lengthen the anchor stitch to form a Y.

Seed Stitch

Uses: Filling spaces, flower centers, background textures like leaves, snow and sand.

Two small straight stitches side by side and randomly placed to fill an area.

Come up at 1 and down at 2.

Come up at 3 and down at 4.

Continue grouping stitches together randomly and at different angles to look like they are

scattered like seeds.

Tip:

Stitch in even rows for a decorative border stitch.

French Knot

Uses: Decorative dots, filling flower centers, leaves, plants, eyes.

Bring needle up at 1.

Hold thread taut with other hand and wrap the thread twice around end of the needle.

Gently pull the thread so that the wrapped threads tighten and while holding it taut, insert

the needle next to 1. Pull thread through onto the backside until the knot is formed and

lies securely on the surface.

Tip:

To make a larger knot, wrap the thread around the needle a couple of extra times or use a

thicker thread.

Bullion Knot

Uses: Decorative dots, leaves, plants

The Bullion Knot is very similar to the French Knot, but you loop the thread around the needle

more times, producing a worm of a knot that is inserted a slight distance from the needle’s

original entry point.

Make a back stitch, the length of the bullion knot required.

Bring the needle out at 1, but do not bring it out all the way.

Twist the thread around the needle point, as many times as is necessary to equal the

length of the back stitch.

Holding the left thumb on the coiled thread, turn the needle back to 1 and insert it in the

same place. Pull the thread through until the bullion knot lies flat.

Colonial Knot

Uses: Use alone as decorative accents, or stitch close together to form lines and or fill in shapes.

Bring need up through fabric and wrap the thread up, over and behind the needle forming

a figure 8 around the needle.

Insert the tip of the needle back through the fabric, close to where it first came up, but not

in the same hole. Pull the thread carefully until a knot is formed, then push the needle to

the back and pull the thread through.

Tip: Use instead of a French knot if you want a slightly larger and higher knot.

Star Stitch

Uses: Decorative accents, stars, flowers, in a row for a border, disperse randomly for loose filling

or stitch close together for denser filling.

Starting at the top, bring the needle up at 1 and down to the center at 2.

Bring the needle up at 3 and down to center at 2.

Continue stitching in a clockwise direction until you have 8 evenly placed stitches to

create a star.

Tip:

To create an eyelet effect, tighten the tension on each stitch to create an opening in the

center. This technique works well on evenweave fabrics.

Satin Stitch

Uses: Solid filling for shapes, great for monograms

Bring needle up at 1, down at 2, then back up right next to 1 and down right next to 2.

Place stitches closely together to fill in area.

Be sure the thread lays flat and without any twisting to produce a smooth look.

Tip:

To raise the stitching, Split Stitch just inside the outline of the shape before starting.

Padded Satin Stitch

Uses: Solid filling for shapes.

Stitch a cluster of seed stitches.

Stitch the satin stitch over to create a beautiful raised look.

Long and Short Stitch

Uses: Filling of larger shapes especially when color shading is desired.

First work a row of alternating long and short Satin Stitches. Keep the upper edge of the

design line even.

Next work a second row of long even length stitches into the short stitches of the first

row, passing the needle through the tip of the stitch above.

Continue stitching rows until the shape is nearly filled and the last row of long stitches

are worked along the bottom of the design line.

Stitch the last row with short stitches to fill in the open area along the bottom.

Tip: To achieve shading, change the thread color as needed by row.

Beading

DMC Beading Needles are thin enough to accommodate most bead holes for easy threading right

onto your needle. To stitch on a bead use one ply matching colored floss. Knot one end of the

thread and thread your beading needle. Bring needle up through the fabric to the right side and

thread a bead onto the needle, slide it down to the fabric for correct positioning and then continue

with your stitch. Continue sewing beads using this running stitch. On straight lines, depending on

the size of the bead, several beads can be threaded on the needle and sewn on in a single stitch.

Every three or four beads, take a backstitch to secure. Always use good quality glass beads for

your embroidery project as plastic beads can melt during ironing.

7. Name of the Programme: Fruit and vegetable carving course

To,

Management,

DON BOSCO COLLEGE HOTEL MANAGEMENT,

KURLA (WEST).

Sub – Regarding fruit and vegetable carving workshop in college campus.

Respected Sir,

I Feroz Khan would like to start fruit and vegetable carving

workshop in DON BOSCO COLLEGE HOTEL MANAGEMENT.

During the program we would be providing the following -

Carving set (7 chisels) and Thai Carving knifes set (2 knifes),

Fruits and vegetables,

Certificate.

Things we need from college is kitchen or suitable place.

. Initially we need hall or a class for introduction and

to demonstrate carving to the student. We will be charging Rs 5500 per

Student for 7 sessions, each session will be of 2 hours.

500 per head, carving fees will be submitted to the college management.

For personalized attention, would be able to accommodate

only 30 students per batch, where these students would be participating

in groups of 5 to 6. The essence of this workshop is not only to add up

to their acquired skills, but also increase their confidence level

assisting them in their campus interviews.

Kindly provide me with suitable dates, for me to proceed further.

Thanking you,

Yours sincerely,

FEROZ KHAN

www.khanfruitcarving.com.

[email protected]

09870301466 / 09773691771.

http://www.khanfruitcarving.com/

8. Name of the Programme: Graded examinations in Spoken English –

Trinity college London

9. Name of the Programme: Certificate course in Entrepreneurship skills

Course Objectives: This workshop aims to train the students in the art of starting, managing and

running their own business. It exposes them to the various business environments, the benefits and

challenges associated with the same.

Learning Objectives: This is a one week workshops. At the end, the students will be able to start

their own enterprise and run it as a long term prospect. They would have a complete knowledge of deciding

goals, hiring staff and managing finances.

Program Faculty: The programme is conducted by Mr. B.R. Venkatesh and Ms. Tejaswini

Pedagogy: Situation Handling, Pitching of business ideas, Buyer – Seller Simulations, Lecturing,

Business plans,

Expected Outcome: Students will be able to start and operate their own business


Contact Hours: 1 week (6 days in a week).

Examination: PPT presentation

Total Duration: 6 days.

Benificiary: Undergraduate / graduate and self employed.

Syllabus

1. Power of Networking

2. Qualities of Trainers

3. Enterprise, Entrepreneur and Entrepreneurship

4. Qualities of Entrepreneurs

5. Demystifying Business (IDEAS)

6. Business Communication (Negotiation Activity)

7. Types of Business

8. Importance of Controls in Business specially Cash Book

9. How to Prepare and Develop Business Plan

10. Idea Generation – General Observation

11. Idea Generation – BOSS – Business Opportunity Search and Scan

12. Market Research – How to Do and Achieve Result

13. Costs in Business

14. Advertising & Promotion

15. Profit & Loss Statement and Break - Even Analysis

16. How to Take Care of Customers (CRM)

17. 5 P of Marketing

18. Cash Flow Statement and its importance.

19. Strategies in Implementation for success.

20. Virtual Market

21. Women in Business

22. Financials in Business

23. Value Chain, Backward and Forward Integration.

24. Business Plan Presentation and Competition

10.Name of the Programme: HACCP (Hazard Analysis Critical Control

Point)

TRAINING PROPOSAL

To,

The Head of Department

Sub: Proposal for Two Day Training on International Auditing system and

process - FSMS.

TRAINING PORTFOLIO

OneCert International Pvt. Ltd. is internationally accredited inspection and

Certification Body operating globally on organic and food safety inspection and

certification. OneCert International is approved Training Partner under

FoSTaC from FSSAI and conducts various FSMS training programs. We have

potential sector specific Certified Trainers having good academic and industrial

experienced background persons.

.TRAINING SCHEDULE

SESSIONS TOPIC

SESSION 1 AUDITING SYSTEM AND PROCESS

SESSION 2 FOOD SAFETY, ISO, HACCP, FSSAI AND LINK WITH INDUSTRIAL

FLOW

TRAINING

DETAILS

. Department of Audits and Training

International Auditing System & Process – FSMS

Training Course -Two day training program on International Auditing System and Process (IASP)-FSMS.

Importance of the Course

IASP in FSMS is a highly lucrative field of today’s industry which is opening wide job opportunities for the working professionals and students. Internal Auditing System Provides wide range of opportunities with bright career.

The growing economy of India and budding Hospitality Industries have huge requirements for both Internal FS Auditors and External Auditors as even FSSAI has made FSMS audits as mandatory criteria for all industries.

The certification would add a great value to the CV. The training would be conducted by highly qualified and certified trainers and FSSAI Fostac trainers specific to the course.

Course Details

After successful completion of this course the candidates will be able to:

DAY 1:

a. Understand various International standards and systems for auditing b. What are certification and accreditation bodies? c. What is International Auditing systems and processes involved.

d. Various departments involved in the auditing system and their roles. e. What is auditing and its purpose and type of audits.

f. Form of Audits.

g. Can I be an Auditor after studying Hospitality /Nutrition and How?

h. Techniques of Auditing.

DAY 2:

a. FSMS – Understanding what and why of FSMS and the requirement at Industry level.

b. How food science subjects are related to industry and the audit requirements.

c. Details on principles of HACCP, ISO standard, FSSAI food safety regulations and schedules.

d. Understand auditor's responsibility and attributes to be a successful auditor.

e. Company’s legal and statutory responsibility towards international standards for quality and management systems.

f. Candidates will get trained for internal auditing system and the requirements of being an internal auditor for related industries.

Target Audience

This course can be taken by students of food science and nutrition, IHM, B.Sc Hospitality and tourism, M.Sc Hospitality & tourism.

Course Fee – INR 1499/- per candidate AI in India. Only registered candidates will be allowed for the training program. Candidates at the end of the training course would be provided with certificates.

THE TRAINING IS CONDUCTED AT THE COLLEGE CAMPUS SO THAT THE STUDENTS NEED NOT TRAVEL TO OTHER CITIES.

www.onecertasia.com

http://www.onecertasia.com/

11.Name of the Programme: FSSAI (Food Safety Standards Authority of

India)

FSSAI – NATIONAL FOOD SAFETY REGULATIONS -

HOSPITALITY AND CATERING SECTOR

TRAINING PROPOSAL

To,

The Head of Department

Sub: Proposal for One Day Training on FSSAI – Food Safety Regulations.

TRAINING PORTFOLIO

OneCert International Pvt. Ltd. is internationally accredited inspection and

Certification Body operating globally on organic and food safety inspection and

certification. OneCert International is approved Training Partner under

FoSTaC from FSSAI and conducts various FSMS training programs. We have

potential sector specific Certified Trainers having good academic and industrial

experienced background persons.

Training Course - One day training program on FSSAI - Awareness

and its Importance.

Course Details – 1. What is FSSAI and how it functions.

2. How is FSSAI related to Food Industry and its importance.

3. What is FOSTAC training and its details.

4. FSSAI Schedules 4– The legal regulations, requirement and policies

for all the Hospitality and catering industry.

5. What is FSSAI Hygiene audits and its requirements for giving scores

to all hotels and restaurants for customer safety.

6. Documenting your hotel food safety manual and records for hygiene

audits.

Target Audience – This course can be taken by all hospitality industry

professionals and hospitality management students.

Course Fee – 1100/- per candidate AI. Only registered candidates

can take this training program.

www.onecertasia.com

http://www.onecertasia.com/

Don Bosco College

Department of B.M.S

Certificate Courses

1. Certificate Course on Marketing Design

2. Certificate on Soft Skills Development

3. Certificate Course on Advanced excel

CROADZ{design&development}

Marketing Design � Branding � Advertising � Promotional Design


Fundamentals of Marketing Design � Level 1 � Level 2

Specialization Courses � Graphic Design � Digital Photography � Advanced Design Software

CourSeS


CourseFundamentals of Marketing Design - 1

CodeCDES-05

objectivesTo impart the fundamental technical and aesthetic skills required to design marketing, advertising, and promotional materials in a business environment.

outcomesYou’ll develop essential skills in branding, advertising, and promotional design that can enhance your small business or build your corporate client base.

PrerequisitesNone

Batch Strength25 Participants

Duration60 Hours

LeveL 1



Course Contents

Photoshop Basics - 20 Hours

� Photoshop Is A Verb � Layers, Cloning, And Other Ways To Rule The World � Layer Magic With Masks And Blending � Typography In Photoshop � A Brush With Brushes � Filters And Retouching

Colour Theory - 10 Hours

� Thinking About Color � Color Interactivity � Color In Design

Illustrator Basics - 20 Hours

� Getting To Know Illustrator � Advanced Selection, Organizing, And Painting � Transformations And Distortions � Of Path And Pen Tools � Working With Type � Modifying And Combining Objects

Fundamentals of Typography - 10 Hours

� The Language Of The Letterform � Type Classification � Quirky And Loving It

Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop, Illustrator, InDesign CS6 or CC � Basic drawing materials (pencil, paper) � Ability to scan or photograph sketches � Internet connection

Course Schedule Alternatives

� 12 sessions of 5 hours each � 30 sessions of 2 hours each

Certification Criteria

� Certificate provided on successful completion � 70 mark online test will be conducted � Grades provided based on performance (A,B,C,D) � Weightage shared as 30:70 for classroom performance and test

Notes


CourseFundamentals of Marketing Design - 2

CodeCDES-06

objectivesTo impart the fundamental technical and aesthetic skills required to design marketing, advertising, and promotional materials in a business environment.

outcomesYou’ll develop essential skills in branding, advertising, and promotional design that can enhance your small business or build your corporate client base.

PrerequisitesFundamentals of Marketing Design - 1


Duration60 Hours

LeveL 2



Course Contents

Intro To Marketing - 10 Hours

� Fundamentals Of Marketing � Principles Of Marketing � Strategies To Market And Sell

Fundamentals of Logo Design - 10 Hours

� The Research Stage � The Design Stage � The Finalization Stage

Branding & Identity - 20 Hours

� Intro To Corporate Identity � Design And Corporate Strategy � Designing A Corporate Brand � Design Process And Methodology � From Solution To Evaluation � Product And Corporate Design

Marketing Design - 20 Hours

� Thinking Like A Creative Director � Branding Extension � Marketing-Driven Research And Collateral � Image Building � Non-Traditional Marketing And Non-Profit Marketing � Writing And Presentation

Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop, Illustrator, InDesign CS6 or CC � Internet connection





Notes


CourseGraphic Design

CodeCDES-09

objectivesTo prepare your professional career as a Graphic Designer by imparting fundamental knowledge in the field of Graphic Design.

outcomesYou will learn the design software programs that every pro needs to know: Adobe PhotoShop, Illustrator, InDesign along with Acrobat CS6.

PrerequisitesFundamentals of Marketing Design - 1 & 2


Duration60 Hours

LeveL 3



Course Contents

Illustrator Basics - 20 Hours

� Getting To Know Illustrator � Advanced Selection, Organizing, And Painting � Transformations And Distortions � Of Path And Pen Tools � Working With Type � Modifying And Combining Objects

InDesign Basics - 20 Hours

� Kickstarting Document Design � Polishing The Document Design � Managing Page Elements � Managing Multi-Page And Liquid Layouts � Book Layout And Design � Adding Interactivity To Your Publications

Graphic Design - 20 Hours

� The Process Of Design � Text And Typography � The Shape Of Design � Paper And Publishing � Products And Packaging � Business And Production






Notes


CourseDigital Photography

CodeCDES-12

objectivesTo prepare your professional career not only as a Marketing Designer but also understand the basics of how to click and edit high resolution pictures.

outcomesYou will learn the design software programs that every pro needs to know: Adobe Photoshop Lightroom 4 or 5.



Duration60 Hours

LeveL 3



Course Contents

Digital Photography - 20 Hours

� Beyond The Basics � Photographing People � Product Photography � Interiors And Exteriors � Action And Sports Photography � The Photo Shoot From Start To Finish

Color Correction - 20 Hours

� Color Fundamentals � Measuring And Calibrating Color � Color Image Evaluation � Correcting Color Accurately � Color Correction Workflow � Finishing Up Your Color Images

Digital Photography With Lightroom - 20 Hours

� Introduction To Lightroom � Digital Asset Management � Develop Module Basics � Develop Module Advanced � The Slideshow And Web Modules � The Print Module

Software And Supplies � A Windows-based or Macintosh computer � Adobe Photoshop Lightroom 4 or 5 � Digital camera with zoom, and manual settings � Internet connection





Notes


CourseAdvanced Design Software

CodeCDES-13

objectivesTo prepare your professional career not only as a Marketing Designer but also understand some advanced functionalities in the field of design.

outcomesYou will learn the design software programs that every pro needs to know: Adobe Photoshop, Illustrator, InDesign CS6.



Duration60 Hours

LeveL 3



Course Contents

Photoshop Advanced - 20 Hours

� Drawing With Vector Tools � Working With Smart Objects � Creating Professional Text � Combining Images � Advanced Photo Editing Techniques � Color And Painting In Photoshop

Illustrator Advanced - 20 Hours

� Advanced Color � Transparency � Shape Transformations � Clipping Masks And Styles � Brushes, Patterns, Symbols, And Graphing � Tracing And Web Optimization

Indesign Advanced - 20 Hours

� Indesign Workflow � Typography, Color, And Collaboration � Layers And Paths � Indesign Details � Interactive Design � Advanced Functionality






Notes

Corp off : L-107, 1st Floor, Lajpat Nagar , Part-II, New Delhi 110024:Copyright @ATS Infotech

Pvt Ltd 2018.

For students specializing in BMS/ BCom/

Math’s/ Economics / Finance/Insurance

domains.

Introduction to Business Analysis

Working on excel for Business Analysis

Getting Started With with the basics 1) Introduction to Excel

2) Ribbons, Excel Shortcuts, Formatting,

Paste Special

3) Paste Special, Name range

Excel for Business Analysis

understanding If Function 1) Syntax of IF

2) Nesting the IF Statement in Excel

3) Use the AND Operator to Reduce

Quantity of Nested IFs

4) Use the OR Operator to Reduce

Quantity of Nested IFs

5) The NOT Operator Within AND OR

Statements

6) SUMIF for Selective Adding Up

7) COUNTIF for Selective Counting

8) AVERAGEIF for the Mean of Cells

That Meet Our Criteria

9) Multiple Criteria within the Same

SUM AVERAGE and COUNT Functions

Excel for Business Analysis

Performing Lookup in Excel 1) VLOOKUP Explained

2) Applied Examples for VLOOKUP

3) HLOOKUP Explained

4) HLOOKUP in Action

5) Looking For a Near Match in a

Lookup

6) Checking For Missing Data in a

Lookup

7) Extending the Size of a Lookup Table

8) Nested LOOKUPs in Excel

Excel Data Function 1) The MATCH Function Explained

2) The INDEX Function Syntax

3) How to Stop Nonexistent Row or

Column Lookups in INDEX

The CHOOSE Lookup Function

Business Analysis with Scenario

Manager Setting up a Scenario and Entering

Values

Display the Scenario Values

Editing the Values of A Scenario 4) Deleting a Scenario Merge Scenarios from Different

Sheets

Getting a Summary of All Scenarios

Business Analysis with Goal Seek 1)What Is Goal Seek

2)Display the Goal Seek Values

3)Applying Goal Seek To Get The Result

Corp off : L-107, 1st Floor, Lajpat Nagar , Part-II, New Delhi 110024:Copyright @ATS Infotech

Pvt Ltd 2018.

Validation and Sheet Protection Date Validation

List Validation

Setting Custom error message and input message in validation Sheet Protection

Protecting sheet keeping some area unprotected Hiding Formula’s in Excel

Business Analysis with Pivot Table in Excel What Is a Pivot Table?

Steps to Create a Pivot Table in Excel

Rearranging Fields in a Pivot Table

Changing the Math of the Data

Summary

Number Format Control of the

Summary Area

Creating a Second (Or More) Pivot

Table On the Same Data

Moving a Pivot Table

Removing a Pivot Table

Making Use of the Report Filter

Option

Sorting a Pivot Tables Column

Displaying Values as a Percentage 12) Refreshing a Pivot Table Manually or Semi-Automatically Drilling Down Behind the Pivot

Table Summaries

Applying Pivot Table Styles

Creating Your Own Custom Pivot

Table Style

Copying a Pivot Table Style between

Workbooks

Using More Than One Field in Row and Column Headings Disabling and Enabling Grand and

Sub Totals

Filtering Columns and Rows within a Pivot Table

Using Charts for business analysis case

scenarios 1)Intro To Chart

2)Creating Chart based on Data Series

3) Applying Styles to Chart

4)Analyzing Data Through Chart

Business Analysis Data Table In

Excel 1)What is Data Table

2)One Variable Data Table

3)Two Variable Data Table

4)Applying PMT in Data Table

Formatting In Excel 1)Applying simple Formatting

2)Applying Complex Formatting

3)Applying formatting With Manage

Rules to Sensitize Data

Using “R” For business Analysis

Downloading and Installing R in your machine

Getting familiar with R environment

Loading important packages in R

Start writing your first code in R

Import Data in R and perform exploration and

transformation activities

Do plots in R to understand data distribution

Write your own macro functions

Run correlation and regression in R and analyse

model results.

Pinto Rian Meir

Office Excel® 2016

February 27, 2019daJx-DwBu

Office Excel® 2016

Miranda Melanie

Office Excel® 2016

February 27, 2019wb2XL-Hahh

Office Excel® 2016

BMS Soft Skills Course Session Plan

Session 1 – Introductory Session/Warming Up Session

Contents:

Asking the class to introduce themselves making sure they give the following details and

introducing myself,

Name

Educational Background

Hobbies/Interests

Conduct activities to break ice between the class and me so as to make the students

comfortable interacting with me.

Learning Activity:

Individual

Knowing your SWOT – Following four quadrants will be drawn on the board and the

students will be given 10-15 mins to fill each of the quadrants reflecting on themselves

and their life.

What are your Strengths?

What is your Weakness?

Whom do you consider your major competition?

Which is the area that they can do exceedingly well?

NOTE – Before commencing the activity, I shall tell them my SWOT so that they understand

how to fill it up correctly.

Outcome:

The students will get comfortable with me.

I will understand how much improvement each of the students need based on how well

they introduce them self.

Through the SWOT activity, the students will be able to do a self-discovery/analysis,

which will help them understand the areas they need to improve on & the areas that they

should showcase/stress on more.

Session 2 – Addressing vernacular problem

Contents:

Through a small fun story, explain how incorrect it is to literally translate Hindi/Marathi

sentences into English.

Explain the solution to solve this problem.

Emphasis on the importance of understanding grammar in order to be able to speak/write

in proper English

Through activity help, students realise where they stand.

Learning Activity:

Group

Divide the class into 5 groups; 2 in each group, distribute short passages in Hindi/Marathi

and ask to translate in English

Outcome:

Students will realise that the vernacular problem exists because of their family

background and consciously try to eradicate it

Session 3 – Non-Verbal Communication (Body Language)

Contents:

Through a PPT explain what nonverbal communication is and what are its forms and

types

Show following videos

o The secrets of nonverbal communication

o Body language shapes who you are

Learning Activity:

Group

Ask students to prepare 2 minutes speech on any topic of their choice and come and

present while the student is presenting another students records him/her the student is

then given the video to check his/her body language while presenting in front of a class

Outcome:

Students will be aware of their body language while speaking and work on improving it

Session 4 – Written English - Informal

Contents:

Explain how one should be able to write down ones thoughts for clarity.

Explain how to write down/report what one has seen or heard about efficiently such that a

person who has not seen/heard about that incident understands it.

Explain how to use punctuation marks efficiently while writing a sentence.

Learning Activity:

Individual

Informal Writing – Write one of the following situations on each card and ask the

students to pick one card and write 5 lines or more the topic they get.

If you were a vegetable/fruit, what vegetable/fruit would you be and why?

If you woke up tomorrow as a super star, which super star would you choose to be

and why?

What favourite colour are you and how does being that colour make you feel?

(Example, I am purple.)

If you could choose an imaginary friend, who would you choose and why?

If you could choose your age forever, what age would you choose and why?

If you could be in the movie of your choice, what movie would you choose and what

character would you play?

If you were a chocolate bar, which chocolate bar would you be? Share why.

If you were stranded on a desert island, what three items would you want to have

with you? How would these three items help you?

Share your favourite material object that you already own? Why is it your favourite?

What item, that you don't have already, would you most like to own and why?

Outcome:

Students will understand the importance of written communication and understand many

times written communication helps more than verbal; hence, it is very essential to master.

Students will be able to write down their thoughts and explain themselves correctly.

Session 5 – Written English - Formal

Contents:

Explain how formal writing differs from informal.

Explain the importance of knowing how to be able to write efficiently so as to avoid mis-

communication in the corporate world.

Give tips on how to draft official emails.

Teach the different formats of formal letter writing.

Learning Activity:

Individual

Formal Writing – Write one of the following situations on each chart and ask the students

to pick one card and draft an email on the topic they get

Draft an application letter to your HOD requesting leaves

Draft a letter to MTNL requesting cancellation of services

Write a letter to the rector inviting him for an event

Write a letter to the HOD apologizing for mis conduct

Write a letter to the hotel management department requesting certain items that you

need from the department for an event

Outcome:

Students will be able to understand the basic difference between formal and informal

written communication.

They will learn the different formats of formal letters.

Students will be able to understand the basic difference between formal and informal

written communication.

They will learn the different formats of formal letters.

Assignment:

Prepare a 2 mins speech on the first day of college

Session 6 – Verbal Communication (Conversational Skills)

Contents:

Give tips on developing good conversational skills like,

o Socialising

o Striking a conversation

o Excusing oneself

o Introducing someone to a group of people

o Self-introduction etc.

Conducting activities to ensure the students have understood and practice the tips shared.

Learning Activity:

Group

Divide the class into 4 groups, with 3 students in 2 groups and the remaining four in

pairs, each of these four groups have to converse on one of the following situations,

o In college, you have been informed that the HR of Google will be coming to

conduct interviews, by chance; you happen to meet the HR who asks you to guide

him to the interview hall, and this is your chance to leave a positive impression on

him, what will you do? How will you strike the conversation?

o Consider all 3 of you are meeting each other for the first time, how will you

introduce yourself and what conversation will you’ll have?

o You have met your college professor who is also the CEO of a MNC after many

months; you are in your final Semester and are look for a job. This is your chance

to ask him if he could help. How will you strike the conversation?

o You are the coordinator for a college fest and have to invite a well-known speaker

for the event. This speaker is an extremely busy person with a tight schedule, how

will you convince him to come and speak at your college.

Outcome:

Through the exercises, the students will be able to develop good conversational skills.

Session 7 – Verbal Communication (Public Speaking)

Contents:

Explain how public speaking will help them be in the lime light and thus have an edge

over their classmates

Enlist the pros of public speaking

Show videos on why do people fear public speaking, speaking with confidence and also

how to work on speaking with the right pitch

Activity: Students will be asked to deliver the speech they were asked to prepare on their first

day of college

Outcome:

Students will understand the importance of public speaking and the value add it gives

They will also learn to speak confidently in front of a crowd

Don Bosco College

Department of B.M.M

Certificate Courses

1. Certificate Course on Graphic Designing

2. Certificate on Basics of Film making

3. Certificate Course on Event Management

CERTIFIED PROGRAMME IN GRAPHIC DESIGNING

Name of the programme – CERTIFIED PROGRAMME IN GRAPHIC DESIGNING

Course Objectives:

This Program seeks to apply graphic design principles in the ideation, development, and

production of visual messages. Identify and utilize design history, theory, and criticism

from a variety of perspectives, including art history, communication/information theory,

and the social/cultural use of design objects.

Learning objectives and training Deliverables:

The course is a short- term programme tailored for the students to instill confidence in

them while entering the job market. The specific objectives of the programme are on the

following lines:

Students will learn three softwares 1. Photoshop, 2. Illustrator, 3. InDesign

Apply the principles of designing soft wares as they relate in the various media—digital,

print, motion, 3-D, etc.—that exist in design.

Demonstrate the ability to create and develop original concepts, build prototypes,

integrate feedback and carry projects through to the production process.

Apply principles of designing as they relate to reaching audiences, the role of design in

society, and the ability to work cooperatively.

Identify key aspects of graphic design history, theory and criticism from a variety of

perspectives, including prominent designers, historians and contemporary writers and

thought-leaders.

Show fluency in the breadth of disciplines that graphic design encompasses, with deep

exploration into information, interactive image-making, exhibition designs.

Demonstrate understanding of the design process, design thinking and professional

standards and practices, including real-project learning scenarios and a transition into

preparing a portfolio to enter the working force.

Pedagogy:

Creating their own design, Projects on redesigning the images. Creating new artwork

Expected Outcome:

Students will develop an inclination to Graphic designing having practical knowledge

and choose to further explore it as a career option.

Duration of the Course:

Examination - (presentation + written tests + evaluation)

Total Duration – 32 sessions (64 hours)

Beneficiary:

Undergraduate / Post Graduate students from any discipline aspiring to get ready

for corporate career or self – employment / entrepreneurship in future.

Faculty and academicians


CERTIFIED PROGRAMME IN FILM MAKING

Name of the programme – CERTIFIED PROGRAMME IN FILM MAKING

Course Objectives:

This program develops knowledge and skills in filmmaking and cinema studies, critical

thinking, persuasive and creative writing research and analysis; business and budgeting;

visual design; computer use; and oral presentation.


The course is a short- term programme tailored for film making students to instill

confidence in them while entering the job market. The specific objectives of the

programme are on the following lines:

Screenplay Writing for Fiction Films.

Each Participant will write a complete script for a short film by the end of the course.

Each Participant will receive personalized mentoring at all stages of script development.

Hands on training on Digital Cameras

Hands on training on shoot.

Pedagogy:

Movie analysis, presentations, interactive sessions, group activities, on-site visits etc.

Expected Outcome:

Students will develop and understand having practical knowledge and choose to further

explore it as a career option.


Total Duration: 30 sessions / 60 hours (two hours per session)

Examination - (Make a short film + viva + writing an original script + overall evaluation)

Beneficiary:

Undergraduate / Post Graduate students from any discipline aspiring to get ready for

career in films / work on his or her idea and script/ freelance as a writer, director,

cinematographer etc / entrepreneurship in future.



CERTIFIED PROGRAMME IN EVENT MANAGEMENT

Name of the programme – CERTIFIED PROGRAMME IN EVENT MANAGEMENT

Course Objectives:

This Program is a short, intensive academic program designed to teach working

professionals new skills so they can become better employees.

Event management is a growing field that involves the planning of large-scale events

such as festivals, trade shows and product launches.


The course is a short- term programme tailored for commerce & media students to instill

confidence in them while entering the job market. The specific objectives of the

programme are on the following lines:

Learn the Basic Elements of the Event Management.

Learn the importance and benefits of the Events

Learn How to create an Event Management Plan

Managing the risk of implementing events

People Management

Pedagogy:

Live case studies, presentations, management games, interactive sessions, group

activities, on-site visits etc.

Expected Outcome:

Students will develop an inclination of having practical knowledge and choose to further

explore it as a career option.

Increase awareness of a venue, occasion, tradition, cultural and art forms, history, area,

special interest groups, etc.

Building community pride and social cohesion.

Validation of community groups and issues.

Increased community participation.

Introducing new and challenging ideas.

Expanding cultural perspectives.

Education, training and volunteering programmes.


Examination - (presentation + written tests + evaluation)

Total Duration – 25 sessions (50 hours)

Beneficiary:

Undergraduate / Post Graduate students from any discipline aspiring to get ready for

corporate career or self – employment / entrepreneurship in future.



don bosco college department of hospitality studies ... · small equipment, varied food...

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