scheme of teaching and examination for i semester diploma
TRANSCRIPT
Scheme of Teaching and Examination for
I Semester DIPLOMA in HOTEL MANAGEMENT & CATERING
TECHNOLOGY
THEORY
Sl. No.
SUBJECTS SUBJECT
CODE
TEACHING
SCHEME EXAMINATION - SCHEME
Periods
per
Week
Periods
in one Session
(Year)
Hours
of
Exam.
Terminal
Exam. (A)
Marks
Final
Exam. (B)
Marks
Total
Marks
(A+B)
Pass
Marks Final
Exam.
Pass
Marks in the
Subject
1. Foundation Course in Food
Production 36101 08 90 03 20 80 100 26 36
2. Foundation Course in Food &
Beverage System 36102 04 60 03 20 80 100 26 36
3. Communication 36103 04 60 03 20 80 100 26 36
4. Application of Computers 36104 04 60 03 20 80 100 26 36
5. Foundation Course in Tourism 36105 04 60 03 20 80 100 26 36
Total:- 24 500
PRACTICAL
Sl.
No. SUBJECTS
SUBJECT
CODE
TEACHING
SCHEME EXAMINATION – SCHEME
Periods
Per Week
Periods
in one
Session
(Year)
Hours
of Exam.
Marks
Internal
Exam.
(A)
Marks
External
Exam.
(B)
Total
Marks (A+B)
Pass
Marks
Final
Exam.
Pass
Marks
in the
Subject
6. Food Production Lab 36106 06 120 06 10 40 50 16 21
7. Food & Beverage Service Lab. 36107 06 90 03 10 40 50 16 21
8. Application of Computers
Lab. 36108 06 90 03 10 40 50 16 21
Total:- 18 150
SESSIONAL
Sl. No.
SUBJECTS SUBJECT
CODE
TEACHING
SCHEME EXAMINATION - SCHEME
Periods
per
Week
Periods
in One Session
(Year)
Marks of
Internal Examiner
(X)
Marks of
External Examiner
(Y)
Total
Marks
(X+Y)
Pass
Marks in the
Subject
9. Food Production Lab. 36109 - - 20 30 50 25
10. Food & Beverage Service Lab. 36110 - - 20 30 50 25
Total:- 100
Total Periods per Week 42 Total Marks 750
1
FOUNDATION COURSE IN FOOD PRODUCTION
Theory
Rationale:
1. Menu Planning
2. Indent writing
3. Plane of work
4. Theory Concept
Objective:
1. Menu Planning
2. Indent writing
3. Plane of work
4. Theory Concept
Sl. No. TOPICS PERIODS
01
02
COOKERY
GLOSSARY
[80]
[10]
Subject code
36101
No. of Periods
per week
L T P/S
08 0 0
No. of Periods in
one Session
90
Full Marks : 100
Final Marks : 80
Terminal Marks : 20
2
CONTENT:
TOPIC: 01-COOKERY
[80]
01.01 Introduction To Cookery (5)
01.01.01
01.01.02
01.01.03
01.01.04
01.01.05
Levels of skills and experiences
Attitudes and behavior in the kitchen
Personal hygiene
Uniforms & protective clothing
Safety procedure in handling equipment
01.02 Culinary History (5)
01.02.01 Origin of modern cookery
01.03 Hierarchy area of department and kitchen (5)
01.03.01
01.03.02
01.03.03
01.03.04
01.03.05
Classical Brigade
Modern staffing in various category hotels
Roles of executive chef
Duties and responsibilities of various chefs
Co-operation with other departments
01.04 Kitchen Organization And Layout (5)
01.04.01
01.04.02
01.04.03
General layout of the kitchen in various organisations
Layout of receiving areas
Layout of service and wash up
01. 05 Equipment And Fuel (3)
01.05.01
01.05.03
Various fuels used (Advantages and disadvantages of each)
Different equipments used in food production
01.06 Aims & Objects Of Cooking Food & Effects of heat on food material (05)
01.06.01
01.06.02
01.06.03
01.06.04
01.06.05
Aims and objectives of cooking food
Various textures
Various consistencies
Techniques used in pre-preparation
Techniques used in preparation
01.07 Vegetable And Fruit Cookery (07)
01.07.01
01.07.02
01.07.03
01.07.04
01.07.05
01.07.06
01.07.07
Introduction – classification of vegetables
Pigments and colour changes
Effects of heat on vegetables
Cuts of vegetables
Classification of fruits
Uses of fruit in cookery
Salads and salad dressings
01.08
01.08.01
01.08.02
01.08.03
01.08.04
01.08.05
Stock
Definition of stock
Types of stock
Preparations of stock
Recipes
Storage of stocks
[07]
3
01.08.06
01.08.07
01.09
01.09.01
01.09.02
01.09.03
01.09.04
01.10
01.10.01
01.10.02
01.10.03
01.11
01.11.01
01.11.02
01.11.03
01.11.04
01.11.05
01.12
01.12.01
01.12.02
01.12.03
01.12.04
01.12.05
01.13
01.13.01
01.13.02
01.13.03
01.13.04
01.13.05
01.14
01.14.01
01.14.02
01.14.03
01.14.04
01.14.05
01.14.06
01.14.07
01.14.08
01.14.09
01.14.10
Uses of stocks
Care and precautions
Soups
Classification with examples
Basic recipes
Consommés
Garnishes and accompaniments
Sauces
Classification of sauces
Recipes for mother sauces
Derivatives
Meat Cookery
Introduction to meat cookery
Cuts of beef/veal
Cuts of lamb/muttons
Cuts of pork
Variety meats (offal’s)
Egg Cookery
Introduction to egg cookery
Structure of an egg
Selection of egg
Uses of egg in cookery
Methods of cooking egg
Fish Cookery
Introduction to fish cookery
Classification of fish with examples
Cuts of fish
Selection of fish and shell fish
Cooking of fish (effects of heat)
Methods Of Cooking Food Roasting
Grilling
Fry in
Baking
Broiling
Poaching
Boiling
Principals of each of the above
Care and precautions to be taken
Selection of food for each type of cooking
[07]
[05]
[07]
[07]
[07]
[05]
4
REFERENCE BOOKS:
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
1. The Professional Chief (4th
edition) - Le Rol A. Polsom
2. Larousse Gastronomique- Chookery encyclopedia - Paul Hamlyn
3. The Book of Ingredients - Jane Grigson
4. Professional Cooking - Wane Gisslen
5. The New Catering Repertoire (Vol-l) - H.L Cracknel and G.
Noble
6. The Complete guide to the Art of Modern Cookery - Escoffier
7. Modern Cooking (Vol-I )For Teaching & Trade - Philip E Thangam
8. The Cookery Year
- Readers Digest
Association Ltd.
9. Professional Chief’s Art of
Grade Manager(4th
Edition)
- Frederic H. Semerschmid
and john F. Nicolas
10. Italian cooking for Pleasure - Mary Reynols
11. Cooking delight of maharajas - Digvijay Shing
12. Cook book (food for family & friends) - Madhu Jaffery
13. The larder chief (food preparation & presentation)
(3rd
edition)
- Leto m.j. & bode w. K.h
14. Professional baking - Wayne glasslen
15. Understanding cookery
- Lundberg, Donald E.
& Kotsehevar
16. Practical professional cookery - Cmskhell & kauffmonn
17. Classical food preparation & presentation W.K.H. bode
18. Contemporary Cookery - Ceserani, Kinton & Foskett
19. Cookery- an Introduction - Ceserani & Kinton
20. Food Commodities - Bernald Davis
21. A Taste of India - Jaffery Madhur
22. The Cooking of India - Time Life Service
23. Professional Baking - Grisslen, Wayhe
24. Chief Manual of Kitchen Management - Fuller, John
25. Classical Recipes of the World - Smith, Henry
26. Nutritive Value of Indian Food - ICMR, New Delhi
27. Le Repertoire de la Cuisine - Jaggl Ceon & Sons
28. Food Fundamental - William Margaret
29. Prasad
30. Understanding Banking/Bakery
1
THEORY
Rationale:
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
Objective:
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
Full Marks : 100
Final Marks : 80
Terminal Marks : 20
S. No Topic Periods
01
02
03
04
05
06
07
08
09
THE HOTEL & CATERING INDUSTRY
DEPARTMENTAL ORGANISATION & STAFFING
I FOOD SERVICE AREAS
F & B SERVICE EQUIPMENT
MEALS & MENU PLANNING
METHODS OF SERVICE
SIMPLE CONTROL SYSTEM
NON–ALCOHOLIC BEVERAGES
TOBACCO
[06]
[06]
[14]
[07]
[11]
[04]
[04]
[04]
[04]
FOUNDATION COURSE IN FOOD & BEVERAGE SYSTEM
Subject code
36102
No. of Periods
per week
L T P/S
04 0 0
No. of Periods in
one Session
60
2
CONTENTS:
TOPIC:01-THE HOTEL & CATERING INDUSTRY 06
01.01
01.02
01.03
01.04
01.05
Introduction to the Hotel Industry and Growth of the hotel Industry in India
Role of Catering establishment in the travels/tourism industry
Types of F&B operations
Classification of Commercial, Residential / Non-residential Welfare Catering
-Industrial/Institutional / Transport such as air, road, rail, sea.
Structure of the catering industry- a brief description of each
TOPIC:02-DEPARTMENTAL ORGANISATION & STAFFING 06
02.01
02.02
02.03
02.04
02.05
02.06
Organisation of F&B department of hotel
Principal staff of various types of F&B operation
French terms related to F&B staff
Duties & responsibilities of F&B staff
Attributes of a waiter
Inter-departmental relationships(Within F&B and other department)
TOPIC:03- I FOOD SERVICE AREAS 07
03.01
03.02
03.03
03.04
03.05
03.06
03.07
03.08
Specialty Restaurants
Coffee Shop Service
Cafeteria Service
Fast Food Service
Room Service
Banquet Service
Bar Service
Vending Machines
TOPIC: 03.01 - II ANCILLIARY DEPARTMENTS 07
03.01.01
03.01.02
03.01.03
03.01.04
03.01.05
Pantry
Food pick- up area
Store
Linen room
Kitchen stewarding
TOPIC: 04 -F & B SERVICE EQUIPMENT 07
04.01
04.02
04.03
04.04
04.05
04.06
04.07
04.08
Familiarization of
Cutlery
Crockery
Glassware
Flatware
Hollowware
All other equipment used in F&B Service
French terms related to the above
TOPIC: 05- MEALS & MENU PLANNING 07
05.01
05.02
05.03
05.01.01
05.01.02
05.01.03
Origin of Menu
Objectives of Menu Planning
Types of Menu
Courses of French Classical Menu
Sequence
Examples from each course
3
05.01.04
05.01.05
05.02.01
05.03.01
05.03.02
05.03.03
05.03.04
05.03.05
05.03.06
05.03.07
05.03.08
Cover of each course
Accompaniments
French Names of dishes
Types of Meals
Early Morning Tea
Breakfast (English, American Continental, Indian)
Brunch
Lunch
Afternoon/High Tea
Dinner
Supper
04
TOPIC: 06 - METHODS OF SERVICE & STYLES OF SERVICE 04
06.01 Mise-en –scene & Mise en place
TOPIC: 07- SIMPLE CONTROL SYSTEM 04
07.01
07.02
07.03
07.04
KOT/Bill Control System
Making bill
Cash handling equipment
Record keeping
TOPIC: 08 - NON – ALCOHOLIC BEVERAGES 04
08.01
08.01.01
08.01.02
08.02
08.02.01
08.02.02
08.03
08.04
08.04.01
Tea
Origin & Manufacture
Types & Brands
Coffee
Origin & Manufacture
Types & Brands
Juices and Soft Drinks
Cocoa & Malted Beverages
Origin & Manufacture
TOPIC: 09 - TOBACCO 04
09.01
09.02
09.03
09.04
History
Processing for cigarettes, pipe tobacco & cigars
Cigars – shapes/ sizes/colours
Storage of cigarettes & cigars
Book Recommended:
1. Food & Beverage Services by Lilly crap
2. Food & Beverage services Training manual by Sudhir Andrews
3. Food & Beverage by Lipinsky
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
1
THEORY
Rationale:
1. To be effective Listener
2. To become effective speaker
3. Handling telephone
4. Overcome barriers of Communication
Objectives:
1. To be effective Listener
2. To become effective speaker
3. Handling telephone
4. Overcome barriers of Communication
Full Marks : 100
Final Marks : 80
Terminal Marks: 20
Sl. No Topic
01
02
03
04
05
06
BUSINESS COMMUNICATION
SENTENCE FORMATION
LISTENING ON THE JOB
NON VERBAL COMMUNICATION
USING THE TELEPHONE
PROFESSIONAL WRITING
COMMUNICATION
Subject code
36103
No. of Periods
per week
L T P/S
04 0 0
No. of Periods in one
Session
60
2
CONTENTS:-
TOPIC: 01- BUSINESS COMUNICATION: 10
01.01
01.02
01.03
01.04
01.05
01.06
Need
Purpose
Nature
Models
Barriers to communication
Overcoming the barriers
TOPIC: 02 – SENTENCE FORMATION: 10
02.01 Application of tense and its usage
02.02 Subject verb agreement
02.03 Negative statement
02.04 Interrogative statement
02.05 Detailing a bout modals and Semi- Modals and their drilling
exercise.
02.06 Transformation of sentence
02.07 Punctuation correct use of comma, semi –colon, full stop,
apostrophe, inverted commas, note of exclamation, note of
interruption dash, brackets, hyphen, capita letter and italics,
02.08 Prefixation
02.09 Suffixation
02.10 Root
TOPIC: 03 - LISTENING ON THE JOB: 10
03.01
03.02
03.03
03.04
03.05
Definition
Levels and types of listening
Listening barriers
Guidelines for effective listening
Listening computerization and note taking
TOPIC: 04- NON VERBAL COMMUNICATION:
10
04.01
04.02
04.03
04.04
Definition, its importance and its inevitability
Kinesics, Body movements, facial expressions, posture, eye
contact including manners and basic etiquettes.
Protemies, Paralanguage and communication use of space
Mock interview
TOPIC: 05- USING THE TELEPHONE:
10
05.01
05.02
05.03
05.04
The nature of telephone activity in the hotel industry
The need for developing telephone skills
Developing telephone skills
Telephone conversation (Practice with audio/video cassettes)
3
TOPIC: 06 - PROFESSIONAL WRITING: 10
06.01 Paragraph writing
06.02 Professional letter and application writing
06.03 C.V. and job application
06.04 Email massage
06.05 Tender Notice and advertisement
06.06 Report writing
06.06.01 Types, Structure and utility of reports
06.06.02 Technical
06.06.03 Project report
06.06.04 Enquiry report
06.06.05 Stock verification reports etc.
Book Recommended:- Business communication by P D Chaturvedi
Communication skills by Peter Simon
Oxford A-Z of grammar & punctuation by John Selly
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. :80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
1
THEORY
Reference:
Tourism has been acknowledged as one of the most rapidly growing industries in recent
years. Yet it has not received adequate attention as an academic discipline which it rightly
deserves. This course has been designed with the objective of making up for this lacuna by
introducing to you some foundational concepts of tourism studies. The emphasis here has
been on the situation obtaining in India, though we have not been unduly different about
borrowing concepts and terms from similar studies undertaken in other parts of the world.
You will thus find details on the historical evolution of tourism along with core definitions of
tourism industry in this course. Tourism services and operations, planning and policy, and
marketing and communications form other Blocks of the course. Finally we have also dealt
with the geography and tourism and the relationship between cultural heritage and tourism
development in this course.
Full Marks : 100
Final Marks : 80
Terminal Marks : 20
FOUNDATION COURSE IN TOURISM
Subject code
36105
No. of Periods
per week
L T P/S
04 0 0
No. of Periods in one
session
60
2
Syllabus
1 Tourism Phenomenon 10
1 Understanding Tourism-I
2 Understanding Tourism-II
3 Historical Evolution and Development
2 Tourism Industry 10
4 Tourism System
5 Constituents of Tourism Industry and Tourism Organisations
6 Tourism Regulations
7 Statistics and Measurements
3 Tourism Services and Operations – 1 10
8 Modes of Transport
9 Tourist Accommodation
10 Informal Services in Tourism
11 Shops, Emporiums and Melas (Fairs)
4 Tourism Services and Operations – 2 10
12 Travel Agency
13 Tour Operators
14 Guides and Escorts
15 Tourism Information
5 Tourism: The Cultural Heritage 08
16 Use of History
17 Monuments and Museums
18 Living Culture and Performing Arts
19 Religions of India
6 Tourism: Planning and Policy 06
22 Tourism Policy and Planning
21 Infrastructural Development
22 Local Bodies, Officials and Tourism
23 Development, Dependency and Manila Declaration
7 Tourism Impact 06
24 Economic Impact
25 Social, Environmental and Political Impacts
26 Threats and Obstacles to Tourism
REFERENCE BOOKS: Foundation of tourism-KOTLER PUBLICATION
Tourism india by Ratandeep singh
----------------------------------------------------------------------------------------------------------
Practical
Rationale:
1. Menu Planning
2. Indent Writing
3. Plane of Work
4. Theory Concept
Objective:
1. Menu Planning
2. Indent Writing
3. Plane of Work
4. Theory Concept
Full Marks : 50
External Marks : 40
Internal Marks : 10
FOOD PRODUCTION LAB
Subject code
36106
No. of Periods
in one Session
120
No. of Periods
per week
L T P/S
06 0 0
2
At Least ten experiments to be performed:
Experiment
S. No. Topic
Period
1. INDIVIDUAL STUDENT PRACTICAL
Practical classes to incorporate simple menus both Indian and Continental
comprising of following dishes. Each institute to formulate their own
combination
TOPIC:01 - SOUPS:
01.01
01.02
01.03
Cream-vegetable, spinach, tomato, green peas
Consommé with garnishes like royal, Carmen, madrilène Clermont, Celestine.
Nation soups-Oxtail, Mulligatawny, Minestrone, vichyssoise
01.01 Fish
01.01.01 fish Orly, allanglaise, Colbert, meuniere, poached fish, grilled fish, baked fish,
such as Florentine, Mornay, Portuguese’s
01.02 Entree
01.02.01 Lamb stew, hot pot, hamburgers, shepherd’s pie, scotch egg, grilled steaks &
lamb/pork chops, casseroles, roast chicken/leg of lamb, beef.
01.03 Potato
01.03.01 all basics preparation such as boil, baked, roast, French fries, lyonnaise,
mashed creamed, parsely / parisienne
01.04 Vegetables
01.04.01
01.04.02
01.04.03
01.04.04
Cabbage, cauliflower, beans, Boiled vegetables:
Carrot, radish, turnip Glazed vegetables.
Fried vegetables: Aubergines
Stewed vegetables: courgette provencale, baked beans, ratatouille Braised
vegetables, onion, leeks, cabbage
01.05 Salads- basic simple salad and dressing
01.05.01
01.05.02
01.05.02
01.05.03
Cole slaw salad incise
Russian salad beetroot salad
Potato salad fruit salad
Carrot & celery Waldorf salad
01.06 Cold sweet- honeycomb mould, butterscotch sponge, corree-coffee mousse,
lemon sponge, trifle, blancmange, chocolate mousse, lemon soufflé bread.
01.07 Hot sweet:- bred & butter pudding, caramel custard, Albert pudding.
Christmas pudding.
01.08 Indian Sweets- Simples such as chicoti,a gajar halwa, kheer
01.09
01.10
01.11
01.12
01.13
01.14
Indian rice:- dishes such as jeera pulao, vegetable pulao, lemon rice, aloo gobi
kithehari, khichdi.
Indian bread:- chappatis, poories, parathas, missi roti.
Indian meat/chicken dishes - korma, baffat, safed mas, shahjehani, jhalfrazie,
hussainey, curry, rogini, tandoori chicken.
Vegetable Preparation: - Salads, raitas, foogath, thoran, bhajees, bhujia,
cucumbers, dahi wadas, preparation of paneer
3
Books Recommended for Engineering Physics (Lab)
1. The Professional Chief(4th
edition) - Le Rol POLSOM
2. Larousse Gastronomique-Chookery encyclopedia - Paul Hamlyn
3. The Book of Ingredients - Jane Grigson
4. Professional Cooking - Wane Gisslen
5. The New Catering Repertoire(Vol-I) - H.L Cracknel and G.Noble
6. The Complete guide to the Art of Modern Cookery - Escoffier
7. Modern Cooking (Vol-I )For Teaching & Trade - Philip E Thangam
8. The Cookery Year - Readers Digest Association Ltd.
9. Professional Chief’s Art of Grade Manager (4th
Edition) - Frederic H. Semerschmid and
- john F. Nicolas
10. Italian cooking for Pleasure - Mary Reynols
11. Cooking delight of maharajas - Digvijay Shing
12. Cook book (food for family & friends) - Madhu Jaffery
13. The larder chief (food preparation & presentation) (3rd
edition)
- Leto m.j & bode w.K.h
14. Professional baking - Wayne glasslen
15. Understanding cookery - Lundberg,Donald E.
&Kotsehevar
16. Practical professional cookery - Cmskhell & kauffmonn
17. Classical food preparation & presentation - W.K.H. bode
18. Contemporary Cookery - Ceserani, Kinton & Foskett
19. Cookery- an Introduction - Ceserani & Kinton
20. Food Commodities - Bernald Davis
21. A Taste of India - Jaffery Madhur
22. The Cooking of India - Time Life Service
23. Professional Baking - Grisslen, Wayhe
24. Chief Manual of Kitchen Management - Fuller,John
25. Classical Recips of the World - Smith,Henry
26. Nutritive Value of Indian Food - ICMR,New Delhi
27. Le Repertoire de la Cuisine - Jaggl Ceon & Sons
28. Food Fundamental - William Margaret
29. Prashad
30 Understanding Banking/Bakery
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80
Internal 40%
External 60%
Practical
Rational :
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
Objective:
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
1
FOOD & BEVERAGE SERVICE LAB
Subject code
36107 No. of Periods in
one Session
90
No. of Periods
per week
L T P/S
06 0 0
Full Marks : 50
Annual Marks : 40
Internal Marks : 10
Experiment
Sl. No.
TOPIC : 01 – CARE & MAINTENANCE OF EQUIPMENT INCLUDING
CLEANING/POLISHING OF EPNS ITEMS BY: (13)
01.01 Plate Powder method
01.02 Polivit method
01.03 Silver dip method
01.04 Burnishing
TOPIC : 02 - METHODS OF SERVICE: (13)
02.01 Table laying for different meals
02.02 Restaurant reservation
02.03 Receiving and seating the guest
02.04 Taking the order
02.05 Procedure of service at table
(Silver service and pre-plated service)
02.06 Presentation & Encashing the bill
02.07 Room Service (tray and trolley)
02.08 French for receiving and greeting the guest and seating the guest
02.09 French related to taking order and description of dish.
TOPIC : 03 - TEA: (13)
03.01 Preparation & Service
TOPIC : 04 - COFFEE: (13)
04.01 Preparation & Service of difference types of coffee
TOPIC : 05 - SERVICE OF JUICES AND SOFT DRINKS: (12)
05.01 Mocktail making
05.02 Brand Names of juices, Soft Drinks, Mineral Water, Tonic Water
TOPIC :06 - PREPARATION & SERVICE: (13)
06.01 Cocoa & Malted Beverages
06.02 Origin & Manufacture
TOPIC : 07 - TOBACCO: (13)
07.01 Service of cigars & cigarettes
Reference books:-
1. Reference books:- Food & Beverage Services by Lilly crap
2. Food & Beverage services Training manual by Sudhir Andrews
3. Food & Beverage by Lipinsky
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80
Internal 40%
External 60%
1
Practical
Rationale:
The basic objective of the course is to introduce the students to the world of computers
and computer technology. To introduce the students to the basic concepts of Operating
Systems, Word processing Databases, Presentations & Networking.
Objective:
The basic objective of the course is to introduce the students to the world of computers and
computer technology. To introduce the students to the basic concepts of Operating Systems,
Word processing Databases, Presentations & Networking.
Full Marks : 50
ExternalMarks : 40
Internal Marks : 10
APPLICATION OF COMPUTER LAB
Subject code
36108
No. of Periods
per week
L T P/S
06 0 0
No. of Periods
In one Session
90
2
Experiment
S. No.
TOPIC: 01
01.01
01.02
01.03
01.04
01.05
01.06
01.07
TOPIC: 02
02.01
02.01.01
02.01.02
02.01.03
02.01.04
02.01.05
02.01.06
02.02
02.02.01
02.02.02
02.02.03
02.02.04
02.02.05
02.02.06
02.02.07
02.03
02.03.01
02.03.02
02.03.03
02.04
02.04.01
02.04.02
02.04.03
02.04.04
02.04.05
02.05
02.05.01
02.05.02
02.05.03
02.06
02.06.01
02.06.02
02.06.03
02.07
02.07.01
WINDOWS OPERATIONS :
Creating Folders
Creating shortcuts
Copying Files /Folders
Renaming Files/ Folders
Deleting Files
Exploring Windows
Quick Menus
02-MS WORD:
CREATING A DOCUMENT:
Entering Text
Saving the Document
Editing a Document already saved to Disk
Getting around the Document
Find and Replace Operations
Printing the Document
FORMATTING A DOCUMENT:
Justifying paragraphs
Changing paragraph Indents
Setting Tables and Margins
Formatting Pages and Documents
Using Bullets and Numbering
Headers /Footers
Pagination
SPECIAL EFFECTS:
Print special Effects e. g Bold Underline, Superscripts Subscripts
Changing Fonts
changing case
CUT, COPY AND PASTE OPEATION:
Marking Blocks
Copying and pasting a Block
Cutting and pasting a Block
Deleting a Block
Using Find and Replace in a Block
USING MS- WORD TOOLS:
spelling and grammar
Mail Merge
Printing Envelops and Labels
TEBLES
Create
Delete
Format
GRAPHICS:
Inserting Clip arts
3
02.07.02
02.07.03
02.08.
02.08.01
02.09.02
02.09.03
02.09.04
02.09.05
02.09.06
TOPIC: 03
03.01
03.01.01
03.01.02
03.01.03
03.01.04
03.01.05
03.01.06
03.02
03.02.01
03.02.02
03.02.03
03.02.04
03.02.05
03.02.06
03.02.07
03.02.08
03.02.09
03.03
03.03.01
03.03.02
03.03.03
03.03.04
03.03.05
03.03.06
03.04
03.04.01
03.04.02
03.04.03
03.04.04
03.04.05
03.04.06
03.04.07
03.04.08
03.04.09
03.05
03.05.01
03.05.02
03.05.03
Symbols ( Border/ shading)
Word Art
PRINT OPTIONS:
Previewing the Document
Printing a whole Document
Printing a specific page
Printing a Selected set
Printing several Documents
Printing More than one copies
MS OFFICE-97
MS – EXCEL:
How to use Excel
Starting Excel
Parts of the Excel screen
Parts of the worksheet
Navigating in a worksheet
Getting to know mouse pointer shapes
CREATING A SPREADSHEET:
Starting a new worksheet
Entering the three different types of data in a worksheet
Creating simple formulas
Formatting data for decimal points
Editing data in a worksheet
Using Auto fill
Blocking data
Saving a worksheet
Exiting excel
MAKING THE WORSHEET LOOK PRETTY:
Selecting cells to format
Trimming tables with Auto Format
Formatting cells for (currency, comma, percent, Decimal, Data)
Changing columns width and row height
Aligning text (Top to bottom, Tex wrap, Re ordering Orientation)
Using Borders
GOING THROUGH CHANGES:
Opening workbook files for editing
Undoing the mistakes
Moving and copying with drag and drop
Copying formulas
Moving and copying with cut, copy and past
Deleting cell entries
Deleting columns and row from Worksheet
Inserting columns and row in a Worksheet
Spell checking the worksheet
PRINTING THE WORKSHET: Previewing pages before printing
Printing from the standard toolbar
Printing a part of a worksheet
4
03.05.04
03.05.05
03.05.06
03.05.07
03.05.08
03.06
03.06.01
03.06.02
03.06.03
03.06.04
03.06.05
03.06.06
03.07
03.07.01
03.07.02
03.07.03
03.07.04
03.07.05
03.08
03.08.01
03.08.02
03.08.03
03.08.04
03.08.05
03.08.06
03.08.07
TOPIC: 04
04.01
04.02
04.03
04.04
04.04.01
04.04.02
04.04.03
04.04.04
05.01
Changing the orientation of the printing
Printing the whole worksheet in a single pages
Adding a header and footer ton a report
Inserting page breads in a report
Printing the formulas in the worksheet
ADDITIONAL FEATURES OF A WORKSHEET:
Splitting worksheet window into two four panes
Freezing columns and rows on –screen for worksheet title
Attaching comments to cells
Finding and replacing data in the worksheet
Protecting a worksheet
Function commands
MAINT AINNG MULTIPLE WORKSHEET:
Moving from sheet in a worksheet
Adding more sheets to a workbook
Deleting sheets from a workbook
Naming sheet tabs other than sheet 1, sheet 2, and so on
Copying or mo9ving sheets from one worksheet to another
CREATING GRAPHICS / CHARTS:
Using chart wizard
Changing the chart with the chart Toolbar
Formatting the chart’s axes
Adding a text box to a chart
Changing the orientation of a 3d chart
Using drawing tools to add graphics to chart and worksheet
Printing a chart with printing the rest of the worksheet data
MS- POWER POINT:
Making a simple presentation
Using Auto content wizards and templates
Power points five views
Slides
creating slides , re – arranging , modifying
Inserting pictures , objects
setting up a organizational chart
Creating an Organizational Chart
Internet & E-mail –PRACTICAL
Book Recommended:
A Foundation for Computer Science, by Ronald Graham FOUNDATION OF COMPUTER SCIENCE by Singh Asian Books Books . Foundation of Computer Science by Y N Singh
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. :50
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
1
SESSIONAL
Rationale:
1. Menu Planning
2. Indent writing
3. Plane of work
4. Theory Concept
Objective:
1. Menu Planning
2. Indent writing
3. Plane of work
4. Theory Concept
CONTENTS: Same as that of Food production Lab (code No. 26106 ) Practical
Rice, Cereals & Pulses
Commodities & Basic Commodities – Flour, Shortenings (Fats &
Oils), Raising Agents, Sugar, Milk, Cream, Cheese, Butter,
Condiments & Spices, Masalas, Thickening Agents
Full Marks : 50
External Marks: 30
Internal Marks : 20
FOOD PRODUCTION LAB
Subject code
36109
No. of Periods
per week
L T P/S
0 0 0
No. of Periods
In one Session
-
1
SESSIONAL
Rationale :
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
Objective :
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
CONTENTS: Same as that of Food & beverage service Lab (code No. 26107)
Full Marks : 50
External Marks: 30
Internal Marks : 20
FOOD & BEVERAGE SERVICE LAB
Subject code
36110
No. of Periods
per week
L T P/S
0 0 0
No. of Periods
In one Session
-
1
THEORY
Rationale:
The basic objective of the course is to introduce the students to the world of computers and
computer technology. To introduce the students to the basic concepts of Operating Systems,
Word processing Databases, Presentations & Networking.
Objectives:
The basic objective of the course is to introduce the students to the world of computers and
computer technology. To introduce the students to the basic concepts of Operating Systems,
Word processing Databases, Presentations & Networking.
Full Marks : 100
Final Marks : 80
Terminal Marks : 20
SL. NO TOPICS PERIODS
01.
02.
03.
04.
05.
COMPUTER FUNDAMENTALS
OPERATING SYSTEMS / ENVIRONMENTS
MS WORD (CREATING A DOCUMENT)
MS – EXCEL
COMPUTER & COMMUNICATION:
[10]
[10]
[20]
[15]
[05]
No. of Periods in
one Session
60
APPLICATION OF COMPUTERS
No. of Periods
per week
L T P/S
04 00 0
Subject code
36104
2
CONTENTS:
TOPIC: 01- COMPUTER FUNDAMENTALS: [10]
01.01
01.02
01.03
Definitions, Data, Information & Processing
Need, Quality and value of information
Data Processing concepts
01.02 ELEMENTS OF A COMPUTER
01.02.01
01.02.02
01.02.03
01.02.04
Definitions
Characteristics of computers
Classification of computers
Limitations
01.03. HARDWARE FEATURES AND USES
01.03.01
01.03.02
01.03.03
01.03.04
01.03.05
components of a computer
Generations of computers
Primary and Secondary Storage Concepts
Input Device
Output Device
01.04. SOFTWARE CONCEPTS
01.04.01
01.04.02
01.04.03
01.04.04
System software
Application
Language classification
Compilers and interpreters
TOPIC:-02-OPRETING SYSTEMS (DOS): [10]
02.01
Introduction, Definition and Application of Operating System and Types
of OS, Introduction to DOS, Booting, File and Directory.
02.02 INTRODUCTION TO WINDOWS:
02.02.01
02.02.02
02.02.03
GUI/ Features
What are Windows and Windows 95 and above?
Parts of a typical windows and their Functions
02.03 WINDOWS OPERATIONS:
02.03.01
02.03.02
02.03.03
02.03.04
02.03.05
02.03.06
02.03.07
Creating Folders
Creating shortcuts
Copying Files /Folders
Renaming Files/ Folders
Deleting Files
Exploring Windows
Quick Menus
TOPIC:03 - MS WORD : (CREATING A DOCUMENT) [20]
3
03.01
03.02
03.03
03.04
03.05
03.06
Entering Text
Saving the Document
Editing a Document already saved to Disk
Getting around the Document
Find and Replace Operations
Printing the Document
03.02
FORMATTING A DOCUMENT:
03.02.01
03.02.02
03.02.03
03.02.04
03.02.05
03.02.06
03.02.07
Justifying paragraphs
Changing paragraph Indents
Setting Table and Margins
Formatting Pages and Documents
Using Bullets and Numbering
Headers /Footers
Pagination
03.03 SPECIAL EFFECTS:
03.03.01
03.03.02
03.03.03
Print special Effects e. g Bold, Underline, Superscripts, Subscripts
Changing Fonts
Changing case
03.04 CUT, COPY AND PASTE OPEATION:
03.04.01
03.04.02
03.04.03
03.04.04
03.04.05
Marking Blocks
Copying and pasting a Block
Cutting and pasting a Block
Deleting a Block
Using Find and Replace in a Block
03.05 USING MS- WORD TOOLS:
03.05.01
03.05.02
03.05.03
03.05.04
03.05.05
03.05.06
Spelling and Grammar
Mail Merge
Printing Envelops and Labels
Create
Delete
Format
03.06 GRAPHICS:
03.06.01
03.06.02
03.06.03
Inserting Clip arts
Symbols ( Border/ shading)
Word Art
03.07 PRINT OPTIONS:
03.07.01
03.07.02
03.07.03
03.07.04
03.07.05
03.07.06
Previewing the Document
Printing a whole Document
Printing a specific page
Printing a Selected set
Printing several Documents
Printing More than one copies
TOPIC:04 –MS – EXCEL: [15]
04.01 How to use Excel
4
04.02
04.03
04.04
04.05
04.06
Starting Excel
Parts of the Excel screen
Parts of the worksheet
Navigating in a worksheet
Getting to know mouse pointer shapes
04.02
Creating A Spreadsheet:
04.02.01
04.02.02
04.02.03
04.02.04
04.02.05
04.02.06
04.02.07
04.02.08
04.02.09
Starting a new worksheet
Entering the three different types of data in a worksheet
Creating simple formulas
Formatting data for decimal points
Editing data in a worksheet
Using Auto fill
Blocking data
Saving a worksheet
Exiting excel
04.03 Making The Worksheet Look Pretty:
04.03.01
04.03.02
04.03.03
04.03.03
04.03.04
04.03.05
Selecting cells to format
Trimming tables with Auto Format
Formatting cells for (currency, comma, percentage, Decimal, Data)
Changing columns width and row height
Aligning text (Top to bottom, Tex wrap, Re-ordering Orientation)
Using Borders
04.04 Going Through Changes:
04.04.01
04.04.02
04.04.03
04.04.04
04.04.05
04.04.06
04.04.07
04.04.08
04.04.09
Opening workbook files for editing
Undoing the mistakes
Moving and copying with drag and drop
Copying Formulas
Moving and copying with cut, copy and paste
Deleting cell entries
Deleting Columns and Row from Worksheet
Inserting columns and row in a Worksheet
Spell checking the worksheet
04.05 Maintaining Multiple Worksheet:
04.05.01
04.05.02
04.05.03
04.05.04
04.05.05
Moving from sheet in a worksheet
Adding more sheets to a workbook
Deleting sheets from a workbook
Naming sheet tabs other than sheet 1, sheet 2, and so on
Copying or moving sheets from one worksheet to another
04.06 Creating Graphics / Charts:
04.06.01
04.06.02
04.06.03
04.06.04
04.06.05
04.06.06
04.06.07
Using chart wizard
Changing the chart with the chart Toolbar
Formatting the chart’s axes
Adding a text box to a chart
Changing the orientation of a 3d chart
Using drawing tools to add graphics to chart and worksheet
Printing a chart with printing the rest of the worksheet data
5
Topic -05-Computer and Communication: [05]
05.01
05.02
05.03
05.04
05.05
05.06
Introduction to Networking, Need and advantages.
Introduction to Internet and Web Browser.
Concept of LAN and WAN, Internet Protocol and TCP/IP.
Applications of Internet like E-Mail and browsing, PPP, SMTP, Terminal
types.
Down loading information from internet.
Sending and receiving e-mail through standard E-mail Clients.
Books Recommended:- A Foundation for Computer Science, by Ronald Graham
FOUNDATION OF COMPUTER SCIENCE by Singh Asian Books Books . Foundation of Computer Science by Y N Singh
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%