FOOD PRODUCTION

Yes, This course trains the students in areas of Food Production including Bakery & Patisserie. This trade has great demand, both nationally and internationally. QualificationPassed class 10th of 10+2 pattern with minimum 45% marks and with English as one of the subjects in the final examination. Candidates placed in compartment in the qualifying examination are not eligible for admission. Age LimitAge of the applicant should not be more than 22 years as on July 01, of the year. The age limit is relaxable by 3 years for Scheduled Caste and Scheduled Tribe candidates. DurationOne and a half years. One year- full time- at the Institute followed by Industrial Training in a hotel or allied sector for six months. ReservationApart from relaxation in the upper age limit for Scheduled Caste and Scheduled Tribe candidates, seats will be reserved as under: 15% for Scheduled Caste candidates.7.5% for Scheduled Tribe candidates.3% for Physically Challenged candidates (Please refer to the NCHMCT Information Brochure for further details),  When to applyAdmission notification is issued in the month of May/June every year in leading national newspapers. The prospectus contains an application form for any one of the two courses offered. It can be obtained from the Institute’s Enquiry Counter on the payment of a fee/charge in cash, or by post, on the payment through a demand draft drawn in favour of the Principal, Institute of Hotel Management, Kufri, Shimla-12, payable at Shimla. How to ApplyDuly filled-in application form must be accompanied with: (a) Attested photocopy of proof of age. (b) Attested photocopy of proof of educational qualification/ mark sheets. (c) Fitness certificate from a registered MBBS doctor on the attached form. (d) One passport size photograph pasted in the space provided on the application form. (e) Character certificate from the head of the institution (school/college) last attended. (f) Attested photocopy of Reserved Category Certificate from appropriate authority, if applicable. (g) A bonafide certificate of domicile of Himachal Pradesh, if applicable. AdmissionSelection is based on the combined merit of the candidate in the qualifying examination, a personal interview conducted by the Selection Committee at the Institute on the date prescribed in the prospectus of the course, and any additional marks, if applicable, that are awarded for the following: : For passing a one year Craftsmanship course from a recognised ———–3 marksInstitute of Hotel Management or a Food Craft Institute: For Sports at National level —————————————————5 marks: For Sports at State/ U.T. level ————————————————3 marks Note: Candidates will be eligible for consideration in only one of the sports categories, either at the State level or the National level and will have to produce documentary evidence/ certificate in support of their claim. During the interview the candidates will be evaluated on the basis of their communication skills with particular reference to the English language, general awareness, personal grooming, the overall personality and the candidate’s suitability for the hospitality industry. Foreign Nationals/ NRIs must have a minimum of 50% marks in the qualifying examination. SelectionThe selection list will be displayed on Notice Board of the Institute on the same or next day of the interview. NO SEPARATE INTIMATION WILL BE SENT TO THE CANDIDATES. Selected candidates are required to pay the first term fees as shown in the Fee Structure on the day the result is declared. Failing immediate payment of fees, the offer of admission will be withdrawn and the seat will be offered to the next candidate on the merit list. The candidate whose admission has thus been cancelled will have no claim whatsoever to admission at a later time.

Yes, it is offered.Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.Unit-3 : Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.Unit-4 : Description and use of the following : Basic stocks, Aspics & Jellies. Roux blanc, Roux blond and Roux brun. Recipes and quantities required to produce 10 litre of stock, white & brown. Recipes required to produce one liter of the following: Béchamel sauce, tomato sauce, veloute’ sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup – Definition, classification of soups with example in each group, recipe for one litre consommé, 10 popular consommés with their garnishes.Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.Unit-8 : Pastry – Recipies of short crust pastry, puff pastry, flaky pastry choux paste, danish pastry and their derivatives. Recipies and method of preparation of plain ice cream.Unit-9 : Kitchen stewarding and upkeep of equipment.Unit-10 : Staff organisation of Kitchen, coordination with the Departments.