Institute of Hotel Management Catering Technology & Applied Nutrition, Lucknow

About 80% of the graduates are employed by Hospitality and other service sectors through on-campus and off-campus recruitment processes.Eligibility for AdmissionQualifying Examinations:A pass in 10+2 system of Senior Secondary examination or its equivalent with English as one of the subjects. Candidate must have passed English as a subject of study (core/elective/functional) in the qualifying examination.Those appearing in 10+2 or equivalent examination can also appear in JEE 2013 on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted at the time of counselling or at the time of admission.The offer of admission is subject to verification of original certificates/documents at the time of admission.

Yes, the ollowing syllabus is followedTHEORY :Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe.Unit-5 : Table Sauces – accompliments/garnishes. Unit-6 : Meals and Menu planning – Different types of Menus (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.Unit-7 : Different forms of service – Russian, American, French, Indian and English.Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.Unit-9:Silver polishing methods – (a) Polivit method (b) Plate powder (c) Burnishing method.Unit-10 : Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry.Unit-11 : Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.Unit-12 : Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering

Minimum qualification for admission is a pass certificate in the final examination of 10+2 system or its equivalent. The candidate must have passed at least one public (Board or Pre-University) examination. Those appearing in 10+2 final or equivalent examination can also appear in JEE 2005 for being considered on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted to the concerned Institute by a stipulated time. If an applicant is found ineligible at a later date even after admission to an Institute, his/her admission will be cancelled. Admission will be subject to verification of facts from the original certificates/documents to be produced by the candidate. Decision of National Council regarding eligibility shall be final.Physical FitnessAll qualified candidates will have to submit a certificate of physical fitness from a Registered Medical Practitioner in the prescribed format given in the Information Brochure. Admission at the allotted Institute will be granted only if the candidate is declared physically fit for pursuing the course of study.

Minimum qualification for admission is a pass certificate in the final examination of 10+2 system or its equivalent. The candidate must have passed at least one public (Board or Pre-University) examination. Those appearing in 10+2 final or equivalent examination can also appear in JEE 2005 for being considered on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted to the concerned Institute by a stipulated time. If an applicant is found ineligible at a later date even after admission to an Institute, his/her admission will be cancelled. Admission will be subject to verification of facts from the original certificates/documents to be produced by the candidate. Decision of National Council regarding eligibility shall be final.

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.

IHM, Lucknow is an institute of high repute and excellence under the aegis of Ministry of Tourism, Govt. Of India & Uttar Pradesh. The institute imparts quality training and education in the field of Hospitality and Tourism Industry.Established in year 1969 as a Food Craft Institute and upgraded to an Institute of Hotel Management in year 1980 to conduct the 3 years Diploma course.This institute offers students the opportunity to develop professional and academic excellence with a view to enjoy a rewarding career as a Hotel or Restaurant Manager, Food & Beverage Manager, Front Office Manager, Executive Chef or as an Executive House-Keeper etc. Whatever be the career choice students expect that the Hospitality training they receive at IHM, Lucknow will allow them to begin work in their profession as soon as they graduate.