Course Name: Diploma in Hotel and Catering Management (DHCM)
Course Id: DHCM/Q1001.
Education Qualification: 10th Pass.
Duration: 370 Hrs.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will receive Study Material on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
Duration- 60 minutes in each Module.
No. of Questions- 30. (Multiple Choice Questions) in each Module.
Maximum Marks- 600, Passing Marks- 40%.
There is No Negative marking in this module.
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Diploma in Hotel and Catering Management
|Name of Paper||M. Marks||Pass Marks|
|Communicative English and FOC||100||40|
|Basic Food Production, Bakery and Confectionery||100||40|
|Food and Beverage Services||100||40|
|Front Office Operation||100||40|
|House Keeping Operation||100||40|
Communicative English and FOC
Business Communication‐Definition‐Types‐Barriers, Etiquette and manners‐Table Manners, Telephone Etiquette, Essay writing (topics can be given on current events, social issues or anything related to the hotel industry), Report Writing, elements of communication: the sender, receiver, message, channel, feedback and context, Principal of Effective Communication, The concept of Communication Process, defining the contest, knowing the audience, designing the message, encoding selecting proper channels, transmitting, receiving, decoding and giving feedback.
Importance with relation to food handling preparation and service, Micro Organisms‐Classification, Bacteria‐Size, Shape, reproduction, beneficial and harmful effects, Yeasts‐size, shape, reproduction, beneficial effects, Food Preservation, Methods and principles of food preservation, Food Poisoning –Staphylococci, botulism & clostridium perfringens, Symptoms, illness prevention, Colloids, Types and factors affecting colloidal solutions, Types and theory of emulsion, Changes taking place during cooking, Carbohydrates, Browning, Types of Browning, Prevention of browning, Denaturation, Coagulation, Functional Properties, Refining, hydrogenation, winterization, Commercial uses of fat.
Basic Food Production, Bakery and Confectionery
Culinary History, Origin of Modern Cookery, Equipment Knowledge and development, Hygiene in Kitchen, Personal Hygiene, Kitchen Brigade and Staffing, Co‐operation with other departments, Aims & Objectives of cooking, Attitudes and behavior inside a kitchen, Levels and Skills, Perishables and non‐perishables, Storage temperatures, Various fuels, advantages & disadvantages, Energy conservations, Textures, Classification of raw materials, Salt, Liquid, Sweetening , Salts & oils, Thickening agents, Condiments, Various textures, stock, sauces, soups.
Food and Beverage Services
CLASSIFICATION OF F & B OPERATIONS: Commercial‐hotels , motels ,restaurant , private hospitals ,resorts, pubs, sank bars ,discotheques ,fast food restaurants ,parlors ,airlines, rail, sea catering ,mobile catering, Welfare (industrial‐factories, offshore, project site: Institutional‐ student, hostel, armed forces catering hospitals, noon meal scheme), Career opportunities, Stand alone restaurants, coffee shop, room service, banquets, bar, bar‐b‐ que, discotheque, off premises catering, take away, home delivery, chain of restaurants and tea boutiques, Staff hierarchy of the various F&B service, their duties and responsibilities, Classification and enumerating of service equipment with brand names, Furniture, Linen, Crockery, Flatware, Cutlery, Hollow ware, Glassware, Disposables, Chaffing dishes, Side board.
Front Office Operation
Introduction to Hospitality & Hotel Industry, Historical background of hospitality industry, International and Domestic hotel chains, Introduction and growth of hotel industry in India, Classification of hotels: Types of Plan – European plan, American plan, modified American plan, continental plan & Bermuda plan, Types of room – single, double, twin, suites, penthouse, cabana, studio, duplex, cottage, interconnecting, adjacent, efficiency, Importance of front office, Layout of front office, Hierarchy of Front Office staff for medium and large size hotels, Duties and responsibilities of front office staff, Attributes of front office staff, Identification of Vouchers, Manual Tabulation ; Ledger and Billing , Computerized Ledger, Billing, International Hotel Regulations, Cancellation & Amendments.
House Keeping Operation
Introduction to Hospitality, Classification of Hotels – Hotel, divisions & departments, Role of Housekeeping in Hospitality, Housekeeping Organizational structure(small, medium & large), Duties & responsibilities of housekeeping staff, Housekeeping personnel, Personal Qualities of Housekeeping staff, Layout of Housekeeping Department, Co‐ordination of Housekeeping with other departments, Types of rooms, Knowledge of room, Types of Services offered, Layout of Floor Pantry, Functions, Maid’s cart, Guest Floor Operations’, Rules on guest floor, Entering the guest room, Step‐by‐step room cleaning procedure, Bed making procedure, Bed sizes, Standard supplies in guestrooms & VIP rooms.
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