Best Centre of The Region 2009-2010 of Punjab Technical University
Best Centre of The Region 2009-2010 of Punjab Technical......
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Leading Hotel Management Institute for 2009 - Amar Ujala
Amar Ujala has declared Hotel & Catering Management......
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HCMI Students win 1st prize in Chef Competetion at Samanvay organised by Amity
HCMI Students win 1st prize in Chef Competetion at......
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HCMI Students win 1st prize in House keeping Competition at Samanvay organised by Amity
HCMI Students win 1st prize in House keeping Competition......
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Leading Hotel Management Institute of the Region 2008 - Hindustan Times
Hotel Management Institute of the Region- 2008 - Hindustan......
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Best Hotel Management Institute 2010
Dainik Bhaskar newspaper in its survey have declared......
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3rd Prize In Bakery Competition
The Duo Team of Ajay and Vinay have won the 3rd Prize......
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Best Hotel Management Institute-2011
Indian Hospitality Institute Association awarded Hotel......
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Top Hotel Management Institute 2011
Indian Hospitality Institute Association awarded Hotel......
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Centre of Excellence- 2011 by CSR 2011 survey
CSR 2011 survey has declared HCMI as Centre of Excellence......
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DIPLOMA IN FOOD PRODUCTION PRINCIPLES (COOKERY)
OFFERS
FOOD PRODUCTION PRINCIPLES (DIPLOMA LEVEL)
DURATION: 6- 8 MONTHS CLASSES + INTERNSHIP: 6 MONTHS (COMPULSORY)
ELIGIBILITY: 10TH WITH 17 YEARS OF AGE
INTAKE PERIOD COMMENCEMENT OF CLASSES : 1st AUGUST 2013
PRACTICAL CUISINE: INDIAN, CONTINENTAL, BAKERY & CONFECTIONARY, ORIENTAL, REGIONAL INDIAN
THEORY SUBJECTS:
CHAPTER - 1 ART AND SCIENCE CHAPTER - 2 BACK GROUND SKILLS: KNOWLEDGE AND THE CULINARIAN CHAPTER - 3 TEMPRATURE CHAPTER - 4 EMULUSION CHAPTER - 5 FLAVORING FOODS CHAPTER - 6 PRESERVATION CHAPTER - 7 FATS AND OILS CHAPTER - 8 DAIRY PRODUCTS CHAPTER - 9 EGGS CHAPTER - 10 FRUITS CHAPTER -11 VEGETABLES CHAPTER -12 POTATOES AND OTHER TUBERS CHAPTER - 13 FARINACEOUS COOKERY CHAPTER - 14 STOCK CHAPTER - 15 SOUPS CHAPTER - 16 HOT SAUCES CHAPTER - 17 MEATS: BEEF, VEAL, LAMB AND PORK CHAPTER - 18 POULTRY CHAPTER - 19 GAME CHAPTER - 20 SEAFOOD AND FRESHWATER FISH CHAPTER - 21 BREAKFAST CHAPTER - 22 COLD SAUCES CHAPTER - 23 SALADS CHAPTER - 24 GELATIN AND ASPIC JELLY CHAPTER - 25 FORCSMEAT AND MOUSSE CHAPTER - 26 PATES AND TERRINESS CHAPTER - 27 APPETIZERS CHAPTER - 28 CHARCUTERIE CHAPTER - 29 SANDWICHES CHAPTER - 30 BAKING CHAPTER - 31 YEAST BREAD AND ROLLS CHAPTER - 32 QUICK BREADS CHAPTER - 33 PASTRY DOUGH CHAPTER - 34 FILLINGS CHAPTER - 35 CAKES CHAPTER - 36 FROSTINGS CHAPTER - 37 DECORATIVE ITEM CHAPTER - 38 FROZEN ITEMS