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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CERTIFICATE III IN HOSPITALITY( COMMERCIAL COOKERY)
About TAFE South Australia:
TAFE South Australia is a State Government Institute; it is the biggest institute of Hospitality Education in Australia TAFE South Australia has a long history of producing graduates who have gone on to be successful in their chosen industry. Students have consistently won state and national training awards, proving the excellent standard of teaching and support
HCMI & TAFE SA
Hotel & Catering Management Institute have signed a MoU, on 6th April 2009 with The TAFE South Australia, Adelaide- Australia for running TAFE SA courses under AQF at HCMI Chandigarh Campus.
Course Content
Working with colleagues and customers; working in a socially diverse environment; following health, safety and security procedures; developing and updating hospitality industry knowledge; developing cost-effective menus; organising and preparing food; presenting food; receiving and storing kitchen supplies; cleaning and maintaining kitchen premises; using basic methods of cookery; preparing, cooking and serving food for food service; preparing appetisers and salads; preparing stocks; sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes; selecting, preparing and cooking poultry; selecting, preparing and cooking seafood; selecting, preparing and cooking meat; preparing hot and cold desserts; preparing pastries, cakes and yeast goods; implementing food safety procedures; preparing foods according to dietary and cultural needs; dealing with conflict situations; coaching others in job skills; following workplace hygiene procedures; providing first aid; preparing, cooking and serving food for menus; plus electives.
Course Content
Cake and sponge-making; following OH&S procedures; bakery food hygiene and sanitation; food science and nutrition; fundamentals of bread making; making continental cakes; pastry production; preparing biscuits, cookies and meringues; quality concepts; rye and savoury breads; sweet yeast; trade calculations; workplace communications; cake decorating; and a work placement.
Course Content
Developing and updating hospitality industry knowledge; providing quality customer service; working with colleagues and customers; working in a socially diverse environment; coaching others in job skills; following health, safety and security procedures; following workplace hygiene procedures; providing and coordinating food and beverage service; plus specialisation units.