CERTIFICATE Programmes
(30 hours each)
INDEX
| S.No | Certificate Programme Name | Instruction Mode |
|---|---|---|
| 1 | Impress your way through interviews | Offline |
| 2 | Bakery short programmes | Offline |
| 3 | Masalas | Offline |
| 4 | Yoga | Online |
IMPRESS YOUR WAY THROUGH INTERVIEWS
Objective: To prepare students for various rounds of placement
Pprogrammes Outcome
Students will be able to use techniques and skills necessary for appearing before a panel of member/s for placement rounds. Students should be able to communicate well and present.
- Become aware of the many techniques and skills required for preparing for interviews for job placements in Hospitality field and develop the skills necessary for employment and entrepreneurship.
- To prepare the right CV.
- Tips for group discussions.
- Prepare and practice for personal interviews including proper body language and dos and don’ts for interview.
- Programme Title : Impress your way through interviews
- Duration: 30 Hrs ( 10 Days )
- Mode of Programme: Hands-on Training
- Location: Pune
- Proposed Batch Size: 15-20
Eligibility Criteria: Any student of Hotel management (across years).
| Sr. No. | Content | Time in Hours |
|---|---|---|
| 1 | C V Writing | 2 |
| 2 | Making placement brochure | 2 |
| 3 | Personal Interview | 3 |
| 4 | Group Discussion | 3 |
| 5 | Etiquettes | 3 |
| 6 | Body language | 3 |
| 7 | Importance of technical knowledge | 3 |
| 8 | Case studies | 3 |
| 9 | Role play | 3 |
| 10 | Mock Interview | 3 |
| 11 | Guest Lectures from Industry | 2 |
Assessment Parameters
| CV
(10 Marks) |
Group Discussion
(10 Marks) |
Personal Interview
(10 Marks) |
Technical Knowledge
(10 Marks) |
Overall Impression
(10 Marks) |
Total Marks (Out of 50) |
Note: Certificate will be issued after completion of the course
BAKERY SHORT COURSE
Course Outcome
Students will be able to bake the various bakery products and demonstrate professionalism.
- Students should be able to bake varieties of cakes, cookies, Puffs, Gateaux with various icings and decorations.
- Students will be able to understand basic baking principle and convection cooking techniques.
- Bakery short course will also develop an Entrepreneurial angle between students to start there own Bakery
- Programme Title: Bakery Short course
- Duration: 30 Hrs ( 10 Days )
- Mode of Programme : Hands on Training
- Location :Pune
- Proposed Batch Size :30 ( Minimum 10 student required to run the course)
Eligibility Criteria: Anyone between the age group 16 to 60
| Sr. No. | Content | Time in Hours |
|---|---|---|
| 1 | Theory – Introduction to bakery
Practical – Bread Loaf , Bun pav, Ladi pav, Dabeli Pav |
3 |
| 2 | Theory -principles of Bakery,
Practical – choco chip cookies, jam cookies, nankatai, coconut cookies |
3 |
| 3 | Theory – Baking Ingredients & baking temperatures
Practical – Cup cakes – vanilla, chocolate, madelines , fruit cake-dry |
3 |
| 4 | Practical – Doughnuts, jam tarts, chocolate tarts, pineapple gateau | 3 |
| 5 | Practical –Cheese straw, vol au vent | 3 |
| 6 | Practical – Bread roll, French bread | 3 |
| 7 | Practical – veg puff, danish pastry, khari | 3 |
| 8 | Practical – cream rolls, eclairs, toast, | 3 |
| 9 | Practical- Hot Dog roll, Jeera Butter. | 3 |
| 10 | Practical- Burger, Pizza | 3 |
Assessment Parameters
| Viva | Product Evaluation | Total |
| 20 | 30 | 50 |
MASALAS
Course Outcome
Students will be able to use techniques and skills necessary for the preparation of quality foods in a professional setting.
- Students should be able to Identify, understand and differentiate the various dry spices used.
- Become aware of the many culinary and medicinal use of the spices.
- Understand the importance of basic gravy mixes and Curry mixes in Indian Cuisine and it making
- Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.
- Programme Title :Masalas
- Duration :30 hrs ( 10 Days )
- Mode of Programme :Hands on Training
- Location :Pune
- Proposed Batch Size :30 ( Minimum 10 student required to run the course)
Eligibility Criteria: Anyone between the age group 16 to 60
| Sr.No. | Content | Time in Hours |
|---|---|---|
| 1 | Introduction to Basic Indian Spices, types, variations and processing techniques | 3 |
| 2 | Making of 4 basic Indian gravy mixes (Brown, White, Green, Makhani) | 3 |
| 3 | Understanding the quality, nature od dry spices and its classification to make various combined dry spice mix
Making of (Chaat Masala, Milk Masala, Tea masala) |
3 |
| 4 | Making of Chole Masala, Pav Bhaji masala, Dabeli Masala ) | 3 |
| 5 | Making of Malvani Curry Masala, Goan Curry Masala, Kolhapur Curry Masala ) | 3 |
| 6 | Making of Misal Masala, Kanda Lasoon Masala, Goda Masala | 3 |
| 7 | Storage, Roasting techniques, Handling and cooking techniques for various Indian basic curries, gravies, Spice mixes | 3 |
| 8 | Making of Sambhar Masala, Chiwada Masala | 3 |
| 9 | Making of Chicken curry masala, Garam masala, Tikka Masala | 3 |
| 10 | Assembly, storing and preservation of above made spices | 3 |
Assessment Parameters
| Viva | Product Evaluation | Total |
| 20 | 30 | 50 |
Note: Certificate will be issued after completion of the course
YOGA
Course Outcome
Students will be able to demonstrate basic skills associated with yoga activities including strength and flexibility, balance and coordination. Demonstrate the ability to perform yoga movements in various combination and forms. Understanding of health problems associated with inadequate fitness levels.
- Programme Title : Yoga
- Duration: 30 hrs (3 days in a week -1 hour each session)
- Mode of Programme: Online
- Location: Pune
- Proposed Batch Size: 200
Eligibility Criteria: Age group above 17years.
| Sr.No. | Content |
|---|---|
| 1 | Theory:
Introduction and History of yog in short. |
| 2 | Important Patanjali Yog sutras. |
| 3 | Ashtang Yog in short. |
| 4 | Principles to be followed by yog Practitioners before and during yog practice. |
| 5 | Diet and precautions to be taken |
| 6 | In Practical:
Prarthana, Loosening practices/chalana kriyas |
| 7 | Yogic jogging |
| 8 | Surya Namaskar |
| 9 | Yogasan: a) Standing postures b)Sitting postures c) Prone postures
d) Supine postures |
| 10 | Simple but important Pranayamas: Bhastrika, Kapalbhati, Anulom vilom, Bhramari, Udgith pranayam. |
| 11 | Shudhi kriya : Jalneti. |
| 12 | Meditation /Shavasan and Prarthana |
Assessment Parameters
| Viva | Performance of Yoga Poses | Total |
| 10 | 40 | 50 |
Note: Certificate will be issued after completion of the course