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Certificate Courses 2022-23

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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.
  1. Programme Title : Impress your way through interviews
  2. Duration: 30 Hrs ( 10 Days )
  3. Mode of Programme: Hands-on Training
  4. Location: Pune
  5. 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
  1. Programme Title: Bakery Short course
  2. Duration: 30 Hrs ( 10 Days )
  3. Mode of Programme : Hands on Training
  4. Location :Pune
  5. 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.
  1. Programme Title :Masalas
  2. Duration :30 hrs ( 10 Days )
  3. Mode of Programme :Hands on Training
  4. Location :Pune
  5. 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.

  1. Programme Title : Yoga
  2. Duration: 30 hrs (3 days in a week -1 hour each session)
  3. Mode of Programme: Online
  4. Location: Pune
  5. 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

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CERTIFICATE COURSES

(30 hours each)

Academic Year 2021-22

INDEX

Sr.No Certificate Course Name Instruction Mode
1. Yoga & Wellness Online-MS teams
2. The Art of Video Blogging Online-MS teams
3. International Breads Offline
4. Basics of Landscaping & Gardening Offline
5. Theme Lunch Offline
6. Food Research Offline
7. Gueridon Service Offline
8. Bakery Offline
9. Masalas Offline
10. Impress your way through interviews Offline
11. Your English World Offline

 

  1. Yoga & Wellness

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.
  1. Programme Title :Yoga & Wellness
  2. Duration :30 hrs (3 days in a week -1 hour each session)
  3. Mode of Programme :Online-MS Teams
  4. Location :Pune
  5. Proposed Batch Size :200

Eligibility Criteria: Age group above 17years.

  1. The Art of Video Blogging

Course Outcome                                     

  • The Students will be able to use techniques and skills necessary for the preparation of video blogs.
  • The students will be able to create their own Youtube channel and upload the content created.
  1. Programme Title : The Art of Video Blogging
  2. Duration :30 hrs (10 days)
  3. Mode of Programme :Hands on training
  4. Location :Pune
  5. Proposed Batch Size :60

Eligibility Criteria: Age group above 16years

  1. International Speciality Breads

Course Outcome                                     

Students will be able to use techniques and skills necessary to prepare Speciality Bread in a professional setting.

  • This course is designed considering the requirement of the current trends to know International Speciality Breads to be attractive and nutritious.
  • The course is designed from the entrepreneurial angle for homemakers, working mothers, Startup owners of small catering businesses, and Students
  • This Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.
  1. Programme Title: International specialty Bread
  2. Duration: 30 Hrs ( 5 Days -6Hrs per day)
  3. Mode of Programme: Hands-on Training
  4. Location: Pune
  5. Proposed Batch Size: 20-60 ( Minimum student 10 required to run the course)

Eligibility Criteria: Any student of AISSMS CHMCT (across years).

  1. Basic of Landscaping & Gardening

Course Outcome                                     

  • Students will be able to acquire knowledge about plants and foliage along with concepts of Landscaping.
  • Students should be able to identify outdoor and indoor plants and distinguish between different types of Gardens.
  • Understand the concept of Landscaping and create a landscape.
  • Learn landscaping creation
  1. Programme Title : Basic of Landscaping & Gardening
  2. Duration : 30 Hrs (8 Days)
  3. Mode of Programme : Hands on Training
  4. Location : Pune
  5. Proposed Batch Size : 25-40

Eligibility Criteria: Any student of AISSMS CHMCT (across years).

  1. Theme Lunch

Course Outcome

This course is curated with the intention of sharpening the Hospitality Management skills of Professionals and non-Professionals to upgrade and should be able to perform operational skills required in the field of Hospitality and Hotel Management

  • This allows student to understand the operational coordination between the food Production, Food and Beverage Service Department and Accommodation department.
  • This course will also give practical experience to the students to explore entrepreneur skills.
  • This course will help the students to plan and execute the hospitality special events.
  • The students would also get hands on experience to use various Advertisement and Marketing strategies.

1.Programme Title              :  Theme Lunch

  1. Duration : 30 Hrs (7 Days)
  2. Mode of Programme : Hands on Training
  3. Location : Pune
  4. Proposed Batch Size : 30-60

Eligibility Criteria: Applicable for Final Year Hotel Management Students of AISSMS

  1. Food Research

Course Outcome                                     

Students will be able to use techniques and skills necessary to prepare Speciality preparations using the research done upon European and Asian Cuisine in a professional setting.

  • This course is designed considering the requirement of the current trends to know International Specialty preparations, Innovative Products, and fusion Products
  • The course is designed from the entrepreneurial angle for Final year students, Startup owners of small catering businesses
  • This Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.
  1. Programme Title: Food Research
  2. Duration: 45 hours (14 Days)
  3. Mode of Programme: Hands-on Training
  4. Location: Pune
  5. Proposed Batch Size: 25-40 ( Minimum student 10 required to run the course)

Eligibility Criteria: Applicable for Final Year Hotel Management Students of AISSMS

  1. Gueridon Service

Course Outcome

Students will develop a better understanding of Gueridon service and the role in the industry. Also, better understanding of techniques and skills necessary when preparing Classic preparation in front guest.

  • Students will be able to prepare mise-en-place with fresh ingredients along with equipment to demonstrate Gueridon skilland gueridon safety
  • Student will be able to define and characterise each dish, alongside the role played by each ingredient and its significance in that preparation
  • Become aware of the many career possibilities in the Culinary & Hospitality field and develop the skills necessary for employment and entrepreneurship.
  • Present prepared ingredients and the finished dish in the most attractive way to ensure guest satisfaction.
  • Practice safe food handling and cooking techniques while maintaining good personal hygiene and facilities.
  • Will have improved knowledge but also confidence which will help him to entertain the guest while they prepare the dish and create a rapport.
  1. Programme Title : Gueridon Service
  2. Duration : 30 Hrs ( 10 Days )
  3. Mode of Programme : Hands on Training
  4. Location : Pune
  5. Proposed Batch Size : 10-15

Eligibility Criteria: Applicable for Final Year Hotel Management Students of AISSMS

  1. Bakery

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 a Entrepreneurial angle between students to start there own Bakery
  1. Programme Title :Bakery
  2. Duration :30 Hrs ( 10 Days )
  3. Mode of Programme :Hands on Training
  4. Location :Pune
  5. Proposed Batch Size :30 ( Minimum 10 student required to run the course)

Eligibility Criteria: Anyone between the age group 16 to 60

  1. 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.
  1. Programme Title :Masalas
  2. Duration :30 hrs ( 10 Days )
  3. Mode of Programme :Hands on Training
  4. Location :Pune
  5. Proposed Batch Size :30 ( Minimum 10 student required to run the course)

Eligibility Criteria: Anyone between the age group 16 to 60

  1. Impress your way through interviews

Objective:  To Prepare students for various rounds of placement

Course 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 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.
  1. Programme Title :Impress your way through interviews
  2. Duration :30 Hrs ( 10 Days )
  3. Mode of Programme :Hands on Training
  4. Location :Pune
  5. Proposed Batch Size :15-20

Eligibility Criteria: Any student of Hotel management (across years).

  1. Your English World

Course Outcome                                     

  • Students should be able to understand basic use of grammar.
  • Students should be able to construct basic sentences in English.
  • Students should be able to speak basic conversational English.
  • Students be able to enhance vocabulary.
  1. Programme Title : Communication Skills (English)
  2. Duration : 30 Hrs ( 15 Days )
  3. Mode of Programme : Online
  4. Location : Pune
  5. Proposed Batch Size : 25-30

Eligibility Criteria                 : Minimum SSC passed