Ravenshaw University HHA

Is there any admission test conducted for B.Sc HHA (Hospitality & Hotel administration) Program by Ravenshaw University? I have passed in Class 12th with Science standard. I choose the following course from Ravenshaw University. So please provide information about fee structure for the B.Sc HHA Program. Where I can get admission form for this program?

Can you provide me the syllabus/course structure for B.Sc HHA (Hospitality & Hotel administration) Program offered by the Ravenshaw University?

[Neelu Bhasin]

The syllabus/course structure for B.Sc HHA (Hospitality & Hotel administration) Program offered by the Ravenshaw University is as follows:


FOUNDATION COURSE IN FOOD PRODUCTION – I (1.1.1C)

UNIT-I
INTRODUCTION TO COOKERY: Levels of skills and experiences Attitudes and behaviour in the kitchen Personal hygiene. Uniforms & protective clothing ! Safety procedure in handling equipment
CULINARY HISTORY: Origin of modern cookery
HIERARCHY AREA OF DEPARTMENT AND KITCHEN: Classical Brigade, Modern staffing in various category hotels, Roles of executive chef, Duties and responsibilities of various chefs, Co-operation with other departments
CULINARY TERMS: List of culinary (common and basic) terms Explanation with examples
AIMS & OBJECTS OF COOKING FOOD
Aims and objectives of cooking food, Various textures, Various consistencies, Techniques used in prepreparation Techniques used in preparation.


UNIT-II
BASIC PRINCIPLES OF FOOD PRODUCTION –I
i) Vegetables And Fruit Cookery: Introduction – classification of Vegetables, Pigments and color changes, Effect of heart on vegetables, Cuts of vegetables, Classification of fruits, Uses of fruit in cookery, Salads and salad dressings
ii) Stocks: Definition of stocks, Types of stocks, Preparation of stock, Recipes, Storage of stock, Uses of stock, Care and precautions
iii)Sauces: Classification of sauces, Recipes for mother sauces, Storage & Precautions

UNIT-III
METHODS OF COOKING FOOD: Roasting, Grilling, Frying, Backing, Broiling, Poaching, and Boiling
 Principles of each of the above
 Care and precautions to be taken
 Selection of food for each type of cooking
SOUPS: Classification with examples, Basic recipes of consommé with 10 Garnishes

Syllabus B.Sc HHA (Hospitality & Hotel administration) Ravenshaw University