SRM University Diploma Admission

I am 12th pass students want to do Diploma in Medical Laboratory Technology from SRM university, so here can any buddy tell me in which month SRM university will start admission process for its various diploma courses???

Do you know what are admission criteria for Diploma in Hotel Management & Catering Technology Course offering by SRM University? Can you please give course structure also of Diploma in Hotel Management & Catering Technology Course with admission criteria required by SRM University?

[pawan]

The SRM University was established in 1985.

It is one of top Private Universities in Tamil Nadu.

The University is approved by University Grants Commission (UGC).

The University offers a wide range of Academic Programs of UG and PG Level in several disciplines.

The Institute of Hotel and Catering Management of this University offers Diploma in Hotel Management & Catering Technology Course.

Here I am providing information about Diploma in Hotel Management & Catering Technology Course for your reference:

Course Name:
Diploma in Hotel Management & Catering Technology

Duration:
3 Year

Eligibility:
10+2 Passed in any discipline from recognized Board

Course Structure:
SEM I:
GENERAL ENGLISH
FOOD SCIENCE
PRINCIPLES OF ACCOUNTING
BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY
BASIC FOOD AND BEVERAGE SERVICE
BASIC FRONT OFFICE OPERATIONS
BASIC HOUSE KEEPING OPERATIONS
PRACTICAL - FRENCH VIVA

GENERAL ENGLISH
UNIT‐I
Grammar‐ Parts Of Speech‐Tenses‐Voice
UNIT‐II
Sentence structure‐Sentence corrections
UNIT‐III
Cloze passage‐Hints Development
UNIT‐IV
Letter writing‐Formal & Informal letters
UNIT‐V
Comprehension Passages

FOOD SCIENCE
UNIT‐I
Importance with relation to food handling preparation and service.
Micro Organisms‐Classification. Bacteria‐Size, Shape, reproduction, beneficial and
harmful effects Yeasts‐size, shape, reproduction, beneficial effects.
UNIT‐II
Food Preservation
Methods and principles of food preservation.
Food Poisoning Staphylococci, botulism & clostridium perfringens, Symptoms, illness prevention
UNIT‐III
Colloids
Types and factors affecting colloidal solutions
Emulsions
Types and theory of emulsion
Food emulsions
UNIT‐IV
Changes taking place during cooking, Carbohydrates
1. Gelatinization 2. Dextrinisation 3. Retro gradation Proteins
1. Denaturation, Coagulation 2. Functional Properties 3. Commercial Uses Fats and Oils
1. Rancidity
2. Flavour Reversion
3. Refining, hydrogenation, winterization
4. Commercial uses of fat
UNIT‐V
Browning
Types of Browning
Prevention of browning

PRINCIPLES OF ACCOUNTING
UNIT‐I
Definition of accounting‐need for accounting‐book keeping‐objectives of book keeping
Double entry system‐meaning‐advantages‐concepts‐classification of accounts
UNIT‐II
Journal‐meaning‐advantages‐problems‐ledger‐meaning ‐problems‐subsidary books
UNIT‐III
Trial balance‐problems‐cash book‐single column ‐double column cash book
UNIT‐IV
Final Accounts(Trading profit and loss A/C and balance sheet) with adjustments‐ closing stock, prepaid expenses, outstanding expenses and income, depreciation.
UNIT‐V
Calculation of P/V ration, breakeven point, margin safety.

BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY
UNIT I
Culinary History
Origin of Modern Cookery
Equipment Knowledge and development
Hygiene in Kitchen
Personal Hygiene
UNIT II
Kitchen Brigade and Staffing
Co‐operation with other departments
Aims & Objectives of cooking
Attitudes and behaviour inside a kitchen
Levels and Skills
Perishables and non‐perishables
Storage temperatures
UNIT III
Various fuels, advantages & disadvantages
Energy conservations
Textures
UNIT IV
Classification of raw materials
1. Salt, Liquid, Sweetening
2. Salts & oils
3. Thickening agents
4. Eggs
5. Herbs
6. Spices
7. Condiments
8. Various textures, stock, sauces, soups, derivatives of sauces
UNIT‐V
Methods of Cooking (Radiation, Convection, Conduction)