#1
4th June 2015, 03:59 PM
| |||
| |||
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?
|
#2
20th December 2019, 04:01 PM
| |||
| |||
Re: Ravenshaw University HHA
Can you provide me the syllabus/course structure for B.Sc HHA (Hospitality & Hotel administration) Program offered by the Ravenshaw University?
|
#3
20th December 2019, 04:03 PM
| |||
| |||
Re: Ravenshaw University HHA
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 |
|