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B. Sc ATHM “UGC Recognized University “ BATHM

ABOUT THE COURSE

The aim of this program is to assist students to develop basic professional competencies in food and beverage operations, preparing them to commence their career in the industry. This program provides equal opportunity to the candidates to opt for a career in kitchen operations as well and they can become cooks, chefs, bakers, pastry chefs, Institutional cooks and kitchen managers. Therefore, students will be trained in both verticals of food and beverage specializations. Also, students will learn about menu planning, serving customers, and the successful promotion of goods and services as a mean of increasing the facilities revenues. New trends and service techniques will be covered; thus, customer expectations will be acknowledged in order to support students in developing the necessary professional skills in performing proper service activities. The program provides students an option to have hands on experience with foreign brands by opting for International Trainings.

WHAT YOU WILL LEARN IN THIS COURSE

Demonstrate professional knowledge of the functional areas of the food & beverage operations.

Gain basic professional food and beverage service skills.

Become familiar with different restaurant service methods and techniques.

Demonstrate proficiency in basic terminology and techniques for culinary arts

Develop basic knife skills.

Be able to cook a variety of ingredients from different food categories.

Prepare regional, international and classical cuisine

Become aware of basic cooking, pastry, and baking preparations.

Apply basic beverage and bar operations knowledge.

Develop & plan menus according to customer requirements.

Describe the different types & requirements of banqueting functions

Solve a number of key operational issues that might occur within a hotel or a catering organization.

Appraise economic, efficient, effective and environmentally friendly operational performance.

CAREERS AFTER THIS COURSE

Chef(As per qualification level)

Service Crew

Food Instructor

Research Chef

Food and Beverage service manager

Catering Manager

Duration

Duration 1 year
Eligibility: 10+2 pass
Awarded by: OTHM and NSDC
Credits: 120
Dual Qualification: OTHM and NSDC