Diploma in Kitchen & Catering Operations Bharathiar University

Diploma in Kitchen & Catering Operations Bharathiar University

Course Name Diploma in Kitchen & Catering Operations Certification Bharathiar University, Coimbatore, Tamil Nadu, India Course Overview Gesto Culinary & Hospitality Academy is a renowned network of educational institutions dedicated to provide highest level of Culinary and Hospitality skills development training through Top Class Programs. The academy believes in two-dimensional focus of 'technical know-how' and 'hands-on experience' leading to professional excellence and positive attitude. The Diploma in Kitchen & Catering Operations is a specialized program designed to train and develop Chefs. This program is affiliated to Bharathiar University, Coimbatore which is a UGC recognised university and is amongst the top ten universities in India. The course duration is one year after which a student would be placed for a six month industrial training in five star or luxury hotels. The course helps students understand catering operations. It also gives students hands-on work experience and monitored training through practical classes. Minimum Entry Requirements The minimum qualification for admission is 10+2 system of Senior Secondary Education or its equivalent with English as one of the compulsory subjects The maximum age limit is 25 years for candidates as on 1st July, 2013 The applicant should be medically fit and the same should be certified by a registered medical officer The applicant should not have food allergies Course Duration The course duration is one year with Practical and Theory modules. Program Start Dates The admissions start from April to September. The course commences by the mid of July, August and September. Registrations for the program are based on first-come-first basis. Aim The aim of this course is to provide education to students who aspire to focus on the Production Department. Geared towards Culinary, the course creates the pathway for one on his way to becoming a Professional Chef bringing into perspective, the fundamentals of the Kitchen and integrating it in the students by preparing them both mentally and physically to face the many challenges in the industry. The course focuses upon the basics skill sets required for Kitchen operations. The modules specific to the core, administer knowledge to the students. Students are exposed to various cuisines sections of kitchen where they are trained to build expertise. The candidate are trained to work as Associate Chefs in any section of the Kitchen.

Course Curriculum Subjects 1. Indian Cookery 2. Practical Cookery 3. Introduction to Cookery 4. Bakery & Confectionery 5. Quantity Cooking 6. Introduction to Garde Manger Course Fee Package Diploma in Kitchen & Catering Operations Course and Proficiency Training Diploma in Kitchen & Catering Operations (DKO) BU Certificate Course in Personality Development (PD) GESTO Certificate Course in Business Communication (BC) GESTO Course Kit Text Books & CD s Journals & Logs Study Guides & Handouts Uniforms & Kit Course Guide Bag Pack Chef Kit Accommodation Fully furnished and serviced dual bedded rooms. The accommodation has an in-house warden who looks after the well keep of the students and manages the hostel. The accommodation has a 24 hours Security. Industrial Training The industrial training is included as part of the course. Students are placed in international chains of hotels, resorts and quick service restaurants all over India. Students are exposed to standard operations of all major departments. This training is a hand-on live experience for students to perform in the actual industry. The duration of training is 6 months. *University Exam Fees as per actual FREE Career & Placement Opportunities We are proud to boast about the 100% placement records for the past years. The starting range of salaries is between INR 7,500 to INR 12,000 Global growth and development of tourism has opened up innumerable openings. As a result, graduates can look forward to the following career opportunities: Commis Chefs in Cold/ Hot Kitchen in leading Restaurants, Hotels, Eateries, Pubs, Resorts, Cafés, Industrial Houses, Corporate Canteens, Schools, etc.

The Training & Placement cell provides excellent infrastructure to support every stage of the placement process. Arrangement of pre-training and placements talks, written test, interviews and group discussions are made as per the requirements of the organization as well as the students. A regular corporate interaction weaves the thread to create a mosaic for 100% placements. Recent Recruiters P&O Cruises Norwegian Cruise Line Marriott International Hyatt Radisson Blu Hotels & Resorts Hilton Hotels & Resorts The Leela Palaces, Hotels and Resorts Taj Hotels Resorts and Palaces The Oberoi Group Trident Hotels Zuri Hotels & Resorts Ramada International Domino s Pizza KFC (Kentucky Fried Chicken) Fortune Park Hotels Ltd., a subsidiary of ITC Ltd. InterContinental Hotels & Resorts Holiday Inn Aviation Industry & Corporate Houses Course Outcome This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions that require application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision. The exposure to concepts like Hygiene Management, HACCP (Hazard analysis and critical control points), Garde Manger, Stock Management, Kitchen operations, Culinary arts helps candidates master the art. Post completion students can work as Associate Chefs in the Hot kitchen, Cold Kitchen, Bakery & Confectionary section where students can begin. Documents to be Submitted 10th and 12th Mark sheets (attested photocopies) o 1 Original o 1 Attested copy o 1 Photocopy Birth Certificate Transfer or Leaving Certificate Proof of identity 4 passport size photographs

Fee Refund Policy Rejection: An applicant rejected by the school is entitled for refund of all money paid except for application fee and processing fee. Refund: No fees paid for a course or program will be refunded under any circumstance, unless (if at all) the program is called off by the institution Gesto Culinary & Hospitality Academy or the program is not started within one month of the start date mentioned in the course contract. Further Study and Career Opportunities Students can pursue their Bachelors in Hospitality, Tourism, Business and Management from any of the recognized universities in India and abroad. Students can directly apply for any Bachelors course, post completion of this course and training. Contact Us PORVORIM Pitru Chaya Complex, Next to Hero Show Room, Porvorim, Goa 403 521 Phone: +91 832 3257 499 Mobile: +91 73505 66983 +91 94209 77724 HYDERABAD D-NO-1-8-613, Prakash Nagar, Begumpet, (Opp. to Old Begumpet Airport), Hyderabad, Andhra Pradesh 500 016 Phone: +91 40 4006 4214 Mobile: +91 86867 99772 MARGAO 3rd Floor, Niana Gracias Plaza, Next to Police Station, Margao, Goa 403 601 Phone: +91 832 2730 873 Mobile: +91 94054 90921 +91 78753 12059 VIJAYAWADA 27-14-60, 1 st & 2 nd Floor, Rajagopalachari Street, Governorpet, Vijayawada, Andhra Pradesh 520 002 Phone: +91 866 2579 140 Mobile: +91 90100 35566 CHENNAI No. 60, Luz Church Road, (Opp. to Nageswara Rao Park), Mylapore, Chennai, Tamil Nadu 600 004 Phone: +91 44 2466 0234/ 36/ 38 Toll Free No: 1800 425 6020 Toll Free No: 1800 425 6020