Overview of the curriculum

Kitchen Management - KM

FOUNDATION STAGE
1 week for Orientation
10 weeks for teaching-learning
  • Business environment
  • F&B service operations
  • Food production operations
  • Health, hygiene and safety
  • Information technology
  • International beverages
  • Kitchen stewarding
  • Languages elective
  • Purchasing, costing and accounting
2 weeks for assessment
18 weeks in Oberoi Hotels
  • Kitchen stewarding
  • Kitchen: butchery
  • Kitchen: garde-manger
  • Kitchen: bakery and confectionery
  • Kitchen: Western production
  • Kitchen: Indian production
  • Kitchen: Coffee shop operations
  • F&B service: all-day dining

 

INTERMEDIATE STAGE
1 week for Orientation
10 weeks for teaching-learning
  • IT applications
  • Intermediate culinary skills
  • Languages elective
  • Management accounting
  • International F&B operations
  • Planning, maintenance and engineering
  • Principles of management
  • Recipe costing and control
  • Wines and spirits
2 weeks for assessment
20 weeks in Oberoi Hotels
  • Control cycle
  • Kitchen: Western speciality
  • Kitchen: Indian speciality
  • Kitchen: Oriental speciality
  • Kitchen: bakery and confectionery

 

EXECUTIVE STAGE
1 week for Orientation
10 weeks for teaching-learning
  • Advanced culinary skills
  • Financial management
  • HR and training procedures
  • International culinary challenge
  • Languages elective
  • Hotel management
  • Management skills development
  • Management Operations (Simulations)
  • Sales and marketing for managers
2 weeks for assessment
12 weeks in Trident Hilton and Resort Hotels
  • Accounting cycle
  • Understudy executive (Western)
  • Understudy executive (Indian)
  • Understudy executive (all-day dining)
2 weeks for final review and graduation

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