Transcript
7/31/2019 Presidency College Template for OBC
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PRESIDENCYCOLLEGEOFHOTELM
ANAGEMENT
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PRESIDENCYCOLLEGEOFHOTELM
ANAGEMENT
Empowering Youth Through Knowledge
GROWTH OF ROYAL ORCHID
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ABOUT US
Established in 1994 as non-profitOrganization under Presidency EducationalTrust.
Currently its alumni base of over 500members span the entire spectrum ofhospitality across all geographies.
The Institution is located inside HotelRoyal Orchid on Old Airport Road,Bangalore.
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ABOUT US
DEDICATED FACULTY
Col.Satish Mehata( Director)
Mr.Ranjan Mukherjee ( Principal)
Mr.Somjit Upadhyay ( HOD)
Mr.Sanjeev Khalkho (Sr.Faculty)Ms.Aarti Bawle (Faculty)
Ms.Aarti Ahuja (Faculty)
Ms.Menaka (Faculty)
The institute, spread over approx 8000 sq ft and has the following
facilities: 4 Classrooms
Bakery and Training Kitchen- I & II
Training Restaurant
Library
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TARGET DETAILS
The zones and its head offices
Zone wise, list of hostels and their locations.
Age group of students detail of each Hostel.
No of candidates/ cooks and helpers availablein each hostel.
The selected nodal centre in each zone forconducting classroom teaching and skill
development. Equipment/ facilities available in each nodal
training centre.
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NODAL TRAINING CENTERS
Bengaluru
Mysuru
Hosapete
Shivamogga
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ROLE OF INSTITUTE
1. Framing the curriculum .
2. Planning the menu, based on local cuisine
on availabilities of raw materials and Budget.
3. Framing format and schedule of the training.
4. Providing soft copies of resource materials.
5. Technical skill development.
6. Soft skills development with behaviour and
attitude engineering.
continued ..
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ROLE OF INSTITUTE
7. Updating the knowledge of basic nutrition
8. Imparting knowledge in safety, security, hygiene and
sanitations.
9. Imparting knowledge of labour saving equipment.
10. Identifying and deputing In-house experts as
instructors with experience of Local Cuisine and
Culture.
11. Providing ingredients lists, needed for demopractical.
12. Conducting Initial and periodic workshops for Train
the Trainer on the basis of custom made curriculum.
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TRAINING SCHEDULE
Day 1 Forenoon Inauguration and
Introduction
Kitchen equipments cleaning &
Maintenance, Kitchen
Stewarding
Afternoon Class Room understanding Commodities
Groceries - Vegetables, Meat,
fish, Veg., Fruits, Dairy, Herbs &Condiments with clarification
Day 2 Forenoon Practical Gravies - Demo, Practical
Afternoon Class room Nutrients Sources, uses,
Deficiencies, ExcessDay 3 Forenoon Practical Rice Prep - Demo,
Breakfast Demo and Practice
Afternoon Class Room Menu Planning for Child,
adolescent, Adults
Methods of Cooking ,Presentation and Garnishes
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TRAINING SCHEDULE
Day 4 Forenoon Indian Foods Demo and Practical
Afternoon Class Room Hygiene & Sanitation
Day 5 Forenoon Practical Snacks
South Indian & NorthIndian Demo and Practical
Afternoon Class Room Safety, Security & Fire fighting
Attitude & Behaviour
Engineering
Day 6 Forenoon Practical Desserts - Demo Practical
Afternoon Test
Valedictory,
Ethics, Attitude & Behaviour
engineering.
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ROLE OF DEPARTMENT OF OBC
1. Providing necessary information,from time to time.
2. Providing raw materials for demoand practical.
3. Organising classroom for theoryclasses.
4. Organising kitchen space withequipment for demo and practical.
Continued ..
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ROLE OF DEPARTMENT OF OBC
5. Payment of fees on the basis of actual
number of candidate and training hours
@ Rs.40/- per hour per candidate.
5. Local hospitality for trainer/ Instructor
6. Reimbursing the TA and DA for the visiting
team from the institute during inspection aswell organising local hospitality (lodging,
Boarding & local Transportation).
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