BSDI -Bangladesh Skill Development Institute
Hotel Management Courses
Department of Hotel & Tourism Management :
Hotel & Tourism industry is now one of the largest and fastest growing sectors of the global economy. BSDI has been offering department of Hotel & Tourism Management to develop human resources to be a part of the global career since 2004.
Duration: 6 months + 1 year internship
Theory class: 4 month (online)
Practical class: 2 month (offline)
Fees:
- Admission fee- BDT8000
- Instalment – BDT 9000*3= 27,000
Total= BDT 35000
Facilities:
- Govt. Certificate
- Daffodil foundation certificate
- Internship Home & Abroad
Course Modules
Course title: Room Service Operation
Course Description:
This course is being designed to provide students with a basic understanding of housekeeping operations in the hospitality industry. To familiarized the students with the organization of the housekeeping department, its routine and systems, the functions of the staff and overall general responsibilities of the department.
Course Outline:
1.Understand accommodation operation within a hospitality organization.
2.Know the structure and features of the rooms division in hotels.
3.Understand duties and responsibilities of housekeeping staff.
4.Understand the cleaning procedures.
5.Understand hotel guest rooms.
6.Cleaning and preparing guest rooms.
7.Cleaning and preparing Public Areas of the hotel.
8.Understand the laundry operations.
Learning Outcomes: The course has the practical out comes( in details).
Course title: Chef Course
01 | Food hygiene personal hygiene and kitchen hygiene |
02 | Kitchen rules |
03 | Safety and security for kitchen room |
04 | Herbs and spices |
05 | Elements of food |
06 | Costing |
07 | Cereal and cereal products |
08 | Fats and oil |
09 | Garnishes |
10 | Fresh and dried fruits |
11 | Raising agents |
12 | Poultry and poultry products |
13 | Salad and salad dressing |
14 | Vegetables |
15 | Menu writing |
16 | Structure of menu |
17 | Menu writing |
18 | Milk and milk products |
19 | Kitchen organization and Brigade |
20 | Meat and meat products |
21 | Purchasing |
22 | Fish and shellfish |
23 | Methods of cooking |
24 | Stocks and soup |
25 | Cutting vegetables |
26 | Sauces |
27 | Storage |
28 | Sugar and sweetener agents |
29 | Measurement and measurement of units |
30 | Measuring equipment’s |
31 | Food poisoning |
32 | Fermentation and fermented products |
33 | Food colour |
34 | Flavor |
35 | Thickener |
36 | Chemical Preservative |
37 | Structure of food |
38 | Self life |
39 | Food spoilage |
40 | General principles of food preservation |
41 | Sapping |
42 | Pasta |
43 | Desert |
44 | Butter |
45 | Cleaning and sanitation |
46 | Egg and egg products |
47 | Bread |
48 | Waste and pest Control |
Test & Final Examination |
Total = 60 Hours
Practical
Stocks & Soups :
01 | Cream of mushroom soup 2. Con Somme 1. Orem of Chicken soup 2. Cream of Tomato Soup . |
02 | Eggs = 1. Boiled Eggs 2.Spanish omelet Eggs |
03 | Salad : 1. Russian Salad 2. Fresh Green salad ee: Dcold Slaw 2. Chicken Salad |
04 | Sauces 1. Béchamel 2. Volute 3. Gem ice ileac 4. Tomato Sauce 5. Mausonnaise |
05 | Sandwich : 1. Club sandwich 2. Open sandwich 3. Chicken sandwich cc: Egg sandwich Goaled sandwich Tuna Fish sandwich |
06 | Farinaceous and Pasta : 1. Spaghetti Bolognaise 2. Macaroni Au Gratin cc : Spaghetti with Tomato Sauce |
07 | Fish and shell Fish : 1. Fish Meniere 2. Fish Fillet only Fish pane 3.Fish Jigger |
08 | Beet Steak mash Potato os sauté vegetable cc . |
09 | Chines Dishes Food : Fried Rice 2. Fried chicken 3. Chicken with vegetable –cc |
10 | Bangladesh Food : 1. Chicken Mutton biryani 2. Beef masala |
11 | Tan door in Grilled : 1. Tandoori chicken 2. Grilled chicken 3. Nan Roti cc : 1.Muttion Boti Kebab 2. Chicken malai kebab 3. Chicken Rashmi kebab 4. Chicken Shanice |
12 | Desserts : 1 . Dinner Roll 2. Cream Carmel cc : Bread and Butter pudding 2. Cream shanti 3. Cream Brulee |
13 | Desserts 1. Dinner Roll 2. Plain Cake 3. Marble Cake 4 Fruite Cake |
Cream of mushroom soup 2. Con Somme 1. Orem of Chicken soup 2. Cream of Tomato Soup . | |
Eggs = 1. Boiled Eggs 2.Spanish omelet Eggs | |
Salad : 1. Russian Salad 2. Fresh Green salad ee: Dcold Slaw 2. Chicken Salad | |
Sauces 1. Béchamel 2. Volute 3. Gem ice ileac 4. Tomato Sauce 5. Mausonnaise | |
Sandwich : 1. Club sandwich 2. Open sandwich 3. Chicken sandwich cc: Egg sandwich Goaled sandwich Tuna Fish sandwich | |
Farinaceous and Pasta : 1. Spaghetti Bolognaise 2. Macaroni Au Gratin cc : Spaghetti with Tomato Sauce | |
Fish and shell Fish : 1. Fish Meniere 2. Fish Fillet only Fish pane 3.Fish Jigger | |
Beet Steak mash Potato os sauté vegetable cc . | |
Chines Dishes Food : Fried Rice 2. Fried chicken 3. Chicken with vegetable –cc | |
Bangladesh Food : 1. Chicken Mutton biryani 2. Beef masala | |
Tan door in Grilled : 1. Tandoori chicken 2. Grilled chicken 3. Nan Roti cc : 1.Muttion Boti Kebab | |
Desserts : 1 . Dinner Roll 2. Cream Carmel cc : Bread and Butter pudding 2. Cream shanti 3. Cream Brulee | |
Desserts 1. Dinner Roll 2. Plain Cake 3. Marble Cake 4 Fruite Cake |