Course Details:

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 

Click For Main Site