DHM – Diploma in Hotel Management is a course which focuses on the study of management techniques related to catering and hotel administration. It is a one year course which is offered by Sunshine institute of hotel management . This institute offers different types of courses in different categories such as under graduation course, post graduation course and diploma courses. Diploma in hotel management from Sunshine institute of hotel management .Students who want to enroll in this course, they need to provide their secondary and senior secondary examination’s result. By opting for this diploma course, students can make their career in the field of tourism as well as hospitality.
Aims and objectives of cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods,weighing and measure,texture of food, culinary terms. Safety precautions and prevention of accidents in Kitchen.Methods of cooking with special applicationto meat, fish, vegetables, cheese, pulses and egg cooking, solar cooking, microwave cooking etc. Fast food items, selection andidentification of varieties of fish, meat and vegetables available in the local market.Accompaniments, garnishes and rechauffe.
Diploma in Food and Beverage Services is a course that train students in the basics of restaurant cooking and baking, food safety procedures and nutrition. Students also gain some knowledge in business management like accounting; cost control, human resources etc. Diploma in FOOD & BEVERAGE Service from SunShine institute of hotel management . Students who want to enroll in this course, they need to provide their senior secondary examination’s result. By opting for this diploma course, students can make their career in the field of tourism as well as hospitality.
Aims and objectives of cooking, classification of raw materials, preparation of
ingredients, methods of mixing foods, effect of heat on various foods,weighing and measure,texture of food, culinary terms. Safety precautions and prevention of accidents in Kitchen.Methods of cooking with special applicationto meat, fish, vegetables, cheese, pulses and egg cooking, solar cooking, microwave cooking etc. Fast food items, selection andidentification of varieties of fish, meat and vegetables available in the local market.Accompaniments, garnishes and rechauffe.
