Casual Dining (CAT 203)

 Semester- II

Subject: Casual Dining (CAT 203)

Answer all five questions

 

Q1. Elaborate on origin of Menu?

OR

List and explain the Types of Menu?

Q2. Write down about Carte du Jour, Plat du Jour and Cyclic Menu?

OR

 List 2 examples of each course in French Classical Menu?

Q3. Write down the accompaniments and table setup for following courses:

a.       Asparagus.

b.      Caviar.

c.       Seafood Cocktails.

d.      Smoked Salmon.

OR

Write down the accompaniments and table setup for following courses:

a.       Minestrone.

b.      Omelet.

c.       PauletSauté Chasseur.

d.      Jambon Bouilli.

Q4. Write in detail processing and manufacturing of Tea?

OR

Write in detail processing of Coffee Beans?

Q5. Discuss in detail about following Coffee preparation methods:

a.       Pot Method.

b.      Filter Method.

c.       Percolator Method.

OR

Write in detail about:

a.       Nourishing Beverages.

b.      Refreshing Beverages.

 

IInd MID TERM EXAMS

 

Course Name: Casual Dining                                                 Course Code: CAT 203

 

Q1. Write down the standard accompaniment along with service of Caviar, Chic?

 

OR

 

Arrange (Legumes, Releve, Entree, Fromage, Potage and Sorbet) in an appropriate?

 

Q2. Classify the non-alcoholic beverage and explain nourishing drinks?

 

OR

 

What is the difference between Green tea and Black tea?

BAKERY AND CONFECTIONERY CAT 102 QP

 

1^st MID TERM EXAMINATIONS

SUBJECT – BAKERY AND CONFECTIONERY

 

Q1. Explain the evolution of breads from biblical times to the modern day.           (10marks)

OR

Write a detailed note on milling process of wheat.

 

Q2. What are the quality characteristics of a good bread?               (10marks)

 

Q3. Draw a labelled diagram of wheat grain. Explain the role of salt and sugar in bread making.                                                                                              (5marks)

 

Q4. Write a short note on following (any five)                             (2*5=10marks)

a.       gelatin

b.      Baking powder

c.       Combination oven

d.      Fermentation

e.       Gluten free flours

f.       Caramelization

 

Q5. Name five large and five small equipments and their use in bakery and confectionery. (5marks)

OR

Write a detailed note on yeast and role it plays in bread making process.

 

Q6. Fill in the blanks                                                                             (1*10=10marks)

a.       Innermost part of wheat kernel is known as ………….

b.      Almond paste used in cake decoration ……………..

c.       ……………. is a classical bread from France.

d.      Yeast multiplies by a process called …………

e.       ………… is a frothy mass of beaten egg white and sugar.

f.       Sugar substitute used to prepare sugar showpieces ……………

g.      Ideal temperature to store flour is ………….

h.      Baking a pastry shell without any filling is termed as ……………..

i.        ……………. is a water insoluble protein present in flour.

j.        Baking powder is made by mixing baking soda and …………….

1^st MID TERM EXAMS

SUBJECT – BAKERY AND CONFECTIONERY BASIC (CAT-102)

 

Q1. Write a short note on following types of ovens. Any two                   (5marks)

a.       Combination oven

b.      Microwave oven

c.       Dutch oven

OR

List 5 heavy and 5 light equipments of bakery department and write 1 or 2 lines about each equipment.

 

Q2. Briefly explain the following terms                                                    (5marks)

a.       Docking

b.      Crimping

c.       Proofing

d.      Praline

e.       Dead dough

 

Q3. Explain the internal and external characteristics of good bread.                    (10marks)

OR

Elaborate on different bread making methods.

 

 

 

 

Bakery and Confectionary Techniques (CAT 202)

 

Semester – II

Bakery and Confectionary Techniques (CAT 202)

 

Answer all five questions

 

Q1. Explain why preheating and using different rack positions in a n oven is an important step in baking.

OR

With the help of example baker’s percentage and formula yield.

 

Q2. What are the different methods of heat transfer? Give example.

OR

Describe the sensory properties of food products.

 

Q3. Explain different types of basic meringues. Support your answer with proper recipes of each.

OR

Describe souffle and pate choux.

 

Q4. Differentiate between pies and tarts. Enlist 3 pies and 3 tarts and describe them in 2-3 lines.

 

OR

Explain different types of pie dough.

 

Q5. Explain role of different ingredients used in cookies and biscuits.

OR

Illustrate different types of cookies. Give example of each.

 

2^nd MID TERM EXAMS

 

Course Name : Bakery and Confectionary Techniques                              Course Code : CAT 202

 

Q1. What pate choux? List 4 products prepared from pate a choux and also give a brief.

 

OR

 

What are the precautions taken while preparing meringues and souffle?

Q2. Explain different types of pie fillings.

 

OR

 

Explain different types of pie fillings. Enlist and give reasons for various pie faults.

AYURVEDIC PRACTICES AND CONCEPTS [CAE 207] Question Paper

 

SEMESTER – II

AYURVEDIC PRACTICES AND CONCEPTS [CAE 207]

 ANSWER ALL FIVE QUESTIONS

Q1. Elaborate on concept of Ayurveda and its contribution to Indian cuisine.

OR

      Elaborate on preventive care in Ayurveda through Indian food style.

Q2. Write down about Ayurvedic significance of ingredients used in Indian cusine.

OR

     List the utensils mentioned in Aurveda used to cook and serve food and their health benefits.                                      

     Also write Medicinal and health importance of cow milk and its by-products.

Q3. Narrate the role of Ayurvedic food in preventing diseases.

OR

     Write different food tastes and its significance in Ayurvedic food.

Q4. Write  Ayurvedic guidelines in food consumption of different seasons.

OR

Write in detail about dietary guidelines for different body constituents-

Vatta, Pitta and Kapha.

Q5. Elaborate modern day food habits and its consequences and remedies in Ayurveda.

 OR

Write down how Ayurvedic practices ave helped  in present pandemic situation for Revitalizing Energy, Concentration and Anti-aging.

 

1^st MID TERM EXANS

 

Q1. Define taste? Explain its types with examples of Ingredients.

OR

How does taste impact human body? Write in detail about Tongue taste?

Q2. Explain in detail about impact, prevention and cure of diseases through Ayurvedic eating.

OR

Explain the dietary guideline for different body constitution Vatta, Pitta and Kapha.

Q3. Write short notes on any five:

a)      Goal of Ayurveda

b)      Purpose of Ayurveda

c)      Importance of cow milk

d)     Astringent Taste

e)      Prevention from Gastric problems

f)       Vata

g)      Kapha

h)      Medicinal benefits of Ayurvedic food

 

Q4. What do you understand by Satvik, Rajsik and Tamsik?

OR

According  to Ayurveda How to eat, what to eat and when to eat? Explain in detail.

 

2^nd MID TERM EXAMINATION

2^nd Semester BBA in CULINARY ARTS

SUBJECT- AYURVEDIC PRACTICES AND CONCEPTS (CAOE -207)

 

Q1. Explain in detail the concept of fasting in Ayurveda.

OR

Explain the 8 factors which influence the way nutrition is absorbed in our body.

Q2. Explain in accordance with Ayurveda, the different types into which food is categorized.

OR

Fill up the blanks:

a)      Satvik diet is based on foods in Ayurveda and yoga literature that contains the _______ quality.

b)      __________food promotes dullness and ignorance as it takes time to digest.

c)      According to Ayurveda foods that decrease the energy of the body are called _______.

d)     Hot and spicy, refined cereals fall under _______food.

e)      ________type of food provides calmness, longevity, and strength.

f)       __________type of food often revokes mental restlessness.

g)      __________type of food should be consumed only by people who indulge in heavy physical work.

h)       Meat, garlic, eggplant, onions are examples of _______ food.

i)         Milk and milk products, fresh fruits, fresh vegetables, are examples of _______ food.

 

Admission Notification of BBA in Culinary Arts 2021

 

1. BBA IN CULINARY ARTS PROGRAM

The Bachelor of Business Administration in Culinary Art is offered at Indian Culinary Institute, Noida & Tirupati under collaborative scheme with the Indira Gandhi National Tribal University. The Three-Year (Six Semester) program   equips   students   with   all   the   required   skills, knowledge   and   attitude   to   efficiently   discharge responsibilities in the Hospitality sector as chef/ kitchen management and Culinary Specialist. The program also involves in-depth laboratory/ Kitchen work for students to acquire required knowledge and skill standards in the operational areas of Food Production (various Cuisine of Indian and International), Food Handling, Hygiene and food safety standard. It also provides managerial inputs for kitchen management and food costing.

The program is aimed to produce Chefs to cater hotel, hospitality and allied industry.   In the hotel/hospitality industry, highest paid employee is Chef.  Chefs are responsible for preparation of food with culinary skills, which is the main identity of the hotel and the place.  It is the field where one can showcase his/her passion and creativity more than any other area.  Chef means not only working in hotel or hospitality or allied industry but also one can recognize himself/herself by becoming Celebrity Chef.  Apart from it, one can also become an entrepreneur by setting up his/her own specialized food outlet

Availability of Seats BBA in Culinary Arts

ICI Campus	Total Seat	UR/ Open	EWS	Open/ EWS PD	OBC	OBC PD	SC	SC PD	ST
ICI Noida	120 Seats	46	11	3	31	2	17	1	9
ICI Tirupati	120 Seats	46	11	3	31	2	17	1	9

NOTE:  100 percent Hostel seats are available in both the campus of ICI, allotment will be done on the basis of demand only. Charges for hostel etc. as mentioned below in the fee column.

1.1. ELIGIBILITY FOR ADMISSION (BBA in Culinary Arts)

A pass in 10+2 system of Senior Secondary examination or its equivalent from a recognized Board/Council with a minimum of 50% in case of General and OBC candidates and 45% in case of SC and ST candidates. Those appearing in 10+2 or equivalent examination can also apply. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) scoring the required percentage of marks is not submitted at the time of admission or latest by 30 Sep 2021

The offer of admission is subject to verification of original certificates/documents at the time of admission.  If any candidate is found ineligible later, even after admission to the Institute, his/her admission will stand cancelled.

QUALIFYING EXAMINATIONS (10 + 2) LEVEL FOR INDIAN STUDENTS (with a minimum of 50% in case of General and OBC candidates and 45% in case of SC and ST candidates)

v Intermediate /HSC/ +2 level examination in the 10+2 pattern of Senior Secondary education of any recognized Board / University.

v General Certificate Education (GCE) Examination (London/Cambridge/Sri Lanka) at the Advanced (A) level.

v High School Certificate Examination of the Cambridge University.

v Any Public School/Board/University Examination in India or in a foreign country recognized by the Association of Indian Universities (AIU) as equivalent to 10+2 pattern of Senior Secondary education.

v H.S.C. Vocational Examination approved by NCVT and SCVT of concerned state.

v Senior Secondary School Examination conducted by the National Open School with a minimum of five subjects, result of which should be available up to 30.09.2021.

Note: For recognized Board refer website www.cobse.org.

1.2. AGE LIMIT (BBA in Culinary Arts)

For candidates from General and OBC categories, upper age limit is 22 years as on July 1, 2021.  Candidates born on or after July 01, 1999 are not eligible.  In the case of Scheduled Caste, PD and Scheduled Tribe candidates, upper age limit is 27 years as on July 1, 2021. That is SC/ST candidates born on or after July 01, 1994 are not eligible. Upper age limit for Physically Challenged candidates shall be reckoned as per the category he/she belongs to i.e. General/SC/ST/OBC.  Date of birth as recorded in the Secondary Education Board/Pre-University Certificate shall be considered as the authentic proof for age criteria.   At the time of counseling, this certificate must be produced in original as a proof of age, failing which the candidate will not be considered for counseling/admission.

1.3. FEE STRUCTURE (BBA in Culinary Arts)

Components	2021-22		2022-23		2024-25
	1stSemester	2ndSemester	3rdSemester	4thSemester	5thSemester	6thSemester
Admission Fee	1000	NIL	NIL	NIL	NIL	Nil
Tuition Fee	75000	70000	75000	70000	75000	70000
Examination Fee	2000	2000	2000	2000	2000	2000
Caution Money	2500	NIL	NIL	NIL	NIL	NIL
TOTAL	80500	72000	77000	72000	77000	72000

Note: - In addition to above institute may incidental and other service charge etc.

Hostel facility for 100% Boys and Girls are available in both the campuses. Hostel fee (Including Mess Charge) Rs.30000/- per Semester will be charged if the facility availed.

Apply online from 1^st June 2021 to 15th July 2021. for BBA in Culinary Arts Click Here