info.thegreeninstitute

Unlock Your Passion for Wine with WSET Level 1 at The Green Institute At The Green Institute, we are proud to offer the internationally recognized WSET Level 1 Award in Wines, both online and offline, catering to budding wine enthusiasts and professionals alike. Whether you’re an aspiring sommelier or simply want to elevate your wine […]

     Semester 1st – Exam 101 UNIT 1 Culinary History Origin of Modern Cookery Kitchen Organisation.  Equipment Knowledge and development  Hygiene in Kitchen  Personal Hygiene    1.1 Culinary History Early Cookery: Began with early humans using fire to roast and boil food. Early techniques involved simple methods and stone tools. Ancient Civilizations: Egyptians: Developed bread-making and

  Food Production Important Topics   1. Cuts of Vegetables Julienne: Thin strips (like matchsticks). Brunoise: Very small cubes. Chiffonade: Fine shreds of leafy vegetables. Mince: Very small pieces. Dice: Small cubes. Baton: Thick strips (like sticks). 2. Classification of Vegetables and Fruits Leafy Vegetables: Spinach, lettuce. Root Vegetables: Carrot, beetroot. Tubers: Potato, sweet potato.

Important Topics of Front Office    1. Introduction to Hotel Industry This section introduces the students to the structure and functioning of the hotel industry. 1.1. Major and Minor Departments Major Departments: Front Office Housekeeping Food & Beverage (F&B) Services Kitchen/Culinary Sales & Marketing Engineering/Maintenance Minor Departments: HR/Training Finance & Accounts Security Spa and Wellness

 Semester 1st – Exam 103  Front office UNIT 1  Introduction to Hospitality & Hotel Industry Historical background of hospitality industry  American Inns & English Inns International and Domestic hotel chains Introduction and growth of hotel industry in India  Safety and security of overall hotel and role of Front office   Unit 1: Introduction to Hospitality &

                   Menu Definition Types( Ala Carte,Table d’Hôte,Cyclic,Pri Fixe) Types of services – American (Pre platted), English and Butler, family service and gueridon service Buffet( tools and equipments used in buffet setup)  Importance of Menu French Classical Menu(17 course) 3 and 5 Course menu – examples of few

1. Commercial Hotels, Motels, Restaurants, Private Hospitals, Resorts, Pubs, Bars, Discotheques List five types of commercial hotels and provide an example for each. Name three differences between a motel and a resort. Provide an example of each type. Provide five examples of restaurants with different themes or cuisines (e.g., Italian, fast food, fine dining). List

Semester 1st – Exam 102 What is your favorite food and why? My favorite food is pizza because it is delicious, easy to eat, and comes in many different flavors. What is your favorite beverage and why? My favorite beverage is coffee because it helps me feel awake and energized, and it has a rich,