Golf Management

Golf is a highly popular elite sport and is fast becoming an integral part of many leisure and hospitality lodging options such as resorts and independent clubs. A Certification in Golf Management, therefore, adds value to our hotel management students who may also take up careers in Golf Resorts and Clubs. The certification is given by CIHM in association with Cambay Golf Academy.

Spa Management

Spa is a uberchic health product that is nowadays being offered by a number of luxury hotels and resorts. There are a number of hospitality establishments where spa is the main attraction. Each of the Cambay hotel has a dedicated Spa known as Orient Spa. There is also an Orient Spa Academy, which trains professionals for this field. Since it is closely related to hospitality, our hotel management students also get an elementary certificate in Spa Management in association with Orient Spa Academy.

Cambay Institute of Hospitality Management - Bartending

Basic Bartending
3 Months

Professional Bartending
6 Months

Venue
CIHM, Jaipur (Later it can also be offered at Udaipur)

Eligibility
10 + 2 with sound communication and pleasing personality and physically fit for the course.

Fee Structure
Basic: Rs. 18,100/-
Professional Rs. 35,250/-
(Note: Operational direct cost per student will be approximately Rs. 2000/- for Basic, Rs. 4000/- for Professional)
Special curriculum with special rates for hotel management students
1 month intensive course with emphasis on cocktails and flair bartending Rs. 15, 250/-

Other Expenses (to be borne by the student):

• Hostel charges (if required)
• Personal Bar Kit
• Uniform
• Beverage Tour Fee
• Work shop contributions

Course Content

Basic Course (3 months)
Knowledge

• Introduction to Bartending
• Basic Bar Setup
• Bar Equipments
  • Utensils
  • Glassware
• Ingredients
  • Alcohol
    • Distilled beverages
      • Spirits
      • Liqueurs
    • Fermented beverages
      • Beer
      • Cider
      • Wine
  • Mixers
  • Garnishing
• Bar terminologies and slangs
• Mixology basics
• Bartender's qualities and personality
  • Etiquettes and manners
  • Communication skills
  • Sales skills
• Responsible service of alcohol

Skills

• Preparing work-station, care for workstation,
• Handling glassware; Storing, washing, chilling
• Taking orders and salesmanship
• Service of beverages
  • Non-alcoholic: Juices, Aerated water
  • Spirits: Whisky, Rum, Vodka, Gin, Tequila, Brandy
  • Beer
  • Wine: White, red, sparkling
• Free pour and cuts (Basic: 2 types )
• Mixed drinks (50 recipes)
• Garnishing
• Flair Bartending (Basic 20 steps)
• Work flair

Professional Course (3 months basic + 3 months)
Knowledge

• Creating and maintaining a Bar business
• Wine appreciation, Food & wine matching
• Bar Management
• Purchasing, Receiving, Storage & Inventory
  • Planning the purchase
  • Placing liquor order
  • Receiving liquor order
  • Storage
  • Issuing liquor
  • Inventory
  • Purchasing Bar Supplies
• Planning for Profits
  • Managing the numbers
  • The control Phase
  • Pricing for profit
  • Establishing Product Control
  • Establishing Beverage Control
  • Establishing Cash Control
  • Technology at the Bar

Skills

• Free pour and cut (4 types)
• Mixed Drinks (50 recipes)
• Creating your own recipe
• Flair Bartending (40-50 steps)
• Appreciating wine
• Food & Wine matching

CERTIFICATE IN BAKERY & CONFECTIONERY
Duration
1 years full time

Eligibility
Class X Proficiency in English desirable with pleasing personality and good attitude.

Entrance Procedure
Personal interview.

Intake
August/September & February/March

Curriculum
A practical skill intensive course with emphasis on on-job learning in real life environment.

• Bakery Science Theory
• Practicals (Practical)
• On Job Practical experience training
• Project

Course Delivery

• 3 months of In-house theory and Practical sessions comprising of following
  • 60 lecture hours theory sessions
  • In-house Practicals 24 sessions (note: Each Practical session is for 3- 4 hours)
• 9 months of monitored practical experience training at a Cambay Hotel Kitchen.

CERTIFICATE IN FOOD PRODUCTION
Qualifications

• Certificate in Food Production from CIHM
• Single certification from AHLA.
• Optional internationally accepted work experience certificate from Confederation of Tourism & Hospitality, UK*

Duration
1 years full time

Eligibility

• Class X
• Proficiency in English desirable with pleasing personality and good attitude.

Entrance Procedure
Personal interview.

Course Fee
Rs 65,000/-

Intake

• August/September
• February/March

Curriculum
A practical intensive course with emphasis on on-job learning in real life environment.

• Food Production Principles Theory
• Indian Cookery (Practical)
• Continental Cookery (Practical)
• Oriental & International Cookery (Practical)
• On Job Practical experience training

Course Delivery

• 3 months of In-house theory and Practical sessions comprising of following:
  • 60 lecture hours theory sessions based on AHLA Food Production Principles course
  • Introduction Practicals 4 sessions
  • Indian cookery practicals 10 - 12 sessions
  • Continental Cookery 8 sessions
  • Oriental & International Cookery 10 - 12 sessions
  (note: Each Practical session is for 3- 4 hours)
• 9 months of monitored practical experience training at a Cambay Hotel Kitchen.

* CTH accreditation under process

Evaluation

• Theory exam by AHLA
• Practical Exams
• Log book and assignments based on practical experience training