Bhakti Industrial School of Cooking_ Chennai - Download as DOC

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     Prospectus for the Year 2009 - 2010

    Bhakti Industrial School of Cooking,
Approved By Government of Tamilnadu through D.E.T
                 & Accredited To
American Hotel & Lodging Educational Institute, U.S.A

        A Specialized Training Centre for Chefs .

          Founder- Chef Himanshu Sahoo
              Executive Chef, Ex- Oberois

No 34 Maheswri Nagar Main Road, Hastinapuram, Chitlapakkam,
 Chennai- 600064, Tel 044 22232708, Web Site-
  Mail to - or

An overview of the School
BHAKTI Industrial School of Cooking, Chennai , proudly developing people through
Professional Training in the Culinary Arts. We create passion to cook and develop Chefs in
order to become a part of Great Culinary Tradition of Excellence with skills that set them apart
from the competition in a demanding and ever changing Hospitality Industry. Here the Students
will find harmony among their love for fine dining food, passion to create delicious and
beautiful Culinary Art, above all an excellent environment to nurture the serving attitude where
a difference can be experienced.
Mission, Philosophy and Objective –
The Mission of Bhakti Industrial School of Cooking , Chennai is to Stimulate Learning, Growth
and Transformation ,there by making a difference in the History of Culinary Art .
Our Philosophy and Objectives are very specific , fundamental and Industry Requirement
Oriented designed to achieve the following-
We Create Confident Chefs
Need based Training as per Industry
Skill oriented ( through intensive practical Classes )
Strong Basic Culinary Foundation
Personalized care as per student’s need
Regular Progress Monitoring through Examination and trade taste.
Special emphasis on Communication skills.
Meditation Classes on Saturdays at 5 am to Understand the core potential.

Class Details
Classes are from Monday to Friday.
Saturday and Sunday- Holidays (Except During Industrial Training)
Classes are from 5 am to 5 pm
Students will prepare food and consume the same as per Practical Menu
Tutorial Classes for the Specific Students as per Performance Monitoring Report.
(Examination Results).
No leave during the course.


We Provide Specialization Training on any of the following Cuisines-
Continental ,Indian , Tandoor and South Indian
Syllabus & Course Duration . . .
1-Food Production – 12 months
Approved By Government of Tamilnadu through D.E.T
Class starting in July 2009.
Age Limit- 14 years to 40 years.
Qualification 10th Pass & 10th Failed.

2-Principles of Food Production- 12 months
Accredited to American Hotel & Lodging Educational Institute, U.S.A
Class Starting on 22nd January 12009 , Thursday- 9 A.M
Age Limit- 16 years to 40 years //Qualification 10th Failed and above.
Entrance taste of English is a must.
For the above courses 6months Industrial Training is Mandatory and the Certificate will be issued
after the completion of the Training.

Please Note- No Industrial Training No Certificate.
 Documents required for the admission-
a-Original 10th Certificate b- Original Mark Sheet, c- Original T.C// S.L.C// C.L.C.
d- Original Migration Certificate .

3- In addition to the above Courses we offer H.A.C.C.P Certification by American Hotel & Lodging
Educational Institute, U.S.A for the interested students on separate payment.

Passing out Students will be confident of . . .
   Cooking in BULK
   Preparing food of on Specialized Cuisines.
   Basic Food Safety Practices
   Sensory Quality Awareness
   Yield Management
   Recipe Costing
   Basic Service Standard/ Timing
   Basic English Communication.

We provide the following facilities . . .
Yatna   C.V.R The Class Room,
   Gyana Prakash – The Library & Dinning
   Sudarsan –The Production Laboratory
   Mariam –Mamata – The Lobby
   Stores and Office
   Food- Breakfast ,Snacks, Lunch, Hi- Tea and Dinner.

   Laundry for the uniforms only .
   Study Notes , Visiting Lecture, Reference Books.
Tool   Kits, Industry Visit, Campus Interview.
   Hostel Facility- Dormitory Type For all Students

BISC Organizational Chart
      Correspondent and Principal - 1
      Consultant Chefs- 2
      Production Assistants-2

Business Prospects . . .
   Opening of New Hotels
   Opening of New Flight Catering Units
   Out door Caterings
   Company Catering
   New Chain Of restaurants
   Fast Food Concept in Shopping Malls
   Growth of Cruise Industry
   Opening Of New Hospitals

Industry’s Required Standard is to Achieve -

     World class, on time, Efficient & Personalized Service.
     Consistent Quality and Safe Food
     Innovative Cuisine, Intelligent Use of Resources and There by Minimizing Wastage.
     Optimum Growth
The Industry can live up to these standards, uphold it’s Vision and Dharma of satisfying the
Guests, Share Holders and Employees provided supplied with Trained Man Power who are
passionate, hard working, skilled, efficient and committed to deliver consistent quality support
Role of Bhakti Industrial School of Cooking In supporting the Industry-
BISC will provide Chefs who will uphold the Vision, Mission and Guiding Principle of The
Industry Success Standard .Our Training ensures that well trained Chefs who will be able
to Perform from the day one. We at BISC emphasize on communication on a regular basis
so that they can understand the Specified Industry Standards while in the school. The
Specialized Cuisine Training Concept is planned as per the Industry Requirement which is
Unique and first of its kind. Each Student is taught the Food safety standards not only in
the Class but also while performing Practical classes. The Yield Management and Recipe
costing are included in the Training Curriculum so that they can minimize the wastage and
will be cost conscious while on the job.
Above all we at BISC will ensure that all the Trained Chefs are disciplined in order to take
up any Challenge for the Industry ‘s Success Story and a make a difference.

Trainer’s Profile-

Chef Himanshu Shekhar Sahoo, a professional chef who served more than two decades in
various cuisines all over the world. His spells include his current profession as Executive Chef
in Oberoi Flight services from February 1998 till Nov 2007, in the capacity of Senior Sous
Chef in Taj Coromandel Hotel (1987-93 and 1996 to 1998), a member of leading hotels of the
world and handled production as a Sous Chef in Carnival Cruise Lines, Miami , USA.
After graduating in Economics he completed his Diploma in Hotel Management from
Institute of Hotel Management ,Catering Technology and Applied Nutrition, Bubaneswar ,
Orissa in 1987. As a person who is spirited to achieve more, underwent trainings on many
development programs like Professional Development programme, Management development
Programme from Johnson & Wales University, Mimai,U.S.A , and United States Public
Health Training from Nova University during his stay in United States.
Now He is Passionate, with these 21 years of Culinary Experience, to Train Culinary
Professionals as well as creates people for the Culinary Profession with a sole purpose of
making a difference to the Hospitality Industry, which he is Indebted to.

We aim at 100 % attendance to enable students acquiring better Skill ultimately
deserving a better Career. Please note if the student does not qualify the standard of
the TRAINER, will not be given a certificate.

We have read and understood the above condition and accept the same for the benefit
of my ward .

Signature of Father/ Mother                             Signature of the Student


                        Justification of you Paying for Quality Training
                           Employment Opportunities for Bhakti Students–

The door is wide open for the students who move out of BISC as TRAINED CHEFS-

       EIH Limited (Oberoi Group) (has booked 20 to 25 students )-
    The Ambassador Sky Chef, Mumbai & Delhi (has booked 15 students )
    The Pavilion Group of restaurants in Dubai (has booked 5 to 10 students )
    CityMax Hotels and Leisure restaurants (Landmark Group)( has booked 50 students )
    The Radisson Hotels
    The Rain Tree Hotels
    The Oberoi Mumbai

This Page is for the Parents/ Guardian for the On time Payment
For one year- 10th Failed students only. Session starts 22nd Jan 2009
Booking Open
Term Wise - Fee Package for the Total Course Rs 100000/-
Student name

                   Please make payment as per below schedule without fail
Our Banker         State Bank Of India Account Number              303 409 202 77
BOOKING FEE                                                         10,000
For Admission      (Before one week of starting your journey)       40,000
Security Deposit   Refundable after the Completion of the course    10,000
Installment -1      15th April to 18th April 2009                   25,000
                      th               th
Installment -2      16 August to 19 Aug 2009                        25,000
                   Total Amount Rs                                 10,0000

For one and half years- 10th Pass Students only. Session starts July 2009

Term Wise - Fee Package for the Total Course Rs 200000/-
Student name

                   Please make payment as per below schedule without fail
Our Banker         State Bank Of India Account Number              303 409 202 77
BOOKING FEE                                                         10,000
For Admission      (Before one week of starting your journey)       70,000
Installment -1      15th Sept to 20th Sept 2009                     40,000
                     th           th
Installment -2     15 Dec to 20 Dec 2009                            40,000
Installment-3      15th April to 20th April 2010                    40,000
Total                                                               200000

Please Note-

   Only Two Installments for one year Course and 3 installments for one and half years
    course .

   The payments are to be effected as per the above schedule, which are to be spent for the
      development of students.
   The total Training Programme is planned and needs funding at every stage to be
   Your delay in effecting the Payment as per schedule creates financial imbalance resulting
      in loosing the Purpose of the Training Programme.
   The amount you are paying is AN INVESTMENT not expenditure.
   We should Invest on Quality.
   No bargain, No Capitation and No Recommendation

   Signature of the Parents- ( Make a Xerox copy of this page and keep at home for financial planning )

Financial POLICY of the School.
1-The fees once collected will not be refunded at any circumstances.

2- On admission the student has to submit all the specified original documents to the school
authority till the successfully completion of the course and clearance of School dues.

3- If any student leaves the course as per his own decision or gets terminated for disciplinary
actions by the School Authority ,the original documents will be returned to the student only on
full payment of the fees for the whole course .

4-The fees have to be paid as per the attached schedule without fail.

5- The School extends a Grace period of 15 days from the last date of Payment.
6-If the payment is not made within the grace period, a fine of Rs 1000/- will be charged ,with
an extension of 7 days.

7- If the payment is not received on or before the extended last date with fine , the student will
be kept under suspension and will be asked to leave the School.

8- The amount spent , due to the damage of the school property by the student ,will be
deducted from the Security Deposit and a warning letter will be issued to the concerned student
with a copy to the parent and kept in his school file for future reference.

9-In all matters, the decision of the Correspondent and Principal shall be final and binding on
the Students fully and parents wherever applicable.

10-All legal matters to be addressed within Chennai Jurisdiction only .

Parent’s Signature                            Student’s Signature
Place-                                           Date-

Student’s attendance and Tardiness
Each student is a critical member of a Culinary              Team with Daily Production
Responsibilities. The Curriculum Structure for each programme builds on the Learning
and Hands On Experience of the day before. We expect Student’s commitment to provide
first priority to Course Work and plan their schedule accordingly.

Tardiness Policy-
   Students are expected to be in the class in uniform and ready to proceed when the
    class is ready to begin.
   If the student arrives any time after the class start time, he is considered late and
    declared absent for the day, which will be intimated to the parents.
   All students must stay until the kitchen and the other areas are clean at the end of
    the day.
   Students must inform the chef instructor as soon as possible prior to any delay and
   Students who are not in proper uniform at the time of class begins are late for the
    class attendance hence declared absent.
   No leave permitted for the students within training period except Govt. Holidays.
Performance Monitoring Policy-
     Exceptional- 95% and above
     Excellent- 90 % to 94%
     Very good- 85% to 89%
     Good – 80% to 84%
     Pass- 70%.
     Tutorial classes will be taken for those who secure 70 % and below.

Programme Changes-

Bhakti Industrial School of Cooking , Chennai              reserves the right to cancel any
programme, to change curriculum, to substitute instructors and to adjust programme
size at any time. Policies and procedures are subject to change at any time at the
discretion of the School Authority in compatible with mission, philosophy and
objective of the Bhakti Industrial Cooking School, Chennai.

Student Complaint Procedures-
    Any grievance or complaint confronted by the student regarding all aspects of the school
     operation must intimate the Correspondent and the Principal of the School in writing
     which becomes a part of student’s file.
    The Correspondent and Principal will meet the student within 7 days.
    Action will be initiated within 10 days of the date of complaint.
    The student will be notified in writing regarding the solution.

Students are to adhere to the general standards of classroom conduct and will be terminated
without prior notice if involved in following-
    Cheating and Theft
    Damaging School Property
    Use of alcohol , tobacco in any form and Disrespect to any staff or fellow students.
    Other inappropriate behavior.
The Correspondent/ Principal is the sole authority to decide the student’s
Course continuation.

Personal Grooming instructions-
   Uniforms should be cleaned and pressed on a daily basis to avoid contamination and
   Black and white check trouser, white chef coat, apron, white cap, Black shoes with
   black shocks, Digital Thermometer, Pen and marker and small spiral Note Book in their
   Tools Kits
   Fingernails must be short, cleaned and no nail polish allowed.
   Rings, watches or earrings are not allowed.
   Daily shaving
   The hair should be short only half inch length .
   Daily bathing, shampooing and unscented deodorant to be used.
   Perfumes, after shaves with cologne and highly scented deodorant are not permitted.
Health Safety and Sanitation-
   All students need to follow the health and food safety regulations .
   Students must keep themselves, their workstations and kitchen in spotless order at all times.
   Wash hands after every use.
   Always taste your food with a cleaned Spoon.

Kitchen Cleanliness and Safety-

   Each student is responsible for organizing and keeping the kitchen clean throughout the
   All students will look after the kitchen as well as the campus at all times.
   All students will stay until the kitchen is cleaned at the end of the Day.
   Always use Duster / Oven gloves while handling hot pots and utensils.
   Ask for HELP- for carrying, lifting or reaching for large or heavy items.
   Make your presence known when working around or working around people . This is
   especially important when carrying hot and heavy items. Announce in a Loud Clear
   Voice” WATCH OUT”.
   Keep Knives sharp. Handle with care. Never attempt to catch a falling knife.
   Never put a knife in the sink or dish washing area.
   Your knife and personal belongings are your responsibility.
 Medical Emergencies-
 Inform the chef instructor(s) immediately.

 A First Aid Kit is located in the Kitchen for Minor Cuts and Burns.

 Students are responsible for their own health care insurance during the programme.

 Students will be shown the location of the first aid box and their usage on the first day of
the Class.
 All wounds/ cuts need to be properly bandaged and covered with a finger Cap.

  The Emergency medical charges will be taken care by the School and the amount will be
deducted from the Security deposit and the same will be intimated to the parents.
  Use of Phone-
   No personal calls to be made or received during the class except emergencies.
   The administration department informs the message to the chef instructor who
   ultimately relays them to students.
   Please advise family and friends regarding this discipline.
   Cell phones are not permitted in the campus.
   Every Saturday 8 am to 9 am , the parents can call to school at the telephone- 044
   22232708 .

   Consumption of food and Beverage –
   All students will have their food in the premises.
   Self service.
   They will wash their utensils and pots including the floor, after the food preparation, as
   per the Duty Roaster.
   We take care of the food and beverage aspect in case of sick students.
 With prior permission from the chef Instructor the student can invite guests for a meal or

To My Dear Parents and Students-



Bhakti Industrial School of Cooking,
Chef Himanshu Sahoo,
Correspondent and Principal.

                                  APPLICATION FORM
Please write clearly in BLOCK LETTERS, and attach photocopies of school , work certificates and 2 no recent
colored passport size photo *

Family name:                                         First names:

Male: □                    Female: □                          Date of birth:

Nationality:                                Marital Status:

Address: Village -                           Po-

City:                      State:                        Country:

Phone:                                        Fax:

Parents name and profession:

Parents address:

City:                         State:                   Country:

Phone:                       :                       e-mail

For which Category do you wish to register?

         □ Food Production 18 months

         □ Food Production 12 months

         □ Food Production 6 months

         □ Food Production For House Cooks 30 days

         □ Food Production For House wives 3 months.

         □ Food Production Advance Course for Final year students 3 months

       School / University and professional training attended:
       Year           School / Institute        Qualification     Grade / Percentage

Employment held (starting with most recent):
       Year            Employing Firm           Position Held         Reason for

Languages: Please tick as required
Languages          English             French          German       Others:




Mother Tongue:

Do you have any physical disability?                     □ No          □ Yes
If yes, please specify:

How were you informed about BHAKTI Industrial School of Cooking ?

□ Representative     □ Advertisement*             □ Education fair, specify

□ Internet           □ Others*

* Please specify     Name and Contact Number

I wish to inform that all the information given is true to the best of my knowledge. I have read
and accepted the information contained in the Prospectus , as well as the terms and conditions
governing fees and dismissal. I am aware of the fact that course conditions and programmes can
be changed without prior notice.

Signature of applicant:

Place and date:

Signature of the Father / Mother or Guardian-

Place and Date

* Please attach two Reference Letters other than Family and friends who are known to you at
least for 2 years-


Interviewed by:

Certificates Checked by:

Date:                                 Fees to Collect:

Fees Collected by:

                                                         Receipt Number