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Govt. Food craft Institute Kerala- hospitality institute since 1967, 12 centers acrossthe state.
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There is a Holy saying, “No one is so rich that he does notneed another’s help. No one is so poor not to be useful somedayto his fellow man: and the disposition to ask assistance fromothers with confidence and to grant it with kindness is part of ournature.”
Food Craft Institute provides training to youngsters inHotel, Catering and Tourism Industry. The whole hospitalityindustry is a booming one and we bear in mind the innumerableopportunities offered in Hotel Industry and varied cateringestablishments. But an employee at any level in the Industry,must have good practical and theoretical knowledge. Curriculamand syllabus is shaped giving attention to the said points.
One must be an epitome of discipline in order to besuccessful in the hospitality industry. Management & staff ofFood Craft Institute in Kerala take utmost care in gaining theabove goal.
These are treasures that shall arise far beyond the shiningskies, so let us try to attain it.
E.K. Bharat Bhushan
Government of Kerala SecretariatThiruvananthapuram-6985 001Telefax : +91-471-2327550Phone : 2518838 Cell: +9447093100E-mail: [email protected]@keralatourism.org
E.K. Bharat Bhushan I.A.S.Principal Secretary -General Administration,Tourism, Culture & Dewasom
FRO
M C
HA
IRM
AN
’S D
ESK
KODIYERI BALAKRISHNANMinister for home, vigilance & Tourism
Thiruvananthapuram 695 001Phone: Off: 2327976, 2327876
Res: 2727842, 2727882
FRO
M C
HA
IRM
AN
’S D
ESK
I am happy to note that the Food Craft Institute
(Kerala) Society, established in 1967, has been playing a
very vital role in educating and training manpower re-
quired by the hospitality industry. The importance and
responsiblity of the Institute is increased in the wake of
the boom in the industry and I am sure that the Institute
will endeavor to meet effectively the increasing demand
from the industry. I wish the Institute all success in its
noble efforts.
Kodiyeri Balakrishnan
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Dr. Venu V.Secretary to Government
TOURISM DEPARMENTGovernment of Kerala
Thiruvananthapuram 695 001Telefax: +91-471-2327994
PHONE: 2518977Email: venu@ keralatourism.org
www.keralatourism.org
Thiruvananthapuram – 695 023
FRO
M V
ICE-
CH
AIR
MA
N’S
DES
K
I am happy to learn that Food Craft Institute is pub-
lishing a prospectus for 2011- 2012 that gives the details
about the various courses being offered for the hospitality
sector. We are witnessing an unprecedented boom in tour-
ism. In order to ensure that the youth of Kerala take natu-
ral benefit out of this, it is essential to provide high qual-
ity training. Food Craft Institute offers quality training at
convenient locations in ths state that willl empower them
to availof the employment opportunity not merely in
Kerala but in all parts of the world.
Dr. Venu.V
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FOOD CRAFT INSTITUTEDepartment of Tourism, Government of Kerala
The Food Craft Institute (Kerala) was founded jointly by
the Government of India and the Government of Kerala in 1967, at
Kalamassery. This is the first Institute which was started in India.
Since the Government of India identified Tourism and Hospitality as
the single industry which can generate maximum jobs and career
prospects, Food Craft Institutes were started in all major towns and
cities all over India. The Food Craft Institute in Kerala still stands out
as the most dynamic of all the Food Craft Institutes in the country
with 12 centers from Kasargod to Thiruvananthapuram.
This Institute offers value based quality education, in all the
branches of the Hospitality industry and its various courses have been
a stepping stone to many young aspiring candidates who occupy top
executive positions in major Hotels all around the world. The courses
are of 12 months duration, with nine months class and three months
Industrial Training. The training imparted in this Institute will fully
equip the candidates to work in Five Star Hotels, Cruise Ships &
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Liners, Airlines & Air Catering, Railways, Hospitals, Industrial and
Institutional Catering Companies etc, in India and abroad.
With the ever increasing popularity of Kerala as a Tourism
destination globally and with the demand for more five star hotels,
the Food Craft Institutes are fully geared up to equip young men and
women with theoretical knowledge and practical training in the Hotel
trade so that the ever increasing demand for trained professionals in
the industry can be met with.
The Food Craft Institute (Kerala) offers the best placement
service to students, and gives an opportunity to candidates to learn
with fees subsidized by the Government. All examinations and
certification is done by the Government of Kerala, and this Certificate
is recognized by the Public Service Commission for appointments in
all the Central and State Government service.
All Reservation and fee concessions eligible for SC/ST
candidates, and other eligible candidates, including socially and
educationally backward sections are provided as per Government rules
from time to time.
7
1. Synopsis of the Courses
Food & Beverage Service
The Food Service Industry is one of the largest among the serviceindustries in the world today. This course deals with the formal serviceof food and beverages in Star Hotels, Cruise Liners etc at the variousoutlets like Restaurants, bars, banquet halls etc. There are two subjectsWaiting Part One and Waiting Part Two, both with separate theoryand practical examinations. Good communication in English,personality development and computer knowledge are part of thiscourse. Anyone who takes up this course can enter the Hotel Industryas a waiter and can rise up to Sr. Waiter, Captain, Restaurant Manager,Banquet Manager, Food & Beverage Manager etc.
Front Office Operation
This course deals with the reservation, registration and sale ofguest rooms in a hotel. Receiving of guests at the Lobby, allotment ofrooms and collecting payment from the guests are all part of the workof this section. Hotel Reception, Book Keeping, Tourism andComputers with special software training, are all part of the subjectstaught in this course. A person who completes this course joins theHotel Industry as a Front Office Assistant, goes on to become a GuestRelations Executive, Front Office Supervisor, Asst Front OfficeManager, Lobby Manager and Front Office Manager. Special
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significance is given to Personality development communication skillsand etiquette.
Food Production
Scientific Cooking methods and skills are learned hands on. Thecourse covers the planning and preparation of about 200 Indian andInternational dishes, the various aspects of Hygiene Nutrition etc. Aperson who completes this course can join a Five star Hotel as aCook and can go on to become the chief of a section of a kitchen, theAsst. Chef and finally the Chef De Cuisine or Manager of FoodProduction. Special emphasis is placed on discipline grooming andhard work.
Hotel Accommodation Operation
The House Keeping Department is one of the most importantdepartments of a Hotel. This department is responsible for creatingthe right ambience in a hotel. A person who completes this coursecan work as a Room attendant, and get promoted as Floor supervisor,Linen Keeper, Florist, and finally Executive House Keeper.
Bakery & Confectionary
Baking is an art which is in great demand today and baking is anindustry in itself, both in the Hotel Industry and as a stand aloneIndustry The demand for good Bakers is ever on the rise. A candidatewho completes this course learns the theory and practice of Baking,breads, bread rolls, cakes, pastries, cookies and their garnishes etcand has a great scope and career path.
9 Sl.
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13
2. Duration of the Course
Caution Deposit Rs. 250/-Students Activities Rs.150/-
All courses are of twelve months duration with nine months class and
three months Industrial Exposure Training.
3. Details of Fees
1. Front OfficeOperation 100 4350 4350 200 9000
2. Food &BeverageService 100 4350 4350 200 9000
3. HotelAccommodationOperation 100 4350 4350 200 9000
4. FoodProduction 100 3800 8400 200 12500
5. Bakery &Confectionery 100 3800 8400 200 12500
Name of Admn. Tuition Lab. Exam TotalCertificate fee fee fee fee
Course Rs. Rs. Rs. Rs. Rs.
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4. SelectionSelection will be made on the basis of the merit obtained in the qualifying
examination. Candidate should produce all the mark sheets of qualifying examina-
tion to prove the chances taken to pass the examination. Those who have taken
more than 3 chances for the qualifying examination are not eligible for admission.
In the case of candidate who have passed the qualifying examination in the sec-
ond chance, 5 marks and in the case of candidate who have passed in the third
chance, 10 marks will be derated for determining their rank for effecting admis-
sion. In case of tie marks, candidate who have taken less chance will be ranked
first and in case of further tie, marks for English will be considered.
5. Application FormsApplication form and prospectus can be had from the Principals at a cost of Rs. 50
in person or Rs. 75 by Demand draft drawn in the name of the Principal, Food Craft
Institute where admission is sought payable at the State Bank of Travancore for all
institutes other than Uduma, and at Uduma Institute – Syndicate Bank. In case of
SC/ST Candidates the cost of form is Rs. 25 in person and Rs. 35 by post. The
applicant can use the same application form for 3 courses according to their
preferences.
6. Submission of ApplicationApplication Form duly filled together with the following documents (self
attested) should be sent to the Institutions in which admission is required.
a. True copies of the relevant pages of the S.S.L.C. Book in proof of the
date of birth, and mark list of the qualifying examination prescribed as
minimum qualification for each course.
15
b. Community certificate for Scheduled Caste/ Scheduled Tribe/ and other
backward classes issued by a Revenue Officer not below the rank of a
Tahsildar/ Village Officer.
c. Those candidates belonging to socially and educationally backward
classes who wish to get reservation in their respective quota, ie (Ezhava,
Muslim, Latin Catholic, OBH listed under (SEBC) whose parents total
income is less than Rs. 4,50,000/- should produce the creamy layer
certificate from the Officer concerned.
A self addressed stamped card attached with the application may also be
sent along with the application.
Applications which do not contain any of the documents mentioned above
and which are found improper or defective will not be considered. Application
should reach the Institution in which admission is required on or before the last
date fixed for receipt of application by the institutions as per the notification
published in the news papers.
7. Allocation of Seats(As per state government rules)
1. State Merit 64%
2. Ezhava 9%
3. Muslim 8%
4. Latin Catholic (other than Anglo Indian) 2%
5. Other Backward Christian from (SIUC) and converts
to Christianity from Scheduled Castes 1%.
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6. Other Backward Hindus / OEC 5%
7. Scheduled Caste 8%
8. Scheduled Tribe 2%
9. Kudumbi 1%
The communities listed under item 2 to 6 above come under S.E.B.C. and
applicants who are members of families whose aggregate income ie. “income of all
members in the family from all sources taken together” is less than Rs. 4,50,000
(Rupees Four lakh fifty thousand) per annum and which belong to Castes and
Communities mentioned in Annexure to G.O.(P)No.117/2008/Sc/St/DD,
Date.19.12.2008 will be considered as socially and Educationally backward classes
for the purpose of reservation referred to above.
Applicants belonging to L.C. Community who claim eligibility under
reservation quota under item No.4 above should produce a Community
Certificate specifying that they belong to “L.C. Other than Anglo Indian”.
The seats unavailed of by the Scheduled Castes Candidates will go to
Scheduled Tribe Candidate and Vice Versa.
The seats unavailed of by the SC/ST candidates will go to candidates
belonging to OEC.
If any seat in the reservation quota is left unavailed of by candidates
belonging to the respective castes and communities such seats will go to the
open merit pool.
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8. Late Receipt of Application FormsThe Authorities cannot be held responsible for non-receipt or late receipt
of application forms, selection memos etc. and other correspondence regarding
admission. No consideration can be shown for such cases. All documents
pertaining to admission or selection will be sent by ordinary post under
certificate of posting.
9. Mode of AdmissionAdmission to all the courses will be considered on Merit basis. If in a
particular course the application received and the number of applicants appearing
for the interview is less than 50% of the intake of students in the course, the
course will not be conducted during that academic year.
10. Payment of FeeThe fee is payable in two instalments. 1st instalment at the time of admission
which will include admission fee, students activities, caution deposit and 50%
each of Tuition fee and Lab fee. The second instalment is payable before 30th
November, which will include balance of Tuition fee, Lab fee and Examination fee.
11. Protective Clothing /UniformsStudents are required to provide themselves with the following uniforms /
protective clothing while in Kitchen, dining rooms, and class rooms, as per the
direction of the Principal.
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Front Office OperationBoysBlack pant, Black belt, Black shoes, Black socks, Light blue shirt, Black
blazer, Navy blue tie.
GirlsBlack pant, Black belt, Black shoes, Black socks, Light blue shirt, Black
blazer & Blue scarf.
Food & Beverage ServiceBoys & GirlsBlack pant, Black belt, Black shoes, Black socks, White full sleeve shirt,
Black bow tie & Black vest.
Food ProductionBoys & GirlsWhite chef coat, White chef cap, White scarf, White apron, Checked pant,
Black shoes & Black socks.
Hotel Accommodation OperationBoysBlack pant, White half sleeve shirt, Black shoe, Black belt, Black socks,
Black tie, White apron.
GirlsBlack pant, White half sleeve shirt, Black shoe, Black belt, Black socks,
Black vest, White apron.
Bakery & ConfectioneryBoys & GirlsWhite chef coat, White chef cap, White scarf, White apron, Checked pant,
Black shoes & Black socks.
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12. The authorities of the Institute reserve the right to change or modify the
syllabus, prospectus and rules whenever necessary and the same shall be
binding on all students.
13. The authorities reserve the right to postpone or cancel any of the course.
14. Any other details not specifically covered by these clauses will be decided
by the authorities and their decision will be final.
15. Class Hours of Institute 9.30 a.m. to 4.30 p.m,
Office Working hours 9.00 a.m. to 4.45 p.m, (Monday to Friday)
16. Placement CellIndustrial Exposure Training will be arranged by the Placement Cell.
The students who have industrial exposure training as a part of their course
have to complete satisfactorily the training from the establishment in which
the students are deputed from the institute. The result of the candidates
those who have not satisfactorily completed the industrial exposure training
will be withheld. All the expenses related to the training shall be borne by
the students.
18. Regulation of the Food Craft Institute1. Every Student must obtain an identity card which will be supplied on pay-
ment of cost decided by the authority of the respective Food Craft Institu-
tions. The student must always carry the card with his/her photograph
affixed on the same and present it for inspection when demanded. No
student will be allowed to attend classes, practical etc, unless he or she has
his/her identity card with him/her.
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2. Students must attend theory classes, practical and tutorials of the instituteand must visit catering establishments and take part in-door and out-doorcatering parties arranged by the institute. Students must not absent them-selves from any institutional, curricular and extra curricular activities with-out the previous permission of the Principal. Such absence may lead toloss of term. Each student is required to complete 80% attendance, failingwhich, he or she will be disqualified from appearing the examination. If astudent fails to obtain the required percentage of attendance, for medicalor other valid reason, he/she has to submit an application along with rel-evant records, to the Principal, and the Principal shall in consultation withthe concerned teacher examine each case and the decision of the con-cerned Principal, on the matter shall be final.
3. Students must not attend classes other than their own without the specialpermission of the Principal.
4. Conduct of the student in their classes as well as in the premises of theInstitute shall be such as will cause the least disturbance to the fellowstudent or to other classes. The Principal may expel a student whose workor conduct is not satisfactory and the fee paid will be forfeited.
5. Students must not loiter about the Institute premises while the classes areon.
6. Smoking is strictly prohibited in all parts of the Food Craft Institute Build-ings and premises.
7. Students shall do nothing either inside or outside the Institute that will inany way interfere with its orderly administration and discipline.
8. No society shall be formed in the institute and no person invited toaddress a meeting without prior permission of the Principal.
9. In debates and other meetings, the chair must be taken by a responsibleperson approved by the Head of institution and the subject of debatesmust have the previous approval of the Principal.
21
10. No student will be allowed to take active part in current politics.
11. No student should communicate any information or write about any matterdealing with the Institute Administration to the press.
12. Students are expected to take proper care of the Food Craft Institute prop-erty and to help in keeping the premises neat and tidy. Any damage doneto property of the institute by disfiguring walls, door fittings or breakingfurniture etc., is breach of discipline and will be duly punished.
13. If, for any reason, the continuance of a student in the Institute, is, in theopinion of the Principal, which shall be final, detrimental to the best inter-est of the institute, the Principal may ask such student to leave the Insti-tute without giving reasons for his decisions.
14. Students receiving Government or Institute Scholarships or free studentsare granted the same on following conditions.
a. That the students are regular in attendance
b. That their conduct and progress are satisfactory
15. Absence without leave is considered a breach of discipline. Leave withoutpermission is liable to fines. No leave will be granted without previouswritten application except the case of illness or emergency. Prior permis-sion must be obtained for all other leave from the Principal who will con-sider the application on individual merits.
16. Students, when free, should make use of the Institute Library.
17. Students are prohibited from bringing/using mobile phone inside the cam-pus, any mobile phone found with any students is liable to be fined, or thephone confiscated by the authorities.
18. Fees once paid will not be refunded under any circumstances.
19. Any student who has discontinued after the 2nd instalment of the fees falldue, will have to pay the 2nd instalment also before getting his/her certifi-cates.
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Short term coursesNeed based short term courses are conducted from time to time in
connection with Government agencies like Kudumbasree, CBSP, SC/ST development
department, Lakshadweep Administration etc. Courses are also conducted for quasi
government and private organizations. Tailormade courses are conducted for cooking,
baking etc for house wives & students. The duration, the fees, the syllabus &
certification, will be decided by the Principal in consultation with the concerned
agencies, from time to time.
20. Any property of the Institutes damaged due to negligence by a student orstudents will have to be replaced or paid for by them.
21. Matters not covered by the existing rules will rest at the absolute discretion
of the Principal.
22. Non-compliance of the rules of the Institute will lead to severe disciplinary
proceedings including fine.
By Order of the Board of Governors
SECRETARY
FOOD CRAFT INSTITUTE (KERALA) SOCIETY
KALAMASSERY, ALUVA – 683 104
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