IHMCS - Best College of Hotel Management offers courses in Hotel and Hospitality Management with 100% Job Placement offersRead More..
IHMCS is one of the top college in Delhi / NCR with good infrastructure. IHMCS Best College of Tour and Travel Management in India offers you 99% Practical Classes with Communication and Personality Development options. IHMCS offers Bachelor of Hotel Management in India and Diploma in Food Production, Diploma in Front office and Accommodation Management with 100% Placements in top rated industries. Our industry expert teachers guidance will help you to reach at the top of industry.
Culinary arts, in which culinary means "related to cooking", are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners ("the table arts") are sometimes referred to as a culinary art.Read More..
The origins of culinary began with primitive humans roughly 2 million years ago. There are various theories as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. Another theory claims humans may first have savoured roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than the conventional raw meat. Culinary techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advancements in agriculture. In early civilizations, the primary employers of professional chefs were kings, aristocrats, or priests. The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines. A great deal of the study of Culinary Arts in Europe was organized by Jean Anthelme Brillat-Savarin, a man famous for his quote "Tell me what you eat, and I will tell you what you are," which has since been mistranslated and oversimplified into "You are what you eat." Other people helped to parse out the different parts of food science and gastronomy. Over time, increasingly deeper and more detailed studies into foods and the Culinary Arts has led to a greater wealth of knowledge. In Asia, a similar path led to a separate study of the Culinary Arts, which later essentially merged with the Western counterpart. In the modern international marketplace, there is no longer a distinct divide between Western and Eastern foods. Culinary Arts students today, generally speaking, are introduced to the different cuisines of many different cultures from around the world. The Culinary Arts, in the Western world, as a craft and later as a field of study, began to evolve at the end of the Renaissance period. Prior to this, chefs worked in castles, cooking for kings and queens, as well as their families, guests, and other workers of the castle. As Monarchical rule became phased out as a modality, the chefs took their craft to inns and hotels. From here, the craft evolved into a field of study. Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. An integral part of the Culinary Arts are the tools, known as cooking or kitchen utensils, that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine". These tools vary in materials and use. Cooking implements are made with anything from wood, glass, various types of metals, to the newer silicone and plastic that can be seen in many kitchens today. Within the realm of the culinary arts, there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these techniques are shared between cultures and progress with new technology. Different cooking techniques require the use of certain tools, foods and heat sources in order to produce a specific desired result. The professional kitchen may utilize certain techniques that a home cook might not, such as the use of an expensive professional grill but, cooking methods of various kinds can be found in any kitchen at virtually any point in modern human history.
IHMCS (Institute of Hotel Management and Catering Science) - The Best College of Hotel and Hospitality Management.Read More..
IHMCS has been started online admission for Hotel Management, Tour and Travel Management Courses. IHMCS has been started process for the Admission in Various Diploma Offered by its as per NCHMCT guidelines. It has started admission process for Diploma in Food Production, Diploma in Food & Beverage Service Management, Diploma in Front office and Accommodation Management. All Courses have the higher demand in the hospitality industry. IHMCS also offers Various International Courses like ADHM (Advance Diploma in Hospitality Management) from Singapore / Canada / USA. Interested Candidate can apply online through IHMCS website www.ihmcsdelhi.org
International Delegates from Singapore and USA visits at IHMCS, They meet with IHMCS's stdents andRead More..
Guided them about the International Studies. They also brief about American Centre for Education, Singapore and University of Wisconsin, USA. They brief about the Admission Process of Hospitality Courses at Singapore, Canada and USA, if you are also wiiling for the same you can approach IHMCS at +91-8285148784.