Assignment Brief for Learners & Feedback Form

MUSKAN [BATCH-C2]
Learner Name
Course Title Frankfinn Certificate in Aviation, Hospitality and Travel Management.
Assessor Name SHWETA SHARMA
I.V. Name
Unit No. & Title 4 :- AVIATION INDUSTRY
9 :- OPERATIONAL TRAINING

Outcome Numbers & UNIT 4

Statements LO 1: Understand the roles, responsibilities, and functions of the cabin
crew. Learn - Types of the aircraft and its features, Aviation terms, Interior
and Exterior part of an aircraft

LO 2: Understand the range of Infight meal services and its procedure

.
LO 3: Learn and Analyze about the Dangerous Goods and issues related
to Aviation security

LO 4: Explain and Analyze the emergency situations.

UNIT 9 –
LO 1: Learn about Domestic and International airports.
LO 2: Know the different types of service equipment’s in detail.
LO 3: Learn how to make Announcements.
LO 4: Learn different types of Safety emergency equipment’s.

Issue Date Submission Date

Learner’s Declaration

I confirm, the contents of the final assignment submitted, is based on personal research and analysis.
Learner Signature Date

Instruction Your assignment will not be accepted if it does not contain details of the text
material or unanswered or left incomplete

Guidelines: Students to attempt the below questions for getting PASS/ MERIT/ DISTINCTION
1. Write your responses in the space provided below the questions
2. Review your answers before submitting the Assignment
TIMELINE: You can take up to One week to submit the Assignments

C4.A4/9
Ques. 1. Briefly describe / write about the current updates in Aviation Industry (MINIMUM- 5
points). Justify with articles taken from Websites, newspaper & magazines. (PASS)
AnsHere are some recent updates on the aviation industry:

Airport news
Newcastle International Airport won the 2024 Routes World Awards and the Under 5 Million
passenger award. Changi Airport Group is expanding its international network, and Chongqing
Jiangbei International Airport is building Terminal 3B and a fourth runway.

Commercial aviation
Avelo Airlines launched its first flights from Houston, and European officials approved an extra
fuel tank for the A350-1000s.

Aerospace
The firefighting sector is struggling to train and retain enough people, and the industry is
preparing new fleets of fixed-wing aircraft to tackle wildfires. United Aircraft produced its first
R6000 6-metric-ton tiltrotor drone.

Airlines
British Airways reduced some frequencies due to durability issues with its Boeing 787 aircraft
engines. Delta Air Lines added a new route to Copenhagen and plans to resume Los Angeles-
Shanghai in June 2025.

Other news
Sikorsky was awarded a $9 million DARPA contract to install its Matrix autonomy system in a
U.S. Army UH-60M Black Hawk helicopter. Boeing plans to conclude production of the 767F
freighter.

Aviation Week also has upcoming events, including:

CAPA Airline Leader Summit - Latin America & Caribbean: August 22-23, 2024 in Trinidad and
Tobago
MRO Asia-Pacific: September 24-26, 2024 in Singapore
Program Excellence Forum & Awards: November 20, 2024 at the National Press Club in
Washington, DC
Ques. 2. Describe the functionality of the parts mentioned below: (PASS)

 Cockpit:
 Ans. The cockpit is the control center of an aircraft where the pilot and co-pilot operate
the plane. It contains all the necessary instruments, controls, and communication
systems to manage the flight, including navigation, engine management, and
communication with air traffic control. The cockpit allows the pilots to monitor the
aircraft's systems and make adjustments as needed to ensure a safe and efficient flight.

 Cargo:
Ans.usally provided on Tyr underside of the aircraft for storage of passager baggage and
freight. Air Cargo transport a variety of goods from passenger baggage to industrial
material.

 Exterior parts – Primary and Secondary control:

Ans PRIMARY CONTROS=
Ailerons :
. Located on the outer edge of the trailing edge of the wings.
. They are two in number one on each wings.
. Helps in roll and banking of the aircraft.
. This movement is around the longitudinal axis.

Elevators:
. Located on the horizontal stabilizer and are two in numbers.
. Helps in pitching the aircraft.
. This movement is around the vertical axis.

Rudder:
.Locater on the vertical stabilizer and one in number .
. Helps in yawing of aircraft.
. This movement is around the vertical axis.

SECONDARY CONTROLS=
 Spoilers:
. Special panels built into the upper surface of the wing that, when raised, "spoil" the flow
of air across the wings and thereby reduce the speed generated . They are useful for
expediting a descent . They are also used for slowing the aircraft on the ground after landing
or after an aborted take off.

Flaps:
.The movable portions of the wings closet to fuselage. These are control surface installed on
the trailing edge of a wing and used to increase the amount of lift generated by the wing at
the slower speed. Flaps also have the effect of slowing an aircraft during it's landing
approach.

Slats:
.Special surface attached to or actually part of the leading edge of the wings. During takeoff
and landing, they are extended to produce extra lift.

 Interior parts – Baby bassinet, Bulk Head, Coat compartment, Jump Seat.

Ans BABY BASSINET: A small foldable bed/crib for babies on board which can be hooked on
the slots on the bulkhead facing the first row of seat in every zone. All bedding in this is
sterilized and sealed the crew has to open them.in front of the passenger only.

BULK HEAD: Partitions or walls in the fuselage to make compartments for different purpose.

COAT COMPARTMENT: Cupboards in the aircraft, usually placed in the cabin in different zones
forhanging pieces of clothing life coats etc belonging to the passengers.they can also be used
for storage purpose.

JUMP SEAT: Jump Seat are installed next / near to a floor level exit. Jump seats are folded
types ,springs loaded seats, equipped with a4 point restraint harness. It is located near all main
exits. It should be occupied by the flight attendant for takeoff and landing and turbulence. The
Jump Seat must be secured in the close position.

 Slide Raft
 Ans A slide raft is a dual-purpose inflatable device used in aircraft for both evacuation and
flotation in case of an emergency landing, particularly over water. Here are its main
functions:

1. Emergency Evacuation: During an emergency, such as a crash landing or emergency

evacuation, the slide raft is deployed from the aircraft doors. It inflates quickly to form a
slide, allowing passengers and crew to safely exit the aircraft, typically during an emergency
on the ground.

2. Flotation Device: In case of a water landing (ditching), the slide raft also serves as a life
raft. Once detached from the aircraft, it can float and support passengers and crew, offering
shelter until rescue teams arrive.

3. Survival Features: Slide rafts are equipped with survival kits that may include water,
flares, first-aid supplies, and life vests. They are also designed to carry a specific number of
people and may feature protective canopies to shield passengers from the elements

 Cabin Inter Communication System

Ans The phone network on board consisting of handsets in the flight deck ,near every
Door,flight attendant station and crew rest area. Each handset can initiate and receive calls
from all points.

 Passenger Service Unit

Ans The Passenger Service Unit (PSU) in an aircraft is a panel located above each row of
seats, typically integrated into the overhead compartments. It provides several essential
features and services for passengers. The main components of a PSU include:

1. Reading Lights: Individual lights that passengers can control to illuminate their personal
space, useful for reading or working without disturbing others.

2. Air Vents: Adjustable nozzles that allow passengers to control the flow and direction of air for
personal comfort.

3. Call Button: A button passengers can press to request assistance from the flight attendants.
4. Fasten Seatbelt and No Smoking Signs: Illuminated signs that alert passengers when they
must fasten their seatbelts or when smoking is prohibited (though smoking is banned on most
flights globally).

5. Oxygen Masks: In case of cabin depressurization, oxygen masks automatically drop down
from the PSU, allowing passengers to breathe until the cabin pressure stabilizes.

6. Speaker: The PSU often contains a speaker for cabin announcements, ensuring passengers
can hear important information from the crew.

Ques 3. What are the duties and responsibilities of a Chief Purser? (PASS)
Ans The chief purser (CP) is mainly found on larger aircrafts types and is in charge of the
running of the Cabin. They report when the Cabin is secure for takeoff and landing, deliver on -
board announcement and any broken or missing emergency equipment items to the pilots after
preflight checks .they general operate the doors during routine flights as well as holds the
manifest and account for all money and required paperwork and reports for each flight . Cheif
Purser are the flight attendant who have been promoted through the ranks-flight attendant.
Chief Purser typically earn a higher salary than flight attendants because of the added
responsibilities.

Ques 4 - (a) What is the difference between? (PASS)

 Narrow body and Wide body aircraft -

The main difference between narrow-body and wide-body aircraft lies in their size and seating
configurations:
1. Fuselage Width:

Narrow-body aircraft: These planes have a single aisle and a smaller fuselage, typically between
3 to 4 meters (10 to 13 feet) wide. They are generally designed for short to medium-haul flights.

Wide-body aircraft: These planes have a larger fuselage with two aisles, also known as "twin-
aisle" aircraft. Their fuselage is typically between 5 to 6 meters (16 to 20 feet) wide, and they
are used for long-haul flights due to their ability to carry more passengers and cargo.

2. Seating Capacity:

Narrow-body aircraft: Typically seat between 100 to 240 passengers, with a single aisle and
seating configuration that is usually 3-3 or 2-2 on either side of the aisle.

Wide-body aircraft: Can accommodate between 250 and 850 passengers, depending on the
model. They have a twin-aisle configuration, with seating layouts that can be 2-4-2, 3-3-3, or 3-
4-3.

3. Range:

Narrow-body aircraft: Usually designed for short to medium-haul routes, with ranges typically
between 3,000 to 5,000 kilometers (1,800 to 3,100 miles).

Wide-body aircraft: Primarily used for long-haul flights, with ranges exceeding 10,000
kilometers (6,200 miles) on some models, making them ideal for transcontinental and
intercontinental routes.

4. Cargo Capacity:

Narrow-body aircraft: Have limited cargo capacity due to their smaller fuselage, mainly suitable
for passenger luggage and light cargo.

Wide-body aircraft: Offer much larger cargo holds, often used to transport significant amounts
of freight along with passenger baggage, especially on long-haul flights.
.

 Major and Minor meal service -

Major Meal Service:

A major meal service is typically a more substantial offering, often resembling a full meal with
multiple courses. It is usually provided on longer flights or at traditional meal times (breakfast,
lunch, or dinner). It includes:

1. Multiple Courses: Major meals often come with several courses, such as:

Appetizer or salad

Main course (with choices of meat, vegetarian, or special dietary options)

Dessert (cake, fruit, or other sweets)

Bread and butter

Beverage service (including soft drinks, water, coffee/tea, and possibly alcohol in premium
classes)

2. Long-Haul Flights: These are typically served on medium- to long-haul flights (3+ hours),
particularly during meal times or overnight flights.

3. Class-Specific: In premium cabins (business or first class), major meal services may be more
elaborate, with options like:

Fine dining experiences

A wider selection of beverages, including wine or champagne

Personalized service with multiple options for each course

Minor Meal Service:

A minor meal service is lighter and simpler than a major meal service. It is typically provided on
shorter flights or outside of traditional meal times. It includes:

1. Snack or Light Meal: Minor meals may consist of:

Light snacks (sandwiches, wraps, or finger foods)

Small salads or cold plates

Dessert or fruit

A smaller beverage selection (water, coffee/tea, soft drinks)

2. Short-Haul Flights: These are more common on short-haul or regional flights (typically under
3 hours), or during off-peak hours (between meal times).

3. Simpler Service: The service is often quicker and more streamlined, focused on convenience
and efficiency, especially in economy class.

 Private and Commercial aircraft -

PRIVATE AIRCRAFT= the aircraft owned by the individuals or corporations for their personal use
is called as Private aircraft.

COMMERCIAL AIRCRAFT = The aircraft flown for the commercial reason that is for some form
of remuneration. All airlines come in this category and so do cargo carriers, Individuals who
leads out their privately owned aircrafts etc.

Ques. 4 (b) Which documents to be carried by crew for a domestic flight? (PASS)

Ans. The documents carried by the crew for a domestic flight are-:
1. Airline identify card
2.Security pass issued by Airport Authority of India .
Or
Airport Entry PASS (AEP)
3.Crew Member Certificate (a Certificate issued by DGCA to all Cabin crew)
4.Flight Safety Certificate (SEP/DGR/AVSEC)

Ques 5. (a)Describe the Embarkation & Disembarkation procedure for Special handling
passengers mentioned below. (PASS)
 UNM
Ans UNM (UNACCOMPANIED MINOR) a passenger who is below the age of eighteen
And travelling alone in usually classified by most Airlines as an UNM :-
.UNM board first and deplane last
.ground staff hand over UNM to Cabin crew in charge of the zone /section in which staff is
to be seated .
.papers & documents are given to thr Cabin crew .
.Seat belt and usage of oxygen mask is told to the UNM.
.Location of LAV and galley and exits are shown to the UNM
."Giveaways" like toys or books are given to the UNM.
.After Landing UNM will be handed over to the ground staff.

 Expectant mother
Ans .The Expectant mothers can travel without doctor's Certificate till 28 weeks .
.For 28-32 weeks she need to carry Fit to Fly Certificate from the treating doctor.
.For 32-36 weeks she need to carry Fit to Fly Certificate from the treating
obestrician stating the number of weeks also.
. In case of complications pregnancy she also has to meet Airline doctor get MEDA from
Airline doctor mentioned Fit to Fly and she also has to fill indemnity BOND.

 Mother with infant

Ans .They are usually seated on the carrycot seats .The carrycot/bassinet should be placed
soon after take off and removed when aircraft starts it's descent to the destination.
. The infant should be on the mother's lap during take off and landing .they should also be
advised to feed the infant at this time and put cotton in the infants ear to prevent pressure
distress.
.Extra amenities like napkins , disposable diapers, feeding bottles,(when required) ,
Baby food should be offered .
.Just before the meal service commences , the mother should be asked when she would like
her meal. More often than not. They eat later when the Cabin crew can look after infant
whilst they eat .in such cases their choice of meal should be kept separate.

 Deportee
Ans A person with invalid immigration documents or one who is being sent back to his
country of origin because of some legal/security matters is a deportee. Often in the latter
case he/she is accompanied by extra security. They are boarded last and deplane last. The
senior Cabin crew for that zone handles all the paperwork .these passenger are usually
 seated near the galley area, where the cabin crew observe them in flight. They are not
permitted to deplane at transit halts.

 Wheel Chair passenger

Ans. .Few passengers need that extra attention as they are physically handicapped
(paraplegic/quadriplegic) or are suffering from or recovering from serious illness.
.the passenger is boarded first and deplane last .often classified as a "wheelchair"
passenger on PIL (passenger information list) he/she is handed over to tha crew in whose zone
he /she is seated .
.seriously ill passenger are often accompained by a relative or a medical personnel like
doctor or a nurse.
. They are seated close to toilet . Many airlines have a specially designated Handicap
toilet one that is designed with extra amenities to help such passenger.

Ques 5 (b) What precautions to be taken by an Airline for transportation of Dangerous Goods?
(PASS)
Ans. When transporting dangerous goods (hazardous materials) by air, airlines must follow
strict regulations to ensure safety for passengers, crew, and the aircraft. These goods could
pose risks such as fire, explosion, or toxic exposure if not handled properly. Here are key
precautions that airlines must take:

1. Compliance with Regulations:

Airlines must comply with international regulations like the International Air Transport
Association (IATA) Dangerous Goods Regulations (DGR) and the International Civil Aviation
Organization (ICAO) Technical Instructions.

They must also follow national aviation authorities' regulations, such as those by the FAA (U.S.)
or EASA (Europe).

2. Proper Classification and Labeling:

Dangerous goods must be accurately classified, and only those permitted for air transport may
be shipped.

Proper labeling and marking of goods are essential to clearly identify the type of hazard (e.g.,
flammable, corrosive, toxic, etc.).
Goods must have the correct UN number and hazard class symbols.

3. Packaging Requirements:

Dangerous goods must be packed in approved, leak-proof, and impact-resistant containers.

Packaging should prevent spills, leaks, or the release of harmful substances during transport.

Special packaging (e.g., outer containers, absorbent materials) may be required for goods like
explosives, corrosives, or toxic substances.

4. Documentation:
Proper shipping documentation is mandatory. This includes the Shipper's Declaration for
Dangerous Goods, detailing the nature of the goods, their classification, and handling
instructions.

The documentation should accompany the goods, and the airline must ensure that the
information is accurate and complies with regulations.

5. Training of Personnel:

Airline staff, including those involved in cargo handling, loading, and check-in, must receive
comprehensive training on handling dangerous goods.

Training includes understanding how to identify dangerous goods, proper packaging, and how
to respond to spills, leaks, or other emergencies.

6. Handling and Storage:

Dangerous goods should be carefully handled and loaded to prevent damage during transport.

They must be stored in designated areas in the cargo hold, separate from passengers, and in a
manner that ensures they are not exposed to extreme temperatures or physical damage.

Incompatible goods (e.g., flammables and oxidizers) should not be stored near each other to
prevent dangerous reactions.
7. Limiting Quantities:

Airlines must ensure that only permitted quantities of dangerous goods are carried aboard the
aircraft, based on regulations.

In some cases, limits are placed on how much of a substance can be carried to minimize risk.

8. Passenger Awareness:

Airlines must inform passengers about the types of items they are prohibited from bringing on
board (e.g., lithium batteries, flammable liquids, and certain chemicals).

Signage and verbal reminders are given during check-in and boarding, and passengers are
encouraged to declare any items that may be considered dangerous.

9. Emergency Preparedness:

Airlines must have emergency procedures in place to deal with any incidents involving
dangerous goods, such as spills, leaks, or fires.

Crew members should be trained in emergency response, including the use of fire
extinguishers, protective gear, and how to handle chemical or biological hazards.

10. Inspection and Audits:

Regular inspections of dangerous goods packages before loading and audits of documentation
help ensure compliance with safety regulations.

Non-compliant shipments should be rejected, and the airline must report any violations or
incidents to regulatory authorities.
Ques 6. Explain Aviation Terms: (PASS)

 Child fare – A Passenger who has reached his or her second birthday but had yet to
reach his or her twelfth birthday.

 Scheduled Flight – Certified aircraft flights, which I'd detailed in the Airline schedule.

 May Day - International radio distress call (from the French, m'aidez - help me) .it
signifies imminent danger to life requiring immediate assistance.

 Baggage allowance – the per person , amount of Baggage by total weight or the number
of pieces of volume that will be transported free of charge .

 Wind shear - A change in Wind direction or Wind speed or both, In a short distance
resulting in a tearing or shearing effect . It can exist in vertical , horizontal or both
directions.

 Dog House – A small cupboard, placed on the floor of the aircraft on casters,usually
behind the last row of seats in every zone/section of the plane. Used for storage
purpose.

 Chocks – A wedge like construction placed in front of the wheels to prevent aircraft
moment on ground .

Ques - 7 (a) Analyze the below mentioned Emergency Equipment: (Merit)

Name of the Used in what kind of emergency

emergency
equipment
Smoke Hood Smoke Hood or Portable Breathing equipment
(PBE) is used in Fire fighting when the dense
Smoke, heavy Fire and toxic fumes are
available .
Oxygen Bottle Oxygen Bottle is used in medical assistance (first
aid) and in post decompression walk around .
Fire axe Fire axe is used to cut through light structure,
break windows and panels in the emergency, to
cut electrical wire,it had insulated handle which
is resistant to high voltage.
Asbestos Gloves The Asbestos Gloves are used to holding hot
metals or handle of lavatory in case of fire etc.

Fire Extinguisher Fire Extinguisher is used to Extinguish fires in

the aircraft such ad oven Fire or lavatory Fire.

Door barrier It is used for the Safety of passengers and crew ,

strap whenever the cabin Door is open without step
ladder at Door.

Mega Phone Power Mega Phone is used to make important

announcement or to control the crowd after the
evacuation.

ELT Emergency Locator Transmitter is used after

crash when it activated it help to assist in the
location of airplane during search and rescue
operation. It transmits radio signal and used
during land evacuation and ditching .

7 (b) Abbreviations: (Merit)

ATA: Actual time of arrival

DGCA: Director General of Civil Aviation

ICAO: International Civil Aviation Organisation

ATF: Aviation Turbine Fuel (kerosene)

RWY: Runway

APU: Auxiliary Power Unit

JNML: Jain Meal

MOML: Muslim Meal

HNML: Hindu Non-vegetarian Meal

BBML: Infant/Baby Meal

DBML: Diabetic Meal

Ques. 7 (c) Give the timings for all Major meal and Minor meal services? (Merit)
Ans. Major Meal Service-:
1.Breakfast= 0530 hrs- 1000 hrs
2.Lunch. = 1200 hrs- 1430 hrs
3.Dinner. = 1900hrs - 2200 hrs
4. Supper. =1800hrs - 1930 hrs

Minor Meal Service :-

1. Continental breakfast = 0430 hrs- 0630 hrs
2.Hi- Tea (mid morning snacks)= 1000hrs - 1200hrs
3. HI-Tea (afternoon snacks) = 1500hrs- 1800hrs
4. Collation (mid night snacks) = late nights sector.early evening flights.

Ques – 8 (a). Define Decompression? What are the types of Decompression and what is the
procedure to be followed by the Cabin crew to handle during decompression and post
decompression? (DISTINCTION)
Ans. The loss of air pressure in the cabin due to mechanical or structural failure is called
decompression.
Decompression cab be of two types .
1.slow decompression- usually very small and slow reduction of air pressure is seen
here.technical and mechanical failure of some aircraft equipment or leak from Door is usually
the cause.the first sign are discomfort while Breathing, ear hoping and uneasiness in some
passenger
2. Rapid decompression- this is caused when the air pressure in the cabin suddenly falls or the
cabin altitude rapidly increase structural damage some piece of fuselage either breaking away
or a big Crack developing in it through which the cabin air is fast escaping is one of the main
reason .acute ear distress, sudden cooling of the cabin , foggy cabin , a loud noise
accompanying the exit of air are the indications of Decompression.
Cabin crew procedure during decompression :- grab thr nearest mask and sit down
immediately with whatever seat available or else,wedge between the passenger. First secure
yourself and then help other by shouting the commands
Grab your mask
Pull mask towards you
Breath
Fasten details
Once captain shouts command "safe to remove mask"
Cabin crew gets up from their seats and does post decompression.
Carry Portable oxygen mask and MRT
Check on passenger and if required use MRT to deploy the oxygen mask from the PSU.

8 (b) What are the different cuisines of the world - region wise (European cuisine, East and
South East cuisine, South Asian cuisine, American cuisine and Mexican cuisine) Explain in detail
with dishes? (DISTINCTION)

Ans. Here’s a detailed overview of various cuisines from around the world, focusing on
European, East and Southeast Asian, South Asian, American, and Mexican cuisines, along with
examples of notable dishes from each region.

1. European Cuisine

European cuisine is diverse, influenced by the continent's climate, culture, and history. Major
regions include Western, Northern, Southern, and Eastern Europe.

Western European Cuisine:

Countries: France, Germany, Belgium, Netherlands

Notable Dishes:

Coq au Vin (France): Chicken braised with wine, lardons, mushrooms, and garlic.

Sauerbraten (Germany): Pot roast, usually of beef, marinated before slow cooking.

Moules-Frites (Belgium): Mussels cooked in white wine and served with fries.

Northern European Cuisine:

Countries: Sweden, Norway, Denmark, Finland

Notable Dishes:

Swedish Meatballs: Ground meat (beef and pork) balls served with gravy and lingonberry sauce.

Rømmegrøt (Norway): A porridge made of sour cream, flour, and milk, often served with sugar
and cinnamon.

Smørrebrød (Denmark): Open-faced sandwiches topped with a variety of ingredients, like

herring, liver pate, or cold cuts.

Southern European Cuisine:

Countries: Italy, Spain, Greece, Portugal

Notable Dishes:

Pasta Carbonara (Italy): Pasta with eggs, cheese, pancetta, and pepper.

Paella (Spain): A rice dish cooked with saffron, seafood, chicken, and vegetables.

Moussaka (Greece): Layered dish with eggplant, minced meat, and béchamel sauce.

Eastern European Cuisine:

Countries: Poland, Russia, Hungary, Czech Republic

Notable Dishes:

Borscht (Ukraine/Russia): Beet soup often served with sour cream.

Goulash (Hungary): A hearty stew of meat and vegetables, flavored with paprika.

Pierogi (Poland): Dumplings filled with potatoes, cheese, or meats, often served with sour
cream.
2. East and Southeast Asian Cuisine

This region includes a rich tapestry of flavors, often characterized by the use of rice, noodles,
and a variety of spices.

East Asian Cuisine:

Countries: China, Japan, Korea, Taiwan

Notable Dishes:

Peking Duck (China): Crispy roasted duck served with thin pancakes and hoisin sauce.

Sushi (Japan): Vinegared rice combined with various ingredients, including seafood and
vegetables.

Kimchi (Korea): Fermented vegetables, usually napa cabbage and radishes, seasoned with chili
pepper and garlic.

Southeast Asian Cuisine:

Countries: Thailand, Vietnam, Indonesia, Malaysia, Philippines

Notable Dishes:

Pad Thai (Thailand): Stir-fried rice noodles with shrimp or chicken, tofu, peanuts, and bean
sprouts.

Pho (Vietnam): Noodle soup with broth, rice noodles, herbs, and meat, typically beef or
chicken.

Nasi Goreng (Indonesia): Fried rice dish often served with fried egg and vegetables.
3. South Asian Cuisine

South Asian cuisine is known for its bold flavors and extensive use of spices, with significant
regional variations.

Countries: India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan

Notable Dishes:

Biryani (India/Pakistan): Aromatic rice dish cooked with marinated meat, spices, and saffron.

Butter Chicken (India): Chicken cooked in a creamy tomato sauce, often served with naan or
rice.

Rogan Josh (Kashmir): Slow-cooked lamb curry with yogurt and spices.

Samosas (India/Pakistan): Fried or baked pastry filled with spiced potatoes, peas, or meat.

4. American Cuisine

American cuisine is a melting pot of flavors, influenced by immigrant cultures, regional

ingredients, and traditions.

Regions: North America, Central America, South America

Notable Dishes:

Burgers (USA): Ground beef patties served in a bun with various toppings like lettuce, tomato,
and cheese.

Barbecue Ribs (USA): Pork or beef ribs cooked slowly and coated with barbecue sauce.

Tacos (Mexico): Corn or flour tortillas filled with meat, beans, cheese, and vegetables.

Poutine (Canada): French fries topped with cheese curds and gravy.
5. Mexican Cuisine

Mexican cuisine is known for its vibrant flavors, colors, and ingredients, emphasizing corn,
beans, and chili peppers.

Notable Dishes:

Tacos: Tortillas filled with various ingredients, such as grilled meats, vegetables, and sauces.

Enchiladas: Corn tortillas filled with meat or cheese, rolled up, and covered in chili sauce.

Mole Poblano: A rich, complex sauce made with chili peppers, chocolate, and spices, typically
served over chicken.

Tamales: Masa (corn dough) filled with meats or sweet fillings, wrapped in corn husks, and
steamed.
8 (c) Do a case study of any actual mishap of an air crash. Your concluding statements should
give your own opinion as a result of the research conducted by you. (DISTINCTION)
Ans Case Study: Air France Flight 447

Overview of the Incident On June 1, 2009, Air France Flight 447, an Airbus A330-203, crashed
into the Atlantic Ocean while en route from Rio de Janeiro, Brazil, to Paris, France. All 228
passengers and crew on board perished. The incident remains one of the deadliest aviation
disasters in history.

Sequence of Events Approximately three hours into the flight, the aircraft entered an area of
thunderstorms. The autopilot disengaged after the Pitot tubes, which measure airspeed,
became obstructed by ice crystals. This led to unreliable airspeed readings. As the pilots
responded to the loss of autopilot, First Officer Pierre-Cédric Bonin made excessive control
inputs, causing the aircraft to stall. Despite multiple warnings, the crew failed to recover from
the stall before crashing into the ocean.

Investigation Findings The French Bureau of Enquiry and Analysis for Civil Aviation Safety
(BEA) conducted an extensive investigation, which included the recovery of the aircraft’s
black boxes two years after the crash. The final report highlighted several key factors
contributing to the accident:

1. Pilot Error: The crew's lack of experience and training in manual flying at high altitudes led
to inappropriate control inputs during the stall.

2. Failure to Execute Procedures: The pilots did not follow the “unreliable airspeed”
procedures after losing airspeed indications.

3. Crew Resource Management (CRM): Communication among the crew deteriorated as the
emergency unfolded, leading to a lack of coordinated responses.

4. Systemic Issues: Airbus and Air France were aware of the deficiencies in the aircraft's Pitot
system prior to the accident, yet did not implement mandatory upgrades.

Lessons Learned The crash of Flight 447 prompted significant changes in pilot training and
aircraft systems. Key improvements included:

Enhanced training for pilots on manual flying techniques, particularly in high-altitude and
low-speed scenarios.

More stringent procedures for addressing unreliable airspeed readings.

Emphasis on effective CRM to improve cockpit communication and decision-making during
emergencies.

Conclusion

The tragic loss of Air France Flight 447 underscores the critical importance of pilot training,
adherence to procedures, and effective communication in aviation safety. While
technological advancements can mitigate risks, human factors remain a significant
contributor to aviation incidents. This case illustrates the need for continuous improvement
in training and operational protocols to ensure the safety of air travel. The aviation industry
has learned from this disaster, leading to enhanced safety measures that aim to prevent
similar tragedies in the future.