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DIPLOMA IN FOOD PRODUCTION

DIPLOMA IN FOOD PRODUCTION

JOB OPPORTUNITIES

Food Production is the very heart of hotel and catering. The work is of a practical and creative nature. While small hotels employ apprentice cooks assistant cooks and cooks, larger establishment provide for chef-de-cuisine. A head chef controls this important department with large complement of staff and is required to be both a skilled practitioner and an able organizer; Good chefs command high salaries and are among the highest paid professionals in the industry.

Eligibility: Senior Secondary (10+2) or equivalent with English as a subject.
Duration: One Year + six months in industry
Teaching hours per week: 35 Hours
Effective teaching: 34 weeks
Industrial training: 24 weeks after the annual examinations.

TEACHING AND EXAMINATION SCHEME

No. Subject Code Subject Hours per week Term Marks*
THEORY
1 DFP-01 Cookery 3 100
2 DFP-02 Larder 2 50
3 DCS-01 Hygiene & Sanitation 2 50
4 DFP-03 Nutrition 1 50
5 DFP-04 Commodities 2 50
6 DCS-02 Food Costing 2 50
TOTAL 12 350
PRACTICAL
7 DFP-11 Cookery 16 100
8 DFP-12 Larder 4 100
9 DCS-11 Computer Awareness 1
10 DCS-12 Library 2
TOTAL 23 200
GRAND TOTAL 35 550

*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.

RULES AT A GLANCE

NO. TOPIC REQUIREMENT
1. Attendance required to become eligible for exam 75% in aggregate
2. Minimum pass marks for each theory subject 40%
3. Minimum pass marks for each practical subject 50%
4. Maximum duration to pass/clear all subjects/ papers 03 academic years