DIPLOMA IN FOOD PRODUCTION
Food Production is the heart of Hoteliering and Catering. The work is of a practical and creative in nature. While small hotels employ apprentice cooks, assistant cooks and cooks, larger establishments 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.
Curriculum includes:- Cookery, Larder, Hygiene and Nutrition, Commodities and Costing, Computer awareness.
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*|
|3||DCS-01||Hygiene & Sanitation||2||50|
*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.
RULES AT A GLANCE
|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|