DIPLOMA IN FOOD PRODUCTION & CULINARY ARTS
Diploma in Food Production is a 1.6-year long course followed by 24 weeks of industrial training. The minimum eligibility for pursuance of the course is the successful completion of the 10+2 level of education, or a Bachelor’s degree, depending on the type of the course.
Hospitality-based establishments, such as hotel, restaurant, fast food outlet, resorts, railways, airlines, cruise liners, and others such, require trained personnel to man their operations. The National Council for Hotel Management offers five different skill-oriented diploma courses to address the need for such personnel.
The career-oriented program comprises both theoretical and practical components of study. The focus, however, is laid on practical training in addressing the catering-related aspects of different offshoots of the hospitality industry.
Major components of study included in the course’s curriculum are cookery, larder, hygiene and nutrition, commodities and costing, computer awareness, etc.