Diploma in Food Production Course at Hayes Institute of Hotel Management (HIHM), Mohali Syllabus & Subjects Semester Wise

Explore food production techniques, culinary skills, kitchen management. Study online or in-person at your own pace. Develop expertise in the art of food preparation.

Syllabus and Subjects in Diploma in Food Production Course

The syllabus for a Diploma in Food Production encompasses a diverse range of topics and practical skills designed to equip students with the necessary knowledge and competencies in the field of food production. It typically includes subjects such as culinary techniques, food safety and hygiene, kitchen management, menu planning, and nutrition. Students delve into the art of cooking, learning various cooking methods, food presentation, and culinary creativity. Additionally, they acquire a strong foundation in food safety standards, emphasizing the importance of hygiene and sanitation in commercial kitchens. The curriculum often includes modules on kitchen organization, ingredient selection, and menu development, allowing students to understand the intricacies of running a professional kitchen. Throughout the program, students gain hands-on experience through practical sessions, honing their culinary skills and preparing them for a career in the food and hospitality industry.

The table below contains the list of Diploma in Food Production semester-wise subjects:

Semesters	Subjects
Semester I	Dairy Products
	Pulses - Types And Uses Of Pulses
	Cereals - Wheat, Rice, Maize
	Prevailing Food Standards In India
	Accompaniments, Garnishes, and Rechauffe
	Origin of the Hotel Industry
	Importance of Kitchens in Hotel & Catering Establishments
	Aims and Objectives of Cooking
	Varieties of Fish, Meat, and Vegetables
	Methods of Mixing Foods, Effect of Heat on Various Foods, Weighing and Measure, Texture of Food, Culinary Terms
	Classification of Raw Materials, Preparation of Ingredients
	Eggs–Structure, Selection of Quality, Various Ways of Cooking Eggs with Example in each Method, and Prevention of Blue Ring Formation
Semester II	Purchase Specifications, Quality Control, Indenting, and Costing
	Invalid cookery
	Methods of Cooking with Special Application to Meat, Fish, Vegetables, Cheese, Pulses, and Egg
	Conventional and Non-Conventional Methods of Cooking
	Solar Cooking
	Menu planning, Portion Control, Brief Study of How Portions are Worked out
	Microwave Cooking
	Fast Food Operation
	Balancing of Recipes, Standardization of Recipes, Standard Yield, Maintaining Recipe Files
Semester III	Kitchen Stewarding and Upkeep of Equipment
	Introduction Of Computers For Accounting Records And Controls
	Method of Cooking Different Vegetables with Emphasis on Cooking Asparagus, Artichokes, Brussel Sprouts
	Concepts And Processing
	Vegetables–Effect of Heat on Different Vegetables in Acid/Alkaline Medium and Reaction with Metals
Semester IV	Recipes and Method of Preparation of Plain Ice-cream
	Pastry–Recipes of Shortcrust Pastry, Puff Pastry, Flaky Pastry Choux Paste, Danish Pastry, and their Derivatives
	Theory of Bread making, Bread rolls, Breadsticks, Indian Bread
	Staff Organization of the Kitchen, Coordination with the Departments
Theory Subjects	Nutrition
	Commodities
	Food Costing
	Cookery
	Larder
	Hygiene & Sanitation
Practical Subjects	Cookery Practical
	Library
	Elements Of A Computer Processing System
	Computer Awareness
	Larder Control

Projects

When pursuing a Diploma in Food Production course, studies initiatives can assist the scholars to gain a deeper understanding of the meals enterprise with the purpose to increase their studying thru the course. Students can choose challenging topics relying on their regions of hobby and the sector they plan to pursue after finishing the course. The following are a number of the maximum famous projects for Diplomas in Food Production programs:

(i). The Impact of Nutrition Education on The Dietary Habits of Females
(ii). Effect of Different Oil in High Protein Salad Cream
(iii). Prevention of Hazards in The Kitchen Area
(iv). The Effects of Blending Cow Milk With Soymilk on Yoghurt Quality
(v). The Role of Technology in Nutrition

Reference Books

Books can be exceptional funding for college students pursuing a Diploma in Food Production due to the fact that they could assist them examine greater approximately their discipline of look at in depth. Students can examine extra approximate subjects they're inquisitive about with the aid of using the usage of books as a supply of information. Reference books may be borrowed from libraries, downloaded from the internet, or purchased.

The following are a number of the maximum famous Diploma in Food Production books that scholars can purchase:

Name of Author	Name of Book
Le rol a. Polsom	The Professional Chef
S. Shibal	The Ashok Book of Favourite Indian Recipes
K.T. Achaya	Indian Food
J. Inder and S. Kalra	Prasad Cooking