"Explore the extensive syllabus of the Diploma in Hotel Management Food Production program, covering culinary arts, food safety, and kitchen management."
Syllabus for Diploma in Hotel Management Food Production Course
The Diploma in Hotel Management - Food Production program is designed to provide students with specialized knowledge and practical skills in the culinary arts and food production within the hospitality industry. This program equips individuals with the expertise required to excel in various culinary roles, including kitchen management, menu planning, and culinary innovation. The curriculum combines theoretical knowledge with hands-on culinary experiences to prepare graduates for careers in the culinary arts and food service management.
The course typically spans 1 to 2 years and covers a wide range of subjects, including culinary techniques, baking and confectionery, Indian and international cuisines, food safety and sanitation, kitchen management, and more. The major subjects covered in the course are listed below:
| S.No | Subjects |
| 1. | Food Production - Basic Principles |
| 2. | Food Production - Culinary Skills |
| 3. | Bakery and Confectionery |
| 4. | Indian Cuisine |
| 5. | Continental Cuisine |
| 6. | Asian Cuisine |
| 7. | Quantity Food Production |
| 8. | Food and Beverage Service |
| 9. | Food Safety and Sanitation |
| 10. | Nutrition and Menu Planning |
| 11. | Kitchen Management |
| 12. | Culinary Internship |
1 Years
Diploma
Hotel Management and Hospitality
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