Diploma in Food Production Course at State Institute of Hospitality Management (SIHM), Kozhikode Syllabus & Subjects Semester Wise

The Diploma in Food Production syllabus at State Institute of Hospitality Management (SIHM), Kozhikode is designed to provide overall knowledge to the students with a strong foundation. Diploma in Food Production faculty at State Institute of Hospitality Management (SIHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Diploma in Food Production at State Institute of Hospitality Management (SIHM), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Diploma in Food Production syllabus at State Institute of Hospitality Management (SIHM), Kozhikode maintains a balance between theoretical knowledge and practical knowledge.

Diploma in Food Production first year students at State Institute of Hospitality Management (SIHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. State Institute of Hospitality Management (SIHM), Kozhikode also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Diploma in Food Production syllabus at State Institute of Hospitality Management (SIHM), Kozhikode is also frequently updated to give industry relevant training and knowledge to students. State Institute of Hospitality Management (SIHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at State Institute of Hospitality Management (SIHM) enable Diploma in Food Production students to apply knowledge and skills in a controlled environment and get required experience.

According to syllabus of Diploma in Food Production progress, students learn advanced topics and complex concepts. The Diploma in Food Production curriculum at State Institute of Hospitality Management (SIHM), Kozhikode mainly focuses on analytical and critical thinking. As the Diploma in Food Production course unfolds, students develop several important skills that increases their employability. As per syllabus of Diploma in Food Production at State Institute of Hospitality Management (SIHM) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.

Diploma in Food Production curriculum at State Institute of Hospitality Management (SIHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Diploma in Food Production syllabus at State Institute of Hospitality Management (SIHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.

Additional curriculum at State Institute of Hospitality Management (SIHM)

Workshops and Seminars - Regular sessions with industry experts help Diploma in Food Production students at State Institute of Hospitality Management (SIHM) to stay updated with current trends.
Group Projects - Collaborative projects according to State Institute of Hospitality Management (SIHM) syllabus develop teamwork and problem-solving skills.
Case Studies - Diploma in Food Production syllabus offers analysis of real-world scenarios to apply theoretical knowledge.
Extracurricular Activities - State Institute of Hospitality Management (SIHM) offers several activities like sports, clubs, societies, etc. to encourage overall development.

Note: Given below syllabus is based on the available web sources. Please verify with the State Institute of Hospitality Management (SIHM), Kozhikode for latest Diploma in Food Production curriculum.

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