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Diploma in Food Production

Faculty

Fatma Hassan
Science professor
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Ashraf Badry
Science professor
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Fatma Hassan
Science professor
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Ashraf Badry
Science professor
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Course Overview

It is an established fact that there is greater demand for skilled manpower. All the hospitality organisations be it hotels, restaurants, fast food outlets, resorts, railways, airlines, cruise liners and other allied industries, require trained personnel to man their operations. This diploma programme equips students in the basic areas of specialisation and provides hands on training to students in the institute kitchens and laboratories.

Eligibility and admission

Passed 10+2 or equivalent with English as one of the subjects

Curriculum highlights

The curriculum is designed to meet the challenges and demands of domestic and global markets.

  • Cookery
  • Larder
  • Hygiene & Nutrition
  • Practical/Laboratories
  • Cookery
  • Larder
  • Commodities & Food Costing
  • Computer Awareness
  • Practical/Laboratories
  • Cookery - II
  • Larder - II
  • Computer Awareness
  • Internship (6 Month)

The programme duration is for 36 weeks followed by 24 weeks of Industrial Training. Presently, the programmes are offered under annual examination system comprising term end examinations at end of the year. Institutes also conduct mid-term examinations comprising theory and practical.

A variety of production and service jobs exist in the food industry, ranging from cooking and culinary preparation to produce warehouse management. Food production service workers may be employed at full-service and fast-food restaurants, cafeterias, schools, hospitals, nonprofit organizations, government agencies, storage facilities and farms. The training typically focuses on food and preparation, while advanced studies often equip graduates for supervisory positions. Specific occupational options may include cook, chef, food supplier, banquet manager, purchasing manager or food production director, among others.

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Scholarship Schemes