Diploma in Food Production syllabus is divided into four semesters consisting of both theory and practical subjects for the duration of 18-24 months. The Diploma in Food Production courses focus on core subjects such as Cookery, Larder, Nutrition, Commodities, Food Quality Maintenance etc.
The Food Production Diploma course focuses on practical sessions with industry experts and workshops to enhance hands-on skills such as pastry making, bread making, cooking temperatures with emphasis on various meat and vegetables, hygiene and sanitation, fire safety, accounting records and control etc.
Table of Contents
The Diploma Food Production syllabus focuses on enabling students to gain required knowledge related to food production, food quality management, kitchen maintenance, understanding the concepts and methods of storage, meat cooking, etc. The semester-wise Diploma in Food Production syllabus is given below:
Diploma in Food Production first-year syllabus mainly focuses exclusively on the foundation and fundamentals of cooking, food production, commodities management, nutritional value etc. Listed below is the semester-wise syllabus for first-year Diploma in Food Production:
Semester I |
Semester II |
Origin of the Hotel Industry |
Methods of Cooking with Special Application to Meat, Fish, Vegetables, Cheese, Pulses and Egg |
Importance of Kitchen in Hotel & Catering Establishments |
Conventional and Non-Conventional Methods of Cooking |
Aims and Objectives of Cooking |
Solar Cooking |
Methods of Mixing Foods, Effect of Heat on Various Foods, Weighing and Measure, Texture of Food, Culinary Terms |
Microwave Cooking |
Classification of Raw Materials, Preparation of Ingredients |
Fast Food Operation |
Eggs–Structure, Selection of Quality, Various Ways of Cooking Eggs with Example in each Method and Prevention of Blue Ring Formation
|
Balancing of Recipes, Standardisation of Recipes, Standard Yield, Maintaining Recipe Files |
Varieties of Fish, Meat and Vegetables |
Menu Planning, Portion Control, Brief Study of How Portions are Worked out |
Accompaniments, Garnishes and Rechauffe |
Invalid Cookery |
Prevailing Food Standards In India |
Purchase Specifications, Quality Control, Indenting and Costing |
Cereals - Wheat, Rice, Maize |
- |
Pulses - Types And Uses Of Pulses |
- |
Dairy Products |
- |
Diploma in Food Production second-year syllabus focuses on more advanced topics such as concepts and processing of various food items, theories of bread making, and advanced pastry-making techniques along with practical sessions. Tabulated below is the semester-wise syllabus for the Diploma in Food Production second-year:
Semester III |
Semester IV |
Concepts And Processing of Food |
Theory of Bread making, Bread rolls, Breadsticks, Indian Bread |
Vegetables–Effect of Heat on Different Vegetables in Acid/Alkaline Medium and Reaction with Metals |
Staff Organisation of the Kitchen, Coordination with the Departments |
Method of Cooking Different Vegetables with Emphasis on Cooking Asparagus, Artichokes, Brussel Sprouts |
Pastry–Recipes of Shortcrust Pastry, Puff Pastry, Flaky Pastry Choux Paste, Danish Pastry and their Derivatives |
Introduction Of Computers For Accounting Records And Controls |
Recipes and Method of Preparation of Plain Ice-cream |
Kitchen Stewarding and Upkeep of Equipment |
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Practical Subjects During the Second Year Diploma in Food Production
Following are the practical subjects for the Diploma in Food Production second-year syllabus:
Diploma Food Production subjects equally focus on both theoretical and practical aspects of food production. The subjects and syllabus may vary depending from one college to another but the structure and the concepts remain the same altogether.
The subjects for the Diploma in Food Production focus on the fundamental theories in the food industry as well as other significant areas from the standpoint of overall knowledge development.
Diploma Food Production syllabus covers both basic and advanced topics related to food processing, cookery, larder, hygiene & nutrition, commodities, costing and basics of computer, etc along with standard food operations related to various cuisines. Tabulated below are the list of Diploma Food Production subjects and the topics covered:
Diploma Food Production Subjects |
Topics Covered |
Fundamentals of Food Production |
Introduction to Fundamentals of Food Production, Introduction to Meat cookery, Different Methods of cooking, Seasoning of Tandoor pot, Temperature maintenance |
Kitchen Hygiene and Food Safety |
Classification of foods in terms of spoilage, Types of storage and good storage techniques, Food safety methods |
Advanced Culinary Arts |
Preparation of Stocks and Sause, Consommé and its variations, Garnishes and Accompolishments |
Food Costing |
Importance of food costing, Introduction to cost control, Different methods of food purchasing, production control |
Cookery |
Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation |
Diploma Food Production syllabus varies depending on the college or university but the structure remains the same. To learn in detail about a particular college syllabus, candidates must visit the college’s official website and download the Diploma Food Production syllabus PDF 2023. The semester-wise syllabus for few of the best colleges offering Diploma in Food Production is given below:
Diploma in Food Production course syllabus in IHM Goa focuses on covering all the required theoretical and practical aspects of food production and food processing. Tabulated below is the IHM syllabus for the Diploma in Food Production
Theory Subjects for Semester I & II |
Practical Subjects for Semester I & II |
Cookery |
Computer Awareness |
Larder |
Library |
Hygiene and Sanitation |
Cookery |
Nutrition |
Larder |
Commodities |
- |
Food Costing |
- |
Diploma Food Production syllabus in Sant Baba Bhag Singh University consists of subjects such as larder, commodities management, cooking, hygiene and sanitation etc. Tabulated below is the semester-wise syllabus for Diploma in Food Production.
Semester-I |
Semester-II |
Basics of Food Production |
Food Production |
Hygiene and Sanitation |
Food Commodities |
Larder |
Communication SkillsII |
Communication Skills -I |
Bakery |
Basic of Food Production-(Practical) |
Catering Management |
Larder (Practical) |
Food Production - (Practical) |
Communication Skills –I (Practical) |
Bakery (Practical) |
- |
Communication Skills-II Lab |
To gain more practical knowledge about the subjects, students will be assigned projects or research work as a part of their practical work during the second semester. Listed below are some of the trending topics in the food production industry for student’s reference.
Diploma in Food Production syllabus is a combination of theoretical aspects and industry-driven application which includes an understanding of food production, food processing, cooking, sanitation etc in the food industry. Below listed is the course structure of Diploma in Food Production for a duration of 12-18 months
Diploma in Food Production is conventional and constrained as the candidates are taught numerous culinary techniques in labs in order to have a better understanding of the food sector. For a better comprehension of practical knowledge and job abilities, group learning methodologies are used.
Students are encouraged to learn about creativity, perception, and teamwork as a result of this. The following are the teaching methods and approaches used in the Diploma in Food Production:
Students can refer to books by famous authors about food production, food processing and research and advancement in food production to gain in-depth knowledge of the subjects. Below listed are some of the reference books for Diploma in Food Production:
Diploma in Food Production Books |
Author |
Topics Covered |
Indian Food |
K.T. Achaya |
Full range and history of the Indian diet, from prehistoric times to the modern era with 150 black-and-white illustrations, earliest food preparations of palaeolithic and neolithic times, the cooking of the Harappan people etc |
Quantity Food Production Operations and Indian Cuisine |
Parvinder.S.Bali |
Basics of volume cooking and Indian cuisine illustrated with photographs, layouts and charts |
The Professional Chef |
Le rol a. Polsom |
Nutrition, food and kitchen safety, and tools and ingredients, more than 640 classic and contemporary recipes plus variations,131 basic recipe formulas illustrate fundamental techniques and step by step guide to all the dishes explained |
Food Production Operations |
Parvinder.S.Bali |
Food Production, basics of kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more |
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