Diploma in Food Production
The Diploma in Food Production is a programme that has been constructed in order to motivate the students to apprehend and gain expertise in the field of Hotel Management and specialisation in Food Production.
This one-and-a-half-year Diploma programme from Dev Bhoomi Institute of Hotel Management constructed in a manner that explores Hotel Management and is heavily focused on the area of Food Production. This diploma will give the students a deep dive into culinary skills and expertise in knowledge pertaining to Food Production. The course is developed to enable the students to form skills relevant to Catering and Hospitality and develop the ability to progress in the chosen field. This programme under the HM courses will help the students with technical comprehension and the necessary skills for executing food production operations with expertise. The core focus of the diploma is to make the students capable and help them become skilled professionals and beneficial inclusion to the Catering and Hospitality industry. The students will learn about the exceptional ingredients and commodities which will lead them to create exceptionally
The course enables the students to form a clear understanding of the fundamentals and learn the required skills and know-how required to become successful professionals in the Food Production field.
A Course Running under Dev Bhoomi Group of Institutions (NCHMCT Approved)
Salient Features
- 18+ years of experience
- Focus on student-centred learning
- Problem-based learning
- Industry involvement in curriculum development & training
- Best placement opportunities to get placed in high-end and reputed companies
- Industrial training in reputable firms and organizations
- The privilege of 100% placement guidance and support
- Industry visits, seminars, workshops, and guest lectures by eminent researchers and industry practitioners
- Active student clubs and bodies
- The multi-cultural and vibrant teaching environment
Eligibility & Fee Details
Duration & Eligibility
1.5 Years
The candidate must have passed 10+2 examination or equivalent from a recognized board.
Fee Structure |
|
| Course | Total Fee |
| Academic fee ( Per Sem) | ₹ 25000/- |
One Time Fee |
|||
| Application Fee (Non-Refundable) | Admission Fee (Non-Refundable) | Caution Money (Refundable after completion of programme) | University Enrollment Fee (Non-Refundable) |
| ₹ 1,500 | ₹ 6,500 | ₹ 1,500 | ₹ 2,000 |
| Exam fees ( Per Semester) | 4,500/- | ||
| Annual Charges (Per Year) | 3,500/- | ||
Download Fee Structure |
Click Here | ||
Program Educational Objectives (PEO's)
| PEO-1 | To exhibit interest and participate in community and society to remain an active part of related beliefs |
| PEO-2 | To support students and help them improve their culinary skills and other essential ones like communication and a sharp professional eye that is required for Food Production and other affiliated aspects of the Hotel Industry and deep knowledge of their core concepts |
| PEO-3 | To instil the core knowledge of the hotel industry, specifically the Food Production field, in the students so that they can be proficient professionals that are skilled and possess familiarity with the fields like hotel, management, and catering |
| PEO-4 | To enable the students to sharpen their skills like culinary, communication, creativity, innovation, and management and own the technical apprehension that will provide aid to them in their professional life |
| PEO-5 | To inculcate the pertinent skills in the students and help them to develop competence and become experts in fields relating to hotel, food and beverages production |
Program Specific Objectives (PSO's)
| PSO-1 | Demonstrate and implement the tasks with skilfulness according to the standards established by the operation of the hotel industry and the associated fields |
| PSO-2 | Engage and handle the tasks, work, functions, and activities in the operation of the hotels, travel, government and non-government institutions and many other organisations in accordance with the competency levels |
| PSO-3 | Develop critical thinking ability, creativity and innovativeness, display evaluating skills by considering situations, determining problems, devising solutions, and enforcing them and critical action management in food production |
| PSO-4 | Express significant understanding and aptitudes crucial to working in a miscellaneous world |
| PSO-5 | Demonstrate the capacity to employ proficient written and communication skills as well as the technology to communicate with expertise |
Job Opportunities The Course Might Lead To
There are tremendous opportunities for the students in the fast-growing hospitality enterprise upon completing this diploma programme. The varied profiles on which the students can work are:
- Kitchen Chef
- Restaurant Manager
- Maintenance Manager
- Bar Manager
- Catering Officer
