1 Years
Diploma
Management
The Diploma in Food Production syllabus at DRIEMS School of Hotel Management (DSHM), Cuttack is designed to provide overall knowledge to the students with a strong foundation. Diploma in Food Production faculty at DRIEMS School of Hotel Management (DSHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Diploma in Food Production at DRIEMS School of Hotel Management (DSHM), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Diploma in Food Production syllabus at DRIEMS School of Hotel Management (DSHM), Cuttack maintains a balance between theoretical knowledge and practical knowledge.
Diploma in Food Production first year students at DRIEMS School of Hotel Management (DSHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. DRIEMS School of Hotel Management (DSHM), Cuttack also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Diploma in Food Production syllabus at DRIEMS School of Hotel Management (DSHM), Cuttack is also frequently updated to give industry relevant training and knowledge to students. DRIEMS School of Hotel Management (DSHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at DRIEMS School of Hotel Management (DSHM) 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 DRIEMS School of Hotel Management (DSHM), Cuttack 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 DRIEMS School of Hotel Management (DSHM) 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 DRIEMS School of Hotel Management (DSHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Diploma in Food Production syllabus at DRIEMS School of Hotel Management (DSHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at DRIEMS School of Hotel Management (DSHM)
Note: Given below syllabus is based on the available web sources. Please verify with the DRIEMS School of Hotel Management (DSHM), Cuttack for latest Diploma in Food Production curriculum.
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 |
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