Diploma in Food Production Course

(For Registration & Fee Details please Contact 0092-321-1222295 /0092-321-1222296)

The food production industry takes fruits, vegetables and grains in their harvested forms as well as meat directly after the butchering process and processes these into the types of food products that are available for sale in supermarkets. Food production ranges from minimal processing, such as cleaning and packaging, to complicated processes involving lots of additives and ingredients. Food production processes create products with longer shelf lives than raw food ingredients.Some food production techniques go back to prehistoric times. These include smoking and salting meats for long-term storage and fermenting or pickling vegetables. In the 19th century, canning became a popular method of food production. Home cooks sometimes use traditional food production techniques, such as fermenting, pickling and canning, to produce food for their families.Although food production techniques produce germ-free food products with long shelf lives, they also have drawbacks. During high heat and refining processes, raw foods lose nutrients. Food production industries also add artificial colors and flavors to make foods more appealing. Although government regulatory bodies test all additives, many health advocacy groups question the safety of their use in large quantities.Food production and service jobs typically focus on culinary skills, food principles, nutrition, sanitation, and business and/ or hospitality management.Food production professionals are gainfully employed across fast-food restaurants, cafeterias, schools, hospitals, non-profit organizations, government agencies, storage facilities, and farms.Training typically focuses on food and preparation, while advanced studies often equip students for supervisory positions. Specific occupational options may include Cook, Chef, Food Supplier, Banquet Manager, Purchasing Manager or Food Production Director, among others.Production Supervisors plan and organize production schedules, ensuring that health and safety regulations are met with.

Eligibility : F.Sc./A’Level / Grade 12 +  
Duration : Two Years  including Six Months Internship

Course Outline :

Section I

Cookery
Importance of kitchen in Hotel & Catering establishments
Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg
Balancing of recipes, standardisation of recipes, standard yield, maintaining recipe files
Roux balance, Roux blond and Roux Bruno
Eggs
Vegetables
Theory of Bread making
Pastry
Kitchen stewarding and upkeep of equipment

Section II
Larder
Larder – Organisation & layout. Larder control
salads – classification
Fish
Butchery
Poultry and Game
Assembling of cold buffets, sandwiches
Different types of forcement and their uses
Cleaning and care of Larder equipment

Section III
Hygiene
Personal hygiene
Dish washing methods
Garbage disposal
Food Poisoning
Food Storage
Pest Control
Municipal health laws

Section IV
Nutrition
Definition of nutrition
Carbohydrates and proteins
Fats
Minerals
Vitamins in diet
Health Foods & Menus for diabetic, heart, blood pressure patients
First aid and treatment for cuts, wounds, burns

Section V
Commodities and Costing
Cereals – Wheat, rice, maize
Pulses – Types and uses of pulses
Fresh fruits and vegetables
Dairy products
Major Prevailing food standards
Herbs, spices and condiments
Brief introduction of Tea, Coffee, Cocoa
Methods of food preservation
Importance of costing and cost dynamics

Section VI
Computer Awareness
Elements of a computer processing system
Hardware, features and uses
Software concepts
Introduction of computers for accounting records and controls
Cost Control Procedures through Purchasing
Elements of cost

Six Months Internship (Before , After Or During the Course)