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Diploma In Food Production

Objectives & framework

  • The Diploma in Food Production (DFP) is designed to develop specialized knowledge and practical skills in the field of food production, specifically in culinary arts, kitchen operations, and food safety.

  • This program is aimed at students who aspire to work as chefs or kitchen professionals in hotels, restaurants, and catering services, providing hands-on training in food preparation, presentation, and kitchen management.

Eligibility For Admission:

  1. Educational Qualification:

    • 10th Pass from a recognized board 

    • 12th Pass/Fail from a recognized board.

  2. Minimum Marks:

    • There is no minimum mark requirement, but candidates should have successfully cleared the 10th standard or attempted the 12th grade.

  3. Age Limit:

    • Candidates must generally be between 16 and 25 years of age.

  4. Medical Fitness:

    • Candidates should meet basic medical fitness standards as per the hospitality industry's requirements to ensure they are physically capable of managing the demanding nature of hospitality roles.

Key Framework Elements

  1. Culinary Skills
     

    • To develop professional culinary skills in areas such as basic cooking methods, advanced food preparation techniques, and global cuisines.
       

  2. Food Safety & Hygiene
     

    • To impart knowledge of food safety regulations, hygiene standards, and kitchen safety practices, ensuring compliance with industry standards.
       

  3. Practical Exposure
     

    • The program emphasizes practical training in a kitchen environment, allowing students to practice food production techniques and menu planning under the guidance of experienced chefs.
       

  4. Internship Opportunities
     

    • A 6 months internship in the second half of the program to provide students with real-world kitchen experience, enabling them to work in various food production settings.

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