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Craftmanship Course in Food Production and Patisserie

About the Course

As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers the short 1½ year craft certificate program in the specialised trade of Food Production and equip students with basic skills required in the kitchens.  Successful students after training are guarantees jobs in the hospitality industry immediately on completion mainly at entry level as cooks, commis, kitchen assistants, etc.

The course is divided in to two semesters of seventeen weeks each followed by twenty weeks of Industrial Training. Classes are conducted at the institute involving theory input and practical laboratory teaching. The subjects covered are Cookery and Larder, Bakery and Patisserie, Hygie, Equipment Maintenance as well as Costing. Students are tested through internal assessment tests and term end examinations. Students are trained in different types of service, knowledge of menus, ingredients, preparation and accompanying garnishes.

Crafts Course in Food Production & Patisserie

Duration: 1½ Years (Inclusive of Industrial training 24 weeks) (full time course)

Mode of Selection: Admission purely on Merit.

Qualification: Xth Class Pass of 10+2 pattern with English

** Admission for Craft Courses closes 10 days after declaration of S.S.C. results

Curriculum

SEMESTERS

SUBJECT CODE

SUBJECTS

Semester I

CFPP-11

Cookery & Larder Theory - I

CFPP-12

Cookery Practical - I

CFPP-13

Larder Practical - I

CFPP-14

Bakery & Patisserie Theory - I

CFPP-15

Bakery & Patisserie Practical - I

CFPP-16

Hygiene

CFPP-17

Equipment Maintenance

Semester II

CFPP-21

Cookery & Larder Theory – II

CFPP-22

Cookery Practical – II

CFPP-23

Larder Practical – II

CFPP-24

Bakery & Patisserie Theory – II

CFPP-25

Bakery & Patisserie Practical – II

CFPP-26

Costing

Craftsmanship Certificate Course in Food Production & Patisserie

2 Semesters
1.year(s) course

          

 

 

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  2. Craftsmanship Certificate Course in Food Production & Patisserie Semester I Syllabus
  3. Craftsmanship Certificate Course in Food Production & Patisserie Semester II Syllabus