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Diploma In Food Production

IIMS offers young men and women with a desire for handsome pay package a 12-months special training in food production. With eight months of intensive practical training and four months as apprentice in a first class hotel, the training will equip you for a career as Chef in star hotels, flight catering units, mercantile ships, passenger ships, army, navy, and air force establishments.

Syllabus

Duration : 1 Year, Eligibility :
Sno Content
1 INTRODUCTION TO HOSPITALITY INDUSTRY.
2 INTRODUCTION TO COOKERY KITCHEN GLOSSARY & CULINARY TERMS.
3 CULINARY HISTORY INTRODUCTION TO INDIAN CUISINE.
4 INTRODUCTION TO FRENCH CUISINE.
5 INTRODUCTION TO CHINESE CUISINE & NOUVELE CUISINE.
6 AIMS & OBJECTIVES OF COOKING EFFECT OF COOKING WEIGHING AND MEASURING.
7 CHARACTERSTIC OF RAW MATERIALS - SALT, LIQUID & SWEETENING AGENTS, FATS, OIL AND LEAVENING AGENTS.
8 RAISENING, THICKENING AND BINDING AGENTS.FLAVOURING AND SEASONING AGENTS.
9 CONDUCTING TESTS.
10 HERBS AND SPICES LIST OF INDIAN AND WESTERN SPICES.
11 PREPARATION OF INGREDIENTS TEXTURES.
12 METHODS OF COOKING VARIOUS COOKING TECHNIQUES.
13 BASIC FRENCH-ALPHABETS,NUMBERS& VOCABULARY.COMMONLUY USED TERMS IN HOTEL INDUSTRY.STOCK.VARIOUS STOCKS & ITS PREPARATIONS.
14 SAUCE COOKERY.MOTHER SAUCES & ITS PREPARATION.DERIVATIVES.
15 APPETIZER & SALAD ACCOMPANIMENTS & GARNISHES. SOUP CLASSIFICATION & INTERNATIONAL SOUPS.
16 BUSINESS COMMUNICATION BASIC ETIQUETTES AND MANNERS PARTS OF SPEECH PROPER USAGE OF TENSES.
17 FISH COOKERY CLASSIFICATION OF FISH SELECTIONS,VARIOUS CUTS & COOKING OF FISH.
18 MEAT COOKERY VARIOUS CUTS AND JOINTS OF PORK,BEF AND LAMB SELECTION.
19 INTRODUCTION OF STEAKS AND SAUSAGES TYPES OF STEAKS AND SAUSAGES. POULTRY AND GAME BIRDS SELECTION,CUTS& COOKING.
20 EGGS.SELECTION,NUTRITIVE VALUE,PREPARATION AND STORAGE.
21 CONDUCTION TEST.
22 BASIC HINDI/LETTERS, NUMBERS AND VOCABULARY/COMMONLY USED HINDI TERMS IN HOTEL INDUSTRY.
23 MILK & MILK PRODUCTS INTRODUCTION TO CHEESE CHARACTERSTIC AND ORGAN OF COMMLY USED CHEESES.
24 NUTRITION & HYGIENE.DEFINITIONS, FUNCTIONS OF NUTRIENTS & CLASSIFICATION OF FOOD GROUPS AND NUTRIENTS CARBOHYDRATES & PROTEIN.
25 RECHAUFE REHEATING OF FOOD & ITS EFFECTS.BEVERAGE
26 CONDUCTING A REVISION TEST.
27 KITCHEN ORGANISATION/ORGANIZATION HEIRACHY OF KITCHEN IN LARGE AND SMALL HOTELS.DUTIES AND RESPONSIBILITIES OF ALL KITCHEN PERSONNELS.
28 KITCHENS LAYS OUTS FUNCTION OF VARIOUS SECTIONS IN KITCHENS.KITCHEN EQUIPMENTS(LARGE,MECHANICAL & SMALL KITCHEN UTTENSILS).
29 BUSINESS COMMUNICATION APPLYING FOR A JOB, CONDUCTING MOCK INTERVIEWS TO THE STUDENTS, LETTER WRITING.
30 NUTRITION & HYGIENE FAT,MINERALS,VITAMINS,WATERS & ENERGY R.D.A.
31 MENU KNOWLEDGE FRENCH CLASSICAL MENU COMPILING OF MENU PLANING.
32 CONDUCTING DISCUSSIONS ON VARIOUS HOTEL MENU CARDS.
33 SAFE FOOD STORAGE TECHNIQUES.INTRODUCTION OFREFRIGERATION, DEEPCHILLING, FREEZER& DRY STORAGE.
34 BUSINESS COMMUNICATION.HINT DEVELOPMING ESSAY WRITING PREPARING A RESUME.
35 NUTRITION & HYGIENE WATER-IMPORTANCE.ORAL REHYDRATION DIGESTION & ABSORBTION.
36 QUALITY CONTROL MANAGEMNET INTRODUCTION TO THE PREVAILING FOOD STANDARD OF INDIA & INTERNATIONAL.
37 COST CONTROL MANAGEMENT PREPARING A FOOD COST PORTION CONTROL-STANDARD PORTION CONTROL OF POWER & EQUIPMENTS.PURCHASING MANAGEMENT LIST THE ESSENTIAL SUPPLIES PURCHASING TECHNIQUES OF VARIOUS ITEMS ANALYZING A QUOTATION.
38 CONDUCTING A REVISION EXAM.
39 BASIC FIRST AID STEPS HOW TO REACT ON A EMERGENCY SITUATION PRECAUTION STEPS.
40 FIRE FIGHTING TYPES OF FIRE TYPES OF FIRE EXTIGUSHERS,HOW TO USE.
41 LABOUR LAW RESPONSIBILITIES OF AN EMPLOYEE AND EMPLOYER RIGHTS OF AN EMPLOYEE AS PER THE LABOUR ACT.
42 COMPLETE REVISION OF THE ABOVE CHAPTERS.
43 CONDUCTING A GROUP DISCUSSION.
44 CONDUCTING A PRE-ELIMINARY EXAM.
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