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. Diploma courses are accredited by NCVTE.
- IIMS COCHIN
- iimscochin@gmail.com
- 0484 2362183, +91 81578 60361
- IIMS PALAKKAD
- iimspkd@gmail.com
- 0491 2815183, +91 62825 87294
Diploma in Food Production (1 Year)
Duration : 1 Year
Eligibility : 10th Pass &Above
Syllabus
| S.No | Content |
| 1 | Introduction to Hospitality Industry |
| 2 | Introduction to Cookery Kitchen Glossary & Culinary Terms |
| 3 | Culinary History Intoduction 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 | Characteristic of Raw Materials - Salt, Liquid & Sweetening Agents, Fats, Oilsand Leavening Agents |
| 8 | Raisening, Thickening andBinding 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 commonly used Termsin Hotel Industry stock various Stocks & its Preparations |
| 14 | Sauce Cookery Mother Sauces & its Preparation Derivatives |
| 15 | Apetizer & 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, Beef 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 characteristic and organ of commonly used cheeses |
| 24 | Nutrition & Hygiene definitions, functions of nutrients & Classicication of Food Groups and Nutrients, carbohydrates & Protein |
| 25 | Rechaufe reheating of Food & its effects Beverage |
| 26 | Conducting a Revision Test |
| 27 | Kitchen Organisation Heirarchy 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 Utensils) |
| 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 of refrigeration, Deepchilling , Freezer & Dry Storage |
| 34 | Business Communication hint Developing Essay writing preparing a resume |
| 35 | Nutrition & Hygiene water importance oral rehydration digestion & Absorbtion |
| 36 | Quality Control management 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 pirchasing 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 tyes of fire types of fire extinguishers ..how to use |
| 41 | Labur law responsibilities of an employee and employer rights of an employee as per the labur act |
| 42 | Complete Revision of the above chapters |
| 43 | Condicting a group discussion |
| 44 | Conducting a preliminary exam |