Diploma in food production 

Diploma in Food Production is a 1.6-year long course followed by 24 weeks of industrial training. The minimum eligibility for pursuance of the course is the successful completion of the 10+2 level of education, or a Bachelor’s degree, depending on the type of the course.

Some of the top institutes offering this course in India are:

  • Dr. Ambedkar Institute of Hotel Management, Chandigarh
  • Institute of Hotel Management, Mumbai
  • Institute of Hotel Management, Thiruvananthapuram
  • Institute of Hotel Management, Dehradun.

The average tuition fee charged for the course in India ranges between INR 16,000 and 47,000.

Admission to the course is based on the round of counselling conducted after the candidate’s qualification of a relevant entrance test.

Such professionals are hired in capacities such as:

  • Food Technologist, Food Quality Assurance Manager.
  • Front Line Executive/ Field Sales Executive- Food Processing.
  • Production Supervisor, Marketing Manager- Food Processing, etc.

The average annual salary offered to successful professionals of the discipline in India ranges between INR 2 and 6,00,000, increasing with the candidate’s experience and skillset.

Some of the leading entrance tests held in the country for admission to the course are:

  • DCECE (Bihar Diploma Certificate Entrance Competitive Examination)
  • DET (CG Pre-D.Ed., Haryana Diploma Entrance Test)
  • DCET (Karnataka Diploma Common Entrance Test)
  • NTTFEE (Nettur Technical Training Foundation Entrance Exam)
  • VtoDECE (Vocational to Diploma Entrance Competitive Examination)
  • West Bengal JEXPO and VOCLET.

Diploma in Food Production: Course Highlights

Tabulated below are some of the major highlights of the course:

Course LevelDiploma
Duration18 months
Examination TypeSemester wise
Eligibility10+2 with minimum 50% marks in aggregate/ Bachelor’s degree
Admission Processbased on entrance exam
Course FeeINR 2,000 to 7 Lacs
Average Starting SalaryINR 2 to 6 lacs per annum
Top Recruiting CompaniesThe Oberoi Shimla, Taj Bengal, Itdc, Raj Vilas, Mansingh Palace, Taj Palace, The Grand Intercontinental, Wild Flower Hall, Hyatt Regency, The Oberoi Group of Hotels, The Trident, Le Meridian, The Taj Group of Hotels, Welcome Group of Hotels, Radisson Windsor Hotel, The Grand Inter Continental, Devigarh Resort, Old World Hospitality Pvt. Ltd. Barista Coffee Co., Nirulas Corner House Pvt. Ltd, Macdonald’s Ge Capital, Majestic Park Plaza Pizza Hut, Café Coffee Day, Convergys, Excel, Daksh, Essex Farm, The Plaza Solitaire, 3 Globe Services Pvt. Ltd. Mumbai, Punjab Tourism Development Corporation, Tmi Network, Ananda In Himalaya's, Imperial's, and such.
Job PositionsFood Technologist, Food Quality Assurance Manager, Front Line Executive / Field Sales Executive - Food Processing, Production Supervisor, Marketing Manager -Food Processing, among others.

Diploma in Food Production: What is it About?

Hospitality-based establishments, such as hotel, restaurant, fast food outlet, resorts, railways, airlines, cruise liners, and others such, require trained personnel to man their operations. The National Council for Hotel Management offers five different skill-oriented diploma courses to address the need for such personnel.

Listed here are the top entrance tests conducted in the country for admission to the course:

  • DCECE (Bihar Diploma Certificate Entrance Competitive Examination)
  • DET (CG Pre-D.Ed., Haryana Diploma Entrance Test)
  • DCET (Karnataka Diploma Common Entrance Test)
  • NTTFEE (Nettur Technical Training Foundation Entrance Exam)
  • VtoDECE (Vocational to Diploma Entrance Competitive Examination)
  • West Bengal JEXPO and VOCLET.

Diploma in Food Production: Syllabus and Course Description

A section-wise breakup of the course’s syllabus is tabulated here:

Section ISection II
CookeryLarder
Importance of kitchen in Hotel & Catering establishmentsLarder - Organisation & layout. Larder control
Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and eggsalads - classification
Balancing of recipes, standardisation of recipes, standard yield, maintaining recipe filesFish
Roux balance, Roux blond and Roux BrunoButchery
EggsPoultry and Game
VegetablesAssembling of cold buffets, sandwitches.
Theory of Bread makingDifferent types of forcement and their uses
PastryCleaning and care of Larder equipment
Kitchen stewarding and upkeep of equipment-
Section IIISection IV
HygieneNutrition
Personal hygieneDefinition of nutrition
Dishwashing methodsCarbohydrates and proteins
Garbage disposalFats
Food PoisoningMinerals
Food StorageVitamins in diet
Pest ControlHealth Foods & Menus for diabetic, heart, blood pressure patients
Municipal health lawsFirst aid and treatment for cuts, wounds, burns
Section VSection VI
Commodities and CostingComputer Awareness
Cereals - Wheat, rice, maizeconcepts and processing
Pulses - Types and uses of pulsesElements of a computer processing system
Fresh fruits and vegetablesHardware, features and uses
Dairy productsInput/output devices
Prevailing food standards in IndiaSoftware concepts
Herbs, spices and condimentsIntroduction to Windows
Brief introduction of Tea, Coffee, CocoaIntroduction of computers for accounting records and controls
Methods of food preservationCost control procedure through Purchasing
Importance of costing and cost dynamicsElements of cost

Diploma in Food Production: Career Prospects

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.

Some of the popular professional avenues open to such successful Diploma-holders are listed below with the corresponding salaries offered for the respective positions:


Eligibility Criteria for Diploma in Food Production

Listed below are the minimum criteria which candidates interested in pursuing the course are required to fulfil, in order to be eligible to apply for the course:

  • Successful qualification of the 10+2 level of education in any stream, from a recognized educational Board.
  • A minimum aggregate score of 50% (45% for SC/ST/OBC candidates) at the 10+2 level.
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