Food Production Course

Hey buddy can you please get the information about the Diploma in Food production conducted by National Council for Hotel Management and Catering Technology?

[Raman Vij]

Don’t worry buddy I will help you here to get the information about Diploma in Food production conducted by National Council for Hotel Management and Catering Technology for there students.

For full information buddy please go through the file
Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.

Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation.

Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.

Unit-3 : Balancing of recipies, standardisation of recipies, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.

Unit-4 : Description and use of the following : Basic stocks, Aspics & Jellies. Roux blance, Roux blond and Roux brun. Recipies and quantities required to produce 10 litres of stock, white & brown.

Recipies required to produce one litre of the following: Bechamel sauce, tomato sauce, veloute sauce, espagnole sauce

Hollandaiac and maynnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each.

Soup – Definition, classification of soups with example in each group, recipe for one litre consomme, 10 popular consommes with their garnishes.

Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.

Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.

Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.

Unit-8 : Pastry – Recipies of short crust pastry, puff pastry, flaky pastry choux paste, danish pastry and their derivatives. Recipies and method of preparation of plain ice cream.

Unit-9 : Kitchen stewarding and upkeep of equipment.


Diploma in Food production program structure









Here is the eligibility criteria to apply for the program
Students should have pass 12th pass +2 system

Students must have studied English language as one of the subjects.

Here are the further programs conducted by them

Post Graduate Diploma in Dietetics & Hospital Food Service
M.Sc. in Hospitality Administration
Post Graduate Diploma in Accommodation Operations & Management
B.Sc in Hospitality & Hotel administration
B.Sc. in Hospitality and Hotel Administration - Generic
B.Sc. in Hospitality and Hotel Administration - Specialization

Diploma Courses
Diploma in Food Production
Diploma in Food & Breverage Service
Diploma in Bakery & Confectionery
Diploma in Front Office Operation
Diploma in Housekeeping

Craftsmanship Certificate Course
Craftsmanship Certificate Course in Food Production & Patisserie
Craftsmanship Certificate Course in Food & Beverage Service

Address:-
National Council for Hotel Management and Catering Technology
Plot No A-34, Sector-62, Noida, Uttar Pradesh 201309

Phone:-
0120 259 0613