Course Name

Diploma in Food Production

Certification

JNNTC,New Delhi,India

Course Overview

Sri Institute of Hotel management is a renowned Educational Institution dedicated to provide highest level of Culinary and Hospitality Skills Development Training through Top Class Programs. The academy believes in two dimensional focus of 'Technical Knowhow' and 'Hands on Experience' leads to Personality Development and Character.
The Certificate in Food Production is a program designed to train and develops future hospitality professionals. Certificate in Food Production is offered by JNNYC New Delhi, India, The course duration is for one year, after which a students would be placed for six months industrial training in five star or luxury hotels. The Course helps the student understand the basics of the Kitchen. It also gives students hands on work experience and monitored training through practical’s classes.

Minimum Entry Requirements

• The minimum qualification for admission is 10system of Secondary Education or its equivalent with English as one of the compulsory subject.
• The Maximum Age limit is 25 years for candidates as on 1st July
• The student should be medically fit; the same should be certified by Registered medical officer

Course Duration

• The Course duration is one year, with practical’s &Theory Modules

Program Start Dates

• The fall of Intake for students is twice ones in May- June and December -January, The Course commences in the month of July and January Registrations for the program are based on first come basis.

Aim

The overall aim of this course is to provide an education for students who aspire to focus on the Production Department. Geared towards Culinary, the course creates the pathway for one on his way to becoming a Professional Chef. Bringing into perspective the fundamentals of the Kitchen and integrating it in the students by preparing them both mentally and physically to face the many challenges in the industry.
The Course focuses upon the basics skill sets required for Kitchen operation.
The candidate is trained to work as an Assistant Chef in any section of the kitchen

Course Curriculum

Subject
1	Business Communication
2	Food production (Basics) (Theory)
3	Food production (Basics) (Practical’s)
4	Hygiene & Sanitation

Course Package

Course Name: Diploma in Food Production

Course & Proficiency Training

• Diploma in Food Production , JNNTC
• Certificate course in Personality Development (PD) - SIHM&CA
• Certificate Course in Business Communication(BC) – SIHM&CA

Course Kit

• Text Books
• Journals &Logs
• Study Guides &Hand outs
• Uniforms & Kit
• Course Guide
• Bag Pack

Accommodation (OUT SOURCED)

Fully furnished & serviced Dual bedded rooms. The Accommodation has an In-house warden who looks into the well keep of the students and manages the hostel. The Accommodation has a 24 hrs Security.

Industrial Training

The Industrial training is included in the course duration. Students are placed in international chains of hotels, resorts and Quick Service Restaurant’s all over India and Abroad. Students are exposed to standard operations of all major departments. This training is a hands-on live experience for students to perform in the actual Industry. The duration of Training period is 6 months.

Career & Placement Opportunities

Global growth and development of tourism have opened up innumerable openings. As a result graduate can look forward to following career opportunities:

Chef Trainees and Assistant Cook in Hotels, QSR, Eat houses and Industrial Canteens
The Training and Placement cell provides excellent infrastructure to support every stage of the placement process. Arrangement for the pre training and placements talks, written test, interviews and group discussion are made as per the requirements of the organization as well as the students. A regular corporate interaction weaves the thread to create a mosaic for hundred percent placements.

Course Outcome

This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.
The course helps students to create a brief idea on various topics that help them perform as Chef Assistants

Documents to Be Submitted

• 10th & 12th Mark sheets (Attested Photocopies) 1 set Originals, 1 Set of attested copy, 1 set of photocopy.
• Birth Certificate
• Transfer Or Leaving Certificate
• ID Proof
• 4 Passport size photographs

Fee Refund Policy

• Rejection: An applicant rejected by the school is entitled for refund of all money paid except for application fee & processing fee.
• Refund: No fees paid for a course or program will be refunded under any Circumstances, unless if program is called off by the Sri Institute of Hotel Management & Culinary Arts or not started within one month from the date mentioned course start date with on contract.

Further Study and Career Opportunities

Students can peruse their Bachelor’s in Hospitality, Tourism, Business, and Management from any recognized universities in India and abroad. The student can directly apply for a Bachelor’s Post completion of course and Training.