Short Term Courses
| SL No | Course | Duration | Qualification | Age Limit |
|---|---|---|---|---|
| 1 | Diploma in Food Production | 1 1/2-year | 10th Class pass of 10+2 | No Age Limit |
| 2 | Diploma in Food & Breverage Service | 1 1/2-year | 10th Class pass of 10+2 | No Age Limit |
| 3 | Diploma in Bakery & Confectionery | 1 1/2-year | 10+2 (H.S.C)/S.S.C. or equivalent | No Age Limit |
Diploma in Food Production
About the Course
As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers five different trade diplomas to cater to the needs of such establishments which are popular with the student community as it guarantees them jobs in the hospitality industry immediately on completion.
The five diploma courses are the core areas of food and beverage operations. It is open to 12th pass students of +2 system who must have studied English language as one of the subjects. The Course duration is for 36 weeks followed by 24 weeks of Industrial Training. Currently the courses are offered under annual examination system comprising term end examinations at end of the year. Institutes also conduct mid-term examinations comprising theory and practicals.
Applications are invited by individual affiliated Institute of Hotel Management through advertisement in leading local newspapers released during the month of June each year and selection made through a transparent selection process.
Each diploma program equips students in the basic areas of specialization and institutes provide hands on training to students in the institute kitchens and laboratories.
Course Fees
Please check with respective Institutes.
Diploma in Food & Breverage Service
About the Course
As per surveys conducted to assess requirement of trained manpower for the hospitality sector, it has been established there is greater demand for skilled manpower rather than for managers. All the hospitality organisations be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners and other allied industries, all require trained personnel to man their operations. The National Council for Hotel Management offers five different trade diplomas to cater to the needs of such establishments which are popular with the student community as it guarantees them jobs in the hospitality industry immediately on completion.
The five diploma courses are the core areas of food and beverage operations. It is open to 12th pass students of +2 system who must have studied English language as one of the subjects. The Course duration is for 36 weeks followed by 24 weeks of Industrial Training. Currently the courses are offered under annual examination system comprising term end examinations at end of the year. Institutes also conduct mid-term examinations comprising theory and practicals.
Applications are invited by individual affiliated Institute of Hotel Management through advertisement in leading local newspapers released during the month of June each year and selection made through a transparent selection process.
Each diploma program equips students in the basic areas of specialization and institutes provide hands on training to students in the institute kitchens and laboratories.
Course Fees
Please check with respective Institutes.
DIPLOMA IN BAKERY & CONFECTIONARY
| Eligibility | 10+2 (H.S.C)/S.S.C. or equivalent |
| Title | Diploma |
| Duration | One Year + six months industrial release (Training) |
| Teaching Hour per week | 35 |
| No. of weeks of effective teaching | 36 |
| Industrial Training | 24 weeks |
| Sl No. | Subject | Distribution of Time | Distribution of Time | MTS | ||||||
| Hours Per Week | Councils Exam | |||||||||
| TH | PR | TOTAL | TH | HRS | PR | TOTAL | TH | PR | ||
| 1 | Bakery | 4 | 12 | 16 | 100 | 3 | 150 | 6 | 20 | 20 |
| 2 | Confectionery | 4 | 12 | 16 | 100 | 3 | 150 | 6 | 20 | 20 |
| 3 | Hygiene and Sanitation | 01 | - | 01 | 50 | 2 | - | - | 10 | - |
| 4 | Commodities and Costing | 01 | - | 01 | 50 | 2 | - | - | 10 | - |
| 5 | Computer Awareness | - | 01 | 01 | - | - | - | - | - | - |
| TOTAL | 10 | 25 | 35 | 300 | 300 | 60 | 40 | |||
| Pass (Theory) | 35% |
| Pass (Practical) | 40% |
| Aggregate | 40% |
Council’s Examination :
| TH | Marks for Council Examination theory marks |
| PR | Marks for external Practical |
| MTS | Mid term sessionals |
BAKERY
THEORY:
1. Introduction & scope of Bakery & Confectionery, Bakery terms. Organisation chart of Bakery.
2. Structure of wheat grain.
3. Milling of wheat and role of bran and germ.
4. Flours : Different types of flours available, constituents of flours, PH Value of flour, water adsorption power of flour, glutin, dustiest capacity of flour, grade of flour.
5. Raw material required for bread making :
– Role of flour, water, yeast, salt.
– Sugar, milk and fats.
6. Methods of bread making :
– straight dough method
– delayed salt method
– no time dough method
– sponge and dough method
7. Characteristics of good bread :
– External characteristics volume. symmetry of shape
– Internal characteristics colour, texture, aroma, clarity and elasticity.
8. Bread faults and their remedies.
9. Yeast An elementary knowledge of Baker’s yeast, the part if plays in the fermentation of dough and conditions influencing its working. Effect of over and under fermentation and under proofing of dough and other fermented goods.
10. Bread diseases Rope and mold-causes and prevention.
11. Bread improvers improving physical quality.
12. Oven & Baking : Knowledge and working of various types of oven. Baking temperatures for bread, confectionery goods.
13. Bakery layout The required approvals for setting up of a Bakery Government procedure and Byelaws :
– Selection of site
– Selection of equipment
– Layout design
– Electricity.
14. Quality control :
– of raw material
– of finished products
CONFECTIONERY
THEORY:
1. Cake Making ingredients Flour, Sugar, Shortening and egg.
2. Moistening agents.
3. Fats and oil.
4. Leavening agents
5. Cake making methods-sugar batter process, flour batter process, genoise method and blending and rubbing method.
6. Correct temperature for baking different varieties of cakes.
7. Pastry making, principles and various derivatives.
8. Characteristics of cakes : External; Internal.
9. Balancing of cake formula.
10. Cake faults and their remedies.
11. Types of icing.
12. Preparation of cookies and biscuits. Factors affecting the quality of biscuits/cookies.
13. Storage of confectionery product.
14. Various types of ice creams and bombs.
PRACTICALS – CONFECTINERY
Cakes by different methods (e.g., sponge cake, Madiera cake; genoise; fatless sponge; rock cake; fruit cake),
Biscuits & Cookies : Plain biscuits; piping biscuit; cherry knobs; langue-de-chats; (cats tongue) salted biscuits; nut biscuits; coconut biscuit; melting moment; macaroon; tricolour biscuits; chocolate biscuits; marble biscuits; nan-khatai; short bread biscuits; Ginger biscuits; cheese biscuits; cream fingers.
Choux pastry : Chocolate eclaire; profitroll suchard; cream buns.
Short crust pastry : Lemon curd tart; jaw tart.
Icing : Fondant; American frosting; Butter cream icing; Royal icing; gum paste; marzipan; marshmallow; lemon meringue; fudge; almond paste; glace icing.
Toffees : Milk toffee; chocolate; stick jams; liquor chocolate.
Ice Cream : Pineapple pastry, chocolate pastry.
Cakes & Geuteaux : Queen cakes, fruits cake; birthday cake; easter eggs; chocolate dippings; weddign cakes; cheese cakes; black forest gateaux; gateaux religious; apple strudel; strudel; Dough nuts; fruit gateaux baba-au-rhum, savarin chantilly; meringue; Swiss rolls and Madeline cake.
Pudding : Bavarois, ginger pudding; cold lemon souffle; chocolate mousse; charlottes royale; charlotte russe; charlotte arlequine; bavaroise rubane; souffle praline; fruit triffle.
INDIA SWEETS
| Chenna | Rasgulla, Chamcham, Pakiza, Chenna Toasi, Rasmalai |
| Khoya | Gulab Jamun, Barfi |
| Sugar | Mysore Paak, Ghewar |
| Flour/Beasn | Patisa, Shakarpare, Hawla Kaddo, Peda |
| Milk | Kheer, Rabri |
| Nuts | Barfi, Chekki |