Diploma in Food Production Syllabus and Subjects

Diploma in Food Production syllabus is divided into four semesters consisting of both theory and practical subjects for the duration of 18-24 months. The Diploma in Food Production courses focus on core subjects such as Cookery, Larder, Nutrition, Commodities, Food Quality Maintenance etc.

The Food Production Diploma course focuses on practical sessions with industry experts and workshops to enhance hands-on skills such as pastry making, bread making, cooking temperatures with emphasis on various meat and vegetables, hygiene and sanitation, fire safety, accounting records and control etc.

Table of Contents

• Semester Wise Diploma in Food Production Syllabus
• First-Year Diploma in Food Production Syllabus
• Second-Year Diploma in Food Production Syllabus
• Diploma in Food Production Subjects

Semester Wise Diploma in Food Production Syllabus

The Diploma Food Production syllabus focuses on enabling students to gain required knowledge related to food production, food quality management, kitchen maintenance, understanding the concepts and methods of storage, meat cooking, etc. The semester-wise Diploma in Food Production syllabus is given below:

First-Year Diploma in Food Production Syllabus

Diploma in Food Production first-year syllabus mainly focuses exclusively on the foundation and fundamentals of cooking, food production, commodities management, nutritional value etc. Listed below is the semester-wise syllabus for first-year Diploma in Food Production:

Semester I	Semester II
Origin of the Hotel Industry	Methods of Cooking with Special Application to Meat, Fish, Vegetables, Cheese, Pulses and Egg
Importance of Kitchen in Hotel & Catering Establishments	Conventional and Non-Conventional Methods of Cooking
Aims and Objectives of Cooking	Solar Cooking
Methods of Mixing Foods, Effect of Heat on Various Foods, Weighing and Measure, Texture of Food, Culinary Terms	Microwave Cooking
Classification of Raw Materials, Preparation of Ingredients	Fast Food Operation
Eggs–Structure, Selection of Quality, Various Ways of Cooking Eggs with Example in each Method and Prevention of Blue Ring Formation	Balancing of Recipes, Standardisation of Recipes, Standard Yield, Maintaining Recipe Files
Varieties of Fish, Meat and Vegetables	Menu Planning, Portion Control, Brief Study of How Portions are Worked out
Accompaniments, Garnishes and Rechauffe	Invalid Cookery
Prevailing Food Standards In India	Purchase Specifications, Quality Control, Indenting and Costing
Cereals - Wheat, Rice, Maize	-
Pulses - Types And Uses Of Pulses	-
Dairy Products	-

Second-Year Diploma in Food Production Syllabus

Diploma in Food Production second-year syllabus focuses on more advanced topics such as concepts and processing of various food items, theories of bread making, and advanced pastry-making techniques along with practical sessions. Tabulated below is the semester-wise syllabus for the Diploma in Food Production second-year:

Semester III	Semester IV
Concepts And Processing of Food	Theory of Bread making, Bread rolls, Breadsticks, Indian Bread
Vegetables–Effect of Heat on Different Vegetables in Acid/Alkaline Medium and Reaction with Metals	Staff Organisation of the Kitchen, Coordination with the Departments
Method of Cooking Different Vegetables with Emphasis on Cooking Asparagus, Artichokes, Brussel Sprouts	Pastry–Recipes of Shortcrust Pastry, Puff Pastry, Flaky Pastry Choux Paste, Danish Pastry and their Derivatives
Introduction Of Computers For Accounting Records And Controls	Recipes and Method of Preparation of Plain Ice-cream
Kitchen Stewarding and Upkeep of Equipment

Practical Subjects During the Second Year Diploma in Food Production

Following are the practical subjects for the Diploma in Food Production second-year syllabus:

• Baking
• Food Production
• Larder

Diploma in Food Production Subjects

Diploma Food Production subjects equally focus on both theoretical and practical aspects of food production. The subjects and syllabus may vary depending from one college to another but the structure and the concepts remain the same altogether. 

The subjects for the Diploma in Food Production focus on the fundamental theories in the food industry as well as other significant areas from the standpoint of overall knowledge development.

Diploma in Food Production Theory Subjects

• Fundamentals of Food Production
• Kitchen Hygiene and Food Safety
• Advanced Culinary Arts
• Food Safety
• Prevention of Food Poisoning
• Food Laws for Food Safety
• Disinfection, Sterilization and Sanitation
• Nutritional Values of Food
• Balanced Diet for Healthy Living

Diploma in Food Production Practical Subjects

• Fundamentals of Food Production Practical
• Communicative English Practical
• Advanced Culinary Arts Practical
• Food Costing
• Operate different modern equipment in the kitchen
• Selection of Vegetables
• Pigments and colour changes

Diploma in Food Production Subjects in Detail

Diploma Food Production syllabus covers both basic and advanced topics related to food processing, cookery, larder, hygiene & nutrition, commodities, costing and basics of computer, etc along with standard food operations related to various cuisines. Tabulated below are the list of Diploma Food Production subjects and the topics covered:

Diploma Food Production Subjects	Topics Covered
Fundamentals of Food Production	Introduction to Fundamentals of Food Production, Introduction to Meat cookery, Different Methods of cooking, Seasoning of Tandoor pot, Temperature maintenance
Kitchen Hygiene and Food Safety	Classification of foods in terms of spoilage, Types of storage and good storage techniques, Food safety methods
Advanced Culinary Arts	Preparation of Stocks and Sause, Consommé and its variations, Garnishes and Accompolishments
Food Costing	Importance of food costing, Introduction to cost control, Different methods of food purchasing, production control
Cookery	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

College-Wise Diploma in Food Production Syllabus

Diploma Food Production syllabus varies depending on the college or university but the structure remains the same. To learn in detail about a particular college syllabus, candidates must visit the college’s official website and download the Diploma Food Production syllabus PDF 2023. The semester-wise syllabus for few of the best colleges offering Diploma in Food Production is given below:

IHM Goa Diploma in Food Production Syllabus

Diploma in Food Production course syllabus in IHM Goa focuses on covering all the required theoretical and practical aspects of food production and food processing. Tabulated below is the IHM syllabus for the Diploma in Food Production

Theory Subjects for Semester I & II	Practical Subjects for Semester I & II
Cookery	Computer Awareness
Larder	Library
Hygiene and Sanitation	Cookery
Nutrition	Larder
Commodities	-
Food Costing	-

Sant Baba Bhag Singh University Diploma in Food Production Syllabus

Diploma Food Production syllabus in Sant Baba Bhag Singh University consists of subjects such as larder, commodities management, cooking, hygiene and sanitation etc. Tabulated below is the semester-wise syllabus for Diploma in Food Production.

Semester-I	Semester-II
Basics of Food Production	Food Production
Hygiene and Sanitation	Food Commodities
Larder	Communication SkillsII
Communication Skills -I	Bakery
Basic of Food Production-(Practical)	Catering Management
Larder (Practical)	Food Production - (Practical)
Communication Skills –I (Practical)	Bakery (Practical)
-	Communication Skills-II Lab

Diploma in Food Production Project Topics

To gain more practical knowledge about the subjects, students will be assigned projects or research work as a part of their practical work during the second semester. Listed below are some of the trending topics in the food production industry for student’s reference.

• Effect of different oils in high Protein Salad Cream
• Prevention of Hazards in the kitchen area
• The Role of Technology in Nutrition
• Effect of Overheating in Foods
• Change in Chemical Properties of various Nutrients
• Effect of Water activity during Preservation

Diploma in Food Production Course Structure

Diploma in Food Production syllabus is a combination of theoretical aspects and industry-driven application which includes an understanding of food production, food processing, cooking, sanitation etc in the food industry. Below listed is the course structure of Diploma in Food Production for a duration of 12-18 months

• Four Semesters
• Theory Subjects
• Practical Subjects
• Internship
• Workshops
• Projects
• Six Months Industrial Training

Diploma in Food Production Teaching Methodology and Techniques

Diploma in Food Production is conventional and constrained as the candidates are taught numerous culinary techniques in labs in order to have a better understanding of the food sector. For a better comprehension of practical knowledge and job abilities, group learning methodologies are used. 

Students are encouraged to learn about creativity, perception, and teamwork as a result of this. The following are the teaching methods and approaches used in the Diploma in Food Production:

• Lectures
• Workshops
• Practicals
• Seminars
• Group Activities
• Industry Visit

Diploma in Food Production Books

Students can refer to books by famous authors about food production, food processing and research and advancement in food production to gain in-depth knowledge of the subjects. Below listed are some of the reference books for Diploma in Food Production:

Diploma in Food Production Books	Author	Topics Covered
Indian Food	K.T. Achaya	Full range and history of the Indian diet, from prehistoric times to the modern era with 150 black-and-white illustrations, earliest food preparations of palaeolithic and neolithic times, the cooking of the Harappan people etc
Quantity Food Production Operations and Indian Cuisine	Parvinder.S.Bali	Basics of volume cooking and Indian cuisine illustrated with photographs, layouts and charts
The Professional Chef	Le rol a. Polsom	Nutrition, food and kitchen safety, and tools and ingredients, more than 640 classic and contemporary recipes plus variations,131 basic recipe formulas illustrate fundamental techniques and step by step guide to all the dishes explained
Food Production Operations	Parvinder.S.Bali	Food Production, basics of kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more