Diploma/Certificate in Food Production

👨‍🍳 About the Program

The Diploma/Certificate in Food Production at SAAKYA Institute of Hotel Management is a kitchen-focused hospitality program for students who dream of becoming chefs, culinary specialists, or professional kitchen managers. This hands-on course blends traditional culinary arts with modern food production techniques, creating well-rounded professionals for hotels, restaurants, and catering companies.

The course spans two semesters. Semester 1 focuses on culinary theory, cooking practice, soft skills, communication, and computer literacy. Semester 2 is entirely dedicated to real-time industrial training where students get to apply their learning in professional kitchens.

Whether you aspire to work in a five-star kitchen, start your own restaurant, or work in cruise line catering, this program lays the ideal foundation.

Course Structure

Semester 1: Academic Training

S.No	Subject Code	Subject Name	Internal Marks	External Marks	Total
1	CHM-FP-101	Food Production (Theory)	30	70	100
2	CHM-FP-102	Food Production (Practical)	30	70	100
3	CHM-103	Computer Applications	30	70	100
4	CHM-104	Personality Development Skills	30	70	100
5	CHM-105	Communication Skills	30	70	100
	Total		150	350	500

Semester 2: Industrial Exposure

S.No	Subject Code	Subject Name	Internal Marks	External Marks	Total
1	CHM-FP-201	Food Production (Industrial Exposure)	50	100	150
2	CHM-202	Log Book	50	100	150
3	CHM-203	Industrial Training Report	100	100	200
	Total		200	300	500

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🥘 Food Production – Theory

Course Objectives: Gain a deep understanding of hotel kitchen operations and the culinary knowledge required to run a professional kitchen.

Course Outcomes:

Understand the professional kitchen environment
Learn kitchen tools, safety, and fuel handling
Identify essential cooking ingredients
Master various cooking methods and styles

Syllabus Units:

Unit I: Kitchen Introduction, Hygiene, Brigade System, Staff Roles
Unit II: Kitchen Equipment: Types, Tools, Knives, Maintenance
Unit III: Ingredients: Herbs, Spices, Pulses, Fruits, Vegetables, Dairy
Unit IV: Cooking Methods: Baking, Grilling, Steaming, Poaching, etc.
Unit V: Stocks, Sauces & Soups: Preparation, Types, Trends
Unit VI: Eggs, Poultry, Meat & Fish: Cuts, Cooking, Storage
Unit VII: Salads & Sandwiches: Types, Dressings, Compositions
Unit VIII: Indian Cuisine & Regional Cooking: Masalas, Curries, Breads
Unit IX: Tandoor: Concept, Tools, Techniques, Marinades

Recommended Books:

Theory of Cookery – Krishna Arora
Food Production Operations – Parvinder S. Bali (Oxford)

🔪 Food Production – Practical

Course Objectives: Gain real-time skills in kitchen hygiene, food prep, vegetable cuts, cooking techniques, and plating.

Topics Covered:

Kitchen hygiene, fire safety, grooming
Equipment & fuel handling, first aid
Vegetable cuts, blanching, cooking methods
Preparation of stocks, sauces, soups, egg dishes
Meat, poultry, fish handling & basic recipes
Basic rice, dal, breads, chapatis, puris, parathas
Breakfast items, salads, sandwiches, Indian menus
Dry/wet masala making, regional Indian cuisine practice

💻 Computer Applications

Course Objectives: Build fundamental computer knowledge to support kitchen and hospitality operations.

Units:

Computer basics: types, structure, usage in hotels
Software: MS Word, Excel, PowerPoint
Internet: browsing, websites, search engines
Email and web communication tools
Social media for hospitality promotion (Facebook, LinkedIn, Twitter)

Textbooks:

Leon & Leon – Introduction to Computers
Partho Seal – Computers in Hotels (Oxford)
Michael Kesavana – Managing Computers in Hospitality

🌟 Personality Development Skills

Course Content:

Grooming, hygiene, body language
Social & business etiquette
Conversation, public speaking, presentations
Workplace interpersonal skills
Telephone & email etiquette
Industry current affairs & general knowledge

🗣️ Communication Skills

Course Content:

Communication models, barriers, and improvement
Non-verbal cues: gestures, eye contact, posture
Writing skills: letters, resumes, reports
Public speaking, confidence building
Hospitality English: polite inquiries, guest interaction
Interview & presentation preparation

Recommended Reading:

Business Communication – Asha Kaul
Effective Business Communication – Asha Kaul
Communication Skills – Sanjay Kumar

🧑‍🎓 Eligibility Criteria

Minimum: 10th/ 12th from a govt. recognized board.

Open to all who have an interest in hospitality and hotel careers.

🧰 Facilities at SAAkYA

Food Production Lab

Housekeeping Lab & Guest Rooms

Front Office Simulation Desk

Training Restaurant

Library & Computer Lab

Hostel & Cafeteria

💼 Career Pathways

Graduates can find placements in:

Hotels & Resorts

Cruise Lines

Airlines

Institutional Catering

Restaurants & QSRs

Event Management

Tourism Sector