Programmes
Diploma in Professional Culinary Skills (DPCS)
Programmes Structure
Objective
The objectives of the programme are to :
- To train the students in the art and craft of professional cooking skills.
The students will be trained to learn basic and advanced culinary
skills and secure employment at higher level position in star hotels,
specialty restaurants, catering organization, flight kitchens, catering companies,
industrial canteens, institutes and catering outlets.
The students will also be equipped to become entrepreneurs after securing basic experience.
Duration
- Duration: 12 (Part Time)
Intake
- 40 per batch
Courses and Specializations
| S.NO | COURSE Name | CREDITS |
|---|---|---|
| 1 | Indian and European Culinary Foundation (Theory) | 3 |
| 2 | Indian and European Culinary Foundation (Practical) | 3 |
| 3 | Food Safety and Hygiene | 2 |
| 4 | Food And Catering Law | 2 |
| 5 | Entrepreneurship in the Food Industry | 2 |
| 6 | Digital Marketing | 2 |
| 7 | Global Cuisine (Theory) | 2 |
| 8 | Global Cuisine (Practical) | 2 |
| 9 | Food Cost Control | 1 |
| 10 | Equipment, Maintenance and Services | 1 |
| 11 | Kitchen Stewarding | 1 |
| Total | 21 | |
| S.NO | COURSE Name | CREDITS |
|---|---|---|
| 1 | Industry Internship and Report Presentation | 9 |
| Total | 9 | |
| SEMESTER | Continuous Assessment | Term End Examination | TOTAL CREDITS | TOTAL MARKS |
|---|---|---|---|---|
| Semester I | 3 | 18 | 21 | 525 |
| Semester II | 0 | 9 | 9 | 225 |
| Total | 3 | 27 | 30 | 750 |
Objective
The objectives of the programme are to :
- To train the students in the art and craft of professional cooking skills.
The students will be trained to learn basic and advanced culinary
skills and secure employment at higher level position in star hotels,
specialty restaurants, catering organization, flight kitchens, catering companies,
industrial canteens, institutes and catering outlets.
The students will also be equipped to become entrepreneurs after securing basic experience.
Duration
- Duration: 7 months in-school training on weekends
- Internship: 240 hours at work place
Intake
- 40 per batch
Courses and Specializations
| S.NO | COURSE Name | CREDITS |
|---|---|---|
| 1 | Indian and European Culinary Foundation (Practical) | 3 |
| 2 | Indian and European Culinary Foundation (Theory) | 3 |
| 3 | Food Safety and Hygiene | 2 |
| 4 | Food Costing | 1 |
| 5 | Equipment, Maintenance And Services | 1 |
| 6 | Entrepreneurship in the Food Industry | 2 |
| 7 | Digital Marketing | 2 |
| 8 | Global Cuisine (Practical) | 2 |
| 9 | Global Cuisine (Theory) | 2 |
| 10 | Kitchen Stewarding | 1 |
| 11 | Food And Catering Law | 2 |
| Total | 21 | |
| S.NO | COURSE Name | CREDITS |
|---|---|---|
| 1 | Industry Internship and Report Presentation | 9 |
| Total | 9 | |
| SEMESTER | INTERNAL CREDITS | EXTERNAL CREDITS | TOTAL CREDITS | TOTAL MARKS |
|---|---|---|---|---|
| Semester I | 3 | 18 | 21 | 535 |
| Semester II | 0 | 9 | 9 | 525 |
| Total | 3 | 27 | 30 | 760 |