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Diploma in Food Productions

Diploma in Food Productions

The Diploma in Food Productions is an immersive diploma program offered by the School of Hotel Management and Tourism at DBUU. It is meticulously designed to empower students with comprehensive knowledge and expertise in the field of Hotel Management, with a specific focus on Food Productions. This one-and-a-half-year diploma aims to cultivate culinary skills, foster in-depth understanding of ingredients, and develop proficiency in executing food productions operations.

Through this program, students gain a solid foundation, essential skills, and industry-relevant competencies to excel in the catering and hospitality industries. A significant component of the diploma program is hands-on practical training in kitchen settings. Students have the opportunity to apply their theoretical knowledge and culinary skills in real-world scenarios under the guidance of experienced chefs and instructors.

The curriculum of a Diploma in Food Productions course covers a wide range of subjects related to food preparation, culinary arts, and kitchen management. The program, under the HM courses, goes beyond theoretical learning and provides students to learn various cooking techniques, knife skills, baking methods, and food presentation under the guidance of experienced chefs and instructors. By exploring a wide range of culinary techniques, students develop their creative flair and master the art of food presentation.

Salient Features

  • 19+ years of experience
  • Focus on student-centred learning
  • Problem-based learning
  • Industry involvement in curriculum development & training
  • Best placement opportunities to get placed in high-end and reputed companies
  • Industrial training in reputable firms and organizations
  • The privilege of 100% placement guidance and support
  • Industry visits, seminars, workshops, and guest lectures by eminent researchers and industry practitioners
  • Active student clubs and bodies
  • The multi-cultural and vibrant teaching environment

Admissions Open 2024!!

Merit-based admission process with online application at Dev Bhoomi Uttarakhand University.

Eligibility & Fee Details

Duration & Eligibility

1.5 Years

The candidate must have passed 10+2 examination or equivalent from a recognized board.

Fee Structure

Course Total Fee
Academic fee ( Per Sem) ₹ 30000/-

One Time Fee

Application Fee (Non-Refundable) Admission Fee (Non-Refundable) University Enrollment Fee (Non-Refundable)
₹ 1,500 ₹ 7,000 ₹ 3,000
Exam fees ( Per Semester) 4,500/-

Download Fee Structure

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Program Educational Objectives (PEO's)

PEO-1 To exhibit interest and participate in community and society to remain an active part of related beliefs
PEO-2 To support students and help them improve their culinary skills and other essential ones like communication and a sharp professional eye that is required for Food Production and other affiliated aspects of the Hotel Industry and deep knowledge of their core concepts
PEO-3 To instil the core knowledge of the hotel industry, specifically the Food Production field, in the students so that they can be proficient professionals that are skilled and possess familiarity with the fields like hotel, management, and catering
PEO-4 To enable the students to sharpen their skills like culinary, communication, creativity, innovation, and management and own the technical apprehension that will provide aid to them in their professional life
PEO-5 To inculcate the pertinent skills in the students and help them to develop competence and become experts in fields relating to hotel, food and beverages production

Program Specific Objectives (PSO's)

PSO-1 Demonstrate and implement the tasks with skilfulness according to the standards established by the operation of the hotel industry and the associated fields
PSO-2 Engage and handle the tasks, work, functions, and activities in the operation of the hotels, travel, government and non-government institutions and many other organisations in accordance with the competency levels
PSO-3 Develop critical thinking ability, creativity and innovativeness, display evaluating skills by considering situations, determining problems, devising solutions, and enforcing them and critical action management in food production
PSO-4 Express significant understanding and aptitudes crucial to working in a miscellaneous world
PSO-5 Demonstrate the capacity to employ proficient written and communication skills as well as the technology to communicate with expertise

Program Grid Structure


Semester 1

Course Code Course Credit
21DNFP101 Basics of Food Production 3
21DNFP102 Fundamentals of Larder 2
21DNFP103 Hygiene & Nutrition 2
21DNFP104 Food Commodities 3
21DNFP105 Computers for Hospitality & Tourism 1
23DNFP181 Basics of Food Production Practicals 6
23DNFP182 Bakery Practical –I 2
23DNFP183 Computers for Hospitality & Tourism Practical 1

Semester 2

Course Code Course Credit
23DNFP201 Food Production 3
23DNFP202 Basics of Baking 2
23DNFP203 Food Costing 3
23DNFP204 Basics of Hospitality Communication 2
23DNFP281 Food Production 6
23DNFP282 Bakery practical –II 2
23DNFP283 Basics of Hospitality Communication Practical 1

Semester 3

Course Code Course Credit
23BHHM381 Industrial Training and Log Book & Training Report 22

Job Opportunities The Course Might Lead To

There are tremendous opportunities for the students in the fast-growing hospitality enterprise upon completing this diploma programme. The varied profiles on which the students can work are:

  • Food Service Manager
  • Food Quality Assurance Technician
  • Maintenance Manager
  • Culinary Instructor
  • Catering Officer
  • Chef
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Admission 2023-24

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