Course Details

: Diploma in Food Production

: DFP

: Department of Hotel and Hospitality Management

: Semester

: 1

: 2

: 14500

: 37000

1 Semester
No. Subject name Subject code Theory Practical Pass marks Total
1 Cookery & Food Costing 101 70 30 40 100
2 Hygiene & Sanitation 102 70 30 40 100
3 Nutrition and weight management 103 70 30 40 100
4 Quality Assurance Manager 104 70 30 40 100
5 Purchase Specifications, Quality Control, Indenting and Costing 105 70 30 40 100

2 Semester
No. Subject name Subject code Theory Practical Pass marks Total
1 Cookery Practical 201 0 100 40 100
2 Commodities and Costing 202 70 30 40 100
3 Aims and Objectives of Cooking 203 70 30 40 100
4 Varieties of Fish, Meat and Vegetables 204 70 30 40 100
5 Accompaniments, Garnishes and Rechauffe 205 70 30 40 100