The aim of this program is to assist students to develop basic professional competencies in food production and food and beverage services, preparing them to commence their career in the industry. This program is awarded by OTHM, UK and students have the opportunity to become cooks, chefs, bakers, pastry chefs, Institutional cooks and kitchen managers. Therefore, students will be trained in both verticals of food and beverage specializations. Also, students will learn about menu planning, serving customers, and the successful promotion of goods and services as a mean of increasing the facilities revenues. New trends and service techniques will be covered; thus, customer expectations will be acknowledged in order to support students in developing the necessary professional skills in performing proper service activities. The program provides students an option to have hands on experience with foreign brands by opting for International Trainings.
Demonstrate professional knowledge of the functional areas of the food & beverage operations.
Gain basic and professional food & beverage service skills.
Become familiar with different restaurant service methods and techniques.
Demonstrate proficiency in basic terminology and techniques for culinary arts
Develop basic knife skills.
Be able to cook a variety of ingredients from different food categories.
Preparation of regional, international and classic cuisines.
Become aware of basic cooking, pastry, and baking preparations.
Application of basic beverage and bar operations knowledge.
Develop & plan menus according to customer requirements.
Describe the different types & requirements of banqueting functions
Solve a number of key operational issues that might occur within a hotel or a catering organization.
Appraise economic, efficient, effective and environment friendly operational performance.
Chef (As per qualification level)
Culinary Art Instructor
|S. No.||Paper Code||Paper Title||Max. Hours||Credits|
|1||DFBSFP-4001||Introduction To F&B Service||100||10|
|2||DFBSFP-4002||Introduction To Gastronomy And Culinary Theory||200||20|
|3||DFBSFP-4003||Fundamentals Of Culinary Arts||200||20|
|4||DFBSFP-4004||Food And Beverage Service Operations-1||200||20|
|5||DFBSFP-4005||Cold And Hot Food Preparations-1||200||20|
|6||DFBSFP-4006||Foods Of The World And Ethnic Cuisines||100||10|
|7||DFBSFP-4007||Menu Planning, Costing And Restaurant Operations Mgt.||100||10|
|8||DFBSFP-4008||Basic Communication And General Skills For F & B Professionals||100||10|
Duration 1 year
Eligibility: 10+2 pass
Awarded by: OTHM, UK and NSDC