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International Diploma In Food Production And F & B Services (OTHM, UK & NSDC Proposed)

About the Course

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.

What you will learn in this course:

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.

Careers after this Course:

Chef (As per qualification level)
Service Crew
Food Instructor
Research Chef
Culinary Art Instructor
Restaurant Publicist

International Diploma In Food & Beverage Service And Food Production (Level-4)

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
    Total 1200 120


Duration 1 year
Eligibility: 10+2 pass
Awarded by: OTHM, UK and NSDC
Credits: 120