Course Details

Food Production Course in Haldwani
Course Duration : Flexible

Food Production Course

Food Production Course

Course Code:- CFP

Course Name: - Food Production Course

Duration: - 01 Year with 6 month training in a star hotel

Selection Procedure:-

Selection in this Course will be done on the basis of an Interview / Group Discussion which will be judged on the basis of Communicating, Grooming, Body Language ans subject knowledge.

Eligibility and Course Description:

Candidates who have completed class 10th and/or appeared/ passed class 12th can enroll and complete this qualification to achieve specialized skills required in Food Production Department. You will be enrolled in Food Production specialization program of your choice from Tourism Sector Skill Council under National Skill Development Corporation.

(CFP) Management of Food Production Principles

Food Production Course is a very popular course in today’s world. Working as a chef is emerging as the most sought after profession in hospitality industry as many avenues have opened up in the food production sector. THS offers professional course in Food production. In this course the students get to study the food ingredients, raw material, meat, fish, vegetables, various cuisines. Individual get to explore their hidden talents in this field of cooking. This course brushes up the culinary skills of the individuals as per the required standards of the hospitality industry.

Food production course program gives students the foundation they need to make smart decisions in food and beverage operations. It addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. Changes to this edition include technology-related updates throughout the text, an expanded discussion of marketing channels and tactics used by food service managers, information on sustainability issues in food production service, and discussion of nutrition issues including menu labeling legislation, organic foods, food allergies, etc.