Diploma in Food Production Principles (DFP)

Duration: 8 Months Theory & Practical Classes
Eligibility: 10th / Higher School (17+ years age)
Internship: 6 Months (Compulsory)

Subject Covered 

UNIT-1 ART AND SCIENCE
UNIT-2 BACKGROUND SKILLS : KNOWLEDGE
AND THE CULINARY
UNIT-3 TEMPRATURE
UNIT-4 EMULSION
UNIT-5 FLAVORING FOODS
UNIT-6 PRESERVATION
UNIT-7 FATS AND OILS
UNIT-8 DAIRY PRODUCTS
UNIT-9 EGGS
UNIT-10 FRUITS
UNIT-11 VEGETABLES
UNIT-12 POTATOES AND OTHER TUBBERS

UNIT-13 FARINACEOUS COOKERY
UNIT-14 STOCK
UNIT-15 SOUPS
UNIT-16 HOT SAUCES
UNIT-17 MEATS: BEEF, VEAL, LAMB AND PORK
UNIT-18 POULTRY
UNIT-19 GAME
UNIT-20 SEAFOOD AND FRESHWATER FISH
UNIT-21 BREAKFAST
UNIT-22 COLD SAUCES
UNIT-23 SALADS
UNIT-24 GELATIN AND ASPIC JELLY

UNIT-25 FORCSMEAT AND MOUSSE
UNIT-26 PATES AND TERRINESS
UNIT-27 APPETIZERS
UNIT-28 CHARCUTERIE
UNIT-29 SANDWICHES
UNIT-30 BAKING
UNIT-31 YEAST BREAD AND ROLLS
UNIT-32 QUICK BREADS
UNIT-33 PASTRY DOUGH
UNIT-34 FILLINGS
UNIT-35 CAKES
UNIT-36 FROSTINGS
UNIT-37 DECORATIVE ITEMS
UNIT- 38 FROZEN ITEMS