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Available courses

NUTRITION DIET THERAPY AND HOME NURSING

NUTRITION

DIET THERAPY

HOME NURSING

FOOD PRODUCTION

Course Summary: Food Production (DFB Level 1)

Course Title:

Food Production

Course Level:

Diploma in Food and Beverage (DFB) – Level 1

Course Duration:

One academic year (two semesters)

Course Description:

This course introduces students to the fundamental principles and practices of food production within the hospitality and catering industry. It provides learners with essential knowledge, skills, and attitudes required to prepare, cook, and present food professionally and safely in various catering establishments.

Course Objectives:

By the end of this course, the trainee should be able to:

  1. Identify and correctly use kitchen tools, equipment, and utensils.

  2. Apply basic methods of cooking and food preparation techniques.

  3. Observe hygiene, sanitation, and safety procedures in the kitchen.

  4. Plan and prepare simple menus for different meal occasions.

  5. Demonstrate teamwork, time management, and professional conduct in a food production environment.

Course Content:

  1. Introduction to Food Production

    • Definition and scope of food production

    • Types of kitchens and kitchen organization

  2. Kitchen Tools and Equipment

    • Identification, care, and maintenance

  3. Food Commodities

    • Classification and uses of ingredients (cereals, vegetables, meats, dairy, etc.)

  4. Methods of Cooking

    • Moist heat, dry heat, and combination methods

  5. Basic Cookery Techniques

    • Stocks, soups, sauces, salads, and accompaniments

  6. Menu Planning and Food Presentation

    • Types of menus, portion control, plating, and garnishing

  7. Kitchen Hygiene and Safety

    • Personal hygiene, sanitation practices, waste management, fire safety

  8. Practical Cookery Sessions

    • Preparation of simple dishes, meals, and snacks

  9. Industrial Exposure / Attachment

    • Hands-on training in a hospitality or catering establishment

Mode of Delivery:

  • Lectures and demonstrations

  • Practical cookery sessions

  • Group discussions and assignments

  • Industrial attachment

Assessment Methods:

  • Continuous Assessment Tests (CATs)

  • Practical examinations

  • Theory examinations

  • Industrial attachment report

Expected Learning Outcomes:

Upon completion, the trainee will be able to:

  • Prepare and present simple dishes professionally.

  • Maintain high standards of hygiene and safety.

  • Work effectively as a junior commis or kitchen assistant in a hospitality setting.