Diploma Programs
Diploma In Hospitality & Tourism Studies
Semester I
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production – I & Culinary Art – I |
| 2 | Food & Beverage – II Service Operation |
| 3 | Front Office Operation – I |
| 4 | Accommodation Operation – I |
| 5 | English |
Semester II
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production – II |
| 2 | Culinary Art – I |
| 3 | Food & Beverage Service Operation – II |
| 4 | Front Office Operation – II |
| 5 | Accommodation Operation – II |
| 6 | English |
| 7 | Travel & Tourism |
Diploma in Bakery & Patisserie
Semester I
| Sr. No. | Name of subjects |
|---|---|
| 1 | MODULE 1: – BAKERY AND PATISSERIE |
| 2 | MODULE 2: – INTRODUCTION TO BAKING INGREDIENTS, EQUIPMENT TECHNOLOGY AND CULINARY ART |
| 3 | MODULE 3: – BASIC BAKERY AND PASTRY ART |
| 4 | MODULE 4: – BREADS AND YEAST RAISED PRODUCTS |
| 5 | MODULE 5: – BASIC CAKES AND CAKE MIXING METHOD |
| 6 | MODULE 6: – BASIC BISCUITS & COOKIE MIXING METHODS |
| 7 | MODULE 7: – PASTRY DOUGHS |
| 8 | MODULE 8: – ARTISAN, ETHNIC AND SPECIALITY BREADS |
| 9 | MODULE 9: – SPECIALITY COOKIES |
SEMESTER –II
| Sr. No. | Name of subjects |
|---|---|
| 1 | MODULE 10: – CLASSICAL CAKES, SAUCES AND FILLINGS |
| 2 | MODULE 11: – CHOCOLATE AND CONFECTIONERY TECHNOLOGY AND TECHNIQUES |
| 3 | MODULE 12: – MERINGUES |
| 4 | MODULE 13: – ICINGS |
| 5 | MODULE 14: – CONTEMPORARY PLATED DESSERTS |
| 6 | MODULE 15: – CAKE DECORATING AND CAKE PRESENTATION |
| 7 | MODULE 16: – ENTREPRENEURSHIP IN BAKERY & PATISSERIE |