Diploma in Food Production & Patisserie

Diploma in Food Production & Patisserie
Starts from:August 16, 2022
Course Feature
  • Course Code DFPP
  • Duration One and half Years (3 Semesters)
  • Course Type Full Time
  • Min Qualification +2 level examination in the 10+2 pattern/ Senior Secondary/ Intermediate or two-year Pre-University Examination conducted by a recognized Board/ University.
Course Objective
  • To make students familiar with the world of cookery and bakery.
  • To equip the students with basic knowledge and skills of food production.
  • To make them learn about basic ingredients, raw material, their uses, compositions.
  • To provide knowledge about sanitation & hygiene, organoleptic evaluation, laws and quality control of food.
  • To provide an insight into the challenges of creating a small food enterprise and the skills required to make a successful business
  • To familiarize students with the latest trends and arts of culinary.


Programme Description

This programme is designed primarily for those people who wish to pursue a career in the hotel and catering industry as a chef with formal training but with a relatively small investment of time and money. It is a well-established fact that there is greater demand for skilled manpower in the hospitality industry than for managers. All the hospitality organizations be it a hotel, restaurant, fast food outlet, resort, catering establishment, railway, airline, cruise liner or other allied organizations, all require trained skilled manpower for the operations. Diploma in Food Production & Patisserie programme of JLU School of Hospitality & Tourism caters to the needs of such establishments effectively. A combination of inputs at the school and industrial exposure on the other side almost guarantees the students their employment in the industry

  • Cookery & Larder Theory and Practical
  • Bakery & Patisserie Theory and Practical
  • Hygiene
  • Equipment, Maintenance and Services
  • Food Cost Control
  • Nutrition
  • Food styling and Presentation

Resource fee
(One time)
INR 10,000

Admission Charges
(One-Time, Non-Refundable)
INR 5,000
Caution Money
(One-Time, Refundable)
INR 5,000
Alumni Fund
(One-Time, Non-Refundable)
INR 10,000
Digitalization Charges
(Per Year)
INR 10,000
Tuition Fees
(Per Year)
INR 30,000
Exam Fees
(Per Year)
INR 15,000
Total Fees Per Year INR 55,000

Caution Money
(One-Time, Refundable)
Total Admission Charges
(One-Time, Non-Refundable)
Total Course fees
(Per Year)

Managerial Opportunities in

  • Independent Hotels and hotel chains
  • Resorts
  • International and National Restaurant Chains
  • Independent Restaurants
  • International and national fast-food chains
  • Food Aggregators
  • Cloud Kitchens
  • Café
  • Flight Kitchens and on-board flight services
  • Hospital and Institutional Catering
  • Railway Hospitality and Catering Services
  • Indian Navy Hospitality services
  • Central and State Canteens
  • Government Guesthouses
  • State Tourism Development Corporations
  • Shipping and Cruise lines
  • Multinational Companies
  • Mobile catering/ Food Trucks
  • Self-employment through Entrepreneurship (Food Outlet, Café, Bakery etc.)

Admission Enquiry