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The Certificate Course in Food Production is an executive level vocational course that is designed for a specific period of training and aims to equip the learners with knowledge required for the food production positions. This course takes an academic period of 6 months to 1 year and imparts theoretical as well as hands on training in food preparation, bakery and confectionery products, services in Foods and beverages, food and hygiene, and nutrition. From this sector, students get to learn different methods of preparing foods, baking various breads and desserts, food presentation, and handling of foods in a professional manner and also the safe handling of foods. There is a practical component in the programme involving an internship in a commercial kitchen or a food outlet.
Some of the entrance exams accepted for admission in the Certificate Course in Food Production are: Recognized Class 10th pass certificate, class 12th pass or passed in any stream, Diploma in Hotel Management and Catering, BHM degree holder and NIOS Certificate. Other factors which may also be taken into consideration include; internal assessment of the candidate who must have had prior working experience of between 1 to 2 years in the sectors involved in the food production and the food and beverage service sectors. English Proficiency and simple numerical computation ability are also assessed during admission. The course thus develops the relevant set skills needed for job opportunities such as commis chef, baker, food production assistant, food and beverage service steward, etc.
| Feature | Details |
|---|---|
| Full Form | Certificate in Food Production |
| Duration | Typically 6 months to 1 year |
| Course Level | Certificate |
| Eligibility | Usually 10+2 or equivalent |
| Top Colleges | Varies by region, check local institutes and culinary academies |
| Entrance Exam | Not usually required, admission based on merit or interview |
1. For 10+2 level, irrespective of the stream and from any government or recognized board to be a minimum qualification. Students, not only the ones in Class 12, can enroll for the program with minimum percentage required.
2. The age requirement is not a condition to join the program; once you have been chosen to participate, your age no longer matters. Students people belonging to any section of the academic groups can opt for this course only after 12+2.
3. You don’t need be a pro cook or have any familiarity with cooking at all. The attendees may not necessarily be professional cooks but who have a passion to learn to cook.
4. Whatsoever it may be science, math, commerce, or humanities student you can still take science after doing 10+2. I can go to any class that interests me at any moment and so I maintain control of my schedule.
| College/Institute (Location) | Average CTC (INR) |
|---|---|
| Institute of Hotel Management, Catering Technology & Applied Nutrition (Mumbai) | 2.5-4 Lakhs |
| Indian Institute of Hotel Management (Delhi) | 3-5 Lakhs |
| The Institute of Applied Management (Ghaziabad) | 2-3.5 Lakhs |
| SRM Institute of Hotel Management (Chennai) | 2-4 Lakhs |
| Specialization | Average Salary (INR LPA) |
|---|---|
| Commis Chef | 2-3 LPA |
| Line Cook | 2.5-4 LPA |
| Pastry Cook | 3-4.5 LPA |
| Butcher/Baker | 2.5-4 LPA |
| Catering Staff | 2-3.5 LPA |
