The Present employment trends show a drastic fall in skilled cooks both due to increase in food activity as well as lack

of trained personnel. Graduates in food production generally get absorbed at Management/Supervisory level and seldom join as cooks. At the same time the in house promotions within an organization always creates new employment opportunities at entry level. The Craft Certificate Course in Food Production and Patisserie is designed to cater to this demand for entry-level positions where in the trained student can join as a cook trainee in a professional kitchen. Students who successfully complete one year of college and six months of Industrial Exposure Training will have a solid understanding and mastery of basic principles and techniques of food production and will definitely give him an edge to excel from where he/she starts.

ELIGIBILITY

	Candidate should be minimum 16 years of age on or before the date of commencement of the course and not more than 25 years (30 years in case of SC & ST candidates).
	A pass in Senior Secondary Certificate (SSC) with English as medium of instruction
	Candidates completing SSC in languages other than English should demonstrate competency in Englishduring the selection process.
	Experience in Food / Culinary Industry is recommended but not necessary.
	The candidate should submit photocopies of all relevant certificates along with the application.

ENROLLMENT

	An admission notification is published in leading local dailies of the country.
	Candidates fulfilling the entry criteria will be called for the selection process. (Date will be intimated as and when finalized).
	Batch consisting of 40 candidates will be enrolled in the month of June based on their performance in the overall selection process which includes a Written Test, Group Discussion & Personal Interview.
	All candidates will have to enroll themselves in the month of June by paying full-prescribed fee and submitting relevant Original Certificates.
	Candidate should submit a physical fitness certificate by a registered medical practitioner in the enclosed fitness certificate.
	Candidates who have appeared X std examination can also apply but the admission is subject to clearing the qualifying examination.

Application Form is availed from the academy’s Administration Office on payment of RS. 300/- in cash or D.D. drawn in favour of Paragon Educational Society, payable at Hyderabad.

                                                                                 (Or)

Application form can also be downloaded from our website & the filled in Application form has to be sent accompanied with D.D of RS. 300/- drawn in favour of Paragon Educational Society, payable at Hyderabad.

Click here to download Application Form    (24.4 KB)

FAQ's

1. Is the course recognized?

The course is approved by Andhra Pradesh State Board of Technical Education & Training.

2. Is hostel facility provided to out station candidates?

Yes, we do provide hostel facility through an outsourced agency.

3. What is Industrial Training?

As part of the curriculum a student has to complete 6 months of Industrial Exposure Training in reputed hotels of India. The academy takes the responsibility of providing Industrial Training. During the training the student is paid a stipend. However he will have to bear the expenses for accommodation, conveyance and food if away from his city native place. Meals on duty will be provided by the organization.

4. Do you guarantee placements?

Placement assistance will be provided to all the candidates. If a candidate is evaluated good during the Industrial Training the organization normally absorbs him by offering a suitable job.

5. Are there any extra curricular activities carried out?

Apart from academics the students are encouraged in cultural, sports & literary activities for an overall personality development.

6. What is the course fee structure?

RS 32,000/- (Board prescribed tuition fees)- per annum, however the candidate have to procure uniforms, tool kit, study materials,journals and also should pay additionally for the working lunch provided for every academic year.

7. What would be the other hidden cost to be born by the candidates?

Students are given periodic assignments and projects for which they have to bear the cost. Apart from this they have to bare the examination fee charges as prescribed by the university.

CERTIFICATION

After successful completion of the course, a candidate will have to undergo the certification examination in all subjects listed in the Curriculum. A minimum of 50% marks is mandatory in each subject for the academy to recommend the candidate to the prospective Hotels /organizations for Training.

SYLLABUS/ CURRICULUM

The core of the curriculum of the One and Half Year Craft Certificate Course in Food Production offers the most intensive hands on practical exposure to the candidates. The design and layout of the curriculum is based on European & American apprenticeship program. The prime objective is to familiarize the candidate with the operation of a professional kitchen. The students undergoing the familiarization program will learn what works both in front and the back of the house along with scientific reasons. Due emphasis is given on the menu familiarization, plating and presentation of food for various meals such as breakfast, lunch, dinner, midnight buffet, etc. The course structure is divided into 70% practical and 30% theory oriented classes.

FOOD PRODUCTION

To familiarize the students with fundamentals of Food Production. Introducing the subject to the evolution of cooking, commodities used and their importance, methods of cooking and related terms. Additionally to acquaint the students with the gastronomical approach towards the process of cooking and also to incorporate the complete knowledge of meat fabrication in relation to continental cooking.

HYGIENE & NUTRITION

To equip the students with basics of safety procedures, good work habits with regards to safe work place, Dos & Don’ts and first aid for common accidents and emergency situations. Basic Hygiene & Sanitation requirements, prevention of health hazard situations through unhygienic handling of food, equipment used in food production and food production work areas.
Students are also acquainted with adequate knowledge about nutritive values of various food groups and how best to preserve the available nutrition without loss of appearance / taste/ texture/ aroma etc. Also to provide sufficient knowledge of nutrition to help compile menus in the case of “Special Guest Needs” and diet menus.

FOOD COSTING

To make the students understand the nature and functions of food & beverage purchasing, production & service, the concept of cost control, principles of pricing, the measurement of performance by means of budgeting and the concept of planning layouts for food production & service facilities.

COMMUNICATION SKILLS

To groom the students for the needs of hospitality industry also to exercise the analytical faculties and the power to communicate formally for the purpose of business.