Diploma in Food & Beverage Production (1 Year)

Teacher

Categories

Diploma

৳ 465,000

Course Description: This course is an option following Culinary Arts. This course allows culinary students to study Culinary Arts in more depth. Areas of study include Cooking terminology, tool and equipment use, OSH, formula conversions, functions of ingredients, and methods used in Food & Beverage Production. The appropriate use of technology and industry-standard equipment is an integral part of this course. The Competency Standards are the core element for the training, assessment and Certification of skilled workers. Candidates who are successful in the assessment will receive a qualification in the Bangladesh National Qualification Framework (BNQF).

The following uniform components are required for all students:
• White Chef Coats with logo
• Tie
• Black Chef Pants
• Black 4-way Aprons
• White Beanie Hat
• Side Towel
• Black Shoes with Slip Resistant Sole

Course Name	: Diploma in Food & Beverage production
Total Duration of Course	: 1 Year (1000 hours)
Institutional Training hours	: 400 hours : 12hours/week (3Dx4H)
Industrial Attachment	: 520 hours (tentative): 60hours/week (6Dx10H)
Regarding Assessment	: Level-1, Level-2, Level-3, Level-4 Internal: Level-1, Level-2 NSDA: Level-3, Level-4 : 80 hours (20 hours/assessment)
Training Methodology	: Practical: 70%; Theory: 30%
Medium of Instruction	: English
Internships may be carried out on successful completion of institutional training.

Course Objective: Upon completion of this course, the student will be able to:
The NSC-I in Cooking Qualification consists of a set of Cooking works of competencies that a person must achieve in order to work competently in the Tourism and Hospitality Sector as a Commis-III or Cook helper.

Level-1
The Generic Competencies
01. Use basic mathematical concepts
02. Practice Occupational safety and health (OSH) Procedure
03. Use English in the workplace

The Sector-Specific Competencies
04. Kitchen Brigade & identity of Tourism and Hospitality Sector
05. Follow the Workplace Hygiene Procedure

The Occupation-Specific Competencies
06. Receive and store cooking goods
07. Knife and Knife skills
08. Clean and Maintain premises
09. Organize and prepare for cooking
10. Use the basic method of cookery