Diploma in Food Production (Culinary Arts)
Start Your Career in Hospitality

Download Brochure

In partnership with LaPinoz Pizza, this dynamic program trains students in professional culinary skills and kitchen management. Through expert-led sessions, practical kitchen training, and industry internships, students gain proficiency in food preparation, menu planning, hygiene standards, and operational efficiency.

The course covers essential techniques such as baking, butchery, knife handling, food costing, and international cuisines. With a focus on both creativity and discipline, the program shapes future chefs to thrive in high-pressure kitchens of hotels, restaurants, and global hospitality brands.

Have any Inquire, Connect With Us!

The Diploma in Food Production (Culinary Arts)

The Diploma in Food Production is an intensive program designed to equip students with the culinary skills and kitchen management expertise needed for a successful career in the hospitality industry. Offered by BCCM with LaPinoz Pizza, this program combines theoretical learning, hands-on kitchen training, and an industry internship. Students master culinary techniques, menu planning, food safety, and kitchen operations, preparing them for roles in professional hotel kitchens.

This program provides comprehensive training in food production, kitchen operations, and culinary artistry. Students learn knife skills, baking, butchery, food costing, and international cuisines while gaining real-world experience through internships in five-star hotel kitchens. The curriculum is designed to develop technical expertise, creativity, and leadership in aspiring chefs.

Eligibility

10th or 12th Pass

Total Fee

Rs.1.50 Lakh/- ~~Rs. 1.75 Lakh/-~~

Program Duration

1 Year

6 Months Study + 6 Months Internship – Your Path to a Hospitality Career!

Study for 6 months at BCCM and gain industry-relevant skills

Hands-on experience with knife skills, cooking techniques, and plating methods in a professional kitchen setup.

Get an internship opportunity at La Pino'z to gain hands-on experience

Apply culinary expertise in real-world kitchen environments.

WhatsApp/Call Us For Quick Connect : +91-920-516-1555

Why Choose Our Program?

Choosing the Diploma in Food Production (Culinary Arts) is the wisest choice for individuals who want to make an exceptional career in the hospitality industry. This program covers all the topics that help students learn the important aspects of HM.

Expert-Led Training

Learn from professional personnel with real-world industry experience.

Best Kitchen Facilities

Students get to train in fully equipped kitchens during this program.

Master Culinary Techniques

Develop expertise in knife skills, butchery, baking, and plating.

Exposure to Global Cuisines

Learn international, regional, and modern culinary trends.

Career-Focused Curriculum

Develop skills in teamwork, leadership, and kitchen management.

Live Kitchen Simulations

Gain hands-on experience in a real-time kitchen environment.

Business & Cost Control Training

Learn inventory management, portion control, and food costing.

Strong Industry Connections

Internship and placement support with top hospitality brands.

The Diploma Program offers students a path to thrive in the hospitality industry. This helps all students engage in practical experiences and learn industry-related skills. The equal focus on both theoretical and practical knowledge allows individuals to take up various job roles and excel in them.

Launch Your Hospitality Career with BCCM – Study & Get a Internship!"

Program Highlights

First 3 months to 6 months at Campus BCCM Greater Noida.
Internship training job - 6 Months with Rs.7500/- & More stipend, Rs.2500/- for meal and sharing accommodations.
After training job - Get placed in LaPino'z and get salary in between Rs.17000/- to Rs.25,000/- plus sharing accommodations.
Get offer letter from company within week after admission.
A career-focused program with 100% placement assistance, ensuring students secure roles in leading hospitality establishments.

Course Structure & Syllabus

Module	Topics
Module 1: Introduction to Food Production	Importance of food production, kitchen layouts, culinary terminology, knife skills, food handling, cooking methods
Module 2: Culinary Foundations & Techniques	Stocks, soups, sauces, meat butchery, seafood preparation, baking, pastry fundamentals, international cuisines
Module 3: Menu Planning & Cost Control	Guest preferences, menu design, inventory management, portion control, food costing, nutritional analysis
Module 4: Kitchen Operations & Management	Kitchen hygiene, HACCP principles, equipment maintenance, brigade system, inter-department communication
Module 5: Advanced Culinary Skills & Specialization	Fine dining techniques, dessert plating, ethnic cuisines, sustainable cooking, modern culinary trends
Module 6: Industry Internship	Hands-on training in a five-star hotel kitchen, real-world application of culinary skills, teamwork, problem-solving

Job opportunities after course completion

✓ Commis Chef
✓ Line Cook
✓ Pastry Chef
✓ Garde Manger
✓ Sous Chef
✓ Kitchen Supervisor
✓ Banquet Chef