Description
Course Name: Diploma in Catering Management
Course Id: DCM/Q1001.
Education Qualification: 10th Pass.
Duration: 370 Hrs (Equivalent to One Year).
Total Credits: 18.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will get Study Material Login id and Password on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A+ (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Syllabus
Catering Management: Introduction, objectives, forms of food, storage, catering, meaning and importance of quantity food production.
Types of Catering Services: Introduction, objectives, menu, types of menus, menu cards, factors influencing menu planning.
Types of Catering: Introduction, objectives, types of delivery, factors affecting selections of delivery method, types of service, serving equipment.
Role of Catering Establishment in the Travel / Tourism Industry: Introduction, objectives, sanitation, food sanitation, sanitary practices during pre- preparation, cooking and serving, garbage disposal and regular cleaning programme.
Catering Operation: Introduction, objectives, work centres, placement of centre in the kitchen, factors influencing selection of equipment.
Buffet Catering: Introduction, objectives, functions of food, energy, carbohydrates, proteins, food source of proteins, minerals, vitamins.
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