Course Name: Post Graduate Diploma in Dietetics & Hospital Food Service
Course Id: PGDD&HFS/Q1001.
Education Qualification: Graduate.
Course and Exam Fee: 6000.
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 receive Study Material and Online Examination link on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 600, Passing Marks- 40%.
There is No Negative marking in this module.
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.
Student Course Enquiry Form
Post Graduate Diploma in Dietetics & Hospital Food Service
|Name of Paper||M. Marks||Pass Marks|
|Dietetics and Diet Counseling||100||40|
|Meals and Menu planning||100||40|
|Planning and Monitoring||100||40|
Accountability, reliability and compassion, Treat all people with dignity and inclusion regardless of differences, Reserve judgment about people’s circumstances, behavior and decisions. Engagement: Dietitians support and are engaged in their profession, The major objective of dietary counselling should be to educate the patients regarding the nature of the disease, its hazards and how it can be recognized and prevented, Advice on personal hygiene, individual instructions on diet and any specific therapy, For effective dietary counselling, a team approach (physician- dietitian – nurse- patient) should be encouraged for success in diet therapy, A good rapport should be established with the patient.
Types of nutrients obtained from human diet, Important components of Medical Nutrition, Carbohydrates, Proteins, Fats, Vitamins, Minerals, Dietary fibre, Water.Enteral, Oral, Tube Feeding, Parenteral.
Dietetics and Diet Counseling
To educate and advise people on diet, To provide support through treatment, To work as part of Nutrition support team, Effective communication skills, Confidence in talking, Knowledge on up-to-date and accurate information, Caring and competent attitude, Trustworthiness, A desire to help, aims of diet therapy, Evaluation of the patient’s diet – Suggestions to modify the main meals – Give reliable and practical options for alternate foods, It is a science since it involves a scientific base, It is an art since one needs the skill base to perform it successfully.
Military Functions, Diplomatic Functions, Independent Caterers, Hotel / Motel Caterers, Private Clubs, Restaurant / Catering Firms, Business / Industry Accounts, School Catering, Health Care Facilities, Transportation Catering (in-flight catering), Recreational Food Service, Restaurant, Transport Catering, Airline Catering, Railway Catering, Ship Catering, Surface Catering, Outdoor Catering, Retail Store catering, Club Catering, Welfare Catering, Industrial Catering, Leisure-Linked Catering.
Meals and Menu planning
Objective of menu planning, types of menu, table d’hote, carte du jour, cyclic menu, Differences between Table d’hôte and a’lacarte, types of meals,continental breakfast or café complet or the’ complet, american breakfast, english breakfast, indian breakfast, factors to consider while planning a menu.
Planning and Monitoring
the role and importance of a M&E system, the place of accountability and learning in project management; – identify the main components of a M&E system, the role of logic models, the advantages and limitations of logical frameworks; – list the characteristics of a good indicator; – select appropriate data collection tools; – identify M&E stakeholders and the role they should play in the process, Fundamentals of Urban and Regional Planning, M Fundamentals of Building Structures, Materials and Principles of Construction, Technical Report Writing and Research Methodology, Basic Architectural Design.
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