Diploma

Yes, it is offered.

Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.

Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.

Unit-3 : Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.

Unit-4 : Description and use of the following : Basic stocks, Aspics & Jellies. Roux blanc, Roux blond and Roux brun. Recipes and quantities required to produce 10 litre of stock, white & brown. Recipes required to produce one liter of the following: Béchamel sauce, tomato sauce, veloute’ sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup – Definition, classification of soups with example in each group, recipe for one litre consommé, 10 popular consommés with their garnishes.

Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.

Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.

Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.

Unit-8 : Pastry – Recipies of short crust pastry, puff pastry, flaky pastry choux paste, danish pastry and their derivatives. Recipies and method of preparation of plain ice cream.

Unit-9 : Kitchen stewarding and upkeep of equipment.

Unit-10 : Staff organisation of Kitchen, coordination with the Departments.

There are several reputable institutions that offer online Diploma programs in nutrition and dietetics. Here are a few options:

1. The University of Natural Health: This institution offers an Online Diploma in Holistic Nutrition that covers a wide range of topics related to nutrition and dietetics. The programme provides a comprehensive study of various dietary theories macronutrients vitamins minerals and holistic nutrition approaches.

2. Shaw Academy: They offer an Online Diploma in Nutrition that covers subjects such as food Science macronutrients micronutrients weight management and sports nutrition. The programme is self-paced and provides comprehensive knowledge in nutrition and dietetics.

3. Penn Foster Career School: They offer an Online Diploma in Nutrition and Diet Planning. This programme covers topics like the role of nutrition in overall health developing dietary plans evaluating nutritional needs and understanding food labeling and allergies. The curriculum provides a solid foundation in nutrition and dietetics.

4. Ashworth College: They offer an Online Diploma in Nutrition Diet and Health Sciences. This programme combines nutrition Science with practical skills in diet planning and menu development. It covers topics like anatomy and physiology sports nutrition weight management and public health.

Before enrolling in any programme it's important to research the institution and ensure that the programme is accredited and recognised in your desired field. Additionally consider your specific interests and career goals to find a programme that aligns with your needs.