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UG-CERTIFICATE in Food Production Tradition at Shri Vishwakarma Skill University
Palwal, Haryana
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About the Specialization
What is Food Production & Tradition at Shri Vishwakarma Skill University Palwal?
This UG Certificate in Food Production & Tradition program at Shri Vishwakarma Skill University focuses on equipping students with essential skills in both contemporary food safety and traditional Indian culinary practices. The curriculum emphasizes practical training, covering diverse aspects from food hygiene to regional cuisines, preparing students for the dynamic Indian food industry and entrepreneurship opportunities.
Who Should Apply?
This program is ideal for individuals with a 10th with ITI or 12th Pass seeking a rapid entry into the culinary and food production sector. It attracts aspiring chefs, home cooks eager to professionalize their skills, and budding food entrepreneurs looking to establish small-scale food businesses within India''''s thriving food market.
Why Choose This Course?
Graduates of this program can expect to pursue careers as skilled cooks, kitchen assistants, caterers, or even launch their own food startups in India. Entry-level salaries in the Indian food service industry typically range from INR 15,000 to 25,000 per month, with significant growth potential for experienced professionals or successful entrepreneurs.
Student Success Practices
Foundation Stage
Master Food Safety and Hygiene Protocols- (Initial Weeks of Semester 1)
Dedicate focused effort to understanding and rigorously applying food safety and sanitation principles taught in UGFPT101. Regularly review FSSAI guidelines and practice proper kitchen hygiene, cross-contamination prevention, and waste management. Utilize online resources like FSSAI''''s website and YouTube tutorials for practical demonstrations.
Tools & Resources
FSSAI Website, Food Safety and Standards Act (2006), Mock Kitchen Audits
Career Connection
Strong adherence to food safety is non-negotiable in the food industry, directly impacting job readiness for roles in restaurants, catering, and packaged food production.
Intensive Hands-on Culinary Skill Development- (Throughout Semester 1)
Actively participate in all practical sessions for UGFPT102 and UGFPT103. Practice basic knife skills, various cooking methods, and preparations of Indian regional cuisines repeatedly. Seek feedback from instructors and experiment with recipes at home to refine techniques and build confidence. Document successful dishes in a recipe journal.
Tools & Resources
Dedicated Kitchen Practice Hours, Recipe Books on Indian Cuisines, Culinary Journals
Career Connection
Proficiency in basic and regional Indian cooking techniques is crucial for securing positions as cooks, chefs, or even starting independent catering ventures.
Develop an Entrepreneurial Mindset and Business Basics- (Later Weeks of Semester 1)
Engage with the Entrepreneurship and Business Skills module (UGFPT105) by conceptualizing a small food business idea. Research local markets, identify potential customer segments, and draft a basic business plan, including initial cost estimations and marketing strategies. Network with local food business owners for insights.
Tools & Resources
Business Model Canvas, Local Market Surveys, Interviews with Small Business Owners
Career Connection
This practice directly supports self-employment and entrepreneurial aspirations, enabling graduates to launch their own cafes, catering services, or traditional food product lines.
Intermediate Stage
Advanced Stage
Program Structure and Curriculum
Eligibility:
- 10th with ITI or 12th Pass or equivalent
Duration: 1 Semester / 6 Months
Credits: 11 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UGFPT101 | Food Safety and Sanitation | Core | 2 | Basic Microbiology and Foodborne Illness, Food Contaminants and Allergens, Personal Hygiene and Health Requirements, Equipment and Utensil Sanitation, Pest Control and Waste Management, Food Safety Management Systems (HACCP, FSSAI) |
| UGFPT102 | Basic Cooking and Culinary Techniques | Core | 3 | Kitchen Organization and Equipment, Basic Cuts and Preparations (mise en place), Cooking Methods (moist heat, dry heat, combination), Stocks, Soups, and Sauces, Cereal, Pulses, and Vegetable Cookery, Egg and Dairy Cookery |
| UGFPT103 | Indian Regional Cuisines | Core | 3 | North Indian Cuisine (Mughlai, Punjabi), South Indian Cuisine (Dosa, Idli, curries), East Indian Cuisine (Bengali, Odia sweets), West Indian Cuisine (Gujarati, Maharashtrian), Traditional Indian Spices and Flavors, Regional Cooking Techniques and Utensils |
| UGFPT104 | Bakery and Confectionery Basics | Core | 2 | Ingredients and their functions in baking, Baking Equipment and Techniques, Bread Making (yeast, quick breads), Cakes, Pastries, and Cookies, Desserts and Puddings, Basic Icing and Decoration |
| UGFPT105 | Entrepreneurship and Business Skills | Skill-based | 1 | Introduction to Entrepreneurship, Market Research and Business Planning, Financial Management Basics, Marketing and Sales Strategies, Legal and Regulatory Compliance, Communication and Teamwork |
