CRAFT Certificate Course in Food Production (CCCFP)

Andhra Pradesh State Board of Technical Education & Training.

This 1 ½ Year culinary Arts Course is set for students who aspire to be Chefs in India and abroad. It provides the students with sound basic training in culinary arts.

Course Structure

Uniform

For Practicals - Chef Coat, Chef trouser, Apron, Chef Cap, Scarf, Black Shoes with Black socks and a pair of Kitchen Cloths.

For Theory - White shirt, Black trousers, Tie, Belt, Black Shoes with Black socks

Alongside with the uniform, the student has to follow industry grooming standards at all times during the course. There is a zero tolerance policy towards not adhering.

Grooming Standards

Boys – Hair Neatly Cut without hanging out on the ears or forehead

• Clean Shaven Beard

• Clean and Trimmed Nails

• Well worn uniform

• No Tattoos

• No bands or rings on the Hands

Girls – Hair Neatly done and Tied up without any strands

• Trimmed Nails without Nail Gloss or Polish

• Minimum or No Make up

• No Jewellery on Hands or Fingers

• No Ear Hangings

• Well worn Uniform

Study Kit: Kit consists of journals and note books

Tool Kit: Chefs kit consists of kitchen tools

Above items are provided by the institute upon payment of Charges levied for the same excluded from the Tuition Fee.

Examination: The Board of Technical Education & Training, Govt of A.P State will conduct the examination after completion of one year, 6 months industrial exposure is compulsory for the issue of certificate. The institute will take care of the Industrial Exposure and so the placements thereafter, regardless of the result of the examination.

Attendance: Minimum 75% is compulsory to be eligible for SBTET Main Examinations.

Placements: after completion of Industrial Training students need to enroll in college placement cell and follow as per the rules.

Duration: (1 ½ Year) One year studies at college + 6 months industrial training in star hotel.

Objectives

The main objective of the courses conducted here, is to train the students in Technical, Managerial and Human relations skills, necessary for the successful operation of a modern hotel or catering establishment

• To achieve this objective, the college endeavors to establish close interaction between the college and industry

• Invite visiting faculties to the college to interact with our students and share their experiences

• Send students to various categories of hotels for training

• Develop case studies dealing with actual business situation in specific units

• Take up industrial or business research and consultancy projects

• Conduct executive and faculty development programmes

Methodology

• The college offers both in-depth theory and intensive practical classes in all the major operational subjects

• The attendance and performance of the students are monitored continuously and regular class tests are conducted and appraisals with attendance percentage and marks are sent to parents

• The college also invites professionals from the industry to hold seminars to enhance students’ exposure to industry

Our Faculty follow Standard Operating Procedures i.e. Through Lesson Plans, Student Centered Learning, Group Learning, Seminars and Conferences which is approved by our Academic Head each and every week.