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Acharya Nagarjuna University 46
Centre for Distance Education
3.9 DIPOMA & CERTIFICATE COURSES
3.9.1 DIPLOMA COURSE IN FOOD PRODUCTION (Course Code :134)
Note :-
1. If adequate number of students are not enrolled, the University reservers the right to withdraw
this course.
2. If adequate number of students are not enrolled in any particular study centre, they will be
allotted to other study centres where the course is offered.
3. Students are advised to consult the study centre before applying for any course regarding
the availability of that course in that study centre.
4. Arrangement of classes is subject to the enrollment of minimum number of students for a
particular course and in a particular centre.
a. Eligibility for admission into the Course: The candidate should have passed any SSC or its
equivalent Examination.
b. Duration of the Course : One year.
c. Medium of Instruction : English only.
d. COURSE STRUCTURE: The course structure consists of 4 theory papers, two practical paper
and a day to day record work for practical training. Every student shall undergo practical
training for 12 weeks and must prepare day to day record work counter signed by the supervisor.
This record shall be evaluated for 100 marks. Every student must prepare Two copies of
the record and one copy is to be submitted to the co-ordinator, examinations CDE, ANU for
evaluation and shall retain the second copy.
Paper Code SUBJECT TITLE Max. Marks
DFP01 Food Production Theory 100
DFP02 Food Costing Theory 100
DFP03 Hygiene and Nutrition Theory 100
DFP04 Communication Theory 100
LABS
Food Production Practical (Cookery) 100
Food Production Practical (Bakery) 100
Hope : Industrial Exposure Training (12 weeks) 100
e. Fee Structure: Refer Annexure - II
f. List of Study centres : This course is offered initially at Vijayawada only. Hence Classes will be
arrange only at Westin College of Hotel Management, Vijayawada.
g. Examination centre : Examinations will be held only at Acharya Nagarjuna University campus
at Guntur only.