Craftsmanship Certificate Course in Food Production and Patisserie (CCFP)
Introduction
Affiliated with National Council for Hotel Management and Catering Technology
Craftsmanship Certificate Course in Food Production and Patisserie (CCFP) is a full-time 1 year certificate-level program, typically followed by 6 months of industrial training, focused on foundational techniques in cookery, larder operations, bakery & patisserie, hygiene, and kitchen maintenance It prepares students for entry-level kitchen roles—such as cook trainee—in professional and institutional kitchens by teaching core principles and basic culinary skills essential for food service operations.
Eligibility Criteria
- Matriculation or 10+2 from a recognized board.
Program Outcomes
Upon successful completion of the CCFPP, students will have acquired essential skills in basic culinary techniques, bakery and patisserie, food safety, and kitchen operations. They will be well-prepared to take up entry-level positions such as Commis Chef, Baker, or Kitchen Assistant in hotels, restaurants, bakeries, and catering establishments. The course also lays a strong foundation for those wishing to pursue advanced culinary training or entrepreneurship in the food industry.