The hotel industry is always on the hunt for talent. There is a dearth of qualified chefs with advanced skills in commercial kitchens. Students who are qualified in a skilled programme are in great demand. The hotel industry employs millions of people globally, especially talent who are driven by passion, creativity and determination Our programme encourages students to discover their creative selves and gives them opportunities with innovations, food writing, food photography and menu designing in addition to skills development in global cuisines. Our programme encourages personality development, culinary French, recipe writing, giving our students an edge over competitors in the job market.

For admission, candidates need to have passed who have completed a vocational diploma or its equivalent and wish to find employment in senior positions of the catering industry.

We offer a skill-oriented degree programme in culinary operations. This course will –

• Enhance students’ knowledge of communication and culinary French.
• Train students in proficiency in managing food and beverage menus for different occasions.
• Train students in enhanced recipe writing and costing skills.
• Offer advanced preparation and presentation skills for regional Indian menus.
• Offer basic knowledge of food science and math and its application in food production
• Offer skills of planning and styling global menus for all meals
• Offer skills of exhibiting professionalism and creativity for various sectors of the industry.

Module Delivery

Includes, but is not limited to:

• Face to Face Lectures using Audio-Visuals
• Demonstrations
• Laboratory/​Fieldwork/​Workshop
• Industry Visit
• Group Exercises
• Project Exhibitions
• Design events
  

Delivery Structure

30 hours per week
15 weeks per semester

Batch Size: 30

NSQF Level: NSQF 6 

Batch Cycles Intake: August/​September Every Year

Previous Course: Vocational Diploma in Culinary Operations