Vocational Advanced Diploma in Culinary Operations


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.


  • Key Skill Development

    • Communication skills in English and Culinary French
    • Menu planning, development and designing skills
    • Standard recipe development and writing skills
    • Food styling skills for Indian and global menus
    • Skills of applying food science and basic math in food costing
    • Soft skills required for the industry
    • Creative skills in cooking and baking


Teaching and Assesment

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


NSQF Level


Batch Cycles Intake


Previous Course

Vocational Diploma in Culinary Operations



  • Vocational Diploma in Culinary Operations.

Application Process

  1. Download Application Form
  2. Submit it to the Directorate of Training and Lifelong Learning Office along with Registration Fees
  3. Pay Course fees within the given window at the time of commencement of the programme
  4. Application fee: Nil

Fees & Scholarships

Registration Fee

₹ 2000/-(Nonrefundable)

Course Fee

Diploma (2nd Year): ₹ 65000
Students Medical Insurance: ₹650/-

The fees may be paid in cash / DD at the University, The DDs must be drawn in favour of M. S. Ramaiah University of Applied Sciences payable at Bangalore”


Mr. Prof. Abby Mathew
HOD/Course Manager
Mr. Prof. Abby Mathew
Assistant Executive - DTLL
Ms. Suma M S
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+91 80 4536 6666 (extn. 641)