Vocational Diploma in Culinary Operations


We offer a programme for students who aspire to be professional chefs. Catering operations in the hospitality industry have seen a phenomenal growth over the last few years and contribute significantly to economic growth.

However, there is a dearth of qualified chefs in commercial kitchens and limited offerings for aspiring chefs by way of courses of study to become professionals. We offer a vocational programme that integrates theoretical, practical and innovative aspects of Culinary Operations. This programme covers fundamental concepts of culinary art with an emphasis on hygiene, nutrition, food safety, and communication elements, all of which will contribute to the start and overall career of the individual.


This course will –

  • Enhance students’ knowledge of professional kitchen operations
  • Enhance students’ proficiency in food and beverage terminology
  • Enhance communication and computer skills
  • Train students in basic food preparation skills 
  • Offer basic knowledge of nutrition and food safety
  • Offer skills of preparing and presenting basic Indian, Continental and Pan-Asian menus
  • Offer skills of basic baking and confectioner.


  • Key Skill Development

    • Ingredient selection and processing skills
    • Basic menu planning skills with nutritional considerations
    • English speaking and communication skills
    • Computer skills
    • Proficiency in cooking techniques and methods
    • Professional kitchen operations skills
    • Food safety skills
    • Skills of preparing and presenting Indian, Pan-Asian and Continental menus
    • Basic baking and confectionery skills


Teaching and Assesment

Module Delivery

Includes, but is not limited to:

  • Face to Face Lectures using Audio‐​Visuals and Online Classrooms
  • Demonstrations
  • Laboratory‐​work/​Field work/​workshop
  • Industry Visit
  • Group Exercises
  • Project work
  • Project Exhibitions
  • Technical Festivals

Delivery Structure

30 hours per week
15 weeks per semester

Batch Size


NSQF Level


Batch Cycles Intake


Previous Course


Who is it For?

Anybody with minimum qualification of 10+2 or its equivalent who wishes to be a talented chef



  • 10 + 2 or equivalent qualification.

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 (1st Year): ₹ 52000
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)