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.

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

40

NSQF Level

NSQF 5

Batch Cycles Intake

August/​September

Previous Course

PUC

Who is it For?

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