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Post Degree Diploma Program in Culinary Arts

Institute of Hotel Management

Program Outline

  • This program is designed for those who have successfully completed Hotel Management or any degree in Hospitality and who have decided to work as professionals in the fascinating world of food
  • Learn and interact with the professional industrial experience faculty. The program is highly interactive and practical oriented. This Institute has team of professional chefs to train youngsters for a skilled and grueling culinary profession
  • While learning students with the knowledge and skills required, it is necessary to complement this with periodic real world exposure that will blend both, theory and practical, and significantly enhance their confidence and self-assurance
  • The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper handling of professional state of the art equipment’s, food processing, various methods of cooking, preparation of stocks and the essential skills of meat, fish, and poultry fabrication as well as food safety. To learn and practice the fundamental culinary skills by repetitive on hands training is the key to be a professional chef

Eligibility

  • Hotel management graduates or any Hospitality Degree.
  • The candidate must have secured minimum 40% or equivalent grades.

Sr.

No.

Program NameEligibility Criteria

Important Dates

& CET

Admission Process General CategoryAdmission Process Foreign / NRI CategoryTuition Fees/ Year
Indian Students (INR)Foreign Students (USD)
1Diploma Program in Culinary ArtsGraduate
(any stream)
Admission Starting Date-01/06/2021
Admission End date-28/08/2021 (Tentative)
Application Filling by candidates on
www.mgmu.ac.in,


Apply on www.mgmu.ac.in ,Check merit list on www.mgm-ihmct.org / or check your message inbox for the CET score, Confirm the program, pay online program fees, Submit all necessary documents, Upload the fee payment receipt, Fill-up and upload the University Eligibility Form, Collect admission confirmation report through your ERP login

Application Filling by candidates on
www.mgmu.ac.in,


Apply on www.mgmu.ac.in ,Check merit list on www.mgm-ihmct.org / or check your message inbox for the CET score, Confirm the program, pay online program fees, Submit all necessary documents, Upload the fee payment receipt, Fill-up and upload the University Eligibility Form, Collect admission confirmation report through your ERP login

52,000/-686$

Key Features

The program structure is designed keeping in view the basic objective stated above. Consequently certain essential features of such model program structures would be:

  • To impart to the students latest and relevant knowledge from the field of culinary management theory and practice
  • Providing opportunities to the participants, within and outside the institutions, for developing necessary operating skills in kitchen operations
  • Imparting / developing the right kind of attitudes to function effectively in operational, managerial / administrative positions
  • A well-defined course syllabus has been designed to provide comprehensive, rigorous and contemporary theoretical and practical knowledge to the students, thereby meeting the expectations of culinary industry. Maximum emphasis is given on practical inputs from subjects pertaining to culinary

Program Structure

  • Duration: One Years Full Time Program
  • Pattern: Semester System
  • Credit System: Choice Based Credit System
  • Industrial Training Program
  • Project Work
  • National Study Tours which include visits to Industries, Industrial Exhibitions, Practical Laboratories

Program outcome

  • Develop a professional understanding of culinary arts as a specialized section of the hospitality industry that will provide immediate career opportunities
  • Provide exposure to industry-specific skills
  • Learn safe food handling, proper use of equipment and food presentation
  • Become familiar with the purchasing, storage and handling of a wide range of food products
  • Be equipped to take advantage of entrepreneurial opportunities that are prevalent in the food industry
  • Learn management principles of a variety of commercial and non-commercial food service operations