CHAT WITH A STUDENT
Vision
To be the premier hospitality management school in training and developing future professionals for the hospitality & tourism industry.
Mission
To train students to be leaders in all the facets of the hospitality industry by imparting knowledge and affording hands on training.
PROGRAM EDUCATIONAL OBJECTIVES (PEO)
PEO1: The Diploma in culinary arts is a special advanced program designed for the student to understand the basics of culinary practices & to enable him/her to develop the minimum skill levels required to proceed further into discovering the finer nuances of cuisines.
PEO2: A complete understanding of various aspects such as hygiene, safety, grooming, etc. will prepare the student for professional life.
PEO3: The student will be able to understand the global food service industry and the current trends of ever-progressing cuisines. This will also emphasize and equip them with concept planning, and menu planning after having gone through the basic and advanced cooking techniques. The students will also be given an exposure to most demanding breakfast cooking and international cuisines. This will be followed by practical experience of food pickup experience in a coffee shop kitchen
PEO4: The student will be provided with the knowledge of the fundamental principles of culinary practices that enable a graduate to become a professional chef.
Programme Outcomes (POs) & Programme Specific Outcomes(PSOs)
PROGRAM OUTCOME (PO)
Upon successful completion of the module, students will be able to:
PO1: Explain the evolution and growth of culinary practices & explore intensively the history and culinary traditions of the world.
PO2: Determine the underlying techniques involved in the preparation of dishes.
PO3: Develop proficiency in classic and contemporary culinary techniques and cooking methods in à la carte, table d’hôte, and banquet food menus.
PO4: Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.
PO5: Apply skills in the usage of equipment in a state-of-the-art Kitchen.
PO6: Prepare and execute basic western, Asian and Indian menus using the various inputs of learning and cuisine techniques.
PO7: Demonstrate basic culinary skills and rudiments of food safety, cost control and nutrition.
PROGRAMME SPECIFIC OUTCOME (PSO)
PSO1: Develop young men and women into highly adept professional chefs.
PSO2: Apply the concepts and skills necessary to achieve guest satisfaction.
PSO3: Conduct him/her in a professional and ethical manner, and practice industry-defined work ethics.
PSO4: Use knowledge of best practices to further aid sustainability (economic, environmental, and cultural/social) in the industry.
Curriculum & Syllabus
Eligibility Criteria
| Program | Program Duration (Year) | Eligibility | Criteria for Merit |
|---|---|---|---|
| Diploma in Culinary Arts | 3 Years (Non Semester) | Pass in 10th Std | Merit based on the percentage of marks secured in the qualifying examination |
Career Prospects
Career Prospects
- As Management Trainee in Hotel and allied hospitality industry
- Airlines / Flight Kitchens and on-board flight services, Ground Staff.
- Indian Navy Hospitality services.
- Guest/ Customer Relation Executive in Hotel and other Service Sectors.
- Executives in International and National fast food chains.
- As managers in Hospital and Institutional Catering.
- Faculty in Hotel & Tourism Management Institutes.
- In Shipping and Cruise lines.
Fee Structure
| Tuition Fee 2024 - 2025 (Per Sem) | Other Fee (Per Sem) | Total Fee 2024 - 2025 (Per Sem) |
|---|---|---|
| 31,000 | 24,000 | 55,000 |