Category: SCHOOL OF HOTEL & CATERING MANAGEMENT

Basic Training Kitchen Here,th students are introduced to the basic principles of cookery and are trained to cook food for 2 portions. The students of the first year degree and diploma get trained in this kitchen and generally the cuisines taught would be French. Quantity Training Kitchen Students of the Second year Degree and Diploma...

Conducting chefs’ competitions to enable our students to gain insights into  Contemporary cooking methods and presentation of food. Organizing theme food festivals and engaging experts from the industry to Demonstrate use of appliances and cleaning agents. Engaging resource persons of repute to conduct workshops. Organizing Webinars. Achieving good industry placements.   Students :Staff ratio :...

i) Food Production  ii) Bakery & Confectionery  iii) Food & Beverage Service  iv) House keeping  v) Front Office

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  facets of the hospitality industry as mentioned below by imparting knowledge and affording hands on training. M.Sc. Culinary Arts,  M.Sc. Hotel & Catering Management,  B.Sc. Hotel...

The School of Hotel & Catering Management was established in the year 2009. There are four core departments in hotel management namely Food Production, Food and Beverage Service, Front Office and Accommodation Operations. A student who studies in this institute can equip himself professionally in all these major subjects and choose anyone to pursue his...