CHAT WITH A STUDENT
Curriculum & Syllabus View course curriculum
Category: SCHOOL OF HOTEL & CATERING MANAGEMENT
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Fee Structure
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PROGRAM EDUCATIONAL OBJECTIVES (PEO)
PROGRAM EDUCATIONAL OBJECTIVES (PEO) PEO1: To meet the demand for trained and professional people in the hospitality industry of our country. PEO2: To provide opportunities to the students within the institution, for developing necessary operating skills, values and attitudes to occupy key operational positions in the hospitality sector. PEO3: Function effectively as an individual, and...
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Facilities
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...
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Acheivements
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 :...
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Craft Courses
i) Food Production ii) Bakery & Confectionery iii) Food & Beverage Service iv) House keeping v) Front Office