The objectives of the programme are to :
- To train the students in the art and craft of professional cooking skills.
The students will be trained to learn basic and advanced culinary
skills and secure employment at higher level position in star hotels,
specialty restaurants, catering organization, flight kitchens, catering companies,
industrial canteens, institutes and catering outlets.
The students will also be equipped to become entrepreneurs after securing basic experience.
- Duration: 7 months in-school training on weekends
- Internship: 240 hours at work place
- 40 per batch
Courses and Specializations
|1||Indian and European Culinary Foundation (Practical)||3|
|2||Indian and European Culinary Foundation (Theory)||3|
|3||Food Safety and Hygiene||2|
|5||Equipment, Maintenance And Services||1|
|6||Entrepreneurship in the Food Industry||2|
|8||Global Cuisine (Practical)||2|
|9||Global Cuisine (Theory)||2|
|11||Food And Catering Law||2|
|1||Industry Internship and Report Presentation||9|
|SEMESTER||INTERNAL CREDITS||EXTERNAL CREDITS||TOTAL CREDITS||TOTAL MARKS|