ACCREDITATION
A Worldchefs Recognized School is a culinary institution accredited by World Association of Chefs’ Societies for meeting international standards in culinary education. Through its Recognition of Quality Culinary Education program, it ensures high-quality training, industry-relevant curriculum, and global credibility. Students benefit from enhanced skills, better career opportunities, and worldwide recognition in the hospitality and culinary industry.
A Member Institution of the Indian Federation of Culinary Associations is a member of the association. Such institutions align with industry requirements, promote skill development, and support culinary excellence. Membership provides networking opportunities, industry exposure, and enhances the institution’s presence and operations among hospitality professionals and aspiring chefs.
A Member Institution of the South India Chefs Association is a member of the association. Such institutions align with industry requirements, promote skill development, and support culinary excellence. Membership provides networking opportunities, industry exposure, and enhances the institution’s presence and operations among hospitality professionals and aspiring chefs.
B.Sc.
HOTEL MANAGEMENT & CATERING TECHNOLOGY
M.Sc.
HOTEL MANAGEMENT & CATERING TECHNOLOGY
B.A.
CULINARY ARTS
M.A.
INDIAN CUISINE & FOOD CULTURE
B.A.
TRAVEL & TOURISM
3 Years
M.A.
TRAVEL & TOURISM
3 Years
CERTIFICATE COURSE
IN CULINARY ARTS
6 Months
3 Months Course + 3 Months TrainingDIPLOMA
IN CULINARY ARTS
1 Year & 6 Months
1 Yr. Course + 6 Months TrainingQUALITY POLICY
We strive to make our University as a Centre of Excellence for Quality Education and Research in the fields of Engineering and Technology, Dentistry, Medicine & Allied Health Sciences, Architecture, Science & Humanities. We aim to impart technological competence and inculcate dignity, discipline and humaneness to all our students.
PROGRAM EDUCATIONAL OBJECTIVES (PEOS)
To provide a high standard of knowledge and practice to students in order to obtain attractive and progressive careers.
To develop a scientific attitude to management techniques and skills.
To train craftsmen for the Hotel & Catering Industry with a view to develop high standards of skills and to raise crafts to levels of technology
To inculcate habits of courtesy, discipline and hard work in the trainees and pride in the efficient accomplishment of tasks entrusted to them.
PROGRAM OUTCOMES
Students will demonstrate broad knowledge proficiency in the core functional and support areas of Kitchen in hotel.
Students will demonstrate specific competence in a variety of operational aspects within the culinary industry.
Students will demonstrate effective written and oral communication skills.
Students will incorporate an understanding of ethical, social, and legal issues in reaching business-related decisions.
Students will creatively and critically apply their knowledge and technological skills in identifying and solving problems
Students will have acquired the desire to engage in life-long learning, as demonstrated by ongoing personal and professional development.
PROGRAMME SPECIFIC OUTCOMES
Graduates will demonstrate comprehensive knowledge of culinary fundamentals, including food preparation, cooking techniques, nutrition, and kitchen operations, aligned with industry standards.
Graduates will apply creativity and innovation in menu planning, food presentation, and fusion cuisine, integrating global and regional culinary practices.
Graduates will adhere to food safety regulations, hygiene standards, and sustainable practices in food production and service.
Graduates will exhibit effective communication, teamwork, and professional behavior in culinary and hospitality environments.
Graduates will demonstrate entrepreneurial skills, adaptability, and a commitment to continuous learning in the evolving culinary and hospitality industry.