The course is divided in to two semesters of 90 working days in each semester followed by Industrial Training. Classes are conducted at the University involving theory input and practical laboratory teaching. The subjects covered are Production and Larder, Hygiene, Equipment Maintenance as well as Costing. Students are tested through internal assessment tests and term end examinations. Students are trained in different types of service, knowledge of menus, ingredients, preparation and accompanying garnishes.

Admission Process

  • Register and Apply
    Eligible candidates can apply online or offline with required information.

Course Structure

  • Food Production Theory
  • Food Production  Practical
  • Larder Theory
  • Larder Practical
  • Hygiene & Sanitation
  • Commodities & Costing
  • Computer Awareness
  • Equipment Maintenance
  • Industrial Training

Duration: 90 WORKING DAYS IN EACH SEMESTER (Semester I : University learning (Theory & Practical) Semester II :Industrial Training in Hotel)


Candidate must have completed 10+2 from a recognized education board and have studied English language as one of the subjects