Diploma In Culinary Arts

School of Hotel Management & Catering Technology

The course is divided into 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.

Key Information


1 Year


10+2 any stream

Selection Procedure

Merit + PI


As per University norms

Programme Structure

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

Career Prospects

  • Specialty Chefs.
  • Specialty Bakers.
  • Pastry Professionals.
  • Food Photographer.
  • Concept Developer.
  • Food Blogger.
  • Chef Manager.
  • Food Entrepreneur.
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