Skill is a priceless treasure. Real-world practical experience allows culinary professionals to further and refine their skills; students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students view basic food preparations demonstrations. They prepare each item demonstrated and practiced in modern facilities.
Course Structure
| S.No. | Subjects | Subject Code |
|---|---|---|
| 1 | Introduction to Hospitality and Tourism Management | DCA 1114 |
| 2 | Food Production Theory | DCA 1124 |
| 3 | Food Production Practical | DCA 1134 |
| 4 | Food and Beverage Service Skills (Theory/Practical) | DCA 1144 |
| 5 | Hospitality English | DCA 1153 |
Why Culinary Arts in ISHM?
Good Communication & Leadership Skills.
Good Personal Hygiene & Healthy habits and perform safe food Handling and sanitization procedure.
Extensive Knowledge and application of different methods and techniques of cooking.
Understanding of standard weights, measures, and scaling of ingredients.
Diploma in Culinary Arts Eligibility
Minimum qualification necessary for a Diploma in Culinary Arts is Grade 10 from a recognized board.
Duration: 6 Months
Diploma in Culinary Arts Job Types
Executive Chef
Pastry Chef
Cruise Chef
Research & Development Chef
Food & Beverage Manager
Hospitality Business Owner etc.