Course Curriculum Overview
The syllabus includes different subjects like introduction to cookery, culinary history, culinary terms, hierarchy area of department and kitchen, aims and objectives of cooking food, basic principles of food production that is table and fruit , cookery, stocks, sauces, then methods of cooking food, egg cookery, commodities etc.
Placement Experience
The placements and training provided to the students are are provided under the guidance of the faculty members and the director of the college. All the repeated companies conduct campus interviews of the students and the students are shortlisted according to their interviews.
Fee Structure And Facilities
The fees is divided into 6 different installment or we can say that the fees is divided in semesters that in each semester the student has to pay the fees. The total fees for this course is rupees 316700.
Campus Life
The college organises sports fest whose name is Umang in which there are different sports activities in which the students made active participation and sometime some teachers also make participation in this fest.
Hostel Facilities
The hostel of this colleges situated or located inside the campus itself where there is mess facility provided to the boys and girls both. The college provides sharing of rooms that the store 2/3 students in one room.
Admission
Admissions are done for this course on the basis of marks obtained by the candidate in the examination and the name of the examination is nchmct JEE. It is a national level assessment for Hotel Management.
Faculty
The faculties of the college are highly experienced and most of them have more than 10 years of experience in this field of Hotel Management. There are young faculties and old faculties as well because this generation needs both experience and updated knowledge.
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