Remarks
The good thing is the management is very proactive and they always make sure that the quality of education is kept very high and they make sure that the best faculty are hired for the teaching in the technical subjects with practical's. The only thing which I did not like is that they are very strict and run the college as a military academy. But its okay as hotel industry puts a lot of emphasis on discipline and punctuality. We get trained for that type of discipline here in the college itself. I think this is the main reason why most CAI'ns survive in this tough culinary profession. The college tries its best to emulate the industry within the college premises.
Entrance Preview
There was an all India entrance exam , the scores were not declared but my name was there in the list where almost 500 people wrote the exam.
Course Curriculum Overview
Excellent, updated and latest. The syllabus is very much close to the industry and the latest happenings in the culinary world. I have compared our curriculum with other international culinary courses and found it to be very much similar and in some cases, the curriculum is far more advanced. Some of the latest subjects include Molecular Gastronomy, Sous Vide Cooking, Artisan Breads, Sugar Confectionery, etc. Most of the international cuisine is covered both in theory as well as practical's.
Internships Opportunities
Yes we have a 20 week internship in leading five star hotels .I have trained in ITC Grand Chola in Chennai. The internship is well designed and we spend 90% time in various kitchens which is a good policy. Can learn one department of your interest if you stay in one department.
Placement Experience
I got a placement in Princess Cruise lines USA as Asst. Cook Garde Manger.All my batch mates are well placed.We are the only college in India where most hotels pick up their Kitchen Management Trainees from our college. In my batch almost 50% people are placed abroad and we got 20 Kitchen Management Positions in various Hotels.
College Events
We have lot of events in the college. We have, ACP prelims, Fresher's Party, Republic Day , Independence Day, Diwali Dinner, Gala Buffet, Sports Week and also Farewell party. Apart from this the college encourages all the students to participate in all national Culinary Events and competitions.
Fee Structure And Facilities
Affordable and value for money and also we get more than for what we have paid. We feel that the college provides all the ingredients in the labs for the practical's where in there a lot of food cost. We get good lunch in the college. The uniforms provided are of high quality.
Fees and Financial Aid
I got the Prize money for the Best Culinary Artist of the Batch. Some students of my class get the State Fee reimbursement Scholarship. College also gives some merit scholarships. Apart from this we do get special Awards and cash awards for various competition we go and win.
Campus Life
Campus life is okay...hectic, military type of discipline, There is no discrimination of any sort. The management is very transparent and also very pro active. Everyone is treated well and discipline is given high priority. All the faculty hold regular review meetings and find out if there are any issues which can be resolved.
Hostel Facilities
The hostel is only for first years and the facility is good. Its a 30 Bed Hostel. The food is okay and it is within half a kilometer distance from the college. The quality of the Hostel is good what I can say though I did not use the facility as I am a local.
Alumni/Alumna
Our Alumni network is very strong and spread out in the five continents of the world. College has a very good policy of asking the Alumni to visit the college and take Guest Lectures, workshops and demonstrations. The college networks a lot with the alumni and alumni also help us a lot in terms of giving inputs about the latest happening of the culinary industry. In fact my senior whos working with Cruise has suggested to go for a cruise placements it gives very good exposure.
Exam Structure
We have semester exams and in three years we have six semester .We have 30 marks allocated for the sessional and 70 marks for the External examination. The best thing is that the curriculum has equal papers for practical as well as theory.Practical exams are evaluated by an external examiner form the hotel
Admission
Entrance exam, Group Discussion, Art Round and a personal interview. As I told them I am good in Painting they asked me to do some painting. The panel was very impressed with my paining skills and asked me about other art skills and how can I relate to food. I showed them a picture of a small carving I did in carrot and then they said that I am fully suited for this course.
Faculty
Our Director Chef Sudhakar N Rao is our faculty for Garde manger.I think hes the only director who takes classes. All other faculty are very talented, internationally travelled and also highly skilled .I like the policy of the college wherein each faculty is a mentor attached to 8 students of the final who become their mentees.
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