COURSE DETAILS

 

COURSEDURATIONINCLUDESELIGIBILITY

 CERTIFICATE IN FOOD PRODUCTION

LEVEL 1& 2

    6 MONTHS

+6 MONTHS

Practical+Theory+Practice+Industrial Training+Placement Uniform+ Kitchen Kit10th PASS
  VOCATIONAL COURSE IN ADVANCE    BAKERY AND CONFECTIONARY  2 MONTHSPractical+Theory+Training+Basic Uniform+Basic Kitchen Kit+Bakery Visit10th PASS
 CERTIFICATE COURSE IN  DESIGNER CAKE(7Levels)2 MONTHSPractical+Theory +Uniform+Kitchen Kit10th PASS
  CERTIFICATE IN CULINARY ARTS45 DAYSPractical+Theory+ Basic Uniform+

                     Basic Kitchen Kit

10th PASS
  VOCATIONAL COURSE IN BAKING     ART45 DAYSPractical+Theory+Basic Uniform+

                    Basic Kitchen Kit

10th PASS
   VOCATIONAL COURSE IN CAFÉ MENU PLANNING45 DAYSPractical+Theory+Basic Uniform+

                    Basic Kitchen Kit

10th PASS
  CERTIFICATE IN WHIP CREAM  AND     DECORATION15 DAYSPractical+Theory+Basic Uniform+

                    Basic Kitchen Kit

10th PASS

These courses have been designed keeping in view the requirements of the Indian and international Hospitality Industry.

These courses gives professional theoretical and practical knowledge.

These course have been designed to judge whether the food industry suits your abilities, tastes, and career interests .

These course provide the student with an introduction to the world of business and particularly to business as it applies to the culinary industry.

These courses provides Practice essential for food production and bakery skills.

AGE LIMIT

There is no upper age limit for admission in any of the courses. However minimum age limit for getting admission is 18 years.

SELECTION CRITERIA

Students meeting criteria of age and Qualification will be considered for admission on ‘First come First serve’ basis as per availability of seats per course.

ATTENDANCE

Minimum attendance of 70% is required for all courses as eligibility criteria for sitting in the final examinations.

ASSESSMENT

Considering the practical nature of these courses, more emphasis is on evaluation of skills

acquired during the course of study. The component of internal assessment has also been introduced to

ensure continuous evaluation. Thus, there will be two components of evaluation:

  • Theory Examination
  • Practical Examination