98281-48481
News & Updates
1st Round of Inter-School Culinary Young Chef Challenge – Season 3 (Ongoing)
Industrial Visit to a Five-Star Hotel
Guest Lectures from prominent people from Hospitality industry
Industrial visit to a food production factory
Special classes on Team building, Soft Skills and Body language
Special classes for grooming for girls( Saree Draping, Professional Make up)
City Tour and many more..
Important Dates
Complete Final Year has been successfully placed for their Industrial Training across reputed organizations throughout the country
Yet again achieved 100% placement for the previous batch (2014-17)
Final Year Commencement of Classess – 9th Jan, 2018
Exam Schedule
1st Year B.Voc. / Diploma (HCT) – JaganNath University 
Theoretical Practical
4th December – 20th December, 2017 21st December – 24th December, 2017
2nd Year B.Sc. HMCS (Bharathiar University)
2nd Mid-Term Exams – 11th Dec. to 14th Dec.

Industry Comments & Credentials

Diploma in Food Production Kitchen
Diploma in Food Production Kitchen
Duration : 1 year
INDUSTRIAL TRAINING : 03 MONTHS
Seats : 30
Eligibility : 12th Class

Basic Training Kitchen (BTK): The Freshers are given an indepth theoretical and practical knowledge. In the BTK the First year students learn the basic culinary art
and gear up for further challenges, which they have to face in this field. Continental cuisines are practiced by the students and thus they get to learn International cooking traits and art.

Quantity Training Kitchen (QTK):The QTK prepares and modules the students to face the challenges of cooking for large groups and
catering the wide variety of people representing different culinary zones of India. In the QTK the students are put on an arduous journey on the Indian spice trail so that justice is done to the various preparational methods of variety of delicacies.

Advanced Training Kitchen (ATK): The ATK is where the Budding professionals are finely polished to prove their mettle in the Industry.
Here students are given training in planning and preparation of Indian, Oriental and Western Cuisines.

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