One-Year Diploma in Hotel Management (Food Production & Service Operations)

A compact, intensive year that puts a student in a kitchen and a restaurant rather than only in a classroom. The first semester covers culinary foundations and food science, food and beverage service, safety and hygiene, bakery and larder work, and the front office and housekeeping side of a hotel; the second is six months of on-the-job training in industry, on the pathway the student chooses at admission.

The split is deliberate: forty per cent theory and management concepts, sixty per cent practical and lab work, across about 1,200 learning hours and 40 credits, aligned with the UGC and NCrF frameworks. Students who do well may be offered an international internship, and an international placement after it, subject to merit and the recruiting organisation.

• ProgrammeDiploma
• Duration1 Year
• Department Department Of Management Studies