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Diploma In Culinary Arts / Food Production

Learn to prepare meals that keep customers coming back! All over the world, culinary professionals are behind the scenes preparing every meal we purchase. As more and more people opt for the convenience of letting others do the cooking, the need for foodservice professionals.

This course is designed especially for young boys and girls who wish to utilize their time to learn the skills and to achieve greater heights in the food line which is approximately 500 Billion US Dollars industry. We emphasize teaching practical aspects of the course. This 12 months Diploma in Culinary Arts (Food Preparation and Cooking) Course is ideal for anyone looking for a successful career in food preparation and cookery, from new starters to experienced professionals looking to specialize in Culinary or move into a supervisor role.

This course involves both theoretical and actual hands-on lab and work experience, the program includes an industry-driven curriculum to teach, test, and award industry-recognized certificates to students meeting high standards in food service and restaurant education. Students will develop the culinary knowledge and practical skills needed to be career-ready for entry-level culinary-prep positions including sanitation and safety, nutrition, human relations skills, use of large and small equipment, purchasing, receiving inventory and storage, and varied food preparation.

How is the course structured? Culinary Arts Program Goal:

This 12 Months course program has all the elements to transform young amateurs into culinary professionals. For 6 months students go through extensive practical training under the guidance of CCHM Professors who give them thorough learning and best industry practices. Grinding the next generation of students into basic fundamentals, techniques, and daily activities that are a must for their learning curve. For the next 6 months, students are on live industrial training in the topmost star hotels and fine dining restaurant chains for experiencing the daily work schedules for maintaining as a professional chef After which their internal assessment is carried out with examinations later along with there are opportunities to get placements in the topmost hotels and restaurant chains.

Key features of the program are:

CCHM ensures a Teacher-Students Ratio of 1:15. There are 15 students in the class each student gets the individual attention necessary for a professional culinary program. Culinary students work on their own and every student complete each session’s requirements by the end of the class. The Culinary program leads up to the Diploma in Culinary Program Ingredients, equipment, and supplies needed for each class are included in the course fee and provided to each student individually at the beginning of the class. Classes for the culinary program take place every Monday to Friday, from 09:30 AM to01:00 PM (Morning Batch) and 02:00 PM to 06:00 PM (Evening Batch).

Eligibility for Admission
  • 10th Passed
  • Age must be 17 Years
  • Winter Session: Dec/January
  • Summer Session: July/Aug
  • Batch Size: 15 Students Only