BA (Hons) in Culinary Arts Management

Study at:- University College Birmingham

This innovative degree program develops student’s knowledge and skills of managing a complex catering and hospitality enterprise, whilst providing opportunities to develop their culinary skills. Those students with previous experience or existing culinary arts skills will be able to further develop their skills.

Student joining the course with no prior experience or craft qualification will have the opportunity to acquire new skills and additional practical qualifications. An intensive 5-week practical bridging program has been specifically designed for those students with no previous experience. The degree will be awarded by University of Birmingham.

Eligibility:- Minimum eligibility / pre-qualification12th standard.

Subjects:-    

• Product Development
• Brand Management
• Research Project
• Strategic Management

BA (Hons) in Hospitality Management

Study at:- University of Huddersfield / University College Birmingham UK

Subjects:- Subjects depend on chosen institutions

The BA (Hons) Hospitality Business Management program is designed to develop students' knowledge and understanding of the hospitality industry, its commercial and economic setting, its operation and the impact of contemporary trends on provision.

Students also develop technical, supervisory and management ability to prepare them to enter specific vocational areas and a wider range of industry sectors. The degree is awarded by University of Birmingham.

Eligibility:- Minimum eligibility / pre-qualification12th standard.

Higher Nationals Diploma in Hospitality Management

Duration:- Two years

The two year BTEC HND program includes 6 months compulsory Industry Placement (Internship)

Eligibility:- Minimum eligibility / pre-qualification12th standard.

Admission Procedure:-

• Admissions for the new academic year starts from 1st April onwards each year

• Application form – download from website / collect from academy

• Submit filled in application at the Academy with Prospectus fees of Rs. 350/-

• Upon scrutiny, the candidate will be informed about the written test and personal interview date through mail / letter / telephone call

• Candidates will be notified of the written test and the personal interview results within an hour

• All necessary documents / certificates are to be submitted at the time of the  personal interview

• The course fee for HND in Hospitality Management two year program is Rs. 2,80,000/- (Rupees Two Lac and Eighty Thousand Only).

Subjects:-

• Food & Beverage Operations Management
• Rooms Divisions Operations Management
• Planning & Managing Food Production
• Facilities Operations Management
• Finance in Hospitality
• Marketing in Hospitality
• Customer Service

• Conference & Banqueting Management
• Contemporary Hospitality & Introduction to Travel & Tourism Sector
• World Food + Menu Planning & Product Development
• Hospitality Contract & Event Management
• Human Resources Management for Service Industry
• The Developing Manager
• Food Safety Management
• Work Based Experience
• Research Project

Higher Nationals Diploma in Hospitality Management ( Culinary Arts )

Duration:- Two years

The two year BTEC HND program includes 6 months compulsory Industry Placement (Internship)

Eligibility:- Minimum eligibility / pre-qualification12th standard.

Admission Procedure:-

• Admissions for the new academic year starts from 1st April onwards each year

• Application form – download from website / collect from academy

• Submit filled in application at the Academy with Prospectus fees of Rs. 350/-

• Upon scrutiny, the candidate will be informed about the written test and personal interview date through mail / letter / telephone call

• Candidates will be notified of the written test and the personal interview results within an hour

• All necessary documents / certificates are to be submitted at the time of the  personal interview

• The course fee for HND in Hospitality Management ( Culinary Arts ) two year program is Rs. 2,80,000/- (Rupees Two Lac and Eighty Thousand Only)

Subjects:-

• Planning & Managing Food Production
• World Food
• Menu Planning & Product Development
• Food & Beverage Operations Management
• Finance in Hospitality
• Rooms Divisions Operations Management
• Customer Service

• Contemporary Gastronomy
• Creative Patisserie
• Food Safety Management
• Contemporary Hospitality + Marketing
• The Developing Manager + Human Resources Management
• Work Based Experience
• Research Project