Culinary Management

  • A 3 year, 6 semester approved degree programme by UGC after 10+2
  • Job aligned skills (60%) & general education (40%) aligned with new B.Voc guidelines of UGC
  • 6 months of classroom training and 24 months of paid internship with Inter-Continental Hotels Group
  • UGC recognized degree from Swami Rama Himalayan University (SRHU), Jolly Grant, Dehradun
  • Skills certification from Tourism & Hospitality Skill Council, an industry body under NSDC
  • Assured placements with our wide network of partners across India

Become a
Professional Chef

How This Course Can Help You Succeed

B.Voc in culinary management paves the way for you to work as a chef in 5-star hotels, leading restaurants or as entrepreneurs – a whole gamut of different individuals to cater to. This finely crafted programme begins from the scratch and takes you to the advanced level, increasing your dexterity over all major international cuisines. The USP of this course lies in its hands-on-approach by including a 24 month paid internship with Inter-Continental Hotels Group enabling you to garner real time industry experience and would be calculated as credit hours for award of degree. This would also be counted as work experience in your resume and ultimately increase chances of better employment and salary offerings to ensure that you are job ready once you graduate.

If you have your heart set on a skills-based career in Culinary Management, this vocational degree programme may be the best way to achieve your goals.

About this Course

Bachelor of Vocation (B.Voc.) is a three year degree programme in hotel management with specialization in Culinary Management. A blended training methodology comprising theory sessions and hands-on practical training in industry simulated labs for creating a real life working experience helping you familiarize yourselves with your future work place
This programme offers you a unique opportunity to earn while you learn though 20-24 months of paid On-Job-Training with Inter Continental Hotels Group*


General Education

  • Introduction to Hospitality & Tourism, food safety & quality
  • Environmental science, technology, social skills, hygiene & sanitation
  • Basic English, business communication, functional French
  • Basic research methodology, Accounting

Skills component

  • Multi Cuisine Chef (NSQF level 4)
  • Commi-I (NSQF level 5)
  • Chef De Parte (NSQF level 6)
  • Sous Chef (NSQF level 7)

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