Culinary Management

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

Become a
Professional Chef

Vocational degrees are the best route to highly skilled jobs

-The Guardian


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 an entrepreneur. This finely crafted program begins from scratch and takes you to the advanced level, increasing your dexterity in all major international cuisines. The USP of this course lies in its hands-on-approach by including a 24 month paid internship with the Inter-Continental Hotels Group, enabling you to garner real time industry experience; this will also be calculated as credit hours for the awarding of a degree, besides being counted as work experience in your resume, thereby, and ultimately increasing chances of better employment and salary offerings.

If you have your heart set on a skills-based career in culinary management, this vocational degree program may be the best way to achieve your goals


About this Course


Bachelor of Vocation (B. Voc.) is a three year degree program in hotel management with specialization in culinary management. A blended training methodology, comprising of theory sessions and hands-on practical training in industry simulated labs, creates a real life working experience, helping you to familiarize yourself with your future work place. This program offers you a unique opportunity to earn while you learn through 20-24 months of paid on-the-job-training with the 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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