Specialization Courses in Food Production is a 1-year intensive program which exposes the student to the diversity of hospitality industry and equips the student with intellectual & leadership capabilities allowing the student to move into diverse managerial roles in prestigious international organizations. It is aimed at providing all round development of the students in the Kitchen Department so that the student is able to be a part of Kitchen department.
Educational Objectives of the Programme
Create a blue print to Kitchen Department.
Understand the fundamentals of the Hotel Industry, Commercial Kitchen Operations.
Introduction to key principles of Cookery.
Focus on delivering superior performance and value to your customer.
To make the student employable in the kitchen department.
To develop and sharpen the culinary skills of the students
To have a curriculum leading to employment.
To provide our students with an in depth understanding of the operational aspects and knowledge of the underlying principles of the Kitchen department.
Allow students to become familiar with the practical aspects of the hospitality industry and the strategic management issues involved in operating International Resorts and Hotels with relations to the Kitchen Department.
Present to them an avenue to move into range of international organizations in Kitchen sector. To train students for operational and administrative supervisory & management positions in the Kitchen Department.
Prepare for management careers in industry sectors such as Hotels, Resorts, Cruise Liners, Restaurants and Catering Organisations.
The application of operations fundamentals shall be nurtured through live practical and industry training’s. The program delivery includes theory lectures, tutorials and interactive sessions, problem solving sessions & practical sessions, research projects and class presentation and case studies. It also includes the Hotel visits
Some of the major areas that will be covered
Food Production, Rooms Division Management, Kitchen Operations Management, Fundamentals of Management, Marketing Introduction, Human Resource Management, Strategic Management and Managerial Accounting.
Corporate Chef/Kitchen Manager
Executive Chef/Head Chef/Chef de Cuisine
Private Chef/ Nutritionists Contract Catering/Fast Food outlets/Fine Dining Restaurants etc and many more