CULINARY ARTS Programs

ITM School of Culinary Arts is the first professional training school for Culinary Arts.  Our programs have been carefully designed keeping in mind the culinary industry's demands of the global Culinary industry.  The courses are delivered in simulated practical lab facilities with due emphasis on practical hands on training under the guidance of internationally recognised chef trainers.

• Baccalaureate in Culinary Arts
  3 years full-time degree program from ITM School of CulinaryArts
• Grand Diploma in Culinary Arts
  2 years full-time diploma program from ITM School ofCulinary Arts
• Certificate Course in Patisserie & Confectionery
  6 months, part-time program covering the basic technique of baking from ITM School of CulinaryArts
  

Baccalaureate in Culinary Arts
Culinary Arts offers the most intensive and complete training in classic techniques of professional cooking. Our Curriculum is the hands-on instruction of basic cooking, baking and presentation skills and the theoretical knowledge that must underline competency. The objective is to teach the students what works in both the front and the back of the house along with the reasons it works

Through this program, students will gain solid culinary skills as well as a strong business foundation. Three-year Baccalaureate in Culinary Arts degree is a thorough combination of:

• Cooking skills and techniques, both fundamental and advanced, that prepares graduates for fine-dining kitchens and other foodservice operations.
• In-depth examination of Indian, International cuisine, including Latin and South America, the Mediterranean and Asia, as well as nutrition.
• Business skills, from finance to marketing to personnel, which prepare students to plan, build, promote and sustain a food-related business.
• Real-world experience through externships at local, national or international establishments as well as leadership opportunities via our teaching assistant program.

Duration- Three Years Full Time

Eligibility:
A pass in any 10+2 scheme approved with minimum of 50% aggregate marks in any stream.
Candidate for whom English is not their medium of instruction must demonstrate competency in English in the selection procedure at the time of enrolment.
Non Resident Indians (NRI) should submit their relevant documents.

Curriculum: The course curriculum is divided into 6 semesters. Gastronomy International Cuisine Hospitality Law Patisserie & Confectionery Arts Food & Beverage Matching Fundamentals of Marketing Management Bread Art Drawings and Graphics Fundamentals of Accounting Management Advanced Garde-Manger Arts / Culinary Arts French Fundamentals of Human Resource Management Meat Fabrication and Charcuterie Sanitation and Safety Communication Skills Oriental & Far Eastern Cooking Menu Management Kitchen Designing Indian Regional Cuisine Food and Beverage Management Food Service Financial Management Indian Confectionery Computer Literacy Food Service Technology System Culinary Internship Portfolio   Special Features India Market Tour Temple Food Sula Vineyard Tour Agro Tourism International chef Demo's

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