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PGDM Application Deadline of 31st March 2023 - Apply Now
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Placement Admission Process Faculties Blog Life at ITM IHM Our Students Success Stories Download Brochure About BA In Culinary Arts
Bachelor of Arts in Culinary Arts
Apply Now Enquire Now

Enquire Now

Affiliated with the University of Mumbai, our BA in Culinary Arts program is a perfect blend of modern culinary training with rigorous academic study.

Program Duration: 3 Years, Full-Time

Offered at - Mumbai Navi mumbai

Bachelor of Arts in Culinary Arts

 

₹ 3,60,000 PA Highest Package offered Nationally

2432 USD Per month Highest Package offered Internationally

Across all programs Scholarships Worth upto ₹60 Lakhs

Industry Internship with Global Opportunities

Affiliated with the University of Mumbai, our BA in Culinary Arts program is a perfect blend of modern culinary training with rigorous academic study.

Program Duration: 3 Years, Full-Time

Offered at
Mumbai Navi mumbai

₹ 3,60,000 PA Highest Package offered Nationally

2432 USD Per month Highest Package offered Internationally

Across all programs Scholarships Worth upto ₹60 Lakhs

Industry Internship with Global Opportunities

Apply Now Enquire Now
  1. Programs
  2. ITM Institute of Hotel Management
  3. Bachelor of Arts in Culinary Arts

About BA In Culinary Arts

A program geared specifically towards student interested  in Careers in Kitchen Management and Restaurant Entrepreneurship.

Objectives

  • Technical Skills In The Departments Of Food Production, Knife Skills, Tasting Skills, Plate Presentation, Cost Controlling, Kitchen Management, Food Safety & Sanitation, Innovating New Recipes
  • Importance Of Kitchen Math
  • Develop your entrepreneurial skills to launch your own food business

Eligibility

  • Candidates who are 10+2 pass, with a minimum of 40% aggregate marks.
  • Aptitude for the Hospitality / Service industry as demonstrated through a personal interview.

Duration

  • 3 Years (Full-Time)
About BA In Culinary Arts

Dignified with Rankings

Amongst India's most promising Hotel Management Institute

Amongst India's most promising Hotel Management Instituteby Higher Education Review 2022

Ranked Top Hotel Management Institute

Ranked Top Hotel Management Instituteawarded by Times Education Icon 2022

Quality Education, Outstanding Administration & Leading Infrastructure

Quality Education, Outstanding Administration & Leading Infrastructureby Educational Excellence Awards & Conference 2021

Outstanding Performance in Virtual Knowledge Delivery During Pandemic

Outstanding Performance in Virtual Knowledge Delivery During Pandemicby Educational Excellence Awards & Conference 2021

Placement

100%

Placement

100%

Placement

8000+

Alumni

8000+

Alumni

100+

Companies visited for placements

100+

Companies visited for placements

2432 USD

Per month Highest Package offered Internationally

2432 USD

Per month Highest Package offered Internationally

3.60 LAC

PA Highest Package offered Nationally

3.60 LAC

PA Highest Package offered Nationally

Global Placement

Yum
Oberoi
Ramada
Sheratan
Taco bell
Meridien
Marriott
Novotel
Itc hotel
Four points
Hilton
Hyatt
POCRUISES
OCEANICCRUISES
Yum
Oberoi
Ramada
Sheratan
Taco bell
Meridien
Marriott
Novotel
Itc hotel
Four points
Hilton
Hyatt
POCRUISES
OCEANICCRUISES

SOFT SKILL TRAINING BY CORPORATE TRAINERS


  • The “TALEWIND” department covers all the soft skills essential to bridge the gap between Campus to an Industry.
  • The course curriculum ranges from Verbal & Written Communication, Public Speaking, Assertiveness, Empathy, Presentation Skills, Life Skills Enhancement and Career Management.
  • The Faculty Members are certified and equipped with Soft Skills; Assured focused attention, conduct remedial Sessions as well as mentor every Student for their internship and final placement.
  • Students are well trained in Presentation Skills, Etiquette, Grooming, Body Language, Group Discussion & Personal Interview.
  • TALEWIND is a Holistic Program meant to transform & equip students for the hospitality industry and bag quality job placements.


State of the Art Infrastructure


Basic Training Kitchen for Hospitality Management

Basic Training Kitchen for Hospitality Management

Attending a culinary job training program is the key to getting into these kitchens and onto the path to a solid career. Our basic hospitality and culinary arts training kitchen has all of the appliances and conveniences of a modern service-grade kitchen. While the students bring their knives and tools to the table, the kitchen is equipped with everything necessary to teach students how to cook. Our culinary training provides you with the skills and expertise you need to begin cooking as soon as you complete your degree. Our sanitation knowledge may assist you in becoming a food safety worker, and everything you learn about nutrition can help you become a food, nutrition, and diet specialist.

Advanced Training Kitchen in Hospitality Management

Advanced Training Kitchen in Hospitality Management

The purpose of this culinary instruction is to introduce the skill of cooking. With the latest infrastructure to meet the needs of the international hospitality sector, our advanced training kitchen is the perfect fit for advanced grade students. The kitchen can meet all needs for foreign and experimental food, with spacious worktables in a large lab, advanced culinary tools, ovens, freezers, and appliances. All of the kitchens have the most up-to-date tools and equipment. The students are taught both international and Indian regional cuisines, as well as the fundamentals of food production and quantity cooking. Students learn kitchen management in addition to the art of cooking.

Quantity Training Kitchen for Hospitality Management

Quantity Training Kitchen for Hospitality Management

The major goal of having students train in the Quantity Training Kitchen is to prepare them for catering to big groups of people. Every catering-grade kitchen must have a large-scale cooking capacity and capability. Bulk cooking is supported in our quantity training kitchen by specialized, heavy-duty equipment such as tilting pans, pressure cookers, huge vessels, and accompanying appliances such as pulverizers, mincers, grinders, and freezers. Bulk cooking and catering are taught here, with an emphasis on Indian food. They study the ideas of bulk cooking in a set amount of time, with an emphasis on the pre-preparation of various materials while also ensuring that the food is delicious and appealing to the eyes.

Training Restaurant for Hospitality Management

Training Restaurant for Hospitality Management

The immediate benefit of a formal restaurant training program should not be overlooked. With the introduction of new and interesting technologies into the hospitality sector, it is more crucial than ever for students to understand Training Restaurant. For many students, education in the form of instruction is critical. Producing and serving food demands thorough practice, and there's no better way to do it than by catering to our own home needs. Our student dining area serves a dual purpose: it is a daily training ground for all of our students as well as a vital requirement. Trainees observe and replicate suitable practices.

Bakery and Confectionery for Hospitality Management

Bakery and Confectionery for Hospitality Management

India's bread business is the largest of all food processing industries. Aspirants in the field of bakery and confectionery should make and sell foods that are high in carbohydrates and sugar. Bakery and confectionery in hotel management courses are available in a variety of formats at our institution. Following graduation, those with related specializations may have similar work opportunities. Those interested in taking a Bakery and Confectionery course should apply to our program. Our confectionery machinery can handle both stand-alone projects and production-line tasks. Those learn on the job, and some firms provide apprenticeship programs for students who are interested.

Training Restaurant and Bar for Hotel Management

Training Restaurant and Bar for Hotel Management

A restaurant and bar training manual, like a bar operations manual, is the ideal approach to explain your expectations. Students in our restaurant and bar training program can learn about proper behavior, dress regulations, service standards, and basic restaurant and bar laws and procedures. Any hospitality studies program, including ours, emphasizes practical experience. We have a training restaurant and bar on campus that is outfitted with a large-scale seating layout and the latest liquor and bartending equipment to support students in real-world simulations. Students will become skilled with this training, which provides a variety of technology and software tools, in the ever-expanding world of restaurant technology.

Training Guest Room for Hotel Management

Training Guest Room for Hotel Management

Guest Room attendants polish each room, ensuring that the primary reason guests come to the property is that the guestroom is kept clean to the highest standards. Those guest room training attendants who are skilled in every housekeeping work and who greet guests cordially and respond to their guest room demands are recognized in our guest room training.We assist practical training for in-room components in our hospitality programs by providing a furnished guest room for simulations, evaluations, and routine practice through the guest room training program. Students can use the area to handle day-to-day in-house visitor problems with ease. In this training, students will learn about the safety and security concerns that housekeepers face.

Fully Equipped Housekeeping Lab for Hotel Management

Fully Equipped Housekeeping Lab for Hotel Management

Housekeeping is a crucial part of every hospitality establishment's service experience, whether it's a hotel, resort, or restaurant. Lab We assist housekeeping studies with a fully equipped housekeeping lab with the newest washing, cleaning, and housekeeping equipment, in addition to our guest room labs. In addition to real-life simulation, our lab assists our students in the preparation of uniforms and other housekeeping needs. The Housekeeping lab is outfitted with cutting-edge equipment as well as guest supplies such as chemicals, abrasives, and linen. The housekeeping lab is a fully equipped en-suite where students learn about bed making, cleaning supplies, and current hotel room layouts, among other things.

Front Office Training Room for Hotel Management

Front Office Training Room for Hotel Management

A hotel's front desk is an essential component. The Front Office department has the most diverse operating exposure within the hotel and is in frequent contact with guests. Customer service is a passion for ideal Front Office employees. At the front desk, Hotel Management students are constantly instructed in call dealing, reservation handling, guest complaint management, key handling, check-in and check-out services, and other topics. Students can develop themselves as professionals in the hotel industry by using a practical learning style. The front office training area provides a rapid simulation environment for dealing with guest-facing, accounting, HMS, and reporting demands at the front desk. We achieve this with the most recent HMS software, as well as a variety of office applications.

Smart Classrooms for Hotel Management

Smart Classrooms for Hotel Management

Smart or digital classrooms encourage creativity, and an interactive atmosphere will encourage more original ideas, questions, and solutions. To reach their full potential, bright brains require the correct environment. We supply smart classrooms to create this environment. We provide our pupils with cutting-edge educational technology, including projectors, audio-video systems, and whiteboards. Video projectors that are currently placed in our Smart Classrooms require some tiresome chores such as wiring or mounting equipment on the ceiling, as well as other maintenance tasks. A computer, projector, complex software technologies, and a display panel make up the interactive whiteboards. They're controlled by a touchpad that's linked to a computer that's linked to a projector.

Library for Hospitality Management

Library for Hospitality Management

The completely computerized library is well-stocked with textbooks, reference books, automated CDs, and periodicals covering the entire spectrum of engineering disciplines. The entire collection of books is readily available to students and teachers for current reading in the library, as well as a facility for needy students with a collection of books and subscriptions to all major newspapers, periodicals, and national publications for the home issue at the circulation counter. A book bank and international journals are also available at the library. Students have access to a variety of reference materials, including encyclopedias, and dictionaries. This vast repository of knowledge and learning provides students and instructors with ongoing value addition.

Our Students Success Stories

Diksha Gupta

Diksha Gupta

Manisha Bhoir

Manisha Bhoir Age is just a number

Surabhi Suresh

Surabhi Suresh Innovative & Research- based Curriculum

Manasi Painter

Manasi Painter

Prapti Bhatt

Prapti Bhatt ITM IHM for Creative Learning

Smooth Sail To Your Happening Cruising Career

Smooth Sail To Your Happening Cruising Career Shreya Mehrotra | Student

Smooth Sail To Your Happening Cruising Career

Smooth Sail To Your Happening Cruising Career Saiprasad Budaraou | Student

Smooth Sail To Your Happening Cruising Career

Smooth Sail To Your Happening Cruising Career Aniket Tendulkar |Student

Journey to ITM IHM - Nerul

Journey to ITM IHM - Nerul By Khushi Sharma

Online lecture experience

Online lecture experience By Soukhya Mankikar

Online lecture experience

Online lecture experience By Samiksha Laturkar

Online lecture experience

Online lecture experience By Gayatri Gondhalekar

Online lecture experience

Online lecture experience By Neha Milwala

Online lecture experience

Online lecture experience By Pooja Golatkar

Online lecture experience

Online lecture experience By Khushi Sharma

Online lecture experience

Online lecture experience By Adnan Kasmani

Online lecture experience

Online lecture experience By Jinal Gajra

Online lecture experience

Online lecture experience By Meghana Suryavanshi

Online lecture experience

Online lecture experience By Aaryan Dubey

Online lecture experience

Online lecture experience By Dhanashri Rathod

COVID-19 Protected Campus

COVID-19 Protected Campus ITM IHM Nerul

Nerul Campus Walkthrough

Nerul Campus Walkthrough IHM Nerul Campus Walkthrough

Atharva Badve

Atharva Badve Student Recipes

Siddhant Popley

Siddhant Popley Student | Lockdown Story

Jai Anand

Jai Anand Student | Lockdown Story

Faculty & Students

Faculty & Students All About Egg

Dhanashri Rathod

Dhanashri Rathod Student | Lockdown Story

Steffi Singh

Steffi Singh Faculty | How the Students can Stay Home & Stay Safe

Aayesha Motiwala

Aayesha Motiwala Recipe by Student

Rawa Dosa

Rawa Dosa Student ITM IHM

Chocolate brownie

Chocolate brownie Student ITM IHM

Shahi Paneer

Shahi Paneer Student ITM IHM

Lockdown Video

Lockdown Video Student ITM IHM

Chocolate mug cake

Chocolate mug cake Student ITM IHM

Explore the world of

Explore the world of Pastry Art

BA in International

BA in International Culinary Arts

IHM 2019

IHM 2019 Convocation ceremony

Akansha Balamurugan

Akansha Balamurugan Student ITM IHM

Alisagar Zaveri

Alisagar Zaveri Student ITM IHM

MAHEK RATHOD

MAHEK RATHOD Student ITM IHM

Manan Dera

Manan Dera Student ITM IHM

Shiyal Khan

Shiyal Khan Student ITM IHM

Maze Khalfay

Maze Khalfay Student ITM IHM

Pankaj Bhadouria

Pankaj Bhadouria India's First Master Chef

Prof. Brigid Danial

Prof. Brigid Danial Dean Queen Margaret University

Anshu Sarin

Anshu Sarin CEO Berggruen Hotels, New York

Swati shinde

Swati shinde Student

Bakery & Patisserie

Bakery & Patisserie Bakery & Patisserie course

Bakery & Patisserie

Bakery & Patisserie Bakery & Patisserie

Mervyn D'souza

Mervyn D'souza Alumni ITM IHM | Working as Director at Uncle's Kitchen

Himanshu Notani

Himanshu Notani Alumni ITM IHM | Working at Eventizy Event Management

Arjun Thapper

Arjun Thapper Alumni ITM IHM | Pilot Trainee - Flight Club

Anirudh Khedkar

Anirudh Khedkar Alumni ITM IHM | Asst. Manager Hyatt Regency

Aniket Shetty

Aniket Shetty Alumni ITM IHM | Executive Waterstone Hotels&Club

Akshay Mahadik

Akshay Mahadik Alumni ITM IHM | Flight attendant- Jet Airways

Afshaa Rajkotwala

Afshaa Rajkotwala Director Appletree International Pvt. Ltd

Sadashiv Bangera

Sadashiv Bangera Head HR, The Leela

Khyati Agarwal

Khyati Agarwal Trainee at The Leela Hotel

Aniket Hedulkar

Aniket Hedulkar Student ITM IHM Placed at P&O Cruise

Prakash Yadav

Prakash Yadav Student ITM IHM | Placed at F&O Cruise

Arun Anand

Arun Anand Training Manager, The Leela

Mitasha Sharma

Mitasha Sharma Student ITM IHM | Placed at Hilton Conrad

Alan Wong

Alan Wong Student ITM IHM | Placed at P&O Cruise

Aditi Shetty

Aditi Shetty Student Placed at Costa Cruise

Shreya Mehrotra

Shreya Mehrotra Student ITM IHM | Placed at F&O Cruise

Saiprasad Budaraou

Saiprasad Budaraou Student Placed at F&O Cruise

Rishikesh Verma

Rishikesh Verma Student Placed at P&O Cruise

Pratik Bangera

Pratik Bangera Student | Placed at P&O Cruise

Mr. Douglas Pimenta

Mr. Douglas Pimenta Recruiter | Carnival Cruise Line

Vivek Kotecha

Vivek Kotecha Recruter | CarnivalCruiseLine

Binny Dhadwal

Binny Dhadwal Founder of Flaming Trio

Ms. Azita Ramodiya

Ms. Azita Ramodiya Director,Global Sales TheLeela

Sanjay Grover

Sanjay Grover IHM Inauguration Ceremony

Mr. Sanjay Grover

Mr. Sanjay Grover IHM Inauguration Ceremony

Admission Process

A simplified and streamlined admission process that makes it easy for any student to apply at ITM. Minimum 12th Pass from any recognized board

Step 1

Click Apply Now to start your admission process online or Walk-in to IHM Campuses to collect the Application form.

Step 2

Personal Interview

Step 3

Documents submissions and verification

Step 4

Pay Application & Seat Reservation Fee

Apply Now

Download Brochure

Download Brochure Download Brochure

Faculties

Chef Chetan Raut

Chef Chetan Raut

Assistant Professor

Master's in Tourism & Hospitality Management

Parag Yadav

Parag Yadav

Assistant Professor - Food and Beverage

With a MBA degree from University of Wales & Bachelors degree in Hotel & Tourism Management,University of Mumbai, Parag has 10 years of experience in Hotel industry & 3 years as an Asst. Prof. in F&B at ITM IHM, also a course coordinator for BA-IHTM.

Aaron Leslie Dsilva

Aaron Leslie Dsilva

Assistant Professor – Food and Beverage Service

Aaron is a PG in International Hospitality Management from Auckland University. He worked in the industry for 12 years. As a dedicated F&B academician he imparts strong on-the-job training to his students.

Ajit Machado

Ajit Machado

Assistant Professor – Food and Beverage Service

A Masters in Tourism Management, he worked with ITC Hotel and P&O cruises in F&B department. Ajit portrays an enriched career in the hospitality sector with a forte in the Food & Beverage service department.

Chef Vini Shivkar

Chef Vini Shivkar

Associate Professor & Program leader BAICA Course

Chef Vini Shivkar has been passionate about cooking since her early childhood days. With her formal education in hospitality management & experience at Hyatt Hotel (Abu Dhabi), she is an asset to ITM-IHM

Saroj Budke

Saroj Budke

Assistant Professor – Food Production

Indian food specialist with 14 years of professional and academic experience in national and international field of advanced food production. Diploma in Hotel Management from MSBTE and Masters in Tourism from Indira Gandhi National Open University.

Anand Mangaonkar

Anand Mangaonkar

HOD - Front Office

He is a Masters in Hospitality & Tourism Management with 13 years work experience in the Hotels & Aviation industry. A strict disciplinarian, an awesome teacher, he possesses excellent interpersonal skills and is an asset to ITM IHM.

Pranav Bhosale

Pranav Bhosale

Asst. Prof. HOD General Management & BSc Head

Bachelors in Hospitality & Tourism Management, MBA (Marketing), M.Sc in Tourism & Hospitality Management . True professional, with expertise in hospitality school administration, student management, Training & Placements

Nayana Joshi

Nayana Joshi

Assistant Professor – Bakery and Patisserie

Fine balance of experience in the culinary trade and continues to deliver the very best in teaching industry for last 7 years. A formidable professional for bakery operation. Also holds a degree in M.Sc in Tourism & Hospitality a

Bhakti Kudalkar

Bhakti Kudalkar

Assistant Professor-Food Production & Patisserie

An alumnus of IHM-Mumbai, Bhakti has her passion in bakery, she also hold Masters in Hospitality Management. With more than a decade of experience she is passionate in training hospitality students & honing their bakery & patisserie skills.

Osden Ferreira

Osden Ferreira

Asst. Professor (General Management)

He has over two decades of experience in hospitality and tourism industry, training, academics, & administration. He currently handles module studies of 'Hospitality Operations Management' and 'Tourism and Developing Countries'.

Chef Steffi Tellis

Chef Steffi Tellis

Assistant Professor - Food Production & Patisserie

She is a graduate from Hospitality and Hotel Administration from IHM, Mumbai & currently pursuing her Masters in Tourism & Hospitality Management. Her expertise involves product innovation & reformulation in the Bakery sector.

Chef Avinash Bamania

Chef Avinash Bamania

Assistant Professor – Food Production

He completed his study from the Oberoi School Delhi & became Chef De Partie at the age of 22 at JW Marriott. In his 12 years of career the chef has specialized in the art of modern cooking, molecular gastronomy, Indian cooking, & plate presentation.

Nikita Dasgupta

Nikita Dasgupta

HOD-Front Office

After pursuing Hotel management & Catering Technology with Applied Nutrition, Nikita has further attained a master’s degree in Hospitality and Tourism Management. As a professional, she has a comprehensive experience of more than 17 years.

Dhiraj Patil

Dhiraj Patil

HOD - Food & Beverage Service

With an enriched experience from the past five years, he teaches Food and Beverage Service and heads the department.

Chef Yatin Tambe

Chef Yatin Tambe

HOD – Pastry & Bakery

After completing graduation in Hospitality & Advanced Diploma in Culinary Arts, UK he pursued Masters in Pastry & Confectionery from London. He specialised in the arts of pastry making, artisan breads, & plated desserts.

Priyadarshini Basu

Priyadarshini Basu

Assistant Professor - HOD Housekeeping

She heads department of Housekeeping at ITM IHM Nerul Campus and an Ex. Executive Housekeeper with an experience of over a decade in the ultra-luxury design hotels and resorts.

Kulbhushan Mundhe

Kulbhushan Mundhe

HOD - Food and Beverage service

Master’s in hospitality and tourism management with 13 years’ work experience in hotels, cruise liners and academics. With keen interest in Mixology, he is an excellent mentor for the budding hospitality professionals.

Siddharth Kale

Siddharth Kale

Lecturer - Food Production

A graduate from IHM Silvassa, he earned a reputation as an excellent food stylist while working with many reputed hotels in the industry. He loves teaching & training the young generation of chefs in ITM-IHM.

Mathew Skaria

Mathew Skaria

HOD Bakery

His rich industry experience spans over a decade during which he worked in many famed international hotels. He has received British Guilds of NVQ Level3 in Bakery & Patisserie (Manchester) & Diploma in Hotel Management & Catering, Mumbai University.

Chef Yogesh S. Amin

Chef Yogesh S. Amin

General Manager, Academic Administration

B.Sc in Hospitality & Hotel Administration from IHM - Mumbai & M.Sc in Tourism & Hospitality Management, Yogesh has worked with top hotel brands, which includes names like The Lalit Hotels, The ITC Group & The Oberoi Hotels.

Sanju Murlidharan

Sanju Murlidharan

Vice Principal IHM-Nerul

He has over 14 years of rich experience in the food and beverage service department and has always been a favorite with students, a mentor, guide and go to person at ITM IHM campus.

Faculties

Ujwala sonawane dean
21 Purva Madam
24 sanket gore
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Here is the ideal guide to earning a bachelor of culinary arts degree

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Six things are taught only in Culinary school in Mumbai

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Life at ITM IHM

Wine is the only Artwork you can drink

The wine tasting session was conducted by ITM Institute of Hotel Management for SY & TY students, featuring Sommelier & Asst. Training Manager Akansha Tiwari from Grover Wines. Students learn about wines, different grapes, and their characteristics. In addition, students learn how to match the right wine with the right food.

IHM WINE IS THE ONLY ARTWORK YOU CAN DRINK Oct 2022

Punjabi theme lunch

"CHATKARA", a Punjabi theme lunch organized by students of Second Year Culinary Arts. The food, ambiance, service, and entertainment were just outstanding. The chief guests for the event were Mr. Sunil Kadam (API, Turbhe Police Station) and Mr. Ganesh Shinde (API, Crime Branch, Navi Mumbai).

IHM Punjabi theme lunch

Seminar on Cruise Ship Jobs and Crew life

Chef Jaikumar Bhasin (Executive Chef at Royal Caribbean International Cruise) and Mr. Hemant Handore (Sr. Maitre'd Food and Beverage, Carnival Cruise Line, USA) presented a seminar about cruise ship jobs and crew life on board to IHM students, which was followed by a Bohri Theme Lunch provided by SY-BAICA.

IHM Seminar about Cruise Ship Jobs and Crew life Oct 2022

Mock Interview

ITM Institute of Hotel Management organized Mock Interviews in Association with Hotel Novotel Mumbai International Airport for Third Year Students at Nerul Campus.

IHM Mock Interview OCT

Ganesh Chaturthi Celebration

Ganesh Chaturthi is celebrated annually to mark the birth of Lord Ganesha, the God of new beginnings and a fresh start.

IHM Ganesh Chaturthi Sep 2022
Previous Next

Students Global Internship

Atharva Gurva

Atharva Gurva

Le Royal Meridien Beach Resort & Spa, 

Dubai

Meet Pandey

Meet Pandey

 The Grosvenor House, 

Dubai

Aryan Pal

Aryan Pal

The Grosvenor House, 

Dubai

Jay Sardara

Jay Sardara

Auberge Du Lion D’or, 

France

Sushmita More

Sushmita More

 The Grosvenor House, 

Dubai

Bhaskar Das

Bhaskar Das

Le Royal Meridien Beach Resort & Spa, 

Dubai

Asawari Pawar

Asawari Pawar

 Le Royal Meridien Beach Resort & Spa, 

Dubai

Omkar Bhandare

Omkar Bhandare

 The Iron Horse Hotel 500W, Florida st, Milwaukee, Wisconsin 

USA

Ankur kshatriya

Ankur kshatriya

Le Royal Meridien Beach Resort & Spa, 

Dubai 

Students Placement

Savanna Gomes

Savanna Gomes

Savanna Gomes
Mujaffar Mujawar

Mujaffar Mujawar

Mujaffar Mujawar
Jatin Gidwani

Jatin Gidwani

Jatin Gidwani
Ayush Jadhav

Ayush Jadhav

Ayush Jadhav
Devyani Patinge

Devyani Patinge

Devyani Patinge
Siddhant Gothankar

Siddhant Gothankar

Siddhant Gothankar
Shalan Pawar

Shalan Pawar

Shalan Pawar
Vinay Bandekar

Vinay Bandekar

Vinay Bandekar
Rushikesh Yewale

Rushikesh Yewale

Rushikesh Yewale
Raj Patil

Raj Patil

Raj Patil
Shubh Kandolkar

Shubh Kandolkar

Shubh Kandolkar
Chirag Gupta

Chirag Gupta

Chirag Gupta
Hamdan Qureshi

Hamdan Qureshi

Hamdan Qureshi

Life at ITM IHM

Melange 2023

Element 2023

Oberoi Interview

Ganpati Celebration

Cruise Ship Seminar Chef.Jaikumar & Hemant

Bohri Theme Lunch

Mock Interview

Admission Process
Step 1

Click Apply Now to start your admission process online or Walk-in to IHM Campuses to collect the Application form.

Step 2

Personal Interview

Step 3

Documents submissions and verification

Step 4

Pay Application & Seat Reservation Fee

Faculties
Chef Chetan Raut

Chef Chetan Raut

Assistant Professor

Master's in Tourism & Hospitality Management

Parag Yadav

Parag Yadav

Assistant Professor - Food and Beverage

With a MBA degree from University of Wales & Bachelors degree in Hotel & Tourism Management,University of Mumbai, Parag has 10 years of experience in Hotel industry & 3 years as an Asst. Prof. in F&B at ITM IHM, also a course coordinator for BA-IHTM.

Aaron Leslie Dsilva

Aaron Leslie Dsilva

Assistant Professor – Food and Beverage Service

Aaron is a PG in International Hospitality Management from Auckland University. He worked in the industry for 12 years. As a dedicated F&B academician he imparts strong on-the-job training to his students.

Ajit Machado

Ajit Machado

Assistant Professor – Food and Beverage Service

A Masters in Tourism Management, he worked with ITC Hotel and P&O cruises in F&B department. Ajit portrays an enriched career in the hospitality sector with a forte in the Food & Beverage service department.

Chef Vini Shivkar

Chef Vini Shivkar

Associate Professor & Program leader BAICA Course

Chef Vini Shivkar has been passionate about cooking since her early childhood days. With her formal education in hospitality management & experience at Hyatt Hotel (Abu Dhabi), she is an asset to ITM-IHM

Saroj Budke

Saroj Budke

Assistant Professor – Food Production

Indian food specialist with 14 years of professional and academic experience in national and international field of advanced food production. Diploma in Hotel Management from MSBTE and Masters in Tourism from Indira Gandhi National Open University.

Anand Mangaonkar

Anand Mangaonkar

HOD - Front Office

He is a Masters in Hospitality & Tourism Management with 13 years work experience in the Hotels & Aviation industry. A strict disciplinarian, an awesome teacher, he possesses excellent interpersonal skills and is an asset to ITM IHM.

Pranav Bhosale

Pranav Bhosale

Asst. Prof. HOD General Management & BSc Head

Bachelors in Hospitality & Tourism Management, MBA (Marketing), M.Sc in Tourism & Hospitality Management . True professional, with expertise in hospitality school administration, student management, Training & Placements

Nayana Joshi

Nayana Joshi

Assistant Professor – Bakery and Patisserie

Fine balance of experience in the culinary trade and continues to deliver the very best in teaching industry for last 7 years. A formidable professional for bakery operation. Also holds a degree in M.Sc in Tourism & Hospitality a

Bhakti Kudalkar

Bhakti Kudalkar

Assistant Professor-Food Production & Patisserie

An alumnus of IHM-Mumbai, Bhakti has her passion in bakery, she also hold Masters in Hospitality Management. With more than a decade of experience she is passionate in training hospitality students & honing their bakery & patisserie skills.

Osden Ferreira

Osden Ferreira

Asst. Professor (General Management)

He has over two decades of experience in hospitality and tourism industry, training, academics, & administration. He currently handles module studies of 'Hospitality Operations Management' and 'Tourism and Developing Countries'.

Chef Steffi Tellis

Chef Steffi Tellis

Assistant Professor - Food Production & Patisserie

She is a graduate from Hospitality and Hotel Administration from IHM, Mumbai & currently pursuing her Masters in Tourism & Hospitality Management. Her expertise involves product innovation & reformulation in the Bakery sector.

Chef Avinash Bamania

Chef Avinash Bamania

Assistant Professor – Food Production

He completed his study from the Oberoi School Delhi & became Chef De Partie at the age of 22 at JW Marriott. In his 12 years of career the chef has specialized in the art of modern cooking, molecular gastronomy, Indian cooking, & plate presentation.

Nikita Dasgupta

Nikita Dasgupta

HOD-Front Office

After pursuing Hotel management & Catering Technology with Applied Nutrition, Nikita has further attained a master’s degree in Hospitality and Tourism Management. As a professional, she has a comprehensive experience of more than 17 years.

Dhiraj Patil

Dhiraj Patil

HOD - Food & Beverage Service

With an enriched experience from the past five years, he teaches Food and Beverage Service and heads the department.

Chef Yatin Tambe

Chef Yatin Tambe

HOD – Pastry & Bakery

After completing graduation in Hospitality & Advanced Diploma in Culinary Arts, UK he pursued Masters in Pastry & Confectionery from London. He specialised in the arts of pastry making, artisan breads, & plated desserts.

Priyadarshini Basu

Priyadarshini Basu

Assistant Professor - HOD Housekeeping

She heads department of Housekeeping at ITM IHM Nerul Campus and an Ex. Executive Housekeeper with an experience of over a decade in the ultra-luxury design hotels and resorts.

Kulbhushan Mundhe

Kulbhushan Mundhe

HOD - Food and Beverage service

Master’s in hospitality and tourism management with 13 years’ work experience in hotels, cruise liners and academics. With keen interest in Mixology, he is an excellent mentor for the budding hospitality professionals.

Siddharth Kale

Siddharth Kale

Lecturer - Food Production

A graduate from IHM Silvassa, he earned a reputation as an excellent food stylist while working with many reputed hotels in the industry. He loves teaching & training the young generation of chefs in ITM-IHM.

Mathew Skaria

Mathew Skaria

HOD Bakery

His rich industry experience spans over a decade during which he worked in many famed international hotels. He has received British Guilds of NVQ Level3 in Bakery & Patisserie (Manchester) & Diploma in Hotel Management & Catering, Mumbai University.

Chef Yogesh S. Amin

Chef Yogesh S. Amin

General Manager, Academic Administration

B.Sc in Hospitality & Hotel Administration from IHM - Mumbai & M.Sc in Tourism & Hospitality Management, Yogesh has worked with top hotel brands, which includes names like The Lalit Hotels, The ITC Group & The Oberoi Hotels.

Sanju Murlidharan

Sanju Murlidharan

Vice Principal IHM-Nerul

He has over 14 years of rich experience in the food and beverage service department and has always been a favorite with students, a mentor, guide and go to person at ITM IHM campus.

Faculties
Ujwala sonawane dean
21 Purva Madam
24 sanket gore
Blog
Here is the ideal guide to earning a bachelor of culinary arts degree
Here is the ideal guide to earning a bachelor of culinary arts degree

In this blog, we will guide you on why you should look forward to the Bachelor of Culinary arts courses. And also we will guide you on how it changes your future opportunities.

Admin Apr 01, 2023
Six things are taught only in Culinary school in Mumbai
Six things are taught only in Culinary school in Mumbai

In this blog, we will take you through some of the best methods of teaching in the Culinary school in Mumbai.

Admin Apr 01, 2023
The Benefits of a BA in Culinary Arts
The Benefits of a BA in Culinary Arts

There are many benefits to earning a BA in culinary arts, including more networking opportunities. We shall examine the benefits of earning a BA in culinary arts in this article.

Admin Apr 01, 2023
Life at ITM IHM

Wine is the only Artwork you can drink

The wine tasting session was conducted by ITM Institute of Hotel Management for SY & TY students, featuring Sommelier & Asst. Training Manager Akansha Tiwari from Grover Wines. Students learn about wines, different grapes, and their characteristics. In addition, students learn how to match the right wine with the right food.

Wine is the only Artwork you can drink

Punjabi theme lunch

"CHATKARA", a Punjabi theme lunch organized by students of Second Year Culinary Arts. The food, ambiance, service, and entertainment were just outstanding. The chief guests for the event were Mr. Sunil Kadam (API, Turbhe Police Station) and Mr. Ganesh Shinde (API, Crime Branch, Navi Mumbai).

Punjabi theme lunch

Seminar on Cruise Ship Jobs and Crew life

Chef Jaikumar Bhasin (Executive Chef at Royal Caribbean International Cruise) and Mr. Hemant Handore (Sr. Maitre'd Food and Beverage, Carnival Cruise Line, USA) presented a seminar about cruise ship jobs and crew life on board to IHM students, which was followed by a Bohri Theme Lunch provided by SY-BAICA.

Seminar on Cruise Ship Jobs and Crew life

Mock Interview

ITM Institute of Hotel Management organized Mock Interviews in Association with Hotel Novotel Mumbai International Airport for Third Year Students at Nerul Campus.

Mock Interview

Ganesh Chaturthi Celebration

Ganesh Chaturthi is celebrated annually to mark the birth of Lord Ganesha, the God of new beginnings and a fresh start.

Ganesh Chaturthi Celebration
Previous Next
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Service Gear Faculty ITM IHM

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Alisagar Zaveri Student ITM IHM

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Pankaj Bhadouria

Pankaj Bhadouria India's First Master Chef

Prof. Brigid Danial

Prof. Brigid Danial Dean Queen Margaret University

Anshu Sarin

Anshu Sarin CEO Berggruen Hotels, New York

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About BA In Culinary Arts

A program geared specifically towards student interested  in Careers in Kitchen Management and Restaurant Entrepreneurship.

Objectives

  • Technical Skills In The Departments Of Food Production, Knife Skills, Tasting Skills, Plate Presentation, Cost Controlling, Kitchen Management, Food Safety & Sanitation, Innovating New Recipes
  • Importance Of Kitchen Math
  • Develop your entrepreneurial skills to launch your own food business

Eligibility

  • Candidates who are 10+2 pass, with a minimum of 40% aggregate marks.
  • Aptitude for the Hospitality / Service industry as demonstrated through a personal interview.

Duration

  • 3 Years (Full-Time)
About BA In Culinary Arts
Life at ITM IHM

Melange 2023

Element 2023

Oberoi Interview

Ganpati Celebration

Cruise Ship Seminar Chef.Jaikumar & Hemant

Bohri Theme Lunch

Mock Interview

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