This program is designed to impart knowledge in the foundation of bakery and confectionery. It develops skills in students for various baking procedures, introduces them to ingredients and provides working knowledge of equipment needed.
Program Duration: 1 Years, Part-Time
Offered at - Mumbai Navi mumbai
This program is designed to impart knowledge in the foundation of bakery and confectionery. It develops skills in students for various baking procedures, introduces them to ingredients and provides working knowledge of equipment needed.
Program Duration: 1 Years, Part-Time
Offered at
Mumbai
Navi mumbai
This program is designed to impart knowledge in the foundation of bakery and confectionery. It develops skills in students for various baking procedures, introduces them to ingredients and provides working knowledge of equipment needed. All of this enables students to work in a bakery or to start a small home bakery.
It offers an intensive hand on approach all of which leads you to a rewarding career full of vast opportunities and entrepreneurial creativity.
Key Features
As one of India’s biggest employment sectors, the Hospitality industry is predicted to generate 53 Million job opportunities by the year 2029!
As a customer-facing industry, the specialized sector needs special skills to cater to multiple customer touch-points. The evolving customers need their experience to be the best, smooth and nurtured.
ITM IHM is one of the best institutes for hotel management in Mumbai & Navi Mumbai with the biggest and largest infrastructure for hotel management education.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
A simplified and streamlined admission process that makes it easy for any student to apply at ITM. Minimum 12th Pass from any recognized board
Click Apply Now to start your admission process online or Walk-in to IHM Campuses to collect the Application form.
Personal Interview
Documents submissions and verification
Pay Application & Seat Reservation Fee
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.
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.
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.
Following your passion needs a will. Besides a will, you need a few courses that inculcate the arts and skills to support your survival in the industry.
Do you have a thing for baking yummy cakes and pastries? If yes, learn how you can build a successful career by pursuing a Patisserie and Confectionery course.
Do you always feel connected and passionate for cooking especially deserts. Are you the one who is more interested in recipes rather than taste? So read this article to start your journey in Patisseries and Confectionery.
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.
"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).
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.
ITM Institute of Hotel Management organized Mock Interviews in Association with Hotel Novotel Mumbai International Airport for Third Year Students at Nerul Campus.
Ganesh Chaturthi is celebrated annually to mark the birth of Lord Ganesha, the God of new beginnings and a fresh start.
Click Apply Now to start your admission process online or Walk-in to IHM Campuses to collect the Application form.
Personal Interview
Documents submissions and verification
Pay Application & Seat Reservation Fee
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.
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.
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.
Following your passion needs a will. Besides a will, you need a few courses that inculcate the arts and skills to support your survival in the industry.
Do you have a thing for baking yummy cakes and pastries? If yes, learn how you can build a successful career by pursuing a Patisserie and Confectionery course.
Do you always feel connected and passionate for cooking especially deserts. Are you the one who is more interested in recipes rather than taste? So read this article to start your journey in Patisseries and Confectionery.
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.
"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).
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.
ITM Institute of Hotel Management organized Mock Interviews in Association with Hotel Novotel Mumbai International Airport for Third Year Students at Nerul Campus.
Ganesh Chaturthi is celebrated annually to mark the birth of Lord Ganesha, the God of new beginnings and a fresh start.
This program is designed to impart knowledge in the foundation of bakery and confectionery. It develops skills in students for various baking procedures, introduces them to ingredients and provides working knowledge of equipment needed. All of this enables students to work in a bakery or to start a small home bakery.
It offers an intensive hand on approach all of which leads you to a rewarding career full of vast opportunities and entrepreneurial creativity.
Key Features
