Syllabus:1st Sem | 2nd Sem

To help fulfil the growing demand for educated and trained Chefs and other food preparation personnel at local, regional and national level. Certificate courses combine the theory, practical and industrial experience to prepare the students for entry level positions in the diverse and challenging food service industry.

Course duration: 1 ½ years out of which 24 weeks is industrial exposure training.

Eligibility: Pass in SSC or 10th or its equivalent.

Age Limit: Not more than 22 years (25 years for SC & ST)

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