To educate the budding chefs with the knowledge and skills necessary to be competent chefs in the hospitality industry and competitive in the job market, with special emphasis on multicultural understanding and practice in a global industry.

To be able to collaborate as well as lead, with many different types of kitchen professionals, solve problems quickly and concentrate on details, have initiative and self-discipline, effective communication skills, and the ability to organize and direct the work of others.

To be able to evaluate through strong knowledge of lodging and food and beverage service operations, including customer service, purchasing and accounting systems, safety and security, design, event planning, maintenance and repair, personnel practices, and business ethics, legal requirements, management and finance.

To be able to be an entrepreneur in the Hospitality Industry by opening a successful restaurant, or a takeaway outlet or a hotel and to assume employment in the hospitality industry in management or operations or as a leader or owner for a lodging establishment, events and meeting management, restaurant, food service, sales, or related business field.

It aims to provide graduates with a deep understanding of professional cookery, intellectual and professional development, awareness about culinary and hospitality industry and to be at pace with the ever-challenging domain of culinary management.

It facilitates students to be the future culinary leaders of the hospitality industry globally by learning from the industry relevant improvised and updated curriculum.

It involves students to be hands on and learn through applied learning. Concepts like farm to fork, sustainable practices, organic farming etc. are taught through experiential learning.

through culinary tours, hotel, restaurant, and factory visits.

Learn and execute the food production cycle and analyze food production management through preparing the food items of a commercial standard and to offer them to potential customers.

It engages students in challenging, exciting, academically rigorous and relevant activities related to becoming a successful culinary professional.

Communicate knowledge, skills, and ideas with clarity and coherence to develop and influence collaborative and cooperative relationships with core stakeholders.

The initial phase of the program provides an opportunity to acquire fundamental skills; Progressing to the advanced stage would let you choose an area of specialization in the form of a specialized internship with the focus on general cookery, bakery and confectionery.