Datta Hospitality Management Supply Services Hauz Khas, Delhi

Advance diploma in culinary arts is an ideal course for those who want to pursue a career as a professional chef and thus gain maximum skills in culinary arts, with the perfect mix of practical and theory classes throughout the year. This course covers all aspects of cooking - Global and Indian cuisine and bakery & patisserie. How is the course structured? The first 6 months of both years are devoted to complete the course content; it includes a combination of both practical & theory classes. Students are also given opportunities to practice what they have learned every month via various methods such as revision classes and in-class tests. In the first year the predominant emphasis is given to teaching French and classical European cuisine, whereas the second year is devoted in teaching advanced Global cuisine skills and bakery & patisserie skills. At the end of the 6 months training at our campus, the student is then sent for Industrial Training at a leading hotel/ restaurant. The students are selected at the discretion of host establishments, via various methods of selection such as personal interviews & bakery trials. The entire faculty shall assist each and every student in preparing for the selection process. At the end of the industrial training, the student is required to return back to the institute for revision classes and final examinations. Similar study structure is applied for both years. Number of students per session: 36 - 40 Number of students per batch: 18 – 20 Classes held per week: 5 (Practical: 3 & Theory: 2)

Diploma in bakery and patisserie arts is an ideal course for someone who wants to pursue a career as a pastry chef and gain maximum skills in bakery & patisserie, with the perfect mix of practical and theory classes throughout the year. The course offers all aspects of advance level of bakery & patisserie skills. How is the course structured? First 6 months of both years are devoted to complete course content of the program. This is done via a combination of both practical & theory classes. Students are also given opportunities to practice what they have learned every month via various methods, such as revision classes and in-class tests. In the first year the predominant emphasis is given to teaching basic aspects of bakery & patisserie, whereas the second year is devoted in teaching advance skills for bakery & patisserie. At the end of the 6 months training at our campus, the student is then sent for Industrial Training at a leading hotel/ restaurant/ pastry shop. The students are selected at the discretion of host establishments, via various methods of selection such as personal interviews & bakery trials. The entire faculty shall assist each and every student in preparing for the selection process. At the end of the industrial training, the student is required to return back to the institute for revision classes and final examinations. The same structure is applied in both years. Number of students per session: 36 - 40 Number of students per batch: 18 - 20 Classes held per week: 5 (practical: 4 & theory: 1)

Diploma in bakery and patisserie is an ideal course for someone who wants to pursue a career as a professional chef and thus gain maximum skills in culinary arts, with the perfect mix of practical and theory classes throughout the year. The course offers all aspects of cooking - Global & Indian cuisine and bakery & patisserie skills. How is the course structured? The first 6 months of both years are devoted to complete the course content of the program; this is done via a combination of both practical & theory classes. Students are also given opportunities to practice what they have learned every month via various methods such as revision classes and in-class tests. In the first year, the predominant emphasis is given to teaching French and classical European cuisine, whereas the second year is devoted to teaching advanced Global cuisine skills and bakery & patisserie skills. At the end of the 6 months training at our campus, the student is then sent for Industrial Training at a leading hotel/ restaurant. The students are selected at the discretion of host establishments, via various methods of selection such as personal interviews & bakery trials. The entire faculty shall assist each and every student in preparing for the selection process. At the end of the industrial training, the student is required to return back to the institute for revision classes and final examinations. Similar study structure is applied for both years. Number of students per session: 36 - 40 Number of students per batch: 18 - 20 Classes held per week: 5 (Practical: 3 & Theory : 2)