Culinary Management
The Culinary Management is experiencing a larger interest than ever before, with magazines, T.V. shows, and cooking schools promoting the enviable skills of a professional chef. Whether, your passion lies in creating gourmet meals for a small restaurant, or bringing your meals and ideas to the masses by becoming a commercial chef. Becoming a professional chef requires a tremendous level of skill that can only be developed in cooking school. By taking courses to be a commercial chef, you will further yourself in the job market and spend less time in lower-skilled kitchen jobs.  

Professional Chef Perks

When you have undergone the formal training that a culinary institution will offer, you will be prepared to everything from chopping and seasoning to creating your own recipes and overseeing a kitchen in your own restaurant. As a commercial chef, cooking school will have taught you:

  • Good Knief Techniques
  • Safe Food handling procedures
  • Correct use of kitchen equipments
  • Restaurant Management skills

The culinary arts are an innovative and delicious field in which to start your career. Graduates of our associate culinary training are demanded all over the world. Our faculty members are the cream of the crop. All have professional certifications and industry experience as innkeepers, chefs, bakers, consultants, wine lovers and world travelers. They're also enthusiastic teachers.
All our programs are international, interdisciplinary and high energy. You won't be limited to the classroom – or at least the traditional four walls, desks and a blackboard. Hospitality school "classrooms" include our student-run gourmet restaurant, a ballroom, a coffee and pastry shop and different non star and star hotels. That doesn't even count all the off-campus experiences you'll have through class trips, consulting projects, community service and enviable internships/cooperatives.
This culinary management programmes includes following subjects structures.

Subject Structure:

Communications Skills I:
Food Service Sanitation and Safety: Introduction to Hospitality:
Basic Food Preparation:
Food specialty Baking I:
Dining Room Operations:
Advanced Food Preparation:
Food Purchasing:
Culinary Management Practicum I:
Elements of Nutrition:
Mathematics or Science:
Food Specialties Garde Manager:
Food Specialties - World Cuisine:
Banquet and Convention Management:
Food Service Supervision:
Effective Public Speaking:
Practical Exam:
Food Specialties IV: Pastry Specialties:
Culinary Management Practicum II:
Beverage Management:
Introduction to Sociology:


Duration: 1 year (including 6 months industrial attachment)

Eligibility: High Shool graduate or equivalent (12 years of education)

Intake: Jan, May, Aug, Dec of every year.

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"So much has happened since I joined Standard Tourism and Hotel Training Center. I just love it! Thanks, STHTC !"

Management Graduate