Indian Institute of Hotel Management and Culinary Arts

(Affiliated to Osmania University)

Creating Culinary Competence

Courses offered
Bachelors Degree in Catering Technology
&
Culinary Arts
Bachelors Degree in Hotel Management
&
Catering Technology

Affiliated to

www.iihmca.org
9000777722 / 9030181100
ABOUT US
Indian Institute of Hotel Management and Culinary Arts is a
personification of the endeavors of a hard core group of hospitality
professionals with years of extensive exposure to some of the finest hotels
in England, India, Srilanka and Cruise liners from Europe and America.
IIHMCA is one of the Top Hotel Management Colleges in Hyderabad ,
India and is to provide world class training to its students and provide them
with excellent career opportunities in the hospitality industry across the
country and the globe. The institute is housed in a spacious Campus of
40,000 Sqft of built-up area with state of Art Kitchens and infrastructure
comparable to International Standards.

TEAM PROFILE

Chef Gowtham Kumar Karingi

Celebrity Chef of U.K. Chef Gowtham was the former Master Chef of Zaika
Restaurant, London and Executive Chef of Utsav Restaurant, London and he
has hosted series of Cookery Shows on Sony Entertainment Television.

Chef Kishore Reddy

Former Master Chef of the Lanka Oberoi, Sri Lanka, author of the renowned
book “Regional Indian Food”, promoted by the Oberoi Hotels, Chef Kishore
Reddy was also Master Chef of the Oberoi Hotels, Mumbai.
Courses Offered
Bachelors Degree in Catering Technology and Culinary Art
( As a Specialization in Hotel Management)
Bachelors Degree in Hotel Management and Catering Technology
1½ year Certificate Course in Food Production and Patisserie (F.P.P)

Affiliation
The institute is affiliated to Osmania University for offering the Bachelors Degree in
Catering Technology and Culinary Arts (BCT&CA) and Bachelors Degree in Hotel
Management and Catering Technology. With this affiliation the institute has become the
Second Institute in India to offer Culinary Arts as a full-fledged Degree Program.
The institute is approved by the Andhra Pradesh State Council for Higher Education and
State Board of Technical Education and Training, Hyderabad.

Eligibility
For the Degree Programme:
10+2 or equivalent Passed Candidates.

For the Certificate Course:

S.S.C or equivalent Passed Candidates.

Selection Procedure

The student has to Qualify in the Common

Entrance Examination (CEE) which consists
of General Knowledge, General English Test
of Reasoning and Numerical ability
conducted in the Campus and other selected
Cities by giving admission notification in
leading News Papers.
 Bachelors Degree in Catering Technology and Culinary Arts

First Year Curriculum

Practicals Theory
Basic Training Kitchen Fundamentals of Food Production
Food & Beverage Service Food & Beverage Service
Accommodation Operations Room Division Operations
Front Office French
Basic Computer Applications Communicative English
Hygiene & Sanitation
Environmental Science

Second Year Curriculum

Practicals Theory
Indian Regional Bulk Cooking Principles of Indian Gastronomy
Contemporary Cakes, Desserts & Breads Baking Principles & Patisserie
Food & Beverage Matching – I Food & Beverage Matching – I
Computer Applications – I Culinary French
Basic Accountancy
Nutrition & Food Service
Introduction to Management

Industrial Exposure Training

17 Weeks of Internship in all leading Five Star Hotels across India particularly in the kitchen
department i.e Coffee shop Kitchen, Garde Manger, Bakery&Pastry, Butchery,Lounge.etc

Third Year Curriculum

Practicals Theory
Visual Foods and Garde Manger Culinary Arts & Concepts
Indian Confectionery European Confectionery
Pastry & Confectionery Arts Fundamentals of Art & Sculpture
Food & Beverage Matching – II Food & Beverage Matching – II
Advanced Edible Sculptures & Culinary Arts Labour Legislation & Hotel Law
International Visual Confectionery International Baking
Bread Art Material Management
Far Eastern & Oriental Cuisine Sales and Marketing Management
Cuisine Facility Planning & Design
Food & Beverage Costing
Bachelors Degree in Hotel Management and Catering Technology

First Year Curriculum

Practicals Theory
Basic Training Kitchen Fundamentals of Food Production
Food & Beverage Service Food & Beverage Service
Accommodation Operations Accommodation Operations
Front Office Front Office Operations
Basic Computer Applications French
Communicative English
Hygiene & Sanitation, HACCP

Second Year Curriculum

Practicals Theory
Quantity Training Kitchen Indian Regional Cuisine
Food & Beverage Service Front Office Operations
Laundry Operations Food & Beverage Service
Front Office Operations Linen and Laundry Operations
Principles of Management

Industrial Exposure Training

20 Weeks of Internship in all leading Five Star Hotels across India in all the 4 core areas i.e Kitchen,
Housekeeping, Front Office and Food &Beverage Service.

Third Year Curriculum

Practicals Theory
Advanced Training Kitchen Advance Food Production Operations
Advanced Food & Beverage Service Advance Food and Beverage Service
Accomodation Operations and Interior design Accomodation Operations III
Front Office Operations Front Office Accounting Management
Financial Management
Infrastructure
Indian Institute of Hotel Management & Culinary Arts Hyderabad has a state-of-the-art Campus with
modern facilities for the students, wherein the focus is on building students’ experience and ability to
get hands-on practical experience. The Classrooms and Training Kitchens are equipped to match global
standards with the aim to impart the quality education for students to develop their skills and become
efficient, competent, productive and creative.

Cruise Galley Kitchen Training Restaurant

Chocolatiers Room Advance Bakery and Pattserie

Class Rooms Housekeeping Lab

Advance Training Kitchen Front Office Lab

Training
Industrial Training is an important phase in the Hotel Management Course/Curriculum, where students can
learn professional and managerial culture. Students learn to manage a team, a budget and a department.
Industrial training is also expected to provide the students the basis to identify their key operational area of
interest. A trainee is required to understand the overall operations of the hotel management, while
specializing in one or two areas. Hotel management Students have to work closely with front desk
managers, culinary department, general managers, convention and event planner, housekeeping
department, and learn from them.

Placements
A well organized placement cell coordinates with reputed hotels and other hospitality organizations in
the country, to identify attractive job opportunities. Campus interviews from major chain of Hotels and
others are arranged in the final year of the course. The institute has achieved hundred percent placement
record.The institute has excellent placement record track record over the years.

INTERNATIONAL PLACEMENTS NATIONAL PLACEMENTS

2021 47 Students 2021 28 Students

2020 41 Students 2020 20 Students

2019 54 Students 2019 24 Students

2018 52 Students 2018 40 Students

2017 53 Students 2017 30 Students