The Department of Food Production at IICTHM is dedicated
to developing skilled culinary professionals with strong
foundations in kitchen operations, food preparation, and
hygiene standards. The department emphasizes intensive
hands-on training, discipline, and professional kitchen
practices aligned with hotel and food service industry
requirements.
With fully equipped training kitchens, modern culinary
tools, and guidance from experienced chef-faculty,
students receive real-time exposure to professional
kitchen environments. The department focuses on nurturing
culinary skills, creativity, teamwork, and time
management—essential qualities for success in food
production careers.
The Diploma in Food Production is a one-year
professional programme designed to provide comprehensive
training in culinary arts and kitchen operations. The
course is ideal for students who aspire to work as chefs,
kitchen assistants, or food production professionals in
hotels, restaurants, bakeries, catering units, and
institutional kitchens.
The programme combines theoretical understanding with
extensive practical sessions, enabling students to gain
confidence and competence in food preparation, cooking
techniques, and kitchen management. It also serves as a
strong entry pathway into the hospitality industry or
higher studies in Hotel Management.
The curriculum is industry-oriented and structured to ensure maximum practical exposure. Training progresses from basic culinary skills to advanced food preparation techniques.
Graduates of the Diploma in Food Production programme can pursue diverse career opportunities in the hospitality and food service sectors.