Institute of Hotel Management Catering Technology & Applied Nutrition Lucknow Answered Questions

To be eligible for the undergraduate course at IHM Lucknow, one must have completed class 12 and have English as a compulsory subject. Selection for the course is based on merit. The course duration is one year. Please refer to the table for further information:ParametersDetailsCourseUG Diploma  EligibilityEligibility: Class 12 with English as a compulsory subject.Selection: Merit-basedTotal Tuition FeesINR 34,200- INR 42,700

For UG Diploma at IHM Lucknow, there are total 151 seats for three courses the detailed seat intake is mentioned below:SpecialisationSeat Intake Food Production58Food and Beverage Service58Bakery and Confectionery35NOTE: The mentioned data is taken from unofficial sources, hence it may vary.

The total cost of the Diploma in Food and Beverage Service at IHM Lucknow is INR 41,200. This one-year, full-time programme on campus covers a variety of topics related to food and beverage service operations, including menu design, food safety, beverage knowledge, service skills, and customer relations. Additionally, the programme involves hands-on instruction at the institute's restaurant and bar facilities.

At IHM Lucknow, CGPA is calculated based on the credit score. There is a set amount of credits allotted to each course, students receive grades based on how well they do in each subject. The CGPA is calculated by dividing the sum total of the grade points earned in all courses by the total number of credits.

Minimum qualification for admission is a pass certificate in the final examination of 10+2 system or its equivalent. The candidate must have passed at least one public (Board or Pre-University) examination. Those appearing in 10+2 final or equivalent examination can also appear in JEE 2005 for being considered on provisional basis. Provisional admission will stand cancelled if proof of having passed the qualifying examination (10+2 or its equivalent) is not submitted to the concerned Institute by a stipulated time. If an applicant is found ineligible at a later date even after admission to an Institute, his/her admission will be cancelled. Admission will be subject to verification of facts from the original certificates/documents to be produced by the candidate. Decision of National Council regarding eligibility shall be final.

Yes, Diploma in Bakery & Confectionary is offered at Institute of Hotel Management Catering Technology & Applied Nutrition (IHM), Lucknow. The course duration is generally one year, followed by six months of industrial release (training). For Diploma and PG Diploma, admission is merit-based, while the final selection is done after a Personal Interview round (PI). 

Anyone who has Passed 10+2 or equivalent with English as one of the subjects with 50% aggregate marks are eligible to enroll in this Program. The admission process for the Diploma in Food Production program is either entrance or merit-based. The government colleges generally prefer the NCHMCT Entrance Exam.

The Institute of Hotel Management, Catering & Nutrition university will provide you uniform. Flat front and low waist is not allowed other than that students can wear decent dresses. Uniform as prescribed for each discipline is compulsory for each students. 

IHM Lucknow Courses and Fees 2023 and eligibilty are given below:UG Diploma (3 courses) 19 K Exams : CBSE 12thUP 12thB.Sc. (1 course) 2.45 L Exams : NCHMCT JEEM.Sc. (1 course) 1.8 L Graduation : 55 % Exams : NCHM MSc JEEPG Diploma (1 course) 32 K 

Yes, it is offered.Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.Unit-3 : Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.Unit-4 : Description and use of the following : Basic stocks, Aspics & Jellies. Roux blanc, Roux blond and Roux brun. Recipes and quantities required to produce 10 litre of stock, white & brown. Recipes required to produce one liter of the following: Béchamel sauce, tomato sauce, veloute’ sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup – Definition, classification of soups with example in each group, recipe for one litre consommé, 10 popular consommés with their garnishes.Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation.Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.Unit-8 : Pastry – Recipies of short crust pastry, puff pastry, flaky pastry choux paste, danish pastry and their derivatives. Recipies and method of preparation of plain ice cream.Unit-9 : Kitchen stewarding and upkeep of equipment.Unit-10 : Staff organisation of Kitchen, coordination with the Departments.