IICCM Pune Faculty Details & Reviews ,Pune

Faculty: The faculty of IICCM is generally supportive, knowledgeable and experienced in the hospitality and culinary industry. Most instructors have strong professional backgrounds, having worked in reputed hotels and restaurant kitchens, which allows them to teach not just theory but also real-world techniques and kitchen discipline.

Faculty: Teachers at IICCM are kind, patient, and experienced. It makes learning fun and meaningful. They are always ready to help, whether in the kitchen or during theory sessions. The course is practical and designed to match real industry standards. They focus on cooking skills, hygiene, teamwork, and kitchen management. Hands-on training and internships in reputed hotels help students gain real-world experience. Exams are fair and based on what is taught, testing both theory and practical skills. Wit...

Faculty: The teachers are really helpful, kind, and supportive. Their teaching methods are good, and they are well-qualified. The curriculum is well-designed and provides students with a lot of knowledge about the culinary field. The semester exams are not very tough.

Faculty: At IICCM, faculty members are very helpful, supportive and kind. They are well qualified and have good experience in the industry. They teach both theory as well as practical. Students get chance to work in hotels through internship. There are monthly mock interviews, weekly project presentations to build confidence and soft skills. Exams neither too easy nor too hard.

Faculty: The faculty is very nice, and they treated me in the best way possible. I can say it was the best year of my life to become a part of this reputable college. Exams are also good, they have also focused on our studies and knowledge about everything and made us learn more.

Faculty: Faculty at IICCM is highly qualified, supportive, and knowledgeable. Their practical teaching approach makes classes engaging and easy to understand. The curriculum is very industry-relevant. They focus on hands-on culinary training, modern techniques, and real-world hotel operations, which genuinely prepare students for the hospitality and F&B industry. The semester exams are moderately difficult, but with regular attendance and practical participation, most students perform well.

Faculty: The faculty is highly experienced, highly knowledgeable, and helpful, with great skill. The faculty trained us to be ready for the culinary world with a good push and a good vision towards the real culinary industry. The faculty trained us theoretically and practically both for good knowledge .

Faculty: The teachers and other staff were very helpful and knowledgeable. Their guidance was very good and after doing this course everyone is ready to join the industry. The semester exam was normal and staff helped a lot for studies and throughout the practical.

Faculty: The staff, teachers and chefs are qualified, knowledgeable, professional and helpful. The course curriculum is relevant and makes us industry-ready. The pass percentage is 100% with a medium difficult semester exams.

Faculty: The faculty members are highly experienced, supportive, and approachable. They teach both theory and practical with equal importance, making it easy to understand even complex techniques. The curriculum is well-structured and covers all essential topics like culinary basics, international cuisines, bakery, food safety, and kitchen management. Regular practical and assignments keep us engaged. Exams are a mix of written papers and hands-on cooking tests, which help in real skill development.

Faculty: Some chefs were well-experienced in their field and were able to deliver their knowledge very effectively, which makes the students industry-ready with proper depth in knowledge about the industry and the food culture, and different global cuisines.

Faculty: From my personal experience, the chefs are highly knowledgeable, helpful, and caring in every way. They guide each and every student to enrich their culinary knowledge and master their culinary skills. At the end of the course

Faculty: Teachers are very helpful towards us and they are qualified enough to teach us properly and they have much knowledge to teach us properly. They make students industry-ready. The semester exams are of above average level and the pass percentage is 100%.

Faculty: I am happy with the faculty. All are experienced & great teachers. They supported me well during the course, helped me build my confidence, skills & personal development. The courses are well written and the students are explained all this in a detailed and organized way. The teaching quality is top notch.

Faculty: All the chefs and teachers are professional, well-qualified, and experienced which helps students to build up their knowledge and self-confidence. This course offers theory plus practicals that help students to develop more efficiently. There are motivating chefs.