ITM Institute of Hotel Management, Mumbai Faculty Details & Reviews ,Oshiwara

Faculty: All the mentors, chefs, and faculty members are extremely friendly, knowledgeable, and highly experienced professionals. I had the best time learning from them and gaining hands-on experience that truly prepared me for the industry. Grateful for everything.

Faculty: The faculty in the college is very cooperative and helps when needed. The syllabus and curriculum are explained with clarity and transparency. The exams in the first year are written, and in the second and third years, there are online exams held in the college computer lab.

Faculty: The faculty at ITM IHM is highly qualified, experienced, and supportive, ensuring students gain practical and theoretical knowledge. Curriculum Relevance: The industry-focused curriculum, with hands-on training, prepares students effectively for careers in hospitality and tourism. Exams and Pass Percentage: Semester exams are moderately challenging, with a high pass percentage due to strong academic support and resources.

Faculty: Our teachers were helpful, knowledgeable, and experienced. They made the learning experience more fun and engaging by giving various fun tasks and assignments that involved doing research and creating new things. It made students industry-ready with proper grooming of their skills and knowledge.

Faculty: Our teachers made our college experience worthwhile because their knowledge was most comprehensive compared to all instructors at other colleges. Our teachers are friendly. They guide us very well personally, academically, and regarding career choices.

Faculty: This is the only institute that gives a degree in culinary arts as well as in hospitality. Faculty members are great. Students get exposure to the industry in the first year. The curriculum is strict, but it helps us learn more about the industry and how to serve and put the crockery and cutlery in FnB practicals. Different types of methods are explained to us during our food production practicals and theory sessions. We get to learn about new and unique bakery products in the bakery, and facult...

Faculty: Teachers are well-qualified and helpful to everyone. They have extensive knowledge and multiple degrees. Semester exams are difficult. The pass percentage is 35%.

Faculty: Faculty members are very cooperative, and they come from different parts of the hospitality industry. They are also well-experienced. Our course curriculum is relevant to make us ready for the industry. Theory and practical knowledge are also provided by them.

Faculty: We have great faculty members. They are experienced in their own fields, and they teach very well. The topics taught by them are easy to understand, and they also help students with the syllabus and projects. They take us on field visits. The curriculum is upgraded every year according to the industry.

Faculty: Faculty members are great. Everyone is from the hospitality industry. They teach in a very professional manner, as they themselves get trained in the industry every year. The discipline and grooming are very strict. The curriculum is according to the course that one is opting for. They have two international degree programs for hospitality and culinary and two university-affiliated programs for hospitality and culinary.

Faculty: Teachers were well-quality and knowledgeable. They were also well-experienced. Semester exams were moderate. Our course curriculum makes students ready for the industry.

Faculty: The syllabus was completed on time, and the sessions were enjoyable with nice faculty. It's a pleasant place to study, but there's a plea for job opportunities. The fees are deemed too high, with no proper placement assistance. There's a repeated concern about the excessive fees and a request for quotations from various colleges.

Faculty: Knowledgeable word comes in consideration only when knowledge, wisdom, right techniques are passed on by teachers to students. In the first year of Bachelor of arts in international culinary arts, no essential skills which are required to a upcoming chef are taught by chef to students. Poor teaching skills, segregating basic kitchen/ quantity kitchen/ bakery - bakery teachers are good, but teachers other than bakery kitchen chef, are not good. Teachers in every college change as the year progres...

Faculty: Our college management faculty are like a parents helping every student get a pass; in our college, a minimum of 90 percent of people passed out every year; our college teachers are helpful to us to clear doubts at any time for passing exams; and management provides materials for those who want.

Faculty: Our teachers were excellent and helpful. They shaped students such that every student should stand out in the industry. The course made students industry-ready. The teaching quality was good.