Compare RIMT University Discontinued (AUG 2024)-International Diploma in Culinary Arts Vs CGC Landran

Compare RIMT University Discontinued (AUG 2024)-International Diploma in Culinary Arts and CGC Landran Diploma in Bakery and Confectionery course on the basis of their Fees, Placements, Cut Off, Reviews, Seats, Courses and other details. Explore Shiksha for detailed comparison on all course parameters and Download free information on UG Diploma Admission details, Placement report, Eligibility criteria etc.
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RIMT UniversityDiscontinued (AUG 2024)-International Diploma in Culinary Arts
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Chandigarh Group of Colleges, LandranDiploma in Bakery and Confectionery
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RIMT UniversityPunjab - OtherDiscontinued (AUG 2024)-International Diploma in Culinary Arts
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Chandigarh Group of Colleges, LandranChandigarhDiploma in Bakery and Confectionery
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Institute Information
1998
private
Total Courses (308)
26 Courses
Compare
2001
Private
Total Courses (62)
3 Courses
Compare
Course Details
Diploma
UG
2 years
Full Time, Classroom
Diploma
UG
18 months
Full Time, Classroom
Placement
INR 3.00 Lakh
INR 5.25 Lakh
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INR 2.04 Lakh
View Placement Details
Course Fees
INR 78,700
(for 18 months)
Get Fee Details
Total Seats
60
Accreditation and Approval
Grade 'B+'
UGC
Grade 'A+'
Infrastructure & Facilities
  • Moot Court (Law)
  • Design Studio
  • Library
  • Cafeteria
  • Hostel
  • Sports Complex
  • Gym
  • Hospital / Medical Facilities
  • Shuttle Service
  • Labs
  • Library
  • Cafeteria
  • Hostel
  • Sports Complex
  • Gym
  • Hospital / Medical Facilities
  • Wi-Fi Campus
  • Shuttle Service
  • Auditorium
  • Music Room
  • Labs
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Popular comparisons with RIMT University

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RIMT UniversityDiscontinued (AUG 2024)-International Diploma in Culinary Arts
VS
SriRam International Institute of Hospitality and TourismDiploma in Food Preparation and Cooking (Baking)

Popular comparisons with CGC Landran

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VSChandigarh Institute of Hotel Management and Catering Technology (CIHMCT)Diploma in Bakery and Confectionery
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VSRIMT UniversityDiscontinued (AUG 2024)-Diploma in Bakery and Patisserie