Culinary Arts

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New answer posted•4 years ago
Adv. Ved Vinayak
4 years ago
The option of hotel management is both apparent and wise. You might, however, take the opposite route and begin working as apprentices at restaurants to directly learn the art. A excellent patisserie school is the place to go if you're interested in learning how to make desserts. But keep in mind th

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New answer posted•4 years ago
S
4 years ago
If you are planning to visit abroad for further study then it is better to pursue Masters from there, it is very beneficial as they will provide you the visa for three years, two years for the Masters and one year for the job.

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New answer posted•4 years ago
S
4 years ago
The rating for Kesav memorial institute of technology is overall 8.2/10 done by 84 people. Academic rated as 8.5, infrastructure 8.1, Placements 8.9, accommodation 6.7, faculty 8.6.

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New answer posted•4 years ago
S
4 years ago
The fee structure for pursuing B.A. In culinary arts from Sheila Raheja Institute of Hotel Management is around of Rs. 200000 to 300000. The fee has to be paid in semester wise.

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New answer posted•4 years ago
S
4 years ago
The fee structure for pursuing Diploma in food production and culinary arts at Kapol College is somewhere around Rs. 150000 to 200000, the fees would be paid semester wise.

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New answer posted•4 years ago
S
4 years ago
As the IHM Chennai is affiliated by the NCHM so the cutoff is based on the all India Rank which is for this particular college is 140 to 300 AIR.

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New answer posted•4 years ago
S
4 years ago
Diploma mainly focuses on the kitchen/cooking practical and you will be posted in the kitchen only. You will get jobs in hotel, cruise, airlines etc

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New answer posted•4 years ago
S
4 years ago
For Diploma courses age doesn't matter. So, you can apply for the same.

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New answer posted•4 years ago
S
4 years ago
Yes, if your age is still under the mentioned criteria by the University/college.

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New answer posted•4 years ago
S
4 years ago
They can travel around the world, partner with top-level hotels, or collaborate with big culinary companies.

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