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  • Hotel Management & catering technology

    DEC is one of the leading catering institutes in India offering Under-graduate, Post-graduate and various Diploma courses in Hotel Management and Catering Technology. There are four major departments in hotel management namely Food Production, Food & Beverage Service, Front Office, and Accommodation Operations. A student who studies in this institute can equip himself professionally in all these major subjects and choose one as his career in the hotel industry. The objective of the school is to make the student concentrate on all – round development and inculcate in him the importance of acquiring multi – skills which is the need of the hospitality industry in this new millennium.

    The School offers the following courses:

    B.Sc Hotel & Catering Management

    Diploma in Hotel Management

    M.Sc Hotel & Catering Management

    1 Year Certificate Course in Food Production, Bakery & Confectionery, Front office, Food & Beverage Service, House Keeping.

    Lateral entry for 3 years Diploma in Hotel & Catering Management to II Year B.Sc Hotel & Catering Management.

     

    The School is associated with the following professional bodies:

    Federation of Hotel & Restaurant Associations of India
    South India Culinary Association
    Indian Federation of Culinary Association
    The World Association of Chefs Society
    Hospitality Educators & Recruiters Association

     

     

     

     

    Food Food Production

    This department is divided into four major food preparation training facilities:

    Basic Training Kitchen: Here the students are introduced to the basic principles of cookery and are trained to cook food for 2 portions. The students of the first year degree and diploma train in this kitchen and generally the cuisine taught would be French.

    Quantity Training Kitchen: The students of the Second year degree and diploma are trained in this kitchen. It is here that the students are taught to prepare food in bulk quantities. The cuisine is commonly Indian, though it does concentrate on other global cuisines as well.

    Advance Training Kitchen: The students of the final year work in this kitchen. The advanced level in cookery is taught and practiced here. Cuisines like Mexican, Chinese, Thai, and Mediterranean are prepared and skills like Ice carving, Vegetable carving, Tallow carving, etc are imparted to the students.

     

     

     

    Bakery: The students in this kitchen are trained to make different varieties of doughs, breads and cakes in their practical hours.

    Confectionery: This is an air-conditioned facility devoted to training students to make wedding cake decorations, sugar work, chocolates and a host of cold dessert preparations.

     

     

     

     

     

    Food & Beverage Service

    There are two restaurants, which is air-conditioned and has the capacity to train nearly 100 students at any given time. The students are imparted the fundamentals of various restaurant services in the first year and in the second year they are taught about alcoholic beverages and their proper service. In the final year they are instructed on how to manage the restaurant operations.

     

     

     

     

    Front Office
    In this department students are taught to organize, perform and evaluate the front office functions that are critical to the success of a hotel and trained to handle the diverse procedures of front office operations and management.

     

     

     

     

     

     

    Accommodation Operations
    The University has a Guest house having single room and a double room similar to the standards of five star deluxe hotels for the students to train in the art of bed making and room cleaning. This department also has a practical lab and a laundry for the students to learn laundry services and flower arrangements.


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