I choose this course because it is unique and very well designed. It includes all subjects of management as well as how it relates with the food industry. Faculty qualification- All professors are phd holders with quality experience in food industry. The teaching method is perfect as it focuses both on practical and theoretical knowledge. Exams are conducted semester wise.

The curriculum includes a variety of subjects, covering all the cuisines. From bakery (both beginner and advance), garde manger, haute kitchen (Indian, Global, European as well as Bulk cooking) to extra credit course like food photography, sugar work and HCCAPP training. There are also mandatory courses of communication skills, sustainability, nutrition and disaster management. The faculty is very well trained with years of industry and teaching experience in the best properties and institutions