Courses For Chef | Proffesional Courses In India
Courses For Chef

Courses For Chef | Proffesional Courses In India

Going out for dinner has become a trend in recent times. The industry related to food across the world, including India, is constantly accepting a decent growth rate, specifically in the metropolitan cities such as Bengaluru and Mumbai. In this article we will explain the available courses for chef.

When it comes to the success rate of a restaurant or hotel, it depends a lot on the chef or a group of chefs of the place. That is why; the hospitality industry has given a lot of importance on the position of a chef and is signing up them by offering stunning perks.

If you find yourself feverish about cooking and consider cooking and preparing food as an art, you can choose to pursue a career in this field. To become a chef, candidates should improve their culinary skills which can be gained through professional courses. Let’s take a close look at that an individual become a chef:

Chefs prepare, season and cook a wide variety of dishes from snacks, soups, drinks and salads to side dishes, entrees and desserts, but the job involves far more than that. Chefs also must be very comfortable with managing a staff, planning menus for the place and purchasing things and food, along with safety and sanitation rules in a kitchen.

There are no strict requirements for education or training to become a chef. For most, the knowledge and skills are simply gained and enhanced during those long hours in the kitchen.

However, those who want to reach the highest positions of the profession could choose a culinary degree in addition to his training. This article is for those who want to do more than simply cooking in general ways – this is meant for those who want to pursue their lives to a culinary dream.


1) Executive Chef: The executive chef is the superior to the group of chefs in the kitchen of hotel or restaurant. The job role includes the decision related to the menu and personnel management.

2) Sous Chef: Executive chef’s designation is followed by the sous chef, who assists the executive chef for every task of the kitchen.

3) Expeditor: The expeditor stands at the third position after sous chef and is responsible for plating the food in a good manner in time for waiters to serve the orders.

4) Group of Chefs: The last position in the hierarchy is entertained by the group of chefs. They can be appointed for any specific section of kitchen such as Chinese, French, continental, dessert and pastry.

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• Attention to detail
• Creativity
• Cooking Skills
• Knowledge of food ingredients
• Culinary expertise
• Good decision making skills
• Cleanliness
• Multitasking abilities
• Responsible
• Discipline
• Ability to adjust in any situation
• Outgoing personality
• Good listener
• Customer oriented approach
• Pleasant personality
• Polite demeanor
• Commitment
• Dedication
• Confidence
• Zeal to work for long and odd hours

Students pursuing a culinary arts degree learn through the both of the ways, classroom and hands-on experiences and may have to complete an internship in any well known hotel or restaurant. The different program options in this type of courses for chef are:



• BA (honors) culinary arts:

The duration of B.A. in Culinary Arts program is 3 years. This program trains new chef candidates in the culinary fundamentals and turn them into the qualified expert chefs, who have an immense ability to work under supervised and independent organizations which includes Resorts, Hotels, Clubs, Bars, Restaurants etc.

The B.A. (Hons) Culinary Arts Management course has been designed to improve the technical, operational and managerial skills of a candidate as a chef, required to succeed within the culinary sector.

• Post Graduate Diploma in culinary arts:

Post Graduate Diploma (PGD) in Culinary Arts is a post-graduate program that polishes a student in preparation and cooking of several dishes and cuisines. Culinary Arts is a subject that enhances the ability of a candidate for a career as a Chef in the top most restaurants and hotels across the world.

The course of PGD in Culinary Arts is a great choice for any candidate who is passionate about different types of food and aims to get professional training in this art of food preparation. The duration of PGD course is 1 year.

• Diploma in food & beverage service:

Diploma in Food & Beverage Services is a diploma of 6 month to 1 year that is designed for aspirants who are looking for a career in food industry that serve food like small and large hotels, restaurants, cafes, bars, canteens, etc.

Candidates have also an option to make their career in food distributors and packaging companies as well. In this one-year program, candidates enhance their skills and knowledge about various different types of food items that are served in the food industry, also, hospitality and its management. The major parts of this course consist of practicals in the kitchen.

• Diploma in bakery & confectionery :

Diploma in Bakery and Confectionery is a diploma of 1 year duration in confectionery and Patisserie study. Diploma in Bakery and Confectionery can be undertaken by aspirants who have completed their higher secondary level examination or an equivalent examination in any relevant discipline from an authorized board.

Diploma in Bakery and Confectionery involves internship, theoretical and practical study about food industry. The minimum course fee for Diploma in Bakery and Confectionery is INR 25,000 and the maximum fee is INR 50,000, which can be different according to institutions and colleges.

Students who have successfully completed the diploma have chances to rise in the world of Bakery and Confectionery sector both on national as well as international level.

• Diploma in Kitchen Management:

This program of kitchen management allows the student to attain both the cooking skills and management aspects required to operate a successful kitchen. Aspirants who complete this course will have the knowledge, skills, core abilities and the fundamental theory that would be essential for them in the field of modern Professional Cookery and Kitchen Management.

This program highlights the need for professionalism, leadership and strong management regimen, and to lay a base for future career advancement in the hospitality industry.

• Diploma in bakery & patisserie:

The course named Diploma in bakery & patisserie is divided in to 2 semesters of twenty weeks each. The first academic and practical semester of twenty weeks is followed by another semester of twenty weeks of Industrial Training.

A Raw material factory visit & commercial bakery visit held for the students. Classes of the course are operated at the institute including theory input and practical laboratory teaching.

The subjects which are covered in it are Bakery and Patisserie, Service, Hygiene, Nutrition, Equipment Maintenance as well as Costing. Students are tested through internal assessment via tests and term end examinations.

• Diploma in culinary arts:

This diploma can be completed in about one to two years, depending on how much time a candidate can devote to their schooling. Learning to create great foods is only a single step in a culinary arts course.

Students also acquire techniques to master kitchen, the evolution of different cuisines, the impact of culture on food, and to exhibit the leadership and confidence in the kitchen and beyond.
Diploma programs can be very favorable for graduates. Individuals gain real-world career experience through this course.

They improve their necessary culinary skills for the kitchen, and they are able to improve their subject knowledge, which makes graduates with this diploma, very desirable for companies and hotel etc.

• Craft certification course in food production

The program equips the student with the important requirement and professional skills and culinary for commercial food production operations. The course gives many opportunities to aspirants in cabin crews, banquet, restaurant managers, department line managers, and food and beverage in-charge. Worldwide growth in hospitality sector opened up countless openings to young professionals for their bright career opportunities.

• Craftsmanship program in food & beverage service:

The course has 2 phases. First phase is seventeen weeks of teaching followed by second phase of four weeks of Industrial Training. Classes are conducted at the institute including theory input and practical laboratory teaching.

The topics covered in this course are Food Service, Beverage Service, Communication and Pantry Operations. Students are trained in a lot of different types of services related to food, knowledge of menus, ingredients, preparation, accompanying garnishes and seasoning.

• Craftsmanship course in food production & patisserie:

The course modules of Craftsmanship Course in Food Production consists Cookery, Larder, Bakery & Patisserie, Costing, Cleanliness & Equipment Maintenance, etc. Throughout the course students are trained in different types of service, understanding of menus, ingredients, preparation and following garnishes.

This course is a short 1 and a half year certificate program in the specialized dealing of Food Production equipping students with general skills needed in the kitchens.

• Professional Cookery

This professional cookery is a cooking and chef course introduces students to the apparatus found in professional kitchens and methods for preparing high quality food. Students learn basic cooking terms and techniques for preparing meals for large numbers of customers.

In addition to kitchen safety and hygiene procedures, students prepare soups, sauces, meats, poultry and seafood and many more. Students may take this class several times; each term highlights a different type of cuisine or ingredient.

• Baking Breads and Rolls

During a baking breads and rolls course, students get hands-on practice using fermented yeast to bake breads, pastries and rolls. Students learn about the correct terms, gadgets and measurements associated with baked goods and create many more sweet and savory items, including Danishes, croissants, Burritos, donuts, éclairs, breads and rolls.

These pastry chef courses introduce students to the type of stuffing used in the different products, as well as ways to exhibit baked goods so they are look astonishing.

• Kitchen Skills

This course, which may be recommended over several terms, illuminates students’ essential chef skills. Students learn knife skills, cooking procedures for different elements and core recipes for stocks, sauces and other culinary ingredients. Kitchen skills courses are usually taken during a chef-training program and usually advances from basic to specialized skills.

• International Cuisine

Through this course, students gain good experience of preparing traditional and international cuisines. Students entertain cooking techniques unique to certain areas of country and compare foods served in the United States of America and around the world. International ingredients, spices, plants and meats are introduced to students in this advanced chef course.

• Garde Manger

In a garde manger class, students learn about preparation of cold foods like salads, pickles and preserved meats etc. Garde manger also known as the cold kitchen includes the study of salad dressings and garnishing, condiments and cold appetizers.

If students go for an advanced garde manger than in class they may learn how to make decorative garnishes and carve ice. Techniques and procedures for properly storing cold foods are also covered.

Entrance Exam for Culinary Arts


NCHMCT JEE stands for National Council of Hotel Management and Catering Technology Joint Entrance Examination, is an entrance exam oversees for short listing candidates and giving them admission on national level.

Based on the student’s performance in the entrance examination he/she will be given an All India Rank, on the bases of which colleges and Universities will be allotted to them. An interview is directed before granting admissions.


GNIHM JET is an offline all India Joint Entrance Test directed by the Guru Nanak Institute of Hotel Management to give opportunity for their admissions to students in hospitality courses. It generally takes place in September. The exam consists of 120 questions and is asked to be answered within 2 hours. Candidates who clear the exam with a good score are offered admissions.


The Indian Institute of Hotel Management and Culinary Arts Common Entrance Examination is directed to test some abilities of the candidate which include General Knowledge, General English , reasoning, and numerical ability. Candidates who pass the exam with a good enough score are granted admission to undergraduate culinary courses.



After completing Culinary Arts course candidates may have the option to join any of the given industries e.g. hotels, restaurants, hospitals, airline industry, educational institutes, railways. Some well known job profiles that candidates can pursue after completing a degree/ diploma/ craftsmanship course in Culinary Arts field are listed below:

 Executive Chef:

It is the responsibility of an executive chef to create and maintain the menus and develops recipes. He/ she also manage the kitchen operations.

Banquet Chef:

A banquet chef is responsible to plan, control, and organize the employees in the banquet kitchen. The food preparation for the event of banquet and event of catering is taken care of by the banquet chef.


Their responsibilities includes preparing meals, training the staff of kitchen, ordering supplies according to need of kitchen, planning menus for the customers, managing the kitchen budget, enforcing health and safety rules and maintaining food quality. Chefs are usually the first people to reach for work and the last ones to leave among all the employees.

Food Production Manager:

They ensure that manufacturing processes run efficiently. It’s the duty of food production manager to make estimates and negotiate budgets and timelines with the customers.

Food Stylist:

In such a type of job one is totally responsible for preparing and presenting food in such a manner that it looks appealing to customers.

Catering Supervisor/ Manager:

In such a job profile, one is responsible for planning, administering and supervising the catering operations as well as services of an organization.


Healthy eating is advised by the nutritionists. They evaluate the dietary needs of a patient or client and try to change their food habit accordingly.

Catering Officer:

In such type of a job, officer himself is responsible for cutting, serving and presenting food as well as drinks at an event.

Food Critic:

Reviews on food of specific destination are given by a food critic so that the reader came to know about the quality of service and food of a restaurant.

Food Scientist:

Food scientists research and develop different ingredients and foods to make sure that it is safe for humans.


• The Taj Group of Hotels
• Marriott International, Inc.
• Hyatt Hotels
• ITC Group of Hotels
• The Leela Palaces, Hotels & Resorts
• Accor Hotels
• Intercontinental Hotels & Resorts Group
• Hilton Worldwide



The salary of the chef completely depends on their skills. A fresher can earn a good income of more than 2.5 lakhs per annum in any three-star hotel. With great skills and a good enough experience, one can earn more than 6 lakhs per annum.

The sous chef can earn a minimum of 4 lakhs per annum in any hotel or restaurant. An executive chef can earn Rs. 6 lakhs – Rs.10 lakhs per annum. A food Stylist can earn upto Rs. 4 lakhs per annum. A food critic can earn upto Rs.7 lakhs – Rs. 8 lakhs per annum.

A food production manager can earn upto Rs.5 lakhs per annum. A catering director can earn upto Rs. 5 lakhs per annum. A nutritionist can earn upto Rs. 6 lakhs per annum. A food Scientist can earn upto Rs. 6 lakhs per annum.

So, this was a guiding article to help you to make a choice about your courses for chef. In this article we try to explain every aspect related to the chef courses, which include types of courses for chef, skills required to join a course of this type, opportunities after completing course, and also recruiters for the chefs.

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