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INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY
AND APPLIED NUTRITION, CHENNAI
(An ISO 9001:2015 Certified Institute)
(An Autonomous Body under Ministry of Tourism, Government of India)
(Affiliated to NCHMCT, Noida and IGNOU, New Delhi)




IHM CHENNAI
HLACK IHM CHENNAI IHM CHENNAI
OUR MISSION: STRIVING FOR EXCELLENCE TODAY TO PREPARE STUDENTS TO SUCCEED IN THE CHALLENGING WORLD TOMORROW

Our Vision: Train students at International Standards of Hospitality Education imparting Knowledge, Skill and Attitude for providing suitable manpower in hospitality and service industry. Provide opportunities for Research and field work in Hospitality and Tourism.
IHM CHENNAI HAS BEEN RATED BEST AND FIRST IN INDIA AND RANKED 28TH PLACE IN THE CEO WORLD MAGAZINE GLOBAL RANKINGS - THE BEST HOSPITALITY AND HOTEL MANAGEMENT SCHOOLS, 2018

 

Food Production & Patisserie It is said that we eat with our eyes, nose, mouth (tongue) and stomach, and a chef has to not only make the food edible, but he has to take care of the eye-appeal and gastronomic values of each item. This department deals with the preparation, production and presentation of foods from different cuisines from all over the world. Knowledge of the multitude of ingredients used to prepare items from different cuisines, their nutritional values, effects of different cooking methods of each ingredient – all are discussed in details in the classes.

 

            Each student is given ample opportunity to apply the knowledge and transfer it to multi-dimensional skill in preparing and presenting a large cross-section of Indian and internal cuisines in the practical sessions. Layout of kitchens and the allied sections, the vast range of tools and equipment, costing and budgeting of the food and overheads, etc. are also taught in details with the students handling real-life case studies. Creativity takes a front seat in the working of this department.

 

            Students who aspire to develop as Chefs are encouraged to display their skills in ice-carving, butter-sculpture, sugar craft, designer bread-making, etc. during the several Food Festivals and functions (theme lunch/dinner, etc.) held every year. The Institute has five large kitchens equipped with all  that match the standards of the industry. One ultramodern bakery and one self-dependent Confectionery are open to the students to hone their skills in the science and art of patisserie.

LATEST NEWS

Revised Mid Term
Examination Rules NCHM

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IGNOU Notification

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IGNOU TEE December 2018
Exam form

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Specialisation Sem V
Regular & Reappear
Exam form

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NCHM ODD SEMESTER
REAPPEAR
EXAM FORMS 2018-19

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Exam Results - 2017-18

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Recruitment of Teaching
Associates

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Annual Alumni and Pensioners Meet
on 17th February, 2018

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MHRD, National Institutional
Ranking Framework (NIRF)

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Special Dispensation
2011-12 & 2012-13 Batch

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Amendment of Recruitment &
Promotion Rules, 2003

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Anti Ragging

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Information on incentives
available to Micro, Small and Medium Enterprises
in Tamilnadu

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Swachh Bharat Abhiyan
(Campaign Clean India)

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Recruitment Rules,
MOA, Etc.


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