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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 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 IS GLOBALLY RANKED No. 18 BY THE CEO WORLD MAGAZINE GLOBAL RANKINGS - THE WORLD'S BEST HOSPITALITY AND HOTEL MANAGEMENT SCHOOLS, 2020.
Guidelines of Incredible India Tourist Facilitator Certificate Programme.
ONLY VEGETARIAN OPTION IN 3-Year B.Sc. H&HA PROGRAM IS AVAILABLE AT IHM,CHENNAI

 

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

Tender Corrigendum

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Craft and diploma form

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Tender form for
supply of provisions, cleaning
materials etc.

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Uniform Tender form 2020-2021

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Kitchen Kit Tender form 2020-2021

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1st Year Sem I Reappear
Result 2019-20.

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Form Marks Verification SEM I -
2019-20 Re-appear.

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Notice

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Guidlines issued by Minstry
of Health and Family welfare -
Novel Coronovirus (COVID-19)

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IGNOU BHM & MHA June 2020
Tentative Time Table

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2nd Year 3rd Sem IRS Batch
Result 2019-20

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Link for Submission of
BHM & MHA TEE June 2020
examination forms online

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5TH SEMESTER REAPPEAR
RESULT 2019-20

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B.Sc 3rd Sem Reappear
Result 2019-20

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Supplementary Exam Circular

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5th Sem Supplementary Exam Date

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5th Sem Supplementary Examination form

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Supplementary Exam Form & Date
for 5th Semester

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Revised Diploma Date Sheet 2019-20

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1st Year B.Sc SEM I
2019-20 Result

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SEM-I MVF

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Date Sheet Even Sem
2019-20

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SEM V 2019-20 Generic
Batch Result

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Marks verification form SEM V
- 2019-2020 Regular

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NCHMCT Transcript details

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EK BHARAT SHRESHTHA BHARAT
MAGAZINE JANUARY 2020

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IITFC GUIDELINES English dated 25112019


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