- Fundamentals of Food Production
- Bakery & Confectionery
- Food Safety & Hygiene
- Nutrition & Menu Planning
- Kitchen Operations
Passed 10+2 in any stream with a minimum of 45% marks from a recognized board. Maximum age: 27 years.
Fee structure for the Admission Batch 2026 for B.Voc Culinary Management offered by Centre for Vocational Studies and Skill Development is as follows:
| Items | Semester I | Semester II | Semester III | Semester IV | Semester V | Semester VI | Total | |
|---|---|---|---|---|---|---|---|---|
| (Rs.) | (Rs.) | (Rs.) | (Rs.) | (Rs.) | (Rs.) | (Rs.) | ||
| Admission Fee | 7,500 | - | - | - | - | - | 7,500 | |
| Tuition Fee | AIC | 50,000 | 50,000 | 50,000 | 50,000 | 50,000 | 50,000 | 3,00,000 |
| PRU | 37,500 | 37,500 | 37,500 | 37,500 | 37,500 | 37,500 | 2,25,000 | |
| Enrolment Fee | 2,000 | - | - | - | - | - | 2,000 | |
| Examination Fee | 5,000 | 5,000 | 5,000 | 5,000 | 5,000 | 5,000 | 3,000 | |
| SSC Assessment and Certification | 1,000 | 1,000 | - | 1,000 | - | 1,000 | 4,000 | |
| Alumni Fee | - | - | - | - | 1,000 | - | 1,000 | |
| Convocation Fee | 5,000 | - | - | - | - | - | 5,000 | |
| Caution Deposit | 10,000 (Refundable on completion of Program) | 10,000 | ||||||
| Total | AIC | 80,500 | 56,000 | 55,000 | 56,000 | 56,000 | 56,000 | 3,59,500 |
| PRU | 68,000 | 43,500 | 42,500 | 43,500 | 43,500 | 43,500 | 2,84,500 | |
| * Fee is subject to revision. | ||||||||