Postgraduate Program

While hospitality education has been growing steadily for the past four decades, and the culinary landscape in India has developed exponentially, there has never been a programme with the singular purpose of developing chefs. Now for the first time in India comes the Advanced Culinary Programme, intentionally designed to equip those seeking to make a career as corporate or entrepreneurial chefs. Keeping in mind that no man is an island the programme approaches the art and science of the kitchen within the larger universe of wine, food and business.

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Advanced Culinary Program

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Practice your craft in the most authentic learning environment

The Advanced Culinary Management Program has been designed to provide aspiring managers and business owners with the relevant skill set to lead successful kitchens and food businesses in an increasingly competitive world. The focus of the program is to provide advanced practical and technical culinary education, alongside entrepreneurship and management studies to enhance the students’ existing cuisine and patisserie skills.

The unique academic program blends experiential learning with an entrepreneurial mindset relevant for today’s economy

The curriculum is expertly tailored to provide students with the structure they need to expand their skillsets while giving them the freedom to pursue their individual interests through chosen areas of concentration in the culinary arts, management and entrepreneurship. Taught through demonstrations and practical sessions, students will develop their creativity and innovation in line with modern food trends.

Through the unique curricula, students focus over eight semesters that also includes two business internships

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3 Month Internship in a
Premier Hotel

PG-A-360-degree-approach

A 360 degree approach

PG-Industry-inspired-curriculum

Industry inspired curriculum

PG-Farm-to-Plate-context

Farm to Plate context

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What will you learn?

The Advanced Culinary Program consists of six modules, dedicated to developing practical techniques and industry know-how.

Two Areas Of Specialization Await You:

Entrepreneurship | Food & Beverage

Programme Duration: 11 Months

Course Outline

+ Introduction to Ecole hôtelière de Lausanne and the DICE Ecosystem

During your first week at DICE School of Hospitality & Culinary Arts, you will be introduced to the campus, your peers and the facilitators. During this time we also bring in a number of visiting speakers from a wide range of backgrounds to widen horizons and help you set higher expectations of yourselves.

+ Industry Internship

Depending on the area of interest you will spend three months in a world-class institution putting the learning into practice and understanding the real world. This might be in a hotel or a restaurant, as far as possible Ecole hôtelière de Lausanne will try to assist you in your choice of venue and location.

+ Basics of Food & Beverage Operations

Here you are equipped with the nuts and bolts of any food and beverage operation. The different formats are explained and experienced, the dynamics between the restaurant and the kitchen explored and the overall ecosystem explained.

+ The Business of Cooking

Whether you plan on starting your own venture or work with an existing enterprise, the business has to be profitable. In this module we focus on the business behind successful food and beverage operations which include finance, IT, economics, event planning and human resources. You will learn how to set up and run a business from some of the best practitioners in their respective fields.

+ Operations

Working with and in various food and beverage outlets on campus you have the opportunity to study and learn in a live environment. You experience both fine dining and QSR, all three meal services along with purchasing, receiving and stores.


Degree & Certifications

Your Passport To The Hospitality & Culinary Industry

Ecole hôtelière de Lausanne

Ecole Advanced Culinary Programme certified by Ecole hôtelière de Lausanne, Switzerland

HACCP & Food Safety

Ecole HACCP & Food Safety for the restaurant Industry Certificate.

Wine and Spirit Education Trust

Level 1 & 2 Certificate from Wine and Spirit Education Trust, London

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Fees

Academic Year 2018-2019
Academic Fees

Tuition Fees : INR 7,50,000/-

* Taxes as applicable.

Registration Fees
Upon acceptance at the DICE School of Hospitality and Culinary Arts, a registration fee (non-refundable) of INR 55,000/- is to be paid to confirm the student’s enrolment. This will be adjusted in the tuition fee of the first semester of the academic year.

Certification Fees
CHF 600 is payable annually to Lausanne Hospitality Consultancy, a division of Ecole hôtelière de Lausanne.

Miscellaneous Charges
Miscellaneous Charges of INR 45,000 include cost of Books, Kitchen Uniform and Tool Kit Sets, Field Trips and DICE Merchandise.

Refundable Deposit
INR 50,000/- towards security & caution deposit is a one-time refundable deposit. The deposit or its remaining amount will be refunded without interest upon completion of studies or withdrawal from the DICE School of Hospitality and Culinary Arts

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