MANAV RACHNA INTERNATIONAL INSTITUTE OF RESEARCH AND STUDIES
(Formerly MANAV RACHNA INTERNATIONAL UNIVERSITY )
B.Sc. in Culinary Arts & Post Graduate Diploma in Culinary Arts (supported by CCI Learning: Knowledge Partners, the finest in the Food and Beverage Industry)
B.Sc. – Culinary Arts ( Hons/ Hons with Research) with exit option after 3 years with award of Regular B.Sc. – Culinary Arts as per University Norms and NEP-2020
| Duration | 3/4 yrs |
| Intake | 15 |
| COURSE FEES (Per annum) for Indian Nationals in Rupees | 2,55,000/- |
| Criteria for Preparation of Merit list | Merit preparation / short listing of candidates shall be on the basis of Valid Marks in the Qualifying Examination |
| Eligibility Criteria | Pass in 10th Examination with 45% marks from a recognized board. |
The programme is offered in association with Creative Cuisine Inc. Learning (CCi).
- Star Chefs Vicky Ratnani, Osama Jalali, Nishant Choubey and Kapil Middha on board
- A world class Centre of Excellence for Culinary Art with Creative Cuisine Inc. Learning (CCi) which matches global and industry standards.
- Earn While You Learn
- Placement Guaranteed
- Global Curriculum designed by Industry Experts
- Mentoring by industry experts
- Entrepreneurship Opportunities and Seed Funding Support
A successful career in Culinary Arts not only needs skills and knowledge but the right environment and industry support. Manav Rachna along with our knowledge partners CCI Learning brings one of a kind Culinary driven program offering an intensive exposure to the gastronomic enthusiasts. Chef Kapil Middha from CCI Learning brings more than 20 years of experience in Culinary Excellence along with the Faculty with rich global experience. We believe in creating Global Culinary leaders who are value driven.
One-year Certificate Programme in Culinary Arts (Working Professional- Part Time)
| Duration | 1 Yr |
| Intake | 15 |
| COURSE FEES (Per annum) for Indian Nationals in Rupees | 1,10,000/- |
| Criteria for Preparation of Merit list | Merit preparation / short listing of candidates shall be on the basis of Valid Marks in Qualifying Examination |
| Eligibility Criteria | Pass in 10th Examination with 50% marks from recognized board. |
Post Graduate Diploma In Culinary Arts
| Duration | 1 Yr |
| Intake | 15 |
| COURSE FEES (Per annum) for Indian Nationals in Rupees | 4,92,000/- |
| Criteria for Preparation of Merit list | Merit preparation / short listing of candidates shall be on the basis of Valid Marks in Qualifying Examination |
| Eligibility Criteria | Pass in Bachelors in Hospitality and Hotel Administration/ Hotel Management Graduate. |
Certificate Programme in Culinary Arts (Full Time-6 months)
| Duration | 6 Months |
| Intake | 15 |
| COURSE FEES (Per annum) for Indian Nationals in Rupees | 70,000/- |
| Criteria for Preparation of Merit list | Merit preparation / short listing of candidates shall be on the basis of Valid Marks in Qualifying Examination |
| Eligibility Criteria | Pass in 10th Examination with 50% marks from recognized board. |
Certificate Programme in Bakery & Patisserie (Full Time-6 months)
| Duration | 6 Months |
| Intake | 15 |
| COURSE FEES (Per annum) for Indian Nationals in Rupees | 90,000/- |
| Criteria for Preparation of Merit list | Merit preparation / short listing of candidates shall be on the basis of Valid Marks in Qualifying Examination |
| Eligibility Criteria | Pass in 10th Examination with 50% marks from recognized board. |
Major Subjects:
- Global and Contemporary cuisines
- Bakery and Pastry Art
- Food Cost and revenue management
- Kitchen and Facility planning
- Food Safety and Hygiene
- Food Science and Nutrition
- Hospitality Entrepreneurship
- Event planning and Management
- International Food Safety Standards
Highlights
- Assured placements and internships
- Mentoring by accomplished Master Chef
- Focus on Entrepreneurship Management
- Celebrity chefs like Chef Kapil Middha, Chef Vicky Ratnani, Chef Nishant Choubey
- & Chef Osama Jalali.
- Strong focus on practical aspects of Food and Beverage Production.
- Customized field visits and food walks.
Funded Entrepreneurial concepts and ventures.
