The Diploma in Professional Cookery  course is designed to provide students with a thorough grounding to gain the expertise required for progression as a chef in the hospitality industry. Students will be equipped with the knowledge and practical competency in cooking skills, serving up a variety of dishes and cuisines that are up to industrial and professional standards.

Upon successful completion of the course and Industrial training students will be awarded the Diploma in Professional Cookery of Bharath Sevak Samaj.

For  professionals, the employment landscape within the hospitality industry is vital and varied.  Chefs can climb to prominent positions as supervisors and chef/managers within the kitchen, but management roles throughout the industry are also filled by professional chefs. This field would give you a solid trajectory toward any of these jobs.

• Executive Chef

Manages the kitchen staff, prepares work schedules, creates menus, and computes food costs.

• Sous Chef

Assists the Executive Chef in running the kitchen. Nearly 18 times as many people are employed as cooks as head cooks & employment is also growing at a similar rate.

• Banquet Chef

Manages the kitchen staff in quantity food production for banquets, conferences, and conventions.

• Pastry Chef

Responsible for baking breads, pastries, and desserts.

• Food Production Manager

Manages the production of quality food in large food service operations.

• Purchasing Manager

Responsible for buying and inventory of all products used in a restaurant or hotel.

• Private Club and Resort Manager

Manages all of the departments and all of the employees in country clubs and private dining clubs.

• Institutional Food Service

Food service opportunities in schools and health care facilities.

• Contract Food Service

Food service opportunities within corporations.

• Dietary Manager

Nutrition-focused food service professional

• Restaurant Owner

Owns and manages and independent restaurant.

• Restaurant Manager

Manages restaurant for owner, schedules employees, works with the Chef to promote quality food service that is professional and timely.

• Catering Director

Promotes and organizes banquets and catered events.

• Food and Beverage Director

Directs food and beverage service. Responsible for cost analysis, training and quality control.

• Dining Room Manager

Manages all aspects of restaurant staffing.

• Sales for Restaurants and Hotels

Sales and conventions.