Prospectus

The Centre for Hospitality and Hotel Management (CHHM) has been established under the aegis of IGMPI, registered as a non-profit society (under The Societies Registration Act, 1860) with the Government of India. The Centre is dedicated to promoting professionalism, innovation, and service excellence in the hospitality and hotel management sectors fields essential to the growth and cultural representation of society. 

CHHM imparts quality education and training to aspiring hospitality professionals through classroom sessions, research projects, field training, and online learning programmes.  The Centre offers both comprehensive hospitality management programmes and specialized courses covering key areas such as hotel operations, food and beverage management, culinary arts, front office management, housekeeping, facility management, catering services, tourism management, and restaurant manager. Each course is meticulously designed to meet the current demands of the hospitality industry and to build dynamic, career-ready professionals. 

Students at CHHM benefit from the insights and mentorship of highly experienced faculties specializing in hospitality, tourism, culinary science, customer service, and business management. The Centre ensures an experiential and industry-relevant education.  CHHM is committed to empowering learners by providing interactive lectures, live demonstrations, and industry exposure. Students gain real-world experience through internships and project-based learning at reputed hotels, resorts, airlines, event companies, and catering establishments. 

Upon successful completion of the courses, CHHM extends comprehensive job and internship placement assistance, helping graduates launch their professional journeys smoothly and successfully in the global hospitality landscape.

The Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Hospital Management, Product Management, Sales and Marketing Management, Clinical Research, Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been duly assessed and approved by Quality Council of India, Government of India based on fulfillment of QCI's following criteria:

    1. Course Content
    2. Course Design
    3. Course Material
    4. Instructors
    5. Class size & Attendance
    6. Facilities
    7. Evaluation of Students
    8. Written Examination
    9. Certificate

IGMPI is also approved by Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18). IGMPI® is licensed by Department of Food Safety & Drug Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and Standards Act 2006.

IGMPI is also approved by Sector Skills Council under National Skill Development Corporation (NSDC) setup by Ministry of Skill Development & Entrepreneurship, Govt of India (TC ID:TC342267).

IGMPI has been conferred with the prestigious "BUREAU OF INDIAN STANDARDS (BIS) AWARD OF HONOUR 2023". QUALITY COUNCIL OF INDIA (QCI) has also conferred IGMPI with D.L. SHAH NATIONAL QUALITY AWARD, Certificate of Merit & ASSOCHAM has conferred IGMPI with the Services Excellence Award based on excellence of its services to the students and training participants.

Bureau of Indian Standards (BIS) is a member of International Organization for Standardization (ISO) and through the Indian National Committee (INC) which is a member of International Electrotechnical Commission (IEC). BIS is also a member of regional standards bodies like Pacific Area Standards Congress (PASC) and South Asian Regional Standards Organization (SARSO). India started taking part in IEC from 1911 and subsequently the then Indian Standards Institution (now BIS) took over the responsibility of Indian National Committee of IEC(INC-IEC) in 1949. Since then the INC-IEC is actively participating in the activities of the IEC both at the policy level and technical work and carrying out the responsibilities as member body of IEC Council. India is a member in Standards Management Board (SMB) of IEC since 2015.BIS has also signed Bilateral Cooperation Agreements (BCA)/Mutual Recognition Agreements (MRA) with the National Standards Bodies of several countries like Afghanistan, Bangladesh, Belarus, Egypt, European Union , Germany, Ghana, Greece, Indonesia, Iran, Japan, Jordon, Kenya, Kyrgyzstan, Mali, Mauritius, Nigeria, Russia, Saudi Arabia , Slovakia, Slovenia, Suriname, USA, UAE, Uzbekistan, Viet Nam, Bhutan, Brazil, Israel, Nepal, Pakistan and Sri Lanka.

National Accreditation Board for Certification Bodies (NABCB), Quality Council of India is a member of International Accreditation Forum (IAF) & Pacific Accreditation Cooperation (PAC) as well as signatory to its MLAs for Quality Management Systems, Environmental Management Systems and Product Certification. NABCB is also a Full Member of International Laboratory Accreditation Cooperation (ILAC) & Asia Pacific Laboratory Accreditation Cooperation (APLAC) as well as signatory to its MRAs for Inspection.

Professional Certification in Food Production and Culinary Arts is a skill-based course that prepares students for careers in hotels, restaurants, bakeries, cruise lines, catering companies, and food production units. The course is important because it develops practical culinary skills, creativity, and technical knowledge required in the rapidly growing food and hospitality industry.

This course helps students understand the fundamentals of food preparation, kitchen operations, bakery and confectionery, food safety and hygiene, and menu planning. It also builds time management skills, teamwork, discipline, innovation in cooking, and professional kitchen ethics. With the increasing demand for skilled chefs and culinary professionals worldwide, this course is highly career-oriented and offers excellent employment and entrepreneurship opportunities.

Programme Structure

International Affiliation with

Module 1: Fundamentals of Food Production

• Introduction to kitchen organization and hierarchy
• Basic cooking methods and culinary terms
• Use and maintenance of kitchen tools and equipment

Module 2: Food Safety and Hygiene

• Personal hygiene and sanitation standards
• Safe food handling and storage practices
• Introduction to HACCP and workplace safety

Module 3: Knife Skills and Vegetable Cookery

• Cutting techniques and knife handling
• Preparation of vegetables and fruits
• Stocks, soups, and basic sauces

Module 4: Indian Cuisine

• Understanding Indian spices and ingredients
• Preparation of regional gravies and dishes
• Traditional cooking techniques

Module 5: Continental Cuisine

• Western cooking methods
• Preparation of mother sauces and salads
• Basic pasta, meat, and vegetable dishes 

Module 6: Bakery and Confectionery

• Bread and dough preparation
• Cakes, pastries, and cookies
• Basic dessert and chocolate preparation

Module 7: Larder and Cold Kitchen

• Salads and dressings
• Sandwiches and cold appetizers
• Plating and presentation techniques

Module 8: Menu Planning and Cost Control

• Menu design principles
• Portion control and food costing
• Inventory and waste management

Module 9: Kitchen Management and Professional Skills

• Kitchen coordination and teamwork
• Time management and discipline
• Communication and professional ethics

Module 10: Practical

• Hands-on cooking sessions
• Live kitchen assignments
• Industry exposure and skill assessment 

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certification Programmes.

Programme Duration

The minimum duration to complete the Professional Certification programme is 6 months and maximum is 12 months.

Programme Mode

Registration is currently open for Part-time (Online Live Classes) mode.

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• Online Live Classes/Part-time for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• All learning and training delivery initiatives shall be conducted in English.

Assessment and Certification

All the participants are expected to appear for online assessment. After successfully qualifying the examination, the participants will be awarded Professional Certification in Food Production and Culinary Arts by Centre for Hospitality and Hotel Management (CHHM), IGMPI. For all the above mentioned elaborate study resources, assessment test papers and case studies would be provided by the Institute from time to time. Details get updated on the website as well. The certification will be awarded after the required levels of knowledge, skills, professionalism and attitude are assessed through the IGMPI assessment process.

Discipline in Classes and Examination

Every student is required to observe a disciplined behaviour during her/his classes, assessments & examinations and to follow instructions from the Professors. Any act of indiscipline may result into discredit & it will be mentioned in her/his academic report.

Placement Assistance and Corporate Relations

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relations with the HR cell and recruiting managers of leading hotel and hospitality companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills and conducting mock interviews etc.

In recent months the Institute has witnessed more and more participation from professionals working Graduates of Hospitality & Hotel Administration can work in various roles such as front office executives, chefs, food & beverage supervisors, housekeeping executives, and sales managers in reputed hotel chains like Taj, Marriott, Hyatt, Hilton, ITC, Oberoi, and Radisson.

Future career prospects

The Professional Certificate in Food Production and Culinary Arts offered by Centre for Hospitality and Hotel Management (CHHM), IGMPI prepares participants for diverse career opportunities in the food and hospitality industry. Graduates can work as chefs, kitchen supervisors, food production executives, or culinary associates in hotels, cafés, fine-dining restaurants, catering companies, and food chains. The program also provides a strong foundation for entrepreneurship, enabling learners to start or successfully manage their own restaurant, café, cloud kitchen, bakery, or other food venture.