IIMT University Meerut offers a Diploma in Food & Beverage Production, a specialized diploma in hotel management program of 1 year duration along with a six-month internship. The course is designed to develop strong culinary and hospitality skills, preparing students to excel in the Catering and Hospitality Industry and positioning the university among the best hotel management colleges in India.

Students are provided with a blend of theoretical knowledge and hands-on practical training in food production and catering technology. The curriculum focuses on diverse cooking styles, multiple cuisines, and essential kitchenette principles, ensuring a comprehensive and industry-oriented learning experience.

A wide range of career opportunities is available for students in the rapidly growing hospitality sector, including roles as frontline chefs in hotels, restaurants, and food outlets, as well as positions in food manufacturing, food processing companies, airlines, railways, cruise lines, and corporate catering. Graduates can also explore creative careers as food critics, consultants, cookbook writers, and food bloggers.

Highlight

• Formal Lectures, Assignments, Presentations, Intensive Research in Basic & Advanced Cuisines/Room Division Management/Food Marketing & Control/ Travel & Tourism.
• Flipped classes, Food & Beverages Lab sessions, Smart Classes, ICT Lab,  E- Learning Resources.
• FDPs/ Conferences / Seminars/Workshops on Food & Beverages, Flower Arrangement.
• Industrial Internships/industrial Visits in Luxurious Hotels/ Restaurants/Wine & beer Distillery.
• Celebrity Chef Sessions, Guest Lectures by Training managers, Hospitality experts, Learning &Development Managers.
• Frequent Activities/Competitions in Food & Beverages/Housekeeping /Hospitality Quiz.

Career Prospects

The course is endowed with multiple career options in fast growing hospitality trade such as Frontline Chefs in:

• Hotel,
• Restaurant,
• Food outlet,
• Food Manufacturing,
• Food Processing companies,
• Airlines, Railway,
• Cruise,
• Catering in confectionaries,
• Corporate Catering,
• Can also work as Food Critics, Food Consultant, Cookbook Writer, Food Blogger, etc.

Eligibility: 10th Pass from any stream.

Duration: 1 Year of academic & 6 Months Internship.

Programme Educational Objectives (PEO)

• PEO-1 IIMT Hospitality graduate students will be technically skilled to apply knowledge and accomplish expertise to keep momentum with global demand in the hospitality sectors.
• PEO-2 IIMT Hospitality graduate students will introduce critical thinking, creativity and the ability to innovate new products and services ideas to gratify the guests
• PEO-3 IIMT Hospitality graduate students will empower the students to recognize & custom the highest standard of ethical behavior in the hospitality industry.
• PEO-4 IIMT Hotel and Hospitality graduate students will attain practical and technical entrepreneurial knowledge and skills in hospitality sector to create employment opportunity for the community and serve the society & nation

Program Outcomes (PO’s)

• PO1:  Apply the in-depth knowledge of hotel, hospitality and tourism industry, and a core area specialization to the solution of complex hotel management problems
• PO2:  Understand the impact of the hotel, hospitality and tourism in society at local, regional, national, international level and environmental contexts, and demonstrate the knowledge of need for sustainable development
• PO3:  Recognize the need for lifelong learning, and have the preparation and ability to engage in independent and lifelong learning in the broadest context of technological change
• PO4:  Apply ethical & value based principles and commit to professional ethics and responsibilities and norms of the management practice.

Programme Specific Outcome (PSO's)

• PSO1:  Understand and demonstrate the core technical, analytical, and conceptual skills appropriate for hospitality industry
• PSO2:  Demonstrate an ability to manage the professional preparation, presentation, and service of quality food
• PSO3:  Apply the knowledge gained to manage and evaluate functional systems in hospitality and lodging operations
• PSO4:  Demonstrate clear understanding and necessity of professional and ethical & environmental responsibilities in all aspects of conduct