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Welcome to Munnar Catering College

1 Year Craftmanship Certificate Course in Food Production & Patisserie

This super specialized course is offered in affiliation with the National Council for Hotel Management & Catering Technology (NCHMCT) under the Ministry of Tourism, Government of India. The course includes 1 year of Academic Training followed by a 6 month Internship.

To provide students with broader knowledge required to work in all departments in the Hotel Industry, students enrolled in the Craftsmanship course will also be taught the Dual 1.5 Year Diploma In International Hotel Management & Tourism from MCC and HTMi Diploma in International Hotel and Tourism Management.

Higher Diploma And Degree Pathway Options to Switzerland
After the Dual MCC & HTMi Diploma, students can choose to transfer to HTMi Switzerland and complete 6 months of the Higher Diploma there, plus 6 months internship in Switzerland, followed by entry into the Dual Degree programme at HTMi which includes – BSc (Hons) International Hospitality Management, awarded by Ulster University, UK and the HTMi Bachelor of Arts (BA) in Hospitality & Events Management. They will again be eligible for a 6 months internship after the BSc.

Program Offered By National Council for Hotel Management & Catering Technology (NCHMCT), Ministry of Tourism, Govt. of India, Munnar Catering College & HTMi, Switzerland
Certificate Awarded By National Council for Hotel Management & Catering Technology (NCHMCT), Ministry of Tourism, Govt. of India, Munnar Catering College & HTMi, Switzerland
Duration 1 year Academic Training + 6 months Industrial Training
Eligibility 10th / O Level / Equivalent
No. Of Seats 60 per batch
Course Fee ₹130,000/-
Hostel Fee 96,000/-
Other Fee NCHMCT Fees, Examination Fees, Admission Fees, Smart ID Card, Uniform & Toolkit charges should be paid extra
Subjects For Study Cookery and Larder – Theory, Bakery and Patisserie – Theory, Hygiene – Theory, Equipment Maintenance and Costing – Theory, Cookery – Practical, Larder – Practical, Bakery – Practical, Patisserie – Practical

DIPLOMA SUBJECTS: Basic Food Production -1, Basic Food and Beverage Service -1, Basic Room Division Operations -1, Basic Food Production -2, Basic Food and Beverage Service -2, Basic Room Division Operations -2, Introduction to Event Management, Introduction to Marketing, Foundation Course in Travel and Tourism, Introduction to Hospitality Management, Communicative English, Computer Applications and Concepts, Basic Food Production & Bakery Practical -1, Basic Food and Beverage Service Practical -1, Basic Room Division Operations Practical-1, Basic Food Production & Bakery Practical -2, Basic Food and Beverage Service Practical -2, Basic Room Division Operations Practical-2, Computer Applications and Concepts Practical
Meal Plan “Vegetarian and Non-Vegetarian”/”Vegetarian only”
SUBMIT APPLICATION
Enquiry
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