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Fees Structure and Courses of Indian Institute of Hotel Management and Culinary Arts, Hyderabad

Indian Institute of Hotel Management and Culinary Arts, Hyderabad Courses and Fee Structure


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Indian Institute of Hotel Management and Culinary Arts, Hyderabad Humanities and Arts Fee Structure


Bachelor of Arts [BA] {Hons.}

Course Duration:

4 year(s), Full Time
All Branches of Bachelor of Arts [BA] {Hons.}
Total Tuition Fees

Bachelor of Arts [BA] {Hons.} (Culinary Arts) View Eligibility Criteria

Indian Institute of Hotel Management and Culinary Arts, Hyderabad Hospitality Fee Structure


Bachelor of Hotel Management [BHM]

Course Duration:

3 year(s), Full Time
All Branches of Bachelor of Hotel Management [BHM]
Total Tuition Fees

Bachelor of Hotel Management and Catering Technology [BHMCT] View Eligibility Criteria
Certificate Course

Course Duration:

1 year(s), Full Time
All Branches of Certificate Course
Total Tuition Fees

Certificate Course in Catering Management View Eligibility Criteria

Indian Institute of Hotel Management and Culinary Arts, Hyderabad Vocational Courses Fee Structure


Others

Course Duration:

1 year(s) 6 month(s), Full Time
All Branches of Others
Total Tuition Fees

Craftsmanship course in Food Production and Patisserie View Eligibility Criteria

College Information

Indian Institute of Hotel Management & Culinary Arts (IIHMCA), Hyderabad is a personification of the endeavors of a hard core group of hospitality professionals with years of extensive exposure to some of the finest hotels in England, India, Srilanka and Cruise liners from Europe and America. The institute is approved by the Andhra Pradesh State Council for Higher Education and State Board of Technical Education and Training, Hyderabad and it has been affiliated to Osmania University. The objective of the IIHMCA is to provide world class training to its students and provide them with excellent career opportunities in the hospitality industry across the country and the globe.

 The IIHMCA is committed to providing its students with theoretical information and practical experience that will give them strong foundation in culinary fundamentals and hands-on skills. The program is designed to prepare culinary professionals with the technical skills, management training and exposure to the culinary arts that creates a well balanced individual with many opportunities for career growth.

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