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Learn the
Hotel Industry better...

Diploma in Hotel Management

IIHCA's Diploma in Hotel Management equips you with the essential skills and knowledge to thrive in the dynamic hospitality industry. Gain expertise in various areas such as Front office, kitchen operations, F&B services, and House Keeping, setting the foundation for a successful career in hotel management.

About The Program

IIHCA offers a one-year Diploma in Hotel Management. The first semester (6 months) covers classroom studies, including hospitality industry introduction, front office and housekeeping operations, food & beverage service, event management, food production & patisserie, food safety, and hospitality information systems. The second semester (6 months) involves industry training, where students intern at reputed hotels and complete project work, including maintaining a daily log book and presenting their findings. Assessment is based on classroom performance, practical exposure, project presentations, and a viva voce examination.

City & Guilds, UK -Diploma in Hotel Management
By completing this professional chef training course, you will receive a Certificate from IIHCA Society.

Preparing Professionals since 2013
With over a decade of expertise, our outcome-driven professional learning programs provide hands-on industry applications, helping you achieve your goals.


Industrial Training / Job Placements
IIHCA’s Industry Work Placement provides seamless integration into the hospitality industry, offering assured opportunities with leading brands worldwide. Gain valuable experience and connect with renowned hospitality organizations through our unique program.

The Diploma in Hotel Management Program is available in a module of 12 months duration, classes are held on a regular basis. All equipment, ingredients, protective gear and stewarding support are provided, along with Standard Recipe Cards for all classes.

What You'll Learn In This Course

What You'll Learn In This Course

Course Plan

Course Plan

IIHCA Student Stories

Meet the ICCA alumni who started their culinary journey with us. Here's their experience and where they are today...

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Pre-Preparations of Chocolate

Pre-preparations of Chocolate

Pre-preparations of Chocolate

Knowledge of Chocolate ā€“ History and Processing Chocolate Fillings

Traditional to Exotic Blends

Colourful Cocoa Butter Decoration and Spraying

Techniques Basic preparation, Marzipan, Caramels, Stuffed Dates, etc.

Perfecting the tempering and moulding

Perfecting the Tempering and Moulding

Perfecting the Tempering and Moulding

Tempering of Chocolate

Printed Transfer Sheet Techniques

Moulded Bonbons

Types of Fillings

Preparation of truffes

Preparations of Chocolate

Presentation of Chocolate

Presentation of Chocolate

Unmoulding of chocolate

Dry Fruit Medallion

Enrobed Bonbons and Bars

Chocolate Rochers

Storing of Chocolate

Introduction to hotel and hospitality

Introduction to Hospitality Industry

Front Office Operations

Module 1: History and Evolution of Hospitality

Module 2: Overview of the Hospitality Sector

Module 3: Key Players in the Hospitality Industry

Module 4: Career Opportunities in Hospitality

Knowledge of front office and Guest Receiving

Front Office Operations

Module 1: Introduction to Front Office Operations

Module 2: Reservation Systems

Module 3: Guest Check-in and Check-out Procedures

Module 4: Front Office Accounting

Theory and practical knowledge of kitchen operations

Theory and Practical Knowledge of Kitchen Operation

Food production operations

Introduction to the Kitchen Operation and cooking

Preparation and Presentation of Food

Food Safety and HACCP Procedures

Types of Cuts and Techniques

Equipment and Tools in the Kitchen

Main course with vegetable poutry, meat, and sea food

Main Course with Vegetable, Poultry, Meat and Sea Food

Food production operations

Special Tools and Equipment used

Preparation of VegetablesĀ 

Preparation of Pulse and LegumeĀ 

Egg-Based DishesĀ 

Types of Poultry & Game BirdsĀ 

Cuts, Cooking and Presentation Techniques

Types of Meat and Their Availability

Cuts, Preparation, Cooking and Presentation Techniques

Types of Fish and ShellfishĀ 

Preparation, Cooking and Presentation Techniques

Types of Pastry, Cakes, Yeast Goods and Dessert-Making

Introduction and types of alcohol and wines

Introduction and Types of Alcohol & Wines

Food And Beverage Service Operations

Introduction to a variety of Alcohol

Types of winesĀ 

Preparation of Cocktails and Mocktails

Service of Drinks

Food and Wine Pairing

Food & Wine Pairing

Food And Beverage Service Operations

Testing of Nature of Wines

Serving Wine according to Food

Guest Service

Guest Service

Food And Beverage Service Operations

Responsibility of Waiter

Receiving a GuestĀ 

Offering the Menu and Serving Order

Order Taking

KOT/BOT

Billing

Knowledge of cleaning and chemical used

Knowledge of Cleaning and Chemical Used

Housekeeping Operations

Knowledge of Cleaning Chemicals

Chemical Knowledge according to cleaning

Cleaning Methods (Dry & Wet)

Do and donā€™ts While Cleaning

Making a room

Making a room

Housekeeping Operations

Ready a room for Guest

Morning service

Turn down serviceĀ 

Readying a room for special occasions

Key Control.

Lost and Found process

House Keeping Staff

Housekeeping Operations

Module 1: Introduction to Housekeeping

Module 2: Cleaning Procedures and Techniques

Module 3: Linen and Laundry Management

Module 4: Housekeeping Inventory Control

Preparation of stocks, sauces, soups and appetisers

Food & Beverage Service

Module 1: Basics of Food & Beverage Service

Module 2: Restaurant and In-room Dining

Module 3: Beverage Knowledge and Bar Operations

Module 4: Customer Service Skills

Event Management

Event Management

Module 1: Introduction to Event Management

Module 2: Planning and Organizing Events

Module 3: Event Logistics

Module 4: Post-Event Evaluation

Food Production and Patisseries

Food Production & Patisserie

Module 1: Basics of Food Production

Module 2: Kitchen Equipment and Utensils

Module 3: Cooking Techniques and Methods

Module 4: Introduction to Patisserie

Chef with Hygiene

Food Safety and Hygiene

Module 1: Importance of Food Safety

Module 2: Food Safety Regulations and Standards

Module 3: Personal Hygiene

Module 4: Kitchen Safety and Sanitation

Hospitality Information System

Hospitality Information Systems

Module 1: Introduction to Hospitality Information Systems

Module 2: Property Management Systems

Module 3: Point of Sale Systems

Module 4: Emerging Technologies in Hospitality

Internship

Industry Training (6 Months)

Internship

Students are placed in reputed hotels, resorts, for practical exposure to all the core departments of hotels.

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