Affiliated to National Council for Hotel Management and Catering Technology

The Craftsmanship Certificate Course in Food Production & Patisserie (CCFP) is a 1½-year (3-semester) skill-based certificate programme designed to prepare students for careers in the culinary and hospitality industry. The course provides intensive practical training in food production, bakery, confectionery, and patisserie, along with industrial exposure in hotels and restaurants. Students develop professional culinary skills, food safety practices, kitchen operations, and baking techniques required for entry-level positions in the hospitality sector. 

After completing the course, graduates can pursue careers in hotels, restaurants, bakeries, cafés, cruise lines, airlines, resorts, and catering organizations in roles such as:

• Commis Chef
• Bakery & Patisserie Chef
• Pastry Chef Assistant
• Kitchen Assistant
• Cook/Culinary Professional
• Bakery Production Executive
• Confectionery Assistant
• Food Production Associate
• Catering Assistant
• Hotel Kitchen Staff
• Cruise Line Kitchen Crew
• Entrepreneur (Bakery, Café, Home Bakery, or Catering Business)

Passed 10th (Matriculation) or equivalent examination from a recognized board.