Become a professional chef with advanced training in Culinary Arts, International Cuisine, Kitchen Operations, Food Presentation and Chef Management — supported by practical kitchen training, industry exposure, internship and career guidance.
This program is designed to build strong culinary skills and professional confidence. Students learn international cooking techniques, kitchen management, food safety, plating and menu design — aligned with real hospitality and restaurant standards.
Explore why students choose SIHM Salem for culinary training — practical cooking labs, international cuisine skills and chef career readiness.
Learn cooking fundamentals including knife skills, food preparation, plating techniques and professional kitchen practices.
View Kitchen LabsGain expertise in continental, Asian and global cuisines through hands-on practical cooking sessions.
Get Course DetailsUnderstand menu planning, inventory control, food costing and professional kitchen administration.
Learn MorePrepare for careers as chef, sous chef, restaurant chef or culinary entrepreneur.
Download CurriculumKey culinary and chef management skills students develop during the program.
Menu planning, food costing, inventory control & staff supervision.
Indian & international cuisine, kitchen operations, hygiene, safety, menu planning and standard recipes.
Accommodation operations, cleaning systems, supervision, standards and maintenance coordination.
Restaurant branding, promotions & digital marketing fundamentals.
Service styles, beverage knowledge, bar basics, banquet operations and guest handling.
Cost control, budgeting, purchasing systems & financial basics
Our students are trained with industry-focused exposure, creating strong placement opportunities across leading hospitality brands.
Join Salem Institute of Hotel Management and build a career in the hospitality industry with practical training and industry-focused exposure.
Real experiences from students who learned through practical training and industry-focused exposure.
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This 3-year degree trains students as professional chefs, covering Indian and international cuisine, bakery and pastry, menu planning, kitchen operations, food hygiene, nutrition, kitchen management, and culinary leadership — with extensive hands-on lab work and real kitchen exposure at the Radisson Hotel Salem.
Duration is 3 years full-time. Eligibility is +2 (Class 12) pass in any stream from a recognised board.
B.Sc. Catering & Hotel Administration is a broad hotel management degree covering all departments — front office, housekeeping, F&B, production. B.Sc. Culinary Arts & Chef Management specialises in the kitchen — cooking, bakery, menu development, and chef leadership. Choose Culinary Arts if your goal is to become a chef; choose Catering & Hotel Admin if you want general hotel management.
Career paths include commis chef, chef de partie, sous chef, pastry chef, executive chef, kitchen manager, F&B consultant, cruise line chef, cloud kitchen entrepreneur, and culinary educator.
Yes. Students spend significant time in SIHM's professional training kitchens (Production Lab, Carving Lab, Bakery Lab) and gain real industry exposure at the on-campus 4-star Radisson Hotel Salem kitchens.
