Craftsmanship Certificate Course in Food Production and Patisserie
by National Council for Hotel Management and Catering Technology
Government-Recognised Culinary Certificate
A 1.5-year government-recognised culinary craft certificate for Class 10 pass students, covering food production and patisserie through theory, practicals, and industrial training.
Mode
In-Person
Fee
₹85,900
Participation format
Individual
Duration
1.5 years
Time needed
1.5 years, including 20 weeks of industrial training
Eligibility
Applicants must have passed Class 10 (Secondary School Certificate or equivalent) from a recognised board. No age restriction specified. Open to all genders. Students apply through the preferred affiliated Institute of Hotel Management.
- Age range
- 14 years and above
- Eligibility region
- Available nationwide across India
- Prerequisites
- Class 10 pass from a recognised board
See if your child qualifies.
Rewards and recognition
Certificate
NCHMCT Craftsmanship Certificate
Opens doors to
Certificate holders may pursue diploma and degree programmes in hotel management and hospitality administration at NCHMCT-affiliated institutes.
Skills your child builds
Key dates
Last edition
- Registration opened
- 15 May 2026
- Registration closed
- 15 Jul 2026
- Dates
- 1 Aug 2026
How to apply
- 1Online registration for NCHMCT JEE
- 2Appear for NCHMCT JEE entrance examination
- 3Participate in counseling and seat allotment
- 4Document verification and admission at the allotted Institute of Hotel Management
Rules and guidelines
- Maintain minimum attendance as per institute policy
- Adhere to academic performance standards
- Successful completion of supervised industrial training is mandatory for certification
Fees and financial support
Fee details
Total programme fee approximately Rs. 85,900 payable across two terms including tuition (Rs. 70,000), examination fees (Rs. 5,000), institutional fees (Rs. 5,000), admission and enrolment fees (Rs. 2,800), and refundable caution deposit. Fees may vary slightly by institute.
About this opportunity
The Craftsmanship Certificate Course in Food Production and Patisserie is a government-recognised vocational programme offered across Institute of Hotel Management institutes affiliated to the National Council for Hotel Management and Catering Technology. The course spans one and a half years, comprising two seventeen-week academic semesters followed by twenty weeks of supervised industrial training in hotel kitchens.
The curriculum covers foundational and applied kitchen competencies including cookery, larder work, bakery and patisserie, food hygiene, kitchen equipment maintenance, and costing. Students receive instruction in service types, menu knowledge, ingredient preparation, portioning, and garnishing techniques through a blend of classroom theory and intensive practical sessions.
The programme is specifically designed for students who have passed Class 10 and wish to enter the hospitality workforce at the entry level. Graduates are prepared for roles such as commis chef, cook, kitchen assistant, or pastry helper in hotels, restaurants, catering establishments, and allied food service businesses. Industrial training embedded in the curriculum ensures real workplace exposure before graduation.
What your child will do
- Cookery practical sessions
- Larder and cold kitchen practicals
- Bakery and patisserie practicals
- Supervised industrial training in hotels
- Theory classes on food hygiene and costing
- Term-end examinations
Course details
Trainers
Faculty at NCHMCT-affiliated Institutes of Hotel Management with industry and academic credentials in hospitality and food production.
Academic details
Difficulty: Beginner
Frequently asked questions
What are the primary learning outcomes students can expect from this Craftsmanship Certificate Course?
Students completing this course will acquire foundational and applied kitchen competencies, including cookery, larder work, bakery and patisserie, food hygiene, kitchen equipment maintenance, and food costing, preparing them for entry-level culinary roles.
What is the typical time commitment required for students enrolled in this 1.5-year course?
The course demands a full-time commitment over 1.5 years, comprising two seventeen-week academic semesters of theory and practicals, followed by twenty weeks of supervised industrial training in hotel kitchens.
Are there any specific prerequisite skills or prior experience beneficial for students applying to this culinary course?
While the primary prerequisite is a Class 10 pass, a genuine interest in culinary arts, basic kitchen familiarity, and a willingness to engage in hands-on practical training can be highly beneficial for students.
What is the value of the government-recognised certificate obtained upon successful completion of the course?
The government-recognised certificate from NCHMCT provides students with a credible qualification, enhancing their employability in the hospitality industry and serving as a foundation for further academic progression in hotel management.
What career opportunities are typically available to students after completing the Craftsmanship Certificate Course?
Graduates are well-prepared for entry-level positions such as commis chef, cook, kitchen assistant, or pastry helper in hotels, restaurants, catering establishments, and other food service businesses, with direct employment readiness.
How does the industrial training component benefit students in their career development?
The mandatory 20-week industrial training provides students with invaluable real-world experience in hotel kitchens, allowing them to apply theoretical knowledge, develop practical skills, and understand industry operations, significantly boosting their employability.
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