Which course has better placements at SIHM Durgapur, Diploma in Food Production or Diploma in Food Beverages and Services?
Aspirants with a degree, diploma, or certificate in food production can easily find promising career opportunities not only in India but also abroad.
Diploma in Food Production
This 18-month course teaches culinary arts and can lead to jobs in restaurants, hotels, airlines, and more.
Diploma in Food B
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At SIHM Durgapur the Diploma in Food Production generally offers better placement opportunities compared to the Diploma in Food Beverages and Services. The Food Production programme focuses on practical training for roles such as chefs and kitchen managers, with graduates successfully placed in repu
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The duration of BSc course at State Institute of Hotel Management (SIHM), Kozhikode is of three years. Candidates must pass Class 12 with a valid aggregate and from a recognised board to apply for admission in the course. Additionally, they must appear for the NCHMCT JEE exam for selection in the co
State Institute of Hotel Management (SIHM), Kozhikode offers two courses to candidates at the UG level. These are-
- BSc
- Diploma
Admissions are both merit and entrance-based.
Shivaay Institute of Hospitality Management offers BSc in Hospitality and Hotel Administration in full-time mode on the basis of merit. Therefore, candidates must secure a minimum aggregate in Class 12 and qualify as per the provided eligibility criteria by the Institute for a confirmed admission. T
Shivaay Institute of Hospitality Management offers BVoc in Hotel and Hospitality Management in full-time mode for 3 years. Admission to the respective course is offered on the basis of merit. Therefore, candidates must qualify Class 12 with the minimum suggested aggregate and must meet the eligibili
Shivaay Institute of Hospitality Management offers BBA in Hospitality and Hotel Administration on the basis of merit. The Institute offers respective course in full-time for 3 years. Candidates can apply for the admission to Shivaay Institute of Hospitality Management through the offline mode by fil
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