Faculty
The IIHMCA has assembled
an outstanding team of faculty members with
years of industrial exposure and teaching experience.
Our faculty members continue to be involved
in contemporary creative trends and techniques
and share that knowledge with the students and
they know first - hand what industry need and
provide practical, hands-on education that meets
the needs of the industry.
The
IIHMCA Education
You
can sense the Quality:
When you visit the IIHMCA,
you immediately sense this program is set apart
from culinary schools. The quality and intensity
of the program is readily apparent: from the
State of Art kitchens, to the experienced chef
instructors, to the quality of the content taught
in the classrooms and kitchens.
This extraordinary high level of quality comes
from the dedication of the faculty and staff
and to being a program offered by Osmania university
in Hyderabad, the IIHMCA maintains high standards
of quality education required by Osmania University
of Hyderabad.
Student
to Faculty Ratio:
Student
to faculty ratio is very important to your education.
The ratio refers to the number of students assigned
to each instructor as their advisor. It is different
than class size but just as important. Chef
instructors are your mentors and counsellors
while you are in college. They assess your performance,
offer you one on one instruction after class
and assist you and guide you through your career
decisions. The lower the ratio, the more time
chefs have to give you this extra attention.
At the IIHMCA, we believe this is so important
to the quality of your education that our student
to instructor ratio is only about 10 : 1.
For
Those Who Desire to Be the Best:
At the IIHMCA, we take your success very
seriously. Here, you will train, sweat, study
and, at times, be exhausted, but you will be
one of the few privileged to receive one of
the most personal and top quality culinary educations
available today.
We hope you will join us and begin your adventure
of a lifetime.
