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Admission Open in B. Sc. (H & H. A.) & Diploma Programs | 100% students got placed and still there is huge gap in supply and demand of trained manpower.

Craftsmanship Program

Educational Qualification: 10th passed from recognized board or equivalent examination.

Admission Procedure: On the basis of “First Cum First Serve”. Incase if the number of applications increase the intake capacity then the admission will be on the basis of merit of aggregate marks obtained in the Secondary or equivalent examination.

Age Limit: Maximum 25 year as on 1st July of the academic year, age relaxation is 3 years for SC/ST/PD Candidates

Reservation: As per the norms of the Rajasthan Govt.

Scholarship: As per the norms of Central / State Govt.Fee: Fee shall be paid in two installments – 1st at the time of admission and 2nd installment will be paid before Mid Term examination.

Late Fee: As applicable.

Required Documents: 10th Mark sheet; SC/ST/OBC/ Physically Handicap Certificate (if applicable); Medical certificate in prescribed format; Original Transfer Certificate; Character Certificate; Proof of Age (Issued by Competent Authority); Aadhar Card; Bank Passbook/ Cancelled Cheque; Self Addressed Envelope (8×4) affixed Rs. 5/- Postage Stamp; Gap Certificate for more than 1 year; Two passport size photographs (As pasted on Application Form).

Food Production and Patisserie

This course is especially designed to cater to those students who are 10+2 dropouts and are looking their carrier to setting up business enterprises, taking employment in hospitality industry as Commis/assistant chefs. The course imparts training in the areas of the entire hotel kitchen like food production, baking, cake making and vegetable and fruit carving.

Food and Beverage Service

This course is especially designed for those students who want to start their career in as waiters in restaurants, out door catering and other industry and serve guests. The students are taught marketing and selling skills, to serve foods and beverages of different types through different styles of service keeping in view the standards of hygiene and sanitation.

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