| Program Name | Duration | Eligibility | Mode |
| Diploma in Cooking ( 2 year) | 2 year | 12th | Yearly |
| Diploma in Cooking ( 2 year) | ||||
| Eligibility- 12th | Duration:-2 year | |||
| Paper No. | Year | Paper | Marks | Passing Marks |
| 1 | Year-I | 1. Introduction to Varied Cooking Methods | 100 | 33 |
| 2 | Year-I | 2. Introduction to Kitchen Organization | 100 | 33 |
| 3 | Year-I | 3. Basic Principles of Production | 100 | 33 |
| 4 | Year-I | 4. Cooking Techniques | 100 | 33 |
| 5 | Year-I | 5. Elements of Preparation | 100 | 33 |
| 6 | Year-I | 6. Method of Storage | 100 | 33 |
| 7 | Year-II | 7. Kitchen Management | 100 | 33 |
| 8 | Year-II | 8.Nutritionists | 100 | 33 |
| 9 | Year-II | 9. Executive Chef | 100 | 33 |
| 10 | Year-II | 10.Food Production Manager | 100 | 33 |
| 11 | Year-II | 11.Banquet Chef | 100 | 33 |
| 12 | Year-II | 12.Theory & Practical | 100 | 33 |