IHM Pusa M.Sc Fees Structure 2025 & Admission Process

We start with practicals like many Hotel Management Colleges do. Our course started at the BTK (Basic Training Kitchen), and ended at the ATK (Advanced Training Kitchen). Apart from these two kitchens, we used to have our classes at RCK (Regional Cuisine Kitchen), and QFK (Quantity Food Kitchen). Once we pass through these kitchens, our training happens at the restaurant on campus called 'The Scholar.' So, training for two years was so ultra-careful that the room for mistakes was less than marginal. If that wasn't all, students of our batch were made to represent not our College but our country at various international food events that happen in Delhi.