International Institute of Culinary Arts and Career Management (IICCM) Faculty Details & Reviews ,Pune

Faculty: All the chefs and teachers are professional, well-qualified, and experienced which helps students to build up their knowledge and self-confidence. This course offers theory plus practicals that help students to develop more efficiently. There are motivating chefs.

Faculty: The staff is very friendly and ready to help anytime. They are all well-educated and have good knowledge and experience. The concept of personal development, like mock interviews at every month's end and project presentations every week, makes a person industry-ready.

Faculty: The teachers are really helpful, kind, and supportive. Their teaching methods are good, and they are well-qualified. The curriculum is well-designed and provides students with a lot of knowledge about the culinary field. The semester exams are not very tough.

Faculty: Teachers and chefs both were helpful. The semesters are okay, but if you don't study, it will be hard for you. At study time, the teacher and chief help a lot to score good marks. To be in this college you have to be punctual; if you are late, then you will get punishment.

Faculty: Teachers are very helpful, well-qualified, and highly knowledgeable. They support each student in difficulties. Semester exams are not difficult. I got 86.44% in an advanced diploma course. They make students ready for the industry.

Faculty: Teaches and chefs are very cooperative and helpful. Teaching quality is good. The curriculum also relevant. It makes students professionally active and maintain their time accordingly. Passing percentage is above 65. The difficult level of exams is medium hard, which is why it helps us to improve our knowledge .

Faculty: The teachers are very helpful and professional. Also, their way of teaching is very effective. Yes, the course curriculum is relevant. The course helps the individual gain effective knowledge. The levels of exam decides whether a student is ready to face the upcoming challenges.

Faculty: The chefs and instructors are remarkable educators with the passion to impart as much knowledge and skills as possible to all the students. They are highly talented and skilled as well as very experienced. Each and every course offered by the institute is designed to impart fundamentals skills and knowledge to proficient level hence ensuring students are professionally prepared. The exams are of moderate level.

Faculty: Yess the curriculum is very good weekly presentation happen for better communication skills semester are exams are quite easy and the college prepares us according. This institute guides and clear all the doubts that the students come up with. It moulds the students perfectly to perform in the industry .

Faculty: The curriculum was as per current industry standards. The faculty members were very helpful and cooperative. The semester exams were very useful and easy to clear. The faculty members were well aware of the topics that were required to be covered for the exams and practicals.

Faculty: The course curriculum is career-oriented and industry-friendly; the maximum focus is on recipe preparation. The curriculum is well inclusive of Indian regional cuisines, Oriental cuisines, Arabic cuisines, and Continental cuisines, along with European patisserie preparations.

Faculty: The daily routine is tougher than exams due to the heavy practical work and weekly project presentations; there is no space to relax in between. Dedicated faculty members will not allow you to relax; they will monitor you all the time. Generally, all the faculty members are from the industry, so their real industrial behavior is what you will experience here.

Faculty: The teachers are very supportive and encouraging. The chefs, and theory staff teachers, as well as the director, everyone is immensely supportive and friendly. The course curriculum is designed in a manner which can help the students from different backgrounds, starting from the basics to the advanced knowledge of culinary.

Faculty: Well-knowledgeable, helpful and qualified teachers with the capability of good teaching quality. This course is well designed and curriculum-relevant. It makes the students ready for the industry. The exams are not that difficult if a student is prepared for them. The format and portion are given prior to enough practice tests.

Faculty: Teachers and chefs are well qualified. They help you with everything. They have a lot of knowledge about this course and they help us improve at every step. Semester exams for me personally, are not very difficult as I listen to what the teachers are teaching in class.