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Admissions Alert > Hotel Management > Institute of Hotel Management Catering Technology and Applied Nutrition (IHMCTAN), Admission 2018
Institute of Hotel Management Catering Technology and Applied Nutrition (IHMCTAN), Admission 2018About Us:


The Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, the first of its kind in South East Asia was founded in the year 1954 by the All India Women’s Central Food Council under the leadership of Late Smt. Lilavati Munshi. Late Smt. Lilavati Munshi with a band of courageous women which included Smt. Homi J H Taleyarkhan and Smt. Leela N Jog under the name of All India Women’s Central Food Council established a chain of Annapoornas (restaurants) throughout the country, but primarily in the metropolitan cities to prepare and sell economic but nutritionally sound snacks and foods.

 

The purpose was to improve the nutritional status of the average from a high cereal diet to a more balanced diet. The critical factor however was to find trained personnel to run these Annapoornas on a self-financing basis. Hence the birth of the training Institute - IHM Mumbai. Hotel Management and Catering Technology was still a young discipline in those days even in the West, in fact, the school of Hotel Administration of Cornell University bifurcated from the Department of Home Economics as a separate faculty only in 1954. The Late Shri P C Rajpal deputed from Tea Board of India, after undergoing a study tour of Europe and U.K. under the sponsorship of FAO was the first Principal of the Institute. Later at the request of Smt. Lilavati Munshi through the Ministry of Food and Agriculture, Department of food, the Late. Mr. Belfield Smith of U.K.,one of the founder members of Hotel Catering and Institutional Management Association, U.K. was assigned as an expert to India by Food and Agricultural Organization of the United Nations. In March 1956, Mr. C. Belfield Smith took over as the Principal of the Institute. Since then there has been no looking back.


Course Offered

 

UNDER GRADUATE PROGRAMMES

B. Sc. in Hospitality & Hotel Administration (NCHMCT & IGNOU)

 

 

DIPLOMA PROGRAMMES

Diploma in Food Production

 

 

OTHER PROGRAMMES

Craftsmanship in Food and Beverage Service

 

 

Eligibility:

 

For B.Sc in HHA:

  • As mentioned in the JEE Brochure
  • 12th or equivalent with English as a subject with minimum 50% marks.    OR
  • General Certificate Education (GCE) Examination (London /Cambridge / Sri Lanka) at the Advanced (A) level. OR         High School Certificate Examination of the Cambridge University. OR
  • Any  Board / University Examination in India or in foreign countries recognized by the Association of Indian University equivalent to 10+2 pattern of Senior Secondary education.
  • Years of Stay in abroad: 5 years inclusive of 11th & 12th standard

For Diploma Programmes:

  • Successful completion of H.S.C. (12th class of 10+2 patterns) or equivalent qualification with English as one of the subject in the Final of the School Examinations

For Other Programmes:

  • Successful completion of S.S.C. (10th class of 10+2 patterns) or equivalent qualification with English as one of the subject in the Final of the School Examinations.

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