All baking and culinary courses at Servo, Dehradun

Six, and only six. Two twelve-month diplomas awarded by CTH in the UK — one baking, one culinary — and three six-month certificates awarded by THSC in India. There is deliberately no long list of overlapping programmes, because a school that runs forty courses cannot give any of them a dedicated kitchen and a full timetable.

Ask what you want two years from now. A diploma goes deeper, covers production planning properly and carries a UK award that recruiters abroad recognise. A certificate gets you into a paid kitchen sooner and costs less. Both run on the same benches with the same chefs, so the trade-off is time and certification, not quality.

Ask which kitchen you would rather stand in at six in the morning. Baking is precise, early and repeatable, where weights matter to the gram and the same product must come out identical every day. Culinary is faster, hotter and more improvised, with timing under pressure as the core skill. Pick the temperament rather than the job title.

Fees vary by programme length, awarding body and kit inclusions, so a single figure on a page would mislead more than help. Every fee sheet breaks out tuition, chef kit and uniform, practical ingredients, certification and registration as separate lines, which is what lets you compare Servo honestly against any other school.

Yes. Every course accepts Class 10 pass from any board, with a minimum age of 16 at the start of the batch. Students still writing Class 12 exams can hold a seat and join once the exams finish.

None require it. Every batch starts from weighing, scaling and knife handling, drilled until they are automatic. The one course that assumes some background is the six-month Bakery and Patisserie certificate, which moves quickly to lamination and tempering — complete beginners are usually better served by the twelve-month baking diploma.

CTH is a UK awarding organisation regulated by Ofqual, so the assessment is set and moderated externally and the certificate is read by recruiters abroad. THSC is India's Tourism and Hospitality Skill Council, linked to NSDC and widely recognised by Indian employers. Both are legitimate; they simply travel different distances.

The two diplomas include an internship placement inside the programme. The six-month certificates include placement grooming — CV clinics, mock interviews and introductions to recruiting chefs — with a placement arranged for students who want employment rather than self-employment.

Yes, and a number of students do exactly that after a year or two of paid work. Returning to the diploma with fundamentals already automatic and real kitchen experience behind you makes that year far more useful than taking it cold.

Diploma batches start at fixed points in the year, while the six-month certificates run more frequently because group sizes are smaller. Dates shift with kitchen capacity, so the admissions team confirms the live schedule when you enquire rather than publishing dates that go stale.