6 months · 3 + 3 · THSC, India
Advanced Certificate in Culinary Arts
Master Indian cuisine, start to finish, in half a year. A THSC-accredited programme with deep, practical command of Indian cooking — everyday basics to advanced regional technique — across three months at Servo and three months of Industrial Training at Ramada, Dehradun.
At a glance
- Duration6 months
- AwardTHSC, India
- FocusIndian cuisine & desserts
- Eligibility10th / 12th pass
- TrainingRamada, Dehradun
- LocationDehradun
- Structure3 + 3 months
- KitIssued at induction
Course overview
Indian cuisine, taken seriously
Most people searching for a Culinary Arts Course in Dehradun want a fast, practical route into kitchen work without committing to a full year. This THSC-accredited advanced certificate answers that — and does it with a specific focus that most programmes skip over: Indian cuisine and desserts, taught from foundational technique to advanced regional preparation.
Three months of intensive theory and kitchen practice at Servo cover exactly that ground. It sits just below the CTH Diploma in depth and scope, giving strong professional grounding aimed squarely at the Indian hospitality, catering and QSR market.
What it deliberately leaves out is management theory, front office and general hospitality content. If you want a broad hospitality qualification, this is not it. If you want to cook Indian food to a professional standard, every hour here goes on that.
The final three months are Industrial Training at Ramada, Dehradun, Servo's training partner — a real hotel kitchen under working conditions, arranged for you rather than left to you to source. The award is a THSC certification under NSDC, and it is a natural stepping stone to the full CTH London Diploma later.
Curriculum
Three months in the kitchen, three in a hotel
The sequence matters. Fundamentals are drilled until they are automatic, because every regional technique that follows assumes them and no amount of enthusiasm compensates for a bad knife grip.
Fundamentals
The block that decides how good the other two are. Repetitive by design.
Indian regional & advanced
The heart of the programme — regional cuisines and Indian desserts taken from foundational to advanced technique.
Industrial Training
Three months at Ramada, Dehradun — a live hotel kitchen under working conditions, not a classroom exercise.
Why this course
Why a six-month certificate, and when to choose the diploma
Both routes run on the same benches with the same chefs. The difference is depth, time and the awarding body — and the right answer depends entirely on what you want two years from now.
Every hour is kitchen time
No management theory, no front office modules. The syllabus contains cooking and the things that make cooking employable, and nothing else.
A real training restaurant
Actual covers with actual guests in the final block. Timing under pressure cannot be simulated, and it is where most students finally click.
Corrected at the station
Chef mentors who have run restaurant kitchens fix your technique mid-service, the same day, in front of the pan.
A way to test the career
Six months is long enough to know whether kitchen life suits you, and short enough that finding out is not an expensive mistake.
Progresses into the diploma
Students who continue to the twelve-month CTH diploma arrive with fundamentals already automatic, which makes the year go much further.
Dehradun, with help to settle
Outstation students get verified hostel and paying-guest options within walking distance, arranged before the batch starts.
Fees & what they cover
Every line itemised, nothing hidden later
Culinary arts course fees in Dehradun are usually quoted as a single number, which makes courses impossible to compare honestly. Here is the structure Servo sends you, broken out line by line.
| Component | What it covers | Amount |
|---|---|---|
| Tuition | Three months of instruction, kitchen access and chef supervision | FEE — on request |
| Chef kit & uniform | Jacket, apron, cap, knife roll and basic tools, issued at induction | FEE — on request |
| Practical ingredients | Proteins, produce and all consumables used across the course | FEE — on request |
| THSC certification | Registration, assessment and the skill council certificate | FEE — on request |
| Registration | One-time seat confirmation, adjusted against the first instalment | FEE — on request |
| Total programme fee | Instalment plans available — ask before paying registration | Request the fee sheet |
Swipe the table sideways to see every column
Not included in the fee
- Accommodation and food outside class hours
- Travel to campus and to any placement
- Passport and visa costs if you later go abroad
- Replacement kit if the original is lost
Eligibility
- Class 10, Class 10+2 or equivalent, any stream
- Minimum age 16 at the start of the batch
- No prior kitchen experience required
- Basic working English for the assessment
Intake & documents
- Batches run more frequently than the diploma — ask for live dates
- Class 10 marksheet, and Class 12 if completed
- Aadhaar or any government photo ID
- Four passport-size photographs
After the course
What you can do after six months
A certificate graduate and a diploma graduate start at the same rung. The gap opens later, which is worth knowing before you choose rather than after.
Commis chef
Your first paid station. Prep, mise en place and cooking to a spec, at a pace most new joiners underestimate.
Demi chef de partie
Running a station alone — larder, grill or sauce — and training the commis who joins after you.
Continue to the diploma
Progress into the twelve-month CTH programme with fundamentals already solid, and finish with a UK award.
Chef de partie or own kitchen
Section ownership with costing and ordering, or your own café or cloud kitchen if you would rather run than climb.
Graduates work in hotels and resorts, standalone restaurants, cafés, cloud kitchens and QSR central kitchens across India. If an overseas kitchen career is the goal, the CTH-awarded diploma is the route that opens it, and this certificate is a sound first half of that journey.
Before you apply
Questions about the culinary arts course
At Servo it covers knife skills, stocks and mother sauces, the main cooking methods, Indian regional and continental cookery, plating, live restaurant service and basic kitchen operations across six months. It deliberately excludes hospitality management content so that every hour goes on cooking.
If you are certain about a kitchen career and want the international route, take the Best Culinary Diploma in Dehradun — it goes deeper and carries a CTH UK award. If you want to start earning sooner, or you are testing whether the work suits you, six months is the sensible way to find out.
The fee sheet breaks out tuition, chef kit and uniform, practical ingredients, THSC certification and registration as separate lines, so you can compare it honestly against any other school. Instalment plans are available on request.
Yes. Class 10 pass from any board is accepted, 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. The first block starts at knife handling and mise en place and drills them until they are automatic. Complete beginners sit alongside people who have cooked at home for years, and both groups get corrected individually at the station.
Both, and deliberately so. Indian regional cookery and continental mains sit side by side in the second block, because hotels, resorts and restaurants hiring in India expect a commis to move between the two without hesitation.
Yes, in the final block. The training restaurant runs actual covers with actual guests, which is the only realistic way to learn service timing. Students consistently describe it as the point where everything from the first four months finally connects.
Placement grooming sits in the third block — CV work, mock interviews and introductions to recruiting chefs. No honest institute guarantees a job, but you will not go to an interview unprepared.
Yes, and several students do. Arriving at the twelve-month CTH diploma with fundamentals already automatic means the year is spent on depth rather than catching up, which is a genuinely better use of it.
Very much so, and mature students are common in the six-month batches. Kitchens judge you on consistency and attitude rather than age, though it is worth being clear-eyed that the first year on the line is physically demanding regardless of when you start.
Admissions 2026 — open
Get the fee sheet and the next batch dates
A counsellor replies within one working day with fees, eligibility and live batch dates. Nothing is payable at enquiry stage, and you're welcome to see the kitchens before deciding.
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