12 months · 6 + 6 · CTH, London
Level 2 International Diploma in Culinary Arts
A full year of knife skills, stocks and sauces, Indian and continental sections and live restaurant service at Servo Baking and Culinary Institute — with chef mentors who have run kitchens, and an internship placement before you graduate.
At a glance
- Duration12 months
- AwardCTH, London
- LevelLevel 2 Diploma
- Eligibility10th / 12th pass
- Structure6 + 6 months
- LocationDehradun
- Job Training5-star hotel
- KitIssued at induction
Course overview
A year that builds a cook you can rely on
The Best Culinary Diploma in Dehradun is worth judging on the same three questions you would ask of any kitchen: how many hours a week you spend actually cooking, who signs the certificate, and where last year's batch is working now.
At Servo the week is built around service. Students work in a full production kitchen and a live training restaurant, cooking to a chef's brief with real covers and real timings rather than a demonstration bench. Theory exists to explain what your hands are already doing — why an emulsion splits, why resting meat matters, why the same dish takes twice as long when four orders land together.
The award comes from CTH, a UK organisation regulated by Ofqual, so assessment standards are set and moderated externally rather than by the school marking its own work. On a CV that distinction is the first thing an experienced head chef checks.
The year finishes with an internship placement, which means you graduate having already survived a busy section — the part no classroom can teach.
Curriculum
From first knife cut to full service
Three stages across twelve months. Nothing moves forward until the stage before it is automatic, because speed built on shaky fundamentals falls apart the first time a service gets busy.
Fundamentals
The stage everything else rests on, repeated well past the point where it stops feeling interesting.
Specialisation
Where a student stops following recipes and starts understanding why they work — and how to fix them when they don't.
Job Training / Internship
Six months in a five-star hotel kitchen, working real covers under real chefs. Selected students intern at Michelin-star restaurants in France, or at resort and luxury-hotel kitchens in Mauritius, the Maldives and Dubai.
Why this diploma
What a specialist culinary school does differently
A general hospitality course treats cooking as one module among many. Here it is the entire syllabus, and that changes how much of it ends up in your hands rather than your notebook.
Kitchen hours, not lecture hours
Most of the week is production in the culinary studio. Written work supports what your hands are doing and never replaces it.
Small batches, corrected daily
Chef mentors who have run restaurant kitchens fix your technique the same day the mistake happens, at the station, mid-service.
A real training restaurant
Actual covers with actual guests. Timing under pressure is the one skill that cannot be simulated, and it is where most students finally click.
Externally moderated award
CTH sets and moderates the assessment. The school does not mark its own homework, which is what makes the certificate portable.
A route abroad, if you want it
Kitchen internships in Dubai, Maldives, Mauritius, Malaysia and Qatar, several with stipend, accommodation and airfare support.
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 diploma fees in Dehradun are usually quoted as one number, which makes schools impossible to compare honestly. Here is the structure Servo sends you, broken out line by line.
| Component | What it covers | Amount |
|---|---|---|
| Tuition | Six months of instruction, kitchen access and chef supervision | FEE — on request |
| Chef kit & uniform | Chef coat, chef apron, chef cap | FEE — on request |
| Practical ingredients | Proteins, produce and all consumables used across the six months | FEE — on request |
| CTH certification | Registration, external assessment and the awarding-body 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 the internship placement
- Passport and visa costs for international internships
- Replacement kit if the original is lost
Eligibility
- Open access — secondary education completed
- Minimum age 16 at the start of the batch
- No prior kitchen experience required
- Working English fluency — CTH assessment is in English
Intake & documents
- Batches run at fixed points in the year — ask for live dates
- Class 10 marksheet, and Class 12 if completed
- Aadhaar or any government photo ID
- Four passport-size photographs
After the diploma
Where a culinary diploma actually takes you
Nobody walks out as a head chef. This is the honest ladder — where graduates start, what each rung asks of you, and roughly how long it takes when you keep showing up.
Commis chef
Prep, mise en place and following a chef's spec exactly. You learn speed, consistency and how a real kitchen behaves when it gets busy.
Demi chef de partie
You run a station alone — larder, grill or sauce — and start training the commis working under you.
Chef de partie
Full responsibility for a section's output, ordering and waste. Dishes get costed by you rather than handed to you.
Sous chef or owner
Running a brigade, or running your own kitchen. Many alumni take the second route once they can price, produce and sell reliably.
Graduates are hired by hotels and resorts, standalone restaurants, cloud kitchens, cafés, cruise lines and QSR central kitchens. An international internship shortens the first two rungs noticeably, because you return with a season of high-volume service already on the CV.
Before you apply
Questions about the culinary diploma
Judge any culinary diploma on weekly kitchen hours, the awarding body, and where last year's students are working now. Servo's twelve-month diploma runs daily practice in a full production kitchen and a live training restaurant, carries a CTH UK award moderated externally, and ends with an internship placement. Ask every school you shortlist those same three questions and the shortlist usually answers itself.
The fee sheet breaks out tuition, chef kit and uniform, practical ingredients, CTH certification and registration as separate lines, so you can compare it honestly against any other school. Instalment plans are available — arrange one with your counsellor before paying the registration fee rather than after.
Twelve months full time, on campus, including the internship period. Exact hours are confirmed at counselling because they shift slightly with kitchen capacity, batch size and training restaurant service days.
None. The first months begin at knife handling, mise en place and stocks, repeated until they are automatic. Complete beginners sit in the same batch as people who have cooked at home for years, and chef mentors correct technique individually at the station.
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.
Ask yourself which kitchen you would rather stand in at six in the morning. Baking is precise, early and repeatable — weights matter to the gram. Culinary is faster, hotter and more improvised, with timing under pressure as the core skill. Both routes are twelve months and carry the same CTH award, so pick the temperament, not the job title. The Best Baking Diploma in Dehradun covers the other side in full.
CTH is a UK awarding organisation regulated by Ofqual and recognised by Qualifications Wales, so the qualification is read and understood by recruiters abroad. That is precisely why it is worth more than an in-house certificate only the issuing school can vouch for.
An internship is built into the programme. The specific placement depends on your attendance, kitchen assessment and section strength, and international placements additionally need a valid passport. Several overseas roles include stipend, accommodation and airfare support. Any institute promising a guaranteed overseas placement at enquiry stage is worth questioning closely.
Both, and deliberately so. Indian regional cookery and continental mains sit side by side in the second stage, because the hotels, resorts and restaurants hiring in India expect a commis to move between the two without hesitation.
It is, provided you treat the second stage as the important one. Food cost control, inventory, wastage and service timing decide whether a small kitchen survives its first year, and most owners who fail can cook perfectly well but never learned to price and portion properly.
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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