Servo Hospitality School Dehradun

Servo Hospitality School is accredited by CTH, United Kingdom; OTHM, United Kingdom & THSC, India. Come and be a part of Servo Hospitality School, where we shape the future, redefine possibilities and settle you in International Hospitality for life.

OTHM Qualifications Equivalence

The Level 4, 5 and 6 diploma qualifications are equivalent to Year 1, 2 and 3 (Final year) respectively of a three-year UK Bachelor’s degree. Each level consists of 120 credits. Completing any of the level 4, 5 and 6 qualifications will enable learners a progression to the next level of higher education at UK universities.

Diploma Programmes

The curriculum at Servo Hospitality School emphasizes both industry requirements and our students’ intellectual growth and personal development. We believe that the joy of discovery and learning is best experienced with the thoughtful guidance of a skilled mentor or teacher. Have a look at the classes being offered now at Servo Hospitality School.
Servo Hospitality Students Study

Courses

Level 3 International Diploma in Hotel & Hospitality Management by OTHM, United Kingdom

This programmes is designed for freshers, graduates and professionals and aims to offer a straight school to career path for people interested in the hotel, restaurant or the food industry. This course is designed to provide students with extensive practical knowledge on the Hotel Industry such as kitchen, front office, housekeeping, F&B production and F&B service operations. Integration of managerial modules on sales and marketing, basic accounting and financial management and cutomer service management enables learners to develop their knowledge of theories applicable to hospitality management.
Hotel Management Student Group

LEVEL 4 INTERNATIONAL DIPLOMA IN HOTEL & HOSPITALITY MANAGEMENT

This programmes is designed for freshers, graduates and professionals and aims to offer a straight school to career path for people interested in the hotel, restaurant or the food industry. The course is helpful for those professionals who are already working in this industry and seeking to enhance their knowledge pertaining to both theoretical and practical content. This course is designed to provide students with indepth practical knowledge on the Hotel Industry such as kitchen, front office, housekeeping, F&B production and F&B service operations. Integration of managerial modules on sales and marketing, basic accounting and financial management and cutomer service management enables learners to develop their knowledge of theories applicable to hospitality management. This is a unique programme that aims to integrate both managerial and practicals skills pertaining to hotel and hospitality management.
Servo hospitality Hotel Management Student.

Level 2 Diploma in Patisserie and Confectionery Skills by
CTH, United Kingdom

The aim of this specialist Patisserie and Confectionery Skills qualification is to introduce learners to the core skills needed to work in a professional kitchen. Through the course, students will be taught general kitchen practices like food hygiene and menu planning, as well as more specific skills such as chocolate work and pastry making. By exposing learners to professional cooking equipment and a professional kitchen environment they will begin to understand the appropriate conditions to prepare, cook and store food. This will ultimately mean that their transition from the classroom to a commercial kitchen will be seamless.
A chef prepares a salad

Level 2 Diploma in Culinary Skills by CTH, United Kingdom

The Level 2 Diploma in Culinary Skills strengthens learners’ ability in the kitchen by introducing dishes and techniques that require a higher level of skill. Students can build their confidence by becoming familiar with vaster amounts of food and gaining an understanding of senior tasks in a professional kitchen environment.
However, it is not just more dishes; the course introduces units that dive into the role of senior members of staff in a restaurant or hospitality setting. This includes menu planning, working with suppliers and building teamwork. These are skills that you will develop working as a junior, so it is important that students gain this knowledge.


This qualification has more units than the Level 2 Certificate qualification; which gives students more time to work on dishes that are not taught at the beginner levels, such as pastries, desserts and cakes.