From the kitchen to the dining room to the front desk — every student at CIIIH lives and breathes hospitality across all its dimensions, trained by Taj, Hyatt and ITC.
Kitchen labs, farm-to-table workshops, live cooking competitions, and masterclasses with world-class chefs.
Fine dining service, sommelier training, cocktail labs, restaurant management simulations, and guest-facing operations.
Front Office check-in simulations, GDS and PMS training, housekeeping standards, and luxury guest experience design.
Campus Gallery
Real moments from kitchens, dining rooms, front desks, field trips, and competitions — across all three departments.
Recent Highlights
Workshops, competitions, field visits, and celebrations across all three departments.
Prof. Jean-Luc Favre from Lausanne visited for a 3-day intensive on Swiss culinary philosophy and student evaluations. 90 students attended.
Two CIIH teams won Silver at the National Table Art Championship in Chennai. Students were assessed on cover lay, napkin folding, and guest interaction.
Rooms Division students spent 3 days at ITC Maurya — observing check-in, concierge, and revenue management operations at one of India's finest luxury hotels.
Prof. Jean-Luc Favre from Lausanne visited for a 3-day intensive on Swiss culinary philosophy and student evaluations. 90 students attended.
Two CIIH teams won Silver at the National Table Art Championship in Chennai. Students were assessed on cover lay, napkin folding, and guest interaction.
Rooms Division students spent 3 days at ITC Maurya — observing check-in, concierge, and revenue management operations at one of India's finest luxury hotels.
Batch by Batch
Every batch carries a cross-departmental identity — built together across the kitchen, dining room, and front desk.
Gold at NCC 2024, Silver in Table Art Nationals, and a Front Office team that won Best Simulated Property at CII's internal assessment. 96% placed.
Known for their immersive capstone dinner — where Culinary cooked, F&B served, and Rooms designed the guest journey. Judged "most memorable" by an ITC Executive.
First batch to place members internationally — in Dubai, Singapore, and Maldives across all 3 departments. Rooms Division had 3 students join Hyatt overseas.
The founding batch across all departments. They set CIIH's culture, built the traditions, and proved the EHL–CII model works from Day One.
In Their Own Words
From the kitchen pass to the front desk — voices from across all three departments.
At 5 AM I'm first in the kitchen. By 7 PM I don't want to leave. This place doesn't teach you a skill — it changes who you are as a cook.
The faculty immersion program pushed my limits in management. I gained real industry insight that put me ahead before I even graduated.
Learning beverage service from industry leaders gave me the confidence to compete globally. An unforgettable experience altogether!
At 5 AM I'm first in the kitchen. By 7 PM I don't want to leave. This place doesn't teach you a skill — it changes who you are as a cook.
The faculty immersion program pushed my limits in management. I gained real industry insight that put me ahead before I even graduated.
Learning beverage service from industry leaders gave me the confidence to compete globally. An unforgettable experience altogether!
Applications Open — 20265 Batch
Every batch carries a cross-departmental identity — built together across the kitchen, dining room, and front desk.
