Skip to main content

ICI Admission Notification 2021-22

INDIAN CULINARY INSTITUTE, TIRUPATI AND NOIDA

(An Autonomous Body under Ministry of Tourism, Govt. of India)

ANNOUNCES ADMISSION TO

BBA IN CULINARY ARTS 3 YEARS (2021-2024)

MBA IN CULINARY ARTS 2 YEARS (2021-2023)

Under collaborative scheme with IGNTU Amarkantak

(A Central University Established by an Act of Parliament)

Last Date for Submitting online Application is 15th July 2021

Mode of Selection for admission will be intimated Later

BBA in Culinary Arts (240 Seats)
MBA in Culinary Arts (60 Seats)

No of Seats at ICI Tirupati and Noida 

(120 Seats in each centre)

No of Seats at ICI Tirupati and Noida 

(30 Seats in each centre)

Link for Online Application  for BBA in Culinary Arts Click Here 

Link for Online Application  for MBA in Culinary Arts  Click Here

  FEE STRUCTURE FOR BBA IN CULINARY ARTS AND MBA IN CULINARY ARTS

MBA and BBA Fee Structure is same 1st to 4th Sem

MBA CA 2021-22

MBA CA 2022-23


BBA CA 2021-22

BBA CA 2022-23

BBA CA 2024-25

Component

1st Sem

2nd Sem

3rd Sem

4th Sem

5th Sem

6th Sem

Admission Fee

1000

NIL

NIL

NIL

NIL

Nil

Tuition Fee

75000

70000

75000

70000

75000

70000

Examination Fee

2000

2000

2000

2000

2000

2000

Caution Money

2500

NIL

NIL

NIL

NIL

NIL

TOTAL

80500

72000

77000

72000

77000

72000

Hostel facilities for 100% Boys and Girls are available in both the campuses. Hostel fee (Including Mess Charge and Caution Money) Rs.35000/- per Semester will be charged if the facility availed.

Application Fee: Nil                Toll Free No 18001803151, 01202556311, 9717810395


ICI Noida Address In-charge Finance Officer, Indian Culinary Institute, Block- A 35, Sector -62, Noida (Uttar Pradesh) 201309, Email:indianculinaryinstitute@gmail.com  

Application needs to be submitted only through online portal www.thims.gov.in

ICI Social Media Link Facebook     Twitter    Instagram    YouTube   LinkedIn

For More Information about admission Join our Telegram Channel http://t.me/indianculinaryinstitute

Comments

Popular posts from this blog

MBA in Culinary Arts Seat Allotment

 All the shortlisted candidate as mentioned below are offered admission in MBA in Culinary Arts 2020-22 on Provisional basis, subject to fulfilling of all the admission norms as prescribed including 50% aggregate marks for general and OBC (45% for SC/ST) in Graduation. 2. Candidates are advised to submit their document for verification and undertaking, in case of appearing graduation, they will submit the graduation passing certificate with minimum 50% before 30th October 2020, failing to provide the same his/her admission shall stand cancel. 3. For conformation of admission, candidate will be require to deposit Rs 40,000 (part of 1st Semester Fee of Rs.80,500) latest by 18th Sep 2020 through digital payment (E.g. RTGS,NEFT, Online Transfer etc.) in to either of the ICI branch (Tirupati or Noida) centre Account as mention below, failing which seat offered will be cancelled and the candidate will have no right for admission in MBA in Culinary Arts (2020-2022). It is to be noted that...

Aims And Objectives Aims & Objectives of the Indian Culinary Institute

Aims And Objectives Aims & Objectives of the Indian Culinary Institute Society 1. To offer structured regular programmes of study specific to culinary arts leading to graduate and post graduate level degrees; 2. To offer courses in allied subjects, such as food science nutrition, hygiene & standards, molecular gastronomy; 3. To conduct demand driven certificate and diploma courses relating to culinary arts and cuisine; 4. To award its own certificates and diplomas; 5. To affiliate with a university for the award of degrees; 6. To evolve into and serve as world class resource centre in its subject domain, conforming to international benchmarks that have been set by Le Cordon Bleu, Culinary Institute of America and other such institutes and striving to be the gold standard for India Cuisine worldwide. 7. To serve as an institutional facilitator for the meeting of Indian cuisine researchers / experts with those in the other countries; 8. To serve as the nodal point for the propaga...