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Craftsmanship Course


Scientific Cooking methods and skills are learned hands on. The course covers the planning and preparation of Indian and International dishes, the various aspects of Hygiene Nutrition etc .Baking is an art which is in great demand today and baking is an industry in itself, both in the Hotel Industry and as a standalone Industry The demand for good Bakers is ever on the rise. A candidate who completes this course learns the theory and practice of Baking, breads, bread rolls, cakes, pastries, cookies and their garnishes etc and has a great scope and career path. Special emphasis is placed on discipline grooming and hard work.


Duration of the Course: 1 ½ Years

In Institute Training: 34 Weeks

Industrial Training: 17 Weeks

Eligibility: Pass 10 of (10+2) System

Age Limit: 22 Years


Selection for admission will be made on the basis of the marks obtained in the qualifying examination.


The course is of one and half years followed by seventeen weeks of Industrial Training. Classes are conducted at the institute involving theory input and practical laboratory teaching. The subjects covered are Cookery and Larder, Bakery and Patisserie, Hygiene, Equipment Maintenance as well as Costing. Students are tested through internal assessment tests and term end examinations. Students are trained in different types of service, knowledge of menus, ingredients, preparation and accompanying garnishes.

Hygienic cooking is in progress. Students are learning the art of cooking modern nutritious and delicious food in the state of the art cuisine. The laboratory is equipped with all modern amenities and provides the basics of culinary science also. The atmosphere is very congenial and attracts many students who really love to learn the art of cooking.

The art of baking is ever increasing and of utmost demand in all hotel industry. Production of hygienic baked food is always needed to maintain quality and also to attract customers. Kingston educational Institute has a hotel management college which has a state of the art laboratory to teach contemporary bakery mechanism. Guided by Eminent Professor and Chef, Sujoy Saha, students get a hands on training in its own in house bakery unit.

Students are learning the basic course in craftsmanship in food production. Fresh vegetables and other accessories are being processed in a hygienic way maintaining all standard norms. The cuisine is the centre of attraction for all aspiring candidates. Cleanliness and decorum is being maintained at all levels.


Books are our evergreen companion through thick and thin and at Kingston, we offer seven digital libraries as the guiding source of innovation.

There are more than 30,000 items including fiction/non-fiction, textbooks, curriculum guides and supplemental classroom materials, and educational media including CDs, DVDs, documentary videos, subscribed magazines, newspapers, and databases on all subject fields.

The E-resources include journals, conference proceedings, reports, and a whole lot of materials meeting the academic requirements of the user. The digital library ensures potent searching and an enhanced catalog display.


Webinars allow the students to connect with experienced industry individuals across the globe in different time zones and locations.

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