Imperial Hotel Management Training Institute
34 Shaheed Abrar Fahad Ave, Dhaka 1000, Bangladesh 
Email: [email protected] Phone 01313869911 or 01313865511

The People Who Make It Happen

"Nothing Is Impossible"

Chef Mohammad Ali

Head of F&B Production 

Chef Farzana Afrin

Head of Bakery And Pastry

Chef Alamgir Chowdhury

Lead Trainer

Chef Nasrin Trisha

Lead Trainer

Chef Fatema Akhter

Lead Trainer

Chef Montu Chakma

Assistant Lead Trainer

Chef Mitu

Assistant Trainer

Abida Sultana

Assistant Lead Trainer

For professionals

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Professional Chef course 

Duration : Total 3 Months
Friday and Saturday 
Total 24 Classes 
Total Fees 30,000 Taka

City & Guilds Diploma in Food Preparation & Culinary Arts 

Duration : Total 6 Months
Friday and Saturday 
Total 48 Classes 
Total Fees 45,000 Taka 
+ 30,000 Taka Exam Fee

Bakery And Pastry

Duration : Total 3 Months
Friday and Saturday 
Total 24 Classes 
Total Fees 25,000 Taka

Our Hospitality partners

Funded Course Under ADB

“Imperial Hotel Management Training Institute proudly provides training under the Skills for Industry Competitiveness and Inclusive Program (SICIP), funded and supervised by the Asian Development Bank (ADB). Each year, over 200 students graduate from our institute in both Production and Service departments through this fully funded program.”

City & Guilds Diploma in Food Preparation & Culinary Arts (6 Months)
Total : 75,000 Taka

Unit 201 Understand the hospitality industry
Unit 202 Understand business success
Unit 203 Provide guest service
Unit 204 Awareness of sustainability in the hospitality industry
Unit 205 Professional workplace standards
Unit 206 Understand own role in self development
Unit 207 Food safety
Unit 208 Meet guest requirements through menu planning
Unit 209 Mise en place
Unit 210 Cooking methods, techniques and commodities: boiling, poaching and steaming
Unit 211 Cooking methods, techniques and commodities: stewing and braising
Unit 212 Cooking methods, techniques and commodities: baking, roasting and grilling
8064-01 Level 2 Diploma in Food Preparation and Culinary Arts
Unit 213 Cooking methods, techniques and commodities: deep and shallow frying
Unit 214 Understand food commodities

Bakery And Pastry

Total 3 Months 25,000 Taka

Class 1 – Pound Cake 1. Vanilla pound 2. Chocolate pound. 3. Cup cakes 
Class 2 – Carrot & Banana Cake , Jam roll 
Class 3 – Bread 1. Milk Bread 2. Chelsea Bun 3. Dinner roll, hotdog 
Class 4 – Bread 1. Brioche Bun 2. French Bread 3. Raisin Bread 4. Brown Bread 
Class 5 – Tart & Pie 1. Apple pie 2. Fruit Tart 3. Lemon Tart 
Class 6 – Doughnuts & Brownie
Class 7 – Puff pastry sheet making 
Class 8 – Product making 1. Chicken patties 2. Cheese Straw 3. Fruit puff 4. Blueberry supreme. 5. Cream hon 6. Palmirah 
Class 9 – Sweet Paste 1. cookies ( butter ice) 2. Piped Ice 3. Salted Class 10 – Cream caramel, Mousse, Fruit trifle 
Class 11 – Ice Cream 1. Vanilla ice cream 2. Chocolate Ice cream 3. Strawberry as royal charlotte 4. Pistachio 
Class 12 – Serving 
Class 13 – Tiramisu 
Class 14 – Choux Pastry 1. Chocolate éclair 2. Croquembouche 3. Cream Puff 
Class 15 – Danish Dough sheet making
Class 16 – Danish Dough Product 1. Crossiant 2. Cinnamon Bun 3. Fruit Danish 4. Chocolate 
Class 17 – Sponge Cake 1. Vanilla 2. Black Forest 3. Lemon 4. Pineapple upside 
Class 18 - Decoration 
Class 19 – Sponge 1. Butterscotch 2. Baked Cheese Cake 3. Mocha Cake 4. Red Velvet Cake 
Class 20 – Decoration Class 21 – Pizza 
Class 22 – Theory Class 23 – Theory Class 23 – Theory
Class 24 Exam

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