"Nothing Is Impossible"
Lead Trainer Chef Training
Lead Trainer
Assistant Trainer
Lead Trainer
As the Proprietor of Imperial Hotel Management Training Institute, I am deeply proud of the role our institute plays in shaping the future of Bangladesh’s hospitality industry. Since the beginning of my journey in this field, my mission has been clear — to create a world-class platform where aspiring chefs and hospitality professionals can learn, grow, and excel with confidence. The hospitality industry is not just about serving guests; it is about creating experiences, touching lives, and inspiring excellence. Through dedication, innovation, and hands-on training, we are building a generation of talented young professionals who will carry our country’s name to the global culinary stage. I extend my heartfelt gratitude to our students, faculty, and industry partners for their trust and commitment. Together, we are not just training future chefs — we are shaping leaders who will redefine hospitality with passion and pride. — Mahamudur Rahman
Duration : Total 3 Months
Friday and Saturday
Total 24 Classes
Total Fees 30,000 Taka
Duration : Total 6 Months
Friday and Saturday
Total 48 Classes
Total Fees 45,000 Taka
+ 30,000 Taka Exam Fee
Duration : Total 5 Days
Sunday To Thursday
Total 5 Classes (15Hours)
Total Fees 5,000 Taka
Crown Plaza Dhaka (Gulshan)
Chef At Qatar Airways
Chef At Qatar Airways
OAK Eatery Newzealand
Head Chef
Dhoani Maldives Guesthouse
Le Meridien
Chef Sheraton Petaling Jaya Hotel Malaysia
Chef Jumeirah Beach hotel Dubai
“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.”
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
We will develop a programme that will meet your individual needs. We are committed to helping you achieve your Barista knowledge.
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