Program Fees For B.Sc Culinary Arts (Indian Students)

Amount for 1st Year

Academic Fees (Per Annum)

Rs. 3,50,000

Institute Deposit (Refundable)

Rs. 20,000


Program Fees For B.Sc Culinary Arts (International Student)

Amount for 1st Year

Academic Fees (Per Annum)

Rs 5,25,000

Administrative Fees (Non Refundable)

Rs 40,000

Institute Deposit (Refundable)

Rs 20,000


** Hostel and Mess Fees For Indian & International Students (Subject to change campus and accomodation type wise , e.g. Single Sharing , Twin Sharing, Triple Sharing, Four Sharing, Dormitory)

Amount( For Indian Student) for 1st Year

Amount(For International Student ) for 1st Year

Mess Fees ( Per Annum )

Rs 57,500

Rs 57,500

Hostel Deposit (Refundable)

Rs 15,000

Rs 15,000

Hostel Fees ( Different, Subject to Sharing , Per Annum)

 

 

** Three Sharing

Rs 88,500

Rs 88,500


Program Fees For B.Sc Culinary Arts (Indian Students) 1st Year (Amount in )
1st Installment 2nd Installment
Academic Fees ( Per Annum) Rs 1,75,000 Rs 1,75,000
Institute Deposit (Refundable) Rs 20,000 -
Hostel Deposit ( Refundable) Rs 15,000 -
** Hostel Fees (Per Annum) Rs 44,250 Rs 44,250
** Mess Fees (Per Annum) Rs 28,750 Rs 28,750
Installments Rs 2,83,000 Rs 2,48,000
Installments Pay by Date At the time of Admission 30 Nov 18

Installments for B.Sc Culinary Arts (International Students) 1st Installment 1st Year (USD Equivalent to INR)
2nd Installment 3rd Installment
Administrative Fees (Non Refundable) Rs 40,000 - -
Academic Fees ( Per Annum) Rs 45,000 Rs 2,17,500 Rs 2,62,500
Institute Deposit (Refundable) Rs 20,000 - -
Hostel Deposit ( Refundable) - - -
** Hostel Fees (Per Annum) - Rs 44,250 Rs 44,250
** Mess Fees (Per Annum) - Rs 28,750 Rs 28,750
Installments Rs 1,05,000 Rs 2,90,500 Rs 3,35,500
Installments Pay by Date At the time of acceptance of offer Latter (USD Equivalent to INR) At the time of Reporting to SCIE 30 Nov 18

* Fees could increase by 10% annually. Fees would also be impacted by any introduction/change in government Taxes, as and when applicable.

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