Institute of Hotel Management and Catering - [IHMC]

IHMC-U, Balicha is equipped with industry-standard training facilities across 9 departments — giving every student the hands-on skills that five-star hotels actually require.

Every lab and classroom at IHMC-U is designed to replicate actual hotel and restaurant operations — so students are ready for the industry from day one of employment.

Once students have built a strong foundation in cookery, they progress to the Advanced Training Kitchen — a fully equipped, industry-standard facility where elaborate multi-cuisine dishes are prepared and refined.

This kitchen is designed to mirror the environment of a professional hotel kitchen, giving students the confidence and competence to perform from day one of their career.

The Bakery and Confectionery Lab covers all bakery and pastry requirements of the hospitality curriculum. Students learn to prepare exquisite artisan breads, pastries, cakes, and desserts from scratch using professional-grade equipment.

This lab has produced several IHMC-U alumni who have gone on to work in bakery departments at international properties — including Hurawali Maldives.

The Basic Training Kitchen is the starting point for all IHMC-U food production students. This is where the fundamentals of cookery are introduced — knife skills, stocks, soups, sauces, and basic preparations that form the backbone of professional cooking.

Every student spends their foundational semesters in this kitchen before progressing to the Advanced Training Kitchen. The discipline, precision, and hygiene standards taught here stay with graduates throughout their careers.