How to Become a Chef After 12th: Courses, Fees and Salary in India (2026)
To become a chef after 12th in India, choose a...
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To become a chef after 12th in India, choose a culinary or food production course, learn cooking through practical kitchen training, complete an industry internship and start working as a commis chef. Students from science, commerce and arts can pursue this career. Depending on the course, training may take six months to three years or more, while entry-level salaries commonly fall around ₹2–3.5 lakh per year. Actual fees and salaries depend on the institute, employer, city and experience.
If you enjoy cooking and want to turn it into a profession, you have several options after Class 12. You can take a short culinary certificate, pursue a diploma in food production or choose a degree in hospitality management.
This guide explains the available chef courses after 12th, their eligibility, fees, duration, career options and salary prospects to help you choose the right path.
You do not need to become an expert cook before joining a professional course. What matters is your interest in food, willingness to learn and ability to work in a busy kitchen.
Follow these steps to start your career as a chef.
Complete Class 12: Students from arts, commerce and science can apply to many culinary and hotel management programmes. Some vocational courses also accept Class 10 pass students.
Choose a chef course: Compare certificates, diplomas and degree programmes based on practical training, fees and career goals.
Learn professional cooking: Develop skills in food preparation, cooking methods, knife handling, kitchen hygiene, food safety and presentation.
Complete an internship: Gain experience in a hotel, restaurant, catering business or another professional kitchen through an industry training programme.
Apply for entry-level kitchen jobs: Start as a commis chef, trainee cook or kitchen assistant, depending on your qualification and the employer.
Build experience and specialise: Learn different kitchen stations before progressing towards senior roles such as chef de partie, sous chef and executive chef.
A chef’s career depends on practical ability as much as formal education. Regular practice, discipline and experience working with a professional kitchen team make a difference over time.
Most culinary and hotel management programmes do not require students to have studied a particular stream in Class 12. Arts, commerce and science students can all apply to many courses.
However, the eligibility requirements are not the same everywhere.
| Requirement | What to check |
|---|---|
| Educational qualification | Class 12 for many diploma and degree programmes; some vocational courses accept students from Class 8 or Class 10 |
| Stream | Many courses accept arts, commerce and science students |
| Minimum marks | Depends on the course and institute |
| Entrance examination | Required for certain programmes, while others have separate admission procedures |
| Age limit | Check the current rules for the specific course |
| Practical skills | Interest in cooking, discipline, teamwork and willingness to learn |
Yes. One option is the three-year B.Sc. in Hospitality and Hotel Administration offered through participating institutes affiliated with the National Council for Hotel Management and Catering Technology (NCHMCT).
For this programme, candidates must pass Class 12 or an equivalent examination from a recognised board or institution, with English as one of the subjects. Admission is based on NCHM JEE merit and the applicable counselling process. The published eligibility criteria specify no age bar.
You can check the official NCHMCT course and admission information for the current requirements.
Keep in mind that this is a hospitality degree, not a specialised culinary arts degree. It includes food production alongside other areas of hotel operations.
After Class 12, you can choose a chef course based on your career goals, budget and how much time you want to spend studying. Here are the main options to consider.
| Course | Duration | Approx. Fees |
|---|---|---|
| Certificate in Culinary Arts | 3–12 months | ₹20,000–₹2 lakh |
| Diploma in Food Production | 1–1.5 years | ₹70,000–₹1.5 lakh |
| Diploma in Culinary Arts | 1–2 years | ₹1–₹4 lakh |
| Degree in Culinary Arts | 3 years | ₹3–₹8 lakh |
| Bachelor’s in Hotel Management | 3–4 years, depending on the programme | ₹3–₹8 lakh or more |
Fees are indicative estimates and can vary depending on the institute, facilities and course structure. Check the latest fee details before taking admission.
If you want to start working sooner, a certificate or diploma can be a practical choice. However, if you want broader knowledge of kitchen operations, food production and hotel management, a degree programme may suit you better.
Before choosing any course, check how much practical kitchen training and industry exposure it offers. These are important for developing the skills needed to work as a professional chef.
Both government and private institutes can be suitable. The right choice depends on the programme, training quality, fees and the opportunities available to students.
| Factor | Government institute | Private institute |
|---|---|---|
| Fees | Often more affordable, depending on the programme | Vary widely |
| Admission | May involve an entrance examination and competitive selection | May involve direct admission, merit or institute-specific procedures |
| Practical training | Depends on facilities and course structure | Depends on kitchen facilities, trainers and practical hours |
| Industry exposure | Varies by institute and programme | Varies by institute and programme |
| Course choices | Offers specific certificate, diploma and degree programmes | May offer certificates, diplomas and degrees |
| What to verify | Current prospectus, fees, eligibility and seats | Qualification, affiliation, fees, practical training and internships |
A government institute may be a good option if you want a recognised qualification at a comparatively affordable cost and meet its admission requirements.
A private institute may suit you if its curriculum, facilities and location fit your needs. However, higher fees do not automatically mean better training or better job opportunities.
Before deciding, visit the campus if possible. Ask to see the training kitchen, understand the practical schedule and find out where students have completed their internships.
Check these five things before paying your admission fee:
Practical training: Find out how many hours you will spend cooking and how many students share a kitchen.
Course syllabus: Look for food production, cooking methods, hygiene and food safety.
Internship: Ask about its duration, hotel partners and whether it is paid.
Qualification: Verify the awarding body and relevant approval or affiliation.
Total fees: Include tuition, uniforms, kitchen tools, examinations, accommodation and other charges.
Also ask about the jobs previous students obtained. Treat guaranteed placement claims cautiously and check what any published placement figures actually measure.
A hotel commis chef earns about ₹2.3–2.7 lakh a year on average, or ₹18,000–20,000 a month in hand. Many hotels also give meals, and sometimes accommodation. Salary websites differ, so treat these as ranges, not promises.
Role | Annual pay | What affects pay |
|---|---|---|
Commis chef | ₹2–5 lakh | Employer and city |
Chef de partie | ₹3–7 lakh | Station and cuisine |
Sous chef | ₹5–18 lakh | Size of the property and team |
Executive chef | ₹10 lakh and above | Menu, costing and reputation |
Pay also depends on where you work: a five-star hotel, a cloud kitchen, an airline caterer or a cruise line. A ₹4.5 lakh course equals more than a year of a fresher’s pay, so compare fees with salary before you decide.
Most chefs begin with basic kitchen responsibilities and gradually take on more complex work.
Commis chef: Prepares ingredients and assists senior chefs.
Chef de partie: Manages a particular kitchen section.
Sous chef: Helps supervise kitchen operations and staff.
Executive chef: Oversees menus, food costs, kitchen teams and food quality.
Progression depends on experience, performance and available opportunities. Other career options include becoming a pastry chef, working in catering or cruise kitchens, teaching culinary skills after gaining experience, or opening a cafe or cloud kitchen.
| Factor | Chef course | Hotel management course |
|---|---|---|
| Main focus | Cooking and food production | Multiple hospitality departments |
| Suitable for | Students who want to work mainly in kitchens | Students who want broader career options |
| Common routes | Certificate, diploma or culinary degree | Diploma, BHM, BBA-HM or B.Sc. |
| Career options | Cook, commis chef, pastry chef | Kitchen roles, service, front office and other hospitality jobs |
If you are certain that cooking is your preferred career, a specialised culinary or food production course may be the more direct route. If you also want to explore other hotel departments, hotel management may offer greater flexibility.
You can become a chef after 12th through a certificate, diploma, vocational programme or hospitality degree. The right choice depends on your budget, interests and the type of kitchen work you want to pursue.
Compare practical training, course fees, qualifications and internship opportunities before enrolling. If you are exploring courses in Noida, review AIHM’s available programmes and request the latest admission details to see which option suits your goals.
Yes. Many culinary and hotel management courses accept students from all three streams, subject to their eligibility requirements.
A certificate or diploma in culinary arts or food production suits students who want to focus on cooking. A culinary degree or hotel management programme may be better for those seeking broader training.
Fees depend on the course and institute. Short certificates may cost tens of thousands of rupees, while degree programmes can cost several lakh rupees. Check the latest fee schedule before applying.
Yes. You can enter the profession through an appropriate certificate, diploma or vocational training programme and develop your skills through work experience.
Some certificates take a few months, while diplomas may last 1–1.5 years or longer. Hospitality degrees commonly take three years. Senior positions require additional experience.
Yes, if the course includes meaningful food production training and you want to keep other hospitality career options open.
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