The craft of managing a kitchen and the operational dynamics of a hotel are understood solely by those who experience it firsthand. Creating an unforgettable experience is a splendid fusion of skill, speed, patience, and communication that merges into a flawless rhythm. Every chef, team member, and manager in prestigious hotels acts in concert to ensure that every component is operated flawlessly.
To achieve mastery and the ability to synchronize effectively, it is essential to receive both theoretical and practical skills training from an institution committed to educating students to think, respond, and serve beyond the norm. With four decades of expertise in training students in hospitality, the Asan School of Hospitality (ASH) stands as a significant platform for aspiring students who see an established and well-defined career in the field of hotel management and culinary arts. Alongside the expertise of industry specialists and practical situational education, Asan School delivers an all-encompassing experience of enjoyment and knowledge.
Pioneering Hospitality Excellence Since 1986
Late Shri A.K. Gopalan, Founder General Secretary of Asan Memorial Association envisaged the need for vocational education and in 1986, established the Asan Memorial Institute of Hotel Management & Catering Technology Chennai (now Asan School of Hospitality) making it India’s First Hospitality and Catering Institute in the private sector, approved by the A.I.C.T.E, Government of India, New Delhi and affiliated then to the Directorate of Technical Education (DOTE), Government of Tamil Nadu under the leadership of the legendry Principal Mrs. Krishna Arora. The school takes immense pride in being industry-ready throughout their pedagogy.
Asan School of Hospitality currently offers a three-year degree in B.Sc. Hotel & Catering Management affiliated to the University of Madras under Asan Memorial Arts & Science College, Diploma and Certification programs in Culinary and Pastry Arts, F&B Service affiliated to the Tourism Hospitality Skill Council NSDC. Here, students are rigorously trained in operational and management practices, keeping in mind the superlative hotel standards. While hotel management forms the academic backbone, the institute’s evolving programs reflect global hospitality demands. The curriculum consists of niche expertise such as European pastry arts, Cruise culinary management, ancillary food and beverage service specializations like Bartending, Barista training, and the diploma program emphasizes on professional culinary & pastry arts. The institute uses AI for menu planning and designing recipes based on raw materials provided and also for operational systems and controls. The school is led by Chef Vinod Kumar S.T. Director, who brings with him three decades of academic excellence specializing in culinary training and international cruise lines placements. The institute ensures each and every student walks out as a true professional, ready to join renowned hotels, resorts, international cruise liners and related sectors.
World-Class Infrastructure, Hands-On Mastery
Set on a spacious green campus at Jaladianpet Chennai, the institute has wi-fi enabled large impressive academic blocks, modern classrooms with AV facility, well-equipped laboratories, a comprehensive library, a conference hall, a 1000-seater auditorium, well-developed landscaped grounds, and extensive sports facilities including Cricket, Football, and Badminton courts.
The school features modern professional kitchens and pastry labs, exclusive training restaurant and bar, student-managed café, and a well-furnished students operated cafeteria. Culinary major students undergo layers of professional hands-on exposure, from basic training kitchen for first-year learning and quantity training kitchen to the advanced kitchen in the final year. The infrastructure extends further to a hotel guest room & suites, full front-office & lobby setup for training in guest relations and systems, etiquette. The institute also offers professional counselling services, and has a dedicated training and placement cell.
Regular professional revamping of the course curriculum as per the industry requirements, continuous exposure to industry-focused culinary events such as theme lunches, food festivals, master chef sessions, workshops related to facility management, bartending, industrial visits are some of the USP’s of the school since its inception. Beyond the curriculum, first-aid and fire-fighting modules are conducted every year.
Industry-Veteran Faculty, Continuous Excellence
Faculty excellence forms the backbone of the institute’s academic strength. Trainers are appointed only after meeting strict criteria, one of them being a minimum of five years of industry experience, and global experience is highly valued. Many educators are postgraduates and are motivated to pursue doctorates and national-level teaching eligibility certifications. Additionally, the school of hospitality encourages trainers to participate in regular faculty development programs, industry refresher courses, and personal leadership initiatives.
100% Placements, Michelin-Starred Alumni
Asan School of Hospitality takes pride in their 100% placement record. The institute aims to create professionals that the industry cannot overlook. The in-house training and placement cell, along with continuous alumni mentorship and industry collaboration, prepares students to be confidently absorbed into their professional roles. The institute shares long-standing ties with leading hospitality brands such as Taj, Oberoi, ITC, Leela, Radisson, and international cruise lines like Carnival and Costa for students’ internships and placements.
At ASH, students are encouraged to engage in part-time and weekend positions at reputable fine-dining establishments, patisseries, and outdoor catering services throughout the program, allowing them to acclimate to a professional working environment, stay connected with the industry trends, and relate their experiences to their academic studies.
Several alumni have earned international recognition, some of them being Michelin-starred chefs in destinations like Macau Hong Kong, and in Europe, some are well known celebrity chefs while others have taken up leadership roles within the corporate environments and are also successful entrepreneurs. It is not an overstatement to say that these days one can encounter at least “a couple of ASHnaites” in any part of the globe both on land and on sea, engaged in the hospitality, tourism and related sectors. The school maintains a strong bond with their diverse alumni.
Cloud Kitchens to Global Collaborations
Asan School of Hospitality plans to launch on-campus cloud kitchens, food pod pilot projects, and structured incubation support. In addition to their curriculum, the hospitality school is looking forward to introducing more niche, demand-driven programs ranging from specialized culinary tracks to short-term industry-specific certifications. The college also aspires to strengthen global collaborations, expand technology and AI integration, and continue to invest in faculty development. Guided by a legacy of trust and driven by future aspirations, the institute continues to redefine hospitality education.
