The faculty at the college is experienced, with an average age between 28 to 45 years, including professionals like interior designers and architects. There are about 10 to 12 staff members who teach core subjects such as Food Production, Food and Beverage Service, Accommodation, and Accounts. Approximately 4-5 lecturers are noted for their effective teaching. The faculty is approachable, supportive, and makes learning engaging with practical examples. Most teachers are highly qualified, many pursuing or holding doctorates, and they encourage student participation in various events.
The faculty-to-student ratio is favorable due to low student attendance, roughly 30%. The teaching methods are clear, incorporating modern equipment and real-world applications, and they cover the syllabus in time for exams. An average subject includes around 30 lectures. Despite strict rules, the teaching quality is praised, though there are mentions of partiality and lack of project involvement by some faculty members.



























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