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Department of B.Sc. Culinary Science

Duration : 3 Years

Seats : 30 Only



CURRICULUM ( SUBJECTS )

Year 1 - Semester 1Subjects

  • Inroduction To Hospitality Industry
  • Basics Of Food Production
  • Basics Of food and beverage services
  • Introduction to Front Office & Accommodation
  • Communication Skills

Year 1 - Semester 1Practical

  • Culinary Skills - I
  • Baking Skills - I
  • Restaurant service

Year 1 - Semester 2Subjects

  • Indian cuisine
  • Regional & Staple Food
  • Food & Beverage Studies
  • Nutrition & Food Science

Year 1 - Semester 2Practical

  • International Culinary Art
  • Indian Culinary Art
  • Baking Skills - II
  • Fundamentals Of Information Technology

Year 2 - Semester 3Subjects

  • Eastern Indian Cuisine and Culture
  • Beverage
  • Food Cost Controls
  • Larder & Charcuterie
  • Gastronomy

Year 2 - Semester 3Practical

  • Regional Indian Cuisine
  • Intermediate Bakery
  • Confectionary
  • Larder & Short Order Cookery

Year 2 - Semester 4Subjects

  • Industrial Training (16 weeks)
  • Training Report & Log Book
  • Viva Voce

Year 3 - Semester 5Subjects

  • Advanced Food Production
  • Food Legislation
  • Indian Culture & Traditions
  • PAN Asian Cuisine

Year 3 - Semester 5Practical

  • Techniques of Pan Asian Cuisine
  • Contemporary European Cuisine
  • Advanced Techniques of Baking & Pasty
  • Personality Development

Year 3 - Semester 6Subjects

  • Kitchen Facilities Planning
  • Environmental Consciousness
  • Entrepreneurship & Restaurant Start up
  • Food Safety Management
  • Culinary Elective*
    • Food Photography & Presentation
    • Institutional, Hospital & IndustrialCatering
    • Confectionary, Chocolaterie& Sugar Craft
  • Project Report

Year 3 - Semester 6Practical

  • Art of Garde-Manger
  • Food & Beverage – Alcoholic& Non Alcoholic

Click here to open an Elective Subject List



Careers & Placement Opportunities for B.Sc. Culinary Science


Expert Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.

ONE GIANT LEAP FOR YOUR FUTURE

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