Bachelor of Science in Commerce (Culinary Arts)
About the Program
B.Sc (Culinary Arts) program provides insight into the art of preparation, cooking and presentation of food and prepares student for a career in the fast growing culinary field. It gives them the necessary skills, knowledge and exposure to the industry.
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Duration
- Four Years
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Eligibility Criteria
Pass in 10+2 (any discipline) with aggregate marks 50% and above. Students awaiting their final examinations results can also apply.
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Program Structure
The B.Sc (Culinary Arts) program consists of 27 courses. Students are additionally required to do 6 months of industrial training in the 5th semester. During each semester students are exposed to Electives which will enhance their skills. The actual offering of electives will however, depend on optimal number of students opting for the same.
Bachelor of Science in Culinary Arts
First Year
Semester I
Semester II
AE1
English Language Skills
AE 2
Environmental Studies
CC 1
Food Production I
CC 4
Food Production II
CC 2
Food and Beverage Service
CC 5
Grade Manger I: Art and Craft of Cold Kitchen
CC 3
Bakery I
CC 6
Bakery II
GE I
General Elective I
GE II
General Elective II
Second Year
Semester III
Semester IV
SE 1
Soft Skills
CC 10
Food Production IV: Intro to Indian
Cookery IICC 7
Food Production III- Indian
Cookery Part ICC 11
Purchase and Cost Control
CC 8
Alcoholic Beverage
CC 12
Food Commodities
CC 9
Grade Manger II: Art and
Craft of Cold KitchenGE IV
General Elective IV
GE III
General Elective III
DE I
Discipline Elective I
DE II
Discipline Elective II
Third Year
Semester V
Semester VI
IT
Industrial Training
SE 2
Business Communication
CC 13
Food Production V
CC 14
Personality Development
CC 15
Project
SE 3
Foreign Language
DE III
Discipline Elective III
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Electives
Students are encouraged to choose six courses from a list of elective. Elective course will be offered subject to an optimal number of students opting for the same elective.
General Electives (GE) GE I DE I Application of Computer Bakery Management Principles of Management Culinary Management GE II DE II Food Science & Nutrition Food safety and Quality Marketing Management Retail Management GE III DE III Hotel Accounting Hotel Economics Guest Relationship Management Human Resource Management GE IV Food & Beverage Control Resort Homestay Management