Bachelor of Science in Commerce (Culinary Arts)
|Admission Calender for BSc-culinary-arts Program|
|Last date for submission of duly completed Application Form along with Admission Fees & release of Provisional Admission Letters||August 20, 2022|
|Registration with scrutiny of original certificates & Payment of First Semester Fee||August 24, 2022|
|Commencement of Classes||August 29, 2022|
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.
- Three Years
Pass in 10+2 (any discipline) with aggregate marks 50% and above. Students awaiting their final examinations results can also apply.
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
English Language Skills
Food Production I
Food Production II
Food and Beverage Service
Grade Manger I: Art and Craft of Cold Kitchen
General Elective I
General Elective II
Food Production IV: Intro to Indian
Food Production III- Indian
Cookery Part I
Purchase and Cost Control
Grade Manger II: Art and
Craft of Cold Kitchen
General Elective IV
General Elective III
Discipline Elective I
Discipline Elective II
Food Production V
Discipline Elective III
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