With a state-of-the-art world class campus infrastructure equipped with modern practical learning labs and Asia’s largest Studio Kitchen, the institute focuses on providing sustainable education in the areas of culinary arts and science, food processing and health and nutrition.
At Symbiosis School of Culinary Arts and Nutritional Sciences (SSCANS), we are committed to integrating global sustainability goals with national education priorities and indigenous knowledge. Our curriculum is meticulously designed to align with the United Nations Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 4 (Quality Education), and SDG 12 (Responsible Consumption and Production), by fostering innovative food solutions, sustainable nutrition practices, and ethical food entrepreneurship. Embracing the National Education Policy (NEP) 2020, our programs emphasize multidisciplinary learning, skill-based education, and industry-academia collaboration, ensuring our graduates are equipped for the evolving global food and hospitality landscape. Additionally, SSCANS integrates elements of the Indian Knowledge System (IKS) by incorporating Ayurveda-based nutrition principles, traditional food processing techniques, and regional culinary heritage, thereby preserving and promoting India’s rich gastronomic traditions. Through cutting-edge research, hands-on experiential learning, and a commitment to sustainability, SSCANS shapes future leaders who will revolutionize the food industry with innovation, inclusivity, and responsibility.