B.Sc. (Culinary Arts)
Symbiosis prioritizes industry-academia collaboration throughout the student life cycle focusing on professional development, through a well-structured best quality industry internship with prominent hotels and food industries across the world.
Through the dynamic students centric learning methods, the curriculum lets the students gain hands-on experience and in-depth knowledge to excel in the culinary industry. The programme equips students with the knowledge and skills necessary for success in the ever-expanding culinary profession.
The 3-year learning focuses on areas of
- Foundation and Advanced Cooking Skills
- Advanced Bakery and Patisserie Skills
- Indian, Asian and European Cuisine
- Global & Contemporary Cuisine
- International Food Safety and Sanitation
- Food & Wine Pairing
- Food Styling, Food Journalism & Photography
- Food Enterprise Management and many more subject areas.
Why have a formal Culinary Arts Degree?
A formal Degree in culinary arts
- will prepare you to work in various culinary specialisations and in different positions within food industry.
- Through practice and exposure, you will learn the techniques, ingredients, and theories that are the foundation of the culinary world.
- Culinary School is the beginning of learning the cooking skills
- It prepares a solid foundation in basic and advanced skills
- Allows you to learn the language of the trade
- Basic food science and Nutrition
- Knowledge of sanitation, nutrition, and business
Why SSCANS?
- First school in the country to offer exclusive higher education culinary degree programmes under a university
- Global and upto date curriculum
- dynamic student centric learning methods
- Best quality international and Indian internship and placement with top hotels and organisations.
- State-of-the-art modern 1.25 lac sq ft campus with specialised kitchen labs, hospitality resource labs and well-equipped classrooms
- Highest ratio of girls with 60:40 girls to boys’ ratio for all courses
- Upto 75% practical learning
- Specialised Industry specific Certifications like ISO:22000 and HACCP quality certification for graduating batches
Career Opportunities as a Culinary Professional
- Work as a Chef in Hotels and Restaurants
- Chef in Fine Dine
- Pastry Chef
- Kitchen-Design Consultant
- Food Journalist
- Food Stylist
- Food Photographer
- Entrepreneur
- Sommelier
- Potential Celebrity Chef
- Concept Developer
Pedagogy
The study of fact, theory and concept is not sufficient to educate a Culinarian.
The culinary learning is based on the Culinary Master, Apprentice and Recipe Based Pedagogy. Opportunity to see the skills & processes and ingredients in action, and to practice them. Culinary Skills is a combination of the art and science and these skills can only be learned in practice.
Apart from usual chalk-n-talk, conscious effort to make the sessions interactive by Case Studies, Industrial Visits to understand the latest developments in the culinary field. Guest lectures of Specialists Chefs and Leading Celebrity Chefs for classroom inputs and demonstrations.
Being highly skill-oriented course, we have 60:40 ratio of practical to theory. Every practical is evaluated as continuous internal assessment.
Innovative Learning Atmosphere
Sustainability and circularity of economy are going to be the driving factors globally and students needs to learn aspects of these. Our students under the guidance of Chefs manage an organic garden, operate a hydroponic Herb Garden to get a first-hand feel in growing own fresh produce under the Farm to Table Concept growing vegetable, herbs, microgreens and edible flowers which is used for making various recipes
Students also operate and manage a bake shop called SymbiBake
Students undertake recipe development and sensory evaluation of recipes
They learn recipe balancing
Managing Restaurant and Organizing Functions
Participate in national and international culinary competitions
