Programmes
Programmes Structure
Objective
The objectives of the programme are to :
- Develop a professional understanding of culinary arts as a specialized section of the hospitality industry that will provide immediate career opportunities.
- Provide exposure to industry-specific skills.
- Learn safe food handling, proper use of equipment and food presentation.
- Become familiar with the purchasing, storage and handling of a wide range of food products.
- Be equipped to take advantage of entrepreneurial opportunities that are prevalent in the food industry.
- Learn management principles of a variety of commercial and non-commercial food service operations.
Duration
- Three year, full-time programme
Objective
The objectives of the programme are to :
- Develop a professional understanding of culinary arts as a specialized section of the hospitality industry that will provide immediate career opportunities.
- Provide exposure to industry-specific skills.
- Learn safe food handling, proper use of equipment and food presentation.
- Become familiar with the purchasing, storage and handling of a wide range of food products.
- Be equipped to take advantage of entrepreneurial opportunities that are prevalent in the food industry.
- Learn management principles of a variety of commercial and non-commercial food service operations.
Duration
- Three year, full-time programme
Objective
The objectives of the programme are to :
- Develop a professional understanding of culinary arts as a specialized section of the hospitality industry that will provide immediate career opportunities.
- Provide exposure to industry-specific skills.
- Learn safe food handling, proper use of equipment and food presentation.
- Become familiar with the purchasing, storage and handling of a wide range of food products.
- Be equipped to take advantage of entrepreneurial opportunities that are prevalent in the food industry.
- Learn management principles of a variety of commercial and non-commercial food service operations.
Duration
- Three year, full-time programme
Courses and Specializations
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Culinary Foundations (Practical) | 5 |
| 2 | Culinary Foundation | 5 |
| 3 | Basic Bakery & Pastry Art (Practical) | 3 |
| 4 | Basic Bakery & Pastry Art (Theory) | 3 |
| 5 | French-1 | 2 |
| 6 | Fundamentals of Food Science | 2 |
| 7 | Core Environmental Studies | 0 |
| Total | 22 | |
Number of
Credits: 5 credits
Level: 2
Course Description: Great
cuisine rests on the mastery of seemingly
simple
preparations and techniques that determine
the
quality of the final product. The most
crucial
of these is knife skills, which students
begin
to learn right at the start of their
studies. We
also emphasize proper handling of
professional
state of the art equipment’s, food
processing,
various methods of cooking, preparation of
stocks and the essential skills of meat,
fish,
and poultry fabrication as well as food
safety.
To learn and practice the fundamental
culinary
skillsby repetitive on hands training is the
key
to be a professional chef.
Number of
Credits: 5 credits
Level: 2
Course Description: An
introduction to the gastronomic world. This
course will provide insights into the
professional aspects of Culinary Arts. It
will
provide a systematic understanding of the
key
aspects of professional practice in the area
of
culinary arts with detailed theoretic
knowledge.
Number of
Credits: 3 credits
Level: 2
Course Description:Basic
Bakery and Patisserie is designed to give
students a strong foundation on which to
build their practical skills and knowledge.
As student’s progress, they learn to prepare
a wide selection of breads, desserts and
pastries through practical sessions and
demonstrations. This course is designed to
gain a firm foundation of the basics with
regards to identification of equipment to
use for the various processes, how to
combine ingredients together to make the
wide array of products, how to work safely
and hygienically and how to use the
appropriate baking techniques.
Number of
Credits: 3 credits
Level: 2
Course Description: This
course will focus on exploring fundamental
theory and the science of the ingredients
used in bread and pastry. Students learn the
different commodities used in the Bakery
including varieties of flour, raising
agents, sugars and liquids and how the
interactions of ingredients affect the
outcome. This course is designed to give
students an understanding of basic concepts
and skills that is key to success in the
Bakery and Pastry department.
Number of
Credits: 2 credits
Level: 1
Course Description:This
course creates awareness about the
importance of French language in hotel
operations and thus assists students to
acquire the correct pronunciation of French
terminology.
Number of
Credits: 2 credits
Level: 1
Course Description:The
course provides thorough and up-to-date
information, covering a broad range of
topics in the food science and technology.
This course highlights the fundamental
biological, chemical and physical scientific
principles associated with the study of
foods.
Number of
Credits: 0
Level: 1
Course Description:The
course aims to establish the importance of
environmental issues and the role of the
Hospitality Industry in propagating
conservation measures.
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Indian Cuisine (Practical) | 3 |
| 2 | Indian Cuisine and Culture (Theory) | 3 |
| 3 | Applied Nutrition | 2 |
| 4 | Communication Skills | 2 |
| 5 | Culinary Maths | 2 |
| 6 | Food and Beverage Service Operations - 1 (Practical) | 2 |
| 7 | Food and Beverage Service Operations - 1 (Theory) | 2 |
| 8 | Sociology and Anthropology of Gastronomy | 2 |
| 9 | Food and Catering Law | 1 |
| 10 | Fitness for Life | 0 |
| Total | 19 | |
Number of
Credits: 3 credits
Level: 2
Course Description: Indian
cuisine consists of a wide variety of
different cuisines native to India. Due to
the range of diversity in soil type, climate
and occupations, these cuisines vary from
each other and use locally available spices,
herbs, vegetables, and fruits. Indian food
is also heavily influenced by religious and
cultural choices.
Number of
Credits: 3 credits
Level: 2
Course Description: The
course focuses on the introduction of
regional Indian cuisine preparation in small
portions. Variety of courses in regional
traditional Indian cuisine meals are taught
to gain a strong foundation knowledge for
the following semesters.
Number of
Credits: 2 credits
Level: 1
Course Description:
Fundamental concepts of nutrition are
addressed with a special focus on
contemporary issues relevant to developing
professionals in health and human
performance. The basic principles of human
nutrition are investigated, emphasizing the
nutrients, food sources, and their
utilization in the body for growth and
health throughout life.
Number of
Credits: 2 credits
Level: 2
Course Description: The
course aims to equip students with
communication skills suitable for their
academic and professional purposes. It is
further meant to develop in students the
basic skills that are necessary for
effective communication in business and life
in general.
Number of
Credits: 2 credits
Level: 3
Course Description: This
course provides a basis for understanding
culinary accounting concepts and procedures.
Students learn about the processing of
hospitality financial data, and the flow of
financial information in the accounting
cycle that result in the production of
financial statements. In this course,
students recognize that accounting
operations in today’s food operations in
hotels and restaurants require specialized
knowledge and skills by examining the most
upto- date industry information.
Number of
Credits: 2 credits
Level: 2
Course Description:
Students will understand the practical
aspects and skills required to work as a
professional team member in a full service
restaurant operation. Various food and
beverage service techniques and effective
customer service skills and attitudes will
be developed and practiced.
Number of
Credits: 2 credits
Level: 2
Course Description:
Students will understand the basic knowledge
and skills required to work as a
professional team member in a full service
restaurant operation. Various food and
beverage service techniques and effective
customer service skills and attitudes will
be developed and practiced.
Number of
Credits: 2 credits
Level: 3
Course Description: This
inter-disciplinary course involves a
balanced blend of three disciplines viz.
Sociology, Anthropology and Culinary Arts. A
sociological look at food in the context of
cultural beliefs and social practices, from
small-scale face-to-face interactions to the
role of food in global systems. This course
discusses how the food paths have evolved as
a holistic expression of culture, including
ecology, religion and social structure. This
blend will help students to understand the
culinary field’s past and the future, from
Ayurveda cuisine to Modern haute cuisines.
Number of
Credits: 1 credits
Level: 3
Course Description:
Students will review theory and the
application of general and contract law as
they relate to food business regulations. A
further study of the legal procedures as
they apply to the statutes and common law
governing food and catering establishment
liability. Students will also learn the
legal issues as they relate to the food and
beverage service industry.
Number of
Credits: 0 credits
Level: 3
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Summer Internship | 5 |
| 2 | European Cuisine (Practical) | 3 |
| 3 | European Cuisine and Culture (Theory) | 3 |
| 4 | Regional Indian Cuisine (Practical) | 3 |
| 5 | Regional Indian Cuisine (Theory) | 3 |
| 6 | Food and Beverage Service Operations - 2 (Practical) | 2 |
| 7 | Food and Beverage Service Operations - 2 (Theory) | 2 |
| 8 | Food and Wine Pairing | 1 |
| 9 | Health and Wellness Module II | 0 |
| Total | 22 | |
Number of
Credits: 5 credits
Level: 6
Course Description:
Students gain hands on experience in the
restaurant industry for a duration of four
to six weeks. The learning’s of the first
two semesters transcribe into relevant
culinary exposure where standard operating
procedures, basic mise en place, storage
systems and kitchen operation logistics are
observed.
Number of
Credits: 3 credits
Level: 1
Course Description: This
course encompasses a collection of regional
cuisines within Europe. Introduction of
European cooking methods, kitchen equipment,
machinery and utensils, as well as recipe
costing and kitchen procedures will be
learnt by students during this course.
Students will explore European national and
regional cuisines, from the traditional to
the modern, by preparing a wide range of
recipes including typical appetizers,
vegetarian - non vegetarian main course
dishes and desserts.
Number of
Credits: 3 credits
Level: 1
Course Description: The
study of classical European cuisines and the
history associated with the equipment’s
used, preparation and service of various
dishes. The impact of geographical and
climatic conditions on the cuisines of
various countries within Europe shall be
studied in detail. Besides regional
cuisines, students shall gain insights on
festive foods and non edible displays.
Number of
Credits: 3 credits
Level: 3
Course Description: Based
on the learning’s of the previous semester,
students are encouraged to practice quantity
cooking. Students learn the diversity of
regional Indian cuisines. Theme based events
are planned to teach students the nuances of
bulk cooking.
Number of
Credits: 3 credits
Level: 3
Course Description: The
course focuses on the art of quantity food
preparation in order to execute planned
meals using knowledge of balancing menus.
Variety of courses in regional traditional
Indian cuisine meals are taught based on the
knowledge gained in the previous semester.
Number of
Credits: 2 credits
Level: 1
Course Description:
Students will understand the practical
aspects and skills required to work as a
professional team member in a full service
restaurant operation. Various food and
beverage service techniques and effective
customer service skills and attitudes will
be developed and practiced.
Number of
Credits: 2 credits
Level: 2
Course Description:
Students will understand the basic knowledge
and skills required to work as a
professional team member in a full service
restaurant operation. Various food and
beverage service techniques and effective
customer service skills and attitudes will
be developed and practiced.
Number of
Credits: 1 credit = 15 hrs
(1 hr. a week / 15 weeks)
Level: 4
Course Description:
This course explores the pleasures of food
and wine pairing. The course will enhance
knowledge of pairing of food and wine that
can create harmony and synergy between food
and wine, providing a sublime connection of
the mind, the mouth, memories and
experience. It will particularly take focus
on cultural aspects, tastings the major
wines and recipe pairing.
Number of
Credits: 0
Level: 5
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Internship | 20 |
Number of
Credits: 20 credits – over
a period of 24 weeks.
Level: 5
Course Description: The
course offers the student the opportunity to
gain practical experience in the
specialization of the culinary industry and
to gain academic credit for their learning.
The Internship Program is a supplement to
formal classroom instruction. Its objective
is to significantly add to the vitality of
the instructional program and to impact the
courses that a student has taken or will
take. This course is designed to give
students an understanding of industry
concepts and skills as per professional
standards.
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Advance Bakery & Pastry Art (Practical) | 3 |
| 2 | Advance Bakery & Pastry Art (Theory) | 3 |
| 3 | Contemporary Restaurant and Kitchen Design | 2 |
| 4 | Entrepreneurship in the Food Industry | 2 |
| 5 | Global and Contemporary Cuisine (Practical) | 3 |
| 6 | Global and Contemporary Cuisine (Theory) | 3 |
| 7 | Introduction to Business Communication | 2 |
| 8 | Computer Fundamentals and Web Applications in Hospitality (Practical) | 2 |
| Total | 20 | |
Number of
Credits: 3 credits
Level: 4
Course Description: This
course will focus on using the fundamental
practical skills gained in Semester II to
learn advanced skills related to bread and
pastry products. Students learn the
preparation to plating of various
international breads, desserts, cookies and
cakes. This course is designed to give
students an understanding of advanced
concepts and skills as per international
standards.
Number of
Credits: 3 credits
Level: 3
Course Description: This
course will focus on using the fundamental
theoretical knowledge gained in Semester II
to learn advanced knowledge related to bread
and pastry products. Students learn the
intricacies of various international breads,
desserts, cookies and cakes. This course is
designed to give students an understanding
of advanced concepts and skills as per
international standards.
Number of
Credits: 2 credits
Level: 4
Course Description: The
module seeks to familiarize students with
the basic application of engineering and
maintenance concepts in kitchen operations.
This module provides students with
information related to facility design and
maintenance. Foodservice layout and design
are related to operating issues, new
building construction and renovations.
Planning and design of facilities including
equipment, space & functional relationships,
cost & operating efficiencies are included,
as well as emphasis made on maintenance
programs, safety regulations, building code
requirements and energy conservation.
Number of
Credits: 2 credits
Level: 4
Course Description: Is an
understanding of entrepreneurship from
business and personal perspectives. the
challenges of opening and maintaining
financial and personal success. It also
relates the process to create and test
ideas, and includes defining the market and
methods to sell the product. The course
defines financial information and reporting
that are unique to food businesses. It also
covers analytical tools used to buy and sell
a food business as well as to operate
successfully.
Number of
Credits: 3 credits
Level: 6
Course Description: This
course will focus on traditional and
contemporary styles of menu preparations
along with fusion cooking. Processing
international ingredients through a
systematic plan of work and various cooking
methods and subsequent food service shall be
focused upon.
Number of
Credits: 3 credits
Level: 4
Course Description: This
course deals with the basic knowledge and
skills in the presentation of Asian Cuisine.
This will give students the idea, on how
these cuisines were developed and the
techniques on how to prepare different
dishes with the one of specialized tools.
These fundamental concepts and knowledge
involved in basic Asian cooking are covered
in this course. Special emphasis is given to
the study of history, ingredients, cooking
theories, and the procedures for preparing
modern, traditional, and the contemporary
Asian Cuisine.
Number of
Credits: 2 credits
Level: 5
Number of
Credits: 2
Level: 5
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Asian Cuisine (Practical) | 3 |
| 2 | Asian Cuisine and Culture (Theory) | 2 |
| 3 | Dissertation | 2 |
| 4 | Human Resource Management | 2 |
| 5 | Research Methodology | 2 |
| 6 | Services Marketing | 2 |
| 7 | Culinary Tourism (Theory) | 2 |
| 8 | Food Journalism | 2 |
| 9 | Art of Gardemanger and Food Styling (Practical) | 2 |
| 10 | Confectionary and Show-Piece Making Techniques (Practical) | 2 |
| 11 | Gastronomy Trends | 2 |
| 12 | Food Photography | 2 |
| Total | 19 | |
Number of
Credits: 3 credits
Level: 4
Course Description: This
course deals with the practical skills in
the preparation of Asian Cuisine. It will
provide students how these cuisines have
evolved and are prepared using various
techniques, ingredients and specialized
tools. These fundamental concepts and skills
involved in basic Asian cooking are covered
in this course. Special emphasis is given to
the study of history, ingredients, cooking
theories, and the procedures for preparing
modern, traditional, and the contemporary
Asian Cuisine.
Number of
Credits: 2 credits
Level: 4
Course Description: This
course deals with the basic knowledge and
skills in the presentation of Asian Cuisine.
This will give students the idea, on how
these cuisines were developed and the
techniques on how to prepare different
dishes with the one of specialized tools.
These fundamental concepts and knowledge
involved in basic Asian cooking are covered
in this course. Special emphasis is given to
the study of history, ingredients, cooking
theories, and the procedures for preparing
modern, traditional, and the contemporary
Asian Cuisine.
Number of
Credits: 2 credits
Level: 5
Course Description:
Students are required to write a supervised
research dissertation on an approved topic.
The dissertation will be written and
assessed in accordance with procedures
approved from time to time by the Director
SSCA in accordance with SIU rules.
Number of
Credits: 2 credits
Level: 5
Course Description: This
course examines the role of the human
resource professional as a strategic partner
in managing culinary organizations. Key
functions such as recruitment, selection,
development, appraisal, retention,
compensation, and labor relations are
compared on a global level.
Number of
Credits: 2 credits
Level: 3
Course Description: This
introductory course empowers students to
undertake fundamental research, formulate
research questions, design social science
research and the various types of research
designs. Students gain knowledge of
quantitative and qualitative research along
with statistical analysis of primary data
collection.
Number of
Credits: 2
Level: 2
Course Description:
Students develop an appreciation for the
influence consumer behavior in hospitality
industry has on marketing activities.
Students apply psychological, social and
cultural concepts to marketing decision
making. Students will be able to divide
market into segments and determine target
markets and positioning strategies based on
the theory of consumer behaviour. Topics
include the importance of consumer behaviour
and research; internal influences such as
motivation and involvement, personality,
self-image, life-style, perception,
learning, attitude formation and change, and
communication; external influences such as
culture, subculture, social class, reference
groups and family, and the diffusion of
innovations; and consumer decision making.
Number of
Credits: 2 credits
Level: 3
Course Description: This
course prepares and equips you with key
journalism skills, including finding
sources, record-keeping and covering product
launches for possible careers as a staff
writer, freelancer or blogger.
This comprehensive food journalism course
will cover topics on how to:
develop article ideas suitable for a range
of food and drink-related publications
source information, conduct research and
carry out effective interviews write
articles and features on food and drink for
digital and print publications apply media
law and ethics to the world of food
journalism sell your work and get paid
Number of
Credits: 2 credit
Level: 5
Course Description: Food
Styling, Showpiece making and Confectionery
Techniques is the skill of presenting food
for both traditional and new media and is
indispensable in the modern food workplace.
This Food Styling, Showpiece & Confectionery
Techniques course provides you with critical
knowledge and skill of the fundamental
techniques. This course provides you with an
opportunity to learn the modern techniques
to create a stunning chocolate showpiece at
competition level. The course will prepare
you through the whole creative process from
sketch pad to Master piece demonstrating
different techniques and application. You
will be given step by step instruction so
that you can replicate and produce your own
creative masterpiece. It will enhance their
culinary artistic skills and build on
knowledge relating to food presentation
Number of
Credits: 2 credits
Level: 5
Course Description:
Confectionery Techniques is the skill of
presenting food for both traditional and new
media and is indispensable in the modern
food workplace. This Food Styling, Showpiece
& Confectionery Techniques course provides
you with critical knowledge and skill of the
fundamental techniques.
This course provides you with an opportunity
to learn the modern techniques to create a
stunning chocolate showpiece at competition
level.
The course will prepare you through the
whole creative process from sketch pad to
Master piece demonstrating different
techniques and application. You will be
given step by step instruction so that you
can replicate and produce your own creative
masterpiece. It will enhance their culinary
artistic skills and build on knowledge
relating to food presentation
Number of
Credits: 2 credits
Level: 5
Course Description: Food
Styling, Showpiece making and Confectionery
Techniques is the skill of presenting food
for both traditional and new media and is
indispensable in the modern food workplace.
This Food Styling, Showpiece & Confectionery
Techniques course provides you with critical
knowledge and skill of the fundamental
techniques.
This course provides you with an opportunity
to learn the modern techniques to create a
stunning chocolate showpiece at competition
level.
The course will prepare you through the
whole creative process from sketch pad to
Master piece demonstrating different
techniques and application. You will be
given step by step instruction so that you
can replicate and produce your own creative
masterpiece. It will enhance their culinary
artistic skills and build on knowledge
relating to food presentation
Number of
Credits: 2 credits – 30
hours
Level: 3
Number of
Credits: 2 credits
Level: 3
Course Description: Food
Photography today is a major aspect of food
industry as well as photography that deals
with the presentation of foods for fast food
restaurant flyers, billboards, Television
cooking shows and Television commercials.
This course teaches students on how to
creatively imagine a food presentation
picture to effectively represent the food
items in a picture with an appealing and
tantalizing look.
| SEMESTER | INTERNAL CREDITS | EXTERNAL CREDITS | TOTAL CREDITS |
|---|---|---|---|
| Semester I | 0 | 20 | 20 |
| Semester II | 1 | 18 | 19 |
| Semester III | 1 | 21 | 22 |
| Semester IV | 0 | 20 | 20 |
| Semester V | 4 | 16 | 20 |
| Semester VI | 6 | 13 | 19 |
| Total | 12 | 108 | 120 |