Program 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


Courses and Specializations

S.NO COURSE TITLE CREDITS
1 Culinary Foundations (Theory) 6
2 Culinary Foundation (Practical) 6
3 Basic Bakery & Pastry Art  (Theory) 3
4 Basic Bakery & Pastry Art  (Practical) 3
5 Fundamentals of Food Sciences 2
6 French 2
7 Environmental Studies 0
Total 22

1. Course Name: culinary foundation - (Theory)

Number of Credits: 6 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.


2. Course Name: culinary foundation - (practical)

Number of Credits: 6 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.


3. Course Name: basic bakery & pastry art (theory)

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.


4. Course Name: basic bakery & pastry art (practical)

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.


5. Course Name: fundamentals of food sciences

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.


6. Course Name: french

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.


7. Course Name: environmental studies (theory)

Number of Credits: Letter credits

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 Sociology & Anthropology of Gastronomy 2
2 Applied Nutrition 2
3 Indian Cuisine & Culture - 1 (Theory) 3
4 Regional Indian Cuisine - 1 (Practical) 3
5 Food & Beverage Service Operations - 1 (Theory) 2
6 Food & Beverage Service Operations - 1 (Practical) 2
7 Communication Skills 2
8 Food And Catering Law 1
9 Culinary Maths 2
Total 19

1. Course Name: Sociology and Anthropology of Gastronomy

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.


2. Course Name: Applied Nutrition

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.


3. Course Name: Indian Cuisine & Culture-1 (Theory)

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.


4. Course Name: Regional Indian Cuisine - 1 (Practical)

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.


5. Course Name: Food & Beverage Service Operations-1 (Theory)

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.


6. Course Name: Food & Beverage Service Operations-1 (Practical)

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.


7. Course Name: Communication skills

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.


8. Course Name: Food and Catering Law

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.


9. Course Name: Culinary Maths

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.


S.NO COURSE TITLE CREDITS
1 European Cuisine & Culture (Theory) 3
2 European Cuisine (Practical) 3
3 Indian Cuisine & Culture - 2 (Theory) 3
4 Regional Indian Cuisine - 2 (Practical – Bulk Cooking) 3
5 Food & Beverage Service Operations - 2 (Theory) 2
6 Food & Beverage Service Operations - 2 (Practical) 2
7 Computer Fundamentals and Web Applications in Hospitality 2
8 Food and Wine Pairing 1
9 Summer Internship 3
10 Integrated Disaster Management 0
Total 22

1. Course Name: European Cuisine & Culture Theory

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.


2. Course Name: European Cuisine (Practical)

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.


3. Course Name: Indian Cuisine and Culture - 2 (Theory)

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.


4. Course Name: Regional Indian Cuisine (Practical -Bulk Cooking)

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.


5. Course Name: Food & Beverage Service Operations - 2 (Theory)

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.


6. Course Name: Food & Beverage Service Operations – 2 (Practical)

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.


7. Course Name: Summer Internship

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.


8. Course Name: Integrated Disaster Management

Number of Credits: Letter Credits

Level: 5

Course Description: The Disaster Management module is designed to introduce the subject to the students of SIU who will form Disaster Management teams, government counterpart agencies, NGO’s & participate in Social Activities as well as part of the corporate .This module includes broad view of Disaster Management, First Aid Management & Occupational .Health & Safety Management.


9. Course Name: Computer Fundamentals and Web Applications in Hospitality

Number of Credits: 2 credits – 30 hours

Level: 3

Course Description: Provides an overview of the information needs of food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer based point of sale of food service operation functions; examines features of computerized restaurant management systems; describes material management applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry.


10. Course Name: Food & Wine Paring

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.


S.NO COURSE TITLE CREDITS
1 Internship 20
1. Course Name: Internship

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 (Theory) 3
2 Advance Bakery & Pastry Art (Practical) 3
3 Global & Contemporary Cuisine (Theory) 2
4 Global & Contemporary Cuisine (Practical) 2
5 Entrepreneurship in the Food Industry 2
6 Contemporary Restaurant & Kitchen Design 2
7 Introduction to Business Communication 2
8 International Food Safety Standards (HACCP) Certification -
Total 16
1. Course Name: Advanced Bakery & Pastry Art (Theory)

Number of Credits: 3

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.


2. Course Name: Advanced Bakery & Pastry Art (Practical)

Number of Credits: 3

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.


3. Course Name: Asian Cuisine & Culture (Theory)

Number of Credits: 3

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.


4. Course Name: Global and Contemporary Cuisine (Theory)

Number of Credits: 2

Level: 5

Course Description: This course will focus on traditional and contemporary styles of menu planning with regards to the impact of geographical location, religion and culture on international cuisines along with staple and religious foods.


5. Course Name: Global and Contemporary Cuisine (Practical)

Number of Credits: 2

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.


6. Course Name: Entrepreneurship in the food industry

Number of Credits: 2

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.


7. Course Name: Contemporary Restaurant & Kitchen Design

Number of Credits: 3

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.


8. Course Name: International Food Safety Standards (HACCP) Certification

Number of Credits: Letter Credit

Level: 5

Course Description: This course has been developed to update students in all aspects of food preparation, storage and serving of food from HACCP norms. The practices outlined in the course adhere to internationally recognized standards, codes of practice, and guidelines relating to food, food production, and food safety.


S.NO COURSE TITLE CREDITS
1 Asian Cuisine and Culture (Theory) 2
2 Asian Cuisine and Culture (Practical) 3
3 Human Resources Management 2
4 Services Marketing 2
5 Research Methodology 2
6 Dissertation 2
7 Food Journalism (Elective) 2
8 Food Photography (Elective) 2
9 Art of Garde manger and Food Styling (Elective) 2
10 Confectionary Techniques (Elective) 2
11 Show-Piece Making (Elective) 2
Total 19
1. Course Name: Asian Cuisine & Culture (Theory)

Number of Credits: 2

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.


2. Course Name: Asian Cuisine (Practical)

Number of Credits: 3

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.


3. Course Name: Food Journalism (Elective)

Number of Credits: 2

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


4. Course Name: Food Styling, Showpiece & Confectionery Techniques (Practical)

Number of Credits: 2 credit = 60 hours

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


5. Course Name: Food Photography (Elective)

Number of Credits: 2

Level: 2

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. 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.


6. Course Name: Dissertation

Number of Credits: 2

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.


7. Course Name: Human Resource Management

Number of Credits: 2

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.


8. Course Name: Services Marketing

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.


9. Course Name: Research Methodology

Number of Credits: 2

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.


10. Course Name: Food Journalism (T) (Elective)

Number of Credits: 2 credits – 30 hours

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 If you enjoy experimenting with new ingredients, trying different cuisines and uncovering the very best places to eat, becoming a professional food journalist is a great way to indulge your passion. And you can get paid for it!


11. Course Name: Food Photography (Elective)

Number of Credits: 2

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.


12. Course Name: Art of Gardemanger and Food Styling (P) (Elective)

Number of Credits: 2

Level: 5

Course Description: Garde manger skills are essential in everyday cooking because the Garde Manger chef needs to be well versed in a variety of areas. They must be able to execute: seasoning, poaching, simmering, searing, roasting, frying, curing, drying, smoking, marinating, grinding, pureeing, forming, moulding, piping, spreading, slicing, cutting, carving, rolling, crimping, tossing, and presenting.
Food Styling Techniques is the skill of presenting food for both traditional and new media and is indispensable in the modern food workplace. This Food Styling, Techniques course provides you with critical knowledge and skill of the fundamental techniques.
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


13. Course Name: Confectionary Techniques (Elective)

Number of Credits: 2

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


14. Course Name: Show-Piece Making (Elective)

Number of Credits: 2

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


15. Course Name: Dissertation

Number of Credits: 3

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.


SEMESTER INTERNAL CREDITS EXTERNAL CREDITS TOTAL CREDITS
Semester I 0 22 22
Semester II 1 18 19
Semester III 1 23 24
Semester IV 0 20 20
Semester V 0 16 16
Semester VI 6 13 19
Total 08 112 120

*Integrated Disaster Management is mandatory for the award of degree.