Home
About Us
Overview of Symbiosis International
(
DU
)
About Symbiosis International
(
Deemed University
)
Pro Chancellor, Symbiosis International
(
Deemed University
)
&
Principal Director, Symbiosis
Vice Chancellor
'
s Message
Vision
&
Mission
Overview of SSCANS
SSCANS
Goals
&
Objectives
Chair Professor
'
s Message
Director
'
s Message
Committees
University Mandatory Committees
Institute Statutory Committees and Notices
Anti Ragging Committees
Programmes
Post Graduate Programmes
MBA
(
Food Technology and Food Enterprise Management
-
Full Time
)
M.Sc.
(
Nutrition and Dietetics
-
Full Time
)
Under Graduate Programmes
B.Sc.
(
Culinary Arts
-
Full Time
)
B.Sc.
(
Hospitality
&
Culinary Management
-
Full Time
)
Diploma Programmes
Diploma In Bakery And Patisserie Skills
(
DBPS
)
Diploma in Professional Culinary Skill
(
DPCS
)
Other Programmes
Capacity Enhancements Course
Floating Credit Courses
Our Team
Faculty
Administrative Staff
Infrastructure
Culinary Labs
Hospitality Learning Resource Centers
Others
Library
Events
&
Media
Events
Media
Internship
&
Placement
Contact Us
Programmes
B.Sc.(Culinary Arts)
About B.Sc.
(
Culinary Arts
)
Programme Structure
Orientation and Pedagogy
Eligibility Criteria
Admission Schedule
How to Apply
Fees
Payment Guidelines
Rules for Refund of Fees
Scholarships
FAQ
'
s
Stakeholder Feedback
Academic Calendar
Employer Feedback
Stakeholder Feedback
Click To Register
Batch 2023-2024 - Click here
Batch 2022-2023 - Click here
Batch 2021-2022 - Click here
Batch 2020-2021 - Click here
Batch 2019-2020 - Click here
Batch 2018-2019 - Click here
Batch 2017-2018 - Click here
Batch 2016-2017 - Click here
Academic Calendar
