VAC Outline

Symbiosis School of Culinary Arts offer a bouquet of ‘Value Added Courses’ courses with varying durations which are optional, and offered outside the curriculum that add value and helping the students in getting placed.
These optional courses are with more than 30 hours of input beyond the curriculum imparting employability or life skills.

Semester:

• I, II & III

Course Name:

• Value Addition through Guest Lecture Series

Course Code for VAC:

• VA_SSCA_2016_17_1 (Will Change as per year)

UG/PG:

• UG

Duration: 30Hrs +

Name of SIU Value Added Course: STEPS (Self-Management, Team-Working, Enterprise Awareness, Problem Solving, Social Intelligence)

Course Aim / Course Outcomes:

At the end of the course the student will be able to:

• CO 1: improve knowledge and how theory is applied in practice
• CO 2: improve relations the relevance of various courses in culinary field
• CO 3: building networking and professional relationship for potential job or internship opportunities or for potential research work
• CO 4: gain valuable insights on how the business world works
• CO 5: enrichment to the latest trends technology and updates with first-time knowledge from the guest speakers

Course Description / Course Content:

• Varied content- based on experience of the guest speaker
• relevant content- to the program and semester-based outcomes of other courses
• integrative- will be concise and summative
• Insightful - experience of the guest speaker through various real life instances
• Contextual to reflect the learning of the students based on the current or the previous knowledge gained

Course completion requirements for Certificate :

Attendance of a minimum of 75% is mandatory for successfully completing this course.

Pedagogy:

• lecture
• online or video lectures
• interactive
• question answer session
• quiz-based

Symbiosis School of Culinary Arts offer a bouquet of ‘Value Added Courses’ courses with varying durations which are optional, and offered outside the curriculum that add value and helping the students in getting placed. These optional courses are with more than 30 hours of input beyond the curriculum imparting employability or life skills.

Semester:

• I, II & III

Course Name:

• Value Addition through Practical Exposure for lifelong Skills.

Course Code for VAC:

• VA_SSCA_2016_17_2 (Will Change as per year)

UG/PG:

• UG

Duration: 30Hrs +

Name of SIU Value Added Course: STEPS (Self-Management, Team-Working, Enterprise Awareness, Problem Solving, Social Intelligence)

Course Aim / Course Outcomes:

At the end of the course of the student should be able:

• CO1: to apply knowledge and skills learnt in last three years with regards to culinary arts, foodservice, hygiene and sanitation, food laws, customer relations and sales and marketing, purchase and accounts and managing various resources.
• CO2: To apply entrepreneurial skills through innovative applications
• CO3: To enhance decision-making capability and ability to work in teams

Course Description / Course Content:

• Developing business plan
• Business proposal
• Feasibility study
• Marketing overview
• Production planning
• Operational overview
• Purchase policy and procurement procedure
• Financial overview and accounting procedures
• Resource control (human, financial, material)
• Human resource overview

Course completion requirements for Certificate:

Attendance of a minimum of 75% is mandatory for successfully completing this course

Pedagogy:

• Constructivist approach: Applying knowledge and skills learnt in practical scenario
• Collaborative approach: Applying learning to work in teams and respecting and capitalising on each other’s strengths and sharing experiences
• Enquiry-based approach: Posing questions, problems and scenarios to each other to find solutions. Find problem based solution to develop thinking skills
• Learning by doing approach

Symbiosis School of Culinary Arts offer a bouquet of ‘Value Added Courses’ courses with varying durations which are optional, and offered outside the curriculum that add value and helping the students in getting placed. These optional courses are with more than 30 hours of input beyond the curriculum imparting employability or life skills.

Semester:

• I, II & III

Course Name:

• Value Addition through Industry Visits.

Course Code for VAC:

• VA_SSCA_2016_17_3 (Will Change as per year)

UG/PG:

• UG

Duration: 30Hrs +

Name of SIU Value Added Course: STEPS (Self-Management, Team-Working, Enterprise Awareness, Problem Solving, Social Intelligence)

Course Aim / Course Outcomes:

At the end of the course the student should be able to:

• CO 1: Relate on how the knowledge gained by them is applied in various industries
• CO 2: Evaluate the experiences gained by comparing the knowledge gained out of the field visit and reflect the same in the field trip report
• CO 3: Visualise experience and discuss information gained during the field trip and how to corelate it with classroom instruction
• CO 4: Gain understanding of how is the things work in the real world and their place in it

Course Description / Course Content:

• An academic field trip or on-site visit, etc. is a course to enhance the classroom learning of theory and practices related to applying in the real world
• Contextualise the theory and practice in real world
• An interactive and question answer based session
  • To gain knowledge about the place of visit
  • Prepare questionnaire based on theory and practice
  • Prepare for the trip
  • Actual visit to the site
  • Make notes of visual knowledge gained
  • Ask questions

Course completion requirements for Certificate:

Attendance of a minimum of 75% is mandatory for successfully completing this course.

Pedagogy:

• Field trips
• On site study
• Integrative approach- bringing in knowledge gained from various courses and applying it during the field trip
• Reflective approach- to correlate between the theory and practice and reflect upon the way to improve or solve or implement the practises