1. What is Culinary Arts?
Ans : Culinary Art relates to the art of procurement, processing of raw materials and preparation of food items using various cooking tools and equipments, cooking to the perfect degree of doneness and finally the crucial aspect of food plating and presentation styles to give the guest an unique dining experience.
2. What is the duration of the course?
Ans : SSCA was established as a department by the Symbiosis International (Deemed University) with approval of Board of Management to conduct various culinary arts related programmes. Three-year full time B.Sc. Culinary Arts program in light of UGC letter D.O.F.6-1(11)/2016 (CPP –I).
3. What are the opportunities after completion of the program?
Ans : As a graduate in Culinary Arts, a student has multiple career progression opportunities. Besides aspiring placements in standalone specialty cuisine restaurant kitchens or in five-star hotel kitchens, students can also pursue career opportunities with firms specialized in kitchen designing, food styling, food photography or food journalism. We also encourage our students to explore entrepreneurship ventures after gaining minimum two years of industry experience.
Higher education opportunities in related areas of specialization in India or abroad are available to students who possess a strong academic record during the three years of graduation at the school.
4. What attributes are required to be successful as a chef?
Ans : There are several attributes which need to be paired in unison to be a professional Culinarian. To name a few vital ones are discipline, time management, being organized, go getter positive attitude, strong theoretical and practical knowledge along with good communication skills.
5. What are the eligibility criteria?
Ans : Minimum qualification for admission is a pass certificate in the final examination of 10+2 system or its equivalent with 50% aggregate for Open category and minimum of 45% aggregate for SC/ST category candidates. Those appearing in 10+2 final or equivalent examination can also appear for SET Exam followed by PI-WAT to be considered on provisional basis. Student’s age should not exceed 25 years at the time of seeking admission.
6. What subjects are we taught?
Ans : Besides the core theory and practical culinary courses such as Culinary and Bakery / Pastry, there are courses related to food Law, Journalism, Photography, Marketing, HR, Nutrition etc. that provide a holistic development to students.
7. Do we get to work in kitchen and try our own recipe?
Ans : Culinary demands a hands-on approach of learning by practicing till one gets it perfect. Our faculty team is trained to provide students with the right culinary skills. It’s not just cooking but all other factors of hygiene and sanitation involved.
8. What cuisine are we taught?
Ans : French cuisine is the foundation of culinary. Students learn the nuances of French gastronomy in the first year along with an insight of regional Indian cuisine. Students get trained on quantity cooking in second year of academics while third year focuses on global and modern cuisines.
9. When do I go for industrial training?
Ans : At SSCA, a student has to undergo two internships. The first is a six-week internship at the end of first year of academics. We encourage students to pursue this six-week internship in renowned standalone specialty cuisine restaurants or bake-shops.
The second internship is for a duration of six months during the second year of academics. We encourage students to pursue this internship in five star hotels, in India or abroad.
10. Can I train aboard?
Ans : Yes. All international internships are routed through our Placement cell in collaboration with external agencies to facilitate international internships at an additional cost.
11. Will we have field trips?
Ans : There are numerous and varied field trips organized by SSCA. Visits to five star hotels, commercial Bakery establishments and cooking in the wild are a few to illustrate.
12. Will we be taught by Mr. Sanjeev Kapoor?
Ans : Chair Professor Chef Sanjeev Kapoor is an ideal motivational speaker besides being one of the greatest Chefs of the world. SSCA students are fortunate to interact personally and get trained under Chef Sanjeev Kapoor and his professional team members.
13. Who will be the faculty?
Ans : All faculties have a rich industry experience as Chef and impart the best culinary skills within a disciplined atmosphere at the labs. SSCA has team of professionally trained faculty for each of the various cuisines besides for no culinary courses, faculty are drawn from the pool of faculty members from other Symbiosis Institutions under the aegis of Symbiosis International (Deemed) University.
14. Will the institute help in placement?
Ans : The Placement cell of SSCA shall definitely bridge the gap and connect students with prospective employers. Students need to have a good track record with regards to attendance, academics and extracurricular activities while at SSCA.
15. What are the fees, payment options and refund clauses?
Ans : Requesting students to refer the SSCA website: