B.Sc (Culinary Arts)

Symbiosis School of Culinary Arts offers three years BSc Culinary Arts program as a non- residential course under the aegis of Symbiosis International University. The program prepares students for the wide and ever growing culinary profession. The program is highly interactive and practical oriented. Master Chef Sanjeev Kapoor is the Chair Professor of this school and has team of professional chefs to train youngsters for a skilled and grueling culinary profession. Symbiosis believes in industry and academia interaction at all stages of student development and as a part of our curricula, the students undergo well planned and monitored internship in collaboration with leading hotel and food industry organisations.


First Year

Semester One

Semester Two

  1. Culinary Foundation (Theory)

  1. Basic Bakery And Pastry Art (Theory)

  1. Culinary Foundation (Practical)

  1. Basic Bakery And Pastry Art (Practical)

  1. Sociology And Anthropology Of Gastronomy

  1. Indian Cuisine & Culture - 1 (Theory)

  1. Applied Nutrition

  1. Indian Cuisine - 1 (Practical)

  1. Fundamentals Of Food Sciences

  1. Food & Beverage Service Operations - 1 (Theory)

  1. Kitchen Stewarding

  1. Food & Beverage Service Operations - 1 (Practical)

    1. ( Theory & Practical)

French - 1

  1. Human Resource & Organization Behaviour

Environmental Studies

  1. Communication Skills

 

  1. International Food Safety & Standards

 

  1. Food And Catering Law

 

Summer Internship (4 -6 weeks)



Second Year

Semester Three

Semester Four

  1. European Cuisine & Culture Theory

  1. Summer Internship (Semester Long)

  1. European Cuisine (Practical)

 

  1. Indian Cuisine & Culture (Theory)

 

  1. Regional Indian Cuisine (Practical – Bulk Cooking)

 

  1. Food & Beverage Service Operations - 2 (Theory)

 

  1. Food & Beverage Service Operations - 2 (Practical)

 

  1. Menu Engineering & Development

 

  1. Marketing & Consumer Behaviour

 

  1. Culinary Accounts

 

  1. Integrated Disaster Management

 



Third Year

Semester Five

Semester Six

  1. Advanced Bakery & Pastry Art (Theory)

  1. Global & Contemporary Cuisine (Theory)

  1. Advanced Bakery & Pastry Art (Practical)

  1. Global Contemporary Cuisine (Practical)

  1. Asian Cuisine & Culture(Theory)

  1. Food Styling, Show-Piece & Confectionary Techniques (Theory)

  1. Asian Cuisine (Practical)

  1. Food Styling, Show-Piece & Confectionary Techniques (Practical)

  1. Web Applications in Hospitality

  1. Gastronomy Trends (Theory)

  1. Food & Wine Pairing

  1. Gastronomy Trends (Practical)

  1. Statistics & Research Methodology

Food Journalism (Theory)

  1. French - 2

Food Photography (Theory)

  1. Entrepreneurship In The Food Industry

Food Photography (Practical)

  1. Contemporary Restaurant & Kitchen Design

Dissertation

Caution Notice