Culinary Arts

NCHMCT JEE

MAH HM CET

IIHM eCHAT

GNIHM JET

Attention to detail

Creativity

Cooking Skills

Knowledge of food ingredients

Culinary expertise

Good decision making skills

Cleanliness

Multitasking abilities

Responsible

Discipline

Ability to adjust in any situation

Outgoing personality

Good listener

Customer oriented approach

Pleasant personality

Polite demeanor

Commitment

Dedication

Confidence

Willingness to work long and odd hours

Course Curriculum for UG Level Culinary Arts Courses

Course

Syllabus

BA in Culinary Arts

• Planning and Managing Food Production
• World Food
• Menu Planning and Product Development
• Food and Beverage Operations Management
• Finance in Hospitality
• Rooms Divisions Operations Management
• Customer Service
• Contemporary Gastronomy
• Creative Patisserie
• Food Safety Management
• Contemporary Hospitality and Marketing
• The Developing Manager and Human Resources Management
• Product Development
• Brand Management
• Strategic Management

BHM Culinary Arts

• Optional Languages
• Food & Beverage Production - I
• Food & Beverage Production - II Practical
• Food & Beverage Service - I
• Food & Beverage Service - I Practical
• Front Office - I
• Front Office - I Practical
• Housekeeping - I
• Housekeeping - I Practical
• Hospitality Communication
• Constitution of India & Human Rights
• Food & Beverage Production - I
• Food & Beverage Production - II Practical
• Food & Beverage Service - II
• Food & Beverage Service - II Practical
• Hygiene & Food Safety
• Travel & Tourism Management
• Hospitality Communication - II
• Environment & Public Health
• Food & Beverage Production - III
• Food & Beverage Production - III Practical
• Food & Beverage Service - III
• Food & Beverage Service - III Practical
• Front Office - II
• Front Office - II Practical
• Housekeeping - II
• Housekeeping - II Practical
• Fundamentals of Computers
• Food & Beverage Production - IV
• Food & Beverage
• Production - IV Practical
• Food & Beverage Services - IV
• Food & Beverage Services - IV Practical
• Front Office - III
• Food & Beverage Service Management
• Food & Beverage Service Management Practical
• Hotel Financial Accounting
• Management Principles & Practice
• Computers in Hospitality Service - I
• Computers in Hospitality Service - I Practical
• Marketing of Hospitality Services
• Human Resources Development
• Hotel Law
• Hotel Economic & Statistics
• French
• Professional Elective
• Food & Beverage Production Management
• Food & Beverage Production Management
• Accommodations Management
• Hotel Costing
• Computers in Hospitality Services
• Computers in Hospitality Services Practical
• Hospitality Law
• Entrepreneurship
• Allied Hospitality Management
• Financial Management in Hotels
• Professional Elective - I
• Professional Elective - II
• Project on Marketing Feasibility & Fun. Viability
• Accommodation Management
• Marketing of Hospitality Services
• Computers in Hospitality Services
• Computer in Hospitality Services(Practical)

Bachelor of Catering Technology and Culinary Arts

• Fundamentals of Food Production
• Food & Beverage Service
• Accommodation Operations
• Front Office and French
• Communicative English and Hygiene & Sanitation
• Environmental Science
• Basic Computer Applications
• Principles of Indian Gastronomy
• Baking Principles & Patisserie
• Food & Beverage Matching – I
• Culinary French and Basic Accountancy
• Nutrition & Food Service
• Introduction to Management
• Computer Applications – I
• Culinary Arts & Concepts & European Confectionery
• Fundamentals of Art & Sculpture
• Food & Beverage Matching – II
• Labour Legislation & Hotel Law
• International Baking and Material Management
• Sales and Marketing Management
• Cuisine Facility Planning & Design
• Food & Beverage Costing

BVoc in Culinary Operations

• Fundamentals of Computers
• General Communication – English
• Food Science & Nutrition
• Identification and Classification of Commodities
• Cooking Techniques
• Basics of Indian Cookery
• Basic French
• Organisation & Safety (Kitchen)
• Principles of Purchasing and Storing
• Planning of Basic Menus
• Basics of Continental Cookery
• Basics of Pan-Asian Cookery
• Culinary French
• Facilities Planning and Equipment
• Business Communication
• Cooking and Presenting Regional Indian Cuisine
• Cooking and Presenting Italian Cuisine
• Cooking and Presenting French Cuisine
• Environmental Science
• Operations Management (Catering)
• General Science
• Cooking and Presenting Oriental Cuisine
• Advanced Cooking Techniques
• Basics of Bakery and Confectionary
• Principles of Management
• Systems Operations (Catering)
• Accounting and Cost Control
• Advanced Bakery and Confectionary
• Garde Manger
• Global Cuisine
• Behavioral Skills
• Staff Management and Labour Laws
• Customer Relation Management
• Innovative Cookery, Food Art & Photography
• Function Catering

BSc in Culinary Science

• Introduction to Hospitality Industry (Th.)
• Basics of Food Production (Th.)
• Basics of Food & Beverage Service (Th.)
• Introduction to Front office and Accommodation (Th.)
• Communication Skills- (Th.)
• Culinary Skills I (Pr.)
• Baking Skills I(Pr.)
• Restaurant Service (Pr.)
• Indian Cuisine (Th.)
• Regional & Staple Food (Th.)
• Food & Beverage Studies (Th.)
• Fundamentals of Information Technology (Th.)
• Nutrition & Food Science (Th.)
• International Culinary Art (Pr.)
• Indian Culinary Art (Pr.)
• Baking Skills II(Pr.)
• Fundamentals of Information Technology (Pr.)
• Eastern Indian Cuisine and Culture (Th.)
• Beverage Studies (Th.)
• Food Cost Controls (Th.)
• Larder & Charcuterie (Th.)
• Gastronomy (Th.)
• Regional Indian Cuisine (Quantity) (Pr.)
• Intermediate Bakery & Confectionary (Pr.)
• Larder & Short Order Cookery (Pr.)
• Industrial Training (16 weeks)
• Training Report & Log Book
• Advanced Food Production (Th.)
• Food Legislation (Th.)
• Indian Culture & Traditions (Th.)
• PAN Asian Cuisine (Th.)
• Techniques of Pan Asian Cuisine (Pr.)
• Contemporary European Cuisine (Pr.)
• Advanced Techniques of Baking & Pasty (Pr.)
• Personality Development (Pr.)
• Kitchen Facilities Planning (Th.)
• Environmental Consciousness (Th.)
• Entrepreneurship & Restaurant Start up (Th.)
• Food safety Management (Th.)
• Culinary Elective
• Art of Garde Manger (Pr.)
• Food & Beverage – Alcoholic & Non Alcoholic (Pr.)

BA in International Culinary Arts

• Food Production
• Bakery & Patisserie
• Hygiene Sanitation & Food Nutrition
• Food Service Operations
• Business Communication
• Hotel Accountancy
• Principles of Management
• Marketing Management
• Food Production Operations
• Bakery, Pastry And Confectionary Operations
• Food & Beverage Management
• Human Resource Management
• Hotel Accountancy
• Management Information System
• Kitchen & Bakery
• Anthropology of Food
• Contemporary Issues
• Food Philosophy
• Strategic Management
• Contemporary issues in Professional Practice

Diploma in Food And Beverage Service (UG course)

• Development of catering industry, job prospects and careers in the catering industry; Different types of catering establishments
• Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment
• Rules for laying of table and waiting
• Table Sauces – compliments /garnishes
• Meals and Menu planning
• Staff organisation of F&B Department
• Functions of pantry and sections of pantry
• Specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment
• Simple methods of restaurant sales
• Different types Ice creams / Sundaes / Shakes and their service
• Buffet, Layout, Display & Service. Banquets, inquiry forms, sitting space, seating arrangements
• Room service of breakfast, snacks, lunch, dinner; Beverages -alcoholic or non-alcoholic.
• Knowledge of Spirits
• Bar lay out, operation and licensing

BS c in Culinary Arts with Specialization in Bakery & Pastry Art Management

• Communications/ Management Principles
• Professional Baking Cake/ Introduction to Culinary Science
• Baking Sweetbreads/ Human Resources Management
• Financial & Cost Accountancy/ Professional Baking Sweetbreads
• Consumer Behaviour/ Bakery Operations Management
• B Microbiology/ B Baked Foods-Product Development
• Hygiene & Safety/ Professional Baking Bread
• Quality Assurance Baking/ Baking Technology
• Baking Morning Goods & Biscuits/ Services Marketing
• Baking Technology/ Professional Baking Tarts & Pastries
• Food Entrepreneurship/ Baked Food-Product Test
• Artisan Breads Technology/ Baked Foods Functional Ingredients & Allergens

Craftsmanship Course in Cookery

• Indian Cuisine
• Continental/ International Cuisine/ Oriental

Course Curriculum for Diploma & Certificate Courses in Culinary Arts

Course

Syllabus

Post Graduate Diploma in Dietetics and Hospital Food Service

• Human Physiology
• Applied Biochemistry
• Therapeutic Dietetics -1
• Nutritional Perspective In Community-1
• Nutrition Industry Management-1
• Food Safety in Food Service Establishment
• Therapeutic Dietetics-II
• Nutritional Perspective in Community-II
• Nutrition Industry Mgt.-II
• Sports Nutrition
• New Product Development Research

Diploma in Culinary Arts of Italian Cuisine

• Basic Techni. and Fundamentals of Italian Cuisine
• Techniques for Meat and Vegetable Preparation
• Culinary History and Geography of Italy
• Basic Italian Language and Cooking Glossary Terms
• Italian Cuisine and Culture
• Products and Raw Materials
• Guest Chef Demo
• Cooking Techniques and Practice
• Wines
• Pastry
• Italian Language
• Visits to production sites
• Briefings and progress evaluations

Post Graduate Diploma in Culinary Arts

• Culinary Skill And Techniques
• Nutrition & Food Safety
• Food & Beverage Cost Control
• Business Communication & Professional Development
• Culinary Skill And Technique Practical
• Baking & Pastry Skills Practical
• Cuisines Of Asia Practical
• Food & Beverage Service Practical
• Food Production Operations
• Anthropology And Food Sociology
• Leadership And Management For Chefs
• Computer Applications
• Institutional Catering & Banqueting Practical
• Cuisines Of The World Practical
• Patisserie Production Management Practical
• Culinary Artistry And Food Styling Practical
• Professional Development Externship

Post Graduate Diploma in Bakery and Confectionery

• Theory of Bakery & Bakery Fundamentals
• Basic Bread & International Breads
• Different Types of Pastries- Short Crust, Choux, Flaky (Pies, Tarts, Eclairs, Puff)
• Cupcakes, Donuts, Croissants
• Gateaux and Pastries
• Basic Cake Decoration and Art
• Different Types of Icing and Design - Butter, Royal, Fresh Cream
• Basic Chocolate Making
• Basic Sugar Craft
• Exotic Desserts
• Communication Skill
• Hygiene and Sanitation
• Bakery Kitchen Management

Post Graduate Diploma in Bakery Science and Technology

• Wheat Grain Structure, quality and mealing
• Functionality of wheat flour components and bakery ingredients
• Quality Testing of Wheat Flour and Bakery Products
• Rheology and Chemistry of Dough
• Bread Industry and Processes
• Soft Wheat Products and Processes

Diploma in Bakery and Confectionery

• Introduction to Bakery
• Scope of Bakery & Confectionery
• Bakery terms
• Organisation chart of Bakery
• Different types of flours available,
• Constituents of flours,
• pH Value of flour,
• Water absorption power of flour,
• Gluten, diastatic capacity of flour,
• Grade of flour
• Role of flour, water, yeast, salt
• Sugar, milk and fats
• Knowledge of Baker's yeast
• Bread improvers-improving physical
• quality
• Knowledge and working of various
• Types of oven
• Baking temperatures for bread
• Confectionery goods.
• Straight dough method
• Delayed salt method
• No time dough method
• Sponge and dough method
• Characteristics of good bread
• Bread faults and their remedies
• Bakery layout
• Quality control
• Ingredient used in Cake Making
• Types & Varieties
• Cake Making Methods
• Basic Pastries
• Balancing cake formula
• Characteristic of Cakes
• Cake Faults and remedies
• Types of icing
• Preparation of cookies and biscuits.
• Factors affecting the quality of biscuits/ cookies
• Various types ice creams and bombs
• Storage of confectionery product
• Wheat composition, production, grade and quality of wheat
• Wheat products
• Other flours, meals and starches
• Sugar substitutes
• Syrups, jams and marmalades
• Cocoa production
• Cocoa by-products
• Eggs and dairy products
• Leavening agents
• Shortenings
• Gelling agents and stabilisers
• Introduction to food laws
• Storage and preservation of bakery and confectionery products
• Organic and genetically modified foods
• Food Microbiology
• Food Contamination And Spoilage
• Sanitary Procedure Followed During Food Handling
• Safe Food Handler
• Hazard Analysis Critical Control Point
• Food Safety Standards Authority Of India (FSSAI)
• GARBAGE DISPOSAL
• Pricing
• Costing
• Standard recipes
• Material costing
• Control of food cost, labour cost, overhead cost & miscellaneous cost
• Yield
• Costs

Diploma in Food Production

• Basic Food Production-I
• Introduction to Basic Cookery-I
• Personality & Communication Development
• Commodities
• Introduction to Computers
• Indian Cookery –II
• Cold Kitchen-II
• Kitchen Management
• Basics of Nutrition
• Advanced Communication Skills
• Seminar & Presentation
• Advanced Food Production

Certificate in Bakery and Confectionery

• Bakery and Confectionery (Theory)
• Bakery and Confectionery (Practical)
• Hygiene and Sanitation
• Commodities Costing and Accounts

Culinary Arts: Top Recruiters

The Taj Group of Hotels

Marriott International, Inc.

Hyatt Hotels

ITC Group of Hotels

The Leela Palaces, Hotels & Resorts

Accor Hotels

Intercontinental Hotels & Resorts Group

Hilton Worldwide