Culinary Arts Courses

Responsible

Cooking Skills

Confidence

Culinary expertise

Multitasking abilities

Cleanliness

Discipline

Customer-oriented approach

Outgoing personality

Polite demeanor

Pleasant personality

Good listener

Commitment

Knowledge of food ingredients

Dedication

Good decision-making skills

BA in Culinary Arts

3 Years 

BHM in Culinary Arts

3 Years 

Bachelor of Catering Technology and Culinary Arts

3 Years 

BVoc in Culinary Operations

3 Years 

BSc in Culinary Science

3 Years 

BA in International Culinary Arts

3 Years 

Diploma in Food And Beverage Service

6 Months to 1 Year

B.Sc. in Culinary Arts (Bakery and Pastry Art Management)

3 Years

Craftsmanship Course in Cookery

18 Months

Post Graduate Diploma in Dietetics and Hospital Food Service

2 Years

Diploma in Culinary Arts of Italian Cuisine

13 Months

Post Graduate Diploma in Culinary Arts

2 Years

Post Graduate Diploma in Bakery and Confectionery

2 Years

Post Graduate Diploma in Bakery Science and Technology

2 Years

Diploma in Bakery and Confectionery

12 Months to 18 Months

Diploma in Food Production

12 Months to 18 Months

Certificate in Bakery and Confectionery

1 Year

BHM Culinary Arts

• Food & Beverage Production 

• Front Office 

• Housekeeping 

• Hospitality Communication

• Constitution of India & Human Rights

• Hygiene & Food Safety

• Travel & Tourism Management

• Fundamentals of Computers

• Hotel Financial Accounting

• Management Principles & Practice

• Computers in Hospitality Service

• Marketing of Hospitality Services

• Human Resources Development

• Hotel Law

• Hotel Economic & Statistics

• Accommodations Management

• Hotel Costing

• Computers in Hospitality Services

• Allied Hospitality Management

• Financial Management in Hotels

• Marketing of Hospitality Services

Bachelor of Catering Technology and Culinary Arts

• Fundamentals of Food Production

• Food & Beverage Service

• Baking Principles & Patisserie

• Food & Beverage Matching

• Culinary French and Basic Accountancy

• Nutrition & Food Service

• Culinary Arts & Concepts & European Confectionery

• Fundamentals of Art & Sculpture

• Labour Legislation & Hotel Law

• International Baking and Material Management

• Cuisine Facility Planning & Design

• Food & Beverage Costing

BVoc in Culinary Operations

• Food Science & Nutrition

• Cooking Techniques

• Basics of Indian Cookery

• Organisation & Safety (Kitchen)

• Principles of Purchasing and Storing

• Planning of Basic Menus

• Facilities Planning and Equipment

• Business Communication

• Cooking and Presenting

• Environmental Science

• Operations Management (Catering)

• Cooking and Presenting Oriental Cuisine

• Advanced Cooking Techniques

• Basics of Bakery and Confectionary

• Advanced Bakery and Confectionary

• Behavioural Skills

• Staff Management and Labour Laws

• Customer Relation Management

• Innovative Cookery, Food Art & Photography

• Function Catering

BSc in Culinary Science

• Introduction to Hospitality Industry 

• Basics of Food Production 

• Basics of Food & Beverage Service 

• Culinary Skills

• Baking Skills

• Restaurant Service

• Nutrition & Food Science

• International Culinary Art

• Indian Culinary Art

• Beverage Studies 

• Food Cost Controls

• Larder & Short Order Cookery

• Advanced Food Production

• Food Legislation 

• Indian Culture & Traditions

• Environmental Consciousness (Th.)

• Entrepreneurship & Restaurant Start up (Th.)

• Food safety Management (Th.)

• Culinary Elective

BA in International Culinary Arts

• Food Production

• Bakery & Patisserie

• Hygiene Sanitation & Food Nutrition

• Food Service Operations

• Bakery, Pastry and Confectionery Operations

• Food & Beverage Management

• Human Resource Management

• Hotel Accountancy

• Management Information System

BA in Culinary Arts

• Planning and Managing Food Production

• Food and Beverage Operations Management

• Finance in Hospitality

• Rooms Divisions Operations Management

• Customer Service

• Contemporary Gastronomy

• Creative Patisserie

• Food Safety Management

• Product Development

BSc in Culinary Arts with Specialization in Bakery & Pastry Art Management

• Professional Baking Cake/ Introduction to Culinary Science

• Financial & Cost Accountancy/ Professional Baking Sweetbreads

• Baking Sweetbreads/ Human Resources Management

• B Microbiology/ B Baked Foods-Product Development

• Consumer Behaviour/ Bakery Operations Management

• Baking Morning Goods & Biscuits/ Services Marketing

• Baking Technology/ Professional Baking Tarts & Pastries

• Food Entrepreneurship/ Baked Food-Product Test

Diploma in Food And Beverage Service 

• 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

Post Graduate Diploma in Dietetics and Hospital Food Service

• Human Physiology
• Applied Biochemistry
• Nutritional Perspective In Community
• Nutrition Industry Management
• Food Safety in Food Service Establishment
• Sports Nutrition
• New Product Development Research

Craftsmanship Course in Cookery

• Indian Cuisine

• Continental/ International Cuisine/ Oriental

Post Graduate Diploma in Culinary Arts

• Culinary Skill And Techniques

• Food & Beverage Cost Control

• Nutrition & Food Safety

• Culinary Skill And Technique Practical

• Food Production Operations

• Business Communication & Professional Development

• Baking & Pastry Skills Practical

• Food & Beverage Service Practical

• Culinary Artistry And Food Styling Practical

• Professional Development Externship

Post Graduate Diploma in Bakery Science and Technology

• Wheat Grain Structure, quality and mealing

• Quality Testing of Wheat Flour and Bakery Products

• Functionality of wheat flour components and bakery ingredients

• Bread Industry and Processes

• Rheology and Chemistry of Dough

• Soft Wheat Products and Processes

Post Graduate Diploma in Bakery and Confectionery

• Theory of Bakery & Bakery Fundamentals

• Different Types of Pastries- Short Crust, Choux, Flaky (Pies, Tarts, Eclairs, Puff)

• Basic Bread & International Breads

• Basic Cake Decoration and Art

• Different Types of Icing and Design - Butter, Royal, Fresh Cream

• Cupcakes, Donuts, Croissants

• Gateaux and Pastries

• Basic Chocolate Making

• Communication Skill

• Hygiene and Sanitation

• Bakery Kitchen Management