Program Educational Outcomes

PEO1: The B.Sc. culinary arts is a special advanced program that is designed for the student to understand the basics of culinary practices & to enable him/her to develop the minimum skill levels required to proceed further into the journey of discovering the finer nuances of cuisines. PEO2: A complete understanding about various aspects such as hygiene, safety, grooming etc. will prepare the student for professional life. PEO3: The student will be able to understand the global food service industry and the current trends of ever progressing cuisines. This will also emphasize and equip them with concept planning, menu planning after having gone through the basic and advanced cooking techniques. The students will also be given an exposure to most demanding breakfast cooking and international cuisines. This will be followed by practical experience of food pickup experience in a coffee shop kitchen PEO4: The student will be provided with the knowledge of the fundamental principles of culinary practices that enable a graduate to become a professional chef.

PROGRAM OUTCOMES (PO)

Upon successful completion of the module, students will be able to:

PO1: Explain the evolution and growth of culinary practices & explore intensively the history and culinary traditions of the world.

PO2: Determine the underlying techniques involved in the preparation of dishes.

PO3: Develop proficiency in classic and contemporary culinary techniques and cooking methods in à la carte, table d’hôte, and banquet food menus.

PO4: Practice professional ethics, provide leadership, demonstrate personal and global Responsibility, and work effectively as a team member.

PO5: Apply skills in the usage of equipment in a state of the art Kitchen.

PO6: Prepare and execute basic western, Asian and Indian menus using the various inputs of learning and cuisine techniques.

PO7: Demonstrate basic culinary skills and rudiments of food safety, cost control and nutrition.

 

PROGRAMME SPECIFIC OUTCOMES (PSO)

PSO1: Develop young men and women into highly adept professional chefs.

PSO2: Apply the concepts and skills necessary to achieve guest satisfaction.

PSO3: Conduct him/her in a professional and ethical manner, and practice industry-defined work ethics.

PSO4: Use knowledge of best practices to further aid sustainability (economic, environmental, and cultural/social) in the industry.

Career Prospectus

• A three-year undergraduate program that provides a comprehensive blend of theoretical and practical training in culinary techniques, kitchen management, and creative food presentation.
• Career opportunities include positions such as chefs, kitchen managers, food stylists, caterers, entrepreneurs, and sommeliers.
• Employment possibilities span across industries like hotels, restaurants, airlines, cruise lines, and event management companies.
• Graduates acquire expertise in global cuisines, efficient kitchen operations, and artistic presentation of food.
• The program also opens pathways for growth in emerging areas such as sustainable cooking, vegan cuisine, and fusion dishes, offering exciting opportunities for specialization and professional development.

B.Sc., Hotel and Catering Management (Hons) Minimum Credits to be earned :
B.Sc., Hotel and Catering Management. Minimum Credits to be earned:
Hours/Week		Maximum Marks
SEMESTER 1
Category	Code	Course	L	T	P	O	C	CIA	SEE	Total
LANG 1		Communicative French – I	2	0	0	0	2	40	60	100
ENG 1		English I	2	0	0	0	2	40	60	100
DSC 1		Basic in Culinary Arts	3	0	0	0	3	40	60	100
DSC2		Basic in Bakery & Confectionery	3	0	0	0	3	40	60	100
DSC3		Introduction to Hospitality Industry	3	0	0	0	3	40	60	100
DSE4		Food Science & Nutrition	3	0	0	0	3	40	60	100
SEC1		Soft Skills & Personality Development	2	0	4	0	2	40	60	100
DSC1		Basic in Culinary Arts - Practical	0	0	4	0	2	40	60	100
DSC2		Basic in Bakery & Confectionery - Practical	0	0	4	0	2	40	60	100
VAC		VAC – Universal Human Values	1	0	0	1	1	40	60	100
			19	0	12	1	23
CIA – Continuous Internal Assessment SE – Semester End Examination
* L - Lecture * T – Tutorial * P - Practical * O - Outside the class effort / self-study

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