M.Sc. Culinary Arts – Best Deemed University in Chennai
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M.Sc. Culinary Arts

Program Outcomes


PROGRAM OUTCOME (PO)

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 a la carte, table d’hôte, and banquet food.

PO4: Demonstrate basic culinary skills and rudiments of food safety, cost control and nutrition.

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

Curriculum & Syllabus

Curriculum & Syllabus

Total credit : 90

SEMESTER – I   HOURS / WEEK  
CategoryCodeTitle of the CourseLectureTutorialPracticalCredits
Core21CMIA11Art, food and culture- the gastronomy3003
DSE21DMIA11Effective and efficient food and
beverage operation and cost
management
2002
Core21CMIA12Advance Indian food skill development
and global trend
3003
Core21CMIA13Presentation and visual effect on food3003
Core21CMIA14Art of bakery and contemporary bread
making
3003
Core21PMIA11Advance Indian food skill development
and global trend - Lab
0063
Core21PMIA12Art of bakery and contemporary bread
making: Lab
0063
Total1401220

View course curriculum

Eligibility Citeria

ProgramEligibilityCriteria for Merit
M.Sc. Culinary ArtsB.Sc. Hotel & Catering Management ,
B.Sc. Food
Nutrition &
Dietetics , B.Sc.
Hospitality & Hotel
Management /
Home Science
Merit - based on percentage of marks secured in the qualifying examination

Career Prospects

CAREER PROSPECTS

 

  • Chef in fine dining, franchises, hotels and many other food-related environments.
  • Research chef in the research culinary field.
  • Pastry Chef.
  • A restaurant manager.
  • Beverage Professional like sommelier, wine maker, and brewer.
  • Nutritionist- provide dietary advice to individuals with chronic diseases.
  • Food and Beverage Industry Instructor.
  • Food stylist or photographer.
  • Food and Beverage writer

Alumni Testimonials

Fee Structure

Tuition Fee Per
Semester
Other FeesTotal fees
at the time of
admission
Duration
(In years)
50,00013,40063,4002 years
4 semesters

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