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|
|Category||Code||Title of the Course||Lecture||Tutorial||Practical||Credits|
|Core||21CMIA11||Art, food and culture- the gastronomy||3||0||0||3|
|DSE||21DMIA11||Effective and efficient food and|
beverage operation and cost
|Core||21CMIA12||Advance Indian food skill development|
and global trend
|Core||21CMIA13||Presentation and visual effect on food||3||0||0||3|
|Core||21CMIA14||Art of bakery and contemporary bread|
|Core||21PMIA11||Advance Indian food skill development|
and global trend - Lab
|Core||21PMIA12||Art of bakery and contemporary bread|
|Program||Eligibility||Criteria for Merit|
|M.Sc. Culinary Arts||B.Sc. Hotel & Catering Management ,|
Dietetics , B.Sc.
Hospitality & Hotel
|Merit - based on percentage of marks secured in the qualifying examination|
- 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
I feel the culinary arts program creates a very strong foundation to be a successful chef by being exposed to a range of topics. The topics offered in the Vels School of hotel management covers both conventional and modern that gives us very good knowledge and strong practical skills in order to be equipped and excel in the culinary field. Not only we will be able to see how things worked in the past but the chef here actually opens our eyes to show us what would be the future trends. After my course I went out and experienced the real world. I rose to the top very quickly as I had everything I needed to get the position. I am now the executive chef at Trance Green Fields – Restaurant & Convention Centre, at Hyderabad, Telangana.
Executive Chef EXECUTIVECHEF@ TRANCEGREENFIELDS.COM
|Tuition Fee Per|
|Other Fees||Total fees|
at the time of