Teacher
Best Hotel & Hospitality Management Institute in India | SBIHM
-
Robto Jone
- $59.00
Best Culinary Science College In Kolkata
SBIHM’S GRADUATE PROGRAMME CULINARY SCIENCE COURSE
Our Bachelor’s programme in Culinary Science goes beyond traditional cooking education. We teach the techniques for preparing, cooking and presenting food that is not only aesthetically appealing but genuinely good to eat. The curriculum covers Food Science, Nutrition and Diet, giving students a complete understanding of the culinary arts rather than kitchen technique alone.
Alongside the practical work, the programme places weight on quality customer service, so that students graduate not only as skilled chefs but as professionals capable of running a section and delivering a consistent dining experience. Join us to master both the art and the science of culinary work.
| Name of the course : | Bachelor in Culinary Science |
| Duration: | 3 years |
| Eligibility : | 10+2 passed/appeared from recognized Central or State Govt. Board |
| Seat : | 60 |
| Industrial training duration : | 6 months only in 5 star Deluxe Hotel & Resort |
| Placement : | Domestic / International |
OUR SUBJECTS
- Introduction to Hospitality Industry
- Basics of Food Production
- Basics of Food & Beverage Service
- Culinary Skills
- Baking Skills
- Indian Cuisine
- Regional Indian Cuisine
- International Cuisine
- International Culinary
- Pan Asian Cuisine
- Larder & Charcuterie
- Intermediate Bakery & Confectionery
- Gastronomy
- Nutrition & Food Science
- Food Legislation
- Food Safety Management
- Kitchen Facility Planning
- Entrepreneurship and Restaurant Start-up
- Fundamentals of Information Technology
- Communication Skills
- Personality Development
- Culinary Elective — choose one:
- Food Photography & Presentation
- Institutional, Hospital and Industrial Catering
- Confectionery, Chocolaterie and Sugar Craft
- Project Report
ADMISSION IN CULINARY SCIENCE COURSE, KOLKATA
Admission to the Bachelor in Culinary Science is open to students who have passed or appeared for their 10+2 examinations from a recognized Central or State Govt. Board. Students from any stream may apply — what matters far more than a subject combination is a genuine interest in food and the willingness to put in long hours on your feet.
The course is built to follow the way a kitchen career actually develops. It opens with basic food production and culinary skills, moves through Indian, regional, Pan Asian and international cuisine, then into larder, charcuterie, bakery and confectionery. On top of that sit the subjects that separate a cook from a professional: nutrition and food science, food legislation, food safety management, kitchen facility planning, and entrepreneurship for students who intend to open their own restaurant.
Every student completes a six month industrial training period in a 5 star deluxe hotel or resort. That period is where technique meets volume, timing and service pressure, and it is usually where a student decides which section of the kitchen they want to build a career in.
FOR COURSE FEES PLEASE CONTACT +91 9830012536
Scope of Culinary Science Course in Kolkata:
Culinary Science:
The three year Bachelor’s Degree in Culinary Science builds on a student’s culinary competencies and experience to develop practical, leadership and business skills. It begins with basic operational technique and hands-on core competency training, then widens into the management and commercial subjects that a head chef or a restaurant owner needs. Culinary Science opens doors in key areas such as:
The three year Bachelor’s Degree in Culinary Science builds on a student’s culinary competencies and experience to develop practical, leadership and business skills. It begins with basic operational technique and hands-on core competency training, then widens into the management and commercial subjects that a head chef or a restaurant owner needs. Culinary Science opens doors in key areas such as:
1. Cruise Line and Flotel — Passenger and Cargo:
Crafting culinary experiences for passengers on cruise lines and floating hotels.
2. FMCG Companies:
Roles in the food and beverage side of Fast-Moving Consumer Goods companies.
3. Airport and Mall:
Catering to travellers at airports and to patrons in shopping malls.
4. MNC and Native Conglomerate Mall or Departmental Stores:
Culinary roles within multinational corporations and native conglomerates operating malls or departmental stores.
5. Airlines and Rail:
Creating culinary offerings for in-flight and on-train service.
6. Institute — Large Canteen and Satellite Kitchen:
Managing large scale culinary operations in educational and institutional kitchens.
7. Live TV Cooking Show:
Building a public profile as a culinary personality on television and digital platforms.
8. Leisure and Entertainment Centre:
Running food operations in leisure, resort and entertainment venues.
Embark on a Culinary Science course for a career where technical skill, creativity and business sense come together in a professional kitchen.
FAQ
The degree carries a 6 month industrial training period in a 5 star deluxe hotel or resort rather than classroom simulation. Students work through Indian, regional, Pan Asian and international cuisine alongside bakery, larder and food safety, so they reach the job market with kitchen experience already behind them.
Beyond hotel and restaurant kitchens, graduates work with cruise lines and floating hotels, airline and rail catering, FMCG food companies, airport and mall food operations, institutional and satellite kitchens, and leisure and entertainment venues. Some move into food media or start their own restaurant.
Yes. A 6 month industrial training period in a 5 star deluxe hotel or resort is built into the programme, giving students hands-on experience of production volume, timing and service standards before they graduate.
The Bachelor in Culinary Science requires 10+2 passed or appeared from a recognized Central or State Govt. Board. Students from any stream may apply, and there are 60 seats in the programme.
Hotel Management covers the whole property — front office, housekeeping, food and beverage service and production together. Culinary Science concentrates on the kitchen, going far deeper into cuisine, bakery and confectionery, larder work, nutrition, food science and food safety, with an elective in areas such as food photography, institutional catering or chocolaterie.