Teacher
Best Hotel & Hospitality Management Institute in India | SBIHM
-
Robto Jone
- $59.00
Bachelor in Culinary Science
Our Bachelor’s program in Culinary Science goes beyond traditional cooking education. We teach techniques for preparing, cooking, and presenting food that is not only aesthetically appealing but also delightfully flavorful. Our curriculum encompasses studies in Food Science, Nutrition, and Diet, providing a holistic understanding of the culinary arts. Moreover, we emphasize the importance of quality customer service, ensuring that our students graduate not just as skilled chefs but also as professionals capable of delivering an exceptional dining experience. Join us to master the art and science of culinary excellence.
| 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 |
THE SUBJECTS
- Introduction to Hospitality Industry
- Basics of Food Production
- Basics of Food & Beverage Servics
- Communication Skill
- Culinary Skills
- Baking Skill
- Indian Cuisine
- Nutrition & Food Science
- Gastronomy
- Fundamentals of Information Technology
- Internation Cuisine
- Larder & Charcuterie
- Regional Indian Cuisine
- Intermediate Bakery & Confectionary
- International Culinary
- Food Legislation
- PAN Asisan Cuisine
- Personality Developement
- Kitchen Facility Planning
- Food Safety Management
- Enterpreneurship and Restaurant Start up
- Culinary Elective :-
- Food Photography &presentation
- Institunational, Hospital and Industrial Catering
- Confectionary, Chocolaterie and Sugar craft.
- Project Report
Scope Of Culinary Science
The three year Bachelor’s Degree in Culinary Arts, builds on the students’ culinary competencies and experiences to deepen and hone practical, leadership and business skills. It starts with basic operational techniques and hands-on core competency training. Culinary Sciences Open Doors in Key Areas Such As:
Cruise Line and Flotel – Passenger and Cargo:
Crafting culinary experiences for passengers on cruise lines and floating hotels.
FMCG Companies:
Involvement in the food and beverage sector of Fast-Moving Consumer Goods companies.
Airport and Mall:
Catering to the culinary needs of travelers at airports and patrons in shopping malls.
MNC and Native Conglomerate Mall or Departmental Stores:
Culinary roles in multinational corporations and native conglomerates within malls or departmental stores.
Airlines and Rail:
Creating culinary offerings for in-flight and on-train services.
Institute – Large Canteen and Satellite Kitchen:
Managing large-scale culinary operations in educational institutions.
Live TV Cooking Show:
Becoming a culinary personality by showcasing skills on live TV cooking shows.
Leisure and Entertainment Centre:
Providing culinary experiences in leisure and entertainment centers.
The 3-year programme includes 6 months of training in 5-star deluxe hotels and resorts, plus subjects like food safety, kitchen planning, and entrepreneurship,the well-rounded readiness that strong placements need.
Beyond becoming a chef, graduates can work in cruise line catering, airline and railway catering, FMCG food divisions, institutional catering, or pursue food photography and presentation as a specialised path.
Yes, training runs 6 months in 5-star deluxe hotels and resorts, giving students supervised, real-kitchen experience in food production and service well before graduation.
Yes, the course covers culinary skills, baking, Indian and international cuisines, and kitchen facility planning in depth, building the technical foundation needed to work professionally as a chef.
Hotels, cruise lines, airlines, FMCG companies, and institutional catering all recruit graduates. Creativity matters too,the course includes food photography, presentation, and confectionery craft as creative specialisations.