Best Hotel & Hospitality Management Institute in India | SBIHM

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    Robto Jone

    Teacher

  • Biochemistry Class

    Culinary Science

  • $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.