Programme - B.Sc. in Culinary Management

DURATION: 3 YEARS

About Programme:

Skills in Culinary Management are demanded with exacting and well-educated chefs continue to grow, as the hospitality industry soars in India. Thriving tourism, and heightened food awareness among locals, is turning attentions toward epicurean excellence, creating employment opportunities for student chefs. Modern culinary arts school graduates work in restaurant, hotel, and air flight kitchens. Positions as caterers, private chefs, owner/operators, and even instructors are also growing in numbers. Hence we feel a specialised Professional Degree in Culinary Art is a requirement of the day. We are focused entirely on teaching practical skills in a state of the art cookery school which is supportive and fun, whilst also ensuring our students develop the high levels of discipline required to cook beautiful food to the highest standards. To ensure this the program involves more Practical demonstrations and workshops which will be conducted by experienced faculties and Celebrity Chefs specialising in various Cuisines. B.Sc. in Culinary Management is a 3 years programme which encompasses 2 years of classroom studies and practical and 1 year of paid Internship in leading 5 star hotels across India. We are focused on ensuring our graduates leave us with a complete range of culinary skills which will enable them to adapt to any environment where food really matters, and to present themselves as highly skilled and inspirational chefs, with exciting career prospects ahead of them.

Programme Objectives:

  • In-depth professional skills for food product knowledge and preparation
  • Develop innovation and attitude.
  • Practical knowledge and skills in the areas of event management, communication skills and computer applications for food and beverage operations
  • Understand the community approach, environment and social awareness.
  • Knowledge of nutrition and food safety

Programme Structure :

Programme structure is designed in Industry Academia Advisory Board (IAB) to deliver the programme contents as per the expectation of industry. B.Sc. in Culinary Arts Programs develop students in contemporary skills in food preparation and presentation, à la carte cuisine, pastry and desserts; and kitchen management through hands-on training and classroom learning.

Programme Delivery :

  • High involvement of academic experts, professionals from industry, technical experts and behavioral trainer.
  • Dedicated industry interface through industry visits, guest lecturer, seminar and workshop
  • Training at leading hotel industry & event management companies.
  • Learn team dynamics, Leadership and grooming sessions through well designed programme.

Certifications* :

  • Shall be organized at various schools/ departments as per the branches or programmes, required for Technical and Professional Managerial skills with leading and reputed Industry, Professionals and Certifying organizations.
  • Students can also pursue courses on online platforms such as MOOCs*, Coursera*, NPTEL* etc.

Credits :

Total Credits: 150

Intake: 60 Seats

Eligibility:

The Candidate should have passed Class XII (10+2) OR its equivalent examination in any stream (Arts/Science/ Commerce/ Humanities/ MCVC) with English as one of the subject in HSC and having 45 % aggregate Marks (40% for Backward Class Candidates belonging to Maharashtra State Only).

Selection Process:

  • Candidate should apply through online application form link
  • Group Discussion and Personal Interview (GD&PI)
  • Candidate must qualify for GD & PI to get admission in first year undergraduate programme.

ExtraCurricular Activities:

Faculty:


Mr. Jeeten adole

Mr. Sachin Desai

Mr.. Ajim Shaikh

Mr.. Pravin Rathod

Co-Curricular Activities:

Current Academic Year

Academic Calendar

Academic Calendar 2020-21
ACTIVITIES FIRST TERM SECOND TERM
Commencement of Semester 6th July 2020 4th January 2021
Orientation for First Year 6th July 2020
Class Test - I 17th August 2020 to 26th August 2020 8th February 2021 to 17th February 2021
Class Test - II 5th October 2020 to 14th October 2020 29th March 2021 to 7th April 2021
Term End Examination 17th November 2020 to 5th December 2020 3rd May 2021 to 20th May 2021
Conclusion of Semester 5th December 2020 20th May 2021

Programme Structure:

Programme structure is designed in Industry Academia Advisory Board (IAB) to deliver the programme contents as per the expectation of industry. B.Sc. in Culinary Arts Programs develop students in contemporary skills in food preparation and presentation, à la carte cuisine, pastry and desserts; and kitchen management through hands-on training and classroom learning.

Subject Basket:

Brochure:

Presentation

Board Of Studies:


Mr. Aspi Nallaeth

Secretary General
Hotel & Restaurant Association(WI) Mumbai


Mr. Amit Chawla

General Manager
Country Inn & Suites by Radisson Navi Mumbai


Mr. Sujith Gopinath

General Manager
The Fern Goregaon Mumbai


Mr. Lalit Tripathi

Operations Manager
Seven Eleven Club Mumbai


Chef Divyesh Yadneshwar

Sous Chef
Rich Graviss Products Pvt. Ltd.


Chef Manoj Patkar

Deputy Director
Symbiosis School of Culinary Arts Pune


Chef Naeem Pathan

Head of Department
Food Production- School of Hospitality & Tourism Studies D Y Patil University Navi Mumbai


Chef Rahul Shende

Assistant Professor
Sinhgad Institute of Hotel Management & Catering Technology Lonavala


Dr. Milind Peshave

Principal
Dr. D. Y. Patil Institute of Hotel


Dr. Deepa Prasad

Associate Professor
Savitribai Phule University| Pune


Dr. Seema Zagade

Professor
Maharashtra state institute of Hotel| Management and Catering Technology| Pune


Mr. Sarang Deshmukh

BMG UNPLUGED
Restaurant Amanora Park|Pune

Admission Handbook

Testimonial:

Infrastructrue:

Industry Experts:


Mr. Aspi Nallaeth
Visiting Visiting Professor

Secretary General Hotel & Restaurant Association(WI) Mumbai


Mr. Amit Chawla
Visiting Visiting Professor

General Manager Country Inn & Suites by Radisson Navi Mumbai


Mr. Sujith Gopinath 
Visiting Visiting Professor

General Manager The Fern Goregaon Mumbai


Mr. Lalit Tripathi
Visiting Visiting Professor

Operations Manager Seven Eleven Club Mumbai


Chef. Manoj Patkar
Visiting Visiting Professor

Deputy Director Symbiosis School of Culinary Arts Pune


Ms. Pallavi Chaudhari
Visiting Visiting Professor

Vice Principal School of Hospitality & Tourism Studies D Y Patil University Navi Mumbai 


Chef. Divyesh Yadneshwar
Visiting Visiting Associate Professor

Sous Chef Rich Graviss Products Pvt. Ltd.


Ms. Naeem Pathan
Visiting Visiting Associate Professor

HOD Food Production- School of Hospitality & Tourism Studies D Y Patil University Navi Mumbai 


Ms. Rahul Shende
Visiting Visiting Associate Professor

Sinhgad Institute of Hotel Management & Catering Technology Lonavala


Ms. Raghavendra Gade
Visiting Visiting Associate Professor

Sinhgad Institute of Hotel Management & Catering Technology Lonavala 


Ms. Aniket Haripurkar
Visiting Visiting Associate Professor

Sinhgad Institute of Hotel Management & Catering Technology Lonavala 

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