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Overview of Symbiosis International
(
DU
)
About Symbiosis International
(
Deemed University
)
Pro Chancellor, Symbiosis International
(
Deemed University
)
&
Principal Director, Symbiosis
Vice Chancellor
'
s Message
Vision
&
Mission
Overview of SSCA
SSCA
Goals
&
Objectives
Chair Professor
'
s Message
Director
'
s Message
Committees
University Mandatory Committees
Institute Statutory Committees and Notices
Anti Ragging Committees
Programmes
Under Graduate Programmes
B.Sc.
(
Culinary Arts
-
Full Time
)
B.Sc.
(
Hospitality
&
Culinary Management
-
Full Time
)
Diploma Programmes
Diploma In Bakery And Patisserie Skills
(
DBPS
)
Diploma in Professional Culinary Skill
(
DPCS
)
Diploma in Culinary Entrepreneurship
Other Programmes
Capacity Enhancements Course
Floating Credit Courses
Our Team
Faculty
Administrative Staff
Infrastructure
Culinary Labs
Hospitality Learning Resource Centers
Others
Library
Notice Board
Academic Calender
B.SC.
(
Culinary Arts
)
B.SC.
(
Hospitality
&
Culinary Management
-
Full Time
)
DBPS
(
Diploma In Bakery And Patisserie Skills
)
B.SC.
(
Hospitality Management
)
Events and Media
Events
Media
Blogs
SSCA E
-
Magazine
Flambe April 2022 edition
Flambe October 2021 edition
NEWSLETTER
SIU Newsletter February 2022
SIU Newsletter March 2022
SIU Newsletter April
-
May 2022
Internships
&
Placements
Contact Us
Programmes
Diploma in Bakery and Patisserie Skills (DBPS)
About DBPS
Programme Structure
Orientation and Pedagogy
Eligibility Criteria
Admission Schedule
Fees
How to Apply
Payment Guidelines
Stakeholder Feedback
Academic Calendar
Employer Feedback
Eligibility Criteria
12th Pass Or equivalence Qualification
No Age Limit
Admission Schedule
