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About Us
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
Post Graduate Programmes
M.Sc.
(
Nutrition and Dietetics
-
Full Time
)
MBA
(
Food Technology and Food Enterprise Management
-
Full Time
)
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
)
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
Internship
&
Placement
Contact Us
Programmes
B.Sc.(Culinary Arts)
About B.Sc.
(
Culinary Arts
)
Programme Structure
Orientation and Pedagogy
Eligibility Criteria
Admission Schedule
How to Apply
Fees
Payment Guidelines
Rules for Refund of Fees
Scholarships
FAQ
'
s
Stakeholder Feedback
Academic Calendar
Academic Calendar
2022–25
2021–24
2020–23
