B.SC. (Hospitality & Culinary Management)
Programmes Structure
The objectives of the programme are to :
- Develop a professional understanding of the hospitality industry that will provide immediate career opportunities.
- Develop the right skills necessary in hospitality and allied industries so as to meet the requirements according to the industry expectations.
- Develop the required skills in Culinary Arts.
- Develop the required skills in Food & Beverage Service.
- Develop the required skills in Housekeeping & Front Office operations.
- Develop the required skills in Sales and Marketing, General Management, Entrepreneurship, and Revenue Management.
- Develop the required skills in communication for a better career in the Hospitality Industry.
- Provide the basic knowledge in hygiene, food safety & nutrition in line with international standards.
- Enable the candidates to pursue rewarding and successful careers in hospitality, tourism, and other allied industries in supervisory and management positions.
- PEO-1
Acquire the latest relevant knowledge; develop professional skills, innovation, and attitude related to the hospitality industry. - PEO-2
Empower and sustain in the competitive world to acquire supervisory and managerial positions in hospitality sectors. - PEO-3
To mould students to serve the community by creating environmental and social awareness. - PEO-4
Enroll for higher education and career development programs. - PEO-5
To instill professional & social approaches for success in the chosen profession.
- PO-1
Engage in critical analysis and creative thinking - PO-2
Apply basic analytical thinking and problem-solving principles when examining hospitality management issues. - PO-3
Analyze trends and organizational data and develop business strategies for the hospitality industry. - PO-4
Collect and evaluate information to make sound decisions. - PO-5
Demonstrate the ability to integrate concepts and theories across functional business domains within the hospitality industry (e.g. Finance, Marketing, Human Resources, Law, Supervision& Operations, etc.) - PO-6
Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment. - PO-7
Demonstrate proficiency in the application of varied hospitality technology - PO-8
Demonstrate personal and professional standards for ethical decision-making and social behaviour. - PO-9
Evaluate personal and professional goals and development based on perceived strengths and potential for life-long learning - PO-10
Demonstrate the ability to read, listen, and clearly express oneself using written, oral, visual, and quantitative methods to communicate effectively with superiors, co-workers, customers, and members of the community - PO-11
Demonstrate leadership, teamwork, and interpersonal skills needed for managing diverse and global hospitality operations.
Courses and Specializations
| Catalog Course Code | Course Title | Credit | Level | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|---|
| 101 | Hospitality Today: An Introduction | 2 | 2 | 20 | 30 | 50 |
| 102 | European Culinary Foundation (Theory) | 3 | 1 | 30 | 20 | 50 |
| 103 | European Culinary Foundation (Practical) | 2 | 2 | 20 | 30 | 50 |
| 104 | Food and Beverage Service Operations Theory) | 3 | 1 | 30 | 45 | 75 |
| 105 | Food & Beverage Service Operations (Practical) | 2 | 2 | 20 | 30 | 50 |
| 106 | Rooms Division Operations- Theory I | 3 | 1 | 30 | 45 | 75 |
| 107 | Rooms Division Operations- Practical I | 2 | 2 | 20 | 30 | 50 |
| 108 | Hospitality French | 2 | 2 | 20 | 30 | 50 |
| 109 | Sustainability and Environmental Studies | 0 | 0 | |||
| Hospitality Communication Skills | 2 | 2 | 20 | 30 | 50 | |
| Total | 21 | 210 | 291 | 500 |
Course Description: This course provides students with a comprehensive introduction to the many entities that make up the hospitality industry and an overview of today's hot issues, including ethical challenges and management concerns. The course provides an up-to-date look at the dynamic hospitality field through numerous examples, exhibits, and statistics. The course reflects new industry trends, management practices, and the effect of technology and social media on various aspects of hospitality. New topics include boutique/lifestyle hotels, Airbnb, global distribution systems, event technology, and Internet advertising.
Course Outcomes: At the completion of this course, students should be able to:
- CO 1: To learn about the nature and core components of the Hospitality sector.
- CO 2: To understand the emerging trends in hospitality and their impact on the Hospitality business.
- CO 3: To learn about the use of technology in hospitality.
- CO 4: To understand the various career options available in the Hospitality sector.
- CO 5: To learn about the emerging M.I.C.E. sector.
Course Description: The course focuses on the introduction of European cuisine and its varieties and variations. The course will cover the nuances and specialties of European cuisines meals based on the local and geographical availability as well as the cultural history of the cuisine which forms a strong foundation knowledge base in different European Cuisines.
At the completion of this course, students should be able to:
Course Outcomes:
- CO 1: Knowledge and understanding of the evolution of culinary foundation.
- CO 2: Learn various factors that affect the cooking methods in European cuisine.
- CO 3: Awareness of various cooking techniques and proper utilization of ingredients.
- CO 4: Reflect on the prerequisites of creating European menus from different sectors of Europe.
Course Description:The course focuses on the introduction of European cuisine preparation in small portions through hands-on training. A variety of courses from different European cuisine are taught to gain strong foundation knowledge for the following global cuisines.
Course Outcomes:
- CO 1: Introduction to basic ingredients, cooking methods, and pre-preparation techniques essential for European cuisine foundation.
- CO 2: Apply demo and theory knowledge in replicating different courses of European cuisine by hands-on training in smaller proportions.
- CO 3: Relate to the different European cuisines recipes and also identify certain co-relations in various European cuisines.
Course Description: This course provides students with practical skills and knowledge for effective management of food and beverage operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.
Course Outcomes:
- CO 1: To outline the current developments and trends in the food and beverage industry.
- CO 2: Summarize typical restaurant staff duties.
- CO 3: Identify the procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food and beverage operation supplies and equipment.
- CO 4: To outline the in-room dining issues and summarize procedures for delivering in-room dining.
- CO 5: To interpret the role of banquets and catering operations.
Course Description: This course will give students in-depth knowledge of the practical aspects of Food & Beverage Service Operations. Students will learn through hands-on training the nuances of foodservice operations in the contemporary catering industry.
Course Outcomes:
- CO 1: To Infer the basic etiquettes to be observed by the service staff.
- CO 2: To classify the restaurant equipment and their use.
- CO 3: To demonstrate basic service setup and execution of basic tasks.
- CO 4: To understand the technology used in food service outlets.
Course Description: This course aims at familiarizing the students with the operational aspects of the Rooms division department in a facility. The students will learn about the procedures, tools, and equipment used for the upkeep and maintenance of any hospitality facility as well as the standard procedures of the front office operations.
Course Outcomes:
- CO 1: To give students an overview of the accommodation sector and its operations
- CO 2: Enable students to comprehend the role of Front Office & Housekeeping operations in the accommodation sector.
- CO 3: To understand the organizational structure and duties & responsibilities of the Rooms division personnel.
- CO 4: To comprehend the standard operating procedures for both front office and housekeeping departments.
Course Description: This course aims at familiarizing the students with the operational aspects of the Rooms division department in a facility. The students will learn about the procedures, tools, and equipment used for the upkeep and maintenance of any hospitality facility as well as the standard procedures of the front office operations.
Course Outcomes:
- CO 1: To develop an understanding of communication procedures in the rooms division.
- CO 2: To imbibe the skills to handle routine tasks of both departments.
- CO 3: To understand the equipment used at the Front Office.
- CO 4: To develop an understanding of the cleaning procedures for specific areas and materials.
Course Description: This course aims at giving students a basic understanding of the French language in the context of hospitality operations. The course focuses on understanding key terminology and basic conversational skills needed in the industry.
Course Outcomes:
- CO 1: To create awareness about the importance of French in hotel operations and to acquire the correct pronunciation of French terminology.
- CO 2: To use standard phrases in French in hospitality operations
- CO 3: To understand basic grammar usage
Course Objective: The course aims at providing students with the role and importance of communication skills in varied hospitality operations. Being a people-driven industry, clear and relevant communication forms the basis of successful operations.
Course Outcomes:
- CO 1: To learn the importance of effective communication in Hospitality Management
- CO 2: To understand the relevance of effective speaking and listening to manage customer expectations.
- CO 3: To understand the barriers in communication and how to overcome them.
- CO 4: To understand the different forms of Communication.
| Catalog Course Code | Course Title | Credit | Level | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|---|
| 201 | Indian Culinary Foundation (Theory) | 3 | 45 | 2 | 30 | 45 |
| 202 | Indian Culinary Basic and Bulk Cooking (Practical) | 2 | 60 | 2 | 20 | 30 |
| 203 | Basic Bakery & Pastry Art (Theory) | 2 | 30 | 2 | 20 | 30 |
| 204 | Basic Bakery & Pastry Art (Practical) | 2 | 60 | 1 | 20 | 30 |
| 205 | Rooms Division Operations- Theory II | 3 | 30 | 2 | 20 | 30 |
| 206 | Rooms Division Operations- Practical II | 2 | 60 | 3 | 20 | 30 |
| 207 | Hospitality Sales and Marketing | 3 | 45 | 3 | 30 | 45 |
| 208 | Computer Fundamentals and Web Applications in Hospitality (Practical) | 2 | 60 | 3 | 20 | 30 |
| 209 | Catering Operations and Management | 2 | 30 | 3 | 20 | 30 |
| Total | 21 | 200 | 300 | 500 |
Course Description: The course focuses on the introduction of regional Indian cuisine and its varieties and variations. The course will cover the nuances and specialties of traditional regional Indian cuisine, meals based on the local and geographical availability, and the cultural history of the cuisine, which forms a strong foundation knowledge base in Indian Culture and Regional Cuisines.
Course Outcomes:
- CO 1: To gain knowledge and understanding of the evolution and eras of Indian cuisine.
- CO 2: Learn various factors that affect the eating habits in various parts of India
- CO 3: Awareness of regional traditional serving style of Indian cuisine
- CO 4: Reflect on prerequisites of volume catering in different sectors.
Course Description: The course focuses on the introduction of regional Indian cuisine preparation in small portions through hands-on training. A variety of courses in regional traditional Indian cuisine meals are taught to gain strong foundation knowledge for the following bulk quantity preparation of regional dishes of India.
Course Outcomes:
- CO 1: Physical Identification and introduction to basic ingredients, cooking methods, and pre-preparation techniques essential to the foundation of Indian cuisine.
- CO 2: Apply demo and theory knowledge in replicating different courses of Indian cuisine by hands-on training in smaller proportions.
- CO 3: Learn and relate to the regional Indian recipes and make them in larger proportions in a bulk kitchen setup through hands-on training
Course Description: This course aims at equipping students with the theoretical knowledge of bakery and pastry arts. Students will gain insight into the techniques and processes involved in making baked goods, chocolates, and entremets.
Course Outcomes:
- CO 1: To learn the hierarchy within bakery and pastry operations.
- CO 2: To understand the basics of safety and sanitization in the pastry section
- CO 3: To learn the fundamentals in preparation of pastries, chocolates, glazes, icings, bread, and cakes
Course Description: This course aims at providing the students with basic skills and knowledge of bakery and pastry operations. Students will learn through hands-on training the nuances of pastry making, baking, and the techniques involved therein.
Course Outcomes:
- CO 1: To develop an understanding of hygiene and sanitation practices in bakery operations
- CO 2: To gain knowledge of large and small equipment used in bakery operations.
- CO 3: To gain skills in preparing various types of baked goods, pastries, and entremets.
Course Description: This course presents a systematic approach to managing rooms division operations in the hospitality industry. The students will be able to understand the scope of housekeeping & front office operations across various subdomains of the industry.
Course Outcomes:
- CO 1: To understand the importance of communication in the rooms division
- CO 2: To comprehend the fundamentals of inventory management in the rooms division
- CO 3: To gain insight into the selection of bathroom fixtures & floorings.
- CO 4: Develop an understanding of selection criteria for beds, linens, and uniforms.
Course Description: This course has been designed to apprise the students of the practical aspects of handling Rooms division operations. This course will help the students to understand the tools, equipment, and property management systems and their specific function in managing the facility.
Course Outcomes:
- CO 1: To gain an understanding of linen management and control.
- CO 2: To gain knowledge of the sections of the Front Office and their roles.
- CO 3: To understand the equipment used at the laundry.
- CO 4: To get in-depth knowledge about the tasks performed on the PMS.
Course Description: In today's highly-competitive hospitality market, it is essential to have an understanding of sales and marketing. This course goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The course explores the "four Ps'' (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective.
Course Outcomes:
- CO 1: Distinguish marketing from sales and identify trends that affect marketing and sales in the hospitality industry.
- CO 2: Identify and describe the key steps of a marketing plan.
- CO 3: Understand internal marketing and sales.
- CO 4: The role of advertising, public relations, and publicity in reaching prospective guests.
- CO 5: Explain how hospitality properties are meeting the needs of various domains & understand the role of advertising and publicity in marketing.
Course Objective: The hospitality and service industry is increasingly becoming technology-driven to optimize customer service and retention. This course aims to introduce the various technology applications in the hospitality and their contribution to operations like reservations, accounting & marketing.
Course Outcomes:
- CO 1: Identify common technology systems used in hospitality operations
- CO 2: Describe the various ways in which hospitality businesses use technology to gain and process reservations
- CO 3: Develop an understanding of the functions of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems, and guest-operated devices.
- CO 4: Identify the essentials and make use of the internet, social media, and digital marketing.
Course Objective: This course will provide the student with a comprehensive look at planning, starting, and operating a successful catering business. The course also focuses on contemporary catering operations where the student will learn the necessary skills from competence to managerial skills.
Course Outcomes:
- CO 1: Understand various types of catering operations.
- CO 2: Discuss and evaluate industry trends related to career opportunities and the industry's future.
- CO 3: To understand the workings of the events industry.
- CO 4:
| Catalog Course Code | Course Title | Credit | Level | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|---|
| 301 | Industry Internship | 20 | 5 | 200 | 300 | 500 |
| Total | 20 | 200 | 300 | 500 |
| Catalog Course Code | Course Title | Credit | Level | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|---|
| 401 | Basic Bakery & Pastry Art (Theory) | 2 | 2 | 20 | 30 | 50 |
| 402 | Basic Bakery & Pastry Art (Practical) | 2 | 2 | 20 | 30 | 50 |
| 403 | Global Cuisine (Theory) | 2 | 3 | 20 | 30 | 50 |
| 404 | Global Cuisine (Practical) | 2 | 3 | 20 | 30 | 50 |
| 405 | Security and Loss Prevention | 2 | 3 | 20 | 30 | 50 |
| 406 | Hospitality Business Communication-II | 2 | 3 | 20 | 30 | 50 |
| 407 | Food and Beverage Service Management | 2 | 4 | 20 | 30 | 50 |
| 408 | Food and Beverage Service Management (Practical) | 2 | 4 | 20 | 30 | 50 |
| 409 | Supervision in the Hospitality Industry | 2 | 4 | 20 | 30 | 50 |
| Integrated Disaster Management ** | 0 | 0 | 0 | 0 | 0 | |
| Total | 18 | 180 | 270 | 450 |
Course Description: This course will give students in-depth knowledge about various popular cuisines of the world and the intricacies of the food culture, ingredients, methods of cooking and serving food, and specialties of these regions.
Course Outcomes:
- CO 1: To understand the food culture of France & Italy
- CO 2: To understand the food culture of Spain and Mexico
- CO 3: To understand the cuisine of Asia and America
Course Description: This course will give students in-depth knowledge about various popular cuisines of the world and the intricacies of the food culture, ingredients, methods of cooking and serving food, and specialties of these regions. Students will learn the fundamentals of various popular cuisines around the globe through in-depth practical sessions.
Course Outcomes:
- CO 1: To understand the food culture of France& Italy.
- CO 2: To understand the food culture of Spain and Mexico.
- CO 3: To understand the cuisine of Asia and America.
Course Description: This course will give students in-depth knowledge about various popular cuisines of the world and the intricacies of the food culture, ingredients, methods of cooking and serving food, and specialties of these regions.
Course Outcomes:
- CO 1: To understand the cuisine of France& Italy.
- CO 2: To understand the cuisine of Spain and Mexico.
- CO 3: To understand the cuisine of Asia and America.
Course Description: This course takes a management perspective on food and beverage operations. It gives an insight into the management aspect of all food and beverage operations like bar, the menu planning process, and legal considerations.
Course Outcomes:
- CO 1: To understand the concepts related to the art and craft of beverage management.
- CO 2: To understand the classification of beverages into various categories.
- CO 3: To gain knowledge of Alcoholic beverages, their styles, and service.
- CO 4: To understand the operations of the bar and its statutory requirements
Course Description: This course will be able to create a comprehensive understanding of the fermented and distilled alcoholic beverages, their production, and service in the hotel and catering industry. To introduce students to tobacco and the various forms of their presentations.
Course Outcomes:
- CO 1: Use the right equipment and glassware for the preparation and service of alcoholic beverages.
- CO 2: Describe the service of wine, spirits, aperitifs, liqueurs, and beers.
- CO 3: Evaluate the relationship between food and beverages.
- CO 4: Suggest wines to accompany foods.
Course Description: This course explains the issues surrounding the need for individualized hotel security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, and explores risk management and loss prevention issues.
Course Outcomes:
- CO 1: Explain the importance of a comprehensive approach to risk management and outline the business case for managing risk.
- CO 2: Understand the security and safety responsibilities of hotels. Explain the key issues in developing and setting up a hotel security program.
- CO 3: Discuss losses that affect all hotel departments, including employee and guest theft.
- CO 4: Describe how hospitality operations can appropriately respond to threats of all kinds.
Course Description: This course ensures that the students understand the concept of business communication and its importance in any business environment. The course will focus on enhancing their verbal, listening, writing, and presentation skills.
Course Outcomes:
- CO 1: To learn the process of business communication.
- CO 2: To comprehend the basic principles of business writing.
- CO 3: To understand how communication occurs in an organization.
- CO 4: To learn the skills required to compose reports, memos, and emails.
- CO 5: To learn the skills required for making and delivering effective presentations.
Course Description: This course will help the students to understand the role of the supervisor including obligations to owners, customers, and employees; apply management theories and principles to hospitality operations, identify and discuss principles of communication; develop effective job descriptions, training plans, and evaluation instruments; and relate principles of leadership.
Course Outcomes:
- CO 1: Compare and contrast the major theories of management, and leadership styles as they relate to hospitality employees
- CO 2: Discuss the essential points of current theories and practices for motivating employees on the job.
- CO 3: List and briefly describe laws related to equal employment opportunities and fair employment practices.
- CO 4: Identify the essential elements in a successful training program and major steps in developing such a program.
Course Description: This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements.
Course Outcomes:
- CO 1: To identify the system of double-entry book-keeping.
- CO 2: To relate to the knowledge about the USHA.
- CO 3: To examine the concepts of Revenue, Expenditure & Profit.
- CO 4: To outline the importance of departmental accounting.
| Catalog Course Code | Course Title | Credit | Level | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|---|
| 501 | Summer Internship- 6 weeks | 2 | 5 | 20 | 30 | 50 |
| 502 | Rooms Division Management- Theory | 3 | 5 | 30 | 45 | 75 |
| 503 | Rooms Division Management- Practical | 3 | 5 | 30 | 45 | 75 |
| 504 | Planning and Control for Food and Beverage Operations | 3 | 5 | 30 | 45 | 75 |
| 505 | Revenue Management | 3 | 5 | 30 | 45 | 75 |
| 506 | Hospitality Facilities Management and Design | 3 | 5 | 30 | 45 | 75 |
| 507 | Entrepreneurship in the Service Industry | 3 | 5 | 30 | 45 | 75 |
| 508 | Hospitality Law | 2 | 4 | 20 | 30 | 50 |
| Total | 22 | 220 | 330 | 550 |
Course Description: This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, and labour cost control, and point-of-sale reports.
Course Outcomes:
- CO 1: Understand how control procedures help managers assess operational results.
- CO 2: Explain how a system of food service control points helps managers carry out critical functions on a daily basis.
- CO 3: Understand the importance and function of an operating budget as a planning and control tool.
- CO 4: Describe the factors that influence menu planning strategies
- CO 5: Identify and describe automated technology applications designed for inventory management.
Course Description: This course is designed to give students knowledge about hands-on skills that revenue managers must master to maximize profit within their hospitality organization. Students will be able to apply the tools used by professional revenue managers and develop proactive strategies in differing economic scenarios.
Course Outcomes:
- CO 1: Assess customer-perceived value based on the principles of revenue management
- CO 2: Construct revenue management techniques for the hotel industry, based on industry reports
- CO 3: Recommend revenue management strategies for the foodservice industry.
- CO 4: Evaluate the quality of revenue management decision making as applied to the hospitality industry
- CO 5: Construct revenue management strategies to assemble a customer-centric plan to improve profits, despite varying economic conditions.
Course Description: To provide students with a systematic approach to handling hospitality facilities issues. It features the latest information on facilities management and design issues which show students how to keep every area of a hospitality unit running smoothly.
Course Outcomes:
- CO 1: Identify a number of important roles played by hospitality facilities, the two primary categories of facility operating costs, the components of each category, and various factors that affect those costs.
- CO 2: Describe several types of maintenance, state the goals of maintenance management systems, and describe computerized and Internet-based facilities management.
- CO 3: Outline economic, regulatory, market, and social responsibility factors that have led hospitality businesses to take action on environmental issues.
- CO 4: Familiarize with HVAC, lighting, fire and security systems in facilities.
Course Description: This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are aspects of business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
Course Outcomes:
- CO 1: Understand basic concepts, characteristics, and functions of entrepreneurship and the need of Hospitality entrepreneurship.
- CO 2: Know about various types of entrepreneurship, various factors that affect the growth of entrepreneurship, and theories of entrepreneurship:
- CO 3: Understand various governmental and non-governmental organizations working for entrepreneurship.
- CO 4: Introduce start-ups, venture promoting, and idea generation for prosperous business.
Course Description: In this era of modern technology and altered guest expectations, it becomes pertinent to understand the demand for alternatives within the hospitality sector. From small guest houses to boutiques, to country houses and large commercial establishments, co-living spaces, etc, the hospitality landscape is ever-changing. This course aims at giving the learners a modern approach to how to meet the expected market demands.
Course Outcomes:
- CO 1: To learn about the nature of upcoming components of the Hospitality & service sector.
- CO 2: To understand the emerging trends in the services sector and their impact on the economy.
- CO 3: To assimilate information on the new age facets of tourism.
- CO 4: To understand the various career options available in these emerging areas.
| Catalog Course Code | Course Title | Credit | Level | Internal Marks | External Marks | Total Marks |
|---|---|---|---|---|---|---|
| 601 | Leadership and Management in the Hospitality Industry | 3 | 6 | 30 | 45 | 75 |
| 602 | Statistics and Research Methodology | 4 | 6 | 60 | 60 | 120 |
| 603 | Managing Hospitality Human Resources | 3 | 5 | 30 | 45 | 75 |
| 604 | Dissertation | 2 | 6 | 20 | 30 | 50 |
| 605 | Event Management(Elective) | 2 | 5 | 50 | -- | 50 |
| 606 | Resort Management(Elective) | 2 | 5 | 50 | -- | 50 |
| 607 | Advanced Bakery and Pastry Practical(Elective) | 3 | 5 | 50 | -- | 50 |
| 608 | Contemporary Cuisine Practical (Elective) | 3 | 5 | 50 | -- | 50 |
| 609 | Asian Cuisine Practical (Elective) | 3 | ||||
| 610 | Convention Service and management (Elective) | 2 | 5 | 50 | -- | 50 |
| 611 | Total Quality Management(Elective) | 2 | 5 | 50 | -- | 50 |
| 612 | Rooms Division Management (Elective) | |||||
| 613 | Managerial Economics (Elective) | 2 | 5 | 50 | -- | 50 |
| Total | 18 | 5 | 290 | 180 | 470 |
Course Description: This course is designed to acquaint students with leadership, management, and quality issues facing today's hospitality industry. The course focuses on managing organizational change, traditional management roles, and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high-performance teams, diversity, strategic career planning, and ethics.
Course Outcomes:
- CO 1: Understand the traditional functions of management (planning, organizing, coordinating, staffing, directing, and controlling), and explain why a gap exists between them and the actual behaviour of managers.
- CO 2: Study the dominant contemporary views of leadership.
- CO 3: Describe the types and sources of organizational and personal power, the typical responses to each type of power, and methods to enhance power and build alliances.
- CO 4: Explain the importance and nature of goal-setting in an organization, describe the nature of and need for coaching in today's hospitality organizations, and list guidelines that can help managers handle organizational conflict.
- CO 5: Describe forces of change that have made team-building a high priority for many hospitality organizations, and describe the stages a work team goes through during its development.
Course Description: The objective of this course is to develop research minds and inculcate a systematic approach amongst students for decision-making and solving organizational problems. This course will equip the students with the fundamental knowledge of research methodology so as to make them well versed with the process, tools, techniques, and methods for conducting research in a scientific manner.
Course Outcomes:
- CO 1: Gain expertise in the conduct of hospitality research.
- CO 2: Know the different types of research.
- CO 3: Develop tools for data collection in hospitality research.
- CO 4: Use statistical tools for data analysis and interpretation.
Course Description: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.
Course Outcomes:
- CO 1: Understand the unique role of Human Resource Management in the Hospitality industry
- CO 2: Recognise the distinctive nature of HR development in Hospitality firms in a multicultural context
- CO 3: Understand the strategic challenges of HR management in Hospitality and allied sectors.
Course Description: This course takes a management perspective on event management for tourism, cultural, business, and special events. The course will give an insight into the planning and design of events, programming and marketing, and communication strategies.
Course Outcomes:
- CO 1: Define the basic concepts related to event management.
- CO 2: Analyse financial management in events.
- CO 3: Evaluate the event management process
- CO 4: Understand event marketing concepts.
Course Description: This course aims at familiarizing the students with the art and science behind baked goods and desserts. The learners will become well versed with the cooking techniques used, the equipment and tools required as well the presentation and plating techniques adapted in the modern context.
Course Outcomes:
- CO 1: To understand the concepts of sugar work
- CO 2: To understand the techniques for chocolate work.
- CO 3: To learn about various cooked and uncooked desserts and their methods of preparation
- CO 4: To learn the methods of preparation of a variety of breads and cakes.
- CO 5: To learn the contemporary techniques of plating desserts.
Course Description: This course provides an overview of the elements of the hospitality industry, discussion of current issues facing Conventions, Exhibitions, Convention Services Managers, Vendors/Suppliers, and Group management. Discussions of current industry trends and related career options.
Course Outcomes:
- CO 1: Understand the role of Convention Services Management in the Hospitality sector.
- CO 2: Identify key components of an exhibition
- CO 3: Increase and improve the vocabulary of industry terms and acronyms used in convention operations.
- CO 4: Discuss the economic impact of conventions past & present.
Course Description: This course aims at familiarizing the students with the art and science behind contemporary cuisine across the globe including the modern trends in the culinary field The learners will become well versed with the cooking techniques used, the equipment and tools required as well the presentation and plating techniques adapted in the modern context.
Course Outcomes:
- CO 1: To understand the concepts of food plating in contemporary cuisine.
- CO 2: To understand the history and principles of Ayurvedic cooking.
- CO 3: To learn about various modern techniques in food preparation.
- CO 4: To comprehend the contemporary trends dominating the culinary industry across the globe.
Course Description: This course will introduce the students to the concept of management of quality in the hospitality industry and the various method used to assess the same.
Course Outcomes:
- CO 1: Evaluate the principles of quality management and explain how these principles can be applied within quality management systems.
- CO 2: Identify the key aspects of the quality improvement cycle and select and use appropriate tools and techniques for controlling, improving, and measuring quality.
- CO 3: Critically appraise the organizational, communication, and teamwork requirements for effective quality management
- CO 4: Critically analyze the strategic issues in quality management, including current issues and developments, and devise and evaluate the quality implementation of plans.
Course Description: This course attempts to build a strong foundation for students in understanding economics within a hospitality operation. The course is mainly analytical in nature and focuses on clarifying fundamental concepts from a microeconomic viewpoint. The students are expected to study and analyze the dynamics of managerial decision-making through this course and effectively use Managerial Economics in business decisions.
Course Outcomes:
- CO 1: Evaluate the forces of demand and supply of hospitality services.
- CO 2: Grasp the practical applications of Utility theories.
- CO 3: Determine appropriate pricing strategies for profit generation.
- CO 4: Understand the macroeconomic forcers exercising controls over business firms.
Course Description: This course provides learners with an insight into the dynamic hospitality sector and demonstrates to them the importance of this department as a major revenue generator within the lodging sector. It also gives the learner’s the opportunity to develop their operational and management knowledge of this key functional department. It also focuses on critical areas like budgetary control and hiring policies and procedures for the department.
Course Outcomes:
- CO 1: To provide learners with a full appreciation of the aspects of managing the rooms division department.
- CO 2: To enable learners to identify and critically examine the role of the rooms division manager in the management of hospitality operations and the activities carried out therein.
- CO 3: To ensure learners are fully aware of the importance of providing customers with quality accommodation services.
- CO 4: To enable learners to identify the rooms division manager’s role as a leader and decision-maker
| Semester | Internal Credit | External Credit | Total Credits | Actual Credits | Total Marks |
|---|---|---|---|---|---|
| Semester I | 0 | 21 | 22 | 22 | 500 |
| Semester II | 0 | 21 | 20 | 20 | 500 |
| Semester III | 0 | 20 | 20 | 20 | 500 |
| Semester IV | 0 | 21 | 18 | 18 | 575 |
| Semester V | 0 | 20 | 22 | 22 | 500 |
| Semester VI | 7 | 10 | 18 | 18 | 400 |
| Total | 07 | 113 | 120 | 120 | 3020 |
The objectives of the programme are to :
- Develop a professional understanding of the hospitality industry that will provide immediate career opportunities.
- develop the right skills necessary in hospitality and allied industries so as to meet the requirements according to the industry expectations.
- develop the required skills in Food & Beverage Production.
- develop the required skills in Food & Beverage Service.
- develop the required skills in House Keeping & Front Office operations.
- develop the required skills in Sales and Marketing, General Management, Entrepreneurship, Revenue Management,
- develop the required skills in communication for a better career in the Hospitality Industry.
- provide the basic knowledge in hygiene, food safety & nutrition in line with International standards.
- enable the candidates to manage any hospitality, tourism and other allied Industries.
- 3 years (36 months) full-time programme
Courses and Specializations
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 101 | Hospitality Today: An Introduction | 3 |
| 102 | Front Office Operations | 3 |
| 103 | Housekeeping Operations | 3 |
| 104 | Hospitality Sales and Marketing | 3 |
| 105 | Front Office Operations-Practical | 3 |
| 106 | Housekeeping Operations-Practical | 3 |
| 107 | Hospitality French | 2 |
| LC | Sustainability and Environmental Studies | |
| 108 | Communication Skills | 2 |
| TOTAL | 22 |
Course Description: This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
Course Description: This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to checkout and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management
Course Description:This course focuses on identifying the role of the housekeeping department and explain its organization structure and importance, helps to prepare students to meet the challenges associated with the housekeeping department and provide an overview of the key issues of housekeeping and maintenance management.
Course Description: This course introduces the principles, concepts and systems utilized in the marketing and sales areas within the hospitality industry. An in depth analysis of marketing strategies and theories with aid a holistic appreciation of the scope and importance of the marketing and sales functions in the hospitality business.
Course Description: This course will equip learners with knowledge and skills required to work as part of a hospitality unit front office team. Learners will develop knowledge and skills required for handling guest arrivals and departure, management of customer service operations and front-office operations from the PMS point of view, and the basics of security and safety in accommodation business. They will also be able to understand the importance of using correct communication when interacting with guests.
Course Description: This course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of the upkeep of each area of a hospitality facility.
Course Description: This course gives an insight into the French language specifically required for the hospitality industry. The course will cover key terms related to the culinary and hospitality world, basic grammar and conversational skills
Course Description: The course aims to establish the importance of sustainability in today’s scenario and address the pressing environmental issues and the role of the Hospitality Industry in propagating conservation measures.
Course Objective: The hospitality industry is a demanding sector that requires great communication skills in order to succeed. This course focuses on the significance of effective communication with customers, between staff and management, and other general guidelines for effective communication in hospitality.
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 201 | Indian and European Culinary Foundation (Theory) | 3 |
| 202 | Indian and European Culinary Foundation (Practical) | 3 |
| 203 | Food and Beverage Service Operations | 3 |
| 204 | Food & Beverage Service Operations (Practical) | 3 |
| 205 | Applied Nutrition | 2 |
| 206 | Hospitality Computing | 3 |
| 207 | Basic Hotel and Restaurant Accounting | 3 |
| TOTAL | 20 |
Course Description: Food Preparation is an integral part of the Hospitality Industry. To prepare the students to cater to the need of the industry, it is important to inculcate in them sound knowledge of the principles of Food Preparation so that they can be put to use in an efficient & effective way. This course teaches foundation level learning of Indian and European Culinary Basics.
Course Description: Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper handling of professional state of the art equipment’s, food processing, various methods of cooking, preparation of stocks and the essential skills of meat, fish, and poultry fabrication as well as food safety. To learn and practice the fundamental culinary skills by repetitive hands on training is the key to be a professional chef.
Course Description: Fundamental concepts of nutrition are addressed with a special focus on contemporary issues relevant to developing professionals in health and human performance. The basic principles of human nutrition are investigated, emphasizing the nutrients, food sources, and their utilization in the body for growth and health throughout life.
Course Description: Computer Applications as a course provides a hands-on approach to learning the concepts of word-processing, database management, and electronic spreadsheets. The main goal of the class is to provide the student a balance between learning specific skills in software with the general concept of when and how to implement those skills. Hospitality Computing course is designed to provide an understanding of computer processing with minimum proficiency in computer operations.
Course Description: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests.
Course Description: Students will understand the practical aspects and skills required to work as a professional team member in a full service restaurant operation. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced.
Course Description: Provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements.
| SUBJECTS | CREDITS |
|---|---|
| Industry Internship | 20 |
| TOTAL | 20 |
Course Description: The course offers the student the opportunity to gain practical experience in the hotel and hospitality industry and to gain academic credit for their learning. The Industry Internship Program is a supplement to formal classroom instruction. Its objective is to significantly add to the vitality of the instructional program and to impact the courses that a student has taken or will take. This course is designed to give students an understanding of industry concepts and skills as per professional standards.
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 401 | Basic Bakery & Pastry Art (Theory) | 2 |
| 402 | Basic Bakery & Pastry Art (Practical) | 2 |
| 403 | Global Cuisine (Theory) | 2 |
| 404 | Global Cuisine (Practical) | 2 |
| 405 | Security and Loss Prevention | 2 |
| 406 | Introduction to Business Communication | 2 |
| 407 | Food and Beverage Service Management | 2 |
| 408 | Food and Beverage Service Management (Practical) | 2 |
| 409 | Supervision in the Hospitality Industry | 2 |
| Integrated Disaster Management ** | 0 | |
| TOTAL | 18 |
Course Description: Based on the sound knowledge of ingredients and concepts and principles of baking and pastry making it is desired to make students learn the art of bakery & confectionery and prepare various bakery and pastry products to suit the occasion.
Course Description: Basic Bakery and Pastry art is designed to give students a strong foundation on which to build their practical skills and knowledge. As student’s progress, they learn to prepare a wide selection of breads, desserts and pastries through practical sessions and demonstrations. This course is designed to gain a firm foundation of the basics with regards to identification of equipment to use for the various processes, how to combine ingredients together to make the wide array of products, how to work safely and hygienically and how to use the appropriate baking techniques.
Course Description: This course will focus on traditional and contemporary styles of menu planning with regards to the impact of geographical location, religion and culture on international cuisines along with staple and religious foods.
Course Description:Based on the sound knowledge of ingredients and concepts and principles of baking and pastry making it is desired to make students learn the art of bakery & confectionery and prepare various bakery and pastry products to suit the occasion.
Course Description: Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.
Course Description: The course aims to equip students with communication skills suitable for their academic and professional purposes. It is further meant to develop in students the basic skills that are necessary for effective communication in business and life in general.
Course Description: This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.
Course Description: Students will understand the practical aspects and skills required to work as a professional team member in a full service restaurant operation. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced.
Course Description: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
Course Description: The Disaster Management module is designed to introduce the subject to the students of SIU who will form Disaster Management teams, government counterpart agencies, NGO’s & participate in Social Activities as well as part of the corporate .This module includes broad view of Disaster Management, First Aid Management & Occupational .Health & Safety Management.
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 501 | Summer Internship- 6 weeks | 2 |
| 502 | Rooms Division Management- Theory | 3 |
| 503 | Rooms Division Management- Practical | 3 |
| 504 | Planning and Control for Food and Beverage Operations | 3 |
| 505 | Revenue Management | 3 |
| 506 | Hospitality Facilities Management and Design | 3 |
| 504 | Entrepreneurship in the Service Industry | 3 |
| 505 | Hospitality Law | 2 |
| TOTAL | 22 |
Course Description: Students shadow the operational and managerial positions in the hospitality organisations to gain hands on operational experience for a duration of four to six weeks. The learning’s of the first two years transcribe into learning the standard operating procedures and understand how day to day managerial decision are made for effective operational efficiency.
Course Description: This course aims to establish the importance of Rooms Division within the hospitality Industry. It also prepares the student to acquire skills and knowledge necessary to successfully identify the required standards and Control Systems in this area and to consider managerial decision-making aspects of this department.
Course Description: This course is aimed to expose students to the real life case studies and enact them in the practical scenarios through role play and other interactive practical methodologies. It also prepares the student to acquire the required interpersonal and decision making skills necessary to work in teams using the standard operating procedures within the limited time and resources of this department.
Course Description: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
Course Description: This course provides a basic understanding of the revenue management process. It distinguishes between tactical and strategic revenue management, addresses the proper use and importance of revenue management in hospitality operations, and describes a wide range of elements that must be considered in order to use revenue management effectively
Course Description: Provides hospitality managers and students with information they need to know to manage the physical plant of a facility and work effectively with the engineering and maintenance department. It also gives an insight into the design aspect of facilities design and the principles involved therein.
Course Description: This course provides an understanding of entrepreneurship from business and personal perspectives. The challenges of opening and maintaining financial and personal success. It also relates the process to create and test ideas, and includes defining the market and methods to sell the product. The course defines financial information and reporting that are unique to hospitality businesses. It also covers analytical tools used to buy and sell a hospitality business as well as to operate successfully.
Course Description: The course will provide an overview of the meaning, sources and administration of business and hospitality law. Introduction to Indian Hospitality & Related Laws in India. Introduction, Legal Perspectives, Key Issues, the legal requirements prior and at the time of doing Hotel Business. Topics will include the law of torts and contract, human rights, negligence prevention in the hospitality industry, the rights and responsibilities of guests and innkeepers, industry regulatory requirements and employment law.
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 601 | Leadership and Management in the Hospitality Industry | 3 |
| 602 | Statistics and Research Methodology | 4 |
| 603 | Managing Hospitality Human Resources | 3 |
| 604 | Dissertation | 2 |
| 605 | Event Management (Elective) or | 2 |
| 606 | Resort Management (Elective) or | 2 |
| 607 | Advanced Bakery and Pastry Practical (Elective) or | 2 |
| 608 | Convention Service and Management (Elective) or | 2 |
| 609 | Contemporary Cuisine Practical (Elective) or | 2 |
| 610 | Total Quality Management (Elective) or | 2 |
| 611 | Managerial Economics (Elective) | 2 |
| Total 3 electives@ 2 credits each | 6 | |
| TOTAL | 18 |
Course Description: This course is designed to acquaint students with leadership, management, and quality issues facing today's hospitality industry. Quality Award, continuous improvement, quality service, power and empowerment, communication skills, goal setting, high-performance teams, diversity, managing organizational change, and strategic career planning.
Course Description: This introductory course empowers students to undertake fundamental research, formulate research questions, design social science research and the various types of research designs. Students gain knowledge of quantitative and qualitative research along with statistical analysis of primary data collection.
Course Description: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyse contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.
Course Description: Students are required to write a supervised research dissertation on an approved topic. The dissertation will be written and assessed in accordance with procedures approved from time to time by the Director SSCA in accordance with SIU rules.
Course Description: This introductory course will provide participants with the practical skills and knowledge required to successfully plan, implement, organize, manage, monitor and evaluate special events.
Course Description: The elective course is designed to introduce students to the exciting, challenging, and demanding world of resort management and arm them with industry-tested techniques for attracting travelers and meeting the expectations of resort guests. Students considering entry into operational positions within the specialized Resorts sector can get practical understanding of resort operations & management.
Course Description: This elective course will focus on using the fundamental theoretical knowledge gained in Semester IV to learn advanced knowledge related to bread and pastry products. Students learn the intricacies of various international breads, desserts, cookies and cakes. This elective course is designed to give students an understanding of advanced practical concepts and skills as per international standards.
Course Description: This course provides readers with the most current and comprehensive coverage of the convention and meetings industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups, and how to service their business after the sale.
Course Description: This course will focus on learning modern and contemporary styles of cooking. Current and new cuisines styles based the impact of geographical location, religion and culture on international cuisines as well as the concerns of environment and sustainability will be covered in this practical elective course. Cooking styles like fusion, slow and sous vide will be taught.
Course Description: This course enables the learners to study and analyse the importance of service delivery systems for the hospitality industry with particular emphasis on implementing a consumer driven, policy oriented, quality service program. This course will also explore leadership theories/concepts and apply them to a service management environment.
Course Description: This course attempts to build a strong foundation for hospitality management students. The course focuses on clarifying fundamental concepts from microeconomic viewpoint. The students are expected to study and analyse the dynamics of managerial decision making through this course.
The objectives of the programme are to :
- Develop a professional understanding of the hospitality industry that will provide immediate career opportunities.
- develop the right skills necessary in hospitality and allied industries so as to meet the requirements according to the industry expectations.
- develop the required skills in Food & Beverage Production.
- develop the required skills in Food & Beverage Service.
- develop the required skills in House Keeping & Front Office operations.
- develop the required skills in Sales and Marketing, General Management, Entrepreneurship, Revenue Management,
- develop the required skills in communication for a better career in the Hospitality Industry.
- provide the basic knowledge in hygiene, food safety & nutrition in line with International standards.
- enable the candidates to manage any hospitality, tourism and other allied Industries.
- 3 years (36 months) full-time programme
Courses and Specializations
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 101 | Hospitality Today: An Introduction | 3 |
| 102 | Front Office Operations | 3 |
| 103 | Housekeeping Operations | 3 |
| 104 | Hospitality Sales and Marketing | 3 |
| 105 | Front Office Operations-Practical | 3 |
| 106 | Housekeeping Operations-Practical | 3 |
| 107 | Hospitality French | 2 |
| LC | Sustainability and Environmental Studies | |
| 108 | Communication Skills | 2 |
| TOTAL | 22 |
Course Description: This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
Course Description: This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to checkout and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management
Course Description:This course focuses on identifying the role of the housekeeping department and explain its organization structure and importance, helps to prepare students to meet the challenges associated with the housekeeping department and provide an overview of the key issues of housekeeping and maintenance management.
Course Description: This course introduces the principles, concepts and systems utilized in the marketing and sales areas within the hospitality industry. An in depth analysis of marketing strategies and theories with aid a holistic appreciation of the scope and importance of the marketing and sales functions in the hospitality business.
Course Description: This course will equip learners with knowledge and skills required to work as part of a hospitality unit front office team. Learners will develop knowledge and skills required for handling guest arrivals and departure, management of customer service operations and front-office operations from the PMS point of view, and the basics of security and safety in accommodation business. They will also be able to understand the importance of using correct communication when interacting with guests.
Course Description: This course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of the upkeep of each area of a hospitality facility.
Course Description: This course gives an insight into the French language specifically required for the hospitality industry. The course will cover key terms related to the culinary and hospitality world, basic grammar and conversational skills
Course Description: The course aims to establish the importance of sustainability in today’s scenario and address the pressing environmental issues and the role of the Hospitality Industry in propagating conservation measures.
Course Objective: The hospitality industry is a demanding sector that requires great communication skills in order to succeed. This course focuses on the significance of effective communication with customers, between staff and management, and other general guidelines for effective communication in hospitality.
| COURSE CODE | SUBJECTS | CREDITS |
|---|---|---|
| 201 | Indian and European Culinary Foundation (Theory) | 3 |
| 202 | Indian and European Culinary Foundation (Practical) | 3 |
| 203 | Food and Beverage Service Operations | 3 |
| 204 | Food & Beverage Service Operations (Practical) | 3 |
| 205 | Applied Nutrition | 2 |
| 206 | Hospitality Computing | 3 |
| 207 | Basic Hotel and Restaurant Accounting | 3 |
| TOTAL | 20 |
Course Description: Food Preparation is an integral part of the Hospitality Industry. To prepare the students to cater to the need of the industry, it is important to inculcate in them sound knowledge of the principles of Food Preparation so that they can be put to use in an efficient & effective way. This course teaches foundation level learning of Indian and European Culinary Basics.
Course Description: Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper handling of professional state of the art equipment’s, food processing, various methods of cooking, preparation of stocks and the essential skills of meat, fish, and poultry fabrication as well as food safety. To learn and practice the fundamental culinary skills by repetitive hands on training is the key to be a professional chef.