Overview of Symbiosis International (Deemed University)

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

Under Graduate Programmes

• B.Sc. (Culinary Arts-Full Time)
  • About B.Sc. (Culinary Arts)
  • Programme Structure
  • Program Outcomes
  • Orientation and Pedagogy
  • Eligibility Criteria
  • Admission Schedule
  • Fees
  • Rules for Refund of Fees
  • How to Apply
  • Payment Guidelines
  • Scholarships
  • Stakeholder Feedback
  • FAQ
• B.Sc. (Hospitality & Culinary Management-Full Time)
  • About B.Sc. (Hospitality & Culinary Management-Full Time)
  • Programme Structure
  • Program outcomes
  • Orientation and Pedagogy
  • Eligibility Criteria
  • Admission Schedule
  • Fees
  • Rules for Refund of Fees
  • How to Apply
  • Payment Guidelines
  • Scholarships
  • Stakeholder Feedback
  • FAQ

Diploma Programs

• PG Diploma in Culinary Arts (ADGCC)
  • About (ADGCC)
  • Programme Structure
  • Orientation and Pedagogy
  • Eligibility Criteria
  • Admission Schedule
  • Fees
  • Rules for Refund of Fees
  • How to Apply
  • Payment Guidelines
  • Stakeholder Feedback
• Diploma in Culinary Entrepreneurship
• Diploma In Bakery And Patisserie Skills
  • About DBPS
  • Programme Structure
  • Program Outcomes
  • Orientation and Pedagogy
  • Eligibility Criteria
  • Admission Schedule
  • Fees
  • How to Apply
  • Payment Guidelines

Other Programmes

• Capacity Enhancements Course
  • Course ISO 22000: 2018 Internal Auditor & HACCP
  • VAC Outline
• Floating Credit Courses
  • Bakery and Patisserie Fundamentals and Techniques
  • Culinary Fundamentals and Techniques

SSCA Practical Learning Centres

Academic Calender

Events

• Events

Media

• 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