Bachelors in Culinary Arts

Evolution and Growth of the Culinary Industry

Participate Implement and monitor environmentally sustainable work practices

Introduction to Commercial Kitchen- Tools, equipment, cleaning and upkeep

Safety at work

First Aid

Fire and Emergencies (action and Preventions)

Food safety management

HACCP and its Principals

HACCP- its applications and monitoring

Types of Commercial Kitchens

Organisational Chart

Cleaning, maintenance and Layout/ design of a Commercial Kitchen

Workflow in a commercial kitchen

Interdepartmental Relationship with the Kitchen Department 

Menu and Nutrition

Types of Cooking methods

Dry cooking- Baking, Broiling

Cooking with Medium of fats – grilling, Sauteing, Frying

Cooking with a Medium of Water-Boiling, Poaching, Blanching, Steeping etc.

Direct and Indirect Steaming

Open Fire Cooking- Barbequing, Tandoor Cooking

Cooking without the application of heat- Misen-en-place, Pservation, marination, curing etc.

Modern Cooking Methods -Microwave cooking, Low-fat Frying, etc.

Food from -Plants

Types Plants

Herbs

Food From -Animals – Poultry, Meat, Lamb, Pork, Beef

Cuts of Chicken

Fish and Seafood

Cuts of fish

Cuts of Lamb

Cuts of pork

By Products (Cheese etc)

Man made products

Preparation and service – Stock, Sauce, Soup

Preparation and service – Pulses and Vegetables

Preparation and service – Farinaceous, Pasta and rice Preparation

Preparation and service – Meat and Poultry

Preparation and service – Fish and Shellfish

Preparation and service – Eggs and savoury Preparations

Preparation and service – Cold preparation, salads -sandwiches

Preparation and service-desserts

Preparation and service – cakes, pastries and breads

Preparation and service – special dietary requirements

Handling and service – cheese

French Cuisine

Italian Cuisine

Spanish cuisine

Greek cuisine

Mediterrinean Cuisine

Mexican and Latin American Cuisine

Middle Eastern Cuisine – Lebanese, Arabic Cuisine

Asian Cuisine -Chinese, Japanese, Thai

Indian Cuisine

Basics of Bakery and Pastry

Bread-making process and other baked products (cookies)

Short crust pastry, Puff pastry, Choux pastry

Different types of sponges and differentiating techniques

Cold desserts and baked desserts

Modern trends in bakery and pastry

F&B cycle (concepts)

Yield

Portions Control

Standard recipe

Food Costing

Menu Engineering

Cost Volume Relation and Break even analysis

Basic concept

Ms-Office -Power point, Excel, Word

Monitor work operations

Lead and Manage Team

Handle conflicts

Show social and cultural sensitivity Manage diversity in the workplace

Prepare food to meet special dietary requirements

Develop a Menu for special dietary requirements

Coordinate cooking operations

Train others in job skill

Plan and cost basic menu

Manage finance within a budget

Carry out basic workplace calculations

6 months internship in the Core Department

Students can enroll in the Dual Certification Program.

This begins Phase 2 of the Bachelor’s in Culinary Arts.

Step 1: Complete 6 months Internship Training at top hotels.

Step 2: Register for the Dual Certification Program.

Step 3: Begin 6 months Job Training + Semester 4 online study (lectures, assignments & exams).

After Job Training, you receive:

1. International Diploma — City & Guilds, London

2. Advanced Diploma — UGC Recognized University

Start your professional career — earn while you learn!

Semester 5 & 6:

Complete your online study with online examination

Receive a Bachelor’s Degree awarded by a UGC Recognized University