Associate degree in Culinary arts (Proposed program for the academic year 2015-16)

A 2 year full time in-campus program that throughly trains students in the culinary arts & crafts, fast track careers in hospitality kitchens and also offers progression to the final year of B.A. Culinary Arts.

FIRST SEMESTER
SR.NO
NAME OF THE SUBJECT
TH
PR
1
Fundamentals of Culinary Arts
100
--
2
Food Production Practical
--
200
3
Fundamentals of Bakery and Pastry Art
--
100
4
Introduction to Food and Beverage Services
100
--
5
Food and Beverage Service Practical
--
100
6
Food Safety and Hygiene
100
--
7
Introduction to the Hospitality Industry
100
--
8
Practicum (1 day/week)
--
200
SECOND SEMESTER
SR.NO
NAME OF THE SUBJECT
TH
PR
9
Fundamentals of Culinary Arts
100
--
10
Food Production Practical
--
200
11
Fundamentals of Bakery and Pastry Art
--
100
12
Menu Development and Function Catering
100
--
13
Basics of Function Catering
--
100
14
Communications
100
--
15
Nutrition and Food Science
100
--
16
Practicum (1 day/week)
--
200
THIRD SEMESTER
SR.NO
NAME OF THE SUBJECT
INTERNAL
EXTERNAL
17
Intermediate Culinary Arts
100
--
18
Intermediate Culinary Arts Practical
--
200
19
Intermediate Pastry Art
--
100
20
Communications (Personality Development)
100
--
21
Food Control
100
--
22
Humanities
--
100
23
Hospitality Supervision
100
--
24
Practicum (1 day/week)
--
200
FOURTH SEMESTER
SR.NO
NAME OF THE SUBJECT
TH
PR
25
Intermediate Culinary Arts
100
--
26
Intermediate Culinary Arts Practical
--
200
27
Intermediate Pastry Art
--
100
28
Essentials of Restaurant Administration
100
--
29
Food Logistics & Supply Chain Management
100
--
30
Culinary Math
--
100
31
Social Science
--
100
32
Practicum (1 day/week)
--
200