Culinary Arts

Associate Degree in Culinary arts

A 2-year full-time, on-campus program that thoroughly 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

SR.NONAME OF THE SUBJECTTHPR
1Fundamentals of Culinary Arts100
2Food Production Practical200
3Fundamentals of Bakery and Pastry Art100
4Introduction to Food and Beverage Services100
5Food and Beverage Service Practical100
6Food Safety and Hygiene100
7Introduction to the Hospitality Industry100
8Practicum (1 day/week)200
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SR.NONAME OF THE SUBJECTTHPR
9Fundamentals of Culinary Arts100
10Food Production Practical200
11Fundamentals of Bakery and Pastry Art100
12Menu Development and Function Catering100
13Basics of Function Catering100
14Communications100
15Nutrition and Food Science100
16Practicum (1 day/week)200
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SR.NONAME OF THE SUBJECTTHPR
17Intermediate Culinary Arts100
18Intermediate Culinary Arts Practical200
19Intermediate Pastry Art100
20Communications (Personality Development)100
21Food Control100
22Humanities100
23Hospitality Supervision100
24Practicum (1 day/week)200
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SR.NONAME OF THE SUBJECTTHPR
25Intermediate Culinary Arts100
26Intermediate Culinary Arts Practical200
27Intermediate Pastry Art100
28Essentials of Restaurant Administration100
29Food Logistics & Supply Chain Management100
30Culinary Math100
31Social Science100
32Practicum (1 day/week)200
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Examination

Examination and Performance Standards

* The duration of the program shall be three years (Six Semesters) by the end of which a student needs to earn 120-course credits. However, if a student does not earn 120 credits in a period of three years, the degree will be awarded only when he/she earns 120 credits. Further, these 120 credits need to be earned in a maximum period of six years from the year of admission.

* Minimum Instructional Hours: 5 days / 34 hours per week.

I. Scheme of Examination

The examinations shall be conducted at the end of each semester.

• Each Theory paper and Practical will be evaluated internally and externally. Internal evaluation will comprise 40% and external evaluation 60%. Internal evaluation will be based on class tests, assignments, group discussions, seminars, quizzes, presentations, open book test etc. The Final/External evaluation shall be an examination held at the end of each semester and shall be of 2 hours duration (for Theory)

• The semester examination for Semester I to Semester IV of all course areas will be conducted by the institution/college on behalf of the University. The University will conduct external theory and practical examination of Semester V and Semester VI. The internal evaluation (assessment) for all the courses in Semester V and Semester VI will be done by the institution/college and internal assessment marks and/or grades will be communicated to the university examination section before the commencement of theory examinations.

• Every student has to undergo Industrial Training of at least 20 weeks duration either in the IIIrd Semester or IVth Semester. The student is said to have successfully completed Industrial Training when he/she secures a minimum grade of ‘C’ on a 7 point scale.

II. Performance Grading

The performance grading of a student shall be on the seven-point ranking system as given below:


Grade

Marks in %

Grade Point
O
70 and above
7
A
60 to 69.99
6
B
55 to 59.99
5
C
50 to 54.99
4
D
45 to 49.99
3
E
40 to 44.99
2
F (Fail/ Unsatisfactory)
39.99 and below
1

The performance grading shall be based on the aggregate performance of Semester Internal Assessment and Semester End Examination.

III. Passing Standard

• Grade ‘E’: minimum grade on the seven-point scale denoting ‘Pass’.

• ‘Pass’ means minimum grade ‘E’ or above on the 7 point scale.

• ‘Fail’ means grade ‘F’ on the 7 point scale.

• Students will have to obtain a minimum of 40% marks in Internal Assessment and Semester End Examination independently.

IV. Carry forward of the marks in case a student fails in one or more Courses• A student who passes in the Internal Assessment but fails Semester End Examination of the theory paper shall reappear for the Semester End Examination (called Additional Examination) in that theory course. In this case his /her marks of the Internal Assessment shall be carried forward. The grade will be awarded after obtaining grade ‘E’ or above in that course.

• A student who PASSES in the Semester End Examination but FAILS in the Internal Assessment of the paper shall reappear for the Internal Assessment of that course. His/her marks of the
Semester End Examination shall be carried forward, however he /she shall be entitled for grade ‘E’ on passing.

• The Internal Assessment for students who are reappearing will consist of one project of 40 marks which will be divided into 20 marks for the hard copy of the project (10 marks for contents and 10 marks for documentation), 10 marks for the presentation and 10 marks for the viva.

V. Allowed to keep terms (A.T.K.T.)• A student shall be allowed to keep terms for Semester II irrespective of grades obtained in each course of Semester I.

• A student shall be allowed to keep terms for Semester III if he/she passes each course (grade ‘E’ or above) of Semester I and Semester II. or If he/she fails in not more than two courses of Semester I and Semester II taken together.

• A student shall be allowed to keep terms for Semester IV irrespective of grades obtained in each course of Semester III. However, the student has to pass all courses in either Semester I or Semester II in order to appear for Semester IV.

• A student shall be allowed to keep terms for semester V if he/she passes Semester I, Semester II, Semester III and Semester IV. or He/She has passed Semester I and Semester II and fails in not more than two courses of Semester III and Semester IV taken together. or He/she has passed Semester III and Semester IV and fails in not more than two courses of Semester I and Semester II taken together.

• A student shall be allowed to keep terms for Semester VI irrespective of grades obtained in each course of Semester V.

• The result of Semester IV shall be kept in abeyance until the student passes each of Semester I, Semester II, Semester III, Semester IV and Semester V.

VI. Additional examination
• There will be one additional examination for Semester I, II, III and IV for those who have failed or remained absent. Such students will be allowed to appear for the examination by the Head of the Institution, after following the necessary procedures on medical/special grounds. This examination will be held 15 days after the declaration of results but not later than 60 days.

Infrastructure

Infrastructure - Virtual Hotel Within The Campus

The virtual culinary and hospitality infrastructure at SRIHM, simulates a practical scenario for the students which helps them to hone their skills and adapt professionally to their relevant designation. It is specifically designed to match global standards in terms of technology and hospitality environment, so that students may inculcate the habit to manage and synchronize tasks related to culinary and catering efficiently. The Virtual Hotel gives the student comprehensive knowledge of the skills required to excel in the hospitality field.

Placements

Training & Placements

Academics

Beyond Academics

While education within our institutes classrooms and laboratories is restricted to prescribed syllabi and does equip students with the knowledge and skills required, it is necessary to complement this with periodic real world exposure that will blend both, theory and practice, and significantly enhance their confidence and self-assurance.

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Students

Student Speak

Events

Events

At SRIHM, we maintain a balance between academics and extracurricular activities by hosting and participating in multiple culinary, sports, social, cultural and literary events. Our core objective is to help students explore and develop a mental attitude of outreaching to their talents and inculcate a habit to build a social connect with others. For example: Culinary events itself, teaches students to experiment with unexplored aspects of cooking while helping them to prioritize tasks and manage time. View all Events

Tours

Global Tours

Annual Study tours are organized to help students have a brief understanding about the diverse culture and culinary aspects of tourism and the hospitality industry around the world. We desire to give students a first-hand experience of the latest trends in the hospitality industry which helps sharpen and align their skills from a career point of view.

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