Culinary Arts

B.A. Culinary Arts

A 3-year full-time Degree program specifically aimed at students who aspire to be chefs and embrace careers in Kitchen Management & Restaurant Entrepreneurship.

Course CodeNAME OF THE SUBJECT
USCA 1Principles of Food Production
USCAP1Essential Culinary Arts – Indian
USCAP1Essential Culinary Arts – International
4Essential Bakery & Confectionery I
5Introduction to Hospitality Operations
6Commodities and Ingredients
7Food Service Operations
8Food Hygiene & Safety
9Communication Skills – English & French
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Course CodeNAME OF THE SUBJECT
1Principles of Food Production
2Essential Culinary Arts – Indian
3Essential Culinary Arts – International
4Essential Bakery & Confectionery
5Food & Beverages Studies & Customer Service
6Business Communications
7Principles of Management
8Information Technology
9Nutrition & Food Science
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Course CodeNAME OF THE SUBJECT
1Intermediate Food Production
2Intermediate Culinary Arts-Indian (Quantity)
3Intermediate Culinary Arts – International
4Intermediate Bakery & Confectionery
5Beverage Studies
6Culinary Maths. & Food Cost Controls
7Business Environment & Practice
8Book Keeping & Accountancy
9Business Communication
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Course CodeNAME OF THE SUBJECT
1Intermediate Food Production
2Intermediate Culinary Arts-Indian (Quantity)
3Garde Manger
4Intermediate Bakery & Confectionery
5Book Keeping & Accountancy
6Menu Development and Function Catering
7Hospitality Law
8Management Information System
9Human Resource Development
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Course CodeNAME OF THE SUBJECT
1Advanced Culinary Production
2Advanced Culinary Production – Indian
3Food Art, Presentation
4Bakery and Patisserie
5Event Planning & Management
6Food Logistics and Food Cost Control
7Organizational Development & Behavior
8Hospitality Services Marketing
9Personality Development & Executive Soft Skills
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Course CodeNAME OF THE SUBJECT
1Experimental and Innovative Cuisine
2Advanced Culinary Arts & Gastronomy
3Advanced Culinary Arts – Indian
4Advanced Culinary Arts – International
5Advanced Bakery & Patisserie
6Project Research (Culinary Based)
7Kitchen Facilities Planning and Environmental Consciousness
8Entrepreneurship and Restaurant Startup
9Advanced Food & Beverage Service
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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

Shetty shloka

Ms. Shloka Shetty B.A. (Culinary Arts)

Joining SRIHM has given me an opportunity to fulfil my dreams. The college environment has helped me come out of my shell and boosted me to shine over the brief year with countless number of opportunities. From the very first day, I have felt that I’m in the right place.

Tanisha Rao

Ms. Tanisha Rao B.A. (Culinary Arts)

Joining SRIHM has been a turning point in my life. Since my first moment here, I have been surrounded by an aura of positivity and enthusiasm. The faculty here are masters at guidance and are well-read. We are trained to be good hospitality professionals, and also all-rounders.

Shivani Rane

Ms. Shivani Rane B.A. (Culinary Arts)

The college has greeted me with an air of positivity and generosity which it never fails to portray through all its endless endeavors. The college has provided us with numerous facilities and the state of the art infrastructure which makes the learning process even more engaging.

Mr. Pratik Mhatre (Assoc. Hospitality Studies)

My first-year experience at this college was very good. This college gives us a chance to show up our talent through competitions and various events. The smart class learning helps us to absorb whatever they teach us with audiovisual aids.

Ms. Anushka Navalkar B.Sc. (Hospitality Studies)

Sheila Raheja Institute of Hotel Management is an epitome of knowledge. What made me choose this college over IHM Mumbai is the excellent infrastructure, the highly educated faculty members and the various opportunities provided, make us learn in an interactive way.

Mr. Sajal Saxena B.Sc. (Hospitality Studies)

Joining Sheila Raheja Institute of hotel management was indeed a turning point in my life. Institute and the faculty members have given me a path to lead me to success. The Institute itself has great infrastructure and the best faculty members anyone could ever ask for.

Ms. Aishwarya Salunkhe B.Sc. (Hospitality Studies)

It has been a wonderful experience since I joined the college. The first impression of this college was its excellent infrastructure and facilities provided. Secondly, the faculty members and the Principal are very supportive and encouraging.

Mr. Yash Rane B.Sc. (Hospitality Studies)

My experience at the college was pretty amazing in all the three years. It took time for me initially to adjust with discipline and grooming standards, but later it was never an issue. The faculty in SRIHM is very supportive and also informative in every aspect.

Mr. Devendra Rai B.Sc. (Hospitality Studies)

I am a proud student of SRIHM. My reason for taking admission in this college was not only the infrastructure but also the friendly nature and efficiency of the staff members. I hope my second and third year will be a lot more exciting with new learning experiences.

Ms. Darshana Baria B.Sc. (Hospitality Studies)

The first day I entered the college, the infrastructure and the facilities here just mesmerized me, this college has never failed to astonish me. Faculty members are always available for students and conduct interactive, fun-oriented classes.

Ms. Mili Vakilna B.Sc. (Hospitality Studies)

From the first moment I came to the Sheila Raheja Institute of hotel management, I was greeted with energy and enthusiasm. The unconditional love and support of the faculty members and Mr. Sahni give us the opportunity to fly and achieve milestones.

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 connection 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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