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. SEMESTER 1 - Bachelor of Arts (Culinary Arts) - Hotel Management Course Code NAME OF THE SUBJECT USCA 1 Principles of Food Production USCAP1 Essential Culinary Arts – Indian USCAP1 Essential Culinary Arts – International 4 Essential Bakery & Confectionery I 5 Introduction to Hospitality Operations 6 Commodities and Ingredients 7 Food Service Operations 8 Food Hygiene & Safety 9 Communication Skills – English & French Download PDF SEMESTER 2 - Bachelor of Arts (Culinary Arts) - Hotel Management Course Code NAME OF THE SUBJECT 1 Principles of Food Production 2 Essential Culinary Arts – Indian 3 Essential Culinary Arts – International 4 Essential Bakery & Confectionery 5 Food & Beverages Studies & Customer Service 6 Business Communications 7 Principles of Management 8 Information Technology 9 Nutrition & Food Science Download PDF SEMESTER 3 - Bachelor of Arts (Culinary Arts) - Hotel Management Course Code NAME OF THE SUBJECT 1 Intermediate Food Production 2 Intermediate Culinary Arts-Indian (Quantity) 3 Intermediate Culinary Arts – International 4 Intermediate Bakery & Confectionery 5 Beverage Studies 6 Culinary Maths. & Food Cost Controls 7 Business Environment & Practice 8 Book Keeping & Accountancy 9 Business Communication Download PDF SEMESTER 4 - Bachelor of Arts (Culinary Arts) - Hotel Management Course Code NAME OF THE SUBJECT 1 Intermediate Food Production 2 Intermediate Culinary Arts-Indian (Quantity) 3 Garde Manger 4 Intermediate Bakery & Confectionery 5 Book Keeping & Accountancy 6 Menu Development and Function Catering 7 Hospitality Law 8 Management Information System 9 Human Resource Development Download PDF SEMESTER 5 - Bachelor of Arts (Culinary Arts) - Hotel Management Course Code NAME OF THE SUBJECT 1 Advanced Culinary Production 2 Advanced Culinary Production – Indian 3 Food Art, Presentation 4 Bakery and Patisserie 5 Event Planning & Management 6 Food Logistics and Food Cost Control 7 Organizational Development & Behavior 8 Hospitality Services Marketing 9 Personality Development & Executive Soft Skills Download PDF SEMESTER 6 - Bachelor of Arts (Culinary Arts) - Hotel Management Course Code NAME OF THE SUBJECT 1 Experimental and Innovative Cuisine 2 Advanced Culinary Arts & Gastronomy 3 Advanced Culinary Arts – Indian 4 Advanced Culinary Arts – International 5 Advanced Bakery & Patisserie 6 Project Research (Culinary Based) 7 Kitchen Facilities Planning and Environmental Consciousness 8 Entrepreneurship and Restaurant Startup 9 Advanced Food & Beverage Service Download PDF Examination Examination and Performance Standards Duration * 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. Scheme of Examination and Standard of Passing 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 Sheila Raheja Institute of Hotel Management, 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. Quantity Training Kitchen Infrastructure Sheila Raheja Institute of Hotel Management Computer Lab Infrastructure Sheila Raheja Institute of Hotel Management Butchery Infrastructure Sheila Raheja Institute of Hotel Management Two Basic Training Kitchens Infrastructure Sheila Raheja Institute of Hotel Management Grade Manger (Cold Kitchen) Infrastructure Sheila Raheja Institute of Hotel Management Library Infrastructure Sheila Raheja Institute of Hotel Management Spacious lockers Infrastructure Sheila Raheja Institute of Hotel Management Advance training Kitchens Infrastructure Sheila Raheja Institute of Hotel Management Bakery Infrastructure Sheila Raheja Institute of Hotel Management Confectionery Infrastructure Sheila Raheja Institute of Hotel Management Deluxe Guest Rooms Infrastructure Sheila Raheja Institute of Hotel Management Front Office Infrastructure Sheila Raheja Institute of Hotel Management State of the Art Gymnasium Infrastructure Sheila Raheja Institute of Hotel Management Training Restaurant B.Sc. Hospitality Studies Sheila Raheja Institute of Hotel Management Dining Room Infrastructure Sheila Raheja Institute of Hotel Management Training Restaurants and Bars Infrastructure Sheila Raheja Institute of Hotel Management Placements Training & Placements Responsive WordPress Image Carousel More about Training and 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. Read More Students Student Speak “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.” Ms. Shloka Shetty 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.” Ms. Tanisha Rao 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.” Ms. Shivani Rane B.A. (Culinary Arts) ” “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.” Mr. Pratik Mhatre (Assoc. Hospitality Studies) ” “Sheila Raheja Hotel & Catering School is an epitome of knowledge. What made me choose this college over IHM Mumbai is the excellent infrastructure, the highly educated faculty members and.” Ms. Anushka Navalkar B.Sc. (Hospitality Studies) ” “Joining Sheila Raheja Hotel & Catering School was indeed a turning point in my life. Institute and the faculty members have given me a path to lead me to success..” Mr. Sajal Saxena 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.” Ms. Aishwarya Salunkhe 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.” Mr. Yash Rane 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.” Mr. Devendra Rai 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.” Ms. Darshana Baria B.Sc. (Hospitality Studies) ” Events Events At Sheila Raheja Institute of Hotel Management, 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.