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B.Sc. In Culinary Arts

 

COURSE OFFERED DURATION (IN YEARS) ELIGIBILITY CRITERIA
B.Sc. In Culinary Arts 3 12th standard pass in any stream with minimum 50% marks.

 Disclaimer: TNU reserves the right for relaxation in admission criteria for the most deserving candidates.

Culinary Arts prepares students to excel within the kitchen as culinary professionals. TNU’s degree aims at providing fundamental education in kitchen operation, food and beverage operation, management, production and service; food science, sanitation, etc. Graduates also gain strong knowledge of business and its application within the hospitality industry. TNU’s students will be trained in well-equipped laboratories such as food production, cold kitchen, food, beverage and confectionary service supervised by experienced faculty members and trained technicians to help students in learning by doing. The management skills that are taught can be applied in various positions in hotels, resorts, clubs, bars, restaurants and cafeterias, even those outside of the culinary arts.

Download - SHCA E-Brochure

Semester 1

 SL NO

1st Semester

Credit

 

Theory

 

1

Cuisine Of India

3

2

Foundation Course in Bakery & Confectionery 1

3

3

Foundation Course in Food Production 1

3

4

Foundation Course in Food and Beverage Service Operation 1

3

5

Foundation Course in Accommodation Operation 1

3

6

Nutrition & Hygiene

1

7

Basic Computer Application

1

 

Practical

 

8

Foundation Course in Food Production Practical 1 Lab

2

9

Foundation Course in Bakery & Confectionery 1 lab

2

10

Foundation Course in Food and Beverage Service Operation 1 Lab

2

11

Foundation Course in Accommodation Operation 1 Lab

1

12

Basic Computer Application Lab

1

13

Foundation Course in Communication -1 Lab

2

 

  TOTAL

27

Semester 2

  SL NO

2nd Semester

Credit

 

Theory

 

1

Foundation Course in Food Production 2

3

2

Foundation Course in Bakery & Confectionery 2

3

3

Foundation Course in Food and Beverage Service Operation 2

3

4

Environmental Science

3

5

Principles of Hospitality Management & Organizational Behaviour

3

 

Practical

 

6

Foundation Course in Food Production 2 Lab

2

7

Foundation Course in Food and Beverage Service Operation 2 lab

2

8

Foundation Course in Bakery & Confectionery 2 Lab

2

9

Foundation Course in Communication -2 Lab

2

 

 TOTAL

23

Semester 3

  SL NO

3rd Semester

Credit

 

Theory

 

1

Food and Wine Pairing

3

2

Techniques of Pan Asia & Middle East

2

3

Purchasing and Cost Control

3

4

Culinary Facility Planning

2

5

Hospitality Marketing Management

2

6

Human Resource Management

2

 

Practical

 

7

Food and Wine Pairing Lab

2

8

Techniques of Pan Asia & Middle East Lab

4

9

Garde Manger – Art and Craft of Cold Kitchen Lab

2

10

Advanced Communication -1 lab

2

 

 

24

Semester 4

  SL NO

4th Semester

Credit

1

INTERNSHIP 1

24

Semester 5

  SL NO

5th Semester

Credit

 

Theory

 

1

Advanced Kitchen Management

2

2

International Cuisine

2

3

Institutional and Industry Catering

3

4

Labour Legislation & Hotel Law

2

5

F&B Management

3

6

Entrepreneurship In Hospitality

2

 

Practical

 

7

Hospitality Trade Test Lab

2

8

International Cuisine Lab

2

9

Advanced Regional Cuisine Lab

2

10

Advanced Communication -2 lab

2

 

  TOTAL

22

Semester 6

 SL NO

6th Semester

Credit

1

INTERNSHIP 2

24

 

  TOTAL

24

FACULTY MEMBERS

Mr. Rupam Ghosh, Associate Professor & Deputy Director

Mr. Ghosh is an academician with over 25 years of professional experience in handling various facets of Administration, Academics and Training & Development. He is an alumnus of IHM -Kolkata and holds an MBA degree in Human Resource. His greatest strengths include collaborative leadership, strategic planning, empowering educators to develop their leadership and instructional skills.

Mr. Atin Das, Faculty

Mr. Das has an overall 25 years of experience in academics and industry. He did his M.Sc. in Hotel Management. He has experience of working with many pioneer brands in hospitality sector. A well known face of Bangla television, associated with several cookery shows.

Mr. Subrata Routh, Faculty

Mr. Routh has 20 years of global experience in academics and industry. He did his MBA in Hotel Management. He has experience of working with many international hotels such as Hotel Intercontinental, Ritz Carlton, Bahrain and more. 

Ms. Upasana, Faculty

Ms. Upasana has an overall 3 years of experience in academics and industry. She did her M.Sc in Hospitality Administration. She has been recognized as the Best Employee during her stint with Lemon Tree Premier hotel in Patna. Along with the academics she is taking care of training and placements for SHCA students.

Mr. Sumit Das, Teaching Associate

Mr. Sumit has been teaching for a year and has an overall industry experience of 6 years. He has done his M.Sc. in Hospitality and Human Resource.

Ms. Paramita Dhar Chakraborty, Assistant Professor

Ms. Chakraborty has 15 years of experience in teaching. She did her M.Phil. in Law and she specializes in Constitutional Law. She has had five national publications along with an international one on her name. Apart from this, she has attended ten national seminars and an international one while she herself has organized a seminar already.

Mr. Vivek Anand, Teaching Assistant (Lab Technician)

Mr. Anand has 2 years of teaching and 4 years of industry experience. He is currently pursuing a Masters’ degree in Hotel Management.

Ms. Shabnam Jana, Faculty (Part-Time)

Ms. Jana has 18 years of teaching and 10 years of industry experience. She did her Masters in Tourism Management.

Mr. Biswarup Chatterjee, Faculty (Part-Time)

Mr. Chatterjee has 20 years of teaching and 5 years of industry experience. He did his MBA in Finance.

 

EXPERT COMMITTEE

Chef  Andreas Kurfurst 

Head Chef and Culinary Instructor, HTMi
President, HTMi International Culinary Association
World Chefs Association (WACS) certified culinary judge

Mr. Nisheeth Kumar Srivastava

Principal 

IHM Kolkata, West Bengal

Mr. Rupam Dutta 

General Manager

Feathers Hotels, Chennai, Tamilnadu

Chef Jayanta Banerjee

Entrepreneur Ex-Executive Chef,

Holiday Inn, Kolkata

LABORATORIES

Restaurant and Bar

Kitchen

INTERNSHIP & ACHIEVEMENTS

SHCA students shall complete one Industrial Internship and one Specialization Internship is part of the programme.

  • SHCA students completed their industrial training program with leading Hotel brand The Oberoi Grand, Kolkata. 
  • SHCA students completed their industrial training program from Sheraton Grand Chennai Resort & Spa.
  • Plabon Bose, completed his industrial training program at Swissotel, Kolkata.
  • Tanmay Kayal completed his industrial training program and achieved the 'Best Trainee Service Award' in Food & Beverage at The Lalit Great Eastern, Kolkata.
  • Srilekha Ghosh completed her industrial training program and achieved the 'Best Trainee Service Award' in the Front Office at The Lalit Great Eastern, Kolkata.
  • Students organized ‘Bongo Byonjon’, Bengali food festival.
  • Industry Visit- Hotel ITC Royal Bengal, Kolkata.
  • SHCA first year student participated at ‘Amiphpria’ Chef Competition and won second runner up position.

 

CAREER PROSPECTS

In the beginning, one may work at any of the above mentioned setup as a trainee chef-de-party. With time, one may rise through ranks, like- Chef, Sous-Chef (second in command of kitchen) and finally become an Executive Chef. Other than the above mentioned regular recruiters, some MNCs, Cruise lines, Airlines and Catering firms are also known to recruit qualified chefs. After pursuing relevant management programs, such as MBA in Hotel Management, one may take on management related jobs in hotel management and catering sectors or establish one’s own venture.

 

Get In Touch

  • Head Office:
  • Mon - Fri: 11:00 AM - 6:00 PM
  • Saturday (1st and 3rd): 11:00 AM - 6:00 PM
  • Phone No.: +91 7044446999
  • The Campus:
  • Mon - Fri: 10:00 AM - 4:00 PM
  • Phone No.: +91 7044446888
  • Email: contact@tnu.in

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