B.Sc. in Culinary Art
| COURSE OFFERED | DURATION (IN YEARS) | ELIGIBILITY CRITERIA |
| B.Sc. In Culinary Arts | 3 | 12th standard pass with any stream at least 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.
Semester 1
SL NO | Paper Name | Credit |
1 | Nutrition & Hygiene | 1 |
2 | Cuisine Of India | 3 |
3 | Foundation Course in Bakery & Confectionery 1 | 3 |
4 | Foundation Course in Food Production | 3 |
5 | Food and Beverage Service Op 1 | 3 |
6 | Basic Computer Application | 1 |
7 | Accommodation Operation 1 | 3 |
8 | Cuisine Of India Lab | 2 |
9 | Foundation Course in Bakery & Confectionery 1 Lab | 2 |
10 | Food and Beverage Service Op 1 Lab | 1 |
11 | Accommodation Operation 1 Lab | 1 |
12 | Basic Computer Application Lab | 1 |
| TOTAL | 24 |
Semester 2
SL NO | Paper Name | Credit |
1 | Environmental Science | 3 |
2 | Cuisine Of Europe | 3 |
3 | Foundation Course in Bakery & Confectionery 2 | 3 |
4 | Food and Beverage Service Op 2 | 3 |
5 | Principles of Hospitality Management & Organizational Behaviour, | 3 |
6 | Personality Development | 2 |
7 | Food and Beverage Service Op 2 Lab | 2 |
8 | Cuisine Of Europe Lab | 2 |
9 | Foundation Course in Bakery & Confectionery 2 Lab | 2 |
| Total | 23 |
Semester 3
SL NO | Paper Name | Credit |
1 | Food and Wine Pairing | 3 |
2 | Techniques of Pan Asia & Middle East | 3 |
3 | Purchasing and Cost Control | 3 |
4 | Culinary Facility Planning | 3 |
5 | Hospitality Marketing Management | 2 |
6 | Human Resourse Management | 2 |
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 |
| Total | 38 |
Semester 4
SL NO | Paper Name | Credit |
1 | Industrial Training | 24 |
Semester 5
SL NO | Paper Name | Credit |
1 | Culinary Art - International Trade Tests | 3 |
2 | Institutional and Industry Catering | 3 |
3 | Labour Legislation & Hotel Law. | 2 |
4 | F&B Management | 3 |
5 | Entrepreneurship In Hospitality | 2 |
6 | Molecular Gastronomy | 3 |
7 | Culinary Art - International Trade Tests Lab | 2 |
8 | Molecular Gastronomy Lab | 2 |
9 | Advanced Edible Sculpture & Culinary Arts Lab | 2 |
10 | Soft Skill Development Lab | 2 |
| Total | 24 |
Semester 6
SL NO | Paper Name | Credit |
1 | Specialisation Training | 24 |
Total credits | 143 |
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. 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. Jayanta Banerjee Chef of Hotel Holiday Inn, Kolkata | Mr. Nishit Srivastava Principal , IHM |
LABORATORIES
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.
