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Course Offered | Duration (in Years) | Eligibility |
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.
A degree in Culinary Art prepares students to excel within the kitchen as culinary professionals. Specially crafted culinary course deals with many specialized subjects of kitchen – edible sculptures, garde manger, micro cuisine, wine pairing, budgeting, and more. 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 art.
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. We teach our students about Entrepreneurship so that in future they can establish their own venture also.
SHCA students shall complete one Industrial Internship and one Specialization Internship is part of the programme.
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 |
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 |
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 |
SL NO |
4th Semester |
Credit |
1 |
INTERNSHIP 1 |
24 |
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 |
SL NO |
6th Semester |
Credit |
1 |
INTERNSHIP 2 |
24 |
|
TOTAL |
24 |
1st Semester
2nd Semester
3rd Semester
5th Semester