ADMISSION OPEN FOR THE ACADEMIC SESSION 2022-2023Ph.D Admission for the session 2022-2023

B.Sc. in Culinary Art

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Know More About B.Sc. in Culinary Art

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.

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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, Radisson Blu, Bengaluru Outer Ring Road

Chef Jayanta Banerjee

Entrepreneur Ex-Executive Chef, Holiday Inn, Kolkata

Restaurant and Bar

Restaurant and Bar Reception

BAR

Training Restaurant

Equipment Name: Glass Washing Machine

Equipment Name: Gueridon Trolley

Equipment Name: ICE Cube Machine

Equipment Name: Plate Warmer 50 Plate Capacity

Equipment Name: Under counter Refrigerator

KITCHEN

Equipment Name: Cold Room

Equipment Name: Wall Mounted Salamander

Equipment Name: Meat Grinder and Planetary Mixture

Equipment Name: Deck Oven

Equipment Name: Portable Tandoor

Equipment Name: Work Table with LHS sink

Equipment Name: Work Table with RHS Sink

Equipment Name: Twin Tank Deep Fat Fryer

Equipment Name: Hot Pick Up Counter

Equipment Name: Bain Marie Counter

Equipment Name: Service Steam Pan

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. We teach our students about Entrepreneurship so that in future they can establish their own venture also.

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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.

Awards & Recognitions

  • Tanmay Kayal, achieved the ‘Best Trainee Award’ for outstanding performance during the specialization training in Food & Beverage at The Lalit Great Eastern, Kolkata.
  • Srilekha Ghosh, achieved the ‘Best Trainee Award’ for exceptional performance during the specialization training in Front Office respectively at The Lalit Great Eastern, Kolkata.
  • Huang Yi Wa, received star Intern Certificate for her performance and dedication during the industrial training at Novotel Hotel & Residences, Kolkata.
  • Vishal Singh, was applauded by Taj Bengal, Kolkata for his dedication and commitment during his industrial training.
  • Gourab Mondal, received appreciation for his outstanding performance during his industrial training at Le Meridien Jaipur, and Star Intern Certificate during his specialization training at Novotel Hotel & Residences, Kolkata.
  • Ritmalya Sahu, and Nazim Molla, awarded certificate of appreciation for their outstanding contribution during their training at Sheraton Grand, Chennai.
  • Sagnik Roy, received certificate of appreciation during his industrial training at hotel Raajkutir Swabhumi, Kolkata.
  • Sheniyo Guha, achieved the 2nd runner-up position in Chef Competition (dessert section) at “AMIPHORIA”.
  • Deputy Director, SHCA, Mr. Rupam Ghosh got the honor to judge a cocktail competition organized by very famous Indian restaurant chain Company ‘ Barbeque Nation’.
  • Chef Atin Das of SHCA, is a regular judge in the TV show ‘Rannaghar’ of Zee Bangla.
  • Shabnam Jana, Associate Professor has been inducted as the member of WICCI National Rural.
  • Tourism Council. (WICCI- Women’s India Chamber of Commerce & Industry)
  • Students organized ‘Bongo Byonjon’, Bengali food festival.
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Mr. Rupam Ghosh

Deputy Director

Mr. Rupam Ghosh is an acclaimed academician with over 26 years of professional experience in handling various facets of Administration, Academics a...
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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 working with many ...
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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 working with many inte...
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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...
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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.
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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 nati...
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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.
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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.
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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.
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Course Structure

  • Semester 1
  • Semester 2
  • Semester 3
  • Semester 4
  • Semester 5
  • Semester 6

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

Lab Manuals

1st Semester

2nd Semester

3rd Semester

5th Semester

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