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B-SC-CULINARY-ARTS in General at Saveetha Institute of Medical and Technical Sciences
Chennai, Tamil Nadu
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About the Specialization
What is General at Saveetha Institute of Medical and Technical Sciences Chennai?
This B.Sc. Culinary Arts program at Saveetha Institute of Medical and Technical Sciences focuses on developing well-rounded culinary professionals. It provides comprehensive training in global and Indian cuisines, food science, and kitchen management. The curriculum emphasizes practical skills, creativity, and an understanding of the Indian culinary industry''''s evolving landscape, meeting the high demand for skilled chefs and food entrepreneurs.
Who Should Apply?
This program is ideal for passionate fresh graduates from 10+2 seeking entry into the dynamic culinary field. It also caters to aspiring chefs and food enthusiasts who wish to formalize their skills with a strong academic foundation. Individuals looking to transition into the hospitality sector or establish their own food businesses will find this program highly beneficial, fostering a blend of creativity and business acumen.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as chefs, F&B managers, catering professionals, and food stylists. Entry-level salaries typically range from INR 2.5 Lakhs to 4.5 Lakhs annually, with significant growth potential for experienced professionals. The program aligns with industry needs, preparing students for executive chef positions, entrepreneurial ventures, and potentially leading to specialized culinary certifications.
Student Success Practices
Foundation Stage
Master Basic Culinary Skills and Hygiene- (Semester 1-2)
Dedicate time to consistent practice of knife skills, fundamental cooking methods, and strict adherence to food safety and hygiene protocols. This foundational proficiency is critical for all future culinary endeavors and ensures safety in professional kitchens.
Tools & Resources
Kitchen Lab sessions, Culinary textbooks, Online tutorial videos for specific techniques, Chef instructors for feedback
Career Connection
Strong basics are non-negotiable for any entry-level culinary position, ensuring efficiency, safety, and a reputation for professionalism in an Indian or international kitchen.
Build a Strong Theoretical Understanding- (Semester 1-2)
Beyond practicals, deeply understand food science, nutrition, and costing principles. Regularly review theoretical concepts, participate in classroom discussions, and connect theory to practical applications learned in the lab.
Tools & Resources
Course textbooks, Online culinary encyclopedias, Library resources, Peer study groups
Career Connection
A solid theoretical base supports innovation and problem-solving, crucial for becoming a leader in menu development, kitchen management, or food product design in the Indian market.
Develop Effective Communication and Teamwork- (Semester 1-2)
Actively participate in group projects and lab activities, focusing on clear communication and collaborative problem-solving. Practice both verbal and written English communication for reports and presentations, essential for future professional interactions.
Tools & Resources
Group assignments, Presentation opportunities, English communication workshops, Peer feedback sessions
Career Connection
Effective communication and teamwork are vital for seamless kitchen operations and career advancement, especially in diverse teams found in Indian hospitality, leading to better coordination and leadership opportunities.
Intermediate Stage
Specialize in Global & Regional Cuisines- (Semester 3-5)
Focus on mastering the nuances of international and diverse Indian regional cuisines. Actively seek out opportunities to explore authentic flavors, techniques, and ingredients, pushing beyond basic recipes to understand cultural contexts.
Tools & Resources
Specialized cooking classes, Culinary travel shows, Ethnic grocery stores, Local food festivals, Chef demonstrations
Career Connection
Expertise in varied cuisines makes you a versatile chef, highly sought after in India''''s multicultural F&B scene, opening doors to specialty restaurants and international hotel chains.
Gain Extensive Industrial Exposure- (Semester 3-5)
Leverage industrial training opportunities to work in diverse departments like food production, F&B service, and bakery. Observe operational flows, ask questions, and actively contribute to real-world kitchen environments.
Tools & Resources
Mandatory internships, Departmental rotations within hotels/restaurants, Mentors in the industry
Career Connection
Practical industry exposure is key for placements. It builds a professional network, provides real-world context, and enhances your resume for roles in India''''s competitive hospitality sector.
Develop Financial Acumen and Management Skills- (Semester 3-5)
Pay close attention to subjects like food costing, inventory management, and facilities planning. Practice applying these principles in practical scenarios to understand their impact on profitability and operational efficiency in culinary businesses.
Tools & Resources
Spreadsheet software (Excel), Case studies of culinary businesses, Financial accounting for hospitality textbooks
Career Connection
Understanding the business side of culinary operations is essential for career progression into management roles, entrepreneurship, or executive chef positions in India, where cost control is paramount.
Advanced Stage
Master Advanced Techniques and Culinary Innovation- (Semester 5-6)
Focus on advanced patisserie, molecular gastronomy, and food styling. Experiment with new ingredients, techniques, and presentation styles to develop a unique culinary signature. Participate in culinary competitions to refine skills and gain recognition.
Tools & Resources
Specialty equipment, Culinary journals, Competitions like Young Chef Olympiad, Mentorship from senior chefs
Career Connection
Innovation and advanced skills differentiate you in the job market, enabling roles in high-end restaurants, food research, or becoming a celebrated chef known for creativity and unique offerings in India.
Cultivate Entrepreneurial Thinking and Leadership- (Semester 5-6)
Engage deeply with entrepreneurship modules, developing comprehensive business plans for culinary ventures. Seek out leadership roles in college events, and practice team supervision, delegating tasks, and motivating peers in group projects.
Tools & Resources
Business plan templates, Startup incubators/events, Leadership workshops, Industry guest speakers
Career Connection
Entrepreneurial skills are vital for starting your own food business or leading large culinary teams in India. This fosters independence and equips you for senior management or ownership roles.
Strategize for Career Launch and Professional Branding- (Semester 5-6)
Actively prepare for placements by perfecting resumes, cover letters, and interview techniques. Build a professional portfolio showcasing your best culinary work and network extensively with industry professionals during your final internship and college events.
Tools & Resources
Career services department, LinkedIn, Professional culinary portfolio (digital/physical), Networking events, Mock interviews
Career Connection
A strategic career launch and strong personal brand accelerate your entry into the best culinary positions, ensuring a competitive edge and rapid professional growth in the Indian hospitality industry.
Program Structure and Curriculum
Eligibility:
- A pass in 10+2 / HSC / CBSE / Equivalent Examination from a recognized board.
Duration: 3 years / 6 semesters
Credits: 159 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCA-CC-101 | Culinary Fundamentals | Core | 4 | Kitchen Operations, Basic Cooking Methods, Knife Skills, Food Safety & Hygiene, Ingredient Identification |
| BCA-CC-102 | Food Science and Nutrition | Core | 4 | Components of Food, Nutritional Principles, Energy Metabolism, Food Preservation, Diet Planning |
| BCA-CC-103 | Principles of Food Costing | Core | 4 | Cost Control Techniques, Menu Engineering, Purchasing & Receiving, Inventory Management, Budgeting |
| BCA-CC-104 | Indian Cuisine – I | Core | 4 | Regional Indian Cuisines, Indian Spices, Basic Preparations, Tandoor Cooking, Indian Breads |
| BCA-AE-105 | English Communication | Ability Enhancement Compulsory Course (AECC) | 3 | Grammar & Usage, Written Communication, Oral Communication, Presentation Skills, Business Correspondence |
| BCA-CC-106 | Basic Computer Applications | Core | 4 | MS Office Suite, Internet Basics, Data Management, Presentation Tools, Spreadsheet Applications |
| BCA-CC-107 | Food Production Practical – I | Core Lab | 4 | Basic Cooking Techniques, Vegetable Cuts, Egg Cookery, Soups & Stocks, Basic Sauces |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCA-CC-201 | International Cuisines – I | Core | 4 | French Cuisine, Italian Cuisine, Classic Sauces, Pasta Making, French Terminology |
| BCA-CC-202 | Bakery and Confectionery – I | Core | 4 | Baking Ingredients, Bread Making, Cake Production, Pastry Techniques, Basic Decorating |
| BCA-CC-203 | Food and Beverage Service Operations – I | Core | 4 | Restaurant Types, Service Styles, Table Setting, Menu Knowledge, Guest Handling |
| BCA-CC-204 | Hotel Engineering and Maintenance | Core | 4 | Kitchen Equipment, HVAC Systems, Plumbing & Sanitation, Electrical Safety, Waste Management |
| BCA-CC-205 | Indian Cuisine – II | Core | 4 | North Indian Cuisine, South Indian Cuisine, Regional Specialties, Spice Blends, Indian Sweets |
| BCA-AE-206 | Environmental Studies | Ability Enhancement Compulsory Course (AECC) | 3 | Ecosystems, Pollution & Control, Natural Resources, Biodiversity, Environmental Conservation |
| BCA-CC-207 | Food Production Practical – II | Core Lab | 3 | Advanced Cooking Methods, Meat & Poultry Cookery, Fish & Seafood Cookery, Regional Indian Dishes, Basic Dessert Preparation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCA-CC-301 | International Cuisines – II | Core | 4 | Asian Cuisines (Chinese, Japanese), Mediterranean Cuisine, Stir-frying Techniques, Sushi & Sashimi, Mezze & Tapas |
| BCA-CC-302 | Bakery and Confectionery – II | Core | 4 | Advanced Breads, Artisan Pastries, Chocolate Work, Sugar Artistry, Special Diet Bakes |
| BCA-CC-303 | Food and Beverage Service Operations – II | Core | 4 | Beverage Service, Bar Operations, Wine Knowledge, Cocktail Mixing, Beverage Inventory |
| BCA-GE-304 | Research Methodology (Generic Elective – I) | Generic Elective | 4 | Research Design, Data Collection Methods, Statistical Analysis Basics, Report Writing, Research Ethics |
| BCA-CC-305 | Kitchen Layout and Design | Core | 4 | Kitchen Planning, Ergonomics, Equipment Selection, Sanitation Standards, Workflow Optimization |
| BCA-CC-306 | Food Production Practical – III | Core Lab | 4 | International Cuisine Dishes, Regional Asian Dishes, Advanced Bakery Products, Confectionery Creations, Plating Techniques |
| BCA-SK-307 | Industrial Training (Practical – 1) | Skill Enhancement Course (Practical) | 3 | On-the-job Training, Industry Exposure, Practical Skill Application, Professional Conduct, Training Report Writing |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCA-CC-401 | Regional Indian Cuisines | Core | 4 | Bengali Cuisine, Goan Cuisine, Chettinad Cuisine, Mughlai Cuisine, Awadhi Cuisine |
| BCA-CC-402 | Patisserie and Advanced Confectionery | Core | 4 | French Patisserie, Viennoiserie, Entremets, Petit Fours, Advanced Chocolate Techniques |
| BCA-CC-403 | Facilities Planning and Management | Core | 4 | Space Planning, Renovation & Maintenance, Safety Management, Energy Conservation, Maintenance Schedules |
| BCA-GE-404 | Human Resource Management (Generic Elective – II) | Generic Elective | 4 | HR Planning, Recruitment & Selection, Training & Development, Performance Appraisal, Employee Relations |
| BCA-CC-405 | Advanced Food Production Management | Core | 4 | Quantity Food Production, Menu Engineering, Quality Control, Supply Chain Management, Production Planning |
| BCA-CC-406 | Food Production Practical – IV | Core Lab | 3 | Regional Indian Dishes, Advanced Patisserie, Specialty Desserts, International Main Courses, Buffet Layout & Design |
| BCA-SK-407 | Industrial Training (Practical – 2) | Skill Enhancement Course (Practical) | 3 | Departmental Rotations, Operational Procedures, Teamwork & Coordination, Problem-solving in Operations, Skill Refinement |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCA-CC-501 | Food Safety and Quality Management | Core | 4 | HACCP Principles, Foodborne Illnesses, Hygiene Standards, Quality Assurance, Regulatory Compliance |
| BCA-CC-502 | Gastronomy and Food Styling | Core | 4 | Culinary Arts History, Food Plating & Presentation, Garnishing Techniques, Food Photography, Sensory Evaluation |
| BCA-CC-503 | Entrepreneurship in Culinary Arts | Core | 4 | Business Plan Development, Start-up Funding, Marketing Strategies, Legal Aspects, Innovation in Culinary Business |
| BCA-DS-504 | Culinary Tourism (Discipline Specific Elective – I) | Discipline Specific Elective | 4 | Food Culture & Heritage, Destination Marketing, Food Festivals, Niche Culinary Tourism, Gastronomic Experiences |
| BCA-DS-505 | Mixology (Discipline Specific Elective – II) | Discipline Specific Elective | 4 | Bar Setup & Equipment, Basic Cocktails & Mocktails, Spirits & Liqueurs Knowledge, Customer Service, Bartending Techniques |
| BCA-CC-506 | Food Production Practical – V | Core Lab | 4 | Experimental Cuisine, Molecular Gastronomy Basics, Advanced Carving, Theme Buffets & Events, Recipe Development |
| BCA-SK-507 | Industrial Training (Practical – 3) | Skill Enhancement Course (Practical) | 4 | Leadership Roles in Kitchen, Complex Operations Management, Menu Planning & Execution, Cost Analysis & Control, Client Interaction & Feedback |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BCA-CC-601 | Culinary Research Project | Core Project | 8 | Research Question Formulation, Literature Review, Methodology Design, Data Analysis & Interpretation, Project Report Writing |
| BCA-CC-602 | Industrial Internship | Core Internship | 12 | Real-world Industry Experience, Professional Development, Industry Networking, Skill Integration & Application, Career Exploration |
| BCA-CC-603 | Viva Voce | Core Assessment | 5 | Project Presentation Skills, Subject Knowledge Demonstration, Interview Techniques, Defense of Research Findings, General Culinary Awareness |
