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B-SC-CULINARY-ARTS-SSCA in General at Symbiosis International University (SIU)
Pune, Maharashtra
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About the Specialization
What is General at Symbiosis International University (SIU) Pune?
This B.Sc. Culinary Arts program at Symbiosis International University (SSCA) focuses on developing highly skilled culinary professionals for the rapidly growing Indian and global hospitality sector. The program emphasizes a blend of theoretical knowledge and practical expertise across diverse cuisines, baking, and culinary management, preparing students for dynamic roles in modern kitchens and food businesses.
Who Should Apply?
This program is ideal for passionate 10+2 graduates with an innate interest in food and culinary arts, seeking a comprehensive foundation for a career in the hospitality industry. It also caters to individuals looking to hone their cooking skills with a professional qualification, aspiring chefs, restaurant managers, or culinary entrepreneurs eager to launch their own ventures in India''''s vibrant food scene.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths as Commis Chefs, Sous Chefs, Bakers, Patissiers, Culinary Entrepreneurs, and Food & Beverage Managers. Entry-level salaries typically range from INR 2.5 - 4 LPA, growing significantly with experience. The program aligns with industry needs, fostering skills for leadership roles and potential for global culinary opportunities after initial experience in India.
Student Success Practices
Foundation Stage
Master Culinary Fundamentals Early- (Semester 1-2)
Dedicate significant time to practicing basic knife skills, understanding ingredient properties, and mastering fundamental cooking methods (e.g., sautéing, poaching, braising). This strong base is crucial for future advanced techniques.
Tools & Resources
YouTube tutorials (e.g., Chef Simon, Gordon Ramsay''''s masterclasses), Personal practice with various ingredients, Peer cooking sessions, Utilizing college lab hours effectively
Career Connection
Proficiency in fundamentals is a non-negotiable expectation in any professional kitchen, enabling faster progression to higher roles and consistent quality output during placements.
Develop a Strong Sensory Palate- (Semester 1-2)
Actively engage in tasting, identifying, and understanding flavor profiles of different ingredients and dishes. Experiment with combinations and seek feedback from mentors and peers to refine your palate.
Tools & Resources
Regular participation in lab practicals, Visiting diverse restaurants and food markets, Maintaining a tasting journal, Online resources on flavor theory
Career Connection
A well-developed palate is essential for recipe development, quality control, and creating innovative dishes, making you a more valuable asset in any culinary role.
Cultivate Professional Kitchen Discipline- (Semester 1-2)
Learn and strictly adhere to kitchen hygiene, safety protocols, and organization (mise-en-place). Develop excellent time management skills crucial for high-pressure kitchen environments.
Tools & Resources
Following SSCA''''s lab guidelines rigorously, Observing experienced chefs, Reading HACCP manuals, Practicing cleanliness in personal cooking
Career Connection
Demonstrating discipline and adherence to safety standards is paramount for securing internships and employment in reputable establishments and for personal well-being.
Intermediate Stage
Engage in Culinary Competitions & Workshops- (Semester 3-5)
Participate actively in inter-college culinary competitions, food festivals, and specialized workshops (e.g., molecular gastronomy, specific regional cuisines) to broaden skills and gain exposure.
Tools & Resources
College culinary clubs, Local hospitality associations, Online platforms for competition announcements, Networking with industry professionals
Career Connection
Wins and participation in such events build an impressive resume, open doors to networking opportunities, and signal passion and skill to potential employers during placements.
Seek Part-time/Seasonal Kitchen Experience- (Semester 3-5)
Beyond mandatory internships, look for opportunities to work part-time or during holidays in local restaurants, bakeries, or catering units to gain varied practical exposure and build a professional network.
Tools & Resources
College career services, Local job boards, Direct outreach to F&B establishments, Leveraging personal contacts
Career Connection
This hands-on experience provides practical application of theoretical knowledge, enhances problem-solving skills, and often leads to better full-time job offers post-graduation.
Build a Strong Culinary Portfolio- (Semester 3-5)
Document your best dishes, plating techniques, and recipe innovations with high-quality photographs and detailed descriptions. Include participation in events and any special projects.
Tools & Resources
Professional cameras/smartphone cameras, Photo editing software, Platforms like Instagram, Behance, or a personal website/blog, Detailed note-taking
Career Connection
A well-curated portfolio is a powerful tool to showcase your skills and creativity during job interviews, especially for roles in recipe development, food styling, or entrepreneurship.
Advanced Stage
Maximize Industrial Training Learning- (Semester 6)
Treat the industrial training as a comprehensive learning experience. Actively seek to understand all departmental functions, ask questions, take initiative, and build strong professional relationships with colleagues and supervisors.
Tools & Resources
Detailed daily logs, Mentor guidance, Internal company training materials, Performance feedback sessions
Career Connection
Exceptional performance during industrial training often leads to pre-placement offers, valuable recommendations, and a strong foundation for your first full-time role in the hospitality industry.
Develop a Specialization Niche- (Semester 6)
Identify a specific culinary area (e.g., patisserie, regional Indian cuisine, sustainable cooking, food entrepreneurship) that deeply interests you and invest in developing advanced expertise through workshops, self-study, and the research project.
Tools & Resources
Advanced culinary books, Online courses (e.g., Coursera, MasterClass), Industry journals, Mentorship from specialized chefs
Career Connection
A clear specialization makes you a highly sought-after candidate for specific roles and provides a competitive edge in India''''s diverse culinary job market.
Hone Leadership & Management Skills- (Semester 6)
Actively participate in organizing college events, lead group projects, and take on supervisory roles during practical sessions. Focus on understanding kitchen management, team coordination, and problem-solving under pressure.
Tools & Resources
Case studies in hospitality management, Leadership workshops, Peer feedback, Seeking opportunities to mentor junior students
Career Connection
Strong leadership and management skills are crucial for fast-tracking your career from entry-level chef to Sous Chef, Executive Chef, or Food & Beverage Manager positions in India.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 (any stream) or equivalent government approved diploma in Hotel Management, with minimum 50% marks for general category and 45% marks for Scheduled Caste/Scheduled Tribes category.
Duration: 3 years (6 semesters)
Credits: 140 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| SMC0101-T | Principles of Food Science & Nutrition (Theory) | Core | 2 | Introduction to Food Science, Food Components & Nutrients, Nutritional Assessment, Food Safety & Hygiene, Balanced Diet & Menu Planning |
| SMC0101-P | Principles of Food Science & Nutrition (Practical) | Lab | 2 | Food Composition Analysis, Nutritional Label Reading, Sensory Evaluation of Food, Basic Cooking Techniques, Food Safety Practices |
| SMC0102-T | Food & Beverage Service Operations – I (Theory) | Core | 2 | Introduction to F&B Industry, Types of F&B Service, Restaurant Organisation, Equipment & Table Layout, Menu Knowledge & Service Sequence |
| SMC0102-P | Food & Beverage Service Operations – I (Practical) | Lab | 2 | Plate Service Techniques, Tray Service, Beverage Service, Linen & Cutlery Handling, Mise-en-place for Service |
| SMC0103-T | Food Production – I (Theory) | Core | 2 | Kitchen Brigade System, Basic Culinary Terms, Methods of Cooking, Introduction to Stocks & Sauces, Commodities in Kitchen |
| SMC0103-P | Food Production – I (Practical) | Lab | 4 | Knife Skills, Vegetable Cuts, Stock Preparation, Mother Sauces, Basic Soups, Egg Cookery |
| SMC0104 | Business Communication | Core | 2 | Principles of Communication, Oral & Written Communication, Business Correspondence, Presentation Skills, Interpersonal Communication |
| SMC0105 | Environmental Science | Core | 2 | Ecosystems, Biodiversity, Environmental Pollution, Waste Management, Sustainable Development |
| SMC0106 | Generic Elective I | Elective | 2 |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| SMC0201-T | Hygiene & Food Safety (Theory) | Core | 2 | Microbes & Foodborne Illness, Food Contamination, Personal Hygiene, Kitchen Sanitation, HACCP Principles |
| SMC0201-P | Hygiene & Food Safety (Practical) | Lab | 2 | Hand Washing Techniques, Kitchen Cleaning Schedules, Disinfection Methods, Waste Segregation, Pest Control |
| SMC0202-T | Food & Beverage Service Operations – II (Theory) | Core | 2 | Advanced F&B Service, Specialised Service (Gueridon, Flambé), Bar Operations, Wine & Beverage Knowledge, Cost Control in F&B |
| SMC0202-P | Food & Beverage Service Operations – II (Practical) | Lab | 2 | Gueridon Service, Flambé Cooking, Cocktail Preparation, Wine Service, Coffee & Tea Service |
| SMC0203-T | Food Production – II (Theory) | Core | 2 | Indian Cuisine Fundamentals, Regional Indian Cuisines, Spices & Masalas, Curries & Gravies, Tandoor Cookery |
| SMC0203-P | Food Production – II (Practical) | Lab | 4 | North Indian Dishes, South Indian Dishes, Regional Indian Breads, Indian Sweets, Indian Breakfast Items |
| SMC0204 | Business Economics | Core | 2 | Microeconomics, Macroeconomics, Market Structures, Demand & Supply, Pricing Strategies, Economic Indicators |
| SMC0205 | Organizational Behaviour | Core | 2 | Introduction to OB, Perception & Motivation, Group Dynamics, Leadership, Conflict Management, Organisational Culture |
| SMC0206 | Generic Elective II | Elective | 2 |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| SMC0301-T | Continental Cuisine (Theory) | Core | 2 | French Cuisine, Italian Cuisine, Spanish Cuisine, Classical European Dishes, Culinary Techniques |
| SMC0301-P | Continental Cuisine (Practical) | Lab | 4 | French Sauces, Pasta Making, Risotto, Tapas, European Breads, Dessert Preparation |
| SMC0302-T | Advanced Indian Cuisine (Theory) | Core | 2 | Mughal Cuisine, Awadhi Cuisine, Goan Cuisine, Chettinad Cuisine, Regional Festive Foods |
| SMC0302-P | Advanced Indian Cuisine (Practical) | Lab | 4 | Biryani Varieties, Kebab Preparations, Seafood Curries, Traditional Indian Desserts, Specific Regional Thalis |
| SMC0303 | Accommodation Operations | Core | 4 | Front Office Operations, Housekeeping Management, Guest Cycle, Property Management Systems, Laundry Operations |
| SMC0304 | Principles of Management | Core | 2 | Management Theories, Planning, Organising, Staffing, Directing, Controlling |
| SMC0305 | Human Resource Management | Core | 2 | HR Planning, Recruitment & Selection, Training & Development, Performance Appraisal, Compensation Management, Industrial Relations |
| SMC0306 | Entrepreneurship Development | Core | 2 | Entrepreneurial Traits, Business Idea Generation, Business Plan, Market Research, Funding, Legal Aspects of Business |
| SMC0307 | Research Methodology | Core | 2 | Research Design, Data Collection Methods, Sampling, Data Analysis, Report Writing, Ethics in Research |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| SMC0401-T | Asian Cuisine (Theory) | Core | 2 | Chinese Cuisine, Thai Cuisine, Japanese Cuisine, Korean Cuisine, South-East Asian Ingredients |
| SMC0401-P | Asian Cuisine (Practical) | Lab | 4 | Stir-Frying, Sushi Making, Dim Sum, Curry Pastes, Noodle Dishes, Oriental Soups |
| SMC0402-T | Patisserie & Bakery Operations (Theory) | Core | 2 | Baking Ingredients, Dough Production, Pastry Making, Confectionery, Cake Decoration |
| SMC0402-P | Patisserie & Bakery Operations (Practical) | Lab | 4 | Breads & Rolls, Cakes & Sponges, Pastries & Tarts, Cookies & Biscuits, Chocolates, Sugar Work |
| SMC0403 | Beverage Management | Core | 4 | Alcoholic Beverages, Non-Alcoholic Beverages, Bar Management, Wine Appreciation, Mixology, Beverage Cost Control |
| SMC0404 | Marketing Management | Core | 2 | Marketing Mix (4Ps), Market Segmentation, Consumer Behaviour, Branding, Digital Marketing, Service Marketing |
| SMC0405 | Facility Planning & Design | Core | 2 | Kitchen Layout, Restaurant Design, Equipment Selection, Ergonomics, Safety Considerations, Utility Planning |
| SMC0406 | Financial Management | Core | 2 | Financial Accounting, Cost Accounting, Budgeting, Capital Budgeting, Working Capital Management, Financial Ratios |
| SMC0407 | Law for Hospitality | Core | 2 | Contract Law, Consumer Protection Act, FSSAI Regulations, Licensing, Labour Laws, Intellectual Property |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| SMC0501-T | International Cuisine (Theory) | Core | 2 | Middle Eastern Cuisine, American Cuisine, Latin American Cuisine, African Cuisine, Fusion Cooking |
| SMC0501-P | International Cuisine (Practical) | Lab | 4 | Mezze Platter, BBQ Techniques, Tacos & Burritos, African Stews, Fusion Dishes, Regional Specials |
| SMC0502-T | Advanced Patisserie & Bakery (Theory) | Core | 2 | Advanced Cake Decorating, Artisan Breads, Plated Desserts, French Patisserie, Modern Confectionery |
| SMC0502-P | Advanced Patisserie & Bakery (Practical) | Lab | 4 | Royal Icing, Fondant Work, Sourdough Breads, Entremets, Petit Fours, Chocolate Sculptures |
| SMC0503 | Menu Planning & Engineering | Core | 4 | Menu Development, Menu Pricing, Menu Layout, Menu Analysis, Food Costing, Profit Maximisation |
| SMC0504 | Food & Beverage Cost Control | Core | 2 | Inventory Management, Purchasing & Receiving, Yield Management, Standard Portions, Budgeting & Forecasting, Variance Analysis |
| SMC0505 | Nutrition & Dietetics | Core | 2 | Therapeutic Diets, Dietary Modifications, Sports Nutrition, Weight Management, Food Allergies, Public Health Nutrition |
| SMC0506 | Services Marketing | Core | 2 | Nature of Services, Service Quality, Customer Expectations, Service Delivery, Service Recovery, Relationship Marketing |
| SMC0507 | Elective III (Professional Elective) | Elective | 2 |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| SMC0601 | Industrial Training | Project | 16 | On-the-job training, Practical skill application, Industry exposure, Departmental rotations, Professional development |
| SMC0602 | Research Project | Project | 8 | Problem identification, Literature review, Research design, Data collection, Analysis & Interpretation, Report writing |
| SMC0603 | Elective IV (Open Elective) | Elective | 4 |
