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B-SC-CULINARY-ARTS in General at Symbiosis International University
Pune, Maharashtra
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About the Specialization
What is General at Symbiosis International University Pune?
This B.Sc. Culinary Arts program at Symbiosis International University focuses on developing highly skilled culinary professionals ready for the global and dynamic Indian hospitality sector. The curriculum integrates traditional and modern culinary techniques, emphasizes food science, and instills strong management principles. It prepares students for diverse roles, from fine dining to institutional catering, meeting the evolving demands of India''''s rapidly growing food industry.
Who Should Apply?
This program is ideal for passionate fresh graduates from a 10+2 background who aspire to a career in professional kitchens, food entrepreneurship, or food media. It also caters to individuals seeking a formal, structured culinary education to refine their skills and gain industry recognition. Candidates with a creative flair, attention to detail, and a strong work ethic will thrive in this intensive and rewarding environment.
Why Choose This Course?
Graduates of this program can expect to pursue India-specific career paths such as Chef de Partie, Sous Chef, Culinary Entrepreneur, Food Stylist, or Menu Developer in leading hotels, restaurants, and catering companies. Entry-level salaries range from INR 2.5 to 4.5 lakhs annually, with significant growth potential up to INR 10-20 lakhs for experienced chefs. The curriculum also aligns with international culinary standards, enhancing global career prospects.
Student Success Practices
Foundation Stage
Master Fundamental Kitchen Skills- (Semester 1-2)
Dedicate extra practice hours to mastering essential knife skills, basic cooking methods, and classical mother sauces. Regularly review practical demonstrations and practice recipes to build muscle memory and efficiency.
Tools & Resources
Professional kitchen knives, SSCA practical labs, online culinary technique videos (e.g., ChefSteps), textbook recipe sections
Career Connection
Strong fundamentals are the bedrock of a successful culinary career, ensuring confidence, speed, and precision in any professional kitchen, crucial for entry-level roles.
Develop a Palate and Sensory Awareness- (Semester 1-2)
Actively taste and critically evaluate food during practical sessions and beyond. Try diverse cuisines, focusing on identifying ingredients, flavors, and textures. Maintain a tasting journal to document observations and analyze food components.
Tools & Resources
SSCA kitchen products, local restaurants, food blogs, personal tasting notes
Career Connection
A refined palate is vital for recipe development, quality control, and creating innovative dishes, setting apart a good chef from a great one, especially for executive roles.
Cultivate Professional Hygiene and Safety Habits- (Semester 1-2)
Rigorously adhere to all food safety and hygiene protocols taught in class. Practice impeccable personal hygiene, proper storage, and cross-contamination prevention in all culinary activities. Understand and apply HACCP principles consistently.
Tools & Resources
SSCA lab guidelines, FSSAI regulations, food safety manuals, peer review
Career Connection
Essential for maintaining food quality, preventing health hazards, and ensuring compliance, crucial for any culinary professional and for building trust in the industry.
Intermediate Stage
Seek Diverse Internship and Industry Exposure- (Semester 3-5)
Proactively seek out short-term internships or volunteering opportunities in various kitchen settings (e.g., hotel, standalone restaurant, catering) during breaks. Focus on understanding different operational structures and culinary styles.
Tools & Resources
SSCA placement cell, industry contacts, hospitality job portals, networking events
Career Connection
Broadens practical experience, builds industry networks, and helps identify preferred culinary specializations, enhancing placement prospects and future career clarity.
Specialize and Innovate Through Project Work- (Semester 3-5)
Choose advanced practical projects that align with emerging culinary trends or specific areas of interest (e.g., molecular gastronomy, regional Indian cuisine, vegan patisserie). Experiment with new ingredients and techniques.
Tools & Resources
SSCA advanced labs, culinary journals, international chef interviews, online courses (e.g., Coursera for food science)
Career Connection
Develops a unique culinary voice and portfolio, demonstrating innovation and specialized skills valuable for higher-end restaurants or entrepreneurial ventures.
Build a Professional Culinary Portfolio- (Semester 3-5)
Document all significant culinary creations, projects, and achievements with high-quality photographs and detailed descriptions. Include participation in competitions, awards, and any external training.
Tools & Resources
High-resolution camera, professional food photography skills, online portfolio platforms (e.g., Behance, personal website)
Career Connection
A strong visual portfolio is critical for showcasing skills and creativity during job applications and interviews, making a lasting impression on potential employers.
Advanced Stage
Excel in Industrial Training and Network Strategically- (Semester 6)
Treat the industrial training as an extended interview. Take initiative, absorb knowledge, and build strong professional relationships with mentors and colleagues. Actively seek feedback and demonstrate leadership potential.
Tools & Resources
Internship supervisors, HR departments, LinkedIn for professional networking, industry events
Career Connection
Outstanding performance often leads to pre-placement offers or strong recommendations, significantly boosting immediate career entry and long-term network building.
Develop a Comprehensive Business/Career Plan- (Semester 6)
For those interested in entrepreneurship, develop a detailed business plan for a culinary venture. For others, create a robust 3-5 year career plan, identifying target roles, companies, and necessary skill upgrades.
Tools & Resources
Entrepreneurship classes, business mentors, career counseling services, industry reports
Career Connection
Provides a clear roadmap for post-graduation, fostering proactive career management, and preparing for leadership or ownership roles.
Refine Advanced Menu Engineering and Cost Control- (Semester 6)
Apply advanced principles of menu engineering and food costing to create profitable and appealing menus. Practice balancing culinary creativity with financial viability and operational efficiency in simulated scenarios.
Tools & Resources
Food costing software, market research data, SSCA financial management resources, guest lectures from culinary entrepreneurs
Career Connection
Equips graduates with critical business acumen necessary for management positions, restaurant ownership, and ensuring the profitability of culinary operations.
Program Structure and Curriculum
Eligibility:
- Passed Standard XII (10+2) or equivalent examination from any recognized Board with minimum 50% marks (45% for Scheduled Caste/Scheduled Tribes).
Duration: 3 years / 6 semesters
Credits: 168 Credits
Assessment: Internal: Continuous evaluation, mid-term examinations, projects, practical examinations, External: End semester examinations
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| T6401 | Introduction to Culinary Arts | Core | 4 | History of Culinary Arts, Kitchen Organization, Professional Etiquette, Culinary Terminology, Types of Commercial Kitchens |
| T6402 | Food Safety and Hygiene | Core | 4 | HACCP Principles, Personal Hygiene, Food Contamination Hazards, Waste Management, Pest Control and Prevention, Cleaning and Sanitization |
| P6403 | Basic Cookery Practical | Lab | 6 | Knife Skills and Cuts, Stocks and Broths, Basic Sauces (Mother Sauces), Egg Cookery, Vegetable Preparation, Grain and Pasta Cookery |
| T6404 | Basic Cookery Theory | Core | 4 | Basic Cooking Methods, Principles of Stock Making, Introduction to Commodities, Kitchen Equipment and Utensils, Mise en Place Techniques, Food Classification |
| T6405 | Food Science and Nutrition | Core | 4 | Macronutrients and Micronutrients, Principles of Digestion, Balanced Diet Planning, Food Additives and Preservatives, Food Spoilage and Preservation, Therapeutic Diets |
| L6406 | Communication Skills | Core | 2 | Verbal Communication Techniques, Non-Verbal Cues, Presentation Skills, Report Writing, Interpersonal Skills, Professional Correspondence |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| T6407 | Advanced Cookery Theory | Core | 4 | Meat Fabrication and Cuts, Fish and Shellfish Cookery, Poultry Preparation, Game Cookery Principles, Advanced Sauce Making, Charcuterie Basics |
| P6408 | Advanced Cookery Practical | Lab | 6 | Advanced Meat and Poultry Dishes, Fish and Shellfish Preparations, Classic Western Dishes, Specialty Vegetable Dishes, Plating and Garnishing Techniques, Advanced Gravies |
| T6409 | Bakery and Patisserie Theory | Core | 4 | Baking Ingredients and Functions, Dough Mixing Methods, Yeast Products, Pastry Doughs, Icings and Fillings, Chocolate Science |
| P6410 | Bakery and Patisserie Practical | Lab | 6 | Breads and Rolls, Cakes and Sponges, Cookies and Biscuits, Tarts and Pies, Mousses and Souffles, Basic Sugar Work |
| T6411 | Food Costing and Control | Core | 4 | Menu Engineering, Costing Methods, Inventory Control, Purchasing and Receiving, Recipe Standardisation, Budgeting and Variance Analysis |
| L6412 | Foreign Language (French) | Elective | 2 | Basic French Vocabulary, Greetings and Introductions, Ordering Food and Beverages, Conversational Phrases, French Culinary Terms, Pronunciation Basics |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| T6413 | Indian Cuisine Theory | Core | 4 | Regional Indian Cuisines, Indian Spices and Herbs, Tandoor Cookery, Indian Breads and Rice Preparations, Curries and Gravies, Indian Sweets and Desserts |
| P6414 | Indian Cuisine Practical | Lab | 6 | North Indian Dishes, South Indian Dishes, East Indian Dishes, West Indian Dishes, Indian Breads and Accompaniments, Regional Sweets |
| T6415 | Garde Manger Theory | Core | 4 | Cold Kitchen Operations, Salads and Dressings, Appetizers and Hors d''''oeuvres, Sandwiches and Wraps, Canapés and Dips, Platters and Buffets |
| P6416 | Garde Manger Practical | Lab | 6 | Salad Preparation and Presentation, Sandwich Making Techniques, Canapé Construction, Cold Platter Assembly, Garnishing and Decorative Displays, Chilling and Storage |
| T6417 | Restaurant Operations and Management | Core | 4 | Restaurant Types and Concepts, Service Styles, Table Setup and Etiquette, Order Taking and Billing, Customer Service Excellence, Staffing and Training |
| L6418 | Environmental Studies | Core | 2 | Ecosystems and Biodiversity, Environmental Pollution, Renewable Energy Sources, Sustainable Practices in Hospitality, Environmental Ethics, Waste Management Strategies |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| T6419 | Continental Cuisine Theory | Core | 4 | European Culinary History, Italian Cuisine, French Cuisine, German Cuisine, Mediterranean Dishes, Classic Continental Preparations |
| P6420 | Continental Cuisine Practical | Lab | 6 | Italian Pasta and Risotto, French Classical Dishes, German Roasts and Stews, Mediterranean Salads and Grills, European Breads, Continental Desserts |
| T6421 | Oriental Cuisine Theory | Core | 4 | Chinese Cuisine, Japanese Cuisine, Thai Cuisine, Korean Cuisine, Southeast Asian Cuisines, Asian Spices and Ingredients |
| P6422 | Oriental Cuisine Practical | Lab | 6 | Wok Cookery Techniques, Sushi and Sashimi Preparation, Thai Curries and Stir-fries, Korean BBQ and Kimchi, Dim Sum and Noodles, Asian Desserts |
| T6423 | Food and Beverage Service Operations | Core | 4 | Bar Operations, Beverage Knowledge (Non-alcoholic and Alcoholic), Wine Service and Pairing, Cocktail Preparation (Mixology), Event Service Management, Customer Psychology in Service |
| T6424 | Principles of Management | Core | 2 | Management Functions (POSDCORB), Organizational Structures, Leadership Styles, Motivation Theories, Decision Making, Human Resource Management Basics |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| T6425 | Advanced Patisserie Theory | Core | 4 | Advanced Chocolate Artistry, Sugar Confections, Entremets and Petit Gateaux, Artisan Breads, Viennoiserie, Modern Dessert Techniques |
| P6426 | Advanced Patisserie Practical | Lab | 6 | Complex Chocolate Decorations, Sugar Sculptures, Plated Desserts, Fine Dining Pastries, Advanced Bread Making, French Classical Pastries |
| T6427 | New Product Development in Food | Elective | 4 | Food Trends Analysis, Concept Generation and Screening, Market Research and Feasibility, Product Testing and Validation, Packaging and Labeling, Commercialization Strategies |
| T6428 | Entrepreneurship in Culinary Arts | Core | 4 | Business Plan Development, Startup Funding and Capital, Marketing and Branding Strategies, Legal Aspects of Food Business, Financial Management for Food Ventures, Restaurant Concept Development |
| T6429 | Specialized Cuisines and Trends | Elective | 4 | Molecular Gastronomy, Vegan and Vegetarian Cuisine, Gluten-Free Cooking, Food Styling and Photography, Fusion Cuisines, Global Food Trends |
| P6430 | Culinary Project | Project | 4 | Project Proposal Development, Research Methodology, Menu Design and Concept, Recipe Development and Standardization, Cost Analysis for Project, Project Presentation and Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| IN6431 | Industrial Training (Internship) | Practical | 12 | Hands-on Kitchen Operations, Departmental Rotations, Teamwork and Coordination, Time Management in Professional Kitchens, Problem-Solving Skills, Adherence to Industry Best Practices |
| R6432 | Research Project / Dissertation | Project | 8 | Literature Review and Research Question, Research Design and Methodology, Data Collection and Analysis, Conclusion and Recommendations, Academic Writing Skills, Oral Presentation of Research |
| T6433 | Culinary Event Management | Core | 4 | Event Planning and Logistics, Budgeting for Events, Venue Selection and Setup, Menu Creation for Events, Marketing and Promotion of Events, Staffing and Execution |
| T6434 | Menu Planning and Design | Core | 4 | Types of Menus, Menu Layout and Aesthetics, Pricing Strategies, Food Pairing Principles, Cultural and Nutritional Considerations, Menu Psychology |
| E6435 | Culinary Elective II (e.g., Food Photography & Styling) | Elective | 4 | Photography Basics for Food, Food Styling Techniques, Lighting for Food Photography, Composition and Framing, Prop Selection and Usage, Digital Editing for Food Images |
