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B.Sc. (Culinary Science)



B.Sc. (Culinary Science) course seeks to provide adequate knowledge, skill and exposure in the field of Culinary art that commensurate with the requirements of the industry. Students pursuing this Food Science program will learn to exploit newly created opportunities in the culinary profession both at domestic as well as international level. Also, the course will equip students to find additional avenues of employment in this domain.

[College Code Kolkata: NCMTKOL] [College Code Durgapur: NCMTDGP]

B.Sc. (Culinary Science)
Course Level Graduation
Duration 3 Years
Eligibility 10+2
Type Degree

Scope & Career Opportunities

  • Chefs in operations like Hotels, Resorts, International Fast Food Chains, Airline catering, Industrial and Hospital catering, Cruise liners, Cargo liners, Convention centres, bakery and confectionary houses
  • Food critics
  • Food Photographers
  • Food research and development companies
  • Entrepreneur




Year 1

  • Introduction to Hospitality Industry (Th.)
  • Basics of Food Production (Th.)
  • Basics of Food & Beverage Service (Th.)
  • Introduction to Front office and Accommodation (Th.)
  • Communication Skills- (Th.)
  • Culinary Skills I (Pr.)
  • Baking Skills I(Pr.)
  • Restaurant Service (Pr.)
  • Indian Cuisine (Th.)
  • Regional & Staple Food (Th.)
  • Food & Beverage Studies (Th.)
  • Fundamentals of Information Technology (Th.)
  • Nutrition & Food Science (Th.)
  • International Culinary Art (Pr.)
  • Indian Culinary Art (Pr.)
  • Baking Skills II(Pr.)
  • Fundamentals of Information Technology (Pr.)

Year 2

  • Eastern Indian Cuisine and Culture (Th.)
  • Beverage Studies (Th.)
  • Food Cost Controls (Th.)
  • Larder & Charcuterie  (Th.)
  • Gastronomy (Th.)
  • Regional Indian Cuisine (Quantity) (Pr.)
  • Intermediate Bakery & Confectionary (Pr.)
  • Larder & Short Order Cookery (Pr.)
  • Industrial Training (16 weeks)
  • Training Report & Log Book
  • Viva Voce

Year 3

  • Advanced Food Production (Th.)
  • Food Legislation (Th.)
  • Indian Culture & Traditions (Th.)
  • PAN Asian Cuisine (Th.)
  • Techniques of Pan Asian Cuisine (Pr.)
  • Contemporary European Cuisine (Pr.)
  • Advanced Techniques of Baking & Pasty (Pr.)
  • Personality Development (Pr.)
  • Kitchen Facilities Planning (Th.)
  • Environmental Consciousness (Th.)
  • Entrepreneurship & Restaurant Start up (Th.)
  • Food safety Management (Th.)
  • Culinary Elective*
  • Art of Garde Manager (Pr.)
  • Food & Beverage – Alcoholic & Non Alcoholic(Pr.)
  • Project Report


  • Food Photography & Presentation
  • Institutional, Hospital & Industrial Catering
  • Confectionary, Chocolaterie & Sugar Craft


The following electives will be available in the course:

  • Food Photography & Presentation
  • Institutional, Hospital & Industrial Catering
  • Confectionary, Chocolaterie & Sugar Craft


Get opportunities for foreign internships in culinary hubs like

  • UK
  • USA
  • Singapore
  • Dubai
  • Malaysia
  • Europe

Infrastructure/ Knowledge Tools

  • State-of-the-art Laboratory and Infrastructure
  • Library with more than 10,000 books along with e-journals & e-magazines
  • Vastly experienced faculty members with more than 70 % awarded or enrolled Ph.D. scholars
  • Huge Extra-curricular and Co-curricular engagement opportunities


10 + 2 passed in any stream from a recognized board. Candidates appearing for Class XII final can also apply.


3 years(Full Time)