NSHM’s B.Sc. (Culinary Science) programme seeks to provide adequate knowledge, skill and exposure in the field of culinary art that commensurate with the requirements of the industry. NSHM is one of the top Culinary Schools in India offering B. Sc. degree in Culinary Science where students are provided with academic knowledge along with practical hands-on training and industry exposure to turn them into competent professionals.
Students pursuing this programme will learn to exploit newly created opportunities in the culinary profession both at domestic as well as international levels. Also, the programme will equip students to find additional avenues of employment in this domain.
From the Academic Session 2021-22 a select list of full-time and regular MAKAUT degree programs, mainly at the post-graduate levels shall be offered in Blended Learning (BL) Mode
Getting a degree in Culinary Science Programmes from reputed colleges offers promising career opportunities in India. It attracts designations such as:
You can also get job opportunities in food research and development companies.
relationship with Tourism, Types and Classification of Hotels, Front Office, House Keeping, Departmental charts with duties and responsibilities of staff, Types of guest rooms, basis of charging tariffs, meal plans, type of guests, etc.
Importance of Safety and Hygiene, Sanitization techniques for guest, hotel personnel, offices, Guest rooms and Public areas, Liaison with Public health department
Understanding the Food and Beverage Department with emphasis on Quality, Menu Management, Emerging trends
Origin of modern cookery, concept of Continental, International and Indian Cuisine, Evolution of French cuisine, Famous Chefs in History, Nouvelle cuisine,history of cuisine , unique factors and skills involved, kitchen hierarchy, Duties and Responsibilities of Kitchen staff, commodities used in food production, quality, procurement and storage, cookery essentials, cooking methods, Baking, awareness on microorganism.
Organogram of Rooms Division, Matrix Organization, coordination between other departments, Customer centricity
Contemporary F&B service designs, F&B arts – menus, Restaurant design and layouts
Rooms Division, Duties and Responsibilities of Front Office and Housekeeping staff Free Individual Traveller, Group Inclusive Tour, Bill To Company, etc.
Equipment identification, deployment, maintenance and care, Hygiene and safety
Essentials of planning, Management, Optimization, Resources planning and allocation, efficiency and effectiveness, productivity and profitability, etc.
Role of various basic ingredients in bakery, bakery terms, basic methods of bread making, various types of bread and international breads
Cereals, Pulses, Milk & milk products, pasteurization of food,
Food & its relation to health, nutrition, Physiologic factors that determine food intake, Environmental & behavioural factors, influencing food acceptance, Food Processing
Definitions, importance of balanced diet, Recommended Dietary Allowances (RDA) for various nutrients
British Cuisine, Italian Cuisine, French Cuisine
Indian cuisine, Pan Asian Cuisine
larder works, sausage making, larder control, Charcuterie and other pork products with skills involved to produce and present,different preservation techniques.
Gastronomy: Conquest, Exchange, Middle Ages and Cultural aspects, Fusion: Prehistory and human diet, Gastro-geography: environment as determining fastors on Human Diet, Food and cultures: Jewish, Muslims, Hindus and Christians
Categorization and Demonstration: different aspects of East Indian Cuisine, Different Festivals and Fairs, which are paired with food habits
Principles of food laws-acts, prevention of food adulteration, authorities and procedures under the act, purchase right, warranties, guests management
planning aspects, typical physical plant, layout plannings of Kitchen, Resources management and control
Standardization in Operations: Beverage Cost Control, Calculating cost report: Food Cost Control, Computing Food Cost Report
Menu pricing: Purchasing, Vendor Selection, Receiving, Storage, Issuing, innovation
Benchmarking Costs, Financial Statement Analysis, Budgeting, Working capital, Cash controls, Associated financials, accounting and audit
|Lump Sum Payment||Yearly Payment Payment Deadline||Half-Yearly Payment|
|Within 15 days of Admission||INR 2,01,000||INR 1,09,300||INR 59,000|
|By 30th Nov, 2021||INR 59,000|
|By 31st May, 2022||INR 65,500||INR 35,400|
|By 30th Nov, 2022||INR 35,400|
|By 31st May, 2023||INR 43,700||INR 23,600|
|By 30th Nov, 2023||INR 23,600|
|Total Fees:||INR 2,01,000||INR 2,18,500||INR 2,36,000|
Culinary Science is an offbeat career option that needs proper education to succeed. At NSHM, we aim at preparing students with modern knowledge, skills, and attitude in areas related to core and allied culinary areas, research and application, and innovation. If cooking is your passion, pursuing Culinary Science will be a great option to be surrounded by people who are equally passionate as you. After completing the study, one can work in hotels, resorts, restaurants, catering companies, airlines, cruise ships etc.