Overview
NSHM’s B.Sc. (Culinary Science) program 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 program will learn to exploit newly created opportunities in the culinary profession both at domestic as well as international levels. Also, the program will equip students to find additional avenues of employment in this domain.
Programme Education Objective
- Prepare students with modern knowledge, skills, and attitude in areas related to core and allied culinary areas, research and application, and innovation.
- Enable them to adapt to the changing and emerging trends in hospitality, food & beverage production, cookery equipment, food and nutrition, etc. for effective customer delight, organizational and entrepreneurship growth and development by way of continuous learning, practice and upholding ethics, environmental, and social responsibility
Career Opportunities
Getting a degree in Culinary Science Program from reputed colleges offers promising career opportunities in India. It attracts designations such as:
- 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
- Entrepreneur
- You can also get job opportunities in food research and development companies.
- Program Structure
- Introduction to Hospitality – Foreign Language, Professional Grooming
- Modern Hospitality Concept – FOSTAC Certification, HACCP Certification, Culinary Tour
- International and Regional Culinary Art –IFCA Certification
Programme Structure
Core Curriculum
Introduction to Hospitality Industry & Culinary Arts
Characteristics of Hospitality Industry
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.
Safety and Hygiene
Importance of Safety and Hygiene, Sanitization techniques for guest, hotel personnel, offices, Guest rooms and Public areas, Liaison with Public health department
Basic F&B Service Operations
Understanding the Food and Beverage Department with emphasis on Quality, Menu Management, Emerging trends
Modern cookery
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.
Modern Hospitality Concept
General Hotel Operations
Organogram of Rooms Division, Matrix Organization, coordination between other departments, Customer centricity
Food & Beverage Principles
Contemporary F&B service designs, F&B arts – menus, Restaurant design and layouts
Front Office and Housekeeping Operation
Rooms Division, Duties and Responsibilities of Front Office and Housekeeping staff Free Individual Traveller, Group Inclusive Tour, Bill To Company, etc.
Basics of Food and Beverage Production
Equipment and Methods of Cooking
Equipment identification, deployment, maintenance and care, Hygiene and safety
Planning and Food and Beverage Operations
Essentials of planning, Management, Optimization, Resources planning and allocation, efficiency and effectiveness, productivity and profitability, etc.
Fundamental Bakery
Role of various basic ingredients in bakery, bakery terms, basic methods of bread making, various types of bread and international breads
Food Science and Nutrition
Classification of raw materials into food groups
Cereals, Pulses, Milk & milk products, pasteurization of food,
Factors influencing food intake & food habits
Food & its relation to health, nutrition, Physiologic factors that determine food intake, Environmental & behavioural factors, influencing food acceptance, Food Processing
Balanced Diet/Menu planning
Definitions, importance of balanced diet, Recommended Dietary Allowances (RDA) for various nutrients
International and Regional Culinary Art
International cuisines
British Cuisine, Italian Cuisine, French Cuisine
Asian Cuisine
Indian cuisine, Pan Asian Cuisine
Larder, Charcuterie
larder works, sausage making, larder control, Charcuterie and other pork products with skills involved to produce and present,different preservation techniques.
Modern Gastronomy
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
Indian Cuisine
East Indian Cuisine & Culture
Categorization and Demonstration: different aspects of East Indian Cuisine, Different Festivals and Fairs, which are paired with food habits
Food Legislation and Legal Aspects
Principles of food laws-acts, prevention of food adulteration, authorities and procedures under the act, purchase right, warranties, guests management
Facility planning Management
planning aspects, typical physical plant, layout plannings of Kitchen, Resources management and control
Food Cost Control
The Control Process Management Objectives
Standardization in Operations: Beverage Cost Control, Calculating cost report: Food Cost Control, Computing Food Cost Report
Menu Analysis
Menu pricing: Purchasing, Vendor Selection, Receiving, Storage, Issuing, innovation
Income Statement Analysis
Benchmarking Costs, Financial Statement Analysis, Budgeting, Working capital, Cash controls, Associated financials, accounting and audit
Programme Type - UG
Duration - 3 years
Minimum Eligibility - 10+2 passed in any stream from a recognised board. Candidates appearing for Class XII final can also apply.
Degree Awarded By -
Fee Details
- Kolkata
- Durgapur
Kolkata
Payment Date |
One Time Payment | Yearly Payment Payment Deadline | Half-Yearly Payment |
| Admission Fee | INR 50,000 | INR 50,000 | INR 50,000 |
| Within 15 days of Admission | INR 3,12,900 | INR 1,68,700 | INR 91,700 |
| on or before 30th Nov, 2023 | INR 91,700 | ||
| on or before 31st May, 2024 | INR 1,01,300 | INR 55,100 | |
| on or before 30th Nov, 2024 | INR 55,100 | ||
| on or before 31st May, 2025 | INR 72,500 | INR 36,800 | |
| on or before 30th Nov, 2025 | INR 41,700 | ||
| Total Fees: | INR 3,62,900 | INR 3,92,500 | INR 4,22,100 |
| Course Fee including Admission : |
* The fees mentioned above are only for students from India.
Please contact the admission counselor for a detailed fee structure for International Students.
Durgapur Admission Fee of Rs. 50000/- to be paid during Admission
Payment Date |
One Time Payment | Yearly Payment Payment Deadline | Half-Yearly Payment |
| Within 15 days of Admission | INR 1,04,200 | INR 56,700 | |
| on or before 30th Nov, 2023 | INR 56,700 | ||
| on or before 31st May, 2024 | INR 1,04,200 | INR 56,700 | |
| on or before 30th Nov, 2024 | INR 56,700 | ||
| on or before 31st May, 2025 | INR 1,09,100 | INR 56,700 | |
| on or before 30th Nov, 2025 | INR 61,400 | ||
| Total Fees: | INR 317500 | INR 344900 | |
| Course Fee including Admission : | INR 367500 | INR 394900 |
* The fees mentioned above are only for students from India.
Please contact the admission counselor for a detailed fee structure for International Students.
Download And Know More About The NSHM
Mentor
Mr. Anirban Roy
Assistant Professor
Campus: Kolkata
Mr. Ramen Chowdhury
Assistant Professor
Campus: Durgapur
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