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.

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