B.Sc. ‑ Culinary Science

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