3 Years
Under Graduate
Management
Full Time
Specialized curriculum for students pursuing careers in culinary arts, covering culinary techniques, kitchen management, and culinary entrepreneurship.
The syllabus for the Bachelor of Hotel Management (BHM) in Culinary Arts program is designed to provide students with comprehensive knowledge and skills in culinary arts and food service management. Students typically cover core topics related to culinary techniques, food preparation, and kitchen management. The curriculum often includes courses on menu planning, food safety and sanitation, and culinary nutrition. Students also delve into topics related to pastry arts, international cuisine, and culinary innovation. Practical experiences such as culinary labs, internships in professional kitchens, and restaurant management projects may be included to help students gain hands-on culinary and hospitality experience. Graduates are well-prepared for careers as chefs, culinary managers, and food service professionals in the hospitality and culinary industry.
1st Year OR 1st & 2nd Semester Syllabus of BHM (Culinary Arts)
| S.no | Subjects |
| 1 | Fundamentals of Food Production |
| 2 | Food & Beverage Service |
| 3 | Front Office |
| 4 | Hygiene & Sanitation |
| 5 | Food & Beverage Service |
| 6 | Basic Computer Applications |
2nd Year OR 3rd & 4th Semester Syllabus of BHM (Culinary Arts)
| S.No | Subjects |
| 1 | Principles of Indian Gastronomy |
| 2 | Baking Principles & Patisserie |
| 3 | Culinary French |
| 4 | Introduction to Management |
| 5 | Contemporary Cakes, Desserts & Breads |
3rd Year OR 5th & 6th Semester Syllabus of BHM (Culinary Arts)
| S.no | Subjects |
| 1 | Culinary Arts & Concepts |
| 2 | Fundamentals of Art & Sculpture |
| 3 | Labor Legislation & Hotel Law |
| 4 | Pastry & Confectionery Arts |
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