1 Years
Post Graduate
Arts
Full Time
The syllabus for a Post Graduate Diploma in Culinary Arts typically includes courses in cooking techniques, culinary management, food safety, and restaurant operations. Students learn practical skills and gain hands-on experience in various culinary specialties.
The syllabus for a Post Graduate Diploma in Culinary Arts typically covers a comprehensive range of culinary topics and skills. It includes modules on culinary techniques, food production, menu planning, kitchen management, international cuisines, food safety and sanitation, pastry and baking, culinary innovation, and culinary arts business management. Students often engage in hands-on practical training in state-of-the-art kitchen facilities and gain exposure to the latest trends in the culinary world.
Syllabus of Post Graduate Diploma in Culinary Arts
| S.No | Subjects |
| 1 | Hot Kitchen Fundamentals |
| 2 | Introduction to Bakery & Patisserie |
| 3 | Foodsutra: Exploring Regional Indian Cuisine |
| 4 | The Ingredient Trail |
| 5 | Culinary French |
| 6 | Cruise Line Operations |
| 7 | Cheese & Wine |
| 8 | Sanitation, Hygiene & HACCP |
| 9 | Managing Hospitality in an International Context |
| 10 | Culinary Tourism in India |
| 11 | Advanced Food Production |
| 12 | Advanced Bakery & Patisserie |
| 13 | Hotel Engineering and study of safety dynamics and loss prevention |
| 14 | Social Media & Digital Marketing in Hospitality |
| 15 | Introduction to food styling and presentation. |
| 16 | Essentials of Larder |
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