3 Years
Under Graduate
Arts
The Bachelor of Arts (BA) Culinary Arts syllabus at Federal Institute of Hotel Management (FIHM), Noida is designed to provide overall knowledge to the students with a strong foundation. Bachelor of Arts (BA) Culinary Arts faculty at Federal Institute of Hotel Management (FIHM) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Bachelor of Arts (BA) Culinary Arts at Federal Institute of Hotel Management (FIHM), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Bachelor of Arts (BA) Culinary Arts syllabus at Federal Institute of Hotel Management (FIHM), Noida maintains a balance between theoretical knowledge and practical knowledge.
Bachelor of Arts (BA) Culinary Arts first year students at Federal Institute of Hotel Management (FIHM) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. Federal Institute of Hotel Management (FIHM), Noida also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Bachelor of Arts (BA) Culinary Arts syllabus at Federal Institute of Hotel Management (FIHM), Noida is also frequently updated to give industry relevant training and knowledge to students. Federal Institute of Hotel Management (FIHM) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at Federal Institute of Hotel Management (FIHM) enable Bachelor of Arts (BA) Culinary Arts students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Bachelor of Arts (BA) Culinary Arts progress, students learn advanced topics and complex concepts. The Bachelor of Arts (BA) Culinary Arts curriculum at Federal Institute of Hotel Management (FIHM), Noida mainly focuses on analytical and critical thinking. As the Bachelor of Arts (BA) Culinary Arts course unfolds, students develop several important skills that increases their employability. As per syllabus of Bachelor of Arts (BA) Culinary Arts at Federal Institute of Hotel Management (FIHM) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Bachelor of Arts (BA) Culinary Arts curriculum at Federal Institute of Hotel Management (FIHM) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Bachelor of Arts (BA) Culinary Arts syllabus at Federal Institute of Hotel Management (FIHM) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at Federal Institute of Hotel Management (FIHM)
Note: Given below syllabus is based on the available web sources. Please verify with the Federal Institute of Hotel Management (FIHM), Noida for latest Bachelor of Arts (BA) Culinary Arts curriculum.
The syllabus for a Bachelor of Arts (BA) in Culinary Arts may vary slightly from one institution to another, but the core subjects and topics covered are generally similar. This program is designed to provide students with a comprehensive understanding of culinary techniques, food preparation, kitchen management, and the culinary industry. Below is a broad overview of the syllabus you might encounter in a typical BA Culinary Arts program:
1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Arts (BA) Culinary Arts
| S.no | Subjects |
| 1 | Principles of Food Production |
| 2 | Essential Culinary Arts –Indian |
| 3 | Essential Culinary Arts -International |
| 4 | Essential Bakery & Confectionery |
| 5 | Fundamentals of Food & Beverage Service |
| 6 | Restaurant & Food Service Operations |
| 7 | Food Safety& Hygiene |
| 8 | Culinary Math |
| 9 | Introduction to the Hospitality Industry |
2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Arts (BA) Culinary Arts
| S.No | Subjects |
| 1 | Indian and International Ethnic Cuisines |
| 2 | Regional Indian Cuisine and Larder |
| 3 | Beverage Studies |
| 4 | Function Catering Operations |
| 5 | Intermediate Bakery & Confectionery |
| 6 | Larder and Short Order Cookery |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Arts (BA) Culinary Arts
| S.no | Subjects |
| 1 | Event Planning & Management |
| 2 | Advanced Culinary Arts - Indian |
| 3 | Advanced Culinary Arts Indian |
| 4 | Chocolates |
| 5 | Food Legislation |
| 6 | Advanced Culinary Arts |
| 7 | Food Tourism |
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