CAREER IN CULINARY ARTS COURSE ?

CULINARY COURSE ?

Popular Culinary Arts UG Courses and Entrance Exams

Most popular colleges offer admission to aspirants in Culinary Arts courses on the basis of merit. But some colleges also shortlist aspirants for admission in a Culinary Arts course on the basis of an entrance exam. The entrance exams conducted to shortlist aspirants for Hotel Management and Culinary Arts courses mostly evaluate candidates on the basis of multiple choice questions asked from subjects such as General Knowledge, English and Logical Reasoning. Although there are not many entrance exams that are exclusive for Culinary Arts courses but aspirants can go through some popular hotel management entrance exams on the basis which they can get shortlisted for admission in Culinary Arts courses in the India:

NCHMCT JEE	MAH HM CET
IIHM eCHAT	GNIHM JET

Required Skillset for Culinary Arts

In order to make a career in the field of Culinary Arts, candidates need to possess a love for food along with a service minded approach. Some key skills that an aspirant should possess when they consider pursuing a Culinary Arts course are listed below:

Attention to detail	Creativity
Cooking Skills	Knowledge of food ingredients
Culinary expertise	Good decision making skills
Cleanliness	Multitasking abilities
Responsible	Discipline
Ability to adjust in any situation	Outgoing personality
Good listener	Customer oriented approach
Pleasant personality	Polite demeanor
Commitment	Dedication
Confidence	Willingness to work long and odd hours

Culinary Arts Eligibility Criteria

Candidates are eligible to pursue a Culinary Arts course offered at the UG level if they have completed their 10+2 from a recognised board with passing marks. On the other hand, to pursue a PG course in the field of Culinary Arts, candidates need to be graduates. Here, aspirants who possess a graduation degree in hotel/ hospitality management are preferred. But candidates from other fields/ streams are also eligible to apply for PG level Culinary Arts courses provided they possess the required expertise and skill-set.

Course Curriculum of Culinary Arts

The curriculum of a Culinary Arts course varies from college to college and is also dependent on the degree that is offered to candidates on completion of the course. Some of the common topics that are taught in a Culinary Arts course that is offered at the UG level are:

Course Curriculum for UG Level Culinary Arts Courses
Course	Syllabus
BA in Culinary Arts	Planning and Managing Food Production World Food Menu Planning and Product Development Food and Beverage Operations Management Finance in Hospitality Rooms Divisions Operations Management Customer Service Contemporary Gastronomy Creative Patisserie Food Safety Management Contemporary Hospitality and Marketing The Developing Manager and Human Resources Management Product Development Brand Management Strategic Management
BHM Culinary Arts	Optional Languages Food & Beverage Production – I Food & Beverage Production – II Practical Food & Beverage Service – I Food & Beverage Service – I Practical Front Office – I Front Office – I Practical Housekeeping – I Housekeeping – I Practical Hospitality Communication Constitution of India & Human Rights Food & Beverage Production – I Food & Beverage Production – II Practical Food & Beverage Service – II Food & Beverage Service – II Practical Hygiene & Food Safety Travel & Tourism Management Hospitality Communication – II Environment & Public Health Food & Beverage Production – III Food & Beverage Production – III Practical Food & Beverage Service – III Food & Beverage Service – III Practical Front Office – II Front Office – II Practical Housekeeping – II Housekeeping – II Practical Fundamentals of Computers Food & Beverage Production – IV Food & Beverage Production – IV Practical Food & Beverage Services – IV Food & Beverage Services – IV Practical Front Office – III Food & Beverage Service Management Food & Beverage Service Management Practical Hotel Financial Accounting Management Principles & Practice Computers in Hospitality Service – I Computers in Hospitality Service – I Practical Marketing of Hospitality Services Human Resources Development Hotel Law Hotel Economic & Statistics French Professional Elective Food & Beverage Production Management Food & Beverage Production Management Accommodations Management Hotel Costing Computers in Hospitality Services Computers in Hospitality Services Practical Hospitality Law Entrepreneurship Allied Hospitality Management Financial Management in Hotels Professional Elective – I Professional Elective – II Project on Marketing Feasibility & Fun. Viability Accommodation Management Marketing of Hospitality Services Computers in Hospitality Services Computer in Hospitality Services(Practical)
Bachelor of Catering Technology and Culinary Arts	Fundamentals of Food Production Food & Beverage Service Accommodation Operations Front Office and French Communicative English and Hygiene & Sanitation Environmental Science Basic Computer Applications Principles of Indian Gastronomy Baking Principles & Patisserie Food & Beverage Matching – I Culinary French and Basic Accountancy Nutrition & Food Service Introduction to Management Computer Applications – I Culinary Arts & Concepts & European Confectionery Fundamentals of Art & Sculpture Food & Beverage Matching – II Labour Legislation & Hotel Law International Baking and Material Management Sales and Marketing Management Cuisine Facility Planning & Design Food & Beverage Costing
BVoc in Culinary Operations	Fundamentals of Computers General Communication – English Food Science & Nutrition Identification and Classification of Commodities Cooking Techniques Basics of Indian Cookery Basic French Organisation & Safety (Kitchen) Principles of Purchasing and Storing Planning of Basic Menus Basics of Continental Cookery Basics of Pan-Asian Cookery Culinary French Facilities Planning and Equipment Business Communication Cooking and Presenting Regional Indian Cuisine Cooking and Presenting Italian Cuisine Cooking and Presenting French Cuisine Environmental Science Operations Management (Catering) General Science Cooking and Presenting Oriental Cuisine Advanced Cooking Techniques Basics of Bakery and Confectionary Principles of Management Systems Operations (Catering) Accounting and Cost Control Advanced Bakery and Confectionary Garde Manger Global Cuisine Behavioral Skills Staff Management and Labour Laws Customer Relation Management Innovative Cookery, Food Art & Photography Function Catering
BSc in Culinary Science	Introduction to Hospitality Industry (Th.) Basics of Food Production (Th.) Basics of Food & Beverage Service (Th.) Introduction to Front office and Accommodation (Th.) Communication Skills- (Th.) Culinary Skills I (Pr.) Baking Skills I(Pr.) Restaurant Service (Pr.) Indian Cuisine (Th.) Regional & Staple Food (Th.) Food & Beverage Studies (Th.) Fundamentals of Information Technology (Th.) Nutrition & Food Science (Th.) International Culinary Art (Pr.) Indian Culinary Art (Pr.) Baking Skills II(Pr.) Fundamentals of Information Technology (Pr.) Eastern Indian Cuisine and Culture (Th.) Beverage Studies (Th.) Food Cost Controls (Th.) Larder & Charcuterie (Th.) Gastronomy (Th.) Regional Indian Cuisine (Quantity) (Pr.) Intermediate Bakery & Confectionary (Pr.) Larder & Short Order Cookery (Pr.) Industrial Training (16 weeks) Training Report & Log Book Advanced Food Production (Th.) Food Legislation (Th.) Indian Culture & Traditions (Th.) PAN Asian Cuisine (Th.) Techniques of Pan Asian Cuisine (Pr.) Contemporary European Cuisine (Pr.) Advanced Techniques of Baking & Pasty (Pr.) Personality Development (Pr.) Kitchen Facilities Planning (Th.) Environmental Consciousness (Th.) Entrepreneurship & Restaurant Start up (Th.) Food safety Management (Th.) Culinary Elective Art of Garde Manger (Pr.) Food & Beverage – Alcoholic & Non Alcoholic (Pr.)
BA in International Culinary Arts	Food Production Bakery & Patisserie Hygiene Sanitation & Food Nutrition Food Service Operations Business Communication Hotel Accountancy Principles of Management Marketing Management Food Production Operations Bakery, Pastry And Confectionary Operations Food & Beverage Management Human Resource Management Hotel Accountancy Management Information System Kitchen & Bakery Anthropology of Food Contemporary Issues Food Philosophy Strategic Management Contemporary issues in Professional Practice
Diploma in Food And Beverage Service (UG course)	Development of catering industry, job prospects and careers in the catering industry; Different types of catering establishments Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment Rules for laying of table and waiting Table Sauces – compliments /garnishes Meals and Menu planning Staff organisation of F&B Department Functions of pantry and sections of pantry Specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment Simple methods of restaurant sales Different types Ice creams / Sundaes / Shakes and their service Buffet, Layout, Display & Service. Banquets, inquiry forms, sitting space, seating arrangements Room service of breakfast, snacks, lunch, dinner; Beverages -alcoholic or non-alcoholic. Knowledge of Spirits Bar lay out, operation and licensing
BS c in Culinary Arts with Specialization in Bakery & Pastry Art Management	Communications/ Management Principles Professional Baking Cake/ Introduction to Culinary Science Baking Sweetbreads/ Human Resources Management Financial & Cost Accountancy/ Professional Baking Sweetbreads Consumer Behaviour/ Bakery Operations Management B Microbiology/ B Baked Foods-Product Development Hygiene & Safety/ Professional Baking Bread Quality Assurance Baking/ Baking Technology Baking Morning Goods & Biscuits/ Services Marketing Baking Technology/ Professional Baking Tarts & Pastries Food Entrepreneurship/ Baked Food-Product Test Artisan Breads Technology/ Baked Foods Functional Ingredients & Allergens
Craftsmanship Course in Cookery	Indian Cuisine Continental/ International Cuisine/ Oriental

The course curriculum of Diploma and Certificate courses offered in the field of Culinary Arts are listed below:

Course Curriculum for Diploma & Certificate Courses in Culinary Arts
Course	Syllabus
Post Graduate Diploma in Dietetics and Hospital Food Service	Human Physiology Applied Biochemistry Therapeutic Dietetics -1 Nutritional Perspective In Community-1 Nutrition Industry Management-1 Food Safety in Food Service Establishment Therapeutic Dietetics-II Nutritional Perspective in Community-II Nutrition Industry Mgt.-II Sports Nutrition New Product Development Research
Diploma in Culinary Arts of Italian Cuisine	Basic Techni. and Fundamentals of Italian Cuisine Techniques for Meat and Vegetable Preparation Culinary History and Geography of Italy Basic Italian Language and Cooking Glossary Terms Italian Cuisine and Culture Products and Raw Materials Guest Chef Demo Cooking Techniques and Practice Wines Pastry Italian Language Visits to production sites Briefings and progress evaluations
Post Graduate Diploma in Culinary Arts	Culinary Skill And Techniques Nutrition & Food Safety Food & Beverage Cost Control Business Communication & Professional Development Culinary Skill And Technique Practical Baking & Pastry Skills Practical Cuisines Of Asia Practical Food & Beverage Service Practical Food Production Operations Anthropology And Food Sociology Leadership And Management For Chefs Computer Applications Institutional Catering & Banqueting Practical Cuisines Of The World Practical Patisserie Production Management Practical Culinary Artistry And Food Styling Practical Professional Development Externship
Post Graduate Diploma in Bakery and Confectionery	Theory of Bakery & Bakery Fundamentals Basic Bread & International Breads Different Types of Pastries- Short Crust, Choux, Flaky (Pies, Tarts, Eclairs, Puff) Cupcakes, Donuts, Croissants Gateaux and Pastries Basic Cake Decoration and Art Different Types of Icing and Design – Butter, Royal, Fresh Cream Basic Chocolate Making Basic Sugar Craft Exotic Desserts Communication Skill Hygiene and Sanitation Bakery Kitchen Management
Post Graduate Diploma in Bakery Science and Technology	Wheat Grain Structure, quality and mealing Functionality of wheat flour components and bakery ingredients Quality Testing of Wheat Flour and Bakery Products Rheology and Chemistry of Dough Bread Industry and Processes Soft Wheat Products and Processes
Diploma in Bakery and Confectionery	Introduction to Bakery Scope of Bakery & Confectionery Bakery terms Organisation chart of Bakery Different types of flours available, Constituents of flours, pH Value of flour, Water absorption power of flour, Gluten, diastatic capacity of flour, Grade of flour Role of flour, water, yeast, salt Sugar, milk and fats Knowledge of Baker’s yeast Bread improvers-improving physical quality Knowledge and working of various Types of oven Baking temperatures for bread Confectionery goods. Straight dough method Delayed salt method No time dough method Sponge and dough method Characteristics of good bread Bread faults and their remedies Bakery layout Quality control Ingredient used in Cake Making Types & Varieties Cake Making Methods Basic Pastries Balancing cake formula Characteristic of Cakes Cake Faults and remedies Types of icing Preparation of cookies and biscuits. Factors affecting the quality of biscuits/ cookies Various types ice creams and bombs Storage of confectionery product Wheat composition, production, grade and quality of wheat Wheat products Other flours, meals and starches Sugar substitutes Syrups, jams and marmalades Cocoa production Cocoa by-products Eggs and dairy products Leavening agents Shortenings Gelling agents and stabilisers Introduction to food laws Storage and preservation of bakery and confectionery products Organic and genetically modified foods Food Microbiology Food Contamination And Spoilage Sanitary Procedure Followed During Food Handling Safe Food Handler Hazard Analysis Critical Control Point Food Safety Standards Authority Of India (FSSAI) GARBAGE DISPOSAL Pricing Costing Standard recipes Material costing Control of food cost, labour cost, overhead cost & miscellaneous cost Yield Costs
Diploma in Food Production	Basic Food Production-I Introduction to Basic Cookery-I Personality & Communication Development Commodities Introduction to Computers Indian Cookery –II Cold Kitchen-II Kitchen Management Basics of Nutrition Advanced Communication Skills Seminar & Presentation Advanced Food Production
Certificate in Bakery and Confectionery	Bakery and Confectionery (Theory) Bakery and Confectionery (Practical) Hygiene and Sanitation Commodities Costing and Accounts

Culinary Arts Job Profiles & Top Recruiters

After completing a Culinary Arts course aspirants can join hotels, restaurants, hospitals, educational institutes, railways as well as the airline industry. Some job profiles that aspirants can pursue after securing a degree/ diploma in Culinary Arts field are listed below:

Chef: They are responsible for preparing meals, training kitchen staff, ordering supplies, planning menus, managing the kitchen budget, enforcing health and safety regulations and preserving food quality. Chefs are usually the first people to reach for work and the last ones to leave.
Food Stylist: In such a job profile one is responsible for preparing and presenting food in such a manner that it looks appealing to customers.
Catering Supervisor/ Manager: In such a job profile, one is responsible for planning, administering and supervising the catering operations as well as services of an organisation.
Catering Officer: In such a job profile, one is responsible for cutting, serving and presenting food as well as drinks at an event..

Culinary Arts: Top Recruiters
The Taj Group of Hotels	Marriott International, Inc.
Hyatt Hotels	ITC Group of Hotels
The Leela Palaces, Hotels & Resorts	Accor Hotels
Intercontinental Hotels & Resorts Group	Hilton Worldwide

CULINARY COURSE ?

Popular Culinary Arts UG Courses and Entrance Exams

Required Skillset for Culinary Arts

Culinary Arts Eligibility Criteria

Course Curriculum of Culinary Arts

Course Curriculum for UG Level Culinary Arts Courses

Course

Syllabus

Course Curriculum for Diploma & Certificate Courses in Culinary Arts

Course

Syllabus

Culinary Arts Job Profiles & Top Recruiters

Culinary Arts: Top Recruiters

Author: careertalk

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CAREER IN CULINARY ARTS COURSE ?

CULINARY COURSE ?

Popular Culinary Arts UG Courses and Entrance Exams

Required Skillset for Culinary Arts

Culinary Arts Eligibility Criteria

Course Curriculum of Culinary Arts

Course Curriculum for UG Level Culinary Arts Courses

Course

Syllabus

Course Curriculum for Diploma & Certificate Courses in Culinary Arts

Course

Syllabus

Culinary Arts Job Profiles & Top Recruiters

Culinary Arts: Top Recruiters

Author: careertalk

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