Programmes
Bachelor of Vocation (B.Voc)
Culinary Operations
Programme Specifications Overview
The Hospitality Industry is a diverse and vibrant sector of the tourism industry with a variety of revenue segments. Catering operations have exhibited a phenomenal growth over the last few years and are a significant contributor to economic growth.
They employ millions of people who are driven by passion, creativity and determination. There is a dearth of qualified chefs in commercial kitchens.
Institutions in India offer either an Undergraduate Programme or a Certificate Programme in Culinary Arts with an age limit. There is a lack of vocational programmes in Culinary Operations for individuals looking for opportunities as professional Chefs.
Vocational courses that integrate theoretical, practical and innovative aspects of Culinary Operations is the need of the hour. Fundamental concepts that progress to advanced techniques in Food Production operations with emphasis on hygiene, nutrition, work ethics and other ancillary elements will contribute to the overall career growth of the individual.
Course Objectives
- Develop students’ proficiency in food and wine pairing for different cuisines.
- Train students in enhanced food writing and photography skills.
- Offer basic skills of developing business plans and culinary projects.
- Train students in the basic knowledge of marketing and food and beverage control.
- Offer advanced skills in specialized areas of the culinary domain.
- Entrepreneurial and innovative skills for culinary businesses.
- Personalities to grow and succeed in their careers as professionals and entrepreneurs.
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