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B.Sc.(Hospitality Management) 
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H O ME ABOUT US PR O GR A MME S O U R TE A M I NFR A STR U CTU R E NO TI CE B O A R D E V E NTS I NTE R NSH I PS & PL A CE ME NTS CO NTA CT U S

 Programmes Structure
Programmes

2020–23 2019-22 2018-21

B.SC. (Culinary Arts)

 About B.Sc. (Culinary Objective:

Arts)
The objectives of the programme are to:
 Programme Structure
Develop a professional understanding of culinary arts as a specialized section of the hospitality industry that will
provide immediate career opportunities.
 Orientation and
Pedagogy Provide exposure to industry-specific skills.

 Eligibility Criteria Learn safe food handling, proper use of equipment and food presentation.

Become familiar with the purchasing, storage and handling of a wide range of food products.
 Admission Schedule
Be equipped to take advantage of entrepreneurial opportunities that are prevalent in the food industry.
 Fees
Learn management principles of a variety of commercial and non-commercial food service operations.
 Rules for Refund of
Fees

 How to Apply
Duration
Three year, full-time programme
 Payment Guidelines

 Scholarships

 Stakeholder Feedback  Courses and Specializations

 FAQ

Semester I Semester II Semester III Semester IV Semester V Semester VI Summary

S.NO COURSE TITLE CREDITS

1 Culinary Foundations (Theory) 6

2 Culinary Foundation (Practical) 6

3 Basic Bakery & Pastry Art (Theory) 3

4 Basic Bakery & Pastry Art (Practical) 3

5 Fundamentals of Food Sciences 2

6 French 2

7 Environmental Studies 0

Total 22

1. Course Name: Culinary Foundation - (Theory)

Number of Credits: 6 credits Level: 2

Course Description: An introduction to the gastronomic world. This course will provide insights into the professional
aspects of Culinary Arts. It will provide a systematic understanding of the key aspects of professional practice in the
area of culinary arts with detailed theoretic knowledge.

2. Course Name: Culinary Foundation - (Practical)

Number of Credits: 6 credits Level: 2

Course Description: Great cuisine rests on the mastery of seemingly simple preparations and techniques that
determine the quality of the final product. The most crucial of these is knife skills, which students begin to learn right
at the start of their studies. We also emphasize proper handling of professional state of the art equipment’s, food
processing, various methods of cooking, preparation of stocks and the essential skills of meat, fish, and poultry
fabrication as well as food safety. To learn and practice the fundamental culinary skillsby repetitive on hands training
is the key to be a professional chef.

CAUTION NOTICE
 3. Course Name: Basic Bakery & Pastry Art (Theory)
Number of Credits: 3 credits Level: 2

Course Description: This course will focus on exploring fundamental theory and the science of the ingredients used
in bread and pastry. Students learn the different commodities used in the Bakery including varieties of flour, raising
agents, sugars and liquids and how the interactions of ingredients affect the outcome. This course is designed to give
students an understanding of basic concepts and skills that is key to success in the Bakery and Pastry department.

4. Course Name: Basic Bakery & Pastry Art (Practical)

Number of Credits: 3 credits Level: 2

Course Description: Basic Bakery and Patisserie is designed to give students a strong foundation on which to build
their practical skills and knowledge. As student’s progress, they learn to prepare a wide selection of breads, desserts
and pastries through practical sessions and demonstrations. This course is designed to gain a firm foundation of the
basics with regards to identification of equipment to use for the various processes, how to combine ingredients
together to make the wide array of products, how to work safely and hygienically and how to use the appropriate
baking techniques.

5. Course Name: Fundamentals Of Food Sciences

Number of Credits: 2 credits Level: 1

Course Description: The course provides thorough and up-to-date information, covering a broad range of topics in
the food science and technology. This course highlights the fundamental biological, chemical and physical scientific
principles associated with the study of foods.

6. Course Name: French

Number of Credits: 2 credits Level: 1

Course Description: This course creates awareness about the importance of French language in hotel operations
and thus assists students to acquire the correct pronunciation of French terminology.

7. Course Name: Environmental Studies (Theory)

Number of Credits: Letter credits Level: 1

Course Description: The course aims to establish the importance of environmental issues and the role of the
Hospitality Industry in propagating conservation measures.

SYMBIOSIS SCHOOL ADDRESS IMPORTANT LINKS CONTACT US

OF CULINARY ARTS

(SSCA)
SSCA Bldg, Hill Base Campus, Faculty Indian Students
Symbiosis International Events Mobile: 9075040795 /
SYMBIOSIS INTERNATIONAL University, Placements 8669667076
(DEEMED UNIVERSITY)
Gram- Lavale, Contact Us Phone: 020-61936330 / 26 / 31 /
Taluka- Mulshi, Direction Map 020-28116330
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Careers at SSCA International Students

Phone: 020-61936330 / Phone: 020-25671905
28116330
Email: info@ssca.edu.in

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