Comprehensive Course Structure
| Semester | Course Code | Course Title | Credits (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | FBS101 | Introduction to Food & Beverage Service | 3-0-0-3 | - |
| 1 | FBS102 | Culinary Fundamentals | 2-0-0-2 | - |
| 1 | FBS103 | Food Science and Nutrition | 3-0-0-3 | - |
| 1 | FBS104 | Introduction to Hospitality Operations | 2-0-0-2 | - |
| 1 | FBS105 | Service Quality and Customer Satisfaction | 2-0-0-2 | - |
| 1 | FBS106 | Food Safety and Hygiene Practices | 2-0-0-2 | - |
| 2 | FBS201 | Culinary Techniques & Menu Design | 3-0-0-3 | FBS102, FBS103 |
| 2 | FBS202 | Beverage Service and Management | 3-0-0-3 | - |
| 2 | FBS203 | Restaurant Operations Management | 3-0-0-3 | FBS104 |
| 2 | FBS204 | Event Planning and Catering | 2-0-0-2 | - |
| 2 | FBS205 | Food and Beverage Cost Control | 2-0-0-2 | - |
| 3 | FBS301 | Sustainable Food Service Practices | 3-0-0-3 | FBS106 |
| 3 | FBS302 | Cultural Diversity in Hospitality | 2-0-0-2 | - |
| 3 | FBS303 | Beverage Technology and Innovation | 3-0-0-3 | FBS202 |
| 3 | FBS304 | Customer Experience Design | 2-0-0-2 | - |
| 3 | FBS305 | Food Service Marketing | 2-0-0-2 | - |
| 4 | FBS401 | Advanced Culinary Arts | 3-0-0-3 | FBS201 |
| 4 | FBS402 | International Food Trends | 2-0-0-2 | - |
| 4 | FBS403 | Hospitality Business Strategy | 3-0-0-3 | FBS203 |
| 4 | FBS404 | Culinary Entrepreneurship | 2-0-0-2 | - |
| 4 | FBS405 | Capstone Project - F&B Innovation | 3-0-0-3 | All previous semesters |
The curriculum is designed to provide students with a comprehensive understanding of the food and beverage industry, combining theoretical knowledge with practical skills. Each course includes hands-on lab sessions, simulations, and real-world projects that enhance learning outcomes.
Advanced Departmental Electives
Students in their third and fourth years have the opportunity to choose from a range of advanced elective courses that align with their career interests and specialization tracks. These courses are designed to deepen understanding and provide specialized knowledge in specific areas of F&B service.
- Sustainable Food Service Practices: This course explores eco-friendly practices in food service operations, including waste reduction, energy efficiency, and sustainable sourcing. Students learn about certification systems such as LEED for buildings and how to implement green practices in F&B establishments.
- Beverage Technology and Innovation: Focused on the science behind beverages, this course covers fermentation processes, flavor development, and innovation in beverage production. Students gain hands-on experience with brewing, distillation, and sensory evaluation techniques.
- Cultural Diversity in Hospitality: This course examines how cultural differences impact service delivery and customer expectations. Students learn about global hospitality practices and develop strategies for cross-cultural communication and service excellence.
- Customer Experience Design: Drawing from principles of UX design, this course teaches students how to map customer journeys, identify pain points, and create seamless experiences that drive satisfaction and loyalty in F&B settings.
- Food Service Marketing: Students learn about branding strategies, promotional campaigns, and digital marketing tools specific to the F&B industry. The course includes case studies of successful marketing initiatives from leading hospitality companies.
- Hospitality Business Strategy: This course provides an overview of strategic planning in the hospitality sector, including competitive analysis, market positioning, and growth strategies for F&B businesses.
- Culinary Entrepreneurship: Designed for students interested in starting their own ventures, this course covers business planning, financial management, and legal considerations in launching a culinary enterprise.
- Advanced Culinary Arts: This course delves into complex cooking techniques, molecular gastronomy, and artistic plating. Students work with advanced equipment and learn to develop signature dishes under the guidance of professional chefs.
- International Food Trends: Students explore emerging trends in global cuisine, including fusion cooking, plant-based diets, and health-conscious eating. The course includes visits to international food festivals and sampling sessions.
- Food Service Cost Control: This course focuses on financial management within F&B operations, covering topics such as budgeting, cost analysis, inventory control, and profitability optimization.
Project-Based Learning Philosophy
The department's philosophy on project-based learning emphasizes experiential education that connects classroom knowledge with real-world applications. Students are encouraged to engage in both individual and collaborative projects throughout their academic journey.
The mandatory mini-projects, introduced in the second year, allow students to apply their knowledge to practical scenarios such as designing a menu for a specific demographic or planning an event. These projects are evaluated based on creativity, feasibility, adherence to industry standards, and presentation skills.
The final-year thesis/capstone project is a comprehensive undertaking that requires students to conduct research or implement a significant initiative in F&B service. Projects can range from developing a sustainable restaurant concept to researching the impact of technology on service delivery. Students select their projects in consultation with faculty mentors who guide them through the process.
Faculty mentors are assigned based on students' interests, career goals, and the relevance of their proposed projects. The mentorship system ensures that students receive personalized guidance and support throughout their project development. Regular meetings and feedback sessions are scheduled to ensure progress and quality outcomes.