Course Structure Across 8 Semesters
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | CT-101 | Fundamentals of Food Science | 3-1-0-4 | None |
| 1 | CT-102 | Culinary Arts Fundamentals | 3-1-0-4 | None |
| 1 | CT-103 | Basic Nutrition Science | 3-1-0-4 | None |
| 1 | CT-104 | Food Safety and Hygiene | 3-1-0-4 | None |
| 1 | CT-105 | Introduction to Catering Operations | 3-1-0-4 | None |
| 2 | CT-201 | Foods and Beverages Management | 3-1-0-4 | CT-101, CT-102 |
| 2 | CT-202 | Food Processing Technologies | 3-1-0-4 | CT-101 |
| 2 | CT-203 | Menu Planning and Design | 3-1-0-4 | CT-102, CT-103 |
| 2 | CT-204 | Cost Analysis and Control | 3-1-0-4 | None |
| 2 | CT-205 | Supply Chain Logistics in Catering | 3-1-0-4 | None |
| 3 | CT-301 | Automation in Kitchen Environments | 3-1-0-4 | CT-202, CT-205 |
| 3 | CT-302 | Data Analytics for Food Services | 3-1-0-4 | CT-204 |
| 3 | CT-303 | Sustainable Packaging Solutions | 3-1-0-4 | CT-202 |
| 3 | CT-304 | Quality Control and Standards | 3-1-0-4 | CT-101 |
| 3 | CT-305 | Consumer Psychology in Catering | 3-1-0-4 | None |
| 4 | CT-401 | Advanced Food Processing Techniques | 3-1-0-4 | CT-302, CT-303 |
| 4 | CT-402 | Smart Kitchen Design and Implementation | 3-1-0-4 | CT-301 |
| 4 | CT-403 | Nutritional Assessment and Planning | 3-1-0-4 | CT-103, CT-304 |
| 4 | CT-404 | Culinary Innovation and Creativity | 3-1-0-4 | CT-203 |
| 4 | CT-405 | Research Methodology in Catering | 3-1-0-4 | CT-305 |
| 5 | CT-501 | Culinary Robotics and Automation | 3-1-0-4 | CT-301, CT-402 |
| 5 | CT-502 | Food Waste Management Systems | 3-1-0-4 | CT-303 |
| 5 | CT-503 | Molecular Gastronomy Concepts | 3-1-0-4 | CT-401 |
| 5 | CT-504 | Business Development in Catering | 3-1-0-4 | CT-204, CT-404 |
| 5 | CT-505 | Project Management for Food Services | 3-1-0-4 | None |
| 6 | CT-601 | Entrepreneurship in Catering | 3-1-0-4 | CT-504 |
| 6 | CT-602 | Culinary Research and Development | 3-1-0-4 | CT-501, CT-503 |
| 6 | CT-603 | Advanced Nutrition and Health | 3-1-0-4 | CT-304 |
| 6 | CT-604 | Sustainable Food Production | 3-1-0-4 | CT-502 |
| 6 | CT-605 | Digital Marketing in Catering | 3-1-0-4 | CT-404 |
| 7 | CT-701 | Capstone Project I | 3-1-0-4 | CT-601, CT-602 |
| 7 | CT-702 | Capstone Project II | 3-1-0-4 | CT-701 |
| 8 | CT-801 | Industry Internship | 3-1-0-4 | CT-702 |
| 8 | CT-802 | Final Thesis Presentation | 3-1-0-4 | CT-801 |
Detailed Departmental Elective Courses
These advanced elective courses are designed to deepen students' understanding of specific aspects of catering technology:
- Automation in Kitchen Environments: This course explores the integration of automated systems into commercial kitchens, covering topics like robotic arms, smart ovens, and conveyor belt systems. Students learn how these technologies improve efficiency and reduce labor costs while ensuring consistent food quality.
- Data Analytics for Food Services: Focused on leveraging big data to drive decision-making in catering operations, this course teaches students how to collect, analyze, and interpret customer feedback, sales trends, and inventory levels using statistical software and predictive modeling tools.
- Sustainable Packaging Solutions: Students study eco-friendly packaging alternatives such as biodegradable materials, compostable containers, and reusable systems. The course emphasizes environmental impact assessments and regulatory compliance in the packaging industry.
- Quality Control and Standards: This course delves into quality assurance frameworks used in food service environments, including HACCP protocols, ISO certifications, and internal auditing practices. Students gain hands-on experience with inspection tools and procedures.
- Consumer Psychology in Catering: Understanding the psychological factors that influence consumer choices is crucial for successful catering businesses. This course covers behavioral economics, sensory perception, branding strategies, and customer retention techniques.
- Advanced Food Processing Techniques: Building upon foundational knowledge of food processing, this course introduces students to advanced methods such as extrusion, fermentation, irradiation, and high-pressure processing. Each technique is analyzed in terms of its application and impact on food safety and nutrition.
- Smart Kitchen Design and Implementation: This course examines the design principles behind modern kitchens, focusing on ergonomics, energy efficiency, and workflow optimization. Students learn how to integrate smart appliances and IoT devices to create seamless kitchen experiences.
- Nutritional Assessment and Planning: Students develop skills in conducting nutritional assessments, creating balanced meal plans, and addressing dietary restrictions. This course includes case studies on special diets such as diabetic, gluten-free, and vegan options.
- Culinary Innovation and Creativity: Inspired by culinary pioneers, this course encourages students to experiment with flavor profiles, cooking techniques, and presentation styles. It emphasizes creative thinking and innovation in response to market demands and cultural influences.
- Research Methodology in Catering: Preparing students for academic and professional research, this course covers experimental design, hypothesis testing, literature review, and data interpretation in the context of catering science and technology.
Project-Based Learning Philosophy
The department strongly believes that project-based learning is essential for developing practical skills and fostering innovation. Throughout their studies, students participate in two major projects: a mini-project in their third year and a final-year thesis or capstone project.
The mini-project allows students to apply theoretical knowledge to real-world problems under faculty guidance. Projects are selected based on current industry challenges and may involve collaboration with local catering businesses or research institutions.
The final-year capstone project is a comprehensive endeavor that spans several months. Students work individually or in teams to tackle significant issues in the catering sector, such as developing a new product line, implementing a sustainable initiative, or designing an automated kitchen system. Faculty mentors guide students through each stage of the process, from idea generation to presentation and documentation.
Project Selection and Mentorship Process
Students begin selecting their projects in their fourth semester, after completing core coursework and gaining exposure to various specializations. They can propose ideas or choose from a list of suggested topics provided by faculty members or industry partners.
Mentors are assigned based on the alignment between student interests and faculty expertise. Each project is reviewed by an advisory committee consisting of department heads, senior researchers, and industry professionals to ensure relevance and feasibility.