Course Structure Overview
The Culinary Arts program is structured over 8 semesters, each building upon the previous one to provide a comprehensive understanding of culinary science, business, and cultural practices. The curriculum integrates foundational courses with specialized electives, ensuring students gain both breadth and depth in their studies.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | CA101 | Introduction to Culinary Arts | 3-0-0-3 | - |
| 1 | CA102 | Food Chemistry & Nutrition | 3-0-0-3 | - |
| 1 | CA103 | Fundamental Cooking Techniques | 0-0-6-3 | - |
| 1 | CA104 | Cultural Studies in Cuisine | 3-0-0-3 | - |
| 2 | CA201 | Advanced Cooking Methods | 3-0-0-3 | CA103 |
| 2 | CA202 | Menu Planning & Design | 3-0-0-3 | - |
| 2 | CA203 | Kitchen Management | 3-0-0-3 | - |
| 2 | CA204 | Food Safety & Quality Assurance | 3-0-0-3 | - |
| 3 | CA301 | Molecular Gastronomy | 3-0-0-3 | CA201 |
| 3 | CA302 | Culinary Entrepreneurship | 3-0-0-3 | - |
| 3 | CA303 | Food Business & Marketing | 3-0-0-3 | - |
| 3 | CA304 | Research Methods in Culinary Science | 3-0-0-3 | - |
| 4 | CA401 | Sustainable Food Practices | 3-0-0-3 | CA201 |
| 4 | CA402 | Global Gastronomy & Tourism | 3-0-0-3 | - |
| 4 | CA403 | Culinary Innovation Lab | 0-0-6-3 | - |
| 4 | CA404 | Internship & Industry Exposure | 0-0-0-3 | - |
| 5 | CA501 | Culinary Research Project I | 0-0-6-3 | - |
| 5 | CA502 | Advanced Pastry Arts | 3-0-0-3 | - |
| 5 | CA503 | Food Science & Technology | 3-0-0-3 | CA201 |
| 5 | CA504 | Cultural & Regional Cuisines | 3-0-0-3 | - |
| 6 | CA601 | Culinary Research Project II | 0-0-6-3 | CA501 |
| 6 | CA602 | Restaurant Operations & Management | 3-0-0-3 | - |
| 6 | CA603 | Culinary Business Strategy | 3-0-0-3 | - |
| 6 | CA604 | Food Presentation & Styling | 3-0-0-3 | - |
| 7 | CA701 | Capstone Project | 0-0-6-6 | CA501, CA601 |
| 7 | CA702 | Industry Innovation Workshop | 3-0-0-3 | - |
| 7 | CA703 | Culinary Leadership & Communication | 3-0-0-3 | - |
| 8 | CA801 | Final Thesis & Presentation | 0-0-0-6 | CA701 |
| 8 | CA802 | Internship & Industry Integration | 0-0-0-3 | - |
Advanced Departmental Electives
Molecular Gastronomy: This course delves into the scientific principles behind culinary techniques, focusing on how chemistry and physics influence flavor, texture, and presentation. Students explore spherification, gelification, and other advanced methods used in modern cuisine.
Sustainable Food Practices: Students examine the environmental impact of food production and consumption, learning about sustainable sourcing, waste reduction, and alternative protein options. The course includes hands-on workshops on composting and organic farming.
Culinary Innovation Lab: This lab-based course provides students with opportunities to experiment with new ingredients, cooking methods, and flavor profiles. Students work in teams to develop innovative recipes that push the boundaries of traditional cuisine.
Global Gastronomy & Tourism: This course explores how culinary traditions are shaped by geography, history, and culture. Students travel virtually or physically to different regions, studying local cuisines and their role in tourism and cultural exchange.
Advanced Pastry Arts: Focused on the art of pastry-making, this elective covers complex techniques such as chocolate work, sugar sculpting, and intricate dessert presentations. Students learn to create visually stunning and delicious pastries for special occasions.
Culinary Business Strategy: This course teaches students how to develop business plans, manage financial resources, and market culinary products or services. It includes case studies of successful culinary enterprises and mentorship from industry professionals.
Food Presentation & Styling: Students learn the art of food photography, plating techniques, and visual presentation to enhance the dining experience. The course covers lighting, composition, and how to effectively market culinary products through visual storytelling.
Cultural & Regional Cuisines: This course focuses on the diversity of global cuisines, examining traditional recipes, cooking methods, and cultural significance of dishes from various regions. Students gain deep insights into regional food customs and their influence on modern cuisine.
Restaurant Operations & Management: Designed for aspiring restaurant owners or managers, this elective covers staffing, inventory control, customer service excellence, and quality assurance in commercial kitchens.
Food Science & Technology: This course introduces students to the scientific aspects of food production, including food processing techniques, preservation methods, and safety standards. It bridges culinary arts with applied science for informed decision-making.
Project-Based Learning Approach
The program strongly emphasizes project-based learning as a core component of education. Students begin their journey with mini-projects in the second year, working on small-scale culinary challenges such as developing new menu items or exploring cultural cuisine traditions.
These projects are guided by faculty mentors who provide expert advice and support throughout the process. As students progress, they select more complex themes for research or innovation, often involving collaboration with industry partners or NGOs.
The final-year thesis/capstone project is a significant milestone where students apply their accumulated knowledge to solve real-world problems in the culinary industry. The projects are selected based on student interests and aligned with current industry trends, ensuring relevance and impact.
Each project undergoes rigorous evaluation criteria that include creativity, feasibility, scientific rigor, and potential for implementation. Students present their findings at symposiums and industry forums, gaining valuable exposure to professional networks and potential employers.