Curriculum Overview
The Catering Technology program follows a structured academic calendar divided into eight semesters, each designed to progressively build upon previous knowledge while introducing specialized areas of focus. This comprehensive curriculum ensures students acquire both foundational and advanced skills necessary for success in the evolving catering industry.
| Semester | Course Code | Course Title | Credits (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | FSC-101 | Foundation in Food Science | 3-1-0-4 | - |
| 1 | CHM-102 | Chemistry for Food Processing | 3-1-0-4 | - |
| 1 | MAT-103 | Mathematics for Engineers | 3-1-0-4 | - |
| 1 | PHY-104 | Physics of Food Systems | 3-1-0-4 | - |
| 1 | HST-105 | History and Culture of Catering | 2-0-0-2 | - |
| 1 | LIT-106 | Introduction to Laboratory Techniques | 0-0-3-1 | - |
| 2 | BIO-201 | Biochemistry of Food | 3-1-0-4 | FSC-101 |
| 2 | MED-202 | Food Microbiology | 3-1-0-4 | - |
| 2 | EGR-203 | Principles of Engineering for Food Processing | 3-1-0-4 | MAT-103, PHY-104 |
| 2 | ENV-204 | Environmental Impact of Catering Operations | 2-0-0-2 | - |
| 2 | LIT-205 | Advanced Laboratory Practices | 0-0-3-1 | LIT-106 |
| 3 | FPM-301 | Food Processing Methods | 3-1-0-4 | BIO-201, MED-202 |
| 3 | HRM-302 | Human Resource Management in Catering | 2-0-0-2 | - |
| 3 | QMS-303 | Quality Management Systems | 3-1-0-4 | - |
| 3 | SFT-304 | Food Safety and Sanitation | 3-1-0-4 | MED-202 |
| 3 | LIT-305 | Process Control in Food Manufacturing | 0-0-3-1 | LIT-205 |
| 4 | SMK-401 | Smart Kitchen Technologies | 3-1-0-4 | EGR-203, FPM-301 |
| 4 | DIG-402 | Digital Marketing for Catering | 2-0-0-2 | - |
| 4 | SUS-403 | Sustainable Catering Solutions | 3-1-0-4 | ENV-204, QMS-303 |
| 4 | LIT-404 | Advanced Food Analysis Techniques | 0-0-3-1 | LIT-305 |
| 4 | FIN-405 | Financial Management in Catering | 2-0-0-2 | - |
| 5 | PJG-501 | Project Planning and Execution | 3-1-0-4 | - |
| 5 | TEC-502 | Technology in Food Service Delivery | 3-1-0-4 | SMK-401, DIG-402 |
| 5 | IND-503 | Industry Internship | 0-0-6-3 | - |
| 5 | LIT-504 | Research Methodology in Food Science | 0-0-3-1 | LIT-404 |
| 6 | SPC-601 | Specialized Elective I | 3-1-0-4 | - |
| 6 | SPC-602 | Seminar on Current Trends | 1-0-0-1 | - |
| 6 | LIT-603 | Capstone Project Preparation | 0-0-6-3 | IND-503, LIT-504 |
| 7 | CAP-701 | Final Year Capstone Project | 0-0-9-6 | - |
| 7 | SPC-702 | Seminar on Emerging Technologies | 1-0-0-1 | - |
| 8 | CAP-801 | Advanced Capstone Project | 0-0-9-6 | CAP-701 |
| 8 | SPC-802 | Industry Consultancy Project | 0-0-6-3 | - |
Advanced Departmental Electives
These advanced courses offer specialized knowledge and skills in niche areas of catering technology:
- Advanced Food Processing Techniques: This course delves into modern methods like extrusion, fermentation, and high-pressure processing to enhance food properties and nutritional value.
- Sustainable Packaging Solutions: Students explore biodegradable materials, smart packaging technologies, and lifecycle assessment tools used in reducing environmental impact.
- Digital Transformation in Catering: Focuses on leveraging digital platforms, AI, blockchain, and mobile applications for optimizing catering operations and improving customer engagement.
- Food Waste Management Systems: Analyzes strategies for minimizing waste through recycling, composting, and redistribution programs while maintaining food safety standards.
- Nutritional Engineering: Combines biochemistry with engineering principles to develop functional foods and personalized nutrition plans based on individual health needs.
The department emphasizes project-based learning as a cornerstone of its educational philosophy. Projects are designed to mirror real-world challenges faced by the catering industry, encouraging students to apply theoretical knowledge in practical contexts. Each semester includes mandatory mini-projects that contribute significantly to overall assessment criteria.
Capstone Project Structure
The final-year capstone project is a culmination of all acquired knowledge and skills. Students select projects aligned with their interests or industry needs, working closely with faculty mentors who provide guidance throughout the process. Projects are typically collaborative efforts involving multiple departments, ensuring interdisciplinary learning outcomes.
Project selection begins in the sixth semester, where students submit proposals detailing objectives, methodology, expected outcomes, and timeline. Faculty members evaluate these proposals based on feasibility, relevance, and innovation potential before assigning mentors to guide each team through implementation phases.