Curriculum Overview
The Bachelor of Technology (B.Tech) in Catering Technology at State Institute Of Hotel Management Catering Technology And Applied Nutrition is structured over 8 semesters, combining foundational sciences with specialized engineering and culinary subjects. The curriculum emphasizes both theoretical understanding and practical application through hands-on laboratory work, industry internships, and research projects.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | CS101 | Fundamentals of Food Science | 3-1-0-4 | - |
| 1 | ME102 | Basic Engineering Principles for Catering | 3-1-0-4 | - |
| 1 | CH103 | Chemistry for Food Processing | 3-1-0-4 | - |
| 1 | PH104 | Physics of Food Systems | 3-1-0-4 | - |
| 1 | MA105 | Mathematics for Engineering Applications | 3-1-0-4 | - |
| 1 | BI106 | Biology for Food Science | 3-1-0-4 | - |
| 1 | EN107 | Introduction to Laboratory Techniques | 0-0-3-2 | - |
| 2 | CS201 | Culinary Art and Techniques | 3-1-0-4 | CS101 |
| 2 | ME202 | Mechanical Systems in Kitchens | 3-1-0-4 | ME102 |
| 2 | CH203 | Food Chemistry and Biochemistry | 3-1-0-4 | CH103 |
| 2 | PH204 | Thermodynamics in Food Processing | 3-1-0-4 | PH104 |
| 2 | MA205 | Statistics and Data Analysis | 3-1-0-4 | MA105 |
| 2 | BI206 | Microbiology of Food | 3-1-0-4 | BI106 |
| 2 | EN207 | Laboratory Practice in Food Science | 0-0-3-2 | EN107 |
| 3 | CS301 | Advanced Food Processing Technology | 3-1-0-4 | CS201 |
| 3 | ME302 | Kitchen Equipment Design and Operation | 3-1-0-4 | ME202 |
| 3 | CH303 | Food Analysis and Quality Control | 3-1-0-4 | CH203 |
| 3 | PH304 | Heat Transfer in Food Systems | 3-1-0-4 | PH204 |
| 3 | MA305 | Applied Mathematics for Engineering | 3-1-0-4 | MA205 |
| 3 | BI306 | Nutritional Biochemistry | 3-1-0-4 | BI206 |
| 3 | EN307 | Food Safety and Hazard Analysis | 0-0-3-2 | EN207 |
| 4 | CS401 | Culinary Innovation and Entrepreneurship | 3-1-0-4 | CS301 |
| 4 | ME402 | Automation in Food Service | 3-1-0-4 | ME302 |
| 4 | CH403 | Food Packaging Technology | 3-1-0-4 | CH303 |
| 4 | PH404 | Energy Efficiency in Catering | 3-1-0-4 | PH304 |
| 4 | MA405 | Engineering Economics and Cost Analysis | 3-1-0-4 | MA305 |
| 4 | BI406 | Functional Foods and Nutraceuticals | 3-1-0-4 | BI306 |
| 4 | EN407 | Research Methodology in Food Science | 0-0-3-2 | EN307 |
| 5 | CS501 | Sustainable Food Processing Technologies | 3-1-0-4 | CS401 |
| 5 | ME502 | Smart Kitchen Systems Design | 3-1-0-4 | ME402 |
| 5 | CH503 | Advanced Analytical Techniques | 3-1-0-4 | CH403 |
| 5 | PH504 | Environmental Impact Assessment | 3-1-0-4 | PH404 |
| 5 | MA505 | Financial Modeling for Food Industry | 3-1-0-4 | MA405 |
| 5 | BI506 | Nutrition and Wellness Programs | 3-1-0-4 | BI406 |
| 5 | EN507 | Project Management in Food Service | 0-0-3-2 | EN407 |
| 6 | CS601 | Advanced Culinary Engineering | 3-1-0-4 | CS501 |
| 6 | ME602 | IoT Applications in Catering | 3-1-0-4 | ME502 |
| 6 | CH603 | Food Preservation Techniques | 3-1-0-4 | CH503 |
| 6 | PH604 | Renewable Energy Integration | 3-1-0-4 | PH504 |
| 6 | MA605 | Business Strategy for Food Entrepreneurs | 3-1-0-4 | MA505 |
| 6 | BI606 | Dietary Guidelines and Health Promotion | 3-1-0-4 | BI506 |
| 6 | EN607 | Entrepreneurship in Food Sector | 0-0-3-2 | EN507 |
| 7 | CS701 | Food Safety and Quality Management | 3-1-0-4 | CS601 |
| 7 | ME702 | Automation in Food Production | 3-1-0-4 | ME602 |
| 7 | CH703 | Nutritional Assessment and Dietetics | 3-1-0-4 | CH603 |
| 7 | PH704 | Waste Reduction Strategies | 3-1-0-4 | PH604 |
| 7 | MA705 | Supply Chain Management | 3-1-0-4 | MA605 |
| 7 | BI706 | Personalized Nutrition Systems | 3-1-0-4 | BI606 |
| 7 | EN707 | Final Year Research Project | 0-0-6-4 | EN607 |
| 8 | CS801 | Culinary Tourism and Cultural Gastronomy | 3-1-0-4 | CS701 |
| 8 | ME802 | Global Food Service Standards | 3-1-0-4 | ME702 |
| 8 | CH803 | Food Industry Regulations | 3-1-0-4 | CH703 |
| 8 | PH804 | Climate Change and Food Security | 3-1-0-4 | PH704 |
| 8 | MA805 | Marketing in Food Service Industry | 3-1-0-4 | MA705 |
| 8 | BI806 | Public Health Nutrition | 3-1-0-4 | BI706 |
| 8 | EN807 | Capstone Presentation and Defense | 0-0-3-2 | EN707 |
Advanced Departmental Elective Courses:
1. 'Sustainable Food Processing Technologies': This course explores innovative approaches to food production that minimize environmental impact, reduce waste, and enhance resource efficiency. Students study renewable energy integration in food processing plants, closed-loop water systems, biodegradable packaging materials, and circular economy principles within the catering industry.
2. 'Advanced Culinary Engineering': Focused on applying engineering principles to culinary processes, this course covers topics such as enzyme kinetics in food modification, rheology of complex food matrices, heat transfer in cooking methods, and the application of mechanical systems in food preparation. Students engage in hands-on experiments with advanced equipment like high-pressure processing machines and sous-vide systems.
3. 'Food Safety and Quality Management': This course delves into regulatory compliance frameworks, HACCP implementation strategies, quality control protocols, risk assessment techniques, and traceability systems within food service environments. Students learn how to design and implement comprehensive safety management plans that meet international standards.
4. 'Nutrition and Wellness Programs': Designed for students interested in health-oriented catering services, this course examines the development of customized meal plans, nutritional counseling practices, wellness program design, and consumer behavior analysis related to dietary choices. Students gain practical experience through workshops with registered dietitians and nutritionists.
5. 'Smart Catering Systems': This subject introduces students to emerging technologies such as IoT sensors in kitchen environments, AI-powered demand forecasting tools, automated inventory management systems, and digital customer engagement platforms. Practical sessions involve building prototypes of smart kitchen appliances and analyzing real-time data from connected devices.
6. 'Culinary Innovation and Entrepreneurship': Combining culinary creativity with business acumen, this course guides students through the process of ideation, prototype development, market analysis, and business model creation for catering startups. Students complete a capstone project involving the launch of a small-scale food venture or innovation challenge.
7. 'International Catering Standards and Practices': This course exposes students to global best practices in hospitality management, cross-cultural cuisine adaptation, international regulatory frameworks, and multicultural food service delivery models. Guest speakers from renowned international catering chains provide insights into global market trends and opportunities.
8. 'Food Preservation and Shelf-Life Extension': Students study advanced preservation techniques including modified atmosphere packaging, vacuum sealing systems, freezing technologies, and natural preservatives derived from plant extracts. Laboratory sessions involve conducting shelf-life studies and evaluating the effectiveness of various preservation methods.
9. 'Culinary Tourism and Cultural Gastronomy': This interdisciplinary course explores how culinary traditions influence tourism patterns, cultural identity formation, regional economic development, and heritage preservation. Students conduct field research on local food cultures and develop tourism packages that highlight unique culinary experiences.
10. 'Digital Marketing in Food Service': Addressing the growing importance of online presence and social media engagement, this course teaches students how to leverage digital platforms for promoting catering services, managing brand reputation, analyzing customer data, and optimizing user experience across various touchpoints.
Project-Based Learning Philosophy
The Department of Catering Technology at State Institute Of Hotel Management Catering Technology And Applied Nutrition adheres to a robust project-based learning (PBL) approach that emphasizes real-world problem-solving, interdisciplinary collaboration, and innovation. This methodology is embedded throughout the curriculum from the first year onwards, with students engaging in both individual and team-based projects designed to simulate professional scenarios they will encounter in their careers.
Mini-Projects
Mini-projects are integrated into each semester's coursework and serve as foundational learning experiences that reinforce core concepts. These projects typically span 2-3 weeks and require students to apply theoretical knowledge to practical situations under guided supervision. Examples include developing a simple recipe using specific ingredients, designing a basic kitchen layout for a particular application, or conducting an initial analysis of a food processing technique.
Final-Year Thesis/Capstone Project
The final-year thesis represents the culmination of the student's academic journey and involves an in-depth investigation into a topic relevant to Catering Technology. Students are expected to select a research area that aligns with their interests, career goals, or current industry trends. The project must demonstrate originality, critical thinking, and technical proficiency.
Project Selection Process
Students begin selecting projects in the third year, often working closely with faculty mentors who provide guidance on feasibility, scope, and relevance. The selection process involves submitting a proposal outlining objectives, methodology, expected outcomes, and timeline. Projects may be individual or collaborative, depending on complexity and resources available.
Evaluation Criteria
Projects are evaluated based on multiple criteria including technical accuracy, creativity, adherence to guidelines, presentation quality, peer feedback, and final deliverables. A rubric ensures consistent assessment standards across all projects and provides constructive feedback for improvement.