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Course Structure Across 8 Semesters

Detailed Course Descriptions

Fundamentals of Food Science: This course introduces students to the scientific principles underlying food preparation, including chemical reactions, nutritional content, and sensory analysis. Students will explore how different ingredients interact during cooking and how these interactions affect flavor, texture, and appearance.

Culinary History and Culture: Through this course, students examine the evolution of culinary traditions across various cultures and time periods. The course explores how historical events, trade routes, and social changes have shaped modern cuisine, providing a foundation for understanding global food practices.

Basic Cooking Techniques: This hands-on course focuses on mastering essential cooking methods such as sautéing, braising, roasting, steaming, and grilling. Students will learn about heat control, timing, and ingredient selection to create consistent, high-quality dishes.

Kitchen Safety and Hygiene: Emphasizing the importance of maintaining a clean and safe kitchen environment, this course covers food safety protocols, personal hygiene standards, and regulatory compliance. Students will gain practical knowledge in preventing contamination and managing allergens.

Introduction to Nutrition: This foundational course explores the role of nutrients in health and disease. Students learn about macronutrients, micronutrients, dietary guidelines, and the impact of nutrition on culinary choices and menu planning.

Advanced Cooking Techniques: Building upon basic techniques, this course delves into more complex methods such as sous-vide cooking, fermentation, and advanced knife skills. Students will experiment with high-end ingredients and modern equipment to refine their culinary repertoire.

Menu Planning and Design: This course teaches students how to design menus that balance creativity with practicality. Topics include ingredient sourcing, cost analysis, seasonal availability, and customer preferences. Students will create detailed menu plans for various types of establishments.

Pastry and Baking Art: Focused on the art of pastry making, this course covers everything from basic dough preparation to intricate dessert creation. Students will learn about ingredient properties, temperature control, and presentation techniques to produce visually appealing and delicious pastries.

International Cuisine Studies: This course introduces students to diverse global cuisines, including Italian, French, Indian, Chinese, Japanese, and Middle Eastern dishes. Through hands-on experience, students will understand cultural influences on culinary practices and develop a repertoire of international recipes.

Fundamentals of Hospitality: As part of the hospitality industry, this course covers the operational aspects of running a food service establishment. Students learn about guest relations, staff management, and customer satisfaction strategies to ensure a successful business environment.

Culinary Entrepreneurship: Designed for aspiring entrepreneurs, this course explores how to start and manage a culinary business. Topics include market analysis, business planning, financial management, branding, and legal considerations in the food industry.

Food Technology and Innovation: This advanced course focuses on emerging trends in food science and technology. Students will explore topics such as food preservation, product development, and innovative packaging solutions to stay ahead of industry changes.

Molecular Gastronomy: Using scientific principles to create new culinary experiences, this course explores techniques like spherification, gelification, and foams. Students will experiment with molecular tools and ingredients to develop experimental dishes that challenge traditional cooking norms.

Sustainable Cuisine Development: This course addresses the environmental impact of food production and consumption. Students learn about sustainable sourcing, waste reduction, organic farming practices, and eco-friendly kitchen operations to create environmentally responsible menus.

Culinary Research Methods: Preparing students for academic or industry research roles, this course teaches data collection techniques, hypothesis testing, and scientific methodology in culinary studies. Students will conduct small-scale experiments and present findings in professional settings.

Restaurant Management: Focused on the business side of the hospitality industry, this course covers restaurant operations, marketing strategies, financial planning, and staff management. Students will learn how to run a profitable establishment while maintaining high service standards.

Food Service Technology: This course explores how technology is transforming food service environments. From automated cooking equipment to digital ordering systems, students will understand the integration of tech solutions in modern kitchens.

Gastronomic Tourism: Combining culinary arts with tourism studies, this course examines how food drives travel experiences. Students will explore destinations known for their cuisine and learn how to market culinary tourism packages that attract visitors.

Culinary Arts Capstone Project: The culminating experience of the program, students will work on a comprehensive project that showcases their skills and knowledge. This project often results in a unique menu concept or an innovative food product developed from scratch.

Nutritional Counseling: Students learn how to advise clients on healthy eating habits, develop meal plans for specific conditions, and understand the role of nutrition in disease prevention. The course prepares students to work as dietitians or nutritional consultants within the culinary industry.

Project-Based Learning Philosophy

Our program emphasizes project-based learning as a core component of education. Students engage in both mini-projects and a final-year thesis/capstone project that simulate real-world challenges in the culinary industry.

Mini-projects are introduced in the second year, where students work in teams to develop specific aspects of a menu or cuisine type. These projects encourage creativity, collaboration, and practical application of learned concepts.

The final-year capstone project allows students to explore a topic of personal interest under faculty mentorship. Projects may include developing a new recipe line, conducting a culinary research study, or designing an innovative restaurant concept that integrates sustainability and modern cuisine trends.

Students select projects based on their career interests and available resources. Faculty mentors provide guidance throughout the process, ensuring academic rigor and practical relevance.