Curriculum Overview
The Bakery program at State Institute Of Hotel Management Catering Technology And Applied Nutrition follows a structured, progressive curriculum that balances foundational sciences with specialized knowledge in food technology and culinary arts. The program spans eight semesters over four academic years, integrating theoretical learning with practical experience through laboratory sessions, projects, internships, and industry collaborations.
Semester-wise Course Structure
| Year | Semester | Course Code | Full Course Title | Credit Structure (L-T-P-C) | Pre-requisites |
|---|---|---|---|---|---|
| Year 1 | Semester 1 | BK101 | Chemistry for Food Technology | 3-1-0-4 | None |
| Year 1 | Semester 1 | BK102 | Basic Biology | 3-1-0-4 | None |
| Year 1 | Semester 1 | BK103 | Introduction to Food Science | 3-1-0-4 | None |
| Year 1 | Semester 1 | BK104 | Food Technology Lab I | 0-0-3-2 | None |
| Year 1 | Semester 1 | BK105 | Mathematics for Applied Sciences | 3-1-0-4 | None |
| Year 1 | Semester 2 | BK201 | Physics for Food Systems | 3-1-0-4 | BK101 |
| Year 1 | Semester 2 | BK202 | Microbiology and Food Safety | 3-1-0-4 | BK102 |
| Year 1 | Semester 2 | BK203 | Bakery Science Fundamentals | 3-1-0-4 | BK103 |
| Year 1 | Semester 2 | BK204 | Food Chemistry and Nutrition | 3-1-0-4 | BK101, BK102 |
| Year 1 | Semester 2 | BK205 | Food Technology Lab II | 0-0-3-2 | BK104 |
| Year 2 | Semester 3 | BK301 | Bread Making Techniques | 3-1-0-4 | BK203 |
| Year 2 | Semester 3 | BK302 | Confectionery Technology | 3-1-0-4 | BK204 |
| Year 2 | Semester 3 | BK303 | Product Development and Quality Control | 3-1-0-4 | BK205 |
| Year 2 | Semester 3 | BK304 | Sensory Evaluation Methods | 3-1-0-4 | BK202 |
| Year 2 | Semester 3 | BK305 | Food Processing Equipment | 3-1-0-4 | BK201 |
| Year 2 | Semester 4 | BK401 | Advanced Bread Making | 3-1-0-4 | BK301 |
| Year 2 | Semester 4 | BK402 | Industrial Bakery Operations | 3-1-0-4 | BK303 |
| Year 2 | Semester 4 | BK403 | Entrepreneurship in Food Industry | 3-1-0-4 | BK302 |
| Year 2 | Semester 4 | BK404 | Digital Bakery Technologies | 3-1-0-4 | BK305 |
| Year 2 | Semester 4 | BK405 | Food Safety and HACCP | 3-1-0-4 | BK202 |
| Year 3 | Semester 5 | BK501 | Nutritional Bakery Products | 3-1-0-4 | BK401 |
| Year 3 | Semester 5 | BK502 | Sustainable Bakery Practices | 3-1-0-4 | BK402 |
| Year 3 | Semester 5 | BK503 | Research Methodology in Food Science | 3-1-0-4 | BK404 |
| Year 3 | Semester 5 | BK504 | Project Management for Food Industry | 3-1-0-4 | BK403 |
| Year 3 | Semester 5 | BK505 | Food Marketing and Branding | 3-1-0-4 | BK402 |
| Year 3 | Semester 6 | BK601 | Advanced Product Innovation | 3-1-0-4 | BK501 |
| Year 3 | Semester 6 | BK602 | Supply Chain Management in Bakery | 3-1-0-4 | BK502 |
| Year 3 | Semester 6 | BK603 | Digital Tools in Food Production | 3-1-0-4 | BK503 |
| Year 3 | Semester 6 | BK604 | Quality Assurance Systems | 3-1-0-4 | BK504 |
| Year 3 | Semester 6 | BK605 | Capstone Project Preparation | 3-1-0-4 | BK505 |
| Year 4 | Semester 7 | BK701 | Final Year Thesis | 0-0-6-8 | BK605 |
| Year 4 | Semester 7 | BK702 | Internship I | 0-0-3-4 | BK701 |
| Year 4 | Semester 8 | BK801 | Internship II | 0-0-6-6 | BK702 |
| Year 4 | Semester 8 | BK802 | Industry Capstone Project | 0-0-6-6 | BK801 |
Advanced Departmental Elective Courses
The following are detailed descriptions of advanced departmental elective courses offered in the third and fourth years:
- Nutritional Bakery Products (BK501): This course explores the development of bakery products with enhanced nutritional profiles, including gluten-free, allergen-free, and fortified options. Students learn about dietary guidelines, nutrient fortification techniques, and functional foods in bakery applications.
- Sustainable Bakery Practices (BK502): Focuses on reducing environmental impact through sustainable production methods, waste reduction strategies, green packaging solutions, and renewable energy usage in bakery operations.
- Research Methodology in Food Science (BK503): Teaches students how to design experiments, collect data, analyze results, and present findings in academic and professional contexts. Emphasis is placed on ethical research practices and literature review techniques.
- Project Management for Food Industry (BK504): Introduces project management frameworks tailored for the food industry, covering planning, execution, monitoring, and closure of product development and operational projects.
- Food Marketing and Branding (BK505): Examines marketing strategies specific to the food industry, including brand positioning, consumer behavior analysis, advertising campaigns, and digital marketing tools for bakery products.
- Advanced Product Innovation (BK601): Encourages students to innovate by developing new bakery products from concept to market launch. This includes ideation, prototyping, testing, and commercial viability assessment.
- Supply Chain Management in Bakery (BK602): Covers logistics, distribution networks, inventory management, supplier relationship strategies, and optimization techniques specific to the bakery sector.
- Digital Tools in Food Production (BK603): Explores how digital technologies such as IoT sensors, data analytics, automation systems, and AI are transforming food production processes in modern bakeries.
- Quality Assurance Systems (BK604): Delivers comprehensive knowledge of quality control standards, regulatory compliance frameworks, internal audit procedures, and continuous improvement strategies within bakery environments.
- Capstone Project Preparation (BK605): Guides students through the process of selecting a capstone project topic, defining research questions, developing methodology, and preparing for final presentations and defenses.
Project-Based Learning Philosophy
The department strongly believes in project-based learning as a core pedagogical strategy. Students engage in both mini-projects and a comprehensive final-year thesis or capstone project that mirrors real-world challenges faced by industry leaders.
Mini-projects are undertaken during the second and third years, typically lasting two to three months. These projects allow students to apply theoretical knowledge to practical problems, often collaborating with faculty members or industry partners. Evaluation criteria include innovation, feasibility, presentation quality, and peer feedback.
The final-year thesis or capstone project spans a full semester and is supervised by a faculty mentor. Students select topics aligned with their interests or industry needs, conduct in-depth research, and present their findings to a panel of experts. The evaluation process considers originality, rigor, clarity, and impact.