Course Information & Syllabus
Course Information :
The course aims to prepare students for managerial posts in the hospitality industry in the kitchen department.
Instructional delivery programme is complemented by extensive use of State-of-the-Art technology such as advance
training kitchens, expert chef instructors, technology that ensures a professional and customized learning experience.
The programme has been designed to allow for food preparation, cooking methods and presentation across a wide range of cultures.
Year 1 :
Sanitation Management
Food and Beverage Service Th.
Food Production I Th.
Food Production Practicals Indian
Food Production Practicals Continental
Bakery
Food and Beverage Service Prac.
Hospitality French
Wines and Spirits
Year 2 :
Food Production II Th.
Wines and Spirits
Managing Bar & Beverage Operations
Food Production Practicals Indian
Food Production Practicals Continental
Bakery
Work Experience (24 weeks)
Supervisory Skills in Hospitality
Managing Food and Beverage Operations
Purchase Management Basic Accounting for Hotel and Food
Operations
Year 3 :
Food Production Practicals Indian
Food Production Practicals Continental
Bakery
Food Production II Th.
Supervisory Skills in Hospitality
Managing Food and Beverage Operations
Purchase Management Basic Accounting for Hotel and Food
Operations
Gastronomy
Kitchen Stewarding
Nutrition and Diets
Controls for Food and Beverage
Specializations
Cuisine Studies: Advanced Techniques Or
Patisserie Studies: Advanced Techniques
Coursework & Assessment :
A variety of teaching and assessment methods are used throughout the course including lectures, seminars and
group exercises. The aim is to help students become effective independent learners with practical skills and
competencies. Each unit is assessed separately through a combination of coursework, examinations and a project.
The project will be completed under the guidance of a project tutor.
Careers :
Students can look forward to dynamic careers in multinational hospitality chains, airlines, cruise lines, recreation and leisure centers etc. 