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Courses
Bachelor of Science (Culinary Arts)
Batch 2021-24
Semester 6
Generic Core Courses
Generic Core Courses
Course categories
Bachelor of Science (Hospitality and Culinary Management)
Bachelor of Science (Hospitality and Culinary Management) / Batch 2022-25
Bachelor of Science (Hospitality and Culinary Management) / Batch 2022-25 / Semester 6
Bachelor of Science (Hospitality and Culinary Management) / Batch 2023-26
Bachelor of Science (Hospitality and Culinary Management) / Batch 2023-26 / Semester 4
Bachelor of Science (Hospitality and Culinary Management) / Batch 2023-26 / Semester 4 / Generic Core Courses
Bachelor of Science (Hospitality and Culinary Management) / Batch 2024-27
Bachelor of Science (Hospitality and Culinary Management) / Batch 2024-27 / Semester 2
Bachelor of Science (Hospitality and Culinary Management) / Batch 2024-27 / Semester 2 / Generic Core Courses
Master of Science (Nutrition & Dietetics)
Master of Science (Nutrition & Dietetics) / Batch 2024-26
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 4
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 4 / Generic Core Courses
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 3
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 3 / Generic Core Courses
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 2
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 2 / Generic Core Courses
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 1
Master of Science (Nutrition & Dietetics) / Batch 2024-26 / Semester 1 / Generic Core Courses
Master of Business Administration (Food Technology and Food Enterprise Management)
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 4
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 4 / Generic Core Courses
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 3
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 3 / Generic Core Courses
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 2
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 2 / Generic Core Courses
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 1
Master of Business Administration (Food Technology and Food Enterprise Management) / Batch 2024-26 / Semester 1 / Generic Core Courses
Diploma in Bakery and Patisserie Skills
Diploma in Bakery and Patisserie Skills / Batch 2023-24
Diploma in Bakery and Patisserie Skills / Batch 2023-24 / Semester 1
Diploma in Bakery and Patisserie Skills / Batch 2023-24 / Semester 1 / Generic Core Courses
Bachelor of Science (Hospitality Culinary Management)
Bachelor of Science (Hospitality Culinary Management) / Batch 2023-26
Bachelor of Science (Hospitality Culinary Management) / Batch 2023-26 / Semester 1
Bachelor of Science (Hospitality Culinary Management) / Batch 2023-26 / Semester 1 / Generic Core Courses
Bachelor of Science (Hospitality Culinary Management) / Batch 2022-25
Bachelor of Science (Hospitality Culinary Management) / Batch 2022-25 / Semester 3
Bachelor of Science (Hospitality Culinary Management) / Batch 2022-25 / Semester 3 / Generic Core Courses
Bachelor of Science (Culinary Arts)
Bachelor of Science (Culinary Arts) / Batch 2024-27
Bachelor of Science (Culinary Arts) / Batch 2024-27 / Semester 2
Bachelor of Science (Culinary Arts) / Batch 2024-27 / Semester 2 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2024-27 / Semester 1
Bachelor of Science (Culinary Arts) / Batch 2024-27 / Semester 1 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2021-24
Bachelor of Science (Culinary Arts) / Batch 2021-24 / Semester 6
Bachelor of Science (Culinary Arts) / Batch 2021-24 / Semester 6 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2021-24 / Semester 5
Bachelor of Science (Culinary Arts) / Batch 2021-24 / Semester 5 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2022-25
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 6
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 6 / Elective Core Courses
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 5
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 5 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 4
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 4 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 3
Bachelor of Science (Culinary Arts) / Batch 2022-25 / Semester 3 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2023-26
Bachelor of Science (Culinary Arts) / Batch 2023-26 / Semester 3
Bachelor of Science (Culinary Arts) / Batch 2023-26 / Semester 3 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2023-26 / Semester 2
Bachelor of Science (Culinary Arts) / Batch 2023-26 / Semester 2 / Generic Core Courses
Bachelor of Science (Culinary Arts) / Batch 2023-26 / Semester 1
Bachelor of Science (Culinary Arts) / Batch 2023-26 / Semester 1 / Generic Core Courses
Bachelor of Science (Hospitality Management)
Bachelor of Science (Hospitality Management) / Batch 2021-24
Bachelor of Science (Hospitality Management) / Batch 2021-24 / Semester 5
Bachelor of Science (Hospitality Management) / Batch 2021-24 / Semester 5 / Generic Core Courses
Course Templates
IR Conference
VAC-HPM
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Bachelor of Science (CA)/Batch 2021-24/Semester 6/Generic Core Courses
Flexi-Credit Course (Gastronomy Trend) (Practical) (Elective)
Art of Gardemanger and Food Styling (Practical) (Elective)
Food Photography (Practical) (Elective)
Confectionary and Show-Piece Making Techniques (Practical) (Elective)
Culinary Tourism (Theory) (Elective)
Food Journalism (Theory) (Elective)
Dissertation
Services Marketing
Research Methodology
Human Resource Management
Asian Cuisine (Practical)
Asian Cuisine and Culture (Theory)