B.Voc in Culinary Arts

B.Voc in Culinary Arts

B.Voc in Culinary Arts

The B.Voc program in Culinary Arts from Guru Kashi University aims to bridge the gap between traditional academic learning and practical application. By focusing on skill development and professional education, it prepares students to meet the demands of the culinary industry and contribute effectively to the gastronomic and economic landscape.

  • Skill Development: Provide intensive training in culinary techniques, food preparation, and presentation skills.
  • Professional Education: Offer comprehensive knowledge related to the theoretical, technical, and practical aspects of culinary arts.
  • General Education: Include relevant general education subjects to provide a well-rounded academic foundation.
  • Employment and Entrepreneurship: Prepare students for meaningful employment in the culinary industry and equip them with the skills needed to start their food ventures.
  • Adaptability: Enable students to adapt to and excel in the dynamic and evolving field of culinary arts.

Program Structure

NSQF Level

Normal Duration

Exit Points/Awards

7

Six Semester

B.Voc Degree

6

Four Semester

Advanced Diploma

5

Two Semester

Diploma

4

One Semester

Certificate

 

Fees Details:

  • Program Fees: INR. 25,000/- per semester

Program Curriculum

Semester I

Course Code

Title of the Course

Credits

BVCA-101

Principles of Food Production

3

BVCA-102

Essential Culinary Arts – Indian

3

BVCA-103

Fundamentals of Food & Beverage Service

3

BVCA-104

Communication English

3

BVCA-121

Practical- Principles of Food Production

4

BVCA-122

Practical- Essential Culinary Arts – Indian

4

BVCA-123

Project I

10

Semester II

Course Code

Title of the Course

Credits

BVCA-201

Restaurant & Food Service Operations

3

BVCA-202

Essential Culinary Arts - International

3

BVCA-203

Basic Nutrition

3

BVCA-204

Food & Beverage Studies

3

BVCA-221

Practical- Restaurant & Food Service Operations

4

BVCA-222

Practical- Essential Culinary Arts - International

4

BVCA-223

Project II

10

Semester III

Course Code

Title of the Course

Credits

BVCA-301

Introduction to the Hospitality Industry

3

BVCA-302

Nutrition & Food Science

3

BVCA-303

Essential Bakery & Confectionery

3

BVCA-304

Food & Beverage Guest Service

3

BVCA-321

Practical- Nutrition & Food Science

4

BVCA-322

Practical- Essential Bakery & Confectionery

4

BVCA-323

Project III

10

Semester IV

Course Code

Title of the Course

Credits

BVCA-401

Regional Indian Cuisine and Larder

3

BVCA-402

Advanced Culinary Arts- Indian

3

BVCA-403

Menu Development and Function Catering

3

BVCA-404

Food Cost Controls

3

BVCA-421

Practical- Regional Indian Cuisine and Larder

4

BVCA-422

Practical- Advanced Culinary Arts- Indian

4

BVCA-423

Project IV

10

Semester V

Course Code

Title of the Course

Credits

BVCA-501

Food Production Operations -Indian Cuisine

3

BVCA-502

Advance Bakery and Pastry Arts

3

BVCA-503

Food Microbiology

3

BVCA-504

Food Safety& Hygiene

3

BVCA-521

Practical- Food Production Operations -Indian Cuisine

4

BVCA-522

Practical- Advance Bakery and Pastry Arts

4

BVCA-523

Project V

10

Semester VI

Course Code

Title of the Course

Credits

BVCA-601

Advance International Cuisines

3

BVCA-602

Kitchen Management – International cuisine

3

BVCA-603

Food and Wine Pairing

3

BVCA-604

Hospitality Law

3

BVCA-621

Practical- Advance International Cuisines

4

BVCA-622

Practical- Food and Wine Pairing

4

BVCA-623

Project VI

10

Career Opportunities

Chef

Food and Beverage Manager

Restaurant Manager

Catering Manager

Nutritionist/Dietitian

Food Critic

Food Stylist

Culinary Instructor

Pastry Chef/Baker

Other Hotel Management Courses Provided By Guru Kashi University

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