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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 |