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

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