Over the years, the realm of Hospitality has grown beyond leaps and bounds and traversed remarkable avenues which have not only broadened the industry but made it one of the major employment generating sectors of the world. With the increase in travel and tourism, emergence of global tourism- the dynamics of hospitality have changed and generated employment opportunities of diverse nature.

Eligibility :

The University welcomes applications from all the aspirants who have completed their Higher Secondary Examination (HSC) in any discipline from any recognized university or an equivalent degree recognized by the University Grants Commission with minimum of 35% marks

Duration:

3 years

Course Structure:

First year:

• Introduction to Culinary Arts
• Safety at work
• Food Safety
• Kitchen maintenance and design
• Menu Planning and Nutrition

Second year:

• Preparation, cooking and service of stocks ,sauces and soups
• Preparation, cooking and service of vegetables and pulses
• Preparation, Cooking and service of meat and poultry dishes
• Preparation, Cooking and Service of fish and shellfish dishes

Third year:

• Preparation, Cooking and Service of pasty dishes
• Preparation, cooking and service of eggs and savouries
• Preparation, cooking and service of cold food dishes
• Culinary Economics