Rudra - Course-details

Course: B.Voc in Culinary Arts

The Guru Kashi University B.Voc course in Culinary Arts delivers more than just theoretical knowledge. Rather, the curriculum is intended to develop students' skills and prepare them for the profession. In delineating the differences between the two types of training, traditional academic learning would consist mostly of passive theory, while skills development would constitute practice opportunities in the culinary profession.

Skill Development: Intensive culinary techniques training and food preparation and presentation skills.
Professional Education: Involve comprehensive theoretical, technical, and practical exposure to the culinary arts.
General Education: Include general education subjects related to the interests of the students in pursuit of a well-rounded educational experience.
Employment and Entrepreneurship: Students will be prepared for meaningful careers in the culinary field while equipping the tools to facilitate starting their food businesses.
Flexibility: Prepare students to respond to and perform well in a fast-changing and evolving environment in 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 50,000/-

Program Curriculum

Semester I

Program Code	Title of the Course	Credits
BVCA - 101	Principle 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	Principle of Food Production Practical	4
BVCA - 122	Essential Culinary Arts - Indian - Practical	4
BVCA - 123	Project I	10

Semester II

Program Code	Title of the Course	Credits
BVCA- 201	Restaurant & Food Services Operations	3
BVCA- 202	Essentails Culinary Arts -International	3
BVCA- 203	Basic Nutrition	3
BVCA- 204	Food & Beverage Studies	3
BVCA- 221	Restaurant & Food Services Operations Practical	4
BVCA- 222	Essential Culinary Arts -International Practical	4
BVCA- 223	Project II	10

Semester III

Program 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	Nutrition & Food Science Practical	4
BVCA- 322	Essential Bakery & Confectionery Practical	4
BVCA- 323	Project III	10

Semester IV

Program 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	Regional Indian Cuisine and Larder Practical	4
BVCA- 422	Advanced Culinary Arts - Indian Practical	4
BVCA- 423	Project IV	10

Semester V

Program 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	Food Production Operations - Indian Cuisine Practical	4
BVCA- 522	Advance Bakery and Pastry Arts Practical	4
BVCA- 523	Project V	10

Semester VI

Program Code	Title of the Course	Credits
BVCA -601	Advance International Cuisines	3
BVCA - 602	Kitchen Management - International cuisine	3
BVCA - 603	Food and Wine Paring	3
BVCA - 604	Hospitality Law	3
BVCA - 621	Advance International Cuisines Practical	4
BVCA - 622	Food and Wine paring Practical	4
BVCA - 623	Project VI	10

Career Opportunities

Chef
Catering Manager
Food Stylist
Food and Beverage Manager
Nutritionist / Dietitian
Culinary Instructor
Restaurant Manager
Food Critic
Pastry Chef/ Baker

Course Details

Course: B.Voc in Culinary Arts

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