The programme prepares the student for a career in Food & Beverage Production area of the Hospitality Industry with emphasis on culinary arts. It ensures to equip the student with the skills required to become a Food & Beverage Production professional.
Duration: 1 Years | Programme Code: 040303
Programme Educational Objectives:
- The graduate will be able to apply technical aspects in the area of Food & Beverage Production in the hospitality sector.
- The graduate will focus on delivering specialized skill that add value to customer in the area of food & beverage production.
- The graduate will use appropriate costing analysis and pricing techniques for the interpretation of financial results while managing a successful food business.
- The graduate will use current relevant technology, information and findings from research data to enhance organizational performance in a hospitality business environment.
- The graduate will aim to continuously learn, innovate and create knowledge for personal professional development for the benefit of the society at large.
At the end of the programme
- Demonstrate how the organizational behaviour and organizational practices can aid in improving the performances and wellbeing of people at work in the Department of Food and Beverage Production.
- Demonstrate the knowledge of planning and operation of various food & Beverage service outlets.
- Design an accounting and financial information systems for an hospitality organisation for management decision making.
- Ability to conduct investigations and apply effective marketing management practices in food and beverage production.
- Understand consumer behaviour and the use of appropriate pricing strategies to increase profitability.
- Assess the forces of globalisation and its impact on the hospitality industry.
- Develop proper food styling and presentations, with emphasis on dietetics and nutrition.
- Apply principles of ethics in professional environment, giving importance to Food safety and environment with in the norms of the Hospitality industry.
- Function effectively as an individual and as a member or leader in diverse teams, and in multidisciplinary settings.
- Communicate effectively on various hospitality activities with the organisation and society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
- Demonstrate the knowledge of planning and operation of various Bakery outlets.
- Recognize the need for, and have the ability to engage in independent and life-long learning in the broadest context of changing trends in the hospitality industry.
Exclusive academic curriculum, qualified and competent faculty members, transfer of knowledge through scholarly activities, theoretical and practical oriented programme, exceptional training laboratory facilities, industry interaction and internship.
Some of the areas that will be covered:
Cookery, Bakery and Patisserie, Cost Controls, Menu Planning, Food Commodities, Food and Beverage Service Fundamentals and Hygiene and Sanitation.
Graduates can assume roles of culinary associates, kitchen operation trainee, kitchen operation management trainee, catering business executive, restaurant entrepreneur and food stylist in the food and beverage production department and hotels, hospitals and restaurants.
Graduation in any field from a UGC approved university. In addition, candidates will have to successfully complete Goenkan Aptitude Test for admission (GATA) and appear for a personal interview.
|Hot Kitchen Fundamentals|
|Introduction to Bakery & Patisserie|
|Foodsutra: Exploring Regional Indian Cuisine|
|The Ingredient Trail|
|Cruise Line Operations|
|Cheese & Wine|
|Sanitation, Hygiene & HACCP|
|Managing Hospitality in International Context|
|Culinary Tourism In India|
|Advanced Food Production|
|Advanced Bakery & Patisserie|
|Asia in a Wok|
|Essentials of Larder|
|Introduction to food styling & presentation|
|Social Media & Digital Marketing in Hospitality|
|Enhancing Leadership qualities in chefs|
|Hotel Engineering and study of Safety Dynamics and Loss Prevention|