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Culinary Arts is an undergraduate level degree course of 3-4 years duration which is related to the field of culinary arts and Bachelor of Arts CULINARY ARTS is the name of this course. Programs offered here include food production, baking and pastries, food and beverage service, food presentation, and many more, here the classroom teaching is combined with practical sessions with well-equipped commercial kitchens. The curriculum covers subjects like food science, nutrition, gastronomy, food safety, techniques of cuisines, menu designing.
The typical entrance tests for admission to the Bachelor of Arts (Culinary Arts) program include NCHM JEE conducted by National Council for Hotel Management & Catering Technology and state & university level entrance exams like UPSEE, OJEE while some institutes may accept class XII scores for admission. In most cases, students are not asked to produce their GRE/GMAT scores when applying for undergraduate programs. Students have to meet certain conditions as prescribed by the institutes in terms of academic achievements and the scores attained in the entrance exams.
| Event | Details |
|---|---|
| - Full Form | BA (Culinary Arts) |
| - Duration | 3 years |
| - Course Level | Undergraduate |
| - Eligibility | 10+2 in any stream |
| - Top Colleges | Institute of Hotel Management (IHM), Delhi, Mumbai, Bangalore |
| - Entrance Exam | Entrance exams like NCHMCT JEE, IHM Entrance Exam |
1. High school diploma (or equivalent) without any specific grade requirement.
2. Have sat and passed grade 12 exams if the university of their choice requires them.
3. Acquire certain anthropological abilities associated with the preparation of food such as cutting, baking.
4. Interest in food and flavors as well as presentation.
5. Be ready to work in a fast pace in commercial kitchen and be able to perform the task properly even during pressure.
6. Apply for admission to culinary school/university and other necessary documents such as essays, recommendation, and transcripts should be of pass standard.
| Subject | Topics |
|---|---|
| Culinary Techniques | Cooking methods, Kitchen tools, Ingredient identification, Meal preparation |
| Kitchen Management | Kitchen operations, Menu planning, Food safety, Sanitation, and hygiene |
| Nutrition | Nutrient functions, Meal planning, Dietetics, Special diets |
| Baking and Pastry Arts | Baking techniques, Pastry preparation, Cake decorating, Artisan breads |
| Food Science | Food chemistry, Food microbiology, Food processing, Food technology |
| Food Safety and Hygiene | Food handling, Storage, Preparation, Sanitation, and hygiene practices |
| Menu Planning | Menu design, Recipe development, Cost control, Menu engineering |
| Food Presentation | Plating techniques, Garnishing, Food styling, Presentation skills |
| Culinary Operations | Kitchen layout, Equipment maintenance, Supply chain management, Inventory control |
| Food and Culture | Food anthropology, Food sociology, Food history, Cultural cuisine |
