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Apart from my strategic and administrative responsibilities, I teach a few of the specialised courses throughout the year at the school. I have been teaching courses in food, culinary, and nutrition management. If you have any specific questions about course topics, feel free to message my office, and a teaching staff member will respond as soon as possible.
Apart from my strategic and administrative responsibilities, I teach a few of the specialised courses throughout the year at the school. I have been teaching courses in food, culinary, and nutrition management. If you have any specific questions about course topics, feel free to message my office, and a teaching staff member will respond as soon as possible.
Semester: II
Semester: II
Offered: in B.Sc. (Culinary Arts)
Offered: in B.Sc. (Culinary Arts)
Number of Credits: 2 credits
Level: 3
Course Description: This interdisciplinary course involves a balanced blend of three disciplines, viz., sociology, anthropology and culinary arts. A sociological look at food in the context of cultural beliefs and social practices, from small-scale face-to-face interactions to the role of food in global systems. This course discusses how foodways have evolved as a holistic expression of culture, including ecology, religion, and social structure. This blend will help students to understand the culinary field’s past and the future, from Ayurvedic cuisine to modern haute cuisine.
Semester: V
Semester: V
Offered: in B.Sc. (Culinary Arts)
Offered: in B.Sc. (Culinary Arts)
Number of Credits: 2 credits
Level: 4
Course Description: An understanding of entrepreneurship from business and personal perspectives. The challenges of opening and maintaining financial and personal success. It also relates to the process of creating and testing ideas and includes defining the market and the methods for selling the product. The course defines the financial information and reporting unique to food businesses. It also covers analytical tools used to buy and sell a food business, as well as to operate successfully.
Semester: V
Semester: V
Offered: in B.Sc. (Hospitality and Culinary Management)
Offered: in B.Sc. (Hospitality and Culinary Management)
Number of Credits: 3 credits
Level: 4
Course Description: This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are aspects of business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
Semester: VI
Semester: VI
Offered: in B.Sc. (Hospitality and Culinary Management)
Offered: in B.Sc. (Hospitality and Culinary Management)
Number of Credits: 3 credits
Level: 8
Course Description: This course is designed to acquaint students with leadership, management, and quality issues facing today's hospitality industry. The course focuses on managing organizational change, traditional management roles, and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high-performance teams, diversity, strategic career planning, and ethics.
Professional Personality Development Specialised Modules
Professional Personality Development Specialised Modules
Semester: across various semesters in the modular method
Semester: across various semesters in the modular method
Offered: All senior passing batches at UG and PG Levels
Offered: All senior passing batches at UG and PG Levels
This personality development course helps you improve your communication skills, confidence, problem-solving abilities, and ability to deal with stress, anxiety, and depression. This also helps the student transition from a professional learner to a working professional in real workplaces and also helps to develop a healthy lifestyle.
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