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IHM-GCC

3 Year Degree in B.Voc Culinary Arts Syllabus

The B.Voc course covers subjects like vocational skills, industry practices, communication, entrepreneurship, project management, and technology applications.

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Our Syllabus

SEMESTER – I

1.Culinary Principles-I-Theory&Practical

2.Indian Regional Cuisine-I -TH&PR

3.Bakery &Patisserie- I-TH&PR

4.Food & Beverage service operations – I

5.Hotel Operations

6.Hygiene & First Aid

7.Business communication

SEMESTER – II

1.Culinary Principles-II-TH&PR

2.Indian Regional Cuisine-II-TH&PR

3.Bakery &Patisserie- II-TH&PR

4.Hotel Front Office

5.Health & Nutrition

6.Environmental Studies

7.Basic French

SEMESTER – III

1.International Cuisines-I-TH&PR

2.Grade Manger – TH & PR

3.Menu Planning

4.Hotel House Keeping

5.Food Engineering

6.Entrepreneurship Development

7.Human Resource Management

8.Gastronomy

SEMESTER – IV

Industrial Training Evaluation of Training on:

 

1. Log Book and Certificate

2. Training Report

3. Appraisals

4. Viva

 

Industrial Visit Study Tour Report

SEMESTER – V

1.International Cuisines-II-TH&PR

2.Quantity food Production–TH&PR

3.Food Tourism TH&PR

4.Catering Science

5.Event Management

6.Field Project Report-Indian spices

7.Basic of Accounts

8.Research Methodology

SEMESTER – VI (On - the -Job Training)

Industrial Training Evaluation of Training on

1. LogBook and Certificate

2.Appraisals

3.Viva 

Project Report

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