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.

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.

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
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: