About Culinary Arts


The art of cooking, once confined to the four walls of the kitchen is now becoming a phenomenon and becoming more fascinaing each passing day. Culinary world is full of innovation, surprises, twists and massive opportunities. Parul University offers a 3 year undergraduate program in Culinary Arts, which transforms an individual's love for food into unique service minded professional skills. The curriculum is uniquely designed to educate the students to become highly qualified chefs who are ready to run or work in hotels, restaurants, resorts, clubs, bars, etc.The faculty is equipped with state of the art facilities for practical training and laboratories for student engagement which provide students with the much needed hands on training which is essential for their future careers. As part of their evaluation, the students get to engage in regular sessions within the bakery and confectionery, front office lab, housekeeping lab, training bar, training guest room and a training restaurant, thus a more real-time experience to the students’ learning journey. To ensure the professional competencies of the students, the faculty goes on to conduct various field training and internship opportunities with various renowned brands across the food industry. In addition, the faculty hosts several experts and professional chefs, who have made their mark in the industry and visit the campus to inspire the students to pursue their endless career prospects.

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Culinary ArtsProgram Outcomes


Why Study Culinary Arts

Culinary arts is not just about technicalities of food, its beyond that. It's about curating unique and new food combinations and laying them down in the most creative ways possible on plates. Additionally, its about exploring the unexplored dimensions of food and bringing them to the professional kitchens. With the food industry touching new horizons of creativity and diversity at an escalating rate, this program seeks to develop and shape students towards this innovative direction.
Food Stylist

Food Stylist

An ability to prepare and present food in such a manner that it looks appealing to the customers.

Food & Beverage Manager

An ability to demonstrate leadership, professional ethics, and responsibility to handle customers.

Food & Beverage Manager
Restaurant & Food Service Manager

Restaurant & Food Service Manager

An ability to be adaptable, and flexible in dynamic surroundings, along with an ability to deal with associates on various levels.

Chef and Sous Chef

An ability to master and understand the various blends of unique ingredients, and to utilise these for making several meals.

Chef and Sous Chef
Culinary Manager

Culinary Manager

An ability to hire new workers and train them, along with managing information of the other divisions that affect your kitchen.

Duration: 3 years (Semester System)


affiliation

Affiliation

Constituent College of Parul University

eligibility

Eligibility Criteria

The candidate shall have passed 10+2 examination in any stream with english subject from a Statutory Examining Authority.

admission_mode

Mode of Admission

For admissions please visit our portal to register/login yourself and proceed ahead with your admission application.

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Culinary Arts feesFees

Country
State

Culinary Arts

₹ 60,000/-*

* Tuition Fees may vary depending on the Country/ State in which the candidate has passed their qualifying examination.

Culinary Arts CurriculumCurriculum

Basics of Culinary Arts

Accommodation Operations

Applications of Computer

Hospitality Communication

INTERNSHIP-I

Product Development

Food and Beverage Operations-I

Basic French

Business Communication

INTERNSHIP-II

 

World Culinary (Indian Cuisine)

Food and Beverage Management

Food and Beverage Operations-II

Financial Management

INTERNSHIP-III

Basic of Bakery and confectionary

Fundamental of Management

Environmental Studies

Food Science and nutrition

INTERNSHIP-IV

 

World Culinary (International Cuisine)

Advance Food and Beverage & Controls

Fundamental of Hospitality Sales and Marketing

Food Safety Management

INTERNSHIP-V

Creative Patisserie

Rooms Divisions Management

Human Resource Management

Personality Development

INTERNSHIP-VI

 

Culinary Arts Curriculum Culinary Excellence


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Practical Training

The faculty of hotel management and catering technology focuses in the development of the students’ practical abilities,

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Training Kitchen

A specifically designated teaching and training kitchen allows students to work and navigate the various elements within

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Computer Lab

The computer lab provides students hands on experience in various software with high speed internet access. Students

https://paruluniversity.ac.in/Bakery and Confectionery

Bakery and Confectionery

https://paruluniversity.ac.in/Front Office Lab

Front Office Lab

https://paruluniversity.ac.in/Housekeeping Lab

Housekeeping Lab

https://paruluniversity.ac.in/Training Bar

Training Bar

https://paruluniversity.ac.in/Training Guest Room

Training Guest Room

https://paruluniversity.ac.in/Training Restaurant

Training Restaurant

Culinary Arts CurriculumActivities


Curate-2019

Curate is an Annual Technical Festival of Faculty of Hotel Management & Catering Technology which acts as a platform where students get to showcase and exhibit their culinary skills and abilities. Curate'19 was under the mentorship of Celebrity Chef Sanjay Thumma, who guided the students regarding the ins and out of specific dishes along with various cuisines. The Fest hosted various competitions such as Vegetable Carving, The Lost Chef, The Secret Garden, Chef-Pedia, etc.

Internal Chef Competition

Parul Institute of Hotel Management and Catering Technology conducted its first International Chef Competition wherein the winner of the competition was to be awarded the Chef Cap. The students who participated in the said competition were provided many ingredients using which they had to prepare different cuisines. The students were not only judged on the basis of their culinary skills but also were judged on the basis of initiatives they took in order to prepare the various food items such as choice of ingredients, cooking methods etc.

Celebration of 'World Food Day'

World Food Day is celebrated annually on 16 October across the globe to honour the establishment of the Food and Agriculture Organization. The theme of World Food Day 2019 was 'Our Actions Are Our Future. Healthy Diets for A #ZeroHunger World'. This focused on handling the global hunger. The students of Hotel management celebrated world food day as a way of relating and cooperating with the world towards promoting health and wellness.

Dhoom 2020

Parul University's annual festival is a celebration of cultural diversity and features a platform for student's creative expression. For the budding and creative students of the University, the platform develops and shapes their interpersonal skills and personal confidence to match the needs of the industry and enhance their employability.

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