Diploma in Culinary Arts, Bakery & Pastry

The Diploma in Culinary Arts (2 years) programme is designed for those who have chosen to pursue an exciting career in culinary arts. This unique skill-driven programme takes you through key stages of classical and international cuisine preparation, Garde manger, butchery, pâtissérie and bakery and at the same time, develops your professionalism and proficiency in preparing food of world-class standards. In addition to developing a passion for craftmanship, this programme will enhance your supervisory, technical and personal skills, the mindset of how to “think out of the box” communication and problem solving skill which are essential in the evolving field of the culinary arts industry.

Associated Careers

G D Goenka University school of Hospitality Management endeavour to facilitate placements to all its graduating students in the hospitality and allied industry. It operate a highly resourced training and placement centre, Corporate Resource Centre (CRC).The CRC conducts competency building labs to enhance interview skills and employability of graduates. It has strong links with industry and conducts interaction between students and industry representatives, and facilities student internships and placement.

• Chef de Partie

• Bakery Pastry chef

• Food Service supervisor

• Jr. Sous Chef

• Food stylist

• Restaurant Entrepreneur

• Catering Business Entrepreneur

• Product Development Executive

Professional Work Placement

As an integral part of the programme, student will undergo 24 weeks of comprehensive professional work placement. It has been specially designed to give an intensive hands-on learning experience within a challenging work environment.

Entry Requirement & Selection Criteria

• Passed CBSE 10+2 or any equivalent examination(s) with 50% marks in aggregate and English as one of the compulsory subjects.

• Group Discussion, Psychometric test and personal interview.

• Based on performance in all aspects of selection, selected candidates will be issued admission offer letter with dates for deposit of fee, allotment of rooms in hostel and date of orientation for the programme

Intakes

July /August – 30 students

Schedule of Admissions

* To be announced & intimated in due course.

YEAR 1

Course Modules*

• Fundamentals Of Food Production

• Fundamentals of Larder / Grade manager

• Fundamentals of Baking and Pastry

• Nutrition and Food Science

• Commodities

• Fundamentals Of Accounting

• Advance Food Production

• Advance Bakery

• Advance Pastry & Confectionary

• Advance Larder / Grade manager

• Menu Planning and Menu Engineering

• First Aid

*Modules may change during course duration.

YEAR 2

Course Modules*

• Industrial Training

• Food Service Management

• Sanitations ,Hygiene & HACCP

• Food Costing & Control

• Hotel Law

• Communication & Professional Development

• Open Electives

*Modules may change during course duration.