BS Culinary arts management

Build the skills to lead in BS Culinary Arts Management

The School of Culinary Arts at Superior offers specialized courses in Culinary Arts for a rewarding and fulfilling experience in food connoisseurship. These courses are designed to help students develop the skill set needed to become successful managers within the booming food chain industry and meet the rising demands of the contemporary culinary and hospitality industry or launch their entrepreneurial ventures to contribute to the national economy.

Total Credit Hours

Semesters

Course Duration (Years)

Eligibility Criteria: Intermediate or Equivalent

Semester 1

Course	Credit Hours
English for academic purpose/culinary English	3
Introduction to business/ introduction to culinary entrepreneurship	3
Introduction to food sciences	3
Pakistan studies	2
Introduction to culinary Tourism	3
Fundamentals of culinary arts	3
Total	17

Semester 2

Courses	Credit Hours
Culinary Communication Skills	3
Fundamental of Human Nutrition	3
Biochemistry	3
Islamiyat	2
Culinary Maths	3
Modern culinary techniques	3
Total	17

Semester 3

Courses	Credit Hours
Advanced culinary communication skills	3
Human resource Management/ Kitchen resource Management	3
Micro nutrients in human Nutrition	3
Psychology/ chef psychology	3
Meat identification and fabrication	3
Fish and crustaceans	3
Total	18

Semester 4

Courses	Credit Hours
Marketing/ introduction to service marketing	3
Food analysis and micro Biology	3
Sociology / Digital Social Chef	3
Inferential statistics/ Culinary statistics	3
Introduction to pastry Arts	3
World of baking/ café and Bakery concept management	3
Total	18

Semester 5

Courses	Credit Hours
Financial management	3
Art of food styling	3
Garde manger	3
Beverages and Mixology	3
Food and beverages cost control	3
Total	15

Semester 6

Courses	Credit Hours
Advanced Entrepreneurship/ event and catering Management	3
Digital Marketing	3
Ethnic and international cuisine	3
Food and beverages service management	3
Menu development and profitability	3
Total	15

Semester 7

Courses	Credit Hours
Corporate Entrepreneurship	3
i. Elective- French Language skills Basic	3
ii. Elective- Kitchen Management and Leadership	3
iii. Elective- Chocolate Arts & Modern Desserts	3
FYP-I / Internship	3
Total	15

Semester 8

Courses	Credit Hours
Project Management	3
iv. Elective- French Advance language skill	3
v. Elective - Advance Sugary & Confectionary	3
vi. Elective- Baquet Catering and Event Management	3
vii. Elective - Café and Bakery Concepts and Management	3
FYP-II / Internship	3
Total	18

*To accommodate modern trends, Institute may reserve the right to change course requirements, fees, course classifications, course contents, class schedules, venues, faculty and the like, whenever it deems appropriate.