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.
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.
