BS Culinary arts management - Superior University Lahore

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.

Eligibility Criteria

Intermediate or Equivalent

Semester 1

CourseCredit Hours
English for academic purpose/culinary English3
Introduction to business/ introduction to culinary entrepreneurship3
Introduction to food sciences3
Pakistan studies2
Introduction to culinary Tourism3
Fundamentals of culinary arts3

Semester 2

CoursesCredit Hours
Culinary Communication Skills3
Fundamental of Human Nutrition3
Culinary Maths3
Modern culinary techniques3

Semester 3

CoursesCredit Hours
Advanced culinary communication skills3
Human resource Management/ Kitchen resource Management3
Micro nutrients in human Nutrition3
Psychology/ chef psychology3
Meat identification and fabrication3
Fish and crustaceans3

Semester 4

CoursesCredit Hours
Marketing/ introduction to service marketing3
Food analysis and micro Biology3
Sociology / Digital Social Chef3
Inferential statistics/ Culinary statistics3
Introduction to pastry Arts3
World of baking/ café and Bakery concept management3

Semester 5

CoursesCredit Hours
Financial management3
Art of food styling3
Garde manger3
Beverages and Mixology3
Food and beverages cost control3

Semester 6

CoursesCredit Hours
Advanced Entrepreneurship/ event and catering Management3
Digital Marketing3
Ethnic and international cuisine3
Food and beverages service management3
Menu development and profitability3

Semester 7

CoursesCredit Hours
Corporate Entrepreneurship3
i. Elective- French Language skills Basic3
ii. Elective- Kitchen Management and Leadership3
iii. Elective- Chocolate Arts & Modern Desserts3
FYP-I / Internship3

Semester 8

CoursesCredit Hours
Project Management3
iv. Elective- French Advance language skill3
v. Elective - Advance Sugary & Confectionary3
vi. Elective- Baquet Catering and Event Management3
vii. Elective - Café and Bakery Concepts and Management3
FYP-II / Internship3

*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.

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