Course Curriculum That Satisfies Global Education Standards.

Course Curriculum of various departments at Chandigarh University has been designed taking into consideration the skill-set required by the industry. Elite experts from Academia and Industry give their input and guidance for designing the flexible curriculum for the students. Further, placement assistance in terms of grooming their verbal, aptitude and technical skills is a part of the curriculum that makes students ready for potential market.

Semester 1st

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
19HCTP100	Principles of Food Production I	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCTS100	Introduction to Food & Beverage Service	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCTP101	Food Science and Hygiene	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCTH100	Introduction to Hospitality Industry	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCPP102	Introduction to Culinary Arts	0	0	4	2	4	Core	-	-	-	40	20	40	100
19HBPB100	Introduction to Bakery & Confectionery	0	0	3	1.5	3	Core	-	-	-	40	20	40	100
19HCPS101	Restaurant & Food Service Operations	0	0	3	1.5	3	Core	-	-	-	40	20	40	100
19HCPC100	Fundamentals of I.T.	0	0	2	1	2	Core	-	-	-	40	20	40	100
19HCPG100	Workshop on Social Etiquette & Grooming I	0	0	2	1	2	Core	-	-	-	40	20	40	100
	Understanding India	1	0	0	1	1	Vale Education	20	20	60	-	-	-	100
23UCT106	Universal Human Values, Ethics and Life Skills-1	1	0	0	1	1	Value Education	20	20	60		-	-	100
23UCM104	Leadership & Time Management	1	0	0	1	1	Ability Enhancement	20	20	60	-	-	-	100
23GPT121	General Proficiency -1 (NSS / NCC / Club Activities, Skill Basket)	0	0	0	1	0	Ability Enhancement	-	-	-	-	-	-	100
Total Credits					19	25
Cumulative Credits					19

Semester 1st (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCPB101	Bakery & Confectionery Operations Practical I	0	0	4	2	4	Minor	-	-	-	40	20	40	100
Total Credits					2
Cumulative Credits					21

Semester 1st (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
22NDHB101	Basic Biochemistry	3	0	2	4	5	Minor	20	20	60	40	20	40	100
Total Credits					4	5
Cumulative Credits					23

Semester 2nd

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
19HCTP103	Principles of Food Production II	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCTP204	Culinary Maths	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCPP205	Essential Culinary Arts Practical	0	0	3	1.5	3	Core	-	-	-	40	20	40	100
19HCPB201	Essential Bakery and Patisserie	0	0	3	1.5	3	Core	-	-	-	40	20	40	100
19HCPS202	Restaurant Menu Planning & Designing Practical	0	0	2	1	2	Core	-	-	-	40	20	40	100
19HCTS203	Facility Planning	2	0	0	2	2	Core	20	20	60	-	-	-	100
19HCPS203	Guest Service Operations	0	0	2	1	2	Core	-	-	-	40	20	40	100
19HCPG201	Workshop on Social Etiquette & Grooming II	0	0	2	1	2	Core	-	-	-	40	20	40	100
	Open Elective I	3	0	0	3	3	Elective	20	20	60	-	-	-	100
23UCH105	Communication Skills	2	0	2	3	4	Ability Enhancement	20	20	60	-	-	-	100
23GPT122	General Proficiency -2 (NSS / NCC / Club Activities, Skill Basket)	0	0	0	1	1	Ability Enhancement	-	-	-	-	-	-	100
Total Credits					19	26
Cumulative Credits					40

Semester 2nd (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTB102	Food Commodities I	2	0	0	2	2	Minor	20	20	60	-	-	-	100
23HCPB203	Bakery & Confectionery Operations Practical II	0	0	4	2	4	Minor	-	-	-	40	20	40	100
Total Credits					4	6
Cumulative Credits					44

Semester 2nd (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
22NDHD103	Clinical Dietetics	3	0	2	4	5	Minor	20	20	60	40	20	40	100
Total Credits					4	5
Cumulative Credits					46

Semester 3rd

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23UCT205	Universal Human Values, Ethics and Life Skills-2	0	0	4	2	4	Value Educations	-	-	-	40	20	40	100
	Open Elective II	3	0	0	3	3	Elective	-	-	-	40	20	40	100
23GPT221	General Proficiency – 3 (NSS / NCC / Club Activities, Skill Basket)	1	0	0	1	0	Ability Enhancement	20	20	60	-	-	-	100
	Social Internship	2	0	0	2	2	Ability Enhancement
23TDP207	Soft Skills I	0	0	4	2	4	Skills Enhancement	-	-	-	40	20	40	100
Total Credits					10	13
Cumulative Credits					54

Semester 3rd (ELECTIVES) B.Sc. Culinary Sciences - Indian Cuisine

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTP206	Tandoori Cuisine	2	0	0	2	2	Elective	IA	MTA	ETA	CA	MTA	ETA	100
23HCPP207	Indian Kebab & Breads	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
23HCTP208	Northern Food of India	2	0	0	2	2	Elective	20	20	60	-	-	-	100
23HCPP209	Indian Sweets & Dessert	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
Total Credits					7	10
Cumulative Credits					61

Semester 3rd (ELECTIVES) B.Sc. Culinary Sciences - International Cuisine

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTP210	Grains & Pasta	2	0	0	2	2	Elective	20	20	60	-	-	-	100
23HCPP211	Classic International Cuisine	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
23HCPP212	Asian Cookery	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
23HCTP213	International Cuisine	2	0	0	2	2	Elective	20	20	60	-	-	-	100
Total Credits					7	10
Cumulative Credits					61

Semester 3rd (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTB104	Food Commodities II	2	0	0	2	2	Minor	20	20	60	-	-	-	100
23HCPB205	Essentials of Breads	0	0	4	2	4	Minor	-	-	-	40	20	40	100
23HCPB206	Essentials of Cakes	0	0	4	2	4	Minor	-	-	-	40	20	40	100
Total Credits					6	10
Cumulative Credits					67

Semester 3rd (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
22NDHD153	Diet Assessment	3	0	2	4	5	Minor	20	20	60	40	20	40	100
Total Credits					4	5
Cumulative Credits					67

Semester 4th

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTR300	Research Methodology	2	0	0	2	2	Core	20	20	60	-	-	-	100
23UCT204	Environmental Science, Waste and Disaster Management	2	0	0	2	2	Value Educations	20	20	60	-	-	-	100
23TDP257	Open Elective III	3	0	0	3	3	Elective	-	-	100	-	-	-	100
23UCM201	Soft Skills II	0	0	4	2	4	Skills Enhancement	20	20	60	-	-	-	100
23UCM202	Entrepreneurship	1	0	0	1	1	Ability Enhancement	20	20	60	-	-	-	100
23GPT222	Gender Equity & Empowerment	1	0	0	1	1	Value Education	-	-	100	-	-	-	100
23TDP257	General Proficiency – 4 (NSS / NCC / Club Activities, Skill Basket)	0	0	0	1	0	Ability Enhancement	-	-	-	-	-	-	-
Total Credits					12	13
Cumulative Credits					79

Semester 4th (ELECTIVES) B.Sc. Culinary Sciences - Indian Cuisine

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCPP214	Indian Breakfast Cookery	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
23HCPP215	Indian Savouries and Snacks	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
23HCTP216	Indian Regional Cuisine	2	0	0	2	2	Elective	20	20	60	-	-	-	100
Total Credits					5	8
Cumulative Credits					84

Semester 4th (ELECTIVES) B.Sc. Culinary Sciences - International Cuisine

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCPP217	Fish & Shellfish Cookery	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
22HCPP218	Food Art & Plate Presentation	0	0	3	1.5	3	Elective	-	-	-	40	20	40	100
23HCPP219	Middle Eastern Cuisines	0	0	4	2	4	Elective	-	-	-	40	20	40	100
Total Credits					5	10
Cumulative Credits					84

Semester 4th (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTB207	International Desserts Practical	2	0	0	2	2	Minor	20	20	60	-	-	-	100
23HCPB208	Essential of Cookies	0	0	4	2	4	Minor	-	-	-	40	20	40	100
23HCPB209	Basic Bakery Maths	0	0	4	2	4	Minor	-	-	-	40	20	40	100
Total Credits					6	10
Cumulative Credits					90

Semester 4th (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
21NDTC205	Naturopathy	3	0	0	3	3	Minor	20	20	60	-	-	-	100
20NDTD203	Principles of Dietetics	3	0	0	3	3	Minor	20	20	60	-	-	-	100
Total Credits					6	6
Cumulative Credits					90

Semester 5th (B.Sc. Culinary Sciences Industrial Training)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
19HHIZ300	Industrial Training (IT) 20 Weeks	0	0	0	15	0	Skills Enhancement	-	-	100	-	-	-	100
Total Credits					15
Cumulative Credits					105

Semester 6th

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
20HCTM301	Hospitality Sales & Marketing	2	0	0	2	2	Core	20	20	60	-	-	-	100
21HCTR301	Culinary Project	2	0	0	2	2	Core	-	-	100	-	-	-	100
22HCTH200	Sustainable Practices in Hospitality	2	0	0	2	2	Core	20	20	60	-	-	-	100
Total Credits					6	6
Cumulative Credits					111

Semester 6th (ELECTIVES) B.Sc. Culinary Sciences - Indian Cuisine

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCPP320	Indian Food and Wine Paring	0	0	4	2	4	Elective	-	-	-	40	20	40	100
23HCPP321	Progressive Indian Cuisine	0	0	4	2	4	Elective	-	-	-	40	20	40	100
23HCTP322	Food and Ayurveda	2	0	0	2	2	Elective	20	20	60	-	-	-	100
23HCPP323	Cookery of East & West	0	0	4	2	4	Elective	-	-	-	40	20	40	100
Total Credits					8	14
Cumulative Credits					119

Semester 6th (ELECTIVES) B.Sc. Culinary Sciences - International Cuisine

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCPP324	Cold Meats and Processed Products	0	0	4	2	4	Elective	-	-	-	40	20	40	100
23HCPP325	Appetizers and Canapes	0	0	4	2	4	Elective	-	-	-	40	20	40	100
23HCTP326	Basic Molecular and Sous Vide	2	0	0	2	2	Elective	20	20	60	-	-	-	100
23HCPP327	Ala Carte Food	0	0	4	2	4	Elective	-	-	-	40	20	40	100
Total Credits					8	14
Cumulative Credits					119

Semester 6th (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTB210	Bake Shop Management	2	0	0	2	2	Minor	20	20	60	-	-	-	100
23HCPB211	Indian Bakery Practical	0	0	4	2	4	Minor	-	-	-	40	20	40	100
23HCPB212	Indian Confectionery Practical	0	0	4	2	4	Minor	-	-	-	40	20	40	100
Total Credits					6	10
Cumulative Credits					125

Semester 6th (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
21NDTC305	Food Psychology	3	0	0	3	3	Minor	20	20	60	-	-	-	100
21NDTA256	Introduction to FSSAI	3	0	0	3	3	Minor	20	20	60	-	-	-	100
Total Credits					6	6
Cumulative Credits					125

OR

B.Sc. Culinary Sciences (On Job Training)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
19HCIZ401	On Job Training	0	0	0	20	0	Ability Enhancement	-	-	100	-	-	-	100
Total Credits					20
Cumulative Credits					125

Semester 7th

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCTM402	Organizational Behavior	2	0	0	2	2	Core	20	20	60	-	-	-	100
21HCTM403	Customer Relationship Management	2	0	0	2	2	Core	20	20	60	-	-	-	100
21HCTM404	Human Resource Management	2	0	0	2	2	Core	20	20	60	-	-	-	100
23HCTM405	Business Law	2	0	0	2	2	Core	-	-	100	-	-	-	100
23HCPP428	Modern Indian Sweets	0	0	4	2	4	Core	-	-	-	40	20	40	100
23HCPP429	Dairy Food Processing Practical	0	0	4	2	4	Core	-	-	-	40	20	40	100
23HCTP430	Food Photography & Journalism	2	0	0	2	2	Core	20	20	60	-	-	-	100
23HCTP431	Farm to Plate	2	0	0	2	2	Core	-	-	-	40	20	40	100
Total Credits					16	20
Cumulative Credits					141

Semester 7th (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCRZ413	Minor Project I	4	0	0	4	4	Minor	20	20	60	-	-	-	100
Total Credits					4	4
Cumulative Credits					145

Semester 7th (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
21HCRZ414	Minor Project I	4	0	0	4	4	Minor	20	20	60	-	-	-	100
Total Credits					4	4
Cumulative Credits					145

Semester 8th

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCRZ415	Dissertation	0	0	0	12	0	Core	-	-	100	-	-	-	100
23HCTM407	Operations & Supply Chain Management	2	0	0	2	2	Core	20	20	60	-	-	-	100
23HCTM408	Risk Management	2	0	0	2	2	Core	20	20	60	-	-	-	100
Total Credits					16	4
Cumulative Credits					161

OR

B.Sc. Culinary Sciences (Industrial Report)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
19HCIZ402	Industrial Report	0	0	0	16	0	Ability Enhancement	-	-	100	-	-	-	100
Total Credits					16
Cumulative Credits					161

Semester 8th (MINOR - Bakery & Confectionery)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
23HCRZ416	Minor Project II	4	0	0	4	4	Minor	20	20	60	-	-	-	100
Total Credits					4	4
Cumulative Credits					165

Semester 8th (MINOR - Nutrition & Dietetics)

Course Code	Course Name	L	T	P	C	CH	Course Category	Theory Assessment			Practical Assessment			Total
Course Code	Course Name	L	T	P	C	CH	Course Category	IA	MTA	ETA	CA	MTA	ETA	Total
21HCRZ417	Minor Project II	4	0	0	4	4	Minor	20	20	60	-	-	-	100
Total Credits					4	4
Cumulative Credits					165

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Department ofHospitality

Course Curriculum

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2400+

50+

5 Cr.

110+

Course Curriculum That Satisfies Global Education Standards.

Scheme for B.Sc. Culinary Sciences (Specialization in Indian Cuisine & International Cuisine and Minor in Bakery & Confectionery and Nutrition & Dietetics)

Semester 1st

Semester 1st (MINOR - Bakery & Confectionery)

Semester 1st (MINOR - Nutrition & Dietetics)

Semester 2nd

Semester 2nd (MINOR - Bakery & Confectionery)

Semester 2nd (MINOR - Nutrition & Dietetics)

Semester 3rd

Semester 3rd (ELECTIVES) B.Sc. Culinary Sciences - Indian Cuisine

Semester 3rd (ELECTIVES) B.Sc. Culinary Sciences - International Cuisine

Semester 3rd (MINOR - Bakery & Confectionery)

Semester 3rd (MINOR - Nutrition & Dietetics)

Semester 4th

Semester 4th (ELECTIVES) B.Sc. Culinary Sciences - Indian Cuisine

Semester 4th (ELECTIVES) B.Sc. Culinary Sciences - International Cuisine

Semester 4th (MINOR - Bakery & Confectionery)

Semester 4th (MINOR - Nutrition & Dietetics)

Semester 5th (B.Sc. Culinary Sciences Industrial Training)

Semester 6th

Semester 6th (ELECTIVES) B.Sc. Culinary Sciences - Indian Cuisine

Semester 6th (ELECTIVES) B.Sc. Culinary Sciences - International Cuisine

Semester 6th (MINOR - Bakery & Confectionery)

Semester 6th (MINOR - Nutrition & Dietetics)

ORB.Sc. Culinary Sciences (On Job Training)

Semester 7th

Semester 7th (MINOR - Bakery & Confectionery)

Semester 7th (MINOR - Nutrition & Dietetics)

Semester 8th

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Semester 8th (MINOR - Bakery & Confectionery)

Semester 8th (MINOR - Nutrition & Dietetics)

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