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Home  /  Programmes  /  Diploma in Culinary Arts

Diploma in Culinary Arts

Duration: 2 Years Category: After 12th/Diploma Programs
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Programme Details

About the Programme

Diploma in Culinary Arts is a Diploma program of two-year duration and is divided into four semesters. The program covers various aspects of food preparation, cooking techniques, kitchen management, food safety, and menu planning. Students gain hands-on experience through practical training in professional kitchens, preparing them for roles in restaurants, hotels, and catering services.

Eligibility Criteria

10+2 or equivalent in any stream with English as a compulsory subject from a recognized board/University and having atleast 45% marks

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Fee Structure & Scholarships

Program Fee Details

Fee Type Amount
Programme Fees (per Semester) ₹65000
Examination Fees ₹3000
International Fee (USD) $2500

Merit Based Scholarship Scheme

Unlock up to 90% Scholarship through CTSET, with scholarships worth Rs 40 Crore! Get access to top-quality education at CT University, Ludhiana — without the financial burden.

Slab >=60% - 74.99% >=75% - 89.99% >=90% & Above
Fee ₹60000 ₹55000 ₹50000

Students can avail these slots depending on the marks they have scored. Each slot reflects a different academic range, helping students understand where they stand and what benefits they qualify for.

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Course Curriculum

1ST SEMESTER SUBJECTS

Introduces the basic principles, organization, equipment, ingredients, cooking methods, safety, and operational procedures of a professional kitchen.

Provides hands-on training in basic kitchen operations, mise en place, cooking techniques, equipment handling, food preparation, and hygienic work practices.

Introduces the scientific principles of food, nutrients, food composition, digestion, and balanced nutrition for healthy living and professional food production.

Provides an integrated introduction to major hotel departments, their functions, interdepartmental coordination, service standards, and basic operational practices.

Introduces basic bakery principles, ingredients, equipment, methods of preparation, baking processes, and production of common bakery products.

Develops practical skills in preparing, baking, decorating, and presenting basic bakery products using appropriate ingredients, equipment, and techniques.

Develops knowledge and practical skills in safe food handling, personal hygiene, sanitation, contamination prevention, storage, and food safety practices.

Develops foundational English language and communication skills for academic, professional, and interpersonal interactions in hospitality and related industries.

Introduces principles of physical fitness, healthy lifestyles, wellness, and sports nutrition to promote personal health and professional well-being.

Develops awareness of ethical values, self-awareness, empathy, harmony, responsible behaviour, and positive human relationships in personal and professional life.

2ND SEMESTER SUBJECTS

Explores the diverse culinary traditions, ingredients, cooking techniques, food cultures, and regional specialties of major regions of India.

Provides practical training in the preparation, presentation, and evaluation of traditional dishes from different regions of India using authentic ingredients and techniques.

Introduces the principles, ingredients, techniques, equipment, and production methods used in professional baking and patisserie.

Develops practical skills in preparing, baking, decorating, presenting, and evaluating a range of bakery and patisserie products.

Develops knowledge of food commodities, purchasing, quality assessment, yield, portion control, recipe costing, food cost calculation, and cost management.

Enhances English communication skills through practice in speaking, listening, reading, writing, presentations, and professional workplace interactions.

Develops awareness of environmental systems, natural resources, biodiversity, pollution, conservation, and sustainable development practices.

Develops essential employability skills including communication, teamwork, leadership, problem-solving, time management, professionalism, and workplace etiquette.

Introduces patents, copyrights, trademarks, designs, and other intellectual property concepts while developing awareness of protecting creative and innovative works.

Provides specialized learning in a selected hospitality discipline to develop industry-oriented knowledge and professional competencies according to students' interests.

Develops employability skills through professional communication, career planning, interview preparation, workplace etiquette, teamwork, and leadership development.

* Professional Development–I is an optional, non-credit course. Evaluation shall be on a Satisfactory /Unsatisfactory basis.

Develops entrepreneurial knowledge and skills for identifying opportunities, creating business ventures, and managing innovative and sustainable enterprises in the tourism industry.

Explores rural and community-based tourism models with emphasis on local participation, cultural preservation, livelihood development, sustainability, and responsible destination management.

3RD SEMESTER SUBJECTS

Develops advanced knowledge of specialized food production, menu planning, kitchen management, food costing, quality control, and efficient resource utilization in professional kitchens.

Introduces the planning, organization, execution, marketing, budgeting, logistics, risk management, and evaluation of events in hospitality and tourism.

Examines the legal principles, regulations, contracts, licensing requirements, consumer protection, liabilities, and compliance issues governing hospitality and tourism operations.

Develops knowledge of recruitment, selection, training, performance management, motivation, employee relations, and talent development in hospitality and tourism organizations.

Develops understanding of tourism planning, destination development, sustainability principles, stakeholder participation, resource conservation, and strategies for responsible tourism growth.

Provides practical training in specialized food production, advanced culinary techniques, menu execution, food costing, quality control, and professional kitchen management.

Enables students to develop advanced knowledge and skills in a chosen specialization aligned with emerging industry requirements and career interests.

Introduces students to systematic research through topic selection, literature review, research design, methodology, data collection planning, and development of a structured research proposal.

Enhances employability through advanced communication, leadership, career planning, interview skills, workplace etiquette, and professional competency development.

* Professional Development–II is an optional, non-credit course. Evaluation shall be on a Satisfactory/Unsatisfactory basis

Develops advanced knowledge and skills in food and beverage service management, including specialized service techniques, menu planning, cost control, beverage operations, quality management, and guest experience.

Develops advanced competencies in front office and housekeeping management, focusing on guest cycle management, room operations, revenue optimization, quality standards, and interdepartmental coordination.

Provides practical and advanced training in specialized food and beverage service, including fine dining, specialty service techniques, beverage operations, guest handling, and service quality management.

Provides hands-on training in advanced front office and housekeeping operations, including guest cycle management, room operations, service quality, coordination, and use of operational systems.

4TH SEMESTER SUBJECTS

Provides supervised industry exposure in hospitality establishments, enabling students to apply theoretical knowledge while developing practical, operational, communication, and professional competencies.

Enables students to systematically document, analyze, and present their industrial training experience, demonstrating practical learning, observations, and professional competencies.

Program Outcomes & Features

Program Outcomes

  1. Perform basic operations of a professional kitchen.
  2. Use operation procedure of different tools & equipment’s in the Food industry
  3. Work effectively & efficiently in a diversified kitchen environment.
  4. Provide professional food service quality in multi-cultural setting.
  5. Establish an entrepreneurial hospitality venture.
  6. Develop written and communication skills of students.
     

Program Specific Outcomes

  1. Perform the standard operations of food production relating to various cuisines, to satisfy the guest needs.
  2. Demonstrate ability to perform basic and supervisory level job functions in Food & beverage Industry
  3. Apply the concepts and skills necessary to achieve guest satisfaction.
  4. Create & innovate new recipes with the help of various commodities.
     

Labs and Facilities

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Basic Training Restaurant

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Front Office Lab

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Housekeeping Lab

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Model Guest Room

Model Guest Room

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Quantity Kitchen

Quantity Kitchen

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