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.
- Course Duration: 4 Years
- Total Credit Hours: 130
- Semester: 8
- Eligibility: Intermediate or Equivalent
Semester 1
| Course | Credit Hours |
|---|---|
| English-I | 3 |
| Introduction to Business | 3 |
| Introduction to Food Science | 3 |
| Pakistan Studies | 2 |
| Fundamentals of Culinary Arts | 3 |
| Culinary Maths | 3 |
| Total | 17 |
Semester 2
| Course | Credit Hours |
|---|---|
| Introduction to Hospitality Industry | 3 |
| English-II | 3 |
| Fundamentals of Human Nutrition | 3 |
| Biochemistry | 3 |
| Islamiyat | 2 |
| Advanced Techniques in Culinary Arts | 3 |
| Total | 17 |
Semester 3
| Course | Credit Hours |
|---|---|
| Introduction to Hospitality Industry | 3 |
| English-II | 3 |
| Fundamentals of Human Nutrition | 3 |
| Biochemistry | 3 |
| Islamiyat | 2 |
| Advanced Techniques in Culinary Arts | 3 |
| Total | 17 |
Semester 4
| Course | Credit Hours |
|---|---|
| English-III | 3 |
| Human Resource Management | 3 |
| Micro Nutrients in Human Nutrition | 3 |
| Psychology | 3 |
| Meat Identification, Fabrication and Utilization | 3 |
| Fish and Crustaceans | 3 |
| Total | 18 |
Semester 5
| Course | Credit Hours |
|---|---|
| Marketing | 3 |
| Food Analysis and Microbiology | 3 |
| Inferential Statistics | 3 |
| Pastry arts | 3 |
| Sociology | 3 |
| World of Baking | 3 |
| Total | 18 |
Semester 6
| Course | Credit Hours |
|---|---|
| Financial Management | 3 |
| Art of Food Styling | 3 |
| Garde Manger | 3 |
| Beverages and Mixology | 3 |
| Food and Beverage Cost Control | 3 |
| Total | 15 |
Semester 7
| Course | Credit Hours |
|---|---|
| Entrepreneurship | 3 |
| Digital Marketing | 3 |
| Ethnic and International Cuisine | 3 |
| Food and Beverage Service | 3 |
| Menu Development and Profitability | 3 |
| Total | 15 |
Semester 8
| Course | Credit Hours |
|---|---|
| Corporate Entrepreneurship | 3 |
| Modernist Cooking and Ingredient Pairing | 3 |
| Banquet and Catering Management | 3 |
| Food media | 3 |
| Final Year Project-I | 3 |
| Total | 15 |
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
