Professional Programme In Culinary Arts, Bakery, Patisserie & Hospitality Management

1. PROGRAMME OVERVIEW

The Professional Programme in Culinary Arts, Bakery, Patisserie & Hospitality Management is a comprehensive three-year programme designed to develop skilled culinary professionals, bakery and patisserie experts, hospitality managers and food entrepreneurs.

The programme combines culinary knowledge with intensive hands-on training, professional kitchen discipline, food production, bakery and patisserie, restaurant operations, hospitality management, business development and entrepreneurship.

Students will progress from basic kitchen skills to advanced culinary techniques, international cuisines, professional bakery production, hospitality management and food business development.

Progressive Learning Model

Learn → Practice → Master → Experience → Manage → Create

2. PROGRAMME OBJECTIVES

The programme aims to:

1. Develop strong foundations in culinary arts and professional cookery.
2. Build practical skills in bakery, confectionery and patisserie.
3. Train students in professional kitchen operations.
4. Develop knowledge of Indian and international cuisines.
5. Build competency in restaurant and food service operations.
6. Introduce students to front office and housekeeping operations.
7. Develop professional communication, grooming and leadership skills.
8. Provide real industry exposure through industrial training.
9. Develop management, finance, marketing and business skills.
10. Prepare students for employment, career growth and entrepreneurship.
11. Encourage creativity, innovation and product development.
12. Develop professional discipline, hygiene and food safety practices.

3. PROGRAMME ELIGIBILITY

Minimum Qualification

12th Pass

Suitable For

• Aspiring chefs
• Aspiring bakery and pastry professionals
• Students seeking a career in hospitality
• Restaurant and café entrepreneurs
• Bakery entrepreneurs
• Food startup founders
• Culinary professionals seeking advanced training

4. PROGRAMME LEARNING OUTCOMES

After successful completion of the programme, students will be able to:

• Work professionally in commercial kitchens.
• Prepare Indian and international cuisines.
• Produce professional bakery and patisserie products.
• Plan and execute complete menus.
• Follow food safety, hygiene and kitchen safety standards.
• Calculate food cost and control kitchen inventory.
• Manage restaurant and food service operations.
• Participate in banquets, events and large-scale catering.
• Understand hotel and hospitality operations.
• Manage culinary teams and kitchen workflows.
• Develop food products and innovative recipes.
• Create a bakery, café, restaurant or cloud kitchen business model.
• Develop a professional food brand.
• Prepare a business plan and investor presentation.
• Pursue employment or entrepreneurship in the food and hospitality industry.

5. PROGRAMME STRUCTURE

YEAR I

SEMESTER I

FOUNDATION OF CULINARY ARTS, BAKERY & HOSPITALITY

Semester Objective

To introduce students to the hospitality industry, professional kitchen operations, basic cookery, bakery foundations, restaurant service and communication skills.

Subject 1

FLO101 – Introduction to Hospitality Industry

Theory Hours: 30

Modules

1. Introduction to hospitality
2. History and development of hospitality
3. Hospitality industry sectors
4. Hotels and hotel classifications
5. Types of accommodation
6. Hotel organizational structure
7. Major hotel departments
8. Career opportunities
9. Hospitality ethics
10. Guest service culture
11. Professional grooming
12. Professional conduct

Learning Outcome

Students will understand the structure of the hospitality industry and identify career opportunities.

Subject 2

FLO102 – Foundation of Food Production – I

Theory Hours: 30

Modules

1. Introduction to professional cookery
2. Kitchen organization
3. Kitchen brigade
4. Kitchen hierarchy
5. Kitchen equipment
6. Kitchen safety
7. Personal hygiene
8. Food hygiene
9. Knife identification
10. Knife handling
11. Vegetable identification
12. Classical vegetable cuts
13. Methods of cooking
14. Heat transfer
15. Stocks
16. Soups
17. Mother sauces
18. Salads
19. Egg cookery
20. Basic fish cookery
21. Food presentation basics

Subject 3

FLO103 – Foundation of Bakery & Patisserie – I

Theory Hours: 30

Modules

1. Introduction to bakery and patisserie
2. Bakery equipment
3. Bakery tools
4. Flour
5. Sugar
6. Fats
7. Eggs
8. Milk and dairy products
9. Yeast
10. Chemical raising agents
11. Dough and batter systems
12. Bread-making principles
13. Cake-making principles
14. Cookies
15. Basic desserts
16. Baking temperatures
17. Common bakery faults

Subject 4

FLO104 – Food & Beverage Service – I

Theory Hours: 30

Modules

1. Introduction to food service
2. Restaurant organization
3. Types of restaurants
4. Restaurant staff hierarchy
5. Service equipment
6. Crockery
7. Cutlery
8. Glassware
9. Linen
10. Mise-en-place
11. Mise-en-scène
12. Menu basics
13. Types of meals
14. Meal periods
15. Basic service methods
16. Table laying
17. Guest greeting
18. Order taking
19. Service sequence
20. Bill presentation

Subject 5

FLO105 – Rooms Division Operations – I

Theory Hours: 30

Modules

1. Introduction to Front Office
2. Front Office organization
3. Guest cycle
4. Reservation basics
5. Guest registration
6. Check-in procedures
7. Room types
8. Room status
9. Meal plans
10. Introduction to Housekeeping
11. Housekeeping organization
12. Guest room cleaning
13. Bed making
14. Housekeeping trolley
15. Basic room inspection

Subject 6

FLO106 – Communication & Professional Development – I

Theory and Activity Hours: 30

Modules

1. Basic English communication
2. Hospitality vocabulary
3. Listening skills
4. Speaking skills
5. Professional introductions
6. Telephone etiquette
7. Body language
8. Grooming
9. Teamwork
10. Professional behaviour
11. Time management
12. Confidence building

SEMESTER I PRACTICAL TRAINING

FLO107 – Culinary Skills Laboratory – I

Practical Hours: 120

Practical Competencies

• Knife handling
• Vegetable cuts
• Cooking methods
• Stocks
• Soups
• Sauces
• Salads
• Egg preparations
• Potato preparations
• Basic vegetable dishes
• Basic fish preparations
• Food plating

FLO108 – Bakery Skills Laboratory – I

Practical Hours: 90

Practical Products

• Basic breads
• Advanced breads
• Basic cake
• Muffins
• Cupcakes
• Cookies
• Brownies

FLO109 – Restaurant Service Laboratory – I

Practical Hours: 30

• Restaurant setup
• Table laying
• Napkin folding
• Basic service
• Guest greeting
• Order taking
• Service sequence

FLO110 – Rooms Division Laboratory – I

Practical Hours: 30

• Bed making
• Room cleaning
• Bathroom cleaning
• Housekeeping trolley setup
• Reservation role-play
• Check-in role-play

SEMESTER I PROJECT

Project Title: “Professional Menu”

Students will:

• Design a three-course menu
• Write standard recipes
• Prepare selected dishes
• Calculate basic food cost
• Present the menu professionally

SEMESTER II

INTERMEDIATE CULINARY, BAKERY & HOSPITALITY OPERATIONS

Semester Objective

To develop intermediate culinary skills with emphasis on Indian cuisine, pastry production, menu planning, food costing and hospitality operations.

Subject 1

FLO201 – Food Production & Menu Management – II

Theory Hours: 30

Modules

1. Menu planning
2. Menu design
3. Menu engineering basics
4. Standard recipes
5. Recipe writing
6. Recipe standardization
7. Food costing
8. Menu costing
9. Portion control
10. Quality control
11. Food storage
12. Inventory basics
13. Meat and poultry concepts
14. Rice
15. Cereals
16. Pulses
17. Dairy products
18. Plant-based alternatives

Subject 2

FLO202 – Bakery & Patisserie – II

Theory Hours: 30

Modules

1. Puff pastry
2. Laminated dough
3. Tarts
4. Pies
5. Meringue
6. Mousses
7. Puddings
8. Custards
9. Indian desserts

Subject 3

FLO203 – Indian Culinary Arts – I

Theory Hours: 30

Modules

1. History of Indian cuisine
2. Indian food culture
3. Indian spices
4. Indian herbs
5. Masalas
6. Wet masalas
7. Dry masalas
8. Indian gravies
9. Indian breads
10. Rice preparations
11. Indian breakfast
12. Indian snacks
13. Tandoor preparations
14. Vegetable preparations
15. Indian desserts

Subject 4

FLO204 – Food & Beverage Service – II

Theory Hours: 30

Modules

1. Tea
2. Coffee
3. Indian beverages
4. International non-alcoholic beverages
5. Juices
6. Mocktails
7. Bar setup basics
8. Beverage service
9. Wine awareness
10. Food and beverage pairing
11. Specialized service

Subject 5

FLO205 – Rooms Division Operations – II

Theory Hours: 30

Modules

1. Guest accounting basics
2. Checkout procedures
3. Guest settlement
4. Night audit introduction
5. Guest complaints
6. Service recovery
7. Hotel safety
8. Public area cleaning
9. Laundry operations
10. Linen management
11. Uniform management
12. Flower arrangement

Subject 6

FLO206 – Digital Skills & Hospitality Technology

Theory and Practical Hours: 30

Modules

1. MS Word
2. MS Excel
3. PowerPoint
4. Email communication
5. Digital documentation
6. Hospitality software introduction
7. POS basics
8. PMS introduction
9. Digital menu systems

Subject 7

FLO207 – Employability & Personality Development

Activity Hours: 30

Modules

1. Resume development
2. Interview preparation
3. Group discussion
4. Presentation skills
5. Leadership
6. Team management
7. Career planning
8. Professional etiquette
9. Workplace discipline
10. Mock interviews

SEMESTER II PRACTICAL TRAINING

FLO208 – Culinary Skills Laboratory – II

Practical Hours: 120

• Indian gravies
• Indian breads
• Indian breakfast
• Indian snacks
• Rice dishes
• Paneer preparations
• Vegetable dishes
• Continental menus
• Soups
• Salads
• Complete menu production

FLO209 – Bakery & Patisserie Laboratory – II

Practical Hours: 90

• Tarts
• Pies
• Puff pastry products
• Mousses
• Puddings
• Custards
• Indian sweets

FLO210 – Hospitality Operations Laboratory – II

Practical Hours: 60

• Tea and coffee service
• Mocktail preparation
• Checkout role-play
• Laundry procedures
• Flower arrangement
• Guest complaint handling

SEMESTER II PROJECT

Project Title: “Indian Food Experience”

Students will:

• Select one Indian regional cuisine
• Develop a complete menu
• Prepare selected dishes
• Create recipe cards
• Calculate food cost
• Present the cuisine and its culture

YEAR II

SEMESTER III

ADVANCED CULINARY OPERATIONS, BANQUETS & MANAGEMENT

Semester Objective

To develop advanced Indian culinary skills, bulk food production, banquet operations and hospitality management knowledge.

Subject 1

FLO301 – Advanced Indian Culinary Arts

Theory Hours: 30

Modules

1. Punjabi cuisine
2. Rajasthani cuisine
3. South Indian cuisine
4. Indian breads
5. Indian sweets

Subject 2

FLO302 – Quantity Food Production & Catering

Theory Hours: 30

Modules

1. Bulk cooking
2. Volume feeding
3. Recipe conversion
4. Yield calculation
5. Institutional catering
6. Industrial catering
7. Hospital catering
8. Corporate catering
9. Outdoor catering
10. Mobile catering
11. Food production scheduling
12. Large kitchen equipment
13. Bulk food safety

Subject 3

FLO303 – Advanced Bakery & Patisserie

Theory Hours: 30

Modules

1. Advanced cakes
2. Fillings
3. Frostings
4. Cream preparations
5. Chocolate basics
6. Dessert plating
7. Advanced breads
8. Croissants
9. Danish pastry
10. Product finishing
11. Bakery presentation

Subject 4

FLO304 – Banquet & Event Operations

Theory Hours: 30

Modules

1. Banquet organization
2. Banquet planning
3. Event planning
4. Buffet operations
5. Wedding catering
6. Corporate events
7. Conferences
8. Seminars
9. Theme events
10. Outdoor catering
11. Event budgeting
12. Staff planning
13. Event execution

Subject 5

FLO305 – Rooms Division Management – I

Theory Hours: 30

Modules

1. Management functions
2. Forecasting
3. Budgeting
4. Occupancy analysis
5. Room revenue
6. Housekeeping supervision
7. Guest room inspection
8. Guest relationship management
9. Customer loyalty

Subject 6

FLO306 – Food Science, Nutrition & Hygiene

Theory Hours: 30

Modules

1. Food composition
2. Food microbiology
3. Food contamination
4. Food safety
5. Food preservation
6. Nutrition
7. Macronutrients
8. Micronutrients
9. Balanced diet
10. Special diets
11. Food storage
12. Hygiene systems

Subject 7

FLO307 – Business Communication

Theory and Activity Hours: 30

• Professional email
• Business letters
• Report writing
• Presentation
• Meeting communication
• Business vocabulary
• Professional documentation

Subject 8

FLO308 – Hospitality Accounting & Cost Control

Theory Hours: 30

Modules

1. Accounting basics
2. Journal
3. Ledger
4. Trial balance
5. Financial statements
6. Hotel accounting
7. Departmental accounting
8. Food cost
9. Beverage cost
10. Cost control
11. Budget basics

SEMESTER III PRACTICAL TRAINING

FLO309 – Advanced Culinary & Catering Laboratory

Practical Hours: 120

• Regional Indian food festival
• Bulk cooking
• Menu production for 50–100 guests
• Indian breads
• Indian desserts
• Quantity food production

FLO310 – Banquet & Event Laboratory

Practical Hours: 60

• High tea
• Formal banquet
• Theme lunch
• Buffet setup
• Corporate event
• Wedding event planning
• Staff allocation
• Event execution

FLO311 – Advanced Bakery Laboratory

Practical Hours: 60

• Layer cakes
• Gateaux
• Advanced breads
• Croissants
• Danish pastry
• Chocolate products
• Plated desserts

SEMESTER III PROJECT

Project Title: “Florence Food Festival”

Students will work in teams to:

• Select a cuisine
• Develop a menu
• Plan food production
• Calculate cost
• Create event layout
• Prepare and serve food
• Manage the complete event

SEMESTER IV

INDUSTRIAL TRAINING & PROFESSIONAL INTERNSHIP

Duration

17 Weeks / Approximately 102 Working Days

The industrial training model is adapted from the university curriculum, which provides structured workplace exposure across Food Production, Food & Beverage Service, Front Office and Housekeeping.

Training Departments

1. Food Production
2. Bakery & Patisserie
3. Food & Beverage Service
4. Front Office
5. Housekeeping
6. Banquet Operations

Training Activities

• Hotel induction
• Department orientation
• Daily operational duties
• Mise-en-place
• Food production
• Bakery production
• Restaurant service
• Guest interaction
• Room operations
• Housekeeping operations
• Banquet participation
• Hygiene procedures
• Inventory exposure
• Team coordination

Mandatory Documents

1. Daily training logbook
2. Weekly training report
3. Departmental performance appraisal
4. SOP documentation
5. Industrial training report
6. Training completion certificate
7. Final presentation

YEAR III

SEMESTER V

INTERNATIONAL CUISINE & HOSPITALITY MANAGEMENT

Semester Objective

To develop global culinary knowledge, advanced bakery skills and management competency.

Subject 1

FLO501 – International Cuisine – I

Theory Hours: 30

Modules

1. Introduction to world cuisines
2. Asian culinary traditions
3. Chinese cuisine
4. Thai cuisine
5. Global food trends

Subject 2

FLO502 – Advanced Bakery & Patisserie – I

Theory Hours: 30

Modules

1. Flour treatment
2. Gluten development
3. Bakery troubleshooting
4. Bakery faults
5. Quick breads
6. Preferments
7. Sourdough
8. Artisan bread
9. Advanced cakes
10. Entremets
11. Modern desserts
12. Chocolate work
13. Celebration cakes

Subject 3

FLO503 – Advanced Food & Beverage Management – I

Theory Hours: 30

Modules

1. Restaurant planning
2. Restaurant layout
3. Menu engineering
4. Restaurant costing
5. Buffet management
6. Live counters
7. Catering management
8. Customer experience
9. Customer loyalty
10. Restaurant technology

Subject 4

FLO504 – Rooms Division Management – II

Theory Hours: 30

Modules

1. Housekeeping planning
2. Workforce planning
3. Duty rosters
4. Inventory management
5. Interior decoration
6. Guest room design
7. Hotel maintenance
8. Vendor management
9. Outsourcing
10. Sustainable housekeeping
11. Smart rooms

Subject 5

FLO505 – Hospitality Facility Planning

Theory Hours: 30

Modules

1. Hotel planning
2. Kitchen planning
3. Restaurant layout
4. Bakery layout
5. Equipment planning
6. Workflow planning
7. Space utilization
8. Safety planning
9. Utility planning

Subject 6

FLO506 – Financial Management

Theory Hours: 30

Modules

1. Budgeting
2. Profit and loss
3. Cash flow
4. Investment
5. Financial analysis
6. Break-even analysis
7. Business finance
8. Capital requirements

Subject 7

FLO507 – Hospitality Marketing & Branding

Theory Hours: 30

Modules

1. Hospitality marketing
2. Brand identity
3. Customer segmentation
4. Digital marketing
5. Social media marketing
6. Restaurant promotion
7. Food branding
8. Customer retention

Subject 8

FLO508 – Management & Leadership

Theory Hours: 30

Modules

1. Management principles
2. Planning
3. Organizing
4. Decision making
5. Leadership styles
6. Team management
7. Motivation
8. Conflict management
9. Organizational behaviour

SEMESTER V PRACTICAL TRAINING

FLO509 – International Cuisine Laboratory – I

• Chinese cuisine
• Thai cuisine
• Rice dishes

FLO510 – Advanced Bakery Laboratory – I

Practical Hours: 90

• Artisan breads
• Sourdough
• Advanced cakes
• Entremets
• Chocolate products
• Modern desserts
• Celebration cakes

FLO511 – Hospitality Management Laboratory

Practical Hours: 30

• Restaurant concept
• Menu engineering
• Kitchen layout
• Restaurant layout
• Marketing campaign
• Financial plan

SEMESTER V PROJECT

Project Title: “Create a Premium Restaurant Concept”

Students will develop:

• Restaurant name
• Brand identity
• Target audience
• Menu
• Costing
• Kitchen layout
• Restaurant layout
• Marketing plan
• Financial projection

SEMESTER VI

CULINARY INNOVATION, ENTREPRENEURSHIP & CAREER LAUNCH

Semester Objective

To prepare students for professional careers, entrepreneurship and food business development.

Subject 1

FLO601 – International Cuisine – II

Theory Hours: 30

Modules

1. Mediterranean cuisine
2. Italian cuisine
3. Food styling
4. Food photography
5. Studio kitchen concepts

Subject 2

FLO602 – Advanced Bakery & Patisserie – II

Theory Hours: 30

Modules

1. Modern French pastry
2. Product development
3. Bakery production planning
4. Bakery business operations

Subject 3

FLO603 – Advanced Food Business & Restaurant Management

Theory Hours: 30

Modules

1. Restaurant operations
2. Café management
3. QSR management
4. Cloud kitchen
5. Food delivery
6. Food aggregators
7. Customer analytics
8. Restaurant technology
9. Multi-outlet operations

Subject 4

FLO604 – Revenue Management & AI

Theory and Practical Hours: 30

Modules

1. Revenue management
2. Demand forecasting
3. Pricing
4. Yield management
5. Revenue indicators
6. Customer segmentation
7. AI-based forecasting
8. Dynamic pricing
9. Hospitality analytics

Subject 5

FLO605 – Entrepreneurship Development

Theory and Project Hours: 30

Modules

1. Business idea development
2. Market research
3. Business model
4. Business plan
5. Bakery startup
6. Café startup
7. Restaurant startup
8. Cloud kitchen
9. Catering business
10. Franchise model
11. Funding
12. Investor pitch

Subject 6

FLO606 – Hospitality Law & Food Compliance

Theory Hours: 30

Modules

1. Hospitality law
2. Food safety laws
3. FSSAI awareness
4. Licensing
5. Consumer protection
6. Contracts
7. Labour laws
8. Business registration
9. Intellectual property
10. Digital and cyber compliance

Subject 7

FLO607 – Human Resource Management

Theory Hours: 30

Modules

1. Recruitment
2. Employee selection
3. Training
4. Performance management
5. Employee engagement
6. Salary structure
7. Workplace policies
8. Team retention

Subject 8

FLO608 – Global Culture & Professional Etiquette

Theory and Activity Hours: 30

Modules

1. Cultural diversity
2. International guest behaviour
3. Cross-cultural communication
4. Global hospitality standards
5. Cultural sensitivity
6. International professional etiquette

SEMESTER VI PRACTICAL TRAINING

FLO609 – International Cuisine Laboratory – II

Practical Hours: 120

• Mediterranean cuisine
• Italian cuisine
• Chef’s tasting menu

FLO611 – Food Business & Entrepreneurship Laboratory

Practical Hours: 60

• Business model creation
• Brand development
• Product development
• Food photography
• Social media content
• Business costing
• Investor pitch

FINAL CAPSTONE PROJECT

Each student will select one project:

1. Bakery startup
2. Café concept
3. Restaurant concept
4. Cloud kitchen
5. Catering business
6. Food product development
7. Culinary brand
8. Hospitality startup
9. Food franchise concept

Final Project Deliverables

• Business concept
• Market research
• Brand identity
• Menu
• Standard recipes
• Product development
• Food costing
• Financial projection
• Marketing plan
• Business plan
• Investor pitch
• Final presentation

6. PRACTICAL LEARNING MODEL

The Florence programme will follow:

30% Theory + 70% Practical and Applied Learning

Practical learning will include:

• Individual practical sessions
• Team production
• Chef demonstrations
• Recipe practice
• Live kitchen operations
• Restaurant service
• Food festivals
• Banquet events
• Industry visits
• Guest chef sessions
• Competitions
• Industrial training
• Business projects

7. ASSESSMENT SYSTEM

Assessment system details are not specified in the provided programme document.

9. CAREER OPPORTUNITIES

Graduates may work as:

• Commis Chef
• Chef de Partie
• Professional Chef
• Bakery Chef
• Pastry Chef
• Cake Artist
• Chocolatier
• Restaurant Supervisor
• Restaurant Manager
• Food & Beverage Executive
• Banquet Executive
• Catering Manager
• Kitchen Supervisor
• Food Production Executive
• Culinary Trainer
• Food Stylist
• Food Content Creator
• Food Entrepreneur
• Bakery Owner
• Café Owner
• Restaurant Owner
• Cloud Kitchen Founder
• Catering Entrepreneur

10. PROGRAMME SUMMARY

The Florence 3-Year Professional Programme is designed as a complete career pathway.

Year I: Foundation and professional skill development

Year II: Advanced culinary operations and real industry experience

Year III: International expertise, management, innovation and entrepreneurship

The programme prepares students not only to secure employment but also to build successful culinary and hospitality businesses.