BS Culinary Arts Management
The Bachelor of Science (BS) in Culinary Arts Management is a four years undergraduate program designed to develop highly skilled culinary professionals with strong management and entrepreneurial capabilities. This program integrates culinary expertise with business management, human nutrition, and hospitality operations. Graduates will be equipped to excel in professional kitchens, hotels, resorts, catering businesses, and entrepreneurial ventures.
- 4 Years / Onsite
- Intakes: Fall & Spring
Overview
This includes a curriculum that covers essential subjects such as business communication, organizational behavior, financial accounting, marketing principles, and management. Students will also learn about business law, economics, and entrepreneurship. The program emphasizes practical learning through case studies, projects, and internships, allowing students to apply theoretical knowledge in real-world business situations. Students will develop critical thinking, problem-solving, and communication skills, providing a strong foundation for their careers in business.
Rationale & Justification
The culinary and hospitality industry in Pakistan is growing rapidly, creating a high demand for qualified culinary professionals who possess both technical and managerial skills. This program addresses the existing gap by producing graduates with advanced culinary techniques, business management acumen, and leadership abilities. The degree aligns with Pakistan’s Vision 2030 and the UN Sustainable Development Goals (SDGs), promoting economic growth, job creation, sustainable food practices, and cultural exchange.
Alignment With Sustainable Development Goals
SDG 4: Quality Education – Providing inclusive and skill-based culinary education.
SDG 8: Decent Work and Economic Growth – Equipping graduates with market-driven skills to contribute to national and international hospitality sectors.
SDG 12: Responsible Consumption and Production – Encouraging sustainable food production and waste reduction.
SDG 17: Partnerships for the Goals – Promoting collaboration with hospitality industry stakeholders and international institutions.
Program Objectives
To impart advanced knowledge of culinary arts, human nutrition, and business management:
- To prepare graduates with strong leadership, management, and decision-making skills in culinary and hospitality industries.
- To foster innovation and entrepreneurship in the culinary and food-service sector.
- To develop graduates who are socially responsible and ethically driven in their professional conduct.
- To provide students with global perspectives on culinary trends and international cuisine.
Course Learning Outcomes
CLO 1: Demonstrate advanced culinary techniques and professional kitchen practices according to industry standards.
CLO 2: Apply principles of food science, nutrition, and hygiene in the preparation and presentation of food products.
CLO 3: Manage culinary operations effectively using concepts of business management and entrepreneurship.
CLO 4: Exhibit leadership, teamwork, and ethical behavior in professional culinary environments.
CLO 5: Integrate sustainable and innovative practices in food production, menu design, and waste management.
Program Learning Outcomes
PLO 1: Demonstrate comprehensive knowledge of culinary arts, human nutrition, and business management.
PLO 2: professional culinary techniques and management skills in hospitality operations.
PLO 3: Exhibit leadership, teamwork, and effective communication skills in multicultural and multidisciplinary settings.
PLO 4: Demonstrate critical thinking, problem-solving, and innovative approaches in culinary enterprises.
PLO 5: Apply sustainable and ethical practices in professional kitchen and food-service management.
PLO 6: Engage in lifelong learning and adapt to evolving trends in global culinary arts and hospitality.
Study Plan
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BS Culinary Arts Management |
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|
Sr. No. |
Semester |
Subject Code |
Subject Name |
Credit Hours |
Total Credit Hours in Semester |
|
1 |
1 |
ENGL101 |
English 1 (Functional English) |
3 |
18 |
|
2 |
1 |
BUSS111 |
Principles of Management |
3 |
|
|
3 |
1 |
HTM101 |
Fundamentals of Culinary Arts |
3 |
|
|
4 |
1 |
ACCT111 |
Financial Accounting 1 |
3 |
|
|
5 |
1 |
BUSS131 |
Principles of Marketing |
|
|
|
6 |
1 |
ISLM101 |
Islamic Studies |
2 |
|
|
7 |
1 |
|
Fehm Quran |
1 |
|
|
8 |
2 |
BUSS101 |
Introduction to Business |
3 |
18 |
|
9 |
2 |
ENGL102 |
English || (Expository English) |
3 |
|
|
10 |
2 |
BUSS141 |
Principles of Human Resource |
3 |
|
|
11 |
2 |
GEN281 |
Ideology and Constitution of Pakistan |
2 |
|
|
12 |
2 |
|
Introduction to Computer |
3 |
|
|
13 |
2 |
CAM101 |
Advance Techniques in Culinary Arts |
3 |
|
|
14 |
2 |
|
Fehm Quran |
1 |
|
|
15 |
3 |
BUSS312 |
Organizational Behavior |
3 |
18 |
|
16 |
3 |
ECON111 |
Principles of Microeconomics |
3 |
|
|
17 |
3 |
PSYC101 |
Psychology |
3 |
|
|
18 |
3 |
CAM102 |
Anatomy of Meat |
3 |
|
|
19 |
3 |
CAM103 |
Introduction to Pastry Arts |
3 |
|
|
20 |
3 |
|
Business Mathematics |
3 |
|
|
21 |
4 |
BUSS315 |
Entrepreneurship |
3 |
18 |
|
22 |
4 |
SOCL101 |
Introduction to Sociology |
3 |
|
|
23 |
4 |
ECON222 |
Macro Economics and Economy of Pakistan |
3 |
|
|
24 |
4 |
|
Business Statistics |
3 |
|
|
25 |
4 |
CAM202 |
Edible Sea Life |
3 |
|
|
26 |
4 |
ENVN101 |
Fundamentals of Environmental Science |
3 |
|
|
27 |
5 |
BUSS173 |
Occupational Health and Safety |
3 |
15 |
|
28 |
5 |
CAM203 |
Cold Kitchen Mastery |
3 |
|
|
29 |
5 |
CAM204 |
Food Safety and Food Styling |
3 |
|
|
30 |
5 |
HTM205 |
Event Management |
3 |
|
|
31 |
5 |
BUSS472 |
Project Management |
3 |
|
|
32 |
6 |
PSIR102 |
Introduction to International Relations |
3 |
15 |
|
33 |
6 |
CAM301 |
Baking Science and Techniques |
3 |
|
|
35 |
6 |
CAM304 |
World Cuisines and Culinary Practices |
3 |
|
|
36 |
6 |
BUSS381 |
Research Methods in Business |
3 |
|
|
37 |
6 |
CAM305 |
Menu Engineering and Profit Strategies |
3 |
|
|
38 |
7 |
CAM306 |
Advance Pastry Arts |
3 |
15 |
|
39 |
7 |
CAM307 |
Kitchen Management and Leadership |
3 |
|
|
40 |
7 |
CAM308 |
Wellness Cuisine |
3 |
|
|
41 |
7 |
HTM114 |
International Language 1 |
3 |
|
|
42 |
7 |
|
Internship |
3 |
|
|
43 |
8 |
CAM214 |
Barista and Coffee Skills |
3 |
12 |
|
44 |
8 |
CAM215 |
French Language 2 |
3 |
|
|
45 |
8 |
|
Internship |
3 |
|
|
46 |
8 |
CAM216 |
Biochemistry |
3 |
|
|
|
|
|
Total Credit Hours |
129 |
|