SSCA offers B.Sc courses in two disciplines namely Culinary Arts, Hospitality and Culinary Management. The B.Sc course is a three years full-time course, where the course has been divided into six semesters. The college offers 2 specializations namely culinary Arts, Hospitality and Culinary Management under the B.Sc course.

Symbiosis School of Culinary Arts B.Sc Admission Dates

Event Dates
Program Registration Start Date To be Notified

Symbiosis School of Culinary Arts B.Sc Fees

The total fees for a 3 year B.Sc Culinary Arts is INR 11,49,000 and INR 8,25,000 for B.Sc Hospitality & Culinary Management. The fee structure for the B.Sc program is given below:

Fee Component B.Sc (Culinary Arts) Fee in INR B.Sc (Hospitality & Culinary Management) Fee in INR
Academic Fees (Per Annum)  3,83,000 2,75,000
Institute Deposit (Refundable) 20,000 20,000

Symbiosis School of Culinary Arts B.Sc Fees: with hostel 

SSCA Pune provides hostel accommodation to its B.Sc students with all the modern infrastructure. The facilities provided include Internet, music room, common room, TV cable, salon, indoor games, etc. Fees for such rooms vary in the below mentioned manner:

Hostel and Mess Fees for Indian & International Students. Amount in INR (for Indian Students)
Academic fee (per annum) INR 78,000
Hostel Deposit (refundable) INR 15,000
Hostel Fees (Triple Sharing) INR 1,14,900
Total INR 2,07,900

Symbiosis School of Culinary Arts B.Sc Eligibility

Students seeking admission to the B.Sc course at SSCA Pune are required to fulfill the following eligibility criteria given below: 

Course Specializations Eligibility Criteria
B.Sc Culinary Arts Passed Class 12 from a recognized Board with an aggregate of at least 50% marks. 
Hospitality and Culinary Management

Symbiosis School of Culinary Arts B.Sc Eligibility Criteria

  • Indian Students: Candidates must have passed Class 12 or equivalent examination from any recognised Board with an aggregate of at least 50% marks (45% for SC/ST).
  • A candidate who has appeared for his / her Class 12 examination is also eligible to apply. However, hi/her admission will be subject to obtaining a minimum of 50% marks (45% for SC/ST).
  • For International Students: (NRI/PIO/Foreign Nationals):
  • Passed / Appeared 10+2 examinations
  • Do not have to appear for the entrance exam (SET/JEE) in India.
  • International Student’s eligibility as per SCEI norms.

Symbiosis School of Culinary Arts B.Sc. Admission 2022 

Admission to the SSCA B.Sc program is based on the candidate's performance in the previous qualifying examination. 

How To Apply?

Candidates can apply for the course in SSCA only in Online Mode. The step-by-step process of applying is given below: 

  • Visit the Official Website of SSCA
  • Register using valid Phone Numbers, Email Addresses, City, etc.
  • A login credential will be generated, then log in using the credential, and fill in the form with academic and personal details.
  • The application fee must be paid online through Net banking/ Debit Card/ Credit Card.
  • Submit the application form

Documents Required:

  • Class X, XII mark sheet and Certificate
  • Photographs

Symbiosis School of Culinary Arts Course Curriculum

 

B.Sc course is available in two specializations namely Culinary Arts and Hospitality and Culinary Management at SSCA Pune. The semester-wise course curriculum of the B.Sc course at SSCA Pune is provided in the table given below:

 

  1. B.Sc Culinary Arts

Semester I Semester II
Culinary Foundation (Theory) Sociology and Anthropology of Gastronomy
Culinary Foundation (Practical) Applied Nutrition
Basic Bakery and Pastry Art (Theory) Indian Cuisine and Culture 1 (Theory)
Basic Bakery and Pastry Art (Practical) Regional Indian Culture 1 (Practical)
Fundamentals of Food Sciences Food and Beverage Service Operations 1 (Theory)
French Food and Beverage Service Operations 1(Practical)
Environmental Studies Communication Skills
Food and Catering Law
Culinary Maths
Semester III Semester IV 
European Culture and Cuisine (Theory) Internship
European Culture (Practical) Semester V
Indian Cuisine and Culture 2 (Theory) Advance Bakery and Pastry Art (Theory)
Regional Indian Cuisine 2 (Practical Bulk Cooking) Advance Bakery and Pastry Art (Practical)
Food and Beverage Service Operations 2 (Theory) Global and Contemporary Cuisine (Theory)
Food and Beverage Service Operations 2 (Practical) Global and Contemporary Cuisine (Practical)
Computer Fundamentals and Web Development in Hospitality Entrepreneurship in the Food Industry
Food and Wine Pairing Contemporary Restaurant and Kitchen Design
Summer Internship Introduction to Business Communication
Integrated Disaster Management International Food Safety Standards Certification
Semester VI
Asian Cuisine and Culture (Theory) Research Methodology
Asian Cuisine and Culture (Practical) Dissertation
Human Resources Management Food Journalism (Elective)
Services Marketing Food Photography (Elective)
Art of Garde Manger and Food Styling (Elective) Confectionery Techniques (Elective)
Showpiece Making (Elective)
 

  1. Hospitality and Culinary Management

Semester I Semester II
Hospitality Today: Introduction Indian Culinary Foundation (Theory)
European Culinary Foundation (Theory) Indian Culinary Basic and Bulk Cooking (Practical)
European Culinary Foundation (Practical) Basic Bakery & Pastry Art (Theory)
Food and Beverage Service Operations (Theory) Basic Bakery & Pastry Art (Practical)
Food and Beverage Service Operations (Practical) Rooms Division Operations- Theory II
Rooms Division Operations - Theory I Rooms Division Operations- Practical II
Rooms Division Operations - Practical I Hospitality Sales and Marketing
Hospitality French Computer Fundamentals and Web Applications in Hospitality (Practical) 
Sustainability and Environmental Studies Catering Operations and Management
Hospitality Communication Skills
Semester III Semester IV
Industry Internship Basic Bakery & Pastry Art (Theory)
Basic Bakery & Pastry Art (Practical)
Global Cuisine (Theory)
Global Cuisine (Practical)
Security and Loss Prevention
Hospitality Business Communication-II
Food and Beverage Service Management
Food and Beverage Service Management (Practical)
Supervision in the Hospitality Industry
Integrated Disaster Management **
Semester V Semester VI
Summer Internship- 6 weeks Leadership and Management in the Hospitality Industry
Rooms Division Management- Theory Statistics and Research Methodology
Rooms Division Management- Practical Managing Hospitality Human Resources
Planning and Control for Food and Beverage Operations Dissertation
Revenue Management Event Management(Elective)
Hospitality Facilities Management and Design Resort Management(Elective)
Entrepreneurship in the Service Industry Advanced Bakery and Pastry Practical(Elective)
Hospitality Law Contemporary Cuisine Practical (Elective)
Asian Cuisine Practical (Elective)
Convention Service and management (Elective)
Total Quality Management(Elective)
Rooms Division Management (Elective)
Managerial Economics (Elective)
 

Symbiosis School of Culinary Arts Placements 

SSCA has a dedicated placement cell that provides students with appropriate training and placement opportunities. The batch of 2018 B.Sc (Culinary Arts) saw a successful placement season around 80% students got placed and in previous year around 75% students were offered placements at reputed organizations and businesses. 

The recent batches of B.Sc (Culinary Arts) saw a successful placement season with students getting placed at reputed organizations and businesses. The recruiters included the top Indian and International Hotels Chains in India, Gulf Countries and other continents. Few students have been placed in related culinary fields like the food journalism and food styling and food photography. Many students realised the value of starting early as entrepreneurs and have started on their won with food businesses

The institute provides national and International Internships. Internships for all students are provided only in 5star properties for hotels, A grade speciality restaurants and bakery/ patisserie outlets and reputed other related hospitality industry organisation. Internship venues for students at SSAC include international and local Indian venues in best of the properties. 

For all details click here: SSCA Placement

Symbiosis School of Culinary Arts B.Sc. FAQs

Ques. I have passed Class 12 with Commerce subjects. Can I apply to the B.Sc. course?

Ans. In order to be considered eligible for admission to the B.Sc program at SSCA, students must have passed Class 12 in relevant discipline from a recognized board.

Ques. Is there any reservation for the reserved category candidates?

Ans. Yes. Reservation in the admission is offered to students belonging to the reserved category. 

Ques. Can I opt for the B.Sc Course in distance learning mode at SSCA?

Ans. No. SSCA does not offer B.Sc courses in distance learning mode.