DEPARTMENT OF CULINARY ARTS, MANIPAL UNIVERSITY Regulations and Course Structure for B.A. in Culinary Arts 1. Title of the Programme: The programme shall be called as B.A. in Culinary Arts 2. Admission Procedure: Eligible students are admitted on the basis of rank obtained in the All India Manipal University Online Entrance Test, Panel interview, Group discussion and personal interview. Seats are also reserved for NRI/ Foreign students. 2.1 Eligibility for Admission 2.1.1 A pass in 10+2 or an equivalent examination approved by Manipal University with 40% marks. 2.1.2 Eligible NRI/ Foreign students are admitted based on their qualifying examination performance. 3. Duration of the Programme: The programme shall be of three years spread over 6 Semesters. 4. Medium of Instruction:The medium of instruction and examination shall be in English. 5. Attendance: 5.1 All students must attend every lecture, tutorial and practical classes. 5.2 A student with less than 75% attendance in individual courses shall not be permitted to write the end semester examination in that course and will be given DT letter grade in the course. Attendance of lectures, tests, practicals and tutorials are all counted towards the Calculation of this attendance percentage. 5.3. The aggregate percentage of attendance of the student during thesemester will be entered in his/her grade sheet of that semester. 6. Summer Term: A summer term of six to eight weeks duration during summer vacation will be conducted for the students who have attendance shortage. If the course is offered, students with F/I grades are also allowed to register for summer term. A student is permitted to take a maximum four subjects during the summer term after payment of the prescribed fees. The number of contact hours per week per subject will be six to eight against three to four per course in the regular semester. The evaluation process for summer term will be same as that of the regular semester. There will be regular internal assessment and examination at the end of the summer semester. However there will be no makeup examination at the end of summer semester. 7. Registration: Every student is to register for the courses at the commencement of each semesteron the day notified in the academic calendar. 1
8. Re-registration: Students can re-register in one or more subjects of the previous semester/s in which they have F grade/s by paying the prescribed fees if these subjects are offered in the summer term. Students re-registered need to attend regular classes, sessionals tests, submits assignments, and maintains attendance requirements. There will be regular continuous evaluation, in-semester and end semester examination.however re-registration during a semester will be allowed only with prior permission HOI. 9. Evaluation Procedure 9.1 : There shall be periodical tests and course work in each subject of specialization conducted at regular intervals in theory and as assigned to each subject. In case of sessional examination average of the two will be considered for computing sessional marks. assessment is based on continuous assessment as designed by the concerned faculty member. 9.2. Outline of evaluation A. The academic performance of a student is evaluated internally by the course instructor/s concerned. B. The performance of student in each theory course is evaluated of a maximum of 100 marks of which 70 marks are for In-Semester and 30 marks for the End Semester assessments. C. The In-semester assessment in theory subjects is based on sessional tests, assignments, projects, presentations, quizzes,case presentations, seminars etc. D. The student performance in practical is also evaluated out of a maximum of 100 marks, and is based totally on In-Semester assessment of which 70 marks are awarded based on their class performance and 30 marks based on the test/s conducted. E. Course plan and evaluation plan, including the distribution of the weightage for each of the components, approved by the HOD, are given by the Course Instructor at the beginning of the semester. F. The performance of students in the sessional tests and assignments is properly documented and announced within the scheduled period after the tests by the course instructor. G. The overall performance of a student in a course is expressed in terms of a Letter Grade H. Evaluation of Industrial Training Report: During the Second & Fourth semester of the B.A. in Culinary Arts programme, a student will have to undergo Industrial Training for a minimum of 6 weeks duration for each semester. The industrial Training evaluation will be done internally by the faculty considering the training report, written examination and viva voce during the Third & FifthSemester. 2
I. Evaluation of Project Work Dissertation/ Thesis: A student shall carry out a Project Work in the final Semester. Evaluation and viva voce will be after the completion of the Project Work and submission of the Project report. The final evaluation and viva voce will be conducted by a panel of examiners including the internal guide. 10. Examinations 10.1. End Semester Examinations: The end semester examination will be conducted only in the courses offered in the current semester. That is, at the end of the odd semester, examinations in the courses of the odd semester will be conducted. Similarly, at the end of the even semester, examinations will be conducted only in the courses of the even semester. However, for the students of the final semester, the examinations of odd semester courses and even semester courses will be conducted at the end of the final semester. 10.2 Students who fail to appear for end-semester examination will be awarded n F grade on the grade sheet. In exception to the above clause, those who fail to appear for end- semester examinations due to genuine reasons are eligible for I grade Incomplete). In all such case, an approval of the Principal is necessary. 10.3 Make up examinations will be held at the end of the semester break to help the students who fail to secure E or better grades in their regular attempt and also for those who missed regular examinations due to valid reasons. 10.4. The cut off marks for grades in the makeup examinations will be the same as those in the regular end-semester examinations. However, the maximum grade that will be awarded in subsequent examinations to those students who were once awarded F grade in any subject will be C. Students who are I grade however, are eligible for whatever grade they achieve in subsequent examination. 11.Revaluation of answer papers: A student may apply for the revaluation of end-semester examination by submitting an application along with the specified fee. The student will be able to see his/her answer paper and the scheme of evaluation on a scheduled date and if not satisfied with the assessment, he/she can request for revaluation. The revaluation fee will be refunded in case of any change in grade after revaluation. 12. Withholding of results: Results will be withheld when a student has not paid his/her dues or there is a case of Disciplinary action pending against him/her. 13. Relative Grading Marks obtained in the in-semester and end-semester examinations are added together and a 10- point grading system is used to award the student with an overall letter grade for the course. 3
The final evaluation of the course is carried out on a Ten Point Grading System. Letter Grades and Grade Points are as shown below: Letter Grade A+ A B C D E F/I/DT Grade Points 10 9 8 7 6 5 0 A student who earns a minimum of 5 grade points (E grade) in a course is declared to have successfully completed the course, and earned the credits assigned to that course. A course successfully completed cannot be repeated. A student should have appeared for the end-semester examination of the prescribed course of study (mere appearance in the continuous assessment tests is not sufficient) to be eligible for the award of a passing grade in the course. A minimum of 40% of marks in aggregate as well as in the End Semester Examinations is essential to be awarded a passing grade in a theory course. If a student is not eligible to appear in the end-semester examination owing to his/her not fulfilling the minimum attendance requirements, in any course, he/she will be awarded a DT grade (detained) on the grade sheet and he/she has to fulfill the minimum attendance requirements by re-registering for those courses at the next available opportunity. 13.1 Grade Point Average (GPA) The grade points are weighted in accordance with the number of credits assigned to a theory or practical subject and it is a product of credit and grade value. The Grade Point Average (GPA) is the weighted average of grade points awarded to a candidate. grade points of a particular Semester GPA = ------------------------------------------------------- number of credits of the Semester GPA for each semester will be calculated for those candidates who have passed all the subjects of that particular semester of the course. 13.2 Cumulative Grade Point Average (CGPA) The weighted average of GPA s of all semesters that the student has completed at any point of time is the cumulative grade point average (CGPA) at that point of time. CGPA up to any semester will be calculated only for those students who have passed all the subjects up to that semester. Generally, CGPA is calculated after the successful completion of the entire course. (GPA of each Semester * Corresponding number of credits) CGPA = -------------------------------------------------------------------------------- Sum of the entire course credits After the results are declared, grade cards will be issued to each student, which will contain the list of subjects for that semester and the grades obtained by the student. 4
14. Promotion Criteria Each subject theory is expressed in terms of certain number of credits as per section11. The number of credits assigned to a subject depends on the number of contact hours per week. A student earns full credits for a subject registered if he/she secures a letter grade credit E or better. Year Maximum credit Passes Minimum Credit Passes 1 st year to 2 nd year 56 45 2 nd year to 3 rd year 54 88 For the award of degree 150 150 including externship 15. Requirements for Graduation A student completes the requirements for graduation If he/she has fulfilled all minimum requirements of study and earned the number of credits specified in the prescribed courses of study. Paid all dues to the Institute. No case of disciplinary action pending against him/her. 16. Course Description Course : The courses offered are coded with 3letters indicating the name of the course followed by 3 digits. The first digit indicates the year and second two digits indicate the subject code. Odd numbers indicate the odd semester and even numbers indicate the even semester. 5
Lecture Tutorial Practical Term-end examination 17. Course Structure First Semester No. of hours per week Evaluation Scheme Title BAC 101 Culinary Foundation Level 1 (T) 3 1-4 70 30 100 BAC 103 Introduction to Basic Bakery and Pastry Art Level 1(T) 3 1-4 70 30 100 BAC 105 Indian Cuisine and Culture Level 1 (T) 3 - - 3 70 30 100 BAC 107 Applied Business Communication (T) 2 - - 2 70 30 100 BAC 109 International Food Safety (HACCP) (T) 3 - - 3 70 30 100 BAC 111 Culinary Foundation Level 1(P) - - 4 2 100-100 BAC 113 Introduction to Basic Bakery and Pastry Art Level 1 (P) - - 4 2 100-100 BAC 115 Indian Cuisine and Culture Level 1(P) - - 4 2 100-100 BAC 117 Food and Beverage Service (P) - - 6 4 100-100 14 2 18 26 750 150 900 6
Lecture Tutorial Practical Term-end examination Second Semester No. of Hours per week Evaluation Scheme Title BAC 102 Culinary Foundation Level II (T) 3 1-4 70 30 100 BAC 104 Basic Bakery and Pastry Art- Level II (T) 3 1-4 70 30 100 BAC 106 Indian Cuisine and Culture Level II (T) 3 - - 3 70 30 100 BAC 108 Conversational French 2 - - 2 70 30 100 BAC 110 International Food Safety (HACCP) (P) - 2 1 100-100 BAC 112 Culinary Skill Foundation Level II (P) - - 4 2 100-100 BAC 114 Basic Bakery and Pastry Art- Level II (P) - - 4 2 100-100 BAC 116 Indian Cuisine and Culture Level II (P) - - 4 2 100-100 BAC 118 Food and Wine Pairing (P) - - 6 4 100-100 BAC 120 Culinary Internship - - - 6 100-100 11-20 30 880 120 1000 7
Lecture Tutorial Practical Term-end examination Third Semester No. of Hours per week Evaluation Scheme Title BAC 201 Cuisines of Asia (T) 3 1-4 70 30 100 BAC 203 Advanced Patisserie Techniques(T) 3 - - 3 70 30 100 BAC 205 Food & Beverage Service Management (T) 3 - - 3 70 30 100 BAC 207 Food Sociology and Anthropology (T) 3 - - 3 70 30 100 BAC 209 Nutrition & Dietary Studies (T) 2-2 100-100 BAC 211 Advanced Patisserie Techniques (P) - - 4 2 100-100 BAC 213 Contemporary Food Service (P) - - 4 2 100-100 BAC 215 Cuisines of Asia (P) - - 4 2 100-100 BAC 217 Internet, Intranet & Web-based Applications in Hospitality (P) - - 2 1 100-100 BAC 219 Cuisines of America (P) - - 4 2 100-100 14 1 18 24 880 120 1000 8
Lecture Tutorial Practical Term-end examination Fourth Semester No. of Hours per week Evaluation Scheme Title BAC 202 Global Cuisine & Gastronomy (T) 3 1-4 70 30 100 BAC 204 Food Cost & Inventory Management (T) 3 - - 3 70 30 100 BAC 206 Contemporary Restaurant & Kitchen Design (T) 3 - - 3 70 30 100 BAC 208 Culinary Accounting and Maths (T) 3 - - 3 70 30 100 BAC 210 International Human Resource and Organisation Behaviour (T) 3 - - 3 70 30 100 BAC 212 Global Cuisine & Gastronomy (P) - - 4 2 100-100 BAC 214 Showpiece & Confectionery Techniques(P) - 4 2 100-100 BAC 216 Conference and Convention Culinary Management (P) - - 4 2 100-100 BAC 218 Contemporary Restaurant and Fast Food Service(P) - - 4 2 100-100 BAC 220 Culinary Internship - - - 6 100-100 15 1 16 30 850 150 1000 9
Lecture Tutorial Practical Term-end examination Fifth Semester No. of hours per week Evaluation Scheme Title BAC 301 Leaderships for Chefs (T) 3 - - 3 70 30 100 BAC 303 Research Methodology (T) 2 1-3 70 30 100 BAC 305 Fast Food Chain Management & Entrepreneurship (T) 3 - - 3 70 30 100 BAC 307 Marketing Management & Consumer Behaviour (T) 3 1-4 70 30 100 BAC 309 Food Photography &Food writing (T) 3 - - 3 70 30 100 BAC 311 Indian Contemporary Cuisine(P) - - 4 2 100-100 BAC 313 Advanced Showpiece & Confectionary Techniques(P) - - 4 2 100-100 BAC 315 Garde-Manger Food Styling & Presentation (P) - - 4 2 100-100 BAC 317 Modern Events& Banquet Management (P) - - 4 2 100-100 14 2 16 24 750 150 900 BAC 302 Area Sixth Semester (Externship) Professional Development Externship 18 weeks Evaluation Scheme External Senior Thesis 6 400-400 Hotel Externship 6 100-100 Project Report & Viva 4 100-100 16 600-600 10
Consolidated Semester I II III IV V VII 26 30 24 30 24 16 150 Consolidated Marks Semester I II III IV V VII Grand Theory 500 400 500 500 500 - Practical 400 500 500 400 400 600 Internship - 100-100 - - 900 1000 1000 1000 900 600 5400 Industrial Training Year No. of Weeks Supervised Work Experience (SWE) in Hours First 6 288 Second 6 288 Third 18 864 30 1440 11