Degree in Culinary Management
The Degree in Culinary Management at Kamaxi College of Culinary Arts (KCCA) is a three-year program that prepares students for dynamic careers in hospitality, tourism, and culinary management. Designed to provide a blend of culinary expertise and business acumen, the course offers hands-on training, industry exposure, and mentorship from seasoned professionals. Upon completion, graduates are equipped to become NSQF Level 5.5 Sous Chefs, gaining an internationally recognised qualification that enhances their global employability. The program includes intensive practical sessions, live kitchen training, internships, and on-the-job learning, ensuring students develop strong technical skills, leadership abilities, and business management insights.
Affiliated with Goa University and the Tourism and Hospitality Sector Skill Council, KCCA’s curriculum stays ahead of industry trends, shaping students into future-ready culinary professionals with a competitive edge in the global food industry.
Our courses are affiliated to
Programme Structure under NEP 2020
Certificate in Culinary Management ( Semester I and Semester II)
Skill Acquired: After successfully completing the courses of Semester-I and Semester-II, the students are expected to acquire the skills to be employable as Demi Chef De Partie.
LEVEL 4.5 | SEMESTER I
| Course Code | Course Title | Credits | Marks |
|---|---|---|---|
| CMG-100 | Basic Communication and Soft Skills | 4 | 100 |
| CMG-101 | Introduction to Hospitality and Tourism | 2 | 50 |
| CMG-102 | Fundamentals of Information Technology | 2 | 50 |
| CMG-121 | Demi Chef De Partie-I | 4 Theory | 8 Practical & OJT | 300 |
| Total Semester-I | 20 | 500 | |
LEVEL 4.5 | SEMESTER II
| Course Code | Course Title | Credits | Marks |
|---|---|---|---|
| CMG-103 | Bakery and Pastry Theory | 4 | 100 |
| CMG-104 | Hygiene & Sanitation | 2 | 50 |
| CMG-105 | Food & Nutrition | 2 | 50 |
| CMG-122 | Demi Chef De Partie-II | 4 Theory | 8 Practical & OJT | 300 |
| Total Semester-II | 20 | 500 | |
Advanced Diploma in Culinary Management – Chef de Partie (Semester III)
LEVEL 6 | SEMESTER III
| Course Code | Course Title | Marks | ||
|---|---|---|---|---|
| CMG-301 | Soft Skills II | Theory | 4 | 100 |
| CMG-302 | Food Production Theory | Theory | 2 | 50 |
| CMG-303 | Food & Beverage Management | Theory | 2 | 50 |
| CMG-304 | Bakery & Pastry Theory | Theory | 2 | 50 |
| CMG-305 | Bakery & Pastry Practical | Practical | 2 | 50 |
| CMS-301 | Chef de Partie (THC/Q0404) | Theory, Practical | 18 | 550 |
| Total Semester-III | 30 | 850 | ||
Advanced Diploma in Culinary Management – Chef de Partie (Semester IV)
After successfully completing the courses of Semester-IV, the students are expected to acquire the skills to be employable as Chef de Partie.
LEVEL 6 | SEMESTER IV
| Couse Code | Course Title | Marks | ||
|---|---|---|---|---|
| CMG-401 | Fundamentals of Accounting | Theory | 4 | 100 |
| CMG-402 | Facility Planning | Theory | 4 | 100 |
| CMG-403 | Human Resource Management | Theory | 4 | 100 |
| CMS-401 | Chef de Partie (THC/Q0404) | Internship Training & Project Report | 18 | 450 |
| Total Semester-IV | 30 | 750 | ||
B. Voc. Degree in Culinary Management – Sous Chef (Semester V)
LEVEL 7 | SEMESTER V
| Course Code | Course Title | Marks | ||
|---|---|---|---|---|
| CMG-501 | Soft Skills III | Theory | 4 | 100 |
| CMG-502 | Community Service | Theory | 2 | 50 |
| CMG-503 | Hospitality Management | Theory | 4 | 100 |
| CMG-504 | Specialty Cuisine- Electives | Theory | 2 | 50 |
| CMS-501 | Sous Chef - (THC/Q0403) | Theory, Practical | 18 | 600 |
| Total Semester-V | 30 | 900 | ||
B. Voc. Degree in Culinary Management – Sous Chef (Semester VI)
After successfully completing the courses of Semester-VI, the students are expected to acquire the skills to be employable as Sous Chef.
LEVEL 7 | SEMESTER VI
| Course Code | Course Title | Marks | ||
|---|---|---|---|---|
| CMG-601 | Entrepreneurship Development | Theory | 4 | 100 |
| CMG-602 | Event Management | Theory | 4 | 100 |
| CMG-603 | Hospitality Marketing | Theory | 4 | 100 |
| CMS-601 | Sous Chef - (THC/Q0403) | Internship Training & Project Report | 18 | 450 |
| Total Semester-VI | 30 | 750 | ||
What Will You Experience?
At KCCA, learning is hands-on and immersive, blending practical training, industry interactions, and expert mentorship. Through workshops, market visits, case studies, and live projects, students gain real-world experience, building strong industry connections and a comprehensive understanding of the culinary and hospitality sector.
Eligibility Criteria
KCCA wants people who dream with passion. If you have passed in Class 12 examination or its equivalent with English as one of the Subjects, you can apply. Those appearing in Class 10+2 or equivalent examination can also appear for the counselling, Admission Test & Personal Interview.
Our programme helps you realise these dreams with expert knowledge and mentorship.
Programme Outcome
Earning a Degree in Culinary Management from KCCA sets you apart in the global culinary industry. This three-year program provides a recognized university degree along with an NSQF Level 5.5 Sous Chef qualification, ensuring international employability. These credentials open doors to career opportunities worldwide, making work permits and job applications easier, especially in the Americas. With specialized training and industry exposure, graduates gain a competitive edge in the ever-evolving hospitality sector.
Our Internship & Placement Partners
Our Internship & Placement Partners
