Degree in Culinary Management Goa India

Degree in Culinary Management

The Degree in Culinary Management at Kamaxi College of Culinary Arts (KCCA) is a 4 years honors/ 3 years degree 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 expected to become NSQF Level 5.5 Sous Chef to NSQF Level 6 Executive Chef, 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

1st year

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
General Education
CMG-100	Basic Communication and Soft Skills	2	50
CMG-101	Food Production	4	100
CMG-102	Hygiene & Sanitation	2	50
Skill Development
CMG-121	Demi Chef De Partie-I	4 Theory \| 8 Practical	300
Total Semester-I		20	500

LEVEL 4.5 | SEMESTER II

Course Code	Course Title	Credits	Marks
General Education
CMG-103	Bakery and Pastry Theory	4	100
CMG-104	Introduction to Hospitality & Tourism	2	50
CMG-105	Fundamentals of Information Technology	2	50
Skill Development
CMG-122	Demi Chef De Partie-II	4 Theory \| 4 Practical \| 4 OJT	300
Total Semester-II		20	500

2nd Year

Diploma in Culinary Management – Chef De Partie (Semester III)

LEVEL 5 | SEMESTER III

Course Code	Course Title	Course Credits	Marks
General Education
CMG-200	Fundamentals of Food & Beverage Service	4	100
CMG-201	Butchery Theory	2	50
CMG-202	Larder Theory	2	50
Skill Development \| Qualification Pack
CMG-221	Chef de Partie - I	Theory 4 \| Practical 8	300
Total Semester-III		20	500

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 5 | SEMESTER IV

Couse Code	Course Title	Course Credits	Marks
General Education
CMG-203	Food Production II	4	100
CMG-204	Environmental Studies	2	50
CMG-205	Gastronomic Tourism	2	50
Skill Development
CMG-222	Chef De Partie II	Theory 4 \| Practical 4 \| OJT 4	300
Total Semester-IV		20	500

3rd Year

B. Voc. Degree in Culinary Management – Sous Chef (Semester V)

LEVEL 5.5 | SEMESTER V

Course Code	Course Title	Course Credits	Marks
General Education
CMG-300	Human Resource Management	4	100
CMG-301	Facilities Planning	2	50
CMG-302	Culinary Math	2	50
Skill Development
CMG-321	Sous Chef - I	Theory 4 \| Practical 8	300
Total Semester-V		20	500

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 5.5 | SEMESTER VI

Course Code	Course Title	Course Credits	Marks
General Education
CMG-303	Entrepreneurship Development	4	100
CMG-304	Event Management	2	50
CMG-302	Hospitality Marketing	2	50
Skill Development \| On-Job-Training (OJT) - IV
CMG-322	Sous Chef -II	Theory 4 \| Practical 4 \| OJT 4	300
Total Semester-VI		20	500

4th Year

Bachelor of Vocation Degree (Honors) in Culinary Management – Executive Chef (Semester VII)

Level 6 | Semester VII

Course Code	Course Title	Course Credits	Marks
General Education
CMG-400	Oriental Cuisine	2	50
CMG-401	Continental Cuisine	2	50
CMG-402	Confectionery and Sugar Art	2	50
CMG-403	Fundamentals of Beverages	2	50
Skill Development
CMG-421	Executive Chef-I	Theory 4 \| Practical 8	300
Total Semester-VII		20	500

B. Voc. Degree (Honors) in Culinary Management – Executive Chef (Semester VIII)
After successfully completing the courses of Semester-VIII, the students are expected to acquire the skills to be employable as Executive Chef.

Level 6 | Semester VIII

Course Code	Course Title	Course Credits	Marks
General Education
CMG-404	Food Choices and lifestyle	4	100
CMG-405	Hospitality Management	2	50
CMG-406	Alternate Food	2	50
Skill Development
CMG-422	Executive Chef-II	Theory 4 \| Practical 4 \| OJT 4	300
Total Semester-VIII		20	500

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.