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Syllabus · DU & College · Culinary Science
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This is the latest Semester Syllabus for Culinary Science — Delhi University DU & College under the UGCF/NEP framework. Free to view on Sulaksh.
Science and Society is a 2-credit VAC (1-0-1) under UGCF 2022, taught in 2025-26 as an interdisciplinary science-temper paper (p.45 credit table). As per the official syllabus at du.ac.in/uploads/new-web/26102022_VAC.pdf, the course has Unit I Science and Technology — Ancient to Modern Times (10 weeks) covering philosophy/scientific method, traditional practices (water harvesting, architecture, agriculture domestication) and modern topics (public health, vaccines/antibiotics, Green/White/IT/e-governance/clean energy/space/evolution/ecology) with emphasis on Indian and women scientists; and Unit II Scientific Principles and Concepts in Daily Life (5 weeks) on observation/experimentation with activities like campus flora/fauna documentation, lab/museum/biodiversity visits and citizen science, plus suggested experiments (minimum any four) such as measuring building height/curvature, DNA spooling, transpiration/photosynthesis, pH test, etc. (pp.46-47). Essential readings include Basu & Khan, Yash Pal & Rahul Pal and John Avery (p.47). Examination is 'Subject to directions from Examination Branch'. Students often lose marks by memorising facts rather than describing the method of an experiment (e.g., stick shadow or DNA spooling), which the practical asks to demonstrate (as of 12 Sept 2026).
Study notes for Culinary Science - Syllabus (SEC) — Culinary Science your semester (UGCF 2022), organised in DU's taught order.
About this file: Culinary Science · this semester · its session. This PDF is 0.2 MB. It is currently the only Culinary Science this semester syllabus document on Sulaksh — if your paper differs, check the syllabus tab for the correct DSC order.
Official sources: University of Delhi · DU Exam Portal · your college's Culinary Science handout.
Science and Society is a 2-credit VAC (1-0-1) under UGCF 2022, taught in 2025-26 as an interdisciplinary science-temper paper (p.45 credit table). As per the official syllabus at du.ac.in/uploads/new-web/26102022_VAC.pdf, the course has Unit I Science and Technology — Ancient to Modern Times (10 weeks) covering philosophy/scientific method, traditional practices (water harvesting, architecture, agriculture domestication) and modern topics (public health, vaccines/antibiotics, Green/White/IT/e-governance/clean energy/space/evolution/ecology) with emphasis on Indian and women scientists; and Unit II Scientific Principles and Concepts in Daily Life (5 weeks) on observation/experimentation with activities like campus flora/fauna documentation, lab/museum/biodiversity visits and citizen science, plus suggested experiments (minimum any four) such as measuring building height/curvature, DNA spooling, transpiration/photosynthesis, pH test, etc. (pp.46-47). Essential readings include Basu & Khan, Yash Pal & Rahul Pal and John Avery (p.47). Examination is 'Subject to directions from Examination Branch'. Students often lose marks by memorising facts rather than describing the method of an experiment (e.g., stick shadow or DNA spooling), which the practical asks to demonstrate (as of 12 Sept 2026).
Official sources: University of Delhi · DU Exam Portal · your college's Culinary Science handout. Verify paper codes and units for your batch.
