• Shruti Mohanty

Culinary Competency is one of the most important elements of the hospitality industry as it looks after the major part which is cooking. Culinary art is not only limited to cooking, it includes aspects of food preparation and food presentation as well. Experts in this area need to have skills and knowledge on food science and nutrition, various types of diet, while the modern culinary art deals with areas of chemistry, food safety and contamination, thermodynamics, visual aspect of food, human nutrition, butchery etc. Looking at the vast aspects of Culinary, in order to get employed in the hospitality industry one must have indebt knowledge of Culinary skills and for which training needs to be imparted so that the workforce becomes more employable. Odisha , soon to be the education hub of India, has various institutes and colleges to impart the training on Culinary skills, but it lacks the focus and direction for implementing it. Moreover, with due course of time the traditional art of cooking food in Odisha is also getting extinct. Thus, the Culinary competency would not only help in making the potential candidates more employable, but it will also open the doors for entrepreneurship in Odisha. This paper aims to highlight the skills required for culinary competencies and the opportunities and challenges that Odisha is presently facing to implement it.

Culinary, knowledge, employability, food

"Importance of Culinary Competency for Hospitality Industry – Opportunities and Challenges for Employability in Odisha", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 5, page no.585-591, MAY-2018, Available :http://www.jetir.org/papers/JETIR1805839.pdf

"Importance of Culinary Competency for Hospitality Industry – Opportunities and Challenges for Employability in Odisha", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 5, page no. pp585-591, MAY-2018, Available at : http://www.jetir.org/papers/JETIR1805839.pdf