Hospitality

Bachelor of Culinary Science

Bachelor of Culinary Science is a three-year undergraduate programme that trains students in professional cooking, kitchen management and food science, open to candidates who have passed Class 12 in any stream. It covers Indian and international cuisines, bakery and patisserie, food safety and nutrition, kitchen management and menu planning, combined with extensive hands-on practice in training kitchens alongside theory classes. The programme places more weight on culinary technique and food science than a general hotel management degree, which also covers front office and housekeeping. Bachelor of Culinary Science suits students who want to build a career as a professional chef, food stylist, culinary entrepreneur or kitchen manager in hotels, restaurants and catering businesses.

3 years
Duration
Undergraduate
Level

About Bachelor of Culinary Science

Bachelor of Culinary Science is a three-year undergraduate programme that trains students in professional cooking, kitchen management and food science, open to candidates who have passed Class 12 in any stream. It covers Indian and international cuisines, bakery and patisserie, food safety and nutrition, kitchen management and menu planning, combined with extensive hands-on practice in training kitchens alongside theory classes. The programme places more weight on culinary technique and food science than a general hotel management degree, which also covers front office and housekeeping. Bachelor of Culinary Science suits students who want to build a career as a professional chef, food stylist, culinary entrepreneur or kitchen manager in hotels, restaurants and catering businesses.

Why Choose Bachelor of Culinary Science

Deep culinary specialisation

The course focuses specifically on cooking technique and food science, going further into culinary skills than a general hospitality degree.

Extensive hands-on kitchen practice

Training kitchens and industrial training give students substantial practical cooking experience before graduation.

Multiple career paths

Graduates can work as chefs, in food styling, product development, catering or start their own food business.

Growing food and dining industry

Hotels, restaurants, catering companies and food brands regularly need trained culinary professionals.

Detailed Syllabus (6 semesters over 3 years)

Core Subjects

Culinary Fundamentals
Indian Cuisine
International Cuisine
Bakery and Patisserie
Food Safety and Hygiene
Nutrition and Dietetics
Kitchen Management
Menu Planning and Costing
Food and Beverage Service Basics
Beverage Studies

Elective Subjects

Molecular Gastronomy Basics
Regional and Culinary Heritage Cuisine
Food Styling and Photography
Entrepreneurship in Food Business
Wine and Beverage Pairing
The programme is heavily practical, with extensive training-kitchen sessions covering Indian, international and bakery cuisines, plating and presentation, along with an industrial training placement in a hotel or restaurant kitchen.
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