B.Sc. in Culinary Arts

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Course Level
Undergraduate
Course Fee (Annual)
INR 2,69,100
US $ 4,000
Duration
3 Years
Scholarship

BSc in Culinary Arts is a 3 year dynamic degree program that helps a student in getting an in depth understanding of the world of food, flavor, and creativity. It is a fine balance of culinary sciences, techniques, and artistic expressions that transform ingredients into exquisite dishes. A student not only acquires cooking skills but understands the global trends and diversity.

Students enrolled in a culinary arts program embark on a culinary journey where they learn the fundamentals of cooking, baking, and food presentation. They gain hands-on experience in various cooking methods, knife skills, and the intricate balance of flavors.

School of Culinary and Hotel Management at MRIIRS offers higher education programmes in:

Bachelor of Science in Hospitality and Hotel Administration
Bachelor of Science in Culinary Arts
Post Graduate Diploma in Culinary Arts (1 year Diploma Program)
Certificate Programme in Culinary Arts (Full Time- 6 months program)
Certificate Programme in Bakery and Patisserie (Full Time- 6 months program)
Certificate Program in CulinaryArts- Part Time (1 year for working professionals)

Eligibility

Pass in 10+2 Examination / Equivalent Examination with at least 45% marks in aggregate in 5 subjects including English as compulsory subject along with 4 subjects with the highest score out of the remaining subjects.

Criteria

Merit preparation / short listing of candidates shall be on the basis of score in MRNAT/ Marks in
Qualifying Examination.

Programme Highlights

Celebrity chefs like Chef Kapil Middha, Chef Vicky Ratnani, Chef Manjit Gill, Chef Osama Jalali and Chef Nishant Choubey are on board.

Strong Industry connect and knowledge partners like Creative Cuisines Inc.

The curriculum is at par with Global Culinary standards and requirements

Focus on Entrepreneurship Management

Weekend work projects/internships & Funded Entrepreneurial concepts and ventures

Strong focus on practical aspects of Food and Beverage Production and Service.

Customized field visits and food walks

Career Path

Chef (Hotels,Airlines, Events)
Cruise Lines
Processed food industries
Food Journalist
Food Critics
Food Bloggers

Celebrity Chefs
Executive Chefs
Government Job Opportunities
Cloud Kitchens
Airline Catering

Programme Outcomes (PO’s)

Programme Outcomes (POs) of B.Sc. Hospitality and Hotel Administration: On successful completion of the programme (B.Sc. HHA) the student will be able to:

PO1

Demonstrate the knowledge, skills and attitudes for responsible leadership roles in the hospitality industry.

PO2

Develop employability skills required for a hospitality and culinary professional in a contemporary environment

PO3

Apply critical thinking and to develop analytical, problem-solving and decision-making skills

PO4

Develop the managerial skills, abilities and competencies needed for managing hotels, restaurants and related operations.

PO5

Communicate effectively and professionally to function as part of a team

PO6

Manage relevant hands-on operational experience in different facets of the hospitality industry.

Program Specific Outcomes (PSO’s)

These are statements that describe what learners will know and be able to do when they graduate from the program. The intended outcomes are aligned with educational objectives and are listed below. By the end of the programme, students shall be able to –

Develop, examine, question, and explore problem perspectives and alternatives pertaining to culinary industry and its operations.
Recognizing the diversity of cultural and generational influences and values and their importance in guest service
Encourage the concept of team work while performing activities like planning, purchasing, preparing, and servicing in a variety of professional environments
Recognize the latest trends of technology and innovative tools being used in the culinary operations

Program Educational Objectives (PEO’s)

Program Education Objectives of B.Sc. in Culinary Arts

PEO 1

Undertake global assignments and demonstrate skills and abilities in culinary and hospitality services.

PEO 2

Engage in professional and entrepreneurial activities at leadership roles in culinary and hospitality industry.

PEO 3

Be involved in adopting emerging technologies for creativity and innovation to provide solutions in the field of culinary and allied services.

PEO 4

To conduct researches concerning hotel and restaurant development program.

Programme Structure

Programme: B.Sc. Culinary Arts
Study Scheme at a Glance
Compulsory Courses					Elective Courses
Type of Courses					Elective Courses
Foundation	Core	Ability Enhancement Courses (AEC)	Skill Enhancement Courses (SEC)	Domain Specific Electives	Domain Specific Electives
Sem1	Sem1	Sem1	Sem1	Sem1
Basics of Hospitality Marketing and Entrepreneurship	Basic Culinary Theory	Culinary French
Food Nutrition and Hygiene	F & B Service Foundation	Hospitality Communication Skill Development – I
	Basic Bakery and Pastry Theory
	Basic Culinary Lab-Indian
	Basic Culinary Lab-European
	Basic Culinary Lab- Pan Asian
	F & B Service Foundation Lab
	Basic Bakery and Pastry Lab
Sem 2	Sem 2	Sem 2	Sem 2	Sem 2	Sem2
Facility Planning & Management	Quantity Kitchen Operations	Hospitality Communication Skill Development – II
Basic Finance	Basics of Room Division
Environment Studies	Quantity Kitchen Operations Lab – Indian
	Quantity Kitchen Operations Lab – European
	Quantity Kitchen Operations Lab- Pan Asian
	Basics of Room Division Lab
Sem3	Sem3	Sem3	Sem3	Sem3	Sem3
	Advanced Food Production
	Advanced Patisserie
	Advanced Food Production Lab- Indian
	Advanced Food Production Lab-European
	Advanced Food Production Lab- Pan Asian
	Advanced Patisserie Lab
Sem4	Sem4	Sem4	Sem4	Sem4	Sem4
	Industrial Exposure Training
Sem5	Sem5	Sem5	Sem5	Sem5	Sem5
Culinary Project -II	Food Production and Patisserie Management (Theory)	Employability Skills-Campus to Corporate I
Research Methodology for Hospitality and Tourism	Food Production and Patisserie Management (Lab) – Primary Specialty
Human Resources Management	Food Production and Patisserie Management (Lab) – Secondary Specialty
Strategic Management	Food Production and Patisserie Management (Lab) – Bakery and Patisserie
Human values & Ethics
Food Regulatory Regime: A Global Perspective
Food Photography
Sem6	Sem6	Sem6	Sem6	Sem6	Sem6
	Specialized Internship
	On Campus Practicals- Cuisine Specific
	Entrepreneurial Project
In addition to above Domain Specific Electives, Interdisciplinary, Generic, on-line courses (MOOCs) to be offered, shall be notified by the Academic Branch of the University well before start of Semester / Academic Session.
Minimum credits required: 120

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FAQs

B.Sc. in Culinary Arts is a 3 years degree programme.

Any students fulfilling the eligibility criteria who has a passion for culinary world.

The minimum eligibility criteria for B.Sc. Culinary Arts is to have 50% marks in class 12 board examination from a recognized board of education, such as CBSE, ICSE, State Education Boards or equivalent boards with English as a compulsory subject.

Following are the characteristics required to become successful in Culinary world: