B.Sc. in Culinary Arts

  • Course Level

    Course Level

  • Course Fee

    Course Fee
    INR 2,55,000
    US $ 4,000

  • Duration

    3 Years

  • Scholarship


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)

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:


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


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


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


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


Communicate effectively and professionally to function as part of a team


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


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


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


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


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
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  



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:

  • Dedication for food and cooking
  • Team player
  • Creative
  • Achieve goals
  • Meets deadlines
  • Works well under pressure
  • Likes a challenge
  • Takes responsibility
  • Takes charge
  • Willing to try new things
  • Follows orders
  • Organized
  • Good communicator
  • Entrepreneurial

Contact Us

Icon location ADDRESS

Sector – 43, Aravalli Hills, Delhi – Surajkund Road, Faridabad – 121004, (Haryana), India