Bachelor of Science (B.Sc) - Culinary Arts

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    B.Sc

    Culinary Arts

    icon clock 3 Years
    Objective

    DEPARTMENT OF FOOD TECHNOLOGY

    B.Sc Culinary arts program combines creativity, and hospitality, offering hands-on training in global cuisines, modern cooking techniques, food safety, and kitchen management.  Students gain expertise in nutrition, gastronomy, baking, and sustainable practices. The curriculum emphasizes leadership, entrepreneurship, and innovation, preparing graduates for careers as chefs, food entrepreneurs, culinary consultants, and researchers. With a growing demand for skilled professionals, this program opens doors to opportunities in fine dining, catering, food media, and the hospitality industry.

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    DEPARTMENT OF FOOD TECHNOLOGY

    • Provides in-depth knowledge of cooking techniques, food science, and kitchen operations.
    • Enhances culinary creativity through exposure to global cuisines and gastronomy trends.
    • Equips students with expertise in food safety, nutrition, and hospitality management.
    • Trains students in modern kitchen technology and sustainable food practices.
    • Develops leadership and entrepreneurial skills for managing food businesses.
    • Encourages research and innovation in recipe development and food presentation.
    • Offers hands-on experience through internships and live kitchen projects.
    • Prepares students to plan, organize, and manage large-scale food services for events, banquets, and catering businesses.
    • Sensory Evaluation & Food Pairing – Develops expertise in taste profiling, ingredient compatibility, and creating unique culinary experiences through scientific analysis.
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    DEPARTMENT OF FOOD TECHNOLOGY

    Duration: 3 years
    Eligibility: HSS +2 in a recognized board 

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    DEPARTMENT OF FOOD TECHNOLOGY

    • Chef, Sous Chef, Pastry Chef, or Catering Manager in hotels, restaurants, and cruise lines.
    • Food Stylist, Culinary Consultant, or Food Blogger in media and content creation.
    • Research & Development Chef, Food Entrepreneur, or Nutrition Consultant in the food industry.
    • Hospitality Manager, Food Safety Inspector, or Menu Developer in food service establishments.
    • Culinary Educator or Trainer in academic and vocational institutions.
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