Apply Now Enquire Now
Apply Now Enquire Now

BSc in Culinary Arts| Courses| Skills| Career Opportunities


Students Trained & Placed


Sq.Ft.of training area


Worldwide Alumni Network


Kitchen Training Facility

₹ 60 Lakhs

UP to Scholarships


Placement Assistance

International & National Internships only at 5-star Properties

One to One Corporate Mentorship

An Entrepreneurial Culture at the Campus

BSc in Culinary Arts is a course designed for individuals who wish to join the hospitality industry as chefs. The program prepares students for taking up a role in food preparation and kitchen management. BSc in Culinary Arts is a professional course in which students not only learn the theoretical aspects of food preparation and nutrition but also are provided hands-on training and practical exposure so that they can successfully make a career in the industry.

Degrees in BSc in Culinary Arts:

Undergraduate Degrees: Undergraduate degrees in BSc in culinary arts provide a comprehensive understanding and education in the culinary arts. The degree offered in BSc in Culinary arts usually allows students to complete the course between one year to three years depending on whether it’s an undergraduate diploma or an undergraduate degree program. These degrees cover topics such as culinary specialization, bakery and cooking, culinary technology, and culinary arts. 

Postgraduate Degrees: Postgraduate degrees in BSc in culinary arts are designed for students who already have a degree in BSc in culinary arts and want to specialize in the culinary arts industry. These degrees provide specialized knowledge and understanding in areas such as dietetics and hospital food service, bakery, and confectionery. 

Course Overview and Structure: 

Course Overview and Structure: BSc in Culinary Arts 

BSc in culinary arts is a three-year undergraduate course that equips students with skills and techniques of culinary arts. With these skills, the students can work in a restaurant, resort, or hotel or start their own cafe. The BSc in culinary arts course ensures that the students can work globally with their degrees and skillsets. The students who pass out with a BSc in culinary arts from ITM - IHM are internationally sought after for their work ethics and professionalism. 

Course Objective:

The primary objective of the BSc in culinary arts is to hone and craft the skills of the graduates to perform tasks pertaining to culinary science and arts. The aim is to ensure upon graduating they are able to get global recognition for their work. The course aims to provide students with the following:

  • Help develop a professional understanding of culinary arts and build a skillset for the specialized section of hospitality that will provide immediate career opportunities. 
  • Understand the knowledge and skills and nature of culinary arts, the know-how, and the basics of what is required to function in the stream. 
  • Gain exposure to industry-specific skills.
  • Learn how to handle food safely with the help of proper equipment 
  • Learn how to present food and plating skills. 
  • Get familiar with purchasing food, storing, and handling various food items and the care they require. 
  • Build on entrepreneurial skills and various management activities required to build a successful career in the hospitality industry
  • Build on various management skills and principles of various commercial and non-commercial food services. 

Course Structure:

The Bsc in culinary arts course is structured over three years (6 semesters) of full-time study, thirty different subjects with ten new subjects every academic year. The course is divided into the following subjects per year:

Introduction to hospitality Food production basics
Food and beverage service basics Culinary basics
Baking skills Art and craft of cold kitchen
Front office and accommodation Restaurant service
Communication skills Indian cuisine
Advanced food production Food purchase and cost control
Food commodities Gastronomy
Beverage study Baking and confectionary
Grande manger Larder and charcuterie
Short order cookery Alcoholic Beverages
Pan asian cooking Food legislation
Advanced food production Entrepreneurship and restaurant start-up
Contemporary European cuisine Food safety management
Advanced technique of baking and pasty Personality deveolopment
Kitchen facilities planning Environmental studies


To be eligible for the Bsc in culinary arts, candidates must have:

Passed 10+2 with a minimum of 50% aggregate marks

Interested candidates after passing the application stage has to demonstrate an interest in culinary arts in the personal interview Written and spoken fluency in English.

Skills Acquired through BSc in culinary arts:

Attention to detail: Attention to detail is an essential skill in the field of culinary arts and hospitality industry. The course teaches students to pay critical attention to detail for even a single flaw can lead to fatal reactions such as food poisoning and death due to hygiene issues. 

Multitasking: BSc in culinary arts expects students to be able to juggle multiple tasks simultaneously with precision and effectiveness. The course helps students manage their time while delivering on tasks. 

Knowledge of food: The course expects students to know what food group pairs with and the taste profile of the food items. The BSc in culinary arts course teaches students to expand their palette and be able to pair various food groups to create interesting and innovative food combinations. 

Problem-Solving Skills: BSc in culinary arts courses help students tackle multiple challenges effectively while keeping cool. The courses teach students to develop and hone problem-solving skills such as the lack of staff in the kitchen, and lack of resources effectively among others. 

Career Opportunities:

  1. Chef: From managing the entire staff of the kitchen to managing the food preparation and menu, a chef is responsible for running the kitchen efficiently and consistently. Chefs are often responsible for opening and shutting the kitchen and restaurant. 
  2. Food stylist: A food stylist helps in presenting the food in a pleasurable and inviting manner for photographers and videographers. These help in making the menu appetizing through visuals used in the menu cards. 
  3. Catering supervisor: A catering supervisor ensures that the food quantity and quality are up to the mark while planning, administering, and catering to bulk events. 
  4. Catering officer: A catering officer is in charge of chopping, serving, and presenting hot and cold snacks along with beverages to the customers at events while maintaining the quality and quantity of the food and beverages. 

Benefits of the BSc in culinary arts course:

  1. Appreciate cooking as an art form: The BSc in culinary arts course equips students to learn, understand and appreciate the art of cooking along with building their skills in terms of handling various types of food. The course helps students put in the effort while preparing food and appreciate the resources. 
  2. Global Opportunities: With the help of the course, students can work anywhere in the world and hone their skills acquired with the course. The course ensures students are well-versed in global cuisines as well as regional and local cuisines which can help them expand their knowledge. 
  3. Explore different cultures: The courses help students not only gain a global perspective but also help them understand the history and cuisines of various cultures both regionally and internationally. 
  4. Constant learning: Students of BSc in culinary arts are constantly exploring and learning as the field is constantly evolving which allows students to be proactive in their fields. 

Programs Offered