B.A. (Hons.) Culinary Arts*

Crafting the Next Generation of Culinary Leaders


    B.A. (Hons.) in Culinary Arts*  provides an essential blend of theory and practical exposure to make a successful career in the culinary domain of the hospitality sector. The specialized culinary programme will act as a stepping stone for budding chefs who want to advance their careers in the vibrant sphere of culinary arts. The initial phase of the programme provides an opportunity to acquire fundamental skills.

    *Subject to Approval

    B.A. (Hons.) Culinary Arts*

    Programme Highlights

    • Advanced Curriculum that blends Operations, Management, and leadership courses and is updated as per the Industry Requirements.
    • Regular engagement with Industry professionals through guest lectures, Hotel and Restaurant Visits, Workshops etc.
    • Advanced labs to gain Hands-on Experience in Kitchen Lab, Advance Kitchen Lab, Training Restaurant with Bar, Guest Room Lab, Reception and Front Office Lab, Linen and Laundry Lab
    • Students will operate a pop-up restaurant and will develop a skilled culinarian with the outlook and mindset of an entrepreneur.
    • Brilliant networking & employment opportunities through continuous interactions with Industry Professionals.
    • Internship and Placement opportunities in 5 Star hotels, Airlines, Cruise Lines and Clubs
    • Global Exposure: International paid visit to attend 2 weeks of summer school at a Prestigious European university.
    • Free Uniform and Kit worth Rs 20000.

    Why choose SOHMCT?

    Final year specializations in Food Production, Food and Beverage Service or Accommodation Management

    Academic Partnerships with all leading hotel brands like Roseate, Fairmont, Radisson etc.

    Option of International Internships and Placements

    Right blend of Operations, Management, and leadership courses

    Creating Global

    Culinary Leaders

    At K.R. Mangalam University, we take pride in offering a comprehensive and industry-focused B.A.(Hons.) in Culinary Arts*  programme that prepares students for dynamic careers in the world of hospitality and catering.

    Programme Structure

    Semester 1
    Semester 2
    • Food and Beverage Operations
    • Food Production Operations
    • Rooms Division Management
    • Nutrition, Health & Safety Management
    • Basics of Bakery and Confectionary
    • Campus to Corporate Level-I
    • Value-Added Course
    • Introduction to Culinary Principles
    • Food Safety
    • Indian Sweets and Desserts
    • Regional Indian Cuisine
    • Slow Food and Gastronomic Practices
    • Hotel French
    • Campus to Corporate Level-II
    • Value-Added Course
    • Open Elective
    Semester 3
    Semester 4
    • Pan Asian Cuisine
    • Advanced Bakery and Pastry Arts
    • Food Production and Culinary Arts
    • Financial Management
    • Digital Marketing
    • Campus to Corporate Level-III
    • Value-Added Course
    • Industrial Training-I
    Semester 5
    Semester 6
    • Gourmet Desserts and Artisanal Breads
    • Mediterranean Cuisine
    • Kitchen Planning and Design
    • Food Blogging and Photography
    • Entrepreneurship Development
    • Open Elective
    • Sustainability in Hospitality Industry
    • European Cuisine
    • Garde Manger
    • Fuction of Food and Chef's Employment
    • Patisserie Operations
    • Open Elective
    Semester 7
    Semester 8
    • Specialization: Culinary
    • Leadership Skills
    • Entrepreneurship
    • Pan Asian Cookery with Vegan Option
    • Spanish and Mexican Cuisines
    • Pop up Restaurant Project
    • Specialization: Bakery
    • Leadership Skills
    • Entrepreneurship
    • Hot, Cold, and Frozen Dessert
    • Chocolate and Sugar Work
    • Bakesale Project
    • Research Methodology
    • Research Ethics and Tools for Plagiarism
    • Statistics for Research
    • Business and Professional Ethics
    • Dissertation Report
    • Or
    • Industrial Training-II

    Connecting Talent to Dream Careers

    Affiliated with leading figures in the hospitality sector, graduates of the B.A. (Hons.) in Culinary Arts*  programme consistently obtain outstanding internships and job placements at prestigious establishments, including the Oberoi Group of Hotels, Tulip Star Group of Hotels, Vistaro, Leela Palaces, Ambassador Group of Hotels, and Casino Group of Hotels.

    Campus Recruiters
    Placement Assistance
    Highest Package

    Career Options

    Our B.A. (Hons.) in Culinary Arts*  programme opens the door to a world of exciting career prospects within the vibrant hospitality sector. This programme equips graduates for a wide range of roles, encompassing culinary arts, hotel management, event coordination, catering services, and entrepreneurship. While we emphasize these key areas, the field offers a plethora of other career paths to discover:

    • Culinary Arts: Graduates become culinary professionals, excelling in leading restaurants and perfecting a variety of cuisines.
    • Hotel Management: They are adept at managing hotel operations, focusing on delivering superior guest experiences.
    • Event Planning: They specialize in planning and executing unforgettable events such as weddings, conferences, and social gatherings.
    • Catering Innovation: Graduates shine in the catering domain, offering innovative catering solutions for a range of events and corporate needs.
    • Entrepreneurship: They are prepared to launch and grow successful business ventures within the hospitality landscape.

    Hear straight from our Students


    I am excited to share my experience as a B.A. (Hons.) in Culinary Arts student at K.R. Mangalam University. My experience here has been nothing short of extraordinary, and I am confident that selecting this programme was one of the best decisions I have ever made.


    K.R. Mangalam's campus life is vibrant and diverse, fostering a sense of community among students. The university encourages extracurricular activities, and I have participated in a variety of hospitality-related events, competitions, and clubs. These activities not only enhanced my academic experience, but also assisted me in developing important interpersonal and leadership skills.

    Siya Narula

    K.R. Mangalam University's faculty goes above and beyond to help students grow academically and personally. They are approachable, encouraging, and always willing to offer advice. My mentorship has been instrumental in shaping my career goals and preparing me for the industry's challenges.

    Vashnu Goswami

    The B.A. (Hons.) in Culinary Arts programme at K.R. Mangalam University has been a rewarding and transformative experience. The extensive curriculum, hands-on training, and supportive environment not only prepared me for a successful career in the hospitality industry, but also instilled in me a desire for excellence and a commitment to lifelong learning. I am proud to be a member of the K.R. Mangalam University community and would strongly recommend this programme to anyone looking to succeed in the exciting world of hotel management and catering technology.


    • Culinary Skills

      Use the proper methods to assess market trends based on conventional cuisine and service styles, as well as the current client profile and preferences for food service.


    • Communication

      Possess the ability to effectively communicate thoughts and ideas, to develop and present arguments, and to persuade and advocate a position.


    • Professional Integrity and Self-Awareness

      Demonstrate awareness of, and a facility for, the application of professional skills, ethical conduct, personal reflection, and respect for the knowledge, culture, and values of others.


    • Analytical Problem Solving and Critical Thinking

      To recognize the choice of content and method of communication with clarity of written and spoken expression and where applicable validate the information with credible evidence and sources.


    • Operational Competency

      Demonstrate a high degree of professionalism with required skills and knowledge attributes required to perform in chosen operational contexts in the service sector, contributing effectively in diverse settings.


    • Responsible Global Citizen

      Understanding of social and civic responsibilities with special focus on sustainability and environmental consciousness as a critical success factor for today's businesses.


    • Leadership

      Demonstrate understanding of leadership as an attribute, recognize different styles but appreciate the need to develop your own approach and style of leadership.


    • Creativity and Innovation

      The ability to recognize and seize opportunities for innovation and new venture creation in the hospitality industry.


    • To educate the budding chefs with the knowledge and skills necessary to be competent chefs in the hospitality industry and competitive in the job market, with special emphasis on multicultural understanding and practice in a global industry.


    • To be able to collaborate as well as lead, with many different types of kitchen professionals, solve problems quickly and concentrate on details, have initiative and self-discipline, effective communication skills, and the ability to organize and direct the work of others.


    • To be able to evaluate through strong knowledge of lodging and food and beverage service operations, including customer service, purchasing and accounting systems, safety and security, design, event planning, maintenance and repair, personnel practices, and business ethics, legal requirements, management and finance.


    • To be able to be an entrepreneur in the Hospitality Industry by opening a successful restaurant, or a takeaway outlet or a hotel and to assume employment in the hospitality industry in management or operations or as a leader or owner for a lodging establishment, events and meeting management, restaurant, food service, sales, or related business field.

    • Intellectual Development

      It aims to provide graduates with a deep understanding of professional cookery, intellectual and professional development, awareness about culinary and hospitality industry and to be at pace with the ever-challenging domain of culinary management.


    • Global Citizens

      It facilitates students to be the future culinary leaders of the hospitality industry globally by learning from the industry relevant improvised and updated curriculum.


    • Hands on Learning

      It involves students to be hands on and learn through applied learning. Concepts like farm to fork, sustainable practices, organic farming etc. are taught through experiential learning.


    • Experiential learning

      through culinary tours, hotel, restaurant, and factory visits.


    • Culinary Skills

      Learn and execute the food production cycle and analyze food production management through preparing the food items of a commercial standard and to offer them to potential customers.


    • Creativity and Innovation

      It engages students in challenging, exciting, academically rigorous and relevant activities related to becoming a successful culinary professional.


    • Communication

      Communicate knowledge, skills, and ideas with clarity and coherence to develop and influence collaborative and cooperative relationships with core stakeholders.


    • Knowledge of the discipline

      The initial phase of the program provides an opportunity to acquire fundamental skills; Progressing to the advanced stage would let you choose an area of specialization in the form of a specialized internship with the focus on general cookery, bakery and confectionery.


    Financial Assistance

    K.R. Mangalam University partnered with the leading banks to help you to finance your dream course through Education Loan. You only have to start repaying one year after finishing your course or six months after you get a job.

    • Quick and Instant

    • Includes tuition fees, books cost, hostel fees, airfare.

    • Concessional rate of interest.

    • Speedy disposal of loan applications

    • Availability of the loan across the country

    • Up to 100% loan with lower interest rate and zero processing fees

    • Repayment tenure ranging from 5-15 years.

    MBA Degree

    100% Sponsored MBA for Outstanding Undergraduates

    KRMU takes pride in nurturing the leaders of tomorrow. To honor and encourage academic excellence, we offer a distinctive sponsorship scheme: Exceptional undergraduates have the opportunity to pursue an MBA at KRMU with 100% sponsorship. This initiative is our commitment to investing in the bright minds that have demonstrated remarkable academic achievements during their undergraduate studies.

    Embark on an MBA journey without financial constraints and unlock your full potential. At KRMU, we provide more than just an education; we offer a pathway to excellence and success in the business world. Seize this opportunity to transform your academic prowess into a thriving career.

    • The student must be enrolled in an undergraduate course at KRMU and needs to score more than 8.0 CGPA

    • The student must have 75% or more attendance during the whole course period

    • Students must clear all of the papers/exams across the tenure in the first attempt

    • The student should not have any disciplinary charges against him/her during the whole period of their undergraduate degree

    Frequently Asked Questions

    Our B.A. (Hons.) in Culinary Arts*  programme is renowned for its unique combination of culinary skill development and creative exploration. The standout feature is our commitment to fostering culinary innovation while providing comprehensive training in cooking techniques. Our faculty includes experienced chefs and culinary experts, offering students the opportunity to learn from the best in the industry.

    Practical learning forms the foundation of our Culinary Arts programme. Students get to participate in cooking workshops, recipe development sessions, and real-world catering projects. We believe that mastery in culinary arts comes from hands-on experience, and our curriculum is designed to reflect this belief.

    We prioritize keeping our curriculum at the cutting edge of the culinary field. It’s regularly updated to incorporate the latest trends and techniques in cooking and food presentation. We also host guest lectures and workshops by renowned chefs and culinary professionals, ensuring our students are exposed to modern practices and ideas in the culinary arts.

    our programme offers extensive international exposure. Students have opportunities for study tours abroad, exchanges with international culinary schools, and participation in global culinary events. This helps broaden their culinary perspectives and prepares them for careers on an international stage.

    Ethical practice and sustainability are key components of our curriculum. We focus on responsible culinary practices, including sustainable sourcing of ingredients, minimizing food waste, and ethical considerations in food preparation and presentation.

    Culinary Arts students can engage in a variety of activities like culinary clubs, cooking competitions, gastronomy workshops, and food festivals. These experiences enhance their culinary skills, build their portfolios, and offer valuable networking opportunities within the culinary world.

    Commence Your Journey
    in 6 Simple Steps

    Commence Your Journey in 6 Simple Steps

    Start your Application

    Complete payment and submit

    Pay the required Application Fee

    Take an entrance test

    K.R. Mangalam University Entrance Examination (KREE)

    Appear for interaction

    Attend our Faculty-Led Interview.

    Get the admission offer

    You will receive the offer letter after the successful interaction

    Get Enrolled

    Be prepared to embark on your journey