B.Sc. Culinary Arts & Chef Management
- Hands-on Training
- Faculty with International Experience
- Advanced Curriculum
- Upto 100% Scholarship based on merit
About the Course
The B.Sc. in Culinary Arts & Chef Management offers a comprehensive approach to developing culinary skills and management expertise. This programme is designed for those who have a passion for cooking and wish to pursue a leadership role in the culinary and hospitality industries. From mastering culinary techniques to managing kitchen operations, this course prepares you for a rewarding career in the dynamic food service sector.
You will gain practical experience in food preparation, kitchen management, menu planning, and food safety, all while learning the business aspects of running a successful culinary operation. The course integrates both hands-on training and theoretical learning, ensuring you’re well-equipped to lead in high-pressure, creative environments.
Course Curriculum
Year 1
The first year introduces the fundamentals of culinary arts, including food preparation techniques, kitchen management, food safety, and nutrition. You will also gain insight into hospitality operations, customer service, and the basics of business management.
Key Subjects: Introduction to Culinary Arts, Food Safety & Hygiene, Introduction to Hotel Management, Kitchen Basics, and Food & Beverage Service.
Year 2
The second year focuses on refining your cooking skills and expanding your knowledge of kitchen operations. You will dive deeper into international cuisines, advanced cooking techniques, and menu design. The business side of culinary operations, such as inventory control, cost management, and leadership in the kitchen, will also be covered.
Key Subjects: Advanced Culinary Techniques, International Cuisines, Food & Beverage Management, Menu Planning & Cost Control, Leadership in the Kitchen.
Year 3
In the final year, you will master advanced kitchen management skills, working on large-scale food production, event catering, and managing kitchen staff. You will also focus on strategic planning, culinary entrepreneurship, and hospitality marketing.
Key Subjects: Advanced Kitchen Management, Event Planning and Catering, Culinary Entrepreneurship, Hospitality Marketing, Internship & Industry Exposure.
Programme Outcomes (POEs)
Upon completion of the B.Sc. in Culinary Arts & Chef Management, you will develop the following unique competencies:
Advanced Culinary Technique Mastery
You will master various culinary techniques, including complex cooking methods, presentation styles, and flavour profiles from global cuisines, enabling you to elevate your food preparation to the highest standards.
Comprehensive Operational Control
You will be equipped with the knowledge to oversee and manage the entire kitchen operation. This includes handling stock management, quality control, and ensuring seamless execution of daily operations in both small-scale and large-scale food production settings.
Effective Team Coordination and Communication
You will develop leadership and communication skills to manage kitchen staff efficiently. This involves conflict resolution, delegating tasks, maintaining a motivated team, and ensuring smooth communication between the kitchen and service staff.
Cost-Effective Menu Design and Innovation
You will acquire the ability to create innovative and cost-effective menus that align with consumer preferences and industry trends while maintaining cost control through strategic sourcing, ingredient management, and pricing models.
Sustainability and Responsible Sourcing
You will understand and implement sustainable culinary practices, from sourcing local and organic ingredients to managing food waste. You will adopt eco-friendly practices, ensuring the longevity of food systems and operations.
Culinary Entrepreneurship and Business Acumen
You will develop an entrepreneurial mindset, learning how to start, manage, and grow a culinary business. This includes market analysis, business planning, financial management, and marketing strategies to establish a successful food venture.
Programme Outcomes (POs)
By the end of the programme, you will be able to:
Mastery of Culinary Techniques
You will develop an in-depth knowledge of culinary techniques, from basic cooking methods to advanced plating and presentation, allowing you to excel in diverse culinary environments.
Comprehensive Kitchen Management
You will acquire the ability to efficiently manage kitchen operations, including inventory control, staff coordination, and maintaining cleanliness and safety standards.
Menu Planning and Cost Control
You will learn to design creative, balanced menus while effectively managing food costs, ensuring the profitability and sustainability of your culinary operations.
Leadership and Team Management
You will be prepared to lead and manage kitchen teams, ensuring smooth operations and maintaining high morale among staff, even under pressure.
Adherence to Food Safety and Hygiene Standards
You will gain a thorough understanding of food safety regulations and apply these standards to prevent contamination, ensure quality, and maintain a hygienic work environment.
Customer-Oriented Culinary Service
You will be able to craft exceptional dining experiences, focusing on customer satisfaction through innovative, high-quality dishes and attentive service, ensuring customer loyalty.
Programme Specific Outcomes (PSOs)
Through this programme, you will gain the following specific abilities:
PSO1: Advanced Culinary Skills
You will acquire proficiency in diverse culinary techniques, including international cuisines, advanced plating styles, and contemporary food trends.
PSO2: Culinary Leadership and Supervision
You will be prepared to manage a kitchen, including supervising staff, organising workflows, and overseeing food production in various hospitality settings.
PSO3: Financial Management in Culinary Operations
You will learn how to manage the financial aspects of running a culinary operation, including budgeting, menu pricing, and cost analysis to ensure profitability.
PSO4: Event Catering and Large-Scale Production
You will be trained in the logistics and operations of large-scale catering, such as managing catering services for events, banquets, and corporate functions.
PSO5: Culinary Entrepreneurship
You will develop the skills necessary to start and manage your own food-related business, from concept development to operational management and marketing.
PSO6: Understanding Nutrition and Sustainable Practices
You will gain knowledge of nutrition, dietary requirements, and how to apply sustainable practices in food production, waste management, and sourcing ingredients.
Career Scope
Graduates of the B.Sc. in Culinary Arts & Chef Management will be equipped to pursue a variety of roles in the food service and hospitality industries. Some of the roles you can take on include:
Executive Chef
- Role: Oversee kitchen operations, manage kitchen staff, and ensure high-quality food preparation.
- Salary: ₹5,00,000 to ₹10,00,000 per annum.
Sous Chef
- Role: Assist the head chef in managing kitchen operations, supervise food preparation, and maintain quality control.
- Salary: ₹3,50,000 to ₹6,00,000 per annum.
Catering Manager
- Role: Manage event catering operations, including menu planning, staff coordination, and logistics.
- Salary: ₹4,00,000 to ₹7,00,000 per annum.
Restaurant Manager
- Role: Manage the day-to-day operations of a restaurant, oversee kitchen staff, and ensure smooth food service.
- Salary: ₹3,50,000 to ₹6,00,000 per annum.
The culinary field offers abundant opportunities, including work in fine dining restaurants, hotels, resorts, catering companies, and as a private chef or entrepreneur. Your skills will be in high demand in both India and internationally.
Why TAKSHASHILA?
Comprehensive Curriculum
Our programme covers the full spectrum of culinary arts and management, equipping you with skills in cooking, kitchen management, menu design, and business strategy.
State-of-the-Art Facilities
Gain practical experience in our fully equipped kitchens and industry-standard labs.
Global Career Opportunities
With our industry connections, you’ll have access to internships, job placements, and networking with top global hospitality brands.
Experienced Faculty
Learn from culinary experts who bring real-world experience and insights into the classroom.
Career Support
From internships to job placements, our career services will guide you in securing a job after graduation, ensuring a smooth transition into the industry.
- Applicants must have completed their 10+2 or equivalent with a minimum of 50% marks.
- Candidates from any stream (Science, Arts, or Commerce) are eligible to apply.
- A passion for culinary arts and a creative mindset are essential.
- An interview or entrance exam may be required for selection.
Takshashila University offers scholarships to deserving students based on academic merit and financial need. These scholarships are designed to ease the financial burden of higher education and make the programme accessible to all qualified students.
Academic Scholarship
S.No | Percentage of marks | Scholarship Amount per year (Rs) |
1 | 60% – 69% | 10,000 |
2 | 70% – 79% | 15,000 |
3 | 80% – 89% | 25,000 |
4 | 90% and above | 35,000 |
Sports Scholarship
S.No | Participation Level | Concession in tuition fee (%) |
1 | District | 25% |
2 | State | 50% |
3 | National | 75% |
4 | International | 100% |
For more information on available scholarships, eligibility criteria, and the application process, please visit our scholarships page.
Life at Takshashila University / Experience Beyond the Classroom at Takshashila University
At Takshashila University, you will be part of an environment that fosters creativity, collaboration, and hands-on learning. The university’s strong focus on practical culinary experience will ensure you are prepared for a successful career in the culinary arts. Beyond academics, you will participate in industry events, competitions, and student-run culinary initiatives, building relationships with future colleagues and industry leaders.
What You Can Look Forward To
At Takshashila University, the B.Sc. in Culinary Arts & Chef Management is designed to provide you with more than just culinary skills. Here’s what you can expect during your journey with us:
Real-World Culinary Experience
Engage in live cooking sessions, internships, and collaborations with industry leaders. These experiences will enhance your practical knowledge and prepare you to thrive in any kitchen environment.
State-of-the-Art Facilities
Work in fully equipped kitchens and simulation labs that mirror professional culinary settings, giving you the hands-on experience required for a successful career in the culinary arts.
Creativity and Innovation
Discover your own style in the kitchen while experimenting with new ingredients, cooking methods, and presentation techniques. You will learn to create dishes that push the boundaries of traditional culinary practices.
Networking and Industry Exposure
Build valuable connections with top chefs, restaurant owners, and hospitality industry professionals. Through workshops, industry events, and internships, you will have opportunities to expand your professional network.
Comprehensive Business Insight
Gain a solid understanding of the business side of the culinary world, including menu planning, cost control, marketing strategies, and managing a food-related business.
Career Development and Support
Benefit from Takshashila University’s dedicated career services, including personalised job placements, internships, and guidance throughout your career journey.
Spread over 150 acres
At Takshashila University, you will have ample opportunities to hone your skills in real-world healthcare settings, utilising state-of-the-art medical facilities and simulation labs on our 150-acre campus.
Ready to turn your passion for cooking into a rewarding career?
Similar Courses
If you are interested in similar fields of study, consider exploring the following programmes:
B.Sc. Catering and Hotel Administration
Diploma in Culinary Arts
MBA in Hospitality Management
For more detailed information about the B.Sc. Culinary Arts & Chef Management programme, download our brochure now.
Frequently Asked Questions (FAQs)
What is the duration of the B.Sc. Culinary Arts & Chef Management programme?
The programme is 3 years long, offering both practical training and academic coursework.
Do I need to have previous cooking experience to apply?
No, this programme is designed for those passionate about cooking and culinary arts, regardless of prior experience.
What are the key skills I will gain in this course?
You will develop a deep understanding of advanced cooking techniques, kitchen management, menu design, food safety, and business skills relevant to the culinary industry.
What career support is available after graduation?
Takshashila University’s career services team assists with internships, job placements, and networking opportunities with global hospitality employers.
