Advantage

  • Interactive learning opportunities from industry titans through workshops and seminars offer invaluable experience to our students that sets them apart.
  • Job placement opportunities given to students upon graduation help them step into their professional lives and embark on an exciting journey.
  • Global exposure and networking opportunities are facilitated through our international collaborations to set students up on the path to global success.
  • Paid internship opportunities in Europe and the USA offer students the chance to unlock global opportunities for their career development and gain valuable hands-on experience in the hospitality and tourism industry.
  • Our partnership with Ritz Carlton fosters cutting-edge faculty development, ensuring that you learn from the best.
  • Training for IATA and AMADEUS certifications are offered which are globally recognized and respected by employers within the aviation and travel sectors. This gives our students a competitive advantage during recruitment.
  • International Tourism and Hospitality Conference (ITHC), a common platform where future professionals, academicians, researchers, industry experts, and students collaborate to promote research, innovation, and entrepreneurship.
  • Key Facts
  • Scope & Career Opportunities
  • Course Details

Key Facts

DURATION

3 or 4 years

PROGRAMME TYPE

UG

DEGREE AWARDED BY

MAKAUT

MINIMUM ELIGIBILITY FOR B.SC. – CULINARY SCIENCE

10+2 passed in any stream from a recognized board. Candidates appearing for Class XII final can also apply.

ADMISSION PROCESS

To complete admission online, follow the steps below:

  • – Fill up the online application form
  • – Sit for personal interview
  • – Receive selection letter via e-mail
  • – Pay admission fees

 

Scope & Career Opportunities

After pursuing B.Sc. in Culinary Science, one can seek employment as:

  • -Chef in operations like Hotels, Resorts, International Fast Food Chains, Airline catering, Industrial and Hospital catering, Cruise liners, Cargo liners, Convention centers, bakery and confectionary houses
  • -Food critic
  • -Food Photographers
  • -Entrepreneur

You can also get job opportunities in food research and development companies.

Success Stories

Course Details

Course Details of B.Sc. – Culinary Science are as follows –

Course Breakup

  • INTRODUCTION TO HOSPITALITY INDUSTRY AND CULINARY ARTS
  • MODERN HOSPITALITY CONCEPT
  • BASICS OF FOOD AND BEVERAGE PRODUCTION
  • FOOD SCIENCE AND NUTRITION
  • INTERNATIONAL AND REGIONAL CULINARY ART
  • INDIAN CUISINE
  • FOOD COST CONTROL
  • Characteristics of Hospitality Industry
    relationship with Tourism, Types and Classification of Hotels, Front Office, Housekeeping, Departmental charts with duties and responsibilities of staff, Types of guest rooms, basis of charging tariffs, meal plans, type of guests, etc.
  • Safety and Hygiene
    Importance of Safety and Hygiene, Sanitization techniques for guest, hotel personnel, offices, Guest rooms and Public areas, Liaison with Public health department
  • Basic F&B Service Operations
    Understanding the Food and Beverage Department with emphasis on Quality, Menu Management, Emerging trends
  • Modern Cookery
    Origin of modern cookery, concept of Continental, International and Indian Cuisine, Evolution of French cuisine, Famous Chefs in History, Nouvelle cuisine,history of cuisine , unique factors and skills involved, kitchen hierarchy, Duties and Responsibilities of Kitchen staff, commodities used in food production, quality, procurement and storage, cookery essentials, cooking methods, Baking, awareness on microorganism.

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