NSHM’s B.Sc. (Culinary Science) programme seeks to provide adequate knowledge, skill and exposure in the field of culinary art that commensurate with the requirements of the industry. NSHM is one of the top Culinary Schools in India offering B. Sc. degree in Culinary Science where students are provided with academic knowledge along with practical hands-on training and industry exposure to turn them into competent professionals.

Students pursuing this programme will learn to exploit newly created opportunities in the culinary profession both at domestic as well as international levels. Also, the programme will equip students to find additional avenues of employment in this domain.

Programme Education Objective

  • Prepare students with modern knowledge, skills, and attitude in areas related to core and allied culinary areas, research and application, and innovation.
  • Enable them to adapt to the changing and emerging trends in hospitality, food & beverage production, cookery equipment, food and nutrition, etc. for effective customer delight, organizational and entrepreneurship growth and development by way of continuous learning, practice and upholding ethics, environmental, and social responsibility

Career Opportunities

Getting a degree in Culinary Science Programmes from reputed colleges offers promising career opportunities in India. It attracts designations such as:

  • Chefs in operations like Hotels, Resorts, International Fast Food Chains, Airline catering, Industrial and Hospital catering, Cruise liners, Cargo liners, Convention centres, bakery and confectionary houses
  • Food critics
  • Food Photographers
  • Entrepreneur

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

Programme Structure

Core Curriculum

Introduction to Hospitality Industry & Culinary Arts

Characteristics of Hospitality Industry

relationship with Tourism, Types and Classification of Hotels, Front Office, House Keeping, 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.

Modern Hospitality Concept

General Hotel Operations

Organogram of Rooms Division, Matrix Organization, coordination between other departments, Customer centricity

Food & Beverage Principles

Contemporary F&B service designs, F&B arts – menus, Restaurant design and layouts

Front Office and Housekeeping Operation

Rooms Division, Duties and Responsibilities of Front Office and Housekeeping staff Free Individual Traveller, Group Inclusive Tour, Bill To Company, etc.

Basics of Food and Beverage Production

Equipment and Methods of Cooking

Equipment identification, deployment, maintenance and care, Hygiene and safety

Planning and Food and Beverage Operations

Essentials of planning, Management, Optimization, Resources planning and allocation, efficiency and effectiveness, productivity and profitability, etc.

Fundamental Bakery

Role of various basic ingredients in bakery, bakery terms, basic methods of bread making, various types of bread and international breads

Food Science and Nutrition

Classification of raw materials into food groups

Cereals, Pulses, Milk & milk products, pasteurization of food,

Factors influencing food intake & food habits

Food & its relation to health, nutrition, Physiologic factors that determine food intake, Environmental & behavioural factors, influencing food acceptance, Food Processing

Balanced Diet/Menu planning

Definitions, importance of balanced diet, Recommended Dietary Allowances (RDA) for various nutrients

International and Regional Culinary Art

International cuisines

British Cuisine, Italian Cuisine, French Cuisine

Asian Cuisine

Indian cuisine, Pan Asian Cuisine

Larder, Charcuterie

larder works, sausage making, larder control, Charcuterie and other pork products with skills involved to produce and present,different preservation techniques.

Modern Gastronomy

Gastronomy: Conquest, Exchange, Middle Ages and Cultural aspects, Fusion: Prehistory and human diet, Gastro-geography: environment as determining fastors on Human Diet, Food and cultures: Jewish, Muslims, Hindus and Christians

Indian Cuisine

East Indian Cuisine & Culture

Categorization and Demonstration: different aspects of East Indian Cuisine, Different Festivals and Fairs, which are paired with food habits

Food Legislation and Legal Aspects

Principles of food laws-acts, prevention of food adulteration, authorities and procedures under the act, purchase right, warranties, guests management

Facility planning Management

planning aspects, typical physical plant, layout plannings of Kitchen, Resources management and control

Food Cost Control

The Control Process Management Objectives

Standardization in Operations: Beverage Cost Control, Calculating cost report: Food Cost Control, Computing Food Cost Report

Menu Analysis

Menu pricing: Purchasing, Vendor Selection, Receiving, Storage, Issuing, innovation

Income Statement Analysis

Benchmarking Costs, Financial Statement Analysis, Budgeting, Working capital, Cash controls, Associated financials, accounting and audit

Programme Type - UG

Duration - 3 years

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

Degree Awarded By -

Fee Details

  • Kolkata

Kolkata Admission Fee of Rs. 45000/- and Alumni Fee of Rs 5000/- to be paid during Admission

Payment Date

Lump Sum PaymentYearly Payment Payment DeadlineHalf-Yearly Payment
Within 15 days of Admission INR 2,47,000 INR 1,34,250 INR 72,500
By 30th Nov, 2021 INR 72,500
By 31st May, 2022 INR 80,550 INR 43,500
By 30th Nov, 2022 INR 43,500
By 31st May, 2023 INR 53,700 INR 29,000
By 30th Nov, 2023 INR 29,000
Total Fees: INR 2,47,000 INR 2,68,500 INR 2,90,000

Download And Know More About The NSHM


Subhasis Maiti

Professor, Dept. of Hotel Management & Catering Technology

Culinary Science is an offbeat career option that needs proper education to succeed. At NSHM, we aim at preparing students with modern knowledge, skills, and attitude in areas related to core and allied culinary areas, research and application, and innovation. If cooking is your passion, pursuing Culinary Science will be a great option to be surrounded by people who are equally passionate as you. After completing the study, one can work in hotels, resorts, restaurants, catering companies, airlines, cruise ships etc.

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