GD Goenka University

BA (Hons.) in Culinary Arts at GD Goenka University

• The BA (Hons.) in Culinary Arts at GD Goenka University is an undergraduate program designed to provide in-depth knowledge and practical skills in culinary techniques, food science, gastronomy, and kitchen management.
  
  
• The program emphasizes hands-on training, creativity, innovation, and industry exposure, preparing students for careers in professional kitchens, hospitality, food entrepreneurship, and international culinary arts.

Course Details

• Course Fee: ₹6,50,000 per year

• One-Time Enrollment Fee: ₹50,000

• Duration: 4 Years (8 Semesters)

• Eligibility: 10+2 in any stream with minimum 50% aggregate

Course (Year-Wise)

Career Scope

Graduates can pursue careers in:

• Hotels, resorts, and fine dining restaurants

• Catering & event management companies

• Food entrepreneurship & start-ups

• Cruise ships, airlines, and luxury hospitality

• Higher studies: MBA in Hospitality, Culinary Management, Food Technology

Job Profiles & Key Responsibilities

• Executive Chef / Sous Chef: Manage kitchen operations, menu planning

• Pastry Chef / Baker: Create bakery and dessert items

• Food & Beverage Manager: Oversee dining services and kitchen workflow

• Culinary Instructor / Trainer: Teach culinary skills in institutes or hotels

• Culinary Consultant / Food Entrepreneur: Innovate and manage food-related businesses

Career Sectors

• Hotels, Resorts & Hospitality Chains

• Restaurants & Fine Dining Establishments

• Catering & Event Management Companies

• Cruise & Airline Catering Services

• Food Start-ups & Culinary Innovation Hubs

Why Choose BA (Hons.) in Culinary Arts at GD Goenka University?

• Industry-oriented curriculum with practical kitchen training and management skills

• Hands-on exposure through internships, live projects, and culinary competitions

• Prepares for global careers in hospitality, gastronomy, and food entrepreneurship

• Experienced faculty with professional culinary and academic expertise

• Emphasis on creativity, innovation, and leadership in culinary arts