B.Sc in Culinary Arts & Bachelor's Degree Course Delhi NCR

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B.Sc in Culinary Arts Program Details

Batch

2026

Duration

3 Years Degree

Eligibility Criteria

10+2/UG

Course Mode

5 Days a week

B.Sc in Culinary Arts Course Overview

The B.Sc. in Culinary Arts is a three-year undergraduate degree that focuses on the professional study of cooking, food preparation, kitchen management, and culinary operations within the hospitality industry. The program combines academic learning with intensive practical training, covering essential areas such as food safety and sanitation, ingredient knowledge, cooking methods, menu planning, and global cuisines to help students understand how professional kitchens function, diving into how food is planned, prepared, and presented. Students are introduced to a wide range of culinary styles, including Indian, Oriental, Continental, and international cuisines, which allows them to be versatile and culturally sensitive.

As the curriculum progresses, students gain mastery over core culinary skills, including knife handling, recipe execution, plating and presentation, menu development, and kitchen hygiene. With an emphasis on experiential learning and industry exposure, the program prepares graduates with the technical competence, operational confidence, and professional readiness required to build sustainable careers across hotels, restaurants, bakeries, and food enterprises.

Why Choose AAFT for B.Sc in Culinary Arts Course?

Master the art and science of hospitality within an ecosystem designed for future hoteliers and global tourism professionals. Gain hands-on experience with industry tools and learn to balance service, experience, and innovation with confidence. Develop the cultural awareness and empathy essential to today’s service landscape. Every assignment, project, and practical session is crafted to prepare you as a skilled, industry-ready hospitality and tourism professional.

Key Highlights

Learn reservation handling, guest relations, and room management protocols.
Train in culinary techniques, table setups, service styles, and international dining etiquette.
Understand destination profiling, tour package creation, and sustainable tourism practices.
Build strong interpersonal, guest-handling, and professional communication abilities.
Learn workflow coordination, inventory control, and service management.
Benefit from hotel labs, internships, industrial visits, and real-time service simulations.

Additional Features

70:30 Industry-Centric Curriculum
100+ Industry Workshops and Masterclasses
Public Speaking and Presentation Skills
100% Placement Assistance
Dedicated Career Resource Cell

Admissions Open 2026 - Apply Today

Who is this B.Sc in Culinary Arts Course for?

The B.Sc. in Culinary Arts is ideal for students who are passionate about cooking, food creativity, and professional kitchen environments, and who wish to pursue structured, hands-on training in culinary arts and food production. The program is well-suited for aspiring chefs, culinary professionals, and food entrepreneurs seeking a strong foundation in cooking techniques, global cuisines, kitchen operations, and food safety standards. It also suits learners from diverse educational backgrounds who are interested in working in hotels, restaurants, bakeries, catering companies, cruise kitchens, and food service enterprises. Overall, the B.Sc. in Culinary Arts course allows students to develop the technical proficiency, creative expression, discipline, and operational confidence required to excel in fast-paced, professional culinary environments.

Our Alumni Work at

Dedicated Career Resource Cell to help find your dream company with our partner recruiters across the globe.

B.Sc in Culinary Arts Program Outcomes

Fundamental Culinary Skills

Develop comprehensive skills in Food Production & Service as well as Room Division area, ensuring versatility and adaptability in a dynamic service industry.

Advanced Culinary Techniques

Understanding of flavor profiles, precision techniques, and the creative artistry of food. These skills include mastering complex cooking methods like sous vide, molecular gastronomy, fermentation, and advanced pastry techniques.

Nutrition and Food Science

Demonstrate how food affects health and how scientific principles can enhance cooking practices. Nutrition focuses on the nutrient composition of foods and how these nutrients support bodily functions, helping chefs create balanced dishes that meet dietary needs and promote wellness.

Business and Management Skills

Demonstrate leadership and manage kitchen staff in a professional kitchen environment. Develop budgets, manage food costs, and maintain financial control in food production. Learn the basics of marketing, branding, and starting a culinary business.

Customer Service and Event Planning

Deliver excellent customer service and understand the role of guest satisfaction. Plan and execute events, banquets, and large-scale meal services.

Research and Innovation in Culinary Arts

Create and adapt recipes with innovative ingredients and techniques. Research and analyze contemporary trends in the food industry. Develop skills in food styling and photography for presentations and marketing.

Professional and Ethical Standards

Adhere to industry standards for food safety, hygiene, and sanitation. Understand and apply ethical practices in sourcing, staffing, and environmental impact. Demonstrate effective communication with staff, customers, and stakeholders in a culinary setting.

Unlock Your Hospitality Career

Potential Career Opportunities after B.Sc in Culinary Arts Course

Executive Chef

Sous Chef / Kitchen Manager

Pastry Chef / Baker

Food and Beverage Manager

Culinary Instructor / Trainer

Restaurant Owner / Entrepreneur

Food Stylist / Recipe Developer

Hospitality Consultant

B.Sc in Culinary Arts Course Curriculum Breakdown

Semester 1 - Foundation Course in Culinary Arts

Subject 1: Foundation Course in Culinary Arts – I

Builds essential cooking techniques, kitchen organization, food safety knowledge, and foundational understanding of global culinary practices.

Subject 2: Fundamentals of Bakery and Confectionery

Introduces core baking principles and techniques for breads, pastries, cakes, chocolates, and confectionery production.

Subject 3: Foundation Course in Food and Beverage Service & Practical – I

Develops basic service skills, hospitality principles, and operational knowledge for restaurants, hotels, and catering environments.

Subject 4: Business Communication

Strengthens professional written and verbal communication skills for clear, confident, and effective workplace interactions.

Subject 5: Conversational French

Builds basic French speaking and comprehension skills for everyday communication in hospitality and customer-facing environments.

Subject 6: Culinary and Bakery Practical – I

Provides hands-on training in fundamental culinary and bakery techniques essential for entry-level professional kitchen work.

Semester 2 - Nutrition and Food Science

Subject 7: Foundation Course in Culinary Arts – II

Advances culinary techniques, ingredient application, and professional execution skills for preparing complex dishes in commercial kitchens.

Subject 8: Foundation Course in Food and Beverage Service & Practical – II

Enhances intermediate hospitality service skills, customer handling, and operational efficiency through practical food and beverage training.

Subject 9: Nutrition and Food Science

Builds understanding of food composition, nutrition, safety, and the relationship between diet, health, and food processing.

Subject 10: Food and Beverage Controls

Develops skills in cost control, inventory management, food safety, and operational efficiency for profitable food service operations.

Subject 11: Hotel Information System

Introduces hotel management software for managing reservations, operations, departments, and data-driven decision-making in hospitality environments.

Strengthens hands-on expertise in advanced savoury cooking and baking techniques within professional kitchen and bakery settings.

Semester 3 - Advanced Food Production

Subject 1: Food Production Advanced

Develops understanding of advanced food production processes, sustainability practices, quality control, safety standards, and efficient food system management.

Subject 2: Food and Beverage Service & Practical – III

Builds advanced service management skills, operational control, and customer experience delivery across diverse food and beverage establishments.

Subject 3: Advanced Culinary and Bakery Practical – III

Enhances expertise in advanced cooking, baking, pastry techniques, and gourmet dish preparation within professional kitchen environments.

Subject 4: Hospitality and Food Law

Introduces legal frameworks, regulations, and compliance requirements governing hospitality operations and food production industries.

Subject 5: Food Styling and Photography

Develops creative and technical skills to visually present food for media, advertising, packaging, and digital platforms.

Subject 6: Event Management

Builds planning, coordination, budgeting, and execution skills for managing hospitality-driven events and professional functions.

Semester 4 - Garde Manger and Presentation

Subject 7: Garde Manger and Presentation

Develops skills in cold kitchen preparations, food preservation, platter design, and professional presentation of appetizers and salads.

Subject 8: Oriental and Continental Culinary

Builds proficiency in Oriental and Continental cuisines, focusing on regional ingredients, cooking techniques, and authentic presentation styles.

Subject 9: Confectionery and Patisserie

Develops precision baking skills for confectionery, desserts, pastries, and patisserie products requiring creativity and technical accuracy.

Subject 10: Organizational Behavior and Human Resource

Builds understanding of workforce management, team behavior, organizational culture, and human resource practices in hospitality environments.

Subject 11: Environmental Science

Develops awareness of environmental processes, sustainability issues, and human impact on natural systems relevant to responsible industry practices.

Subject 12: Accommodation Operation Management

Builds operational, managerial, and service delivery skills for effective accommodation management and guest satisfaction.

Semester 5 - Global Cuisine and Gastronomy

Subject 1: Global Cuisine and Gastronomy

Explores global food cultures, culinary traditions, and cooking techniques while understanding food’s cultural, historical, and social significance.

Subject 2: Advanced Bakery and Patisserie

Builds advanced baking and patisserie skills with hands-on practice, focusing on precision, product quality, and professional dessert preparation.

Subject 3: Facility Planning

Develops skills in designing, organizing, and managing hospitality facilities for operational efficiency, safety, compliance, and cost effectiveness.

Subject 4: Hospitality Sales and Marketing

Builds strategic marketing and sales skills to promote hospitality services, enhance customer engagement, and drive business growth.

Subject 5: Research Methodology and Statistics

Develops research planning, data analysis, and statistical interpretation skills for conducting structured and reliable academic or industry studies.

Subject 6: Entrepreneurship Development

Builds entrepreneurial mindset, business planning, risk assessment, and management skills for launching and scaling hospitality ventures.

Semester 6 - Industrial Training

Industrial Training

Provides extensive industry exposure spanning 15-20 weeks through hands-on training and project work, applying classroom knowledge to real-world culinary operations.

Book Free Career Counselling

Tools You Will Master in B.Sc in Culinary Arts Program at AAFT

1. Documentation, Presentation & Culinary Communication Tools

Digital tools used to document culinary work, design menus, create presentations, and communicate ideas professionally within the food industry. Tools: MS Office, Canva

Industry applications:

Menu planning and costing presentations

Recipe documentation and standard operating procedures

Culinary project submissions and assessments

Restaurant branding and menu design

Client and stakeholder presentations

Food business proposals and portfolios

B.Sc in Culinary Arts Course Student Projects

Student Project

B.Sc in Culinary Arts

Sanskar kathal DTTM

B.Sc in Culinary Arts

Sandhya Jha BHM 2020

B.Sc in Culinary Arts

Mukul Sharma DTTM

B.Sc in Culinary Arts

Placements Opportunities

Vidyanshu Rawat

Radisson Blu Resort Dhramshala

Akash Saroha

Radisson Blu Resort Dhramshala

Md. Adil

Barbeque Nation

Surendra

Barbeque Nation

Industry Dean

Varun Inamdar

With a Guinness World Record for crafting the largest mud pie and two national awards for culinary excellence, Varun is a distinguished figure in the hospitality industry. His career spans hosting television shows and styling for over 400 TV commercials, establishing him as a prominent media and industry professional. An accomplished author of 47 cookbooks, including five bestsellers, and a key contributor to the development of 45 restaurants, Varun brings deep expertise across culinary arts, hospitality operations, and food-led business innovation. His industry journey and creative vision inspire students to explore excellence across hotels, restaurants, and tourism-driven enterprises. As Industry Dean, Varun plays a pivotal role in mentoring future hospitality professionals, nurturing leadership, creativity, and industry-ready perspectives.

Industry Dean

Varun Inamdar

What this means for you

Access to 50+ hours of in-person learning
10 Masterclasses to expand your creative horizon

Exclusive internship and placement opportunities
Portfolio review from Varun Inamdar and team

Veteran Teaching Faculty

AAFT boasts of a highly qualified and experienced team of professors who hold impeccable industrial acumen after having led successful careers in their respective fields.

Priyesh Srivastava

Head of Department

Mr. Priyesh Srivastava is a seasoned hospitality professional and academician currently pursuing his Ph.D. in Hotel Management. .... With 15 years of rich experience spanning both industry and academia, he brings a unique blend of practical expertise and academic excellence to culinary education. He has served in renowned five-star hotels such as Radisson Blu Kaushambi, The Taj Mahal Hotel, New Delhi, and Shangri-La Eros Hotel, gaining 7 years of in-depth experience in Food & Beverage operations. A certified Barstart and Barsmart professional from Pernod Ricard, USA, he specializes in restaurant and bar operations. Recognized for his teaching excellence, he has received the Best Teacher Award in Food and Beverage Management (October 2022). His research credentials include 4 patents and 4 published papers, along with the book STARTUP DNA: The Entrepreneur's Roadmap from Idea to Impact.

Shefali Narang

Assistant Professor

Ms. Shefali Narang is an accomplished academician and industry professional with over 16 years of experience in hospitality, .... tourism, and professional skill development. She has worked with prestigious organizations including The Taj, Le Meridien, and the American Embassy. A certified soft skills, behavioral, and hospitality trainer, she also holds a certificate in Global Governance from the European Institute of Leadership and Management, Dublin. Her expertise spans strategic learning & development, curriculum innovation, performance consulting, and hospitality education. She brings her industry insights to prepare students for global careers in culinary arts and hospitality management.

Ms. Aaditi Kashyap

Assistant Professor

Ms. Aaditi Kashyap is a passionate hospitality educator with 8 years of experience in teaching, training, and facilitation. .... NHTET-qualified and a Ph.D. scholar in Hospitality Management, she holds a Master’s degree from IHM Pusa and a Bachelor’s from AIHM Chandigarh. Trained in multiple 5-star hotels including Taj, Radisson, and Westin, she combines industry knowledge with research-oriented teaching. Her approach emphasizes holistic growth, sustainability, and hands-on learning, preparing students to excel in both culinary arts and hospitality management.

Mr. Ansh Saxena

Teaching Associate

Mr. Ansh Saxena is a hospitality professional with a Bachelor’s in Hospitality and Hotel Administration from IHM RIG. With 4 .... years of experience in globally renowned hotels like Hyatt and JW Marriott, he brings hands-on expertise in food production, bakery operations, and culinary management. Passionate about mentoring students, he focuses on combining practical training with academic learning to prepare future culinary professionals.

Chef Pankaj Kumar Singh

Senior Culinary Faculty

Chef Pankaj Kumar Singh is a hospitality graduate from IHM Ahmedabad with 18 years of experience across top hotels, culinary .... institutes, and management roles. Certified by the American Hotel & Lodging Educational Institute (AHLEI, USA) in Food Production, Food Safety (HACCP), F&B Service, and F&B Planning & Control, he is also a certified French language trainer by Alliance Française. Chef Singh is committed to nurturing the next generation of culinary and hospitality leaders through industry-focused education and skill development.

Modular Kitchen

Classrooms

Practical Lab

Admission Eligibility & Fee Structure

Fee Structure for B.Sc in Culinary Arts
Actual fees for per Semester*	INR-100,000/-
Your 1st Installment Fees Includes the Following*
One Time Admission Fee	Rs. 30,000/-
One Time University Enrolment Fee	Rs. 2,200/-

Candidate must have a 10+2 from a recognized university/institution

Candidate must have a minimum of 50% marks in 10+2 (45% for reserved categories)

Candidate need to clear the AAFT Global Entrance Test (GET)

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How to Apply for B.Sc in Culinary Arts?

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Registration

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Personal Interaction

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Application

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Reservation

Submit the course fee to reserve your seat.

Enrollment

Finalize your enrollment to begin your creative journey.

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Registration

Fill out the form mentioned above.

-----

Personal Interaction

Our experts will help find the perfect program for you.

-----

Application

Submit the application form to initiate your enrollment.

-----

Reservation

Submit the course fee to reserve your seat.

Enrollment

Finalize your enrollment to begin your creative journey.

B.Sc in Culinary Arts FAQs

What is culinary arts and how does the B.Sc program differ from a cooking course?

Culinary arts is much more than just cooking, as it is the professional science of preparing, serving, and managing food as well as innovating cuisine. A Bachelor of Culinary Arts is creative and managerial in food production, in contrast to the short-term courses like a 3-month cooking course in Delhi or a free cooking certificate online. Key differences include:

Planned educational curriculum.
More sophisticated food preparation methods.
Food science and nutrition
Kitchen and business management.

What is the culinary arts course duration for the B.Sc degree?

The B.Sc program at AAFT has a 3 years culinary arts course which is split into six intensive semesters. This time will enable learners to learn the basic skills and move on to the more complex world cuisines and professional kitchen management. The program includes:

Gradual skills development courses.
Extensive kitchen lab hours
Compulsory industrial training.
Experience with related courses such as Diploma in Culinary Arts and Bachelor of Hotel Management.

This overall time period guarantees extensive practical and theoretical experience.

Why is AAFT ranked among the top B.Sc in Culinary Arts colleges?

AAFT is considered one of the top B.Sc in Culinary Arts colleges because of its industry-oriented curriculum, global infrastructure and qualified faculty of chefs. The program focuses on practical kitchen experience, innovation and international culinary practices. The integrated hospitality ecosystem at AAFT is also advantageous to students who have a variety of choices in regards to pursuing Bachelor of Hotel Management, Bachelor of Tourism and Travel Management, and professional diplomas.

Does the B.Sc Culinary Arts curriculum cover international cuisines?

Yes, B.Sc Culinary Arts curriculum in AAFT provides a lot of training in international cuisines. Students explore:

Continental, Mediterranean, and Asian food.
Cooking methods in the Orient and the Middle East.
International plating and presentation.
Blending and innovative cuisine.

This international orientation contrasts a Bachelor of Culinary Arts with short training programs such as a 3 months cooking course in Delhi, which will equip the students to work in international kitchens, cruise lines, and luxury hospitality brands around the world.

What career options are available after a Bachelor of Culinary Arts?

Bachelor of Culinary Arts graduates have the opportunity to take various jobs in the hospitality and food sectors. There are opportunities in the form of commis chefs, sous chefs, executive chefs (experienced), food stylists, kitchen managers and culinary entrepreneurs. Other careers include cruise lines, airline catering, luxury hotels and cloud kitchens. The excellent programs offered at AAFT such as Diploma in Hotel Management and Certificate Course in Bakery, enable the students to develop versatile and future-oriented culinary careers.

Do B.Sc in Culinary Arts colleges like AAFT provide modern kitchen labs?

Yes, AAFT has a superior infrastructure that makes it outstanding among many colleges with B.Sc in Culinary Arts. Facilities include:

Well-furnished international-standard kitchens.
Laboratories in bakery and confectionery.
Live training restaurants
Food science laboratory and hygiene laboratory.

These career arrangements are practical exposures in the actual kitchens of the hotels. These contemporary kitchen settings provide high technical polish to students who have graduated with a Diploma in Culinary Arts or certificate programs.

Is bakery and confectionery part of the B.Sc Culinary Arts syllabus?

Bakery and confectionery are the main part of the B.Sc Culinary Arts syllabus. Students learn:

Artisan bread making
Fundamentals pastry and served desserts.
Chocolate work and sugar art.
Advanced patisserie methods.

Such training is in line with the Certificate Course in Bakery and Diploma in Culinary Arts of AAFT, which enables students to diversify or specialize in their culinary skills. This kind of depth is not what is usually found in brief programs or in a free course.

Does the course include training in food safety and hygiene (HACCP)?

Yes, food safety and food hygiene training are also key requirements of the B.Sc Culinary Arts course in AAFT. The curriculum covers:

HACCP principles
Kitchen cleaning requirements.
Storage and temperature control of food.
International safety regulations conformity.

This is the knowledge that equips the students with professional kitchens across the globe and complies with international hospitality standards. This formal safety training will provide high professional weight as compared to informal alternatives such as a 3 months cooking course in Delhi.

Can I become an Executive Chef with a B.Sc in Culinary Arts?

B.Sc Culinary Arts is the academic and hands on qualification needed to become an Executive Chef in the long term. Although the position needs experience, leadership, and creativity, the degree will speed up the career development. Graduates normally begin with commis or junior chefs and rise to the top. AAFT focuses on kitchen management, menu development, and business venturing that have been reinforced with hospitality training such as the Bachelor of Hotel Management, which aids the graduates find their way into high culinary leadership positions.

What is the fee structure for the B.Sc Culinary Arts at AAFT?

The overall cost of B.Sc degree of 3 years in Culinary Arts is estimated at ₹5.12 Lakh at AAFT Noida. It is a full-time undergraduate course, and there are extra fees of registration (₹20,000) and confirmation (₹30,000). The total cost which includes other elements may cost between 3 years ₹4.31 L to ₹8.12 L.

Do students get to intern with celebrity chefs during the course?

AAFT also offers internships in the respected hotels, fine dining establishments as well as popular food chains. Among the highlights of the internship, there are:

Professional kitchen exposures.
On-the-job feedback with chefs.
Training of real-time services and production.
Networking in the food industry.

Although internships with celebrity chefs are subject to availability, AAFT has high chances of getting them due to its good relationships in the industry. This is one of the benefits compared to short-term culinary classes, which is actual exposure in real life.

Is the Bachelor of Culinary Arts a recognized degree for master's abroad?

Yes, the Bachelor of Culinary Arts offered by AAFT is an alphabet that can be used to pursue master's degrees in overseas countries, but under the condition of university-specific requirements. The academic credits, professional training, and structured curriculum are in line with the international standards of education. Graduates usually continue with their studies in either culinary management, gastronomy or even hospitality leadership. This international fame makes a clear-cut difference between the B.Sc degree and an informal course, such as a 3-month cookery course in Delhi.

How much practical cooking is involved in the culinary arts course duration?

The culinary arts course period at AAFT is comprised of practical training. Students engage in:

Daily kitchen lab sessions
Live cooking demonstrations.
Menu planning and execution
Industry internships

Almost 70 % of the program is dedicated to practical cooking and kitchen to operations. This is the high exposure that makes sure that the students walk out of the institution with a professional level of assurance, which is way beyond what is provided in short courses or online cooking programs.

Does AAFT support students in opening their own restaurants?

Yes, AAFT is very active in promoting the entrepreneurial goals of culinary students. The B.Sc Culinary Arts program has an element of food costing, restaurant planning, menu engineering modules, and modules on operations of the business. Students get an opportunity to be mentored by experts in the industry and experience real-life case studies. The entrepreneurial base, coupled with knowledge in both Bachelor of Hotel Management and Diploma in Tourism and Travel Management, qualifies graduates with successful capabilities of opening cafes, bakeries, or even full-scale restaurants.

What are the entry requirements for the B.Sc in Culinary Arts?

Applicants in B.Sc in Culinary Arts at AAFT need to possess the following requirements:

Educational Qualification: The applicant should have finished 10+2 in a known university or institution.
Minimum Marks: At least 50% aggregate marks in 10+2 required (45% in case of reserved category) is necessary.
Entrance Test: In order to get admission in AAFT, applicants need to pass the AAFT Global Entrance Test (GET).

These requirements guarantee that students possess the academic background and talent to be effective in the professional B.Sc in Culinary Arts at AAFT.

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Additional Features

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B.Sc in Culinary Arts

B.Sc in Culinary Arts Program Details

B.Sc in Culinary Arts Course Overview

Why Choose AAFT for B.Sc in Culinary Arts Course?

Key Highlights

Additional Features

Who is this B.Sc in Culinary Arts Course for?

Our Alumni Work at

B.Sc in Culinary Arts Program Outcomes

Potential Career Opportunities after B.Sc in Culinary Arts Course

B.Sc in Culinary Arts Course Curriculum Breakdown

Tools You Will Master in B.Sc in Culinary Arts Program at AAFT

B.Sc in Culinary Arts Course Student Projects

Placements Opportunities

What this means for you

Veteran Teaching Faculty

AAFT Campus and Infrastructure

Admission Eligibility & Fee Structure

How to Apply for B.Sc in Culinary Arts?

Registration

Personal Interaction

Application

Reservation

Enrollment

B.Sc in Culinary Arts FAQs

Related Courses

B.Sc in Culinary Arts Related Blogs