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Culinary Arts Courses - Check Course Fees, Duration, Colleges, Career & Scope

Update on 06 Jul 2022

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Culinary Arts Courses - Check Course Fees, Duration, Colleges, Career & Scope

What is Culinary Arts?

Culinary Arts are the art of cooking, preparing, presenting, and serving food. Usually, when we speak of Culinary arts, the first image that comes to our mind is a Chef who works in a restaurant or hotel and does rigorous labor in the kitchen to please his/her customers with deliciously cooked food.

However Culinary art is much more than preparing mouth-watering dishes. Apart from the taste of the food, it is also about how the food looks on the plate and how it is presented on the table.

Culinary Arts can also be defined as the Science and Art of Cooking, preparing, and presenting food. Professionals who specialize in Culinary Arts, work in restaurants as Chefs.

The Culinary Arts have various aspects including Table manners, Kitchen Manners, Beverage Management, Bakery & Patisserie, Food Production, and many more.

Candidates who want to become a chef and pursue their careers in Culinary Arts would be glad to know that there are numerous culinary courses offered in India.

  • BHM in Culinary Arts, BSc. in Culinary Science, B.Voc in Culinary Operation, and B.Voc in Bakery & Cookery are some popular Culinary courses offered at the UG level.
  • You can also pursue a Diploma course if you do not want to pursue a long-term course. Some of the Top Diploma culinary courses are Diploma in Culinary Arts of Italian Science, Diploma in Food Production, Diploma in Hotel Management (F&B), Post-graduate Diploma in Bakery & Science Technology, etc.

Note: In this article, we have resolved all query about chef course, diploma in culinary arts, culinary class, online culinary classes, ree online culinary courses with the certificate, baking and pastry arts, baking and pastry course, bachelor of culinary arts.

For more Information Related to Culinary Courses, Continue Reading Further:

Top Culinary Courses in India:

Culinary Arts is a fascinating career field. One can kickstart their career in Culinary Arts after completing a professional culinary course and obtaining a diploma or a Degree in Culinary Arts or Hospitality.

As earlier we have mentioned Culinary arts is a subdomain of the Hospitality discipline. So If you wish to build a career in Culinary Arts, you can also pursue a hotel management course - BHM Course with Culinary Arts as a specialization.

culinary course in india

Bachelors in Hospitality Management (BHM) in Culinary Arts is also popularly termed a Chef Course. Candidates who wish to pursue their career as chefs can pursue this course.

However, if you are more interested in pursuing a Culinary arts-centric course then there are a lot of options available for you in India as well as abroad. You can pursue a Diploma or a bachelor's degree in Culinary Arts.

To help you choose your course, we have listed the names of the Top Culinary Courses in India, Check out below:

Top Undergraduate Courses in Culinary Arts:

The duration of undergraduate Culinary courses is 3 years. There are several bachelor's courses offered in Culinary Arts that provide 6 months of training/internship as a part of the course curriculum, so the students can gain some hands-on experience as well as industry exposure.

Some undergraduate culinary courses have a duration of 2.5 years followed by 6 months of the training period and some courses offer a full 3-year academic program followed by 6 months of practical training.

Here’s the list of Top Bachelor of Culinary Arts degree courses:

  • Bachelors in Hospitality Management (Specialization Culinary)
  • BSc in Culinary Science
  • B.A in Culinary Arts
  • B.Voc in Culinary Operations
  • BHM with Culinary Arts
  • BA in International Culinary Arts
  • Bachelor of Catering Technology & Culinary Arts
  • B.Voc in Bakery & Cookery

Top Diploma & Postgraduate Diploma Courses in Culinary Arts:

Diploma Courses in Culinary arts are the best alternatives to Bachelor's degree courses if you do not wish to pursue a 3-year long course and want to keep the course duration short.

The duration of an undergraduate Diploma course is 2 years and that of a postgraduate diploma is only 1 year.

There are many options available for you if you want to get a Diploma in Culinary arts, here are some best options:

  • Diploma in Food Production & Patisserie
  • Diploma in Culinary Arts of Italian Cuisine
  • Diploma in Food & Beverage Service
  • Diploma in Professional Patisserie & Confectionery
  • Diploma in Food Production
  • Postgraduate Diploma in Bakery & Science Technology
  • Diploma in Hotel Management (Food & Beverage Service)
  • Post Graduate Diploma in Culinary Arts
  • Post Graduate Diploma in Dietetics & Hospital Food Service
  • Post Graduate Diploma in Food Production

Top Masters in Culinary Arts Course:

  • M.Sc in Hospitality Administration (with Culinary arts specialization)

Particulars
Details

Course Level

Diploma, UG, and PG

Duration

Diploma: 2 years
UG Courses: 3 years
PG Diploma Courses: 1 year

Culinary Eligibility

Passing Marks in 10+2 (from any stream)

Entrance Exam

IIHMCA CEE, GNIHM JET, NCHMCT JEE, Goenka Aptitude Test for Admission, SAAT, MUJEE, etc

Average Course Fee

Rs 25,000 to Rs 16,00,000

Career after Culinary

Chef, Culinary Artist, Cook, Food Stylist, Caterer, Bakery, Hotel Manager

Top Employment Areas

Restaurants, Bars, Hotels, Food & Beverage companies, Tourism Industry Airlines & Cruise Liners, etc.

Salary

Rs 3 Lacs to Rs 33 Lacs based on experience

Eligibility Criteria of Culinary Arts:

The candidates who wish to apply for Culinary Arts are required to fulfill certain eligibility requirements to get admission to their desired colleges.

Generally, the admissions to Culinary Courses are based on merit in the qualifying exams, however, some Culinary arts colleges also take personal interviews or conduct entrance exams to select the candidates for admission.

Below we have mentioned the basic eligibility criteria for the Culinary Arts courses in India:

Culinary Arts Eligibility Criteria for Undergraduate Courses (Diploma & Bachelors)

  • The candidates should have completed their 10+2 from a recognized board.
  • Candidates from any stream can apply for undergraduate courses in culinary arts.
  • The admissions to the culinary arts course are usually done through entrance exams or on the basis of the academic performance of the candidate. Some Culinary arts colleges in India also conduct Personal Interviews to determine candidates' suitability for the Culinary Arts Courses.

Culinary Arts Eligibility Criteria for Postgraduate Courses

  • Candidates must have completed their Bachelor's degree from any stream and from a  UGC-recognized university.
  • Most of the premier culinary arts colleges in India give preference to the candidates who have completed a bachelor's in Hotel Management over other candidates. 
  • The admissions are usually based on the candidate's performance in the qualifying exams followed by a Personal Interview. 
  • Some colleges also provide admission on the basis of entrance tests.

Top Entrance Exams for Culinary Courses:

Most colleges offer direct admissions to Culinary Arts colleges based on the condition of fulfilling the basic eligibility criteria. However many premiere hospitality management colleges also conduct entrance tests followed by personal interviews to admit the students into Culinary Courses.

Below we have mentioned the names of the Top entrance exams for Culinary Courses conducted by the leading culinary arts colleges in India:

Exam
Conducting Authority

IIHMCA CEE
(Indian Institute of Hotel Management & Culinary Arts Common Entrance Exam)

Indian Institute of Hotel Management & Culinary Arts, Hyderabad

NCHMCT JEE
(National Council of Hotel Management & Catering Technology Joint Entrance Exam)

National Tesṭing Agency

GNIHM JET
(Guru Nanak Institute of Hotel Management Joint Entrance Test)

Guru Nanak Institute of Hotel Management, Kolkata

Goenka Aptitude Test for Admission

GD Goenka University, Gurugram

CUCET

Chandigarh University

SAAT

Shiksha “O” Anusandhan Deemed to be University

MUJEE

Mangalayatan University

AUCET

Andhra University

MRNAT

Manav Rachna University

Top Culinary Arts Colleges in India:

Institute of Hotel Management (IHM) Bangalore, IHMCN New Delhi, IHM Mumbai, and International Institute of Hotel Management (IIHM) New Delhi are some of the best culinary arts colleges in India.

Below we have Mentioned the Names of Some other Popular Culinary Arts colleges in India along with their fee structure:

College Name
Average Annual Fees

Culinary Academy of India, Hyderabad

Rs 40,000

Institute of Hotel Management, Pusa

Rs 3,13,000 (Total Fees)

Amrapali Institute of Hotel Management, Haldwani

Rs 82,000

Oberoi Center of Learning and Development, New Delhi

-

International Institute of Culinary Arts, New Delhi

Rs 5,45,000 (Total Fees)

Merit Swiss Asian School of Hotel Management, Udhagamandalam, Ooty

Rs 5,40,000 (Total Fees)

Institute of Hotel Management, Catering Technology and Applied Nutrition, Goa

Rs 69,500

Institute of Hotel Management, Aurangabad

Rs 5,10,000

Palate Culinary Academy, Mumbai

-

WelcomGroup Graduate School of Hotel Administration, Manipal

Rs 3,68,000

Top Culinary Arts Colleges in Delhi:

  • UEI Global New Delhi
  • CII Institute of Hospitality, New Delhi
  • International Institute of Culinary Arts
  • IIHT New Delhi
  • IIHM New Delhi
  • International Institute of Hotel Management (IIHM), New Delhi

Top Culinary Arts Colleges in Mumbai:

  • Institute of Hotel Management, Catering Technology & Applied Nutrition, Dadar West, Mumbai
  • Indian Institute of Hospitality & Management, Thane West
  • School of Hospitality & Tourism Studies, D.Y Patil University, Navi Mumbai 
  • Mumbai College of Hotel Management & Catering Technology, Mumbai
  • La Sphere School of Hotel Management

Top Culinary Arts Colleges in Chennai:

  • Empee Institute of Hotel Management & Catering Technology, Arumbakkam 
  • SRM Institute of Hotel Management, Chennai
  • School of Hotel & Catering Management, VELS Institute of Science, Technology & Advanced Sciences, Pallavaram
  • AEC Tourism & Hospitality Academy , Thyagaraya Nagar
  • Institute of Hotel Management Catering Technology & Applied Nutrition, Taramani

Top Culinary Arts Colleges in Kolkata:

  • Institute of Advanced Management, Salt Lake City
  • Institute of Hotel Management, Catering Technology & Applied Nutrition
  • Subhas Bose Institute of Hotel Management, Rajarahat
  • Guru Nanak Institute of Hotel Management, Sodepur
  • Cosmopolis Institute of Management Studies, Behala
  • JB Institute of Hospitality Management, Kolkata

Top Culinary Arts Colleges in Jaipur:

  • College of Hospitality Administration
  • Institute of Hotel Management (IHM)
  • Institute of Hotel Management & Culinary Science
  • Jaipur National University, Jaipur
  • Suresh Gyan Vihar University, Jaipur

Top Culinary Arts Colleges in Hyderabad:

  • Institute of Hotel Management -Shri Shakti, Begumpet
  • John Bauer College of Hotel Management & Catering Technology, Tarnaka
  • Indian Institute of Hotel Management & Culinary Arts, Habshiguda
  • Regency College of Culinary Arts & Hotel Management, Khairatbad
  • Institute of Hotel Management, Catering Technology & Applied Nutrition, Hyderabad
  • Sun International Institute of Tourism & Management, Hyderabad

Top Culinary Arts Colleges in Bangalore:

  • Presidency College of Hotel Management, Domlur
  • AIMS Institutes, Peenya
  • Institute of Hotel Management, Bangalore
  • Lavonne Academy of Baking Science & Pastry Arts, Indira Nagar
  • ASK Institute of Hospitality Management & Culinary Arts, Bangalore
  • Bangalore Culinary Academy, Hebbal

Top Culinary Arts Colleges in Dehradun:

  • Institute of Hotel Management (IHM), Dehradun
  • UEI Global, Dehradun
  • Madhuban Academy of Hospitality Administration & Research
  • Servo Hospitality School

Culinary Arts Syllabus - Course Wise

The syllabus of the culinary art courses varies according to the type of course. Below we have mentioned the syllabus and subjects in various culinary arts courses.

UG Level Culinary Courses

Course

Syllabus

BHM Culinary Arts

  • Optional Languages
  • Food & Beverage Production - I
  • Food & Beverage Production - II Practical
  • Food & Beverage Service - I
  • Food & Beverage Service - I Practical
  • Front Office - I
  • Front Office - I Practical
  • Housekeeping - I
  • Housekeeping - I Practical
  • Hospitality Communication
  • Constitution of India & Human Rights
  • Food & Beverage Production - I
  • Food & Beverage Production - II Practical
  • Food & Beverage Service - II
  • Food & Beverage Service - II Practical
  • Hygiene & Food Safety
  • Travel & Tourism Management
  • Hospitality Communication - II
  • Environment & Public Health
  • Food & Beverage Production - III
  • Food & Beverage Production - III Practical
  • Food & Beverage Service - III
  • Food & Beverage Service - III Practical
  • Front Office - II
  • Front Office - II Practical
  • Housekeeping - II
  • Housekeeping - II Practical
  • Fundamentals of Computers
  • Food & Beverage Production - IV
  • Food & Beverage
  • Production - IV Practical
  • Food & Beverage Services - IV
  • Food & Beverage Services - IV Practical
  • Front Office - III
  • Food & Beverage Service Management
  • Food & Beverage Service Management Practical
  • Hotel Financial Accounting
  • Management Principles & Practice
  • Computers in Hospitality Service - I
  • Computers in Hospitality Service - I Practical
  • Marketing of Hospitality Services
  • Human Resources Development
  • Hotel Law
  • Hotel Economic & Statistics
  • French
  • Professional Elective
  • Food & Beverage Production Management
  • Food & Beverage Production Management
  • Accommodations Management
  • Hotel Costing
  • Computers in Hospitality Services
  • Computers in Hospitality Services Practical
  • Hospitality Law
  • Entrepreneurship
  • Allied Hospitality Management
  • Financial Management in Hotels
  • Professional Elective - I
  • Professional Elective - II
  • Project on Marketing Feasibility & Fun. Viability
  • Accommodation Management
  • Marketing of Hospitality Services
  • Computers in Hospitality Services
  • Computer in Hospitality Services(Practical)

B.Voc in Culinary Operations

  • Fundamentals of Computers
  • General Communication – English
  • Food Science & Nutrition
  • Identification and Classification of Commodities
  • Cooking Techniques
  • Basics of Indian Cookery
  • Basic French
  • Organisation & Safety (Kitchen)
  • Principles of Purchasing and Storing
  • Planning of Basic Menus
  • Basics of Continental Cookery
  • Basics of Pan-Asian Cookery
  • Culinary French
  • Facilities Planning and Equipment
  • Business Communication
  • Cooking and Presenting Regional Indian Cuisine
  • Cooking and Presenting Italian Cuisine
  • Cooking and Presenting French Cuisine
  • Environmental Science
  • Operations Management (Catering)
  • General Science
  • Cooking and Presenting Oriental Cuisine
  • Advanced Cooking Techniques
  • Basics of Bakery and Confectionary
  • Principles of Management
  • Systems Operations (Catering)
  • Accounting and Cost Control
  • Advanced Bakery and Confectionary
  • Garde Manger
  • Global Cuisine
  • Behavioral Skills
  • Staff Management and Labour Laws
  • Customer Relation Management
  • Innovative Cookery, Food Art & Photography
  • Function Catering

B.A in Culinary Arts

  • Planning and Managing Food Production
  • World Food
  • Menu Planning and Product Development
  • Food and Beverage Operations Management
  • Finance in Hospitality
  • Rooms Divisions Operations Management
  • Customer Service
  • Contemporary Gastronomy
  • Creative Patisserie
  • Food Safety Management
  • Contemporary Hospitality and Marketing
  • The Developing Manager and Human Resources Management
  • Product Development
  • Brand Management
  • Strategic Management

Bachelor of Catering Technology & Culinary Arts

  • Fundamentals of Food Production
  • Food & Beverage Service
  • Accommodation Operations
  • Front Office and French
  • Communicative English and Hygiene & Sanitation
  • Environmental Science
  • Basic Computer Applications
  • Principles of Indian Gastronomy
  • Baking Principles & Patisserie
  • Food & Beverage Matching – I
  • Culinary French and Basic Accountancy
  • Nutrition & Food Service
  • Introduction to Management
  • Computer Applications – I
  • Culinary Arts & Concepts & European Confectionery
  • Fundamentals of Art & Sculpture
  • Food & Beverage Matching – II
  • Labour Legislation & Hotel Law
  • International Baking and Material Management
  • Sales and Marketing Management
  • Cuisine Facility Planning & Design
  • Food & Beverage Costing

B.Sc in Culinary Science

  • Introduction to Hospitality Industry (Th.)
  • Basics of Food Production (Th.)
  • Basics of Food & Beverage Service (Th.)
  • Introduction to Front office and Accommodation (Th.)
  • Communication Skills- (Th.)
  • Culinary Skills I (Pr.)
  • Baking Skills I(Pr.)
  • Restaurant Service (Pr.)
  • Indian Cuisine (Th.)
  • Regional & Staple Food (Th.)
  • Food & Beverage Studies (Th.)
  • Fundamentals of Information Technology (Th.)
  • Nutrition & Food Science (Th.)
  • International Culinary Art (Pr.)
  • Indian Culinary Art (Pr.)
  • Baking Skills II(Pr.)
  • Fundamentals of Information Technology (Pr.)
  • Eastern Indian Cuisine and Culture (Th.)
  • Beverage Studies (Th.)
  • Food Cost Controls (Th.)
  • Larder & Charcuterie (Th.)
  • Gastronomy (Th.)
  • Regional Indian Cuisine (Quantity) (Pr.)
  • Intermediate Bakery & Confectionery (Pr.)
  • Larder & Short Order Cookery (Pr.)
  • Industrial Training (16 weeks)
  • Training Report & Log Book
  • Advanced Food Production (Th.)
  • Food Legislation (Th.)
  • Indian Culture & Traditions (Th.)
  • PAN Asian Cuisine (Th.)
  • Techniques of Pan Asian Cuisine (Pr.)
  • Contemporary European Cuisine (Pr.)
  • Advanced Techniques of Baking & Pasty (Pr.)
  • Personality Development (Pr.)
  • Kitchen Facilities Planning (Th.)
  • Environmental Consciousness (Th.)
  • Entrepreneurship & Restaurant Start-up (Th.)
  • Food safety Management (Th.)
  • Culinary Elective
  • Art of Garde Manger (Pr.)
  • Food & Beverage – Alcoholic & Non-Alcoholic (Pr.)

B.A in International Culinary Arts

  • Food Production
  • Bakery & Patisserie
  • Hygiene Sanitation & Food Nutrition
  • Food Service Operations
  • Business Communication
  • Hotel Accountancy
  • Principles of Management
  • Marketing Management
  • Food Production Operations
  • Bakery, Pastry And Confectionery Operations
  • Food & Beverage Management
  • Human Resource Management
  • Hotel Accountancy
  • Management Information System
  • Kitchen & Bakery
  • Anthropology of Food
  • Contemporary Issues
  • Food Philosophy
  • Strategic Management
  • Contemporary Issues in Professional Practice
Diploma & PG Diploma Culinary Courses

Course

Syllabus

Diploma in Culinary of Italian Cuisine

  • Basic Techni. and Fundamentals of Italian Cuisine
  • Techniques for Meat and Vegetable Preparation
  • Culinary History and Geography of Italy
  • Basic Italian Language and Cooking Glossary Terms
  • Italian Cuisine and Culture
  • Products and Raw Materials
  • Guest Chef Demo
  • Cooking Techniques and Practice
  • Wines
  • Pastry
  • Italian Language
  • Visits to production sites
  • Briefings and progress evaluations

Diploma in Bakery & Confectionary

  • Introduction to Bakery
  • Scope of Bakery & Confectionery
  • Bakery terms
  • Organization chart of Bakery
  • Different types of flours available,
  • Constituents of flours,
  • pH Value of flour,
  • The water absorption power of flour,
  • Gluten, the diastatic capacity of flour,
  • Grade of flour
  • Role of flour, water, yeast, salt
  • Sugar, milk, and fats
  • Knowledge of Baker's yeast
  • Bread improvers-improving physical
  • quality
  • Knowledge and working of various
  • Types of oven
  • Baking temperatures for bread
  • Confectionery goods.
  • Straight dough method
  • Delayed salt method
  • No time dough method
  • Sponge and dough method
  • Characteristics of good bread
  • Bread faults and their remedies
  • Bakery layout
  • Quality control
  • Ingredients used in Cake Making
  • Types & Varieties
  • Cake Making Methods
  • Basic Pastries
  • Balancing cake formula
  • Characteristic of Cakes
  • Cake Faults and remedies
  • Types of icing
  • Preparation of cookies and biscuits.
  • Factors affecting the quality of biscuits/ cookies
  • Various types of ice creams and bombs
  • Storage of confectionery products
  • Wheat composition, production, grade, and quality of wheat
  • Wheat products
  • Other flours, meals, and starches
  • Sugar substitutes
  • Syrups, jams, and marmalades
  • Cocoa production
  • Cocoa by-products
  • Eggs and dairy products
  • Leavening agents
  • Shortenings
  • Gelling agents and stabilizers
  • Introduction to food laws
  • Storage and preservation of bakery and confectionery products
  • Organic and genetically modified foods
  • Food Microbiology
  • Food Contamination And Spoilage
  • Sanitary Procedure Followed During Food Handling
  • Safe Food Handler
  • Hazard Analysis Critical Control Point
  • Food Safety Standards Authority Of India (FSSAI)
  • GARBAGE DISPOSAL
  • Pricing
  • Costing
  • Standard recipes
  • Material costing
  • Control of food cost, labor cost, overhead cost & miscellaneous cost
  • Yield
  • Costs

Diploma in Food Production

  • Basic Food Production-I
  • Introduction to Basic Cookery-I
  • Personality & Communication Development
  • Commodities
  • Introduction to Computers
  • Indian Cookery –II
  • Cold Kitchen-II
  • Kitchen Management
  • Basics of Nutrition
  • Advanced Communication Skills
  • Seminar & Presentation
  • Advanced Food Production

Post Graduate Diploma in Culinary Arts

  • Culinary Skill And Techniques
  • Nutrition & Food Safety
  • Food & Beverage Cost Control
  • Business Communication & Professional Development
  • Culinary Skill And Technique Practical
  • Baking & Pastry Skills Practical
  • Cuisines Of Asia Practical
  • Food & Beverage Service Practical
  • Food Production Operations
  • Anthropology And Food Sociology
  • Leadership And Management For Chefs
  • Computer Applications
  • Institutional Catering & Banqueting Practical
  • Cuisines Of The World Practical
  • Patisserie Production Management Practical
  • Culinary Artistry And Food Styling Practical
  • Professional Development Externship

Post Graduate Diploma in Food & Bakery Science

  • Wheat Grain Structure, quality, and mealing
  • The functionality of wheat flour components and bakery ingredients
  • Quality Testing of Wheat Flour and Bakery Products
  • Rheology and Chemistry of Dough
  • Bread Industry and Processes
  • Soft Wheat Products and Processes

Post Graduate Diploma in Bakery & Confectionary

  • Theory of Bakery & Bakery Fundamentals
  • Basic Bread & International Breads
  • Different Types of Pastries- Short Crust, Choux, Flaky (Pies, Tarts, Eclairs, Puff)
  • Cupcakes, Donuts, Croissants
  • Gateaux and Pastries
  • Basic Cake Decoration and Art
  • Different Types of Icing and Design - Butter, Royal, Fresh Cream
  • Basic Chocolate Making
  • Basic Sugar Craft
  • Exotic Desserts
  • Communication Skill
  • Hygiene and Sanitation
  • Bakery Kitchen Management

Skills Required to Pursue Culinary Arts Course:

  • Creativity
  • Cooking Skills
  • Culinary Expertise
  • Hygiene & Cleanliness
  • Attention to details
  • Knowledge of food ingredients
  • Multitasking skills
  • Good Listener
  • Discipline
  • Social Skills
  • Polite demeanor
  • Dedication
  • Commitment
  • Confidence
  • Personality
  • Adaptability
  • Customer Oriented approach
  • Decision-making skills

Career Scope in Culinary Arts:

  • Culinary Arts is a promising field. Most culinary arts graduates start out as interns in a restaurant. With time and experience, they advance to managerial roles. There is an immense scope of growth for a culinary art student after the complete course.
  • One can join a hotel brand or restaurant brand as an intern/trainee and grow across various positions after acquiring a legit amount of experience.

Job Roles after Culinary Arts Courses in India:

To pursue a career in Culinary Arts, one must be passionate about cooking and serving. And most importantly you need skills to become successful in this field. An individual can work in various job roles which need culinary skills.

The top career choice after a Culinary course is a Chef, Baker, or Food stylist. However, there are several other job options.

Below we have mentioned the names of some of the most popular Job Roles after Culinary Arts Courses in India:

  • Chef Entrepreneurs
  • Executive Chef
  • Pastry Chef
  • Restaurant Manager
  • Personal Chef
  • Food Writer
  • Catering Director
  • Food Styling
  • Food Writer
  • Personal Chef
  • Sous Chef

Salary in Culinary Arts:

The average salary of a Chef after a culinary Arts course depends on the skills and his/her area of expertise. A Chef with years of experience and practice can earn Rs 6 L.P.A to Rs 33 L.P.A. However the starting salary of a fresher in Culinary Arts may range from Rs 3 L.P.A to Rs 4.5 L.P.A depending on his/her employer.

Salary after Culinary Course - Company Wise:

Company
Average Salary Offered

Taj Group of Hotels

Rs 2.19 L.P.A

Oberoi Hotels & Resorts

Rs 2.97 L.P.A

Mariott International

Rs 2.49 L.P.A

Hyatt

Rs 2.78 L.P.A

JW Mariott

Rs 2 L.P.A

The Leela Palaces Hotels & Resorts

Rs 2.38 L.P.A

Hilton

Rs 2.43 L.P.A

Job Profile and Salary after Culinary Arts Course:

Job Profile
Average Salary Offered

Executive chef

Rs 6.80 Lacs

Sous chef

Rs 4.88 Lacs

Food and Beverage Manager

Rs 5.65 Lacs

Cafe Manager

Rs 5.42 Lacs

Trainee

Rs 2.50 Lacs

Chef

Rs 3.60 Lacs

Top Employment Areas for Culinary Arts:

Well, the culinary arts is a skill highly demanded in the Hospitality sector, so obviously the top employment sector for Culinary Arts in Hospitality and tourism sector.

Below we have stated the names of the top employment areas for Culinary artists:

  • Restaurants, Hotels, Bars, Clubs, Resorts
  • Catering Firms Cafes/Bistros and Bakeries
  • Food Processing Companies
  • Educational Institutions
  • Food & Beverage Industry
  • Tourism Industry Airlines & Cruise Liners
  • Government Sector like Tourism Development Corporation (ITDC), Armed Forces, etc.
  • Bartending
Signing Off:
  • Culinary Arts is a subdomain of the hospitality discipline. Pursuing a professional course in Culinary Arts enhances and develops an individual’s skills related to cooking, presenting, and serving food.
  • You may already know how the presentation of the food in the three and five-star hotels/restaurants looks so exquisite and the guests are charged highly for those small portions of food.
  • This is because they just look so delightful and piquant. In simple words, in such restaurants, you pay for the “Culinary Arts”.
  • Well, next time when you visit a cafe, restaurant, or hotel, pay attention to the food you are served and you will definitely understand why Culinary Arts are called "Art".

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