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 the 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 queries about the chef courses, diploma in culinary arts, culinary class, online culinary classes, free online culinary courses with the certificate, baking and pastry arts, baking and pastry course, and bachelor of culinary arts.

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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.

Bachelor in Hospitality Management (BHM) in Culinary Arts is also popularly termed a Chef Course. Candidates who wish to pursue their careers 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:

• Bachelor 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:

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

Generally, 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 Culinary Arts courses in India:

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

• The candidates should have completed their 10+2 from a recognized board.
• Candidates from any stream can apply for undergraduate courses in culinary arts.
• 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 the Bakery Different types of flours are 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 in 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 sectors 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 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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