About the Bachelors in Culinary Arts (with Honours)

A globally benchmarked degree delivered in collaboration with the University of Huddersfield (UK) and managed by the Taj Group.
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Degree Overview

Bachelors in Culinary Arts (with Honours)

The Bachelors in Culinary Arts (Hons) is a comprehensive four-year program designed for aspiring chefs and gastronomic innovators. The curriculum blends kitchen artistry with management skills, food science, sustainability, and entrepreneurship creating well-rounded professionals for the global culinary scene. The degree is conferred by the University of Huddersfield (UK), guaranteeing international credibility and recognition.

Course Structure / Curriculum Overview

Year 1

*Curriculum content updates may occur to meet academic standards.

CULINARY ARTS FOUNDATION LEVEL (120 CREDITS)

  • BFI1001 – Food & Beverage Operations
    This module will develop the basic knowledge and essential skills required for food & beverage operations and allow students to identify, compare, discuss, and examine major issues involved in service style, types of menus, equipment used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will examine contemporary and traditional concepts and products, organize, control, produce, and deliver customers an ‘excellent’ meal experience. Students will integrate knowledge and abilities gained and will be able to relate the interdepartmental skills with other modules in the operation.
  • BFI1033 – Accommodation Operations
    This module will provide training on basic abilities required in hotel accommodation operations for success in today’s wildly competitive business world. It will cover the various areas maintained by Accommodation Operation, including up-keeping of the hotel, preventive maintenance, guest interaction etiquette, and offering excellent services to the guests during their stay at the hotel.
    Beginners will get an overall understanding of hotel operations, as well as how modern hotel trends and the role of technology play a key role in guest services.
  • BFI1042 – Bakery and Pastry Operations
    This module provides a comprehensive insight into the evolution of baking practices worldwide. You will also explore new trends in preparation and presentation styles, gaining a deep understanding of the science behind baking and the techniques used to produce top-quality bakery and confectionery items. Theoretical aspects encompass recipe measurement, ingredient characteristics, and detailed knowledge of baking science. On the practical side, you will delve into the fundamentals of bread making, pastry making, types of cakes and fillings, icing techniques, custard-based desserts, yeasted desserts, tarts, and basics of dessert presentation skills.
  • BFI1044 – Food Production Operations for Culinary Arts
    The module introduces you to food production theories and practices involved in fundamental cookery. It will impart the skills and techniques of food production operation in classical and popular international cuisines. The module emphasizes the role of commodities, equipment, weights, and measures in the production of quality food products and their application in commercial food service establishments. The module enables you to understand theoretically and practically the concepts and techniques of preparation of stocks, soups, sauces, vegetable cookery, meat, fish & poultry and their application in menu planning and delivery of food as per established industry standards. The module will introduce concepts of food costs, yield management, and food safety.
  • BFI1046 – Nutrition and Special Diets
    This module explores the fundamental principles of nutrition and their application in the culinary management, emphasising the role of a balanced diet in promoting overall health and well-being. You will gain an understanding of the nutritional requirements for different age groups and lifestyles, as well as the impact of various dietary choices on health. Special attention will be given to the development of special diets, such as those for individuals with allergies, intolerances, or specific health conditions, empowering culinary professionals to create inclusive and customized menus. You will be equipped with the knowledge and skills to make informed decisions regarding ingredient selection, cooking techniques, and menu design to promote health-consciousness and specialized culinary offerings. The module introduces you to the basics of food chemistry along with regulatory guidelines regarding health and nutrition.
  • BFI1047 – Professional Skills Development
    The course seeks to promote the all-round development of the student while instilling an understanding of the value of soft skills in interpersonal and professional relationships. The purpose of this module is to explore multiple facets and the significance of an effective personality. To provide students with a strong practical orientation and assist them in developing a variety of skills relevant to holistic growth for optimal functioning, the module is delivered through lectures, workshops, videos, PPTs, and tutorials. They undergo intense training aimed at enhancing their communication, time management, team building, leadership, effective use of English, business correspondence, presentations, research, reference, and critical thinking abilities. Students benefit from this in terms of successful resume writing, career planning, and career visioning.
    The students gradually and subtly internalize the skills and traits throughout the study since the teaching and learning approach is experiential and highly participatory Professional Skills Development (PSD) encompasses a range of approaches to learning that connects planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences to understand and evidence the process and results of learning) and reflecting (reviewing and evaluating experiences and the results of learning).

CULINARY ARTS FOUNDATION LEVEL (120 CREDITS)

  • BFI1001 – Food & Beverage Operations
    This module will develop the basic knowledge and essential skills required for food & beverage operations and allow students to identify, compare, discuss, and examine major issues involved in service style, types of menus, equipment used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will examine contemporary and traditional concepts and products, organize, control, produce, and deliver customers an ‘excellent’ meal experience. Students will integrate knowledge and abilities gained and will be able to relate the interdepartmental skills with other modules in the operation.
  • BFI1033 – Accommodation Operations
    This module will provide training on basic abilities required in hotel accommodation operations for success in today’s wildly competitive business world. It will cover the various areas maintained by Accommodation Operation, including up-keeping of the hotel, preventive maintenance, guest interaction etiquette, and offering excellent services to the guests during their stay at the hotel.
    Beginners will get an overall understanding of hotel operations, as well as how modern hotel trends and the role of technology play a key role in guest services.
  • BFI1042 – Bakery and Pastry Operations
    This module provides a comprehensive insight into the evolution of baking practices worldwide. You will also explore new trends in preparation and presentation styles, gaining a deep understanding of the science behind baking and the techniques used to produce top-quality bakery and confectionery items. Theoretical aspects encompass recipe measurement, ingredient characteristics, and detailed knowledge of baking science. On the practical side, you will delve into the fundamentals of bread making, pastry making, types of cakes and fillings, icing techniques, custard-based desserts, yeasted desserts, tarts, and basics of dessert presentation skills.
  • BFI1044 – Food Production Operations for Culinary Arts
    The module introduces you to food production theories and practices involved in fundamental cookery. It will impart the skills and techniques of food production operation in classical and popular international cuisines. The module emphasizes the role of commodities, equipment, weights, and measures in the production of quality food products and their application in commercial food service establishments. The module enables you to understand theoretically and practically the concepts and techniques of preparation of stocks, soups, sauces, vegetable cookery, meat, fish & poultry and their application in menu planning and delivery of food as per established industry standards. The module will introduce concepts of food costs, yield management, and food safety.
  • BFI1046 – Nutrition and Special Diets
    This module explores the fundamental principles of nutrition and their application in the culinary management, emphasising the role of a balanced diet in promoting overall health and well-being. You will gain an understanding of the nutritional requirements for different age groups and lifestyles, as well as the impact of various dietary choices on health. Special attention will be given to the development of special diets, such as those for individuals with allergies, intolerances, or specific health conditions, empowering culinary professionals to create inclusive and customized menus. You will be equipped with the knowledge and skills to make informed decisions regarding ingredient selection, cooking techniques, and menu design to promote health-consciousness and specialized culinary offerings. The module introduces you to the basics of food chemistry along with regulatory guidelines regarding health and nutrition.
  • BFI1047 – Professional Skills Development
    The course seeks to promote the all-round development of the student while instilling an understanding of the value of soft skills in interpersonal and professional relationships. The purpose of this module is to explore multiple facets and the significance of an effective personality. To provide students with a strong practical orientation and assist them in developing a variety of skills relevant to holistic growth for optimal functioning, the module is delivered through lectures, workshops, videos, PPTs, and tutorials. They undergo intense training aimed at enhancing their communication, time management, team building, leadership, effective use of English, business correspondence, presentations, research, reference, and critical thinking abilities. Students benefit from this in terms of successful resume writing, career planning, and career visioning.
    The students gradually and subtly internalize the skills and traits throughout the study since the teaching and learning approach is experiential and highly participatory Professional Skills Development (PSD) encompasses a range of approaches to learning that connects planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences to understand and evidence the process and results of learning) and reflecting (reviewing and evaluating experiences and the results of learning).

CULINARY ARTS FOUNDATION LEVEL (120 CREDITS)

  • BFI1001 – Food & Beverage Operations
    This module will develop the basic knowledge and essential skills required for food & beverage operations and allow students to identify, compare, discuss, and examine major issues involved in service style, types of menus, equipment used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will examine contemporary and traditional concepts and products, organize, control, produce, and deliver customers an ‘excellent’ meal experience. Students will integrate knowledge and abilities gained and will be able to relate the interdepartmental skills with other modules in the operation.
  • BFI1033 – Accommodation Operations
    This module will provide training on basic abilities required in hotel accommodation operations for success in today’s wildly competitive business world. It will cover the various areas maintained by Accommodation Operation, including up-keeping of the hotel, preventive maintenance, guest interaction etiquette, and offering excellent services to the guests during their stay at the hotel.
    Beginners will get an overall understanding of hotel operations, as well as how modern hotel trends and the role of technology play a key role in guest services.
  • BFI1042 – Bakery and Pastry Operations
    This module provides a comprehensive insight into the evolution of baking practices worldwide. You will also explore new trends in preparation and presentation styles, gaining a deep understanding of the science behind baking and the techniques used to produce top-quality bakery and confectionery items. Theoretical aspects encompass recipe measurement, ingredient characteristics, and detailed knowledge of baking science. On the practical side, you will delve into the fundamentals of bread making, pastry making, types of cakes and fillings, icing techniques, custard-based desserts, yeasted desserts, tarts, and basics of dessert presentation skills.
  • BFI1044 – Food Production Operations for Culinary Arts
    The module introduces you to food production theories and practices involved in fundamental cookery. It will impart the skills and techniques of food production operation in classical and popular international cuisines. The module emphasizes the role of commodities, equipment, weights, and measures in the production of quality food products and their application in commercial food service establishments. The module enables you to understand theoretically and practically the concepts and techniques of preparation of stocks, soups, sauces, vegetable cookery, meat, fish & poultry and their application in menu planning and delivery of food as per established industry standards. The module will introduce concepts of food costs, yield management, and food safety.
  • BFI1046 – Nutrition and Special Diets
    This module explores the fundamental principles of nutrition and their application in the culinary management, emphasising the role of a balanced diet in promoting overall health and well-being. You will gain an understanding of the nutritional requirements for different age groups and lifestyles, as well as the impact of various dietary choices on health. Special attention will be given to the development of special diets, such as those for individuals with allergies, intolerances, or specific health conditions, empowering culinary professionals to create inclusive and customized menus. You will be equipped with the knowledge and skills to make informed decisions regarding ingredient selection, cooking techniques, and menu design to promote health-consciousness and specialized culinary offerings. The module introduces you to the basics of food chemistry along with regulatory guidelines regarding health and nutrition.
  • BFI1047 – Professional Skills Development
    The course seeks to promote the all-round development of the student while instilling an understanding of the value of soft skills in interpersonal and professional relationships. The purpose of this module is to explore multiple facets and the significance of an effective personality. To provide students with a strong practical orientation and assist them in developing a variety of skills relevant to holistic growth for optimal functioning, the module is delivered through lectures, workshops, videos, PPTs, and tutorials. They undergo intense training aimed at enhancing their communication, time management, team building, leadership, effective use of English, business correspondence, presentations, research, reference, and critical thinking abilities. Students benefit from this in terms of successful resume writing, career planning, and career visioning.
    The students gradually and subtly internalize the skills and traits throughout the study since the teaching and learning approach is experiential and highly participatory Professional Skills Development (PSD) encompasses a range of approaches to learning that connects planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences to understand and evidence the process and results of learning) and reflecting (reviewing and evaluating experiences and the results of learning).

CULINARY ARTS FOUNDATION LEVEL (120 CREDITS)

  • BFI1001 – Food & Beverage Operations
    This module will develop the basic knowledge and essential skills required for food & beverage operations and allow students to identify, compare, discuss, and examine major issues involved in service style, types of menus, equipment used for running quality food and beverage operations, knowledge of beverages and world trends in beers and wines. Students will examine contemporary and traditional concepts and products, organize, control, produce, and deliver customers an ‘excellent’ meal experience. Students will integrate knowledge and abilities gained and will be able to relate the interdepartmental skills with other modules in the operation.
  • BFI1033 – Accommodation Operations
    This module will provide training on basic abilities required in hotel accommodation operations for success in today’s wildly competitive business world. It will cover the various areas maintained by Accommodation Operation, including up-keeping of the hotel, preventive maintenance, guest interaction etiquette, and offering excellent services to the guests during their stay at the hotel.
    Beginners will get an overall understanding of hotel operations, as well as how modern hotel trends and the role of technology play a key role in guest services.
  • BFI1042 – Bakery and Pastry Operations
    This module provides a comprehensive insight into the evolution of baking practices worldwide. You will also explore new trends in preparation and presentation styles, gaining a deep understanding of the science behind baking and the techniques used to produce top-quality bakery and confectionery items. Theoretical aspects encompass recipe measurement, ingredient characteristics, and detailed knowledge of baking science. On the practical side, you will delve into the fundamentals of bread making, pastry making, types of cakes and fillings, icing techniques, custard-based desserts, yeasted desserts, tarts, and basics of dessert presentation skills.
  • BFI1044 – Food Production Operations for Culinary Arts
    The module introduces you to food production theories and practices involved in fundamental cookery. It will impart the skills and techniques of food production operation in classical and popular international cuisines. The module emphasizes the role of commodities, equipment, weights, and measures in the production of quality food products and their application in commercial food service establishments. The module enables you to understand theoretically and practically the concepts and techniques of preparation of stocks, soups, sauces, vegetable cookery, meat, fish & poultry and their application in menu planning and delivery of food as per established industry standards. The module will introduce concepts of food costs, yield management, and food safety.
  • BFI1046 – Nutrition and Special Diets
    This module explores the fundamental principles of nutrition and their application in the culinary management, emphasising the role of a balanced diet in promoting overall health and well-being. You will gain an understanding of the nutritional requirements for different age groups and lifestyles, as well as the impact of various dietary choices on health. Special attention will be given to the development of special diets, such as those for individuals with allergies, intolerances, or specific health conditions, empowering culinary professionals to create inclusive and customized menus. You will be equipped with the knowledge and skills to make informed decisions regarding ingredient selection, cooking techniques, and menu design to promote health-consciousness and specialized culinary offerings. The module introduces you to the basics of food chemistry along with regulatory guidelines regarding health and nutrition.
  • BFI1047 – Professional Skills Development
    The course seeks to promote the all-round development of the student while instilling an understanding of the value of soft skills in interpersonal and professional relationships. The purpose of this module is to explore multiple facets and the significance of an effective personality. To provide students with a strong practical orientation and assist them in developing a variety of skills relevant to holistic growth for optimal functioning, the module is delivered through lectures, workshops, videos, PPTs, and tutorials. They undergo intense training aimed at enhancing their communication, time management, team building, leadership, effective use of English, business correspondence, presentations, research, reference, and critical thinking abilities. Students benefit from this in terms of successful resume writing, career planning, and career visioning.
    The students gradually and subtly internalize the skills and traits throughout the study since the teaching and learning approach is experiential and highly participatory Professional Skills Development (PSD) encompasses a range of approaches to learning that connects planning (an individual’s goals and intentions for learning or achievement), doing (aligning actions to intentions) recording (thoughts, ideas, experiences to understand and evidence the process and results of learning) and reflecting (reviewing and evaluating experiences and the results of learning).

Professional Internships

INTERNSHIP & GLOBAL EXPOSURE

Each student undertakes a professional internship with leading hospitality brands in India or abroad.

Guided by the Taj Group, internships ensure that academic learning is reinforced through real operational experience a hallmark of IHM–A’s education model.

Students gain exposure to hotel operations, fine dining, culinary innovation, and guest service management at 5-star properties.

Hospitality course students.

Eligibility & Admission Criteria

“Pass in 10+2 or equivalent examination in any discipline with English as a compulsory subject.”


”Applicants must be at least 17 years old at the time of admission.”

Apply Now
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Program Outcomes / Career Pathways

Celebrity Chef

Chef Entrepreneur

Food Consultant

Menu Developers

Restaurant Manager

Food Stylist

Artisan Baker

Personal Chef

Fees & Financial Information Snapshot

Tuition Fees

₹2,50,000

Accommodation & Meal Plan

₹1,00,000

Other Charges

₹50,000

Turn Your Passion Into a Global Profession

Join India’s most prestigious hospitality institute and earn an internationally recognized degree.

Apply Now
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