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.
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)
Builds core culinary and hospitality knowledge.
- Food & Beverage Operations
Covers service fundamentals, menu knowledge, beverage trends, and guest experience management. - Accommodation Operations
Introduces hotel accommodation services, guest interaction, preventive maintenance, and service standards. - Bakery & Pastry Operations
Develops foundational baking skills, pastry techniques, dessert preparation, and presentation. - Food Production Operations
Covers classical cookery, international cuisines, food safety, menu planning, and cost awareness. - Nutrition & Special Diets
Focuses on nutrition principles, special dietary requirements, food regulations, and health-conscious menu planning. - Professional Skills Development
Strengthens communication, leadership, teamwork, career planning, and workplace professionalism.
- Food & Beverage Operations
Year 2
CULINARY ARTS INTERMEDIATE LEVEL (120 CREDITS)
Enhances culinary management and operational control.
- Contemporary Gastronomy
Explores global cuisines, culinary history, and modern gastronomic trends influencing today’s food industry. - Business Finance
Introduces financial management concepts relevant to culinary and hospitality operations. - Culinary Economics
Focuses on food cost control, procurement, inventory management, and menu engineering. - Food Safety Management
Covers hygiene standards, food safety regulations, HACCP, and quality assurance systems. - Digital Marketing (Open)
Introduces marketing strategies and digital platforms relevant to hospitality and culinary businesses. - Kitchen Planning & Design (Open)
Covers kitchen layout, equipment planning, safety standards, and operational efficiency. - Management of Hospitality Organisations (Open)
Develops managerial and leadership skills applicable across hospitality and food service sectors. - On-the-Job Training / Industrial Exposure
- Contemporary Gastronomy
Year 3
CULINARY ARTS SUPERVISED WORK EXPERIENCE (120 CREDITS)
- Internship
Provides real-world culinary and hospitality exposure, encouraging professional growth and industry readiness.
Year 4
CULINARY ARTS HONOURS LEVEL (120 CREDITS)
Focuses on advanced culinary management, strategy, and entrepreneurship.
- Culinary Operations Management
Examines large-scale culinary operations, quality systems, sustainability, and operational efficiency. - Research Project
Develops research skills and critical analysis within hospitality and culinary studies. - Cuisine Management
Explores food culture, philosophy, dining trends, presentation, and evolving gastronomic experiences. - Strategic Management
Develops skills in planning, analysing, and managing change within hospitality enterprises. - Business Ethics (Open)
Builds ethical awareness and responsible decision-making in hospitality and culinary businesses. - Culinary Entrepreneurship (Open)
Focuses on launching and managing culinary ventures, business planning, and innovation. - Strategic Human Resource Management (Open)
Explores workforce planning, performance management, and HR strategies in hospitality organisations.
- Culinary Operations Management
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 five-star properties.
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.
Program Outcomes / Career Pathways
Celebrity Chef
Chef Entrepreneur
Food Consultant
Menu Developers
Restaurant Manager
Food Stylist
Artisan Baker
Personal Chef
Turn Your Passion Into a Global Profession
Join India’s most prestigious hospitality institute and earn an internationally recognized degree.