About the Programme
The Culinary Arts program caters to aspiring professional cooks, chefs, bakers, pastry chefs, institutional cooks, and kitchen managers. It provides hands-on experience in various culinary aspects within a real-world setting, allowing students to apply and hone their skills. Chefs play a pivotal role in a hotel or establishment, showcasing culinary expertise that defines the identity of the place. This field allows individuals to express their passion and creativity, making it a prime choice for those seeking to become Celebrity Chefs or even entrepreneurs with their specialized food outlets.
Merely studying facts, theories, and concepts is inadequate to educate culinary students. It is essential for individuals to witness skills, processes, and ingredients in action and engage in hands-on practice. Culinary skills are a fusion of art and science, and true proficiency can only be acquired through practical experience.
The university's pedagogy heavily relies on this principle and incorporates a diverse blend of learning methodologies. In addition to traditional lectures, there is a deliberate focus on fostering interactive sessions through case studies and updates on recent advancements in the culinary domain. The pedagogy is thoughtfully designed to include practical components, ensuring students gain a comprehensive understanding of the art and science of culinary preparation.
Furthermore, students are motivated to engage in various hands-on projects, refining their research and analytical abilities. State-of-the-art equipment and cutting-edge techniques are incorporated whenever feasible. Regular guest lectures by Specialist Chefs and Leading Celebrity Chefs are organized to provide valuable classroom inputs and demonstrations. Field visits to pertinent culinary areas are also a regular part of the program. The university further offers an opportunity for students to experience first-hand the cultivation and management of the herb garden and food show.
Eligibility
10+2 with minimum aggregate of 50% marks.
Students with a CUET / SAT (DI Code - 71057) score will be given preference in the merit list.