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The B.Sc. in Culinary Science is a specialized undergraduate degree that combines the art of high-end food preparation with food chemistry, gastronomy, nutrition, food safety, and commercial kitchen management. While traditional Hotel Management (BHM) degrees cover front office, housekeeping, food service, and kitchen operations broadly, the B.Sc. Culinary Science program focuses intensely on professional cookery, recipe R&D, food microbiology, food styling, and kitchen administration. It prepares students to become professional chefs, food technologists, menu developers, and food business entrepreneurs.
4 Years
₹2,20,000 – ₹7,50,000
₹8.5 LPA
Assists station chefs in preparation, mis-en-place, cooking, and maintaining hygiene standards across hotel/restaurant kitchens.
Specializes in artisan breads, desserts, pastries, chocolate work, and confectionery preparation for hotel bakeries and standalone patisseries.
Works in FMCG and food brand R&D labs to formulate new packaged recipes, conduct sensory tests, and improve shelf life.
Admissions for B.Sc. CS are currently opening across partner institutions. Connect with our academic counselors for verified admissions guidance.
10+2 with minimum 55% marks in Physics, Chemistry, and Mathematics
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Curriculum data structured per AICTE/UGC guidelines and verified by MyCollegeGYD Academic Advisory Council.