Professor Satish Jayaram
Principal, WGSHA
Qualification: PhD, M.Sc., MBA, MIH, MPhil
B.Sc. Culinary Science is a unique program with a specialization option integrating the artistic and scientific aspects of preparing food. The program aims to provide aspiring culinary professionals with a global benchmark education experience and qualifications designed by top chefs from India.
Duration
3 or 4 Years
Course Level
Undergraduate
Mode of Course
Full Time
Last date to Apply (Indian students)
15 March 2026
Last date to Apply (Foreign students)
15 March 2026
Programme Overview for B.Sc/B.Sc (Hons.) in Culinary Science
The B.Sc/B.Sc (Hons.) in Culinary Arts are designed for students passionate about food, blending culinary courses with the scientific principles behind cooking. This programme offers an in-depth understanding of culinary science, food technology, and management, preparing students for dynamic roles in the hospitality and food industries.
Culinary science courses focus on advanced techniques, food chemistry, and sustainable practices in the preparation, presentation, and innovation of modern cuisine. The curriculum combines hands-on training in professional kitchens with academic knowledge.
This course integrates research-based learning with industry exposure, fostering expertise in flavour development, food safety, and nutrition. Graduates can explore diverse career paths, from executive chefs to food scientists and product developers.
Curriculum Highlights for B.Sc/B.Sc (Hons.) in Culinary Science
The core subjects of Culinary Science courses are -
Semester I |
L |
T |
P |
C |
Semester II |
L |
T |
P |
C |
Culinary Foundation Level 1 |
3 |
0 |
0 |
3 |
Culinary Foundation Level 2 |
3 |
0 |
0 |
3 |
Foundation Course in Bakery Level 1 |
3 |
0 |
0 |
3 |
Indian Cuisine Level 1 |
3 |
0 |
0 |
3 |
Business Communication |
3 |
0 |
0 |
3 |
Foundation Course in Bakery Level 2 |
3 |
0 |
0 |
3 |
Culinary Foundation Level 1 (P) |
0 |
0 |
4 |
2 |
Nutrition & Food Safety |
3 |
0 |
0 |
3 |
Foundation Course in Bakery Practical Level 1 |
0 |
0 |
4 |
2 |
Introduction to Foreign Language |
2 |
0 |
0 |
2 |
Food and Beverage Service Practical |
0 |
0 |
4 |
2 |
Rooms Division Operations |
0 |
0 |
4 |
2 |
Yoga & Wellness |
0 |
0 |
2 |
1 |
Culinary Foundation Practical Level 2 |
0 |
0 |
4 |
2 |
Culinary Digital Proficiency |
0 |
0 |
4 |
2 |
Indian Cuisine Level 1 |
0 |
0 |
4 |
2 |
Foundation Course in Bakery Practical Level 2 |
0 |
0 |
4 |
2 |
L - Lectures; T - Tutorials; P - Practical and C - Credits
*Taught in both semesters and evaluated and credited in the second semester
Semester III |
L |
T |
P |
C |
Semester IV |
L |
T |
P |
C |
Practice School or Study Abroad Programme |
12 |
Indian Cuisine Level 2 |
2 |
0 |
0 |
2 |
|||
Practice School Report |
Hospitality Accounting |
3 |
0 |
0 |
3 |
||||
Practice School Viva Voce |
Food and Beverage Management |
3 |
0 |
0 |
3 |
||||
MOOC/SWAYAM |
2 |
Human Resource Management |
3 |
0 |
0 |
3 |
|||
Food Preparation and Culinary Arts- Level 2 |
6 |
Indian Cuisine Level 2 (P) |
0 |
0 |
4 |
2 |
|||
Food Preparation and Culinary Arts (Patisserie) Level 2 |
Banquet Catering (P) |
0 |
0 |
4 |
2 |
||||
Elective 2 (Skill Enhancement Course) |
International Desserts (P) |
0 |
0 |
4 |
2 |
||||
Wine Appreciation |
1 |
0 |
4 |
3 |
L - Lectures; T - Tutorials; P - Practical and C - Credits
Semester V |
L |
T |
P |
C |
Semester VI |
L |
T |
P |
C |
Research Methodology |
3 |
0 |
0 |
3 |
Food Sociology and Anthropology |
3 |
0 |
0 |
3 |
Cuisines of the World |
4 |
0 |
0 |
4 |
Plant-Based Cooking |
0 |
0 |
4 |
2 |
Digital Marketing |
3 |
0 |
0 |
3 |
Progressive Cookery |
0 |
0 |
4 |
2 |
Pan Asian Cookery |
0 |
0 |
4 |
2 |
Food Photography and Presentation |
0 |
0 |
4 |
2 |
Plated Desserts & Chocolate Confections |
0 |
0 |
4 |
2 |
Research Publication / Project/Business Plan/Food Product Development |
0 |
0 |
3 |
6 |
Cuisines of the World Practical |
0 |
0 |
4 |
2 |
L - Lectures; T - Tutorials; P - Practical and C - Credits
Semester VII |
L |
T |
P |
C |
Semester VIII |
L |
T |
P |
C |
Food Science & Innovation |
3 |
1 |
0 |
4 |
Practice School or Study Abroad Programme |
20 |
|||
Culinary Nutrition & Wellness |
3 |
1 |
0 |
4 |
Practice School Report |
||||
BSC 401.10 - Restaurant Operation Management |
2 |
0 |
0 |
2 |
Practice School Viva Voce |
||||
Research Publication / Project/Business Plan/Food Product development |
0 |
3 |
6 |
6 |
Elective Options and Specialisations
All the programme electives are a part of Semester III:
Code |
Subject name |
L |
T |
P |
C |
BSC 301 |
Food Science & Innovation |
3 |
0 |
0 |
3 |
Culinary Nutrition & Wellness |
|||||
Restaurant Operation Management |
For more detailed information about the curriculum, refer to this document.
Laboratory Sessions & Practical Exposure
The B.Sc Culinary Arts programme emphasises hands-on training in cutting-edge culinary labs. With access to modern kitchen equipment and advanced culinary science courses, students learn food preparation, presentation, and processing techniques.
State-of-the-art laboratories provide real-world exposure through live kitchen simulations, where students master food processing technologies and develop expertise in menu planning, quality control, and sensory evaluation.
Student Life and Facilities for B.Sc/B.Sc (Hons.) in Culinary Science
Pursuing a B.Sc / B.Sc (Hons.) in Culinary Science at the Welcomgroup Graduate School of Hotel Administration (WGSHA) offers students a vibrant campus life enriched with state-of-the-art facilities, dynamic student organisations, and extensive industry exposure.
Campus Infrastructure for Culinary Science
-
Modern Commercial Kitchens and Bakery Labs: Equipped with advanced appliances and tools, these facilities enable students to hone their culinary skills in a professional setting.
-
Sensory Evaluation and Food Testing Labs: Designed for the scientific analysis of food quality and flavour profiles, these labs allow students to engage in research and experimentation, bridging the gap between culinary arts and food science.
Student Clubs and Societies
-
Culinary Arts Club: A platform for students to showcase their culinary talents, organise events, and participate in cooking competitions, fostering creativity and collaboration.
-
Food Innovation & Research Society: Dedicated to exploring new culinary techniques, sustainable practices, and food technologies, this society encourages students to undertake research projects and contribute to the evolving field of culinary science.
Internships and Industry Collaboration
WGSHA emphasises practical experience and industry engagement to prepare students for successful careers:
Internship Opportunities
Students have access to internships at top hotels, restaurants, and catering companies. Notably, WGSHA partnered with the official hospitality partners of FIFA 2022 to organise internships, providing students with international exposure and hands-on experience in large-scale event catering.
Live Projects and Professional Training
Collaborations with renowned chefs and industry experts enable students to participate in live projects, gaining insights into contemporary culinary trends and operational management.
Industry Collaborations
Through partnerships with leading hospitality organisations, students engage in experimental cuisine projects and food innovation initiatives, bridging the gap between academic learning and practical application.
Admission Requirements
To be eligible for the B.Sc / B.Sc (Hons.) in Culinary Science programme at the Welcomgroup Graduate School of Hotel Administration (WGSHA), candidates must successfully pass the 10+2 or equivalent examination from a recognised board.
Online Application: Apply through the official MAHE admissions portal.
Document Submission: Upload the necessary documents, including 10+2 mark sheet or equivalent certificate, identification proof, and passport-size photographs.
Application Fee Payment: Pay the application fee online.
Selection Process: Admissions are merit-based.
Admission Offer: Successful candidates will receive an admission offer.
Admission Fees: Candidates must pay the requisite admission fee within the stipulated deadline.
- More admission details can be found in this document.
Meet Our Faculty
View all faculty
Dr. Rajasekharan Pillai K
Professor
Qualification: PhD (Doctor of Philosophy)
J. Nishar Ahmed
Assistant Professor Selection Grade
Qualification: Master of Business Administration
Chhaya K
Assistant Professor
Qualification: M.Sc. (Dietetics and Applied Nutrition)
Mr. Harish Unnikrishnan
Assistant Professor
Qualification: Master of Business Administration (Tourism and Hotel Management)
Ongoing Research Projects
WGSHA is actively engaged in various research endeavors aimed at advancing the fields of culinary science and hospitality management. Notable research areas include:
Sustainable and Healthy Food Alternatives: Faculty and students collaborate on developing innovative, sustainable, and nutritious food options to meet evolving consumer demands.
Food Preservation Techniques: Research focuses on enhancing food shelf life while maintaining nutritional value and safety, addressing critical issues in food security and waste reduction.
Innovative Cooking Methods: Exploration of avant-garde culinary techniques, such as molecular gastronomy, to enrich the culinary arts and offer unique dining experiences.
Student Involvement in Research
WGSHA fosters an environment that encourages active student participation in research and industry-related activities:
Culinary Competitions and Food Expos: Students are encouraged to participate in national and international culinary competitions and food expos, providing platforms to showcase their skills, gain industry exposure, and stay abreast of global culinary trends.
Research Symposia: WGSHA organises events such as the International Research Symposium in Service Management, offering students opportunities to present research findings, network with professionals, and gain insights into contemporary industry challenges.
Duration:
3 years - B.Sc. Culinary Science
4 years - B.Sc. (Hons.) Culinary Science
2024 onwards
Course Structure of B.Sc./B.Sc. (Hons.) Culinary Science
Course Outcomes - B.Sc./B.Sc. (Hons.) Culinary Science
Program Educational Objectives - B.Sc./B.Sc. (Hons.) Culinary Science
FAQs
What is the duration of the B.Sc in Culinary Science programme at WGSHA?
The B.Sc in Culinary Science at WGSHA is a four-year undergraduate programme.
What are the eligibility criteria for enrolling in the B.Sc in Culinary Science?
Candidates must have completed 10+2 or equivalent from a recognised board, meeting the minimum percentage requirement as specified by the university.
What career opportunities are available after completing a B.Sc in Culinary Science?
B.Sc in Culinary Science graduates can pursue roles such as Executive Chef, Food & Beverage Manager, Culinary Consultant, Research & Development Chef, or Food Entrepreneur in various sectors.
Is practical training included in the B.Sc in Culinary Science curriculum?
Yes, the B.Sc in Culinary Science programme emphasises hands-on training through modern commercial kitchens, bakery labs, and live kitchen simulations to provide real-world industry exposure.
Are there opportunities for internships during the B.Sc in Culinary Science programme?
B.Sc in Culinary Science students have access to internships at top hotels, restaurants, and catering companies, facilitating practical experience and industry connections.
Can I pursue higher education after completing a B.Sc in Culinary Science?
Yes, B.Sc in Culinary Science graduates can opt for advanced studies like M.Sc. in Culinary Science or Hospitality Management, or specialised diplomas in areas such as Pastry Arts or Molecular Gastronomy.
What kind of facilities are available for students in the B.Sc in Culinary Science programme?
B.Sc in Culinary Science students benefit from state-of-the-art facilities including modern commercial kitchens, bakery labs, sensory evaluation, and food testing labs.
Are there student organisations related to culinary arts within MAHE?
Yes, MAHE students can join clubs such as the Culinary Arts Club and the Food Innovation & Research Society to enhance their learning and network with peers.
Does the B.Sc in Culinary Science programme offer placement assistance?
MAHE provides placement support, connecting students with potential employers in the hospitality and food industries.
How can I apply for the B.Sc in Culinary Science programme?
Interested candidates can apply online through the university's admissions portal, submitting the required documents and application fee as per the guidelines.