BA (Hons.) in Culinary Arts
Duration4 Years
Eligibility10+2 *
The Bachelor of Arts (Honours) in Culinary Arts at Le Cordon Bleu Gurugram is a prestigious program designed to cultivate culinary excellence, innovation, and leadership.
The curriculum combines classical and contemporary techniques, covering gastronomy, patisserie, international cuisines, food science, sensory evaluation, and sustainability in culinary practices. Advanced courses in menu engineering, entrepreneurship, and restaurant management equip students with both culinary expertise and business acumen.
The program emphasizes experiential learning, integrating live kitchen training, industry internships, and collaborative projects with global chefs. Students work in state-of-the-art kitchens and research labs, refining their skills through hands-on practice and creative experimentation.
Program Description
Graduates emerge as highly skilled culinary professionals, ready for careers in Michelin-starred restaurants, luxury hotels, food innovation, and entrepreneurship. With Le Cordon Bleu’s international reputation, alumni gain access to a global network of industry leaders, ensuring exceptional career prospects in the evolving world of gastronomy.
Programme Specific Outcomes (PSO)
PSO 01
Culinary Skills and Knowledge.
PSO 02
Operational Skills.
PSO 03
Research Skills and Mindset.
Career Path
This degree equips students with culinary techniques, kitchen management, food science, hospitality knowledge, and business acumen—opening doors across the food, hospitality, and entrepreneurship sectors.
Professional Chef Roles
- Commis Chef
- Chef de Partie
- Sous Chef
- Head Chef / Executive Chef
Specialized Culinary Careers
- Pastry Chef (Pâtissier)
- Garde Manger (Cold Kitchen Chef)
- Chocolatier
- Butcher or Fishmonger (within fine dining operations)
- Research & Development Chef (for food brands and corporations)
Hospitality and Food Service Management
- Restaurant Manager
- F&B (Food and Beverage) Manager
- Catering Manager
- Hotel Kitchen Operations Manager
Entrepreneurship and Business Ownership
- Restaurant/Café Owner
- Catering Business Founder
- Food Truck Operator
- Bakery or Patisserie Owner
- Private Chef or Personal Catering Services
Food Media and Communication
- Food Stylist
- Food Blogger / Vlogger / YouTuber
- Culinary Writer / Cookbook Author
- Recipe Developer
- TV Cooking Show Host or Producer
Food Innovation and Product Development
- Product Development Chef
- Test Kitchen Professional
- Culinary Consultant
- Menu Designer
Nutrition and Food Science (with further qualifications)
- Diet Chef
- Health-Focused Meal Planner
- Food Safety & Hygiene Inspector
Cruise Line and Airline Catering
- Cruise Ship Chef
- In-flight Catering Chef
- Onboard Hospitality Manager
Sustainable and Ethical Food Careers
- Farm-to-Table Chef
- Sustainable Kitchen Consultant
- Zero-Waste Kitchen Manager
Roles for those passionate about sustainability, local sourcing, and ethical food practices.
Fee Structure
yearly
| 1st Year | 2nd Year | 3rd Year | 4th Year |
|---|---|---|---|
| ₹6,00,000 | ₹5,50,000 | ₹5,50,000 | ₹5,50,000 |
Semester Wise
| 1st Sem | 2nd Sem | 3rd Sem | 4th Sem | 5th Sem | 6th Sem | 7th Sem | 8th Sem |
|---|---|---|---|---|---|---|---|
| ₹3,25,000 | ₹2,75,000 | ₹2,75,000 | ₹2,75,000 | ₹2,75,000 | ₹2,75,000 | ₹2,75,000 | ₹2,75,000 |
Admission Process
Complete the Application
Appear for Entrance test and interview
Get shortlisted and Received the offer letter
BA (Hons.) in Culinary Arts Admission Requirement
For admission to the culinary arts course at GD Goenka University, you must have qualified the 10+2 of CBSE/ ICSE or any equivalent board examination. 3 HL 3 SL pass required for International Baccalaureate Diploma program. In addition, Maths up to Grade 10 is recommended.
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