Le Cordon Bleu School of Hospitality and Tourism

Department of Culinary Arts
School of Hospitality & Tourism

At the Department of Culinary Arts, Le Cordon Bleu School of Hospitality & Tourism, GD Goenka University, we nurture future culinary professionals through a balanced approach that integrates theoretical knowledge with practical training.

Our programmes provide comprehensive learning in culinary techniques, gastronomy, bakery and pastry arts, kitchen management, food safety, and food entrepreneurship. Students develop their skills through hands-on training in modern kitchens, industry interactions, internships, and experiential learning opportunities that reflect real-world culinary environments.

Guided by experienced faculty and inspired by global culinary traditions, students are encouraged to cultivate creativity, innovation, and professional excellence as they prepare for successful careers in the culinary industry.

hands-on learning

Highlights

  • Le Cordon Bleu Legacy: Training rooted in the prestigious Le Cordon Bleu standards, blending classical techniques with modern culinary innovations.
  • Experiential Learning: Hands-on experience through live kitchens, food festivals, internships, and industry collaborations to ensure real-world readiness.
  • World-Class Infrastructure: State-of-the-art kitchens and laboratories equipped with advanced tools and technology to provide a professional training environment.
  • Industry Partnerships: Strong ties with leading hotels, restaurants, and culinary establishments for internships, mentorships, and placement opportunities.
  • Global Exposure: Internationally inspired curriculum offering exposure to global culinary techniques, cuisines, and cultural food traditions.
  • Expert Faculty and Mentors: Guidance from renowned chefs, culinary experts, and experienced academicians who bring valuable industry insights and expertise.
  • Focus on Innovation and Entrepreneurship: Emphasis on creative culinary practices and business acumen to prepare students for diverse roles, including becoming successful entrepreneurs.
  • Sustainability and Food Trends: Integrating sustainable cooking practices, food safety, and contemporary trends like plant-based cuisine and molecular gastronomy into the learning process.
  • Commitment to SDG 8 and SDG 12: A dedicated focus on promoting Decent Work and Economic Growth by fostering employability, skill development, and ethical business practices, alongside Responsible Consumption and Production by advocating for resource-efficient culinary practices, waste reduction, and sustainable ingredient sourcing at the departmental level.

Head of Centre

Head of Centre’s Message

"Welcome to the Department of Culinary Arts at Le Cordon Bleu School of Hospitality, GD Goenka University.

Our department is built on passion, innovation, and excellence. We aim to provide an environment where aspiring culinary professionals can transform their dreams into reality. With Le Cordon Bleu's legacy, modern teaching methodologies and state-of-the-art facilities, we empower our students to master the art and science of culinary excellence.

Experiential learning is at the heart of our curriculum, where students gain hands-on experience bridging the gap between theory and practice. Whether mastering classical techniques, experimenting with global cuisines, or understanding the nuances of food sustainability and entrepreneurship, we ensure every student is equipped to thrive in the competitive culinary world.

Our dedicated faculty and strong industry collaborations ensure that students learn the craft and develop the leadership skills and creative vision to become future culinary innovators.

As a Head of Department, I invite you to explore the exciting opportunities that await you in the world of culinary arts and join us on this journey of skill, creativity, and excellence."

Warm Regards,

Chef Thierry Lebaut

Director- Academics Department of Culinary Arts, School of Hospitality & Tourism,

Apply Now
Admission Help

GD Goenka Group

Admission Enquiry