School of Le Cordon Bleu School of Hospitality and Tourism

Department of Culinary Arts

Department of Culinary Arts

The Department of Culinary Arts at Le Cordon Bleu School of Hospitality, GD Goenka University, is committed to advancing culinary knowledge through innovative and impactful research. Our research initiatives focus on blending tradition with innovation to address contemporary challenges and opportunities in the culinary and hospitality industries. By fostering a culture of inquiry and creativity, we aim to contribute to the global culinary discourse and drive excellence in gastronomic practices.

Our faculty and students actively engage in research that explores culinary techniques, sustainable practices, emerging food trends, and cultural gastronomy. With access to state-of-the-art facilities and guidance from industry experts, the department provides a platform for transformative research that bridges the gap between culinary art and science.

Area of Research

  • Culinary Innovation and Product Development: Exploring modern cooking techniques and creating innovative recipes and food products.
  • Sustainable Culinary Practices: Developing eco-friendly cooking methods and integrating sustainable food solutions.
  • Gastronomy and Cultural Studies: Investigating global cuisines' history, evolution, and cultural significance.
  • Food Safety and Hygiene: Advancing protocols to ensure food quality, hygiene, and safe kitchen management practices.
  • Entrepreneurship in Culinary Arts: Researching innovative business models and technology-driven growth for culinary startups.
  • Health and Nutrition in Culinary Arts: Creating recipes and techniques that promote health, wellness, and balanced nutrition.
  • Emerging Food Technologies: Exploring AI, automation, and advanced technologies like 3D food printing in culinary practices.

Publication

The faculty boasts many publications in esteemed international journals, emphasising Culinary and Pastry Arts progress.

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