The B.Sc. in Culinary Arts is a comprehensive undergraduate program designed to provide students with a deep understanding of culinary techniques, food preparation, kitchen management, and food science. The curriculum blends practical hands-on training in professional kitchens with theoretical learning about food safety, nutrition, hospitality management, and entrepreneurship.
Students are trained in various aspects of the culinary industry, including international cuisines, food presentation, restaurant operations, and menu planning. They also gain proficiency in areas such as cost control, food styling, and the art of culinary innovation. Throughout the program, students undertake internships and work placements in top restaurants, hotels, or catering companies to build their practical skills and network with industry professionals.
