BA Culinary Art: Passion for making food

I was a big foodie. My passion for food made me join the course.


WGSHA, Manipal


Programme: BA in Culinary Arts
Eligibility: After class 12
Institution offering the programme: WGSHA, Manipal University, Indian Institute of Hotel Management & Culinary Arts, Culinary Academia of India
Job profile: Kitchen manager, Sous-chef, banquet chef, restaurant chef, personal chef, food service director, food stylist, research and development chef
Culinary art subjects: Culinary Skill, Baking & Patisserie, International Food Safety & Nutrition, Food Cost & Inventory Management, Global Cuisine and Gastronomy, Food Styling & Presentation.

I have been a big foodie since the time I would join my mother in the kitchen or conduct my own cooking experiments. My passion for food made me join a course in Culinary Art,” shares Prakarshi Pulkit, a first year student of BA in Culinary Art at Manipal University’s Welcomgroup Graduate School of Hotel Administration (WGSHA). Prof. Thirugnanasambantham, Faculty (Food Production) at WGSHA explains a little about the course. “It is all about food - how to prepare it, how to cook it, and how to make it look like a work of art, “he shares.

Demand for chefs
India’s hotel and restaurant industry has been growing impressively, increasing the demand for chefs. Hotels, restaurants, fast food chains, the airlines industry, hospitals, retail and catering companies are all seeking trainee chefs, and in turn graduates of culinary art. A BA in Culinary Art prepares you for a career as a chef in a hotel or any other food service establishment.

Skills you learn
The course teaches cooking and baking techniques, garnishing, knife skills, food carving, plate presentation, food photography and restaurant management.  You also learn multitasking, supervising a team, keeping a check on nutritional levels and menu development. For a student, the exposure to international cuisines could be a delightful experience. You get a global food perspective and a sense of relating the art of food making to contemporary trends. “The practical classes make us accustomed to the stressful work environment at a real hotel,” shares Prakarshi Pulki.

Job opportunities  
A culinary art graduate can be employed as a kitchen manager, Sous chef, banquet chef, restaurant chef, personal chef, food stylist, research and development chef, etc. Says Thirugnanasambantham, “In the hotel industry, a fresher who joins as a management trainee can earn around Rs. 20,000. That salary could go up to Rs 50,000 per month as one rises to the managerial level.”

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