Undergraduate
Duration 3 Years
BSc in Culinary Arts is a 3 year dynamic degree program that helps a student in getting an in depth understanding of the world of food, flavor, and creativity. It is a fine balance of culinary sciences, techniques, and artistic expressions that transform ingredients into exquisite dishes. A student not only acquires cooking skills but understands the global trends and diversity.
Students enrolled in a culinary arts program embark on a culinary journey where they learn the fundamentals of cooking, baking, and food presentation. They gain hands-on experience in various cooking methods, knife skills, and the intricate balance of flavors.
Programs Offered:
School of Culinary and Hotel Management at MRIIRS offers higher education programmes in:
Manav Rachna offers a unique educational experience that combines academic excellence, practical exposure, and industry partnerships to equip students with the skills needed for real-world success.
Alumni Imprints Globally
Published Research Papers
MNC's & Indian Corporate Recruit
Patents (Filed/Granted)
Global Academic Collaborations
Alumni & In-Campus Startups
Countries with Footprints
Highest CTC Offered
B.Sc. in Culinary Arts Eligibility Criteria
In order to apply for the B.Sc. in Culinary Arts at Manav Rachna, candidates should fulfill the following eligibility criteria
Applicants should have cleared the 10+2 exam with a minimum of 45% aggregate marks in five subjects.
Subject-Wise Eligibility
Eligibility will be decided on the basis of the aggregate percentage in the following subjects:
Admission Criteria
Merit preparation / short listing of candidates shall be on the basis of score in MRNAT/ Marks in Qualifying Examination.
Celebrity chefs like Chef Kapil Middha, Chef Vicky Ratnani, Chef Manjit Gill, Chef Osama Jalali and Chef Nishant Choubey are on board.
Strong Industry connect and knowledge partners like Creative Cuisines Inc.
The curriculum is at par with Global Culinary standards and requirements
Focus on Entrepreneurship Management
Weekend work projects/internships & Funded Entrepreneurial concepts and ventures
Strong focus on practical aspects of Food and Beverage Production and Service.
Customized field visits and food walks
Course Fee (Annual): INR 2,69,100 US $ 4000
Duration: 3 Years
Modes of Payment
We at Manav Rachna offer generous residential facilities and convenient transportation services so that each student, including those studying Manav Rachna, gets to enjoy a safe, comfortable, and fulfilling campus life.
MREI provides on-campus and off-campus hostel facilities for boys and girls with various types of rooms. Students can choose single, double, and triple rooms as per their preference.
Key Points
Room Types: The hostels offer different types of rooms to suit different budgets and preferences:
Fee Structure: The hostel fee is to be paid on the basis of the room category chosen by the student and it can be paid through DD (Demand Draft) or in cash.
Additional Facilities:
At Manav Rachna, we offer world-class sports facilities to keep our students fit and active. Our facilities comprise a range of outdoor and indoor games, including:
Mess plan also comes as part of hostel fee. Healthy food is served through the mess considering the multicultural requirements of different food habits for the students. By providing choices involving vegetarian as well as non-vegetarian options, healthy lifestyle is available for the students enabling them to pursue their studies focusing on programs with full seriousness.
Notable facilities include:
The facilities enable students to pursue physical exercises that complement their academic development.
Laundry facilities are available at an extra fee in the hostel fees. This saves students from worrying about laundry, so they can focus on their studies, and also allows their clothes to remain properly cleaned.
There is a vast parking space facility available for students who commute using their own means of transport. It is provided to cater to the requirements of students, so that their travel will be easy and hassle-free.
Our well-maintained transport facility offers a stress-free, secure, and safe journey for students from Delhi and Gurugram. The GPS-located, contemporary fleet of buses is operated by professionally trained personnel, with onboard support staff to assist students. Our emphasis is on reliability, safety, and convenience, ensuring unproblematic travel to and from the campus.
Manav Rachna offers a unique educational experience that combines academic excellence, practical exposure, and industry partnerships to equip students with the skills needed for real-world success.
Log in to www.manavrachna.edu.in and click on the Admissions link.
Click on "Apply Now," generate your login credentials, and fill out the form with your personal, educational, and contact information.
Fill in the application by paying online using net banking, debit/credit card, or UPI.
Get qualified through MRNAT (Manav Rachna National Aptitude Test) or produce a valid JEE Main score for merit-based admission.
Program Outcomes (PO's)
Programme Outcomes (POs) of B.Sc. Hospitality and Hotel Administration: On successful completion of the programme (B.Sc. HHA) the student will be able to:
Demonstrate the knowledge, skills and attitudes for responsible leadership roles in the hospitality industry.
Develop employability skills required for a hospitality and culinary professional in a contemporary environment
Apply critical thinking and to develop analytical, problem-solving and decision-making skills
Develop the managerial skills, abilities and competencies needed for managing hotels, restaurants and related operations.
Communicate effectively and professionally to function as part of a team
Manage relevant hands-on operational experience in different facets of the hospitality industry.
Program Specific Outcomes (PSO's)
These are statements that describe what learners will know and be able to do when they graduate from the program. The intended outcomes are aligned with educational objectives and are listed below. By the end of the programme, students shall be able to:
Develop, examine, question, and explore problem perspectives and alternatives pertaining to culinary industry and its operations.
Recognizing the diversity of cultural and generational influences and values and their importance in guest service.
Encourage the concept of team work while performing activities like planning, purchasing, preparing, and servicing in a variety of professional environments
Recognize the latest trends of technology and innovative tools being used in the culinary operations