B.Sc. (Hon.) Culinary and Hospitality Management

Shaping Global Leaders in Culinary and Hospitality Management through Innovation, Analytics, and Sustainability

The B.Sc. (Hon.) Culinary and Hospitality Management  program at Mahindra University is a groundbreaking academic offering that integrates the artistry of culinary excellence with the dynamic business of hospitality management. Designed to develop versatile professionals, this program combines traditional knowledge, cutting-edge technological advancements, and a focus on sustainability to prepare students for a transformative career in the global culinary and hospitality industry.

Key Highlights of the Program

  • Comprehensive Learning Experience: Students receive a robust foundation in culinary arts and hospitality management, blending theoretical frameworks with practical experiences to excel in the industry.

  • Future-Ready Skill Development: The curriculum integrates advanced, industry-relevant topics such as:

    • Hospitality Analytics from Data to Decision, Equipping students to harness data-driven insights for strategic decision-making.
    • AI and New Technology for Hospitality Leaders, Leveraging AI and emerging technologies to enhance guest experiences and operational efficiencies.
    • Hospitality Asset and Investment Management, Understanding the financial, operational, and strategic aspects of managing hospitality ventures.
    • Desing Thinking in Hospitality and Culinary Art, Apply design thinking to improve guest interactions, dining experiences, and hospitality services.

  • Interdisciplinary and Innovative Subjects: A unique blend of cutting-edge culinary and hospitality topics ensures students are at the forefront of industry innovation:

    • Culinary Biotechnology, Understanding genetic engineering, plant-based meats,  fermentation technology and food fortification for healthier and more sustainable food solutions.
    • Toxin and Allergen Management in Culinary Practices ,Mastering techniques to minimize health risks and ensure kitchen safety.
    • Alternative Proteins and Food Futures, Exploring lab-grown meat, algae-based proteins, and insect-based cuisines as future food solutions.
    • Functional Beverages and Elixirs, Creating nutritional and therapeutic beverages to meet growing health-conscious demands.

  • Culinary Pharmacology, This course explores the intersection of culinary arts and pharmacology, focusing on the medicinal properties of foods, herbs, and spices

  • Integrative Nutrition and Wellness, Understanding of human nutrition, dietary guidelines, food science, and the role of physical activity in promoting health. It combines theory with practical applications, preparing students in culinary arts management to create nutritionally balanced meals and develop menus that cater to health-conscious consumers.

Core Subjects

Delve into a dynamic curriculum that blends traditional craftsmanship with modern culinary innovations. Master essential techniques, cutting-edge technologies, and scientific principles to excel in diverse areas of the culinary arts.

  • Meat, Fish, Game, and Poultry Fabrication: Master the art of selecting, cutting, deboning, and portioning meat, fish, game, and poultry while ensuring sustainability and quality for diverse culinary applications.

  • Culinary Solutions for Round-the-Clock Eatery: Learn to design versatile menus, optimize workflows, and create innovative, high-quality dishes for 24/7 dining operations.

  • Modernist Desserts: Explore cutting-edge dessert techniques using molecular gastronomy

  • Sous Vide and Thermal Dynamics: Precision Cooking techniques to ensure consistent, high-quality results.

  • Modernist Desserts: Designing innovative desserts using nitrogen, stabilizers and emulsifiers.

  • Artisan Bread Science: Mastering the art and science of bread fermentation, gluten structure and flavour development

Sustainability and Ethical Practices

Students are prepared to address pressing global challenges while contributing to a sustainable future:

  • Food Systems and Sustainability, Developing strategies to create sustainable food systems that address environmental challenges.
  • Food Waste Management in Culinary Practices, Learning innovative techniques to reduce, reuse, and repurpose kitchen waste.

Entrepreneurial Mindset

Fostering creativity and entrepreneurial spirit through subjects like:

  • From Blueprint to Business, Guiding students from conceptualizing ideas to launching successful ventures.

  • Food Product Development and Marketing, Combining culinary expertise with branding and business strategy to create market-ready products.

  • Cost Optimization in Culinary Science, Balancing efficiency and quality in culinary operations.

Global Perspective and Leadership

The program cultivates leadership skills to navigate multicultural environments and lead global teams:

  • Maximizing Hotel Occupancy and Revenue, Strategies for revenue management and optimizing guest satisfaction.
  • Hotel and Restaurant Management, Building expertise in managing diverse hospitality enterprises.
  • AI-Driven Leadership in Hospitality, Preparing students to embrace AI-driven guest engagement strategies.

  • People Management and Engagement in the Hospitality Industry, This subject focuses on effective people management and engagement strategies in the hospitality industry. Students will learn to lead diverse teams, foster positive workplace cultures, and enhance employee satisfaction to drive exceptional guest experiences.

Why Choose This Program?

This program is one-of-a-kind in the country, offering an unparalleled combination of culinary and hospitality management subjects. It not only provides a solid foundation in core skills but also introduces students to futuristic areas such as biotechnology in food, sustainability practices, and AI applications. With a focus on innovation, analytics, and strategic thinking, graduates of this program are prepared to excel as leaders in a fast-evolving industry.

Program Outcomes

Programme Objectives for B.Sc. (Hons.) Culinary and Hospitality Management

  • Prepare students with advanced knowledge in hospitality analytics, AI, and cutting-edge technologies to lead in a rapidly evolving industry.
  • Empower students to excel at the intersection of culinary arts and emerging fields, including culinary biotechnology, toxin management, alternative proteins, and functional beverages.
  • Develop strategies for sustainable food systems, waste management, and environmentally responsible culinary practices to address global challenges.
  • Cultivate Entrepreneurial Mindsets: Inspire creativity and business acumen by integrating subjects like food product development, cost optimization, and venture creation.
  • Build the ability to manage multicultural teams and adapt to global trends in hospitality and culinary operations.
  • Combine nutritional science with practical culinary applications to create health-focused and balanced menu solutions.
  • Provide comprehensive training in traditional and modern culinary practices, including fabrication, thermal dynamics, artisan baking, and molecular gastronomy.
  • Develop strategic and financial expertise in hospitality asset management and operational leadership to drive excellence and innovation in the field.

This program is designed for aspiring students who are passionate about redefining the future of food and hospitality, offering a rich blend of traditional craftsmanship and modern innovation. Mahindra University welcomes visionary learners ready to embark on this transformative journey.

Proposed Infrastructure for the School of Hospitality at Mahindra University

The School of Hospitality at Mahindra University is designed to provide a world-class learning environment that integrates state-of-the-art facilities with contemporary industry practices. The proposed infrastructure includes:

  • Culinary Innovation Studios: Cutting-edge kitchens equipped with the latest tools and technologies to foster creativity and hands-on learning in culinary arts.
  • Artisanal Baking and Patisserie Lab: A dedicated space for mastering the craft of bakery and confectionery, featuring modern ovens, proofers, and specialized tools.
  • Gastronomy Experience Hub: Modern training restaurants designed to simulate real-world dining experiences, focusing on service excellence and culinary artistry.
  • Bistro Lab and Culinary Salon: A dynamic cafe space combined with an avant-garde culinary salon to inspire innovative food and beverage concepts.
  • Hospitality Management Studios: Includes a Housekeeping Excellence Lab to perfect room maintenance and aesthetics and a Front Office Simulations Studio to refine guest management and engagement skills.
  • Flexible Learning Hubs: Modern classrooms with high-speed internet, smart boards, and adaptable layouts to support collaborative learning and virtual engagement.
  • Sustainability and Innovation Centre: A dedicated space to explore sustainable hospitality practices and develop eco-friendly solutions in food systems and operations.

This infrastructure ensures that students are prepared for the dynamic and evolving hospitality industry by offering a blend of traditional craftsmanship and contemporary innovation.

Faculty Profile

At the School of Hospitality, students benefit from an exceptional learning experience guided by a diverse and accomplished faculty. Our team comprises leading chefs, seasoned industry professionals, and internationally acclaimed experts, including guest lecturers and visiting faculty from overseas.

With a commitment to modern pedagogy, faculty members blend innovative teaching techniques with immersive, hands-on learning opportunities. From masterclasses led by culinary maestros to interactive workshops and real-world simulations, students gain unparalleled exposure to cutting-edge practices and industry trends.

Each faculty member brings years of expertise and a deep understanding of their domain, ensuring a curriculum that combines theoretical rigor with practical application. This holistic approach equips students with the skills, creativity, and confidence to excel in the global hospitality industry.

Industry Overview

The hospitality and culinary industries play a pivotal role in the global economy, contributing significantly to employment generation and GDP. With rapid advancements and evolving consumer demands, this sector offers immense career potential for skilled professionals equipped with modern knowledge and practical expertise.

Industry Workforce and Economic Contribution

Global Overview

  • Workforce Size: The global hospitality and tourism sector employs approximately 334 million people, accounting for 10% of the global workforce (as of 2024).

  • GDP Contribution: This sector contributes nearly $9.5 trillion annually, representing approximately 10.9% of the global GDP, according to World Travel and Tourism Council (WTTC) estimates.

  • Projected Growth: By 2033, the global hospitality industry is expected to grow by 43%, driven by the increasing demand for leisure travel, wellness tourism, and sustainable dining experiences.

India’s Hospitality and Culinary Sector

  • Workforce Size: The Indian hospitality industry employs over 45 million people, contributing to approximately 8% of India’s total employment.

  • GDP Contribution: The industry contributes nearly $250 billion annually, accounting for approximately 7.5% of India’s GDP, with projections to grow to $470 billion by 2033.

  • Growth Drivers: Key factors include a rising middle class, government initiatives like ‘Dekho Apna Desh,’ and India’s prominence as a global culinary and wellness destination.

Career Options for Graduates

Graduates from the B.Sc. (Hons.) Culinary and Hospitality Management program can pursue diverse career paths:

  • Culinary Careers

    • Executive Chef, Sous Chef, or Pastry Chef in luxury hotels and fine-dining restaurants.
    • Research Chef specializing in culinary pharmacology or functional food development.
    • Food Stylist or Gastronomy Consultant for media and product development.

  • Hospitality Management

    • Front Office Manager, Revenue Manager, or Operations Manager in global hotel chains.
    • Hospitality Consultant specializing in AI-driven operations and guest experiences.
    • Food and Beverage Director focusing on innovative dining concepts and beverage programs.

  • Sustainability and Innovation Roles

    • Sustainability Manager for hospitality brands focusing on food waste reduction and eco-friendly practices.
    • Product Development Specialist creating sustainable and nutritious food solutions.

  • Entrepreneurship and Business Development

    • Founder of niche culinary ventures or wellness-focused eateries.
    • Culinary Entrepreneur designing unique food products or launching meal kit services.

  • Interdisciplinary Roles

    • Culinary Technologist or Food Scientist working on alternative proteins and food systems innovation.
    • Wellness Consultant crafting holistic nutrition programs for spas and retreats.

  • Academia and Training

    • Culinary Educator or Training Manager in hospitality schools or corporate settings.

Future Industry Outlook (Next 10 Years)

Global Trends

  • Technological Advancements: Smart kitchens, robotics, and AI-driven personalization will redefine operations, necessitating tech-savvy professionals.

  • Sustainability and Ethics: The focus on environmental sustainability and ethical sourcing will dominate, offering roles in sustainable hospitality and ethical food innovation.

  • Health and Wellness: The demand for health-conscious dining options and functional beverages will drive innovation in menu design and product development.

  • Global Expansion: Emerging markets will witness a surge in hospitality projects, offering graduates opportunities in international ventures.

  • Experience Economy: Customization and experiential dining will become key, requiring creative thinkers in both culinary and service innovation.

  • Diverse Career Pathways: As the industry expands, hybrid roles combining technology, leadership, and culinary expertise will emerge.

India’s Growth Trajectory

  • Job Creation: India’s hospitality and culinary industry is poised to generate over 10 million new jobs by 2033, addressing the growing domestic and international tourism markets.

  • Infrastructure Expansion: Initiatives like developing eco-tourism and world-class culinary hubs are expected to boost career prospects further.

    With the B.Sc. (Hons.) Culinary and Hospitality Management degree, students are uniquely positioned to thrive in an industry poised for exponential growth. By mastering an interdisciplinary curriculum, they can access a wealth of career opportunities while contributing to the economic development of the global and Indian markets. The future is bright for those ready to lead with innovation and purpose in this ever-evolving industry.