Bachelor of Hospitality Management [BHM] (Culinary) - Course Overview

  • STREAM

    HOTEL MANAGEMENT

  • DURATION

    3 YEARS

  • COURSE

    Hospitality Management

  • COURSE TYPE

    Graduation

    BHM in Culinary Colleges, Syllabus, Jobs and Salary

    Pranjal Singhal Pranjal Singhal
    Content Curator

    BHM in Culinary is a 3-year long undergraduate course designed to prepare qualified professionals for the hospitality business. The average tuition fee charged in India for the course ranges between INR 50,000 and 1 Lakh.

    Admission to the course is based on the candidate’s performance in a relevant entrance tests such as CEE and other institute- specific tests and following it, a round of counselling for qualifying candidates.

    Successful graduates of the course are hired in capacities such as Cooking School Instructor, Sous Chef, Food Scientist, Cook, Assistants Cook, Kitchen/ Culinary Manager, Catering Manager and Food Stylist etc.

    The initial salary offered for these positions varies between INR 1.5 and 4.5 Lacs annually.

    Organizations such as Accor Group, Atlantis, CGH, Earth Group of Hotels, Club Mahindra, Dolphin Hotels, ITC, Jumeirah Hotels, The Leela, Kempinski, Marriott Hotels etc. hire such graduates.

    Top Colleges for Bachelor of Hospitality Management [BHM] (Culinary)

    BHM in Culinary: Course Highlights

    Listed below are some of the major highlights of the course.

    Course LevelGraduate
    Duration3 years
    Examination TypeSemester System
    Eligibility10+2 with science subjects
    Admission ProcessBased on counselling after clearing entrance tests for different institutes such as CEE
    Course FeeINR 50,000 to 1 Lakh
    Average Starting SalaryINR 1.5 to 4.5 Lacs annually
    Top Recruiting CompaniesAccor Group, Atlantis, CGH, Earth Group of Hotels, Club Mahindra, Dolphin Hotels, ITC, Jumeirah Hotels, The Leela, Kempinski, Marriott hotels.
    Job PositionsCooking School Instructor, Sous Chef, Food Scientist, Cooks and Assistants, Kitchen/Culinary Manager, Catering Manager, Food Stylist etc.

    BHM in Culinary: What is it About?

    The course is designed to build culinary competencies, experience, and practical, leadership and business skills in eligible interested candidates. The program includes inter-disciplinary management food service operations, including customer service, resource planning and management.

    Elements such as new product development, molecular cuisine, technology applications and managing teams in the kitchen labs additionally provide a solid foundation in a variety of skill areas.

    Top Institutes Offering BHM in Culinary

    Listed below are some of the top institutes offering the course in the country with the corresponding locations and fees charged by each:

    Name of InstituteCity Average Fees
    Manipal UniversityManipalINR 1.15 Lakh (course)
    UEI GlobalThiruvananthapuramINR 70,000 (course)
    IIHMCAHyderabadINR 60,000 (course)
    Culinary Academy Of IndiaHyderabadINR 40,000 (course)
    IICANew DelhiINR 1.5 lakh (course)

    Eligibility for BHM in Culinary

    A 10+2 qualification with any set of subjects with a minimum of 50% marks in aggregate is the minimum criterion of eligibility required to be fulfilled for an aspiring candidate to pursue the course. Some institutes offer admission on the basis of the candidate’s performance in a relevant entrance exams. The selection process for the course may vary according to the norms and rules set by the institution or the university to which the college is affiliated.

    BHM in Culinary: Admission Process

    Aspiring eligible candidates need to qualify a relevant entrance exam for admission to the course. The Indian Institute of Hotel Management and Culinary Arts Common Entrance Examination (IIHMCA CEE) is one such exam.

    The Common Entrance Examination (CEE) assesses candidates  along parameters such as General Knowledge, General English Test of Reasoning and Numerical Ability.

    BHM in Culinary: Career Prospects

    Successful graduates of the course are employed in the hospitality and tourism sectors in various managerial and operation positions in areas such as hotels/ restaurants, air- catering, food processing companies, catering in confectioneries, cruise liners, corporate catering, and even food writing.

    Some of the popular professional avenues open to such graduates are listed below with the corresponding salaries offered for the respective positions.

    Annual Salary in Culinary
    Job PositionJob DescriptionAverage Annual Pay Scale in INR
    Cooking School InstructorAlthough many Cooking School Instructors also work in the restaurant industry, some focus solely on the teaching aspect of the culinary world. Most instructors have a degree in addition to their culinary experience, as well as interest in teaching and mentoring.3,91,752
    Sous ChefA Sous Chef is the assistant chef that looks after menu-planning, costing and ordering.4,87,407
    Food ScientistAnother science-based side of the culinary arts is food science. This study focuses on the technical and chemical aspects of food. Food Scientists usually study food processing, packaging, preservation, and even the way foods smell and interact. They dabble in everything from food safety to molecular gastronomy.3,59,150
    Cooks and AssistantsCooks and Assistants are assigned specific duties inside the kitchen, they are usually in charge of one specialty, like Chinese, French, Italian, Continental, Banquet, Pastry etc.2,68,000 
    Kitchen/ Culinary ManagerKitchen/ Culinary Managers oversee kitchens in a variety of places including colleges, secondary schools, hospitals and nursing homes. They have the responsibility for hiring new employees and training them. In addition to this, they must manage details of other departments that affect their kitchens. 4,09,589
    Catering ManagerCatering Managers work in the hospitality industry and collaborate with establishments to help plan the food portion of events. These individuals must negotiate with clients to get contracts and assist with menu choices. Catering Managers direct events and oversee the work of others in addition to scheduling tasks and acquiring the necessary equipment to fulfill a contract. 2,66,967 
    Food StylistFood Stylists arrange a meal to look its best on a plate and prepare the food according to its maximum appeal (for example, they often create ‘steam’ through the use of chemicals, create foods out of alternate materials, play with cooking techniques to maximize color, and find ways to make food look good for longer). 1,93,084 

    BHM in Culinary: Syllabus and Course Description

    A semester- wise breakup of the course’s syllabus is tabulated below.

    Year I

    Theory
    Fundamentals of Food Production
    Food & Beverage Service
    Accommodation Operations
    Front Office
    French
    Communicative English
    Hygiene & Sanitation
    Environmental Science
    Basic Computer Applications
    Practical
    Basic Training Kitchen
    Food & Beverage Service
    Accommodation Operations
    Front Office
    Basic Computer Applications

    Year II

    Theory
    Principles of Indian Gastronomy
    Baking Principles & Patisserie
    Food & Beverage Matching – I
    Culinary French
    Basic Accountancy
    Nutrition & Food Service
    Introduction to Management
    Computer Applications – I
    Practical
    Indian Regional Bulk Cooking
    Contemporary Cakes, Desserts & Breads
    Food & Beverage Matching – I
    Computer Applications – I
    Four Months Industrial Training in all leading Five Star Hotels

    Year III

    Theory
    Culinary Arts & Concepts
    European Confectionery
    Fundamentals of Art & Sculpture
    Food & Beverage Matching – II
    Labor Legislation & Hotel Law
    Practical
    Visual Foods and Garde Manger
    Indian Confectionery
    Pastry & Confectionery Arts
    Food & Beverage Matching – II

    Year IV

    Theory
    International Baking
    Material Management
    Sales and Marketing Management
    Cuisine Facility Planning & Design
    Food & Beverage Costing
    Practical
    Advanced Edible Sculptures & Culinary Arts
    International Visual Confectionery
    Bread Art
    Far Eastern & Oriental Cuisine

    Bachelor of Hospitality Management [BHM] (Culinary) Fee Structure in India


    2.4 L (Minimum Fee)PRIVATE COLLEGES3.78 L (Maximum Fee)
    3 L (Average Fee)

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