Diploma in
Culinary Arts

Ignite Your Passion. Master the Kitchen. Create Culinary Magic.

1 Years Full Time
Apply Now icon | GHRU Amravati
GHRU Amravati

About Course

The 1-year Diploma in Culinary Arts at G H Raisoni University, Amravati is a specialized program designed to transform passionate food enthusiasts into skilled professional chefs. It offers a direct route to operational roles in the thriving hospitality industry by placing practical cooking techniques and kitchen management at its core.

The curriculum blends foundational culinary principles with specialized kitchen operations, including Culinary Foundations, Global Cuisines (Indian, Continental, Pan-Asian), Bakery & Patisserie, Larder (Garde Manger), Menu Development, Food Cost Control, and Kitchen Facilities Planning. Students learn to master advanced cooking techniques, plating and presentation, kitchen equipment handling, inventory management, and the nuances of running a successful culinary operation in a fast-paced kitchen environment.

One of the program's unique aspects is its insistence on practical learning through well-equipped training kitchens, live kitchen labs, live catering projects, mandatory industrial training, and direct mentorship from experienced chefs and industry professionals.

This hands-on approach ensures students graduate not only with theoretical expertise but also with the confidence to deliver exceptional culinary experiences in real-world professional kitchens.

Those who complete the Diploma in Culinary Arts at GHRU will be ready to fulfill careers as Commis Chefs, Chef de Partie, Pastry Chefs, Kitchen Supervisors, and Culinary Entrepreneurs. They are in demand in hotels, fine-dining restaurants, cruise ships, airlines, QSR chains, cafes, and banquets, where culinary excellence drives customer loyalty and business success.

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Objectives of the Program

  • Develop Skilled Culinary Professionals – Equip students with core culinary principles, advanced cooking techniques, and kitchen management knowledge to excel in professional kitchens.
  • Build Mastery in Core Culinary Competencies – Impart in-depth knowledge of global cuisines, bakery & patisserie, larder operations, food cost control, and hygiene standards.
  • Enable Real-World, Project-Based Application – Provide rigorous hands-on learning through training kitchen modules, live catering events, and mandatory industrial training for seamless industry transition.
  • Foster a Skill-Driven Career – Ensure every student graduates with a proven ability to handle kitchen stations, manage food production, and demonstrate professional culinary etiquette.
  • Prepare for High-Demand Culinary Careers – Train students to be industry-ready as Commis Chefs, Chef de Partie, Pastry Chefs, and Kitchen Supervisors.

Study at Raisoni for a successful future & drive your career in the right direction with our Diploma in Culinary Arts

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Future of Culinary Arts

₹2,50,000 – ₹5,50,000/Year* GHRU Amravati

In India, Culinary Arts professionals with 1-3+ years of experience earn varying salaries based on location, establishment type (luxury hotel, fine-dining, QSR chain), and skill specialization.

15-18% Industry Growth GHRU Amravati

According to a report by IBEF, the Indian food service and hospitality sector is projected to grow significantly, driven by increased dining-out culture, food delivery apps, and the rise of celebrity chef culture.

1.5 Million+ Job Opportunities GHRU Amravati

Over 1.5 million job openings are projected for professional chefs, pastry artists, and culinary managers in hotels, restaurants, cruise lines, and food enterprises.

Eligibility

  • Educational Qualification Completed Class 12 (10+2) from a recognized board.
  • Required Subjects: No compulsory subjects. Candidates from any stream (Science, Commerce, or Arts) are eligible.

Key Details

  • One Year (1) course with practical training and mandatory industrial exposure.
  • Center of Excellence in Culinary Arts & Global Cuisines.
  • Well-equipped training kitchens including advanced training kitchen, quantity training kitchen, and bakery & confectionery lab with professional equipment.
  • Incubation centre for financial support in culinary startups, cloud kitchen ventures, and food product businesses.

Admission Procedure

  • Notification: The University announces the admission cycle on its website, notice boards, newspapers, and other public platforms. Stay updated to ensure you don't miss key dates.
  • Application Submission: Fill out the application form with accurate details. Attach all required documents. Applications can be submitted online through the official university website.
  • Shortlisting & Selection After the application deadline, a shortlisted candidates list is published on the University website and notice boards, or students are notified directly.
    • Selection Criteria:
    • Merit based on Class 12 marks
    • Personal Interview (to assess passion for the culinary field)
    • Basic culinary aptitude
  • Provisional Admission (If Awaiting Final Semester Results) You can apply even if your Class 12 results are pending. If shortlisted, you will receive provisional admission, but you must:
    • Submit your previous year's mark sheet as proof of eligibility.
    • Provide your final Class 12 mark sheet within one month of admission approval.
    • Failure to submit the final mark sheet on time will result in cancellation of provisional admission.

Application Rejection Scenarios

  • You fail to meet the eligibility criteria.
  • The prescribed fee is not paid.
  • The form is incomplete, including missing signatures (candidate/parent/guardian).
  • Required documents are not submitted on time.
  • You fail to clear the Personal Interview.
  • Enrolment: Once all documents and fees are submitted, you will be assigned a University enrollment number, officially marking the start of your journey at G H Raisoni University, Amravati.

Scholars are required to present original documents alongside FOUR sets of attested photocopies upon admission.

    Required Documents:

  • Class 12 Marksheet (HSC or equivalent)
  • Class 10 Marksheet (SSC)
  • Passing Certificate / Board Certificate of Std. 10th / SSC
  • School Leaving Certificate / Transfer Certificate
  • Nationality Certificate
  • Domicile Certificate (if applicable)
  • Aadhar Card (Photocopy)
  • Entrance Exam Score Card (if any)
  • Portfolio of relevant experience (if applicable)

    If Applicable:

  • Caste Certificate with Category
  • Non-Creamy Layer Certificate (valid)
  • Migration Certificate (for boards other than M.S. Board)
  • Eligibility Certificate (for other than M.S. Board; must be submitted within ten days from the date of admission)
  • Income Certificate
  • Gap Certificate

Core Skills

  • Culinary Foundations & Classical Cooking Techniques
  • Global Cuisines (Indian, Continental, Pan-Asian)
  • Bakery & Patisserie (Breads, Pastries, Cakes)
  • Larder / Garde Manger (Cold Kitchen, Platter Design)
  • Food Cost Control & Menu Engineering
  • Kitchen Management & Inventory Operations
  • Hygiene, Sanitation & Food Safety (HACCP, FSSAI standards)
  • Plating, Presentation & Food Styling
  • Menu Development & Function Catering
  • Knife Handling & Kitchen Equipment Operation

Career Opportunities

Depending on prior industry experience and domain expertise, graduates typically align with the following trajectories:

Entry Level
  • Commis Chef (Commis I, II, III)
  • Demi Chef de Partie
  • Commis Pastry Chef
  • Commis Bakery Chef
  • Kitchen Assistant
Mid Level
  • Chef de Partie (Station Chef)
  • Sous Chef
  • Pastry Chef
  • Larder Chef (Garde Manger)
  • Kitchen Supervisor
  • Banquet Chef
  • Catering Manager
Senior Level
  • Executive Chef
  • Corporate Chef
  • Executive Pastry Chef
  • Food & Beverage Manager
  • Culinary Consultant
  • Culinary Instructor / Educator
  • Hospitality Entrepreneur (Restaurant / Cloud Kitchen / Café Owner)
  • Cruise Ship Executive Chef

Future Studies Options

There are several postgraduate programs and degrees you can pursue after completing Diploma in Culinary Arts , which are as follows:

Postgraduate Diplomas (PG Diploma)

PG Diploma in Culinary Arts PG Diploma in Hospitality Management PG Diploma in Food Production Management PG Diploma in Bakery & Patisserie

Bachelor's Degrees (Lateral Entry)

B.Sc. in Hospitality Studies / Hotel Management B.A. in Culinary Arts B.Sc. in Culinary Arts & Chef Management

Specialized Certifications

Certificate in Advanced Baking & Patisserie Certificate in Food Safety & Hygiene (FSSAI / HACCP) Certificate in Food Photography & Styling Certificate in Molecular Gastronomy Certificate in Sustainable Culinary Practices Certificate in Indian Regional Cuisine (Maharashtra Cuisine) Wine & Beverage Certification (WSET – optional)

Diploma Progressions

Advanced Diploma in Culinary Arts Advanced Diploma in Bakery & Pastry Arts Diploma in Hotel Management (full program with additional duration)

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FAQ

Can I apply for a Diploma in Culinary Arts if I am from a non-science background (Commerce or Arts)?

Yes, absolutely. The program is designed for culinary enthusiasts from any stream. You do not need a science background. The course is specifically for cooking enthusiasts so they can explore their potential and polish their skills. A passion for food and creativity is more important than your academic background.

Admission is primarily merit-based on your Class 12 marks followed by a personal interview to assess the candidate's passion for the culinary field. However, a valid score in NCHMCT JEE or any state-level hospitality entrance exam can strengthen your application.

The Diploma in Culinary Arts is a 1-year full-time course, which includes practical training and industry exposure.

Graduates can work as Commis Chef, Chef de Partie, Pastry Chef, Kitchen Supervisor, Catering Manager, or Culinary Entrepreneur in hotels, restaurants, cruise lines, airlines, and QSR chains.

Yes. The program includes mandatory industrial training/internship in reputed hotels and restaurants to ensure students gain real-world experience and are job-ready upon graduation.

Yes. The course provides foundational knowledge in food production, menu development, food cost control, and kitchen management, which are essential for entrepreneurship. The university's incubation centre also supports culinary startups and cloud kitchen ventures.

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Applications of admission are now
open for academic year 2026-2027

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