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info@gku.ac.in
99142-83400
Diploma in Culinary Arts
Diploma
1 Years
B.Tech in Civil Engineering deals with the Development, Design,
Construction, and Management of Infrastructure.
About the Programme
A Diploma in Culinary Arts at Guru Kashi University (GKU) is designed to meet the growing demand for skilled professionals in rt and science of cooking, food presentation, and kitchen management. The course is ideal for individuals passionate about food, hospitality, and gastronomy, and who wish to build a professional career in the culinary or hospitality industry.
This program blends hands-on practical training with theoretical knowledge of culinary techniques, nutrition, international cuisines, hygiene standards, and food production management. Students learn essential skills in baking, pastry making, menu planning, kitchen safety, and restaurant operations.
Eligibility Criteria
Candidates must have passed 10+2 (any stream) with at least 45% aggregate marks.
Students with an interest in management, commerce, and operations are ideal candidates.
Program Outcomes
Global Trade Knowledge
Learn about customs, international trade laws, and global logistics systems.
Analytical Problem-Solving
Solve challenges in supply chain disruptions with innovative solutions.
Sustainability in Logistics
Understand eco-friendly and sustainable supply chain practices.
Career Preparedness
Gain practical exposure through industry collaborations and internships.
Logistics Operations Expertise
Gain knowledge of supply chain, warehousing, and distribution systems.
Inventory and Procurement Management
Learn techniques for efficient procurement and stock management.
Transportation Systems
Understand domestic and international freight and shipping operations.
Digital Supply Chains
Utilize technology and software for logistics planning and execution.
Cost and Efficiency Optimization
Apply strategies to reduce costs and improve efficiency.
Risk and Safety Management
Address risks in transportation and ensure safe handling of goods.
Programme Educational Objectives (PEO)
01
Culinary Professionals – Train graduates to excel as chefs, bakers, and culinary experts.
02
Hospitality Leaders – Prepare students for supervisory and managerial roles in hospitality organizations.
03
Entrepreneurship Development – Inspire innovation in food and hospitality ventures.
04
Global Competence – Build adaptability to work in international hospitality and culinary environments.
05
Sustainability in Food Practices – Promote sustainable and ethical approaches to culinary arts.
ON THIS PAGE
Career Paths
- Chef
- Pastry Chef
- Restaurant Manager
- Catering Manager
- Food & Beverage Consultant
- Culinary Entrepreneur
- Hospitality Executive
- Food Stylist
- Cruise Line Chef
Students of this programme are placed in companies with an
average annual
package of 3.51 LPA to 12.00 LPA
