Culinary Arts

Courses Offered

B.A. Culinary Arts

Duration	3 Years
Eligibility	Pass in High School, that is, 12th standard – Any subject
Total Semesters	6

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M.A. Indian Cuisine and Food Culture

Duration	2 Years
Eligibility	Passed B.Sc. preferably HMCT (or any other Graduates)
Total Semesters	4

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Department of Culinary Arts | Chefs Incubation Center of India

Dr. M.G.R Educational & Research Institute (Deemed University)- The objective of the Department of Culinary Arts is to develop not just Chefs – but Chefs who stand out in the Chefs fraternity with their knowledge, skills and the masterly disposition with the style of their own. Only the best of professionals are often seen and talked about in their respective fields, because such professionals carve their own professional personalities which make a lot of difference in the minds of those looking at them. Chefs are, by nature, very creative and those with the born creative acumen add much more to the creativity and the innovation that they bring into everything that they do.

Dr. M.G.R Educational & Research Institute, (Deemed to be University)

Dr. M.G.R Educational & Research Institute gained its Deemed to be University status in the year 2003, and has grown up since then and the institution has fourteen Faculties comprising more than one hundred and twenty five Doctorates, about one thousand staff members, around one thousand five hundred non-teaching staff members, and at present nearly fourteen thousand students are being taught. The Ministry of Human Resources Development (MHRD), Govt. of India has graded Dr. M.G.R Educational and Research Institute – Deemed to be University, under GRADED AUTONOMOUS STATUS in Category II.

The Courses of the University are accredited by NAAC and according to a survey by the Sunday Indian, the University is ranked third in India and has also been accorded “A” Grade (3.31 out of 4) rating by the National Assessment and Accreditation Council (NAAC), an autonomous body under the UGC. Four of our University departments – Biotechnology, Computer science and Engineering, Electronics and Communications Engineering and Electrical and Electronics Engineering – have been accredited by the National Board of Accreditation (NBA), N. Delhi

Knowledge, Skills and the Masterly disposition

If your choice is a Career in Culinary you have to naturally choose the best Culinary Institute where you acquire – not just Knowledge and Skills – but get sculpted as a Master Craftsmen in Culinary which is possible only through the blending of Science with Art. Science can be taught, but the Art has to be imbibed – the blending of oneself with the beauty outside. It is not just working on the details; it is more – much more than that – it is the chiseling to bring the beauty out of bounty. At Dr.M.G.R – Department of Culinary Arts you will have everything that goes to support you to become Culinary Crafts Expert.

Chefs Incubation Center of India

We provide in-depth knowledge, working skills and inspire and support you to

Gain Contemporary Culinary Knowledge Sessions

Be a trailblazer in culinary and bakery arts

Carve your skills to lead you to be a Culinary entrepreneur

Respond to a growing and booming tourism sector by sculpting you to its needs

To chisel your personality to be a brilliant leader of a cuisine team

Sharpen your taste buds to inspire you with the very local, regional, National and International cuisines

Set you on the path towards the Culinary rainbow of the seven continents

Hatch you to be cast into the new Culinary Universe

Legendary Chefs heading the ‘Incubation of Chefs’

Department of Culinary Arts of Dr. M.G.R Educational & Research Institute (Deemed University) works with a strong mission to produce the best of Chefs from the institute. The Chefs who go out duly trained here will be a breed of their own, with strong and assertive knowledge, skills and masterly ability to conduct in the kitchens leading to inspire the others in the kitchen oozing with confidence, that is possible only by attaining the knowledge, skills and the experience – a maturity level that tempers the professional skills to make them lead. The Master Chefs who are in charge of the Theory and practical sessions of the department are those chefs who are regarded as of high caliber, who can take the kitchen’s tough schedules confidently and cheerfully. They inspire the students largely and train them in the culinary skills and also their personal skills adopting which they will create exclusivity for themselves.

Our Legendary Chefs

Key Features of Institution & the eco-system for Quality Learning

Well facilitated Campus with ideally built Infra, facilities and labs for peaceful learning.
Contemporary & Futuristic Knowledge through the right Curriculum and Syllabus
Effective classroom learning
Guest lectures by renowned Chefs of National and International repute
E-Learning, Webinars online

Credits for Massive Open Online Courses (MOOC)
Intense Industry experience while studying itself in the Star hotels of the Institution’s own group
Visits to top notch production units of Industry – Culinary and Pastry
Internship for industry relevant Culinary /Pastry sills
Prime focus on Sustainable features in every space
And a host of short term courses customized according to demand

Special features of the department

Our flagship departments are known across the country for their industry-oriented curriculum

State-of-the-art infrastructure and activities with high caliber faculty support in Hotel Management and Catering Technology courses. Having an impeccable track record of maintaining more than 95% placements

20 years of cherished history and experience in training several hundred students in top-notch 5-star hotels

Career Opportunities:

Substantial growth in the tourism and hospitality segment over the years, and expected bright future (a growth rate of 9 percent over the next few years), has cumulated in creating numerous opportunities for the students of Culinary Arts. Career options available to students passing out from the institute include placement in the following segments:

Chef in Hotel/Restaurant

Flight Kitchen Services

Institutional Catering

Faculty in Food Crafts & Hotel Management Institutes

Nutrition experts

Research & Development in large food companies

Entrepreneurial Journey through bakery/restaurant, etc.

Advantage of Course :

Mentoring by world-renowned chefs to transform eager and aspiring students into leading and successful hospitality professionals.
State-of-the-art infrastructure and hands-on training will mould and prepare students for the needs of the industry.
Prepare chefs for the future challenges of culinary management and get them prepared for its effective execution and management.
Proficiency in classic and contemporary cuisines.
Students learn how Culinary Art is a great way to bring their love for food to life.
Intense training will provide students with a cutting-edge skill set that will differentiate them from other food and beverage professionals.
Focus on strong culinary foundations and production management.
Combination of practical, theoretical sessions, on-site visits, seminars and workshops.
Based on the criteria set by global standards, the student’s outcome will be periodically identified by the distinguished chef’s panel of advisors.
With a projected growth rate of over 9 percent per annum in the hospitality segment in India for the next few years, the opportunities in this segment are expected to grow manifold.
Students of the institute, whose profile after completing the course will be of high proficiency, will have sustainable opportunities in the food and beverage industry from hospitality organizations across the world.
Unique curriculum design will ensure high employability and placement in niche areas apart from making students ready for their own entrepreneurial journey.
Training by renowned professional experts (advisors) will allow students to take a giant leap forward in their professional career and enable them to handle with confidence any challenges that come their way

Research

Research involves systematic investigation process employed to increase or revise current knowledge by discovering new facts. Basic Research is aimed at increasing scientific knowledge and Applied Research is aimed at using basic research for solving problems or developing new processes, products or techniques. Our University and more so the department, encourages both basic and applied research.

Most of the Faculty members are engaged in Research and only top researchers can be top teachers. They carry their passion for the field into the classroom and they are inspirational teachers and role models. Inter-discipline and collaborative Research are encouraged and this provides chances for students themselves to become researchers and even publish papers in reputed journals. There are State of the art facilities for research and publication. The University is equipped with good library and other equipment needed for research. Researchers in our University have great connections which help students to attend seminars and conferences. Research activities are taking place in Biotechnology, dental surgery, defense, and Humanities & Sciences – which includes the Culinary, etc.

The Faculty of Hotel Management & Catering Technology

The Faculty of Hotel Management & Catering Technology of Dr. M.G.R – Educational & Research Institute-University, Chennai, is among the most well-known institutes for Hotel Management and Catering Technology in India, imparting education in the field to students across different parts of the country.

The department has an impeccable track record of achieving more than 95% placements year after year. Faculty of Hotel Management & Catering Technology was established in the year 1999 with All India Council of Technical Education (AICTE) & Directorate of Technical Education (DOTE) approval, and ever since its inception the institution trained more than 800 students. The Institution owns, within the group, two renowned 4-star hotels which help students of the department to get exposed to real-time work environment and customer demands and thus students get hardcore job training from the day they join.

Our Chefs

Chef Manjit Singh Gill

Executive Head – Culinary Programs

Culinary mastery, like any skill, requires learning from experts – legendary chefs. Our Department of Culinary Arts offers esteemed chefs, an outstanding ecosystem, and advanced facilities. These renowned chefs’ guidance elevates students to excellence, opening doors to successful culinary careers. It’s my pleasure to train these dedicated students and witness their growth on this exciting journey.

Chef Ramesh Javvaji

Executive Head – Culinary

Training differs from being and doing. A culinary expert might excel at teaching, but it requires specific prerequisites. With decades of experience in India and abroad, I find immense pleasure in guiding the students at Dr. M.G.R. Educational & Research Institute’s Department of Culinary Arts. Let’s learn culinary with the goal of achieving classic mastery.

Chef Sudhir Sibal

Executive Head – Hospitality Programs

Since childhood, I’ve valued learning as a sacred process. Acquiring knowledge and expertise involves complex, multi-layered skills. True confidence emerges when others acknowledge our abilities. Passionate students learn quickly and intensely; however, the role of mentors is vital. Their inspiration and influence ignite the students’ confidence, assuring them that they have genuinely mastered their chosen field.

Chef Balamuruhan

HOD – Bakery & Pastry

Aspiring bakery or culinary students can reach the pinnacle with acquired, practiced, and mastered skills. The Department of Culinary Arts offers the perfect environment to master your craft in culinary and bakery/confectionery. Learn the skills, become an expert, and excel without looking back. Remember, numerous areas await exploration in your career. Set your goal and strive for glory.

Chef Vijayabhaskar

Executive Head – Culinary and Bakery Research

Research uncovers novel aspects of objective study, and bakery offers a world of opportunities in this field. Bakery is the silver lining to culinary (hot kitchen food), creating a feast for the eyes and palate. My journey in culinary and research has revealed the secret of creation. The Department of Culinary Arts is poised to carve a unique niche – an exclusive by-lane of classic culinary excellence.

Chef Illanchezhian