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 |
M.A. Indian Cuisine and Food Culture
| Duration | 2 Years |
| Eligibility | Passed B.Sc. preferably HMCT (or any other Graduates) |
| Total Semesters | 4 |
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.
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
Executive Head – Hospitality Programs
Quality food production is crucial for a culinarian, but presentation is the cherry on top. Passionate chefs have a natural flair for beautiful presentations. Food and vegetable carving attracts guests and adds an artistic touch. As a world record holder in food carving, I’ll share my expertise and help you become a skilled carver. Carving is a food art. Join Dr. MGR University, and I’d be delighted to train you.
Pizza Craft
Rolling into pizza greatness! 🍕✨”
These student chefs are cooking up joy, one slice at a time.
Basics of bakery
Food, science, nutrition, and dietetics students had a blast learning the basics of bakery by making delicious muffins and cookies! 🍪🧁 A perfect blend of education and fun!
Entrepreneurship Development
Glimpses of the interdisciplinary event conducted by the Department of Food Science, Nutrition and Dietetics on “Entrepreneurship Development,” featuring Mr. Hariram Chandar, R&D Engineer, Advanced Research Institute, Dr. M.G.R. Educational & Research Institute.
The Finishing Touch
Watch our students refine their garnishing skills with precision and creativity! 🥗✨
From elegant plating techniques to artistic food presentation, they’re learning how to turn every dish into a visual masterpiece.
Each garnish is carefully chosen to enhance flavor, texture, and appeal — because we eat with our eyes first!
This hands-on training helps build attention to detail, patience, and a flair for culinary artistry.
Witness the transformation of ordinary dishes into extraordinary creations! 🍽️🎨
Expert Session – Design Thinking For Innovators
Glimpses of the workshop jointly presented by Dr.APJ Abdul Kalam Center of Excellence and Department of Food Science, Nutrition & Dietetics on “Expert Session – Design Thinking For Innovators” featuring Dr. J. Arun Kumar, Dean of Innovation & Entrepreneurship; Head for University Pre-incubator (Dr APJ Abdul Kalam COE in Innovation & Entrepreneurship); and CEO for Benzz Emerge Technology Foundation, Dr. M.G.R. Educational & Research Institute
Blind folded Dosa Challenge
Our talented final-year students from B.A. Culinary Arts and B.Sc. Hotel Management & Catering Technology took on this fun and tricky challenge – and it was a delicious mess! 👨🍳👩🍳
From flipping fails to unexpected teamwork, this was more than just a cooking task – it was all about laughter, creativity, and quick thinking under pressure.
Watch the chaos, cheer for your favorites, and see who managed the perfect dosa – without even seeing it! 🎥✨
Don’t miss this fun-filled culinary adventure! 🍽️🔥
Handmade Cupcakes
Whisk, bake, and decorate! 🧁
Our student chefs gain hands-on experience in cupcake making, turning simple ingredients into sweet delights.
From mastering the perfect batter to adding creative frosting designs, every step is a blend of skill and imagination.
It’s not just about baking — it’s about learning precision, teamwork, and presentation.
Watch them rise to the occasion, one cupcake at a time!