Course Structure – What You Study in a 3-Year B.A. in Culinary Arts
A 3-year B.A. in Culinary Arts program typically progresses from basic to advanced culinary skills while integrating food science and management subjects. In the initial semesters, students learn basics of cooking, food production, bakery and pastry, hygiene, food safety, and nutrition along with foundational hospitality knowledge.
As the course advances, subjects like regional and international cuisines, advanced bakery and pastry, menu engineering, costing, kitchen planning, and culinary arts management are introduced. Many colleges, including RPH, also provide industrial training or internships, giving students real-world exposure in hotels and restaurant kitchens to make them industry-ready.
