BHM in Culinary is a 3-year long undergraduate course designed to prepare qualified professionals for the hospitality business. The average tuition fee charged in India for the course ranges between INR 50,000 and 1 Lakh.

Admission to the course is based on the candidate’s performance in a relevant entrance test such as CEE and other institute-specific tests and following it, a round of counselling for qualifying candidates.

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Successful graduates of the course are hired in capacities such as Cooking School Instructor, Sous Chef, Food Scientist, Cook, Assistants Cook, Kitchen/ Culinary Manager, Catering Manager and Food Stylist etc.

The initial salary offered for these positions varies between INR 1.5 and 4.5 Lakhs annually.

Organizations such as Accor Group, Atlantis, CGH, Earth Group of Hotels, Club Mahindra, Dolphin Hotels, ITC, Jumeirah Hotels, The Leela, Kempinski, Marriott Hotels etc. hire such graduates.

BHM in Culinary: Career Prospects

Successful graduates of the course are employed in the hospitality and tourism sectors in various managerial and operation positions in areas such as hotels/ restaurants, air- catering, food processing companies, catering in confectioneries, cruise liners, corporate catering, and even food writing.

Some of the popular professional avenues open to such graduates are listed below with the corresponding salaries offered for the respective positions.

Job Position	Job Description	Average Annual Pay Scale in INR
Cooking School Instructor	Although many Cooking School Instructors also work in the restaurant industry, some focus solely on the teaching aspect of the culinary world. Most instructors have a degree in addition to their culinary experience, as well as interest in teaching and mentoring.	3,91,752
Sous Chef	A Sous Chef is the assistant chef that looks after menu-planning, costing and ordering.	4,87,407
Food Scientist	Another science-based side of the culinary arts is food science. This study focuses on the technical and chemical aspects of food. Food Scientists usually study food processing, packaging, preservation, and even the way foods smell and interact. They dabble in everything from food safety to molecular gastronomy.	3,59,150
Cooks and Assistants	Cooks and Assistants are assigned specific duties inside the kitchen, they are usually in charge of one specialty, like Chinese, French, Italian, Continental, Banquet, Pastry etc.	2,68,000
Kitchen/ Culinary Manager	Kitchen/ Culinary Managers oversee kitchens in a variety of places including colleges, secondary schools, hospitals and nursing homes. They have the responsibility for hiring new employees and training them. In addition to this, they must manage details of other departments that affect their kitchens.	4,09,589
Catering Manager	Catering Managers work in the hospitality industry and collaborate with establishments to help plan the food portion of events. These individuals must negotiate with clients to get contracts and assist with menu choices. Catering Managers direct events and oversee the work of others in addition to scheduling tasks and acquiring the necessary equipment to fulfill a contract.	2,66,967
Food Stylist	Food Stylists arrange a meal to look its best on a plate and prepare the food according to its maximum appeal (for example, they often create ‘steam’ through the use of chemicals, create foods out of alternate materials, play with cooking techniques to maximize color, and find ways to make food look good for longer).	1,93,084