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The Master’s in Culinary Management & Food Entrepreneurship (MCMFE) is designed for aspiring culinary professionals and entrepreneurs who aim to blend creativity with strategic business management. The program focuses on advanced culinary innovation, food product development, entrepreneurship, and sustainable gastronomy. Through experiential learning, food business projects, and industry collaboration, students develop leadership capabilities to launch or manage successful food ventures globally.
Graduation in Hotel Management, Food Technology, Culinary Arts or related discipline with minimum 50% marks.
01
Culinary Innovation: Demonstrate creativity in culinary design and food business concepts.
02
Entrepreneurial Competence: Develop, launch, and manage food and hospitality enterprises.
03
Analytical Thinking: Use research and analytics for culinary product and market development.
04
Operational Excellence: Manage kitchen and service operations with efficiency and quality assurance.
05
Sustainability Orientation: Apply sustainable sourcing and production practices.
06
Digital & Technological Proficiency: Utilize emerging technologies for food business innovation.
07
Ethics & Social Awareness: Uphold food safety, ethics, and community responsibility.
08
Global Culinary Perspective: Adapt to global food trends and multicultural gastronomy.
09
Continuous Learning: Pursue lifelong learning in culinary innovation and business management.
Develop professional leaders equipped to manage culinary and food service enterprises effectively.
Integrate creativity, innovation, and entrepreneurship into culinary and food business practices.
Foster a deep understanding of sustainability, ethics, and nutrition in modern gastronomy.
Build research, analytical, and problem-solving skills for new product and business development.
Cultivate adaptability to emerging culinary technologies, consumer trends, and global markets.
Apply managerial and entrepreneurial principles to culinary operations and food business ventures.
Innovate in menu design, product development, and food production management.
Analyze consumer behavior, market dynamics, and operational data to make informed business decisions.
Implement sustainable and ethical practices in culinary operations and food entrepreneurship.