The Department of Culinary Arts at WGSHA was established in 2011 and it offers a 3-year degree program in Culinary Arts. The support of ITC and Manipal Academy of Higher Education drives this program for aspiring culinary professionals.


The program covers:

  • Culinary Skill Foundation
  • Baking and Patisserie
  • Indian Cuisine and Culture
  • Food and Wine Harmony
  • Food and Sociology & Anthropology
  • Food Entrepreneurship and Small Business Projects
  • Global Cuisine and Gastronomy
  • Food Styling and presentation and Research Methodology.

The programs are designed to help DCA students prepare for professional careers in the international culinary industry, patisserie & baking, and the food service industry. Each student of DCA receives a comprehensive, challenging training in classic culinary techniques combined with modern innovations.


Core Competencies

  • Indian cuisine and culture
  • Cuisines of Asia
  • Global cuisine and gastronomy
  • Food photography and food writing
  • Food sociology and anthropology
  • Advanced patisserie techniques
  • Indian contemporary cuisine
  • Modern events and banquets management
  • Garde-manger food styling and presentation
  • Conference and culinary management



BA in Culinary Arts is a joint collaboration between the ITC Hotels, and Manipal Academy of Higher Education.

  • George Brown College (GBC), Toronto, Canada: Under the partnership, both the universities will offer postsecondary programs in culinary arts and provide students an opportunity for dual qualification – a diploma (Diploma in Culinary Management) from GBC and a 3-year degree (BA Culinary Arts) from Manipal Academy of Higher Education. The students have two years of study at Manipal and one year at GBC
  • International Sommelier Guild: The students undergo training and certification from ISG, as part of the curriculum while pursuing their first-year program.



The Department of Culinary Arts, WGSHA offers the following program:


BA - Graduation in Culinary Arts



Research & Publications

The areas of research include Indian cuisine and culture, Culinary tourism, Future cuisine and Healthy cuisine



The Kitchen is the place where WGSHA students hone their cooking skills


The Hotel gives them practical experience of the hospitality industry