Culinary Arts (Special Learners)

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Program in Culinary Arts (Special Learners)

3 years program (including internship)

Focused on Special Learners

Certificate awarded by Vedatya

The course provides applied orientation to students through culinary infrastructure that includes professional-grade kitchens, on-campus farms, a herb garden, a fish pond, and a dairy farm. Sustainable farming through these resources offers a unique opportunity for the students to practise “farm-to-fork” principles. 

Program Highlights

A Sprawling 16 Acres Campus
World-class Infrastructure

A sprawling campus with Organic Farms, Fishpond, Poultry Farm and more

Multinational Hotel Brands
Project-Based Curriculum
Applied Learning

3 Kitchens, 2 Restaurants & Food Truck for Student Training

Work-Study Mode Option
Integrated Internships

Build Strong Professional Foundation

Industry Connect
Chef in Residence Program
Interact with Culinary Experts

Learn from Celebrity Chefs on campus

Internships & Placements

Vedatya International Placements and Internships
100% Placement Record
Culinary graduates secure positions with global hospitality brands and launch their own culinary ventures
International Exposure
Past internships & jobs in France, UAE, Mauritius,
Malaysia, Thailand, and India
20+ Years Of Placements
A well-established network of graduates on several continents
(as shown above)

Register Online

Eligibility and Admission Criteria

Class 12 of the Indian School System with minimum 50% (in best 4 subjects) in CBSE, ICSE or equivalent accreditation

Selection is based on personal interaction with program lead and a range of activities that will be spread over three days. The objective of these activities would be to enable the special learner to engage with the faculty team, allowing us to assess suitability of the candidate for the chosen program and career pathway.

Care will be taken to organize and conduct the activities in a comfortable, conducive, non-stressful environment in a fun way that will allow special learners to express themselves in appositive way

A candidate can either fill the online application form or download it from the website and send the duly filled application form to the address mentioned on the form along with a draft of Rs.1500 drawn in the favour of “Umak Educational Trust” payable at Gurugram. Candidate can also obtain the application form from the Institute’s Admission Office by depositing Rs.1500 in cash

  • Year
  • Year 1
  • Year 2
  • Year 3
  • Vedatya Fee (₹)
  • 2,36,000
  • 2,36,000
  • 2,36,000



Note:Inclusive of all taxes, if applicable. Taxes are subject to revision as per the statutory policy of government of india.

Terms and Conditions

A refundable programme security deposit of Rs. 15,000 is to be paid at the time of admission. This is fully refundable when the student completes the programme or for some reason when he/she leaves the programme

If a student leaves the our hotel management course in Gurgaon in the middle of an academic year, then he/she is liable to pay half the annual fee for the particular year

International trip opportunities can be availed at an extra cost as communicated closer to the departure date

Learning resources are provided/facilitated by the institute at extra cost

A one-time charge of Rs. 30,000 + 18% GST is payable before the programme’s commencement towards the uniform and culinary kit

Fee Refund Policy

The registration fee is refundable only in case the candidate fails or does not meet the 50% marks requirement (in best 4 subjects) in class XII or equivalent exams. It will not be refunded under any other circumstances

In case a student fails to join the programme or withdraws from the programme after the course has started, then only the refundable security deposit will be refunded (after completing a no due clearance process)

Semester 1

Food Production and Culinary Art Level 1 PHO101

F&B Service Operations Level 1 PHO102

Basics of Bakery & Confectionary PCA103

Slow Food & Gastronomic Practices PCA104

Life Skills 1 PHO105

Semester 2

Cuisines & Cultures of Mediterranean Regions PCA201

F&B Service Operations-Level 2 PCA202

Sweets & Desserts PCA203

Regional Indian Cuisine PCA204

Life Skills 2 PHO205

Semester 3

On Campus- Internship/ Work Experience/ Live Project PHO301

Semester 4

Advanced Food Production & Culinary Art PCA401

The Art of Vegetarian & Vegan Cooking PCA402

Advanced Bakery & Pastry Arts PCA403

Pan Asian Cuisine PCA404

Future of Food & Chefs PHO405


Semester 5

Epicurean Food PHO501

Garde Manger PCA502

Gourmet Desserts and Artisanal Breads PCA503

Hospitality Events Implementation PHO504

Starting your own Food Business PHO505


Semester 6

In Industry- Internship/ Work Experience/ Live Project PHO601

An on-campus work experience in semester 3 will allow special learners to demonstrate the skills acquired in year one and also help identify any specific areas of interest within the larger culinary landscape.

Semesters 4 and 5 will further build the skills and knowledge, supplement the experience gained during

the internal- on campus work exposure to get the learners ready for an external, industry work exposure.

The modular structure shared below also supports exposure to events management elements and for those who may have an interest in starting their own food business, the program helps build an understanding of how small business can be set up in the culinary space.

Key Differentiators

One of its kind programs which are structured to deliver a learning experience that is aligned with the needs of a wide range of special needs learners with a strong focus on ‘life skills’ as a part of the program

The programs deliver domain specific learning outcomes in a 100% applied/ experiential way with unique assessment methods oriented to validate learning through a facilitative, flexible approach

Industry collaboration to enable and secure employment opportunities with partners who are already demonstrating inclusive work culture and experience of working with employees with special needs

A warm, inclusive and welcoming learning environment at our campus, anchored by an experienced faculty team with more than a decade of experience in working with special needs students

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