Rafiya Banu graduated from QMU’s BA International Culinary Arts course in 2026 after studying at collaborative partner institution Silver Mountain School of Hotel Management in Kathmandu, where she was recognised as the top-performing student in her graduating class. Drawn to the degree’s combination of academic learning, practical training and industry experience, Rafiya developed her culinary skills while gaining a deeper understanding of the science and creativity behind food. Now working as a chef, she plans to continue building her industry experience before beginning a Master’s degree in 2027.
Why did you choose to study with one of QMU’s collaborative partner institutions, and what attracted you to the course?
The primary reason I chose to study at one of QMU's collaborative partner institutions was the unique programme it offered. Silver Mountain School of Hotel Management was one of the first institutions in Kathmandu to introduce a Bachelor's degree in Culinary Arts, and the course immediately caught my attention. The combination of academic study, practical training, and industrial internships made it a particularly attractive choice for someone interested in pursuing a career in the culinary field. What appealed to me most was the clarity and specialisation of the programme. Unlike broader hospitality courses, this degree focused heavily on the culinary and kitchen aspects of the industry. Since my ambition was to become a chef, I was drawn to a curriculum that concentrated specifically on developing culinary knowledge, practical skills, and professional kitchen experience. The balance between theoretical learning, practical lessons and international exposure was exactly what I was looking for, and it reinforced my decision to enroll in the course.
What did you enjoy most about your course?
The aspect of the course that I enjoyed most was the theoretical component of the curriculum. I found the study of food science particularly fascinating, especially topics related to food chemistry, microbiology, nutrition, and the scientific principles behind culinary practices. Learning about the processes that occur within food and understanding the reasons behind various culinary techniques gave me a much deeper appreciation of the profession. What I found most interesting was how each subject contributed a different perspective, gradually forming a comprehensive understanding of the culinary field. Over time, many of the concepts learned in lectures became evident during practical classes, allowing me to connect theory with real-world applications. I also greatly appreciated the diversity of the practical modules and academic assignments. While many practical sessions focused on developing essential culinary skills and exploring different cuisines, several projects challenged me to think critically, conduct research, and apply my knowledge creatively. The variety of activities constantly kept me engaged. I also appreciated the dedication of the faculty members throughout the programme, their enthusiasm regarding subjects always motivated me.
Were there any particular course activities you found especially interesting?
One of the most memorable assignments was in our sixth-semester Food Photography module, where we were required to create a five-minute documentary-style video on a food item or food culture in Kathmandu. The project involved weeks of fieldwork, including videography, interviewing people, researching local food traditions, and developing a well-structured script. It was a unique experience demanding creativity beyond the kitchen and introduced us to a new perspective on food storytelling and media. Another course that was particularly rewarding was our sixth and seventh semester practicals. They provided a top-notch learning experience and helped me gain a great deal of confidence. Throughout the practicals, we curated dishes that had never existed before and were encouraged to think creatively. For our final examination, we even cooked in a proper hill jungle setting with no modern technology available. These practicals gave a significant boost to my confidence as a student, as a chef, and as an adult.
Do you have any advice for students who might be interested in this course?
As a fresh graduate, I would like to advise new students to approach this course with an open mind and a commitment to maintaining both their physical and mental well-being. It is important to be certain about the path you are choosing, as the hospitality and culinary industry demands not only skill, but also knowledge, experience, dedication, and hard work.
The four years of study may feel challenging and overwhelming at first, but once you begin to embrace the learning process, the experience becomes incredibly rewarding. The friendships, professional connections, and memories you create during this time will remain with you long after graduation. More importantly, these years will help you discover your strengths, develop your confidence, and gain clarity about the future you wish to pursue. If you remain committed and make the most of every opportunity, the journey will be well worth it.
What's your ‘top tip’ for making the most of being a student, and what was the most valuable lesson you learned?
As a student, the best quality you can have is curiosity. Ask questions, stay present, and always be eager to learn. My top advice is to make every day count, enjoy the company of those around you, and never neglect your studies or career goals. Have plenty of questions, experiment during practicals, and do not be afraid to think creatively, because these years are truly golden. One of the most valuable lessons I learned was to prioritise my goals and make the most of every opportunity. I also learned the importance of being grateful for a good education, amazing experiences, international exposure, and the wonderful people I met throughout the journey.
Can you tell us about your life post-graduation?
My post-graduation period has been treating me well so far. Since graduating, I have taken some time off to give myself a much-needed break after four demanding years of study and internships. During this time, I have kept myself occupied with various personal projects and activities while reflecting on my academic journey and future goals. Looking ahead, I plan to enroll in a Master's programme in January 2027. Until then, I intend to continue working as a chef to further develop my skills, gain more industry experience, and strengthen my professional foundation. I believe this period of practical work will be valuable in preparing me for the next stage of my academic and professional journey.
