Culinary Academy of India

Candidates who has passed 10+2

3 Years

ENROLLMENT / SELECTION / ADMISSION An admission notification is published in leading national dailies of the country and on the internet. Application Form can be availed from the Academy's Administration Office on payment of Rs. 500/- in cash or by sending a Demand Draft drawn in favour of Paragon Educational Society, payable at Hyderabad. Candidates who have appeared Intermediate (10+2) / XII Std. examination or equivalent can also apply for BCT&CA course and the admission is subject to clearing the qualifying examination. Candidate for whom English is not their medium of instruction must demonstrate competency in English in the selection procedure . Candidates fulfilling the entry criteria and who have applied by filling the application form with photocopies of all relevant certificates will be called for the selection process. (Date will be intimated as and when finalized). Sixty candidates will be enrolled in the month of June every academic year based on their performance in the overall selection process which includes an All India Entrance Examination held in HYDERABAD followed by a Group Discussion Round and Personal Interview. All selected candidates will have to enroll themselves in the month of June by paying full-prescribed fee and submitting all relevant Original Certificates. Candidate should submit a physical fitness certificate by a registered medical practitioner in the enclosed format.

English

60 seats

95,0000 Rs

Osmania University

1-YEAR Theory: Fundamentals of Food Production, Food & Beverage Service, Accommodation Operations, Front Office, Culinary French, Communicative English, Hygiene & Sanitation, Environmental Studies, Basic Computer Applications. Practical: Basic Training Kitchen, Food & Beverage Service, Accommodation Operations, Front Office, Basic Computer Applications. 11-YEAR 1- SEMESTER Theory: Principles of Indian Gastronomy, Baking Principles & Pattisserie, Food & Beverage Matching-I, Nutrition & Food Science, Culinary French, Principles of Management & Organizational Behaviour, Computer Applications, Basic Accountancy. Practical: Indian Regional Bulk Cooking, Contemporary Cakes, Desserts & Breads, Food & Beverage Matching - I, Computer Applications. 11-YEAR11- SEMESTER 16 - Weeks Industrial Exposure Training & Project Presentation 111-YEAR 1 - SEMESTER Theory: Culinary Art & Concepts, European Confectionery, Food & Beverage Matching - II, Labour Legislation & Hotel Law. 111-YEAR 1 - SEMESTER Theory: International Baking, Materials Management, Sales & Marketing Management, Cuisine Facility Planning & Design. Practical: Advanced Edible Sculpture & Culinary Arts, International Visual Confectionery, Bread Art, Oriental & Fareastern Cuisine.