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Culinary Academy of India

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6 - 3 - 1219/6A , Umanagar , Begumpet - 500016
District: Hyderabad (Telangana)
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Established      :    1996
Affiliated to     :    Osmania University
Approved By    :    -

Courses Offered by Culinary Academy of India

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The Culinary Academy of India is the first professional training school for culinary arts to be founded in India, matching the standards of top American and European culinary institutes. The academy is located within a kilometer of the premier hotels in Hyderabad, giving the institute and its students the added advantage of convenience for practical on the job experience and later translating to better employment opportunities. The Academy is also tied up with Cruise Line Companies like P and Cruises UK , Princess Cruises USA and Costa Cruise Lines Italy and offering cruise courses.

 
 
CONTACT
 
Phone
040-23418064
Mobile
-
 
Fax
040-23403440
   
Website
Visit
contact
 
View All Courses Conducted by Culinary Academy of India
 Course(s) Offered by Culinary Academy of India  in Hotel Management
Bachelor of Catering Technology and Culinary Arts | Craft Course in Food Production (CCFP) | Post Graduate Diploma in Culinary Arts | Preparatory Course As Costa Cruise Chef
1 .
 
Eligibility
Candidates who has passed 10+2
 
Duration
3 Years
 
Admission Procedure
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.
 
Medium of Instruction
English
 
No. of Seats
60 seats
 
Fees (Appx.)
95,0000 Rs
 
Approved By/ Affiliated To
Osmania University
 
Other Details
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.

2 .
 
Eligibility
Certificate (SSC) with English as medium of instruction
 
Duration
One and Half Year; 1 year College and Six months Industrial Training
 
Admission Procedure
An admission notification is published in local dailies as well as on the internet.The college website is updated from time to time and all the details will be made available to the aspiring candidates. Application Form can be availed from the Academy’s Administration Office on payment of Rs.300/- in cash or Demand Draft drawn in favour of Paragon Educational Society, payable at Hyderabad. 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). Fourty candidates will be enrolled in the month of June based on their performance in the overall selection process which includes a Written Test, Group Discussion & Personal Interview. If selected candidates will have to enroll themselves in the month of June by paying full-prescribed fee and submitting relevant Original Certificates. Candidate should submit a physical fitness certificate by a registered medical practitioner in the enclosed fitness certificate.
 
Medium of Instruction
English
 
No. of Seats
40
 
Fees (Appx.)
75,0000 Inr
 
Approved By/ Affiliated To
State Techinical Board
 
Other Details
CURRICULUM Theory: Food Production - (Cookery), Food Production – I (Bakery & Confectionery), Hygiene and Sanitation.
Practical: Food Production – I (Cookery), Food Production – I (Bakery & Confectionery), Communication, Industrial Training.

3 .
 
Eligibility
Degree in BHM,BSC Hotel Management,B.Sc Hotel management
 
Duration
3months-1year
 
Admission Procedure
Through all india entrance examnation
 
Medium of Instruction
English
 
No. of Seats
30 seats
 
Fees (Appx.)
95,0000 Rs
 
Approved By/ Affiliated To
Osmania University
 
Other Details
CURRICULUM 1-SEMESTER Theory: Gastronomy and Culture, Cruise Line Operations, Visual Foods, Safety Sanitation and Crisis Management. Practical: Exclusive A'la Carte, Dessert Plating Trends, International Bread Making, Food Sculpture. 11- SEMESTER Theory: Advanced Baking and International Confectionery, Kitchen Operations and Management, Global Cuisine Trends, Food Production Facility Planning and Design. Practical: Advanced Culinary Sculptures, Pastry and Confectionery Centre Pieces, Bulk Food Plating (Table D hote), Futuristic Foods.

4 .
 
Eligibility
Bachelor of Hotel Management / Diploma in Hotel Management / Bachelor of Culinary Arts with a minimum of one year experience in professional food service operations.
 
Duration
4 months
 
Admission Procedure
To enroll in any of the below courses, dates of selection and interviews will be published in all leading news papers, however intrested candidates may send in querys to info@iactchefacademy.com
 
Medium of Instruction
English