| | Course(s) Offered by Culinary Academy of India | |
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| 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.
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| 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.
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| 3 . | | | | 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 COURSE DETAILS
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 |
| 4 . | | | | Eligibility A pass in Senior Secondary Certificate (SSC) with English as medium of instruction other than English as medium should show competency in the language. Minimum experience of six months in Food / Culinary Industry / Allied areas is necessary. | | | Duration 3 Months |
| 5 . | | | | 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.
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| 6 . | | | | 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 |
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