| 5 Countries | 130 Chefs Faculty | 7 Schools | 8000+ Students Enrolled | 37 World Champions |
BACHELOR'S DEGREE IN TOURISM STUDIES, SPECIALIZATION IN PASTRY & CULINARY ARTS Unlock.
A world of culinary excellence and overseas career opportunities.
Are you passionate about the art of cooking and baking? Ready to embark on a journey that combines your love for food with a world-class education? Look no further! APCA India's Bachelor's Degree in Tourism Studies, Specialization in Pastry & Culinary Arts is your gateway to a successful career in the culinary world.
Course Benefits
International Exposure
Intensive training at our Malaysia/Singapore campus & internship assistance in France & Middle East
International Curriculum
The curriculum is designed by World renowned chefs to meet the international standards of learning
90% Hands-on
We focus on practical training in addition to the theory, 90% classes are hands on
Entrepreneurship
Enterpreneurship is at our core and we instill the same skill in our students at academy
Only 16 students in one batch
Our chef to students ratio is 1:16, making it possible for each student to get maximum personal focus from the chef
Our Empanelled Masterchefs
About Academy of Pastry and Culinary Arts
APCA is an esteemed group of professional culinary & pastry schools with Pan- Asia presence in Malaysia, Philippines, Indonesia, Singapore, Delhi NCR, Mumbai and Bangalore, and plans for expansion to Thailand & Dubai.
Founded in 2010, our flagship school started in Malaysia, and today, we have the largest footprint in Asia with 80,000 Sq Ft of state-of-the-art infrastructure, featuring 50 kitchens and additional facilities. We are dedicated to teaching the art and science of gourmet cooking and industry-leading food preparation techniques.
Courses Offered
CAREER
- Chefs in hotels & restaurants
- Entrepreneur restaurant / bakery
- F&B manager
- Events & catering manager
- Franchise manager products
- Product development manager
- Manager in the food industry
- Pastry & culinary consultant
- Product development manager
- Manager in the pastry industry
- Pastry & Culinary consultant
PROGRAM HIGHLIGHTS:
Duration: 3 years | Kitchen Session: 9 months pastry & 9 months Culinary.
- 1st Exposure: a 1-month master class in APCA Malaysia
- 2nd Exposure: 2 weeks master class in APCA Singapore
- Internships: 2*5 month (post 1st year & 2nd Year)
- Management: 4 months of academic lectures on campus
- Degree: Bachelor's in tourism studies (IGNOU)
WHAT CAN YOU LOOK FORWARD TO?
- Institute of International repute with centers in 7 cities across Asia
- 90% hands-on experience, all the students have to make their product
- 40 hours of training per week
- 18 months of practical training, the highest by any institute in Asia
- Our team won/represented various national & international competition
- We train students in small batches
- Experienced Chef Faculties of national & international repute
- Internship & Job placement with 5-star hotels, leading restaurants & patisseries
- The Bachelor's degree in tourism studies offered by IGNOU will be taught entirely on the Bengaluru campus with practical exposure to pastry & culinary arts
- It also covers the HACCP ( Hazard Analysis & Critical control points) and menu engineering
- students will receive an additional pastry & culinary diploma from City & Guild UK.
- encompasses the four pillars of the hospitality industry like kitchen, F&B service, housekeeping & front office.
- The curriculum covers subjects such as accounts, economics, sales & marketing
Eligibility: 12th pass in any stream
Theory Topics
- Food Science and Nutrition
- Personality Development
- French Language Tutorial
- Components of F&B Service, Front Office, Housekeeping
- Financial and Managerial Accounting
- Pastry & Culinary Arts Fundamental Techniques
- First Year IGNOU topic
PASTRY - PRACTICAL
- Breads
- Breakfast Pastries
- Tarts & Pies
- Cookies
- Entremets
- Petit Gateaux
- Basic French Pastries
- Plated Desserts
- Chocolates & Pralines
- Wedding Cake
CULINARY - PRACTICAL
- Knife Skills & Cutting Techniques
- Identification of Ingredients
- Principles of Cooking
- Vegetables and Potatoes
- Stocks & Basic Sauces
- Basic Soups
- Eggs
- Fish & Shell Fish
- Meat & Poultry
- Grain & Pasta
Theory Topics
- F&B Business Landscape and Economics
- F&B Management - Marketing Fundamentals
- IT Tools - Basics of Computer
- Food Photography
- Sustainability Practices in Operations
- Business English and Communication
- French Course
- Second Year IGNOU topic
PASTRY - PRACTICAL
- Breads
- Viennoiseries
- Tarts & Pies
- Travel Cakes
- Modern French Pastries
- Plated Desserts
- Chocolates & Pralines
- Chocolate Display
- Sugar Art
- Wedding Cake
CULINARY - PRACTICAL
- Buffet Meals
- Complex Sauces
- Food Preservation & Vinaigrette
- Game & Lamb
- Thai Cuisine
- North Indian Cuisine
- South Indian Cuisine
Theory Topics
- Entrepreneurship Initiation
- Sustainability Practices in Operations
- Design of Sales and Production Areas
- Talent Management and HR Processes
- Business Law and Legal Risk (India)
- Trending Marketing Topics
- Financial Performance Management
- Strategy and Business Models
- Final Project (Pre Opening Project of a Restaurant or Patisserie Shop)
- Third Year IGNOU Topic
PASTRY - PRACTICAL
- Breads
- Modern French Pastries
- Plated Desserts
- Eggless Desserts
- Savoury Canapes
- Ice-Creams, Sorbets & Gelato
- Chocolates & Pralines
- Chocolate Display
- Sugar Art
- Wedding Cake
- Project Week
CULINARY - PRACTICAL
- Basic Molecular and Sous Vide
- Classic French Cuisine
- Italian Cuisine
- Tandoor Cuisine
- A La Carte &
- Food Wine Combination
- Middle Eastern Cuisine
- Regional Food & Cultural Studies
- Research and Innovation
- Garnish & Dehydration
- Project Week
Fee Structure
1st Year Fee: 5,50,000 + GST
2nd Year Fee: 5,50,000 + GST
3rd Year Fee: 5,50,000 + GST
Total Fees are inclusive of 2 Pairs of chef's Uniforms, City & Guilds Exam*, Study Materials, Kitchen Toolkit Cost of the Ingredients, Industrial Visit and you take back whatever you Make & Bake in the Classes.
Exposure - This program is complemented by two professional internships in India and two International exposure training, where you will be able to put what you've learned into practice.
1,30,000Academytour
Students and Alumni Feedback
Students Testimonials
Awards & Recognitions
Oct 2022
Mondial de art sucre 2022
India participated at the Mondial de art sucre 2022, for the first time and won the Prix de L`orginalité . We were awarded the 5th position in the work along with being awarded for our originality.
Oct 2022
Most Promising Talent, Asian Pastry Cup 2022
Chef Dean won the Most promising talent at the Asian pastry cup,2022 held in Singapore.
Oct 2022
Best Team Spirit Award in Asian Pastry Cup, 2022
Chef Dean, Chef Raghu, and Chef Tushar represented India at the Asian Pastry Cup, 2022 in Singapore.
March 2019
Winners of World Pastry Cup, Lyon 2019
Chef Tan Wei Loon kept our winning streak by winning the World Pastry Cup,Lyon 2019.
April 2018
Gold Medal for Asian Pastry Cup Singapore 2018
Chef Tan Wei Loon bagged the Asian Pastry Cup Singapore 2018.
SEP 2018
Gold Medal in Junior India Pastry Cup, 2018
Kush Jadav and Vandana Konidala from our Bangalore Academy won a Gold Medal.
APRIL 2017
Gold Medal In India Pastry Cup
Chef Mukesh & Chef Alisha won the India Pastry Cup in 2017.
SEP 2017
Gold Medal In Callebaut Patisserie Of The Year
Chef Alisha won the Callebaut Patisserie of the Year which was held in Mumbai.
Jan 2017
Represented India In World Pastry Cup In France
Three Chefs from the India Academy represented India at the World Pastry Cup in France
The laurels bought by these chefs is a proof, that the Academy has chefs of extraordinary caliber who can prove their metal anywhere.
Jan 2017
Represented India In World Pastry Cup In France
Three Chefs from the India Academy represented India at the World Pastry Cup in France
The laurels bought by these chefs is a proof, that the Academy has chefs of extraordinary caliber who can prove their metal anywhere.
Jan 2017
Represented India In Junior World Pastry Cup In Italy
The Academy Of Pastry Arts represented India in
Junior World Pastry Cup on Jan 2017 in Italy. The students of the Academy are exposed to international set up which ensures that they learn the latest trends in vogue at an early stage of their training.
Sep 2016
Gold Medal In Junior India Pastry Cup
Under the administration of eminent jury members, the Pastry making Team were successful in bagging the Gold Medal in Junior India Pastry Cup in September 2016.
April 2016
Bronze Medal For India In Asian Pastry Cup In Singapore
The Team from Academy made the country proud by winning Bronze Medal
Aug 2015
Gold Medal In India Pastry Cup
Chef Mukesh & Team from Gurgaon Academy won the first edition of India Pastry Cup
Why APCA
School of International repute with academies across 7 cities in Asia- 1: 16 ratio of chef vs student per class
- Complete hands-on training with students making their own products
- Receive 1,440 hours of practical training over 9 months — At 40 hours per week, the highest offered in India
- Advanced diploma students receive one week of intensive training in Malaysia
- Won/represented various national and international competitions
- Our faculty includes experienced chefs from top hotel brands, now teaching full-time
- Visit by international faculty from all over the world on a regular basis
- Internship with leading hotels, restaurants & cafes and commercial bakeries
- Job placement assitance with leading hotels, restaurants & bakeries
- Educational trips to national & international locations
Frequently Asked Questions
We offer a in-depth training, both, practical and theory for nine months in pastry, nine months in culinary followed by two internships, and four months of regulars theory sessions coupled with the International internship as well.
Many of our students join as a management trainee in the kitchens around the world and they can also opt for international careers by working in France, Dubai and Maldives..
