Bengaluru presents

Bachelor's Degree In Tourism Studies, Specialization in pastry & Culinary Arts

Our Flagship bachelor's degree program offers hands-on training in pastry & culinary arts, ranging from basic to advanced levels, as well as in hotel management & entrepreneurial management. This program is ideal for high school graduates seeking a career in the pastry / culinary / food & beverage industry.

This bachelor's degree program consists of three academy years that blend internship & practical training with rigorous study in pastry & culinary as well as in business and sustainability & strong focus on academic studies.

French pastry & culinary arts are currently more popular & influential globally than ever before. leading to high demand for skilled chefs. This three-year, highly specialized program is a unique blend of expertise in combining a bachelor's degree in Tourism studies with mastery in pastry & culinary Arts with the professional & managerial skills required to become a leader in the industry at the APCA Bengaluru campus.

This will be India's First Pastry & Culinary program with a complete hands-on professional approach that covers Kitchen, technology & management.

Course Package

About us

APCA is an esteemed professional Pastry & culinary school group with a Pan-Asia presence in Malaysia, Philippines, Indonesia, Singapore & India, Delhi NCR, Mumbai & Bengaluru. Our journey started in 2010 with the flagship school in Malaysia & now, the company is growing exponentially with plans to be in Thailand & Dubai soon.

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.

Course Package
Course Package


  • 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
Next Intake: 7th August 2023

NOTE : This program is only available at the Bengaluru campus only

Theory Topics

  • Food Science and Nutrition
  • Personality Development
  • French Course
  • Components of F&B Service, House Keeping and Front Office
  • Financial and Managerial Accounting
  • Pastry & Culinary Arts Fundamental Techniques
  • First Year IGNOU topic


  • Breads - Knife Skills & Cutting Techniques
  • Breakfast Pastries - Identification of Ingredients
  • Tarts & Pies - Principles of Cooking
  • Cookies - Vegetables and Potatoes
  • Entremets - Stocks & Basic Sauces
  • Petit Gateaux - Basic Soups
  • Basic French Pastries - Eggs
  • Plated Desserts - Fish & Shell Fish
  • Chocolates & Pralines - Meat & Poultry
  • Wedding Cake - 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


  • Breads - Buffet Meals
  • Viennoiseries - Complex Sauces
  • Tarts & Pies - Food Preservation & Vinaigrette
  • Travel Cakes - Game & Lamb
  • Modern French Pastries - Thai Cuisine
  • Plated Desserts - North Indian Cuisine
  • Chocolates & Pralines - South Indian Cuisine
  • Chocolate Display
  • Sugar Art
  • Wedding Cake

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


  • Breads - Basic Molecular and Sous Vide
  • Modern French Pastries - Classic French Cuisine
  • Plated Desserts - Italian Cuisine
  • Eggless Desserts - Tandoor Cuisine
  • Savoury Canapes - A La Carte &
  • Ice-Creams, Sorbets & Gelato - Food Wine Combination
  • Chocolates & Pralines - Middle Eastern Cuisine
  • Chocolate Display - Regional Food & Cultural Studies
  • Sugar Art - Research and Innovation
  • Wedding Cake - Garnish & Dehydration
  • Project Week


1st Year Fee: 5,50,000 + GST

2nd Year Fee: 5,50,000 + GST

3rd Year Fee: 5,50,000 + GST

Cost of the Ingredients, Industrial Visit and you take back whatever you Make & Bake in the Classes.

*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 Tow International exposure training, where you will be able to put what you've learned into practice.


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