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.
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.
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:
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1st Exposure: a 1-month master class in APCA Malaysia
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2nd Exposure: 2 weeks master class in APCA Singapore
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Internships: 2*5 month (post 1st year & 2nd Year)
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Management: 4 months of Academic Lectures on campus
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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
BASIC LEVEL - PRACTICAL
- 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
INTERMEDIATE LEVEL - PRACTICAL
- 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
ADVANCE LEVEL - PRACTICAL
- 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
FEE STRUCTURE
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.
PLACEMENTS
Alumni Speak
It has been an out of the world experience in the academy. Each day was very important and got to learn new things everyday. The faculty is super supportive too. Its been months since I completed the course but their guidance has always been there.
Priyank Jaiswal
October Batch - 2019
Hello everyone. This is Raj kumar chettri and i just completed my advance pastry course from academy of pastry and culinary arts in November. My experience being in academy was amazing. The chef’s here at the academy are high caliber and one get to learn so much from them. Apart from being talented, the chefs are very friendly. Academy on other hand is highly equipped with all the modern tools. My journey was definitely like a rollercoaster with some nerve wrecking experience. The best part was the bake sale that every advance batch organizes. You get live experience of a business. It was a great being in the academy with amazing chefs and talented aspiring chefs.
Raj Kumar Chettri
Feb Batch-2019, Intern in Conrad Bangalore
I feel extremely happy and thankful to Academy of Pastry arts Bangalore for moulding my career to become a successful pastry chef. My passion had always been baking though I graduated in psychology. the training that I underwent, the knowledge I have gained under the guidance of our chefs and hands on experience during the 12months has secured a job & career for me as a pastry chef in Waldorf Astoria.
Raji
July 2017, Working in Waldrof Dubai
I’ve always had a passion for baking and pastry making and joining the Academy of Pastry Arts, Bengaluru allowed me to translate that passion into a practical reality. The Academy has been a brilliant learning experience and I will always cherish the opportunity I had for learning from accomplished chefs who are masters in their field while also providing a happy and friendly atmosphere for such learning. I am sure that the knowledge and skills that I’ve acquired in the Academy will prepare me for a future where I can fulfill my dreams of becoming a very competent and capable chef.
Tiara Teresa Roy
Feb Batch - 2019, Intern in Sheraton Grand
‘When I joined Academy, I was a blank page with a dream of showcasing my talent to the entire world. Little did I know that by the time I will be leaving, I would have been transformed into a book’
Kush Jadav
Feb Batch - 2017, KS Bakers, Hyderabad
Learnt the best from the best. From teaching, to helping in my career path, academy has always been very helpful. The small little things I learnt at the academy are now helping me so much in every aspect. After the course, the way academy helped me with my internship at Fairmont Jaipur and job was incredible.’
Nistha Bhatia
July Batch 2017 - Five Palms Jumeirah, Dubai
APCA India is a world-class culinary program focused on baking and pastry arts that is 100% taught in state-of-the-art kitchen environment. Founders, have brought together award-winning and internationally-recognized experts, Certified Master Sugar Artists, Master Bakers to provide aspiring and experienced sweets and desserts, professionals with the knowledge and expertise to excel in the industry. It is the only course you will ever need.’