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: 21th 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
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 Tow International exposure training, where you will be able to put what you've learned into practice.
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