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 entrepreneurship & tourism studies. This program is ideal for high school graduates seeking a career in the Pastry / Culinary / Food & Beverage industry and particularly for those students who have an entrepreneur bent of mind.
This bachelor's degree program consists of three academic years that blend practical training with rigorous study in Pastry & Culinary as well as in business and sustainability, a strong focus on academic studies coupled with internship in India and abroad.
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.
This is 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 & 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 exposed to industry best practices and shall provide an opportunity to implement your learnings
CAREER
- Chefs in Hotels / Restaurants / Palaces / Commercial Cuisines / Industrial Kitchens
- Entrepreneurs - Restaurant / Bakery / Cafe / Bistro / Gastropub
- Cloud kitchen Chefs
- Events & catering manager
- Franchise manager products
- Manager in the food industry
- Pastry & Culinary consultant
- product development manager
- Pastry Chef
- Culinary Chef
Program Highlights:
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1st Exposure: 2 weeks Pastry Master class in APCA Malaysia
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2nd Exposure: 2 weeks Culinary Master class in APCA Malaysia
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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 6 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 have won/represented India at various National & international competitions
- We train students in small batches for focussed learning
- 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, food photography, sustainability etc.,
Eligibility: 12th pass in any stream
Next Intake: 18th August 2025
NOTE : This program is only available at the Bengaluru campus only
Theory Topics
- Components of F&B Service, Housekeeping, and Front Office
- French Language Tutorial
- First-year IGNOU topic
Theory Topics
- F&B Management & Financial and Managerial Accounting
- Food Photography
- Business English and Communication
- Second Year IGNOU topic
Theory Topics
- Marketing Fundamentals and F&B Business Landscape and Economics
- Kitchen Ergonomics
- Entrepreneurship Initiation
- Regional Cuisines-Research
- Food Science And Nutrition
- Facility Management and Disaster Management.
- Classification of Hotels and Restaurant Ranking and Audits
- Sustainable Practices In Operations And Financial Performance Management
- Final Project (Pre Opening Project of a Restaurant or Patisserie Shop)
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.
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