CULINARY FULL TIME PROGRAM

CHECK OUT OUR FULL TIME PROGRAM

This course is tailored for individuals who aspire to work as chefs in 5-star hotels, top-rated restaurants or as entrepreneurs, catering to a wide range of clients. The 9-month program is expertly designed by the best culinary institute in India to take students from the basics to an advanced level, providing them with a thorough understanding of various international cuisines. The unique aspect of this course is its hands-on approach, where each student can create their dishes in the kitchen. Obtaining certification by best institute for culinary course in India can open opportunities for students to explore employment options overseas. Additionally, for those interested in cooking as a hobby or working professionals with limited time, the Academy offers a Part-Time Program or 9 months culinary course India that allows them to pursue their culinary interests while maintaining their professional or personal commitments.

Course Package

Advance Diploma Program

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    9 Months: 9am to 5pm

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    Monday to Friday

What can you look forward to?

  • This course is handcrafted for beginners
  • 1440 Hours of Complete Hands on Training
  • Training from Chefs of International Repute
  • Internships & placements with 5 Star Hotels and Branded Standalone Cafes & Restauraunts, Luxury Cruises, International Internships in France, Mauritius
  • (Optional) You will be granted an international recognized diploma by City & Guilds UK
Topics

TOPICS TO BE COVERED

  • Theory - Food and safety Hygiene
  • Knife skill, cutting technique
  • Identification of Ingredients
  • Principles of Cooking
  • Vegetables and Potatoes
  • Stocks & Basic Sauces
  • Basic Soups
  • Eggs
  • Fish & Shellfish
  • Meat & Poultry
  • Grain & Pasta
  • Plated Desserts
  • Assessment
Topics

TOPICS TO BE COVERED

  • Theory
  • Breads
  • Buffet & Staff Meals
  • Complex Sauces
  • Food Preservation & Process Vinaigrette
  • Force Meat & Process Product
  • Game & Lamb
  • Indian Cuisine
  • Thai Cuisine
  • Plated Desserts
  • Modern French Pastries
  • Final Assessment
Topics

TOPICS TO BE COVERED

  • Theory (Menu planning, budgeting & new unit opening)
  • Basic Molecular and sous vide
  • Classic French Cuisine
  • Italian Cuisine
  • Tandoor cuisine
  • Savoury Canapes
  • Ice Cream & Gelato
  • Plated Dessert
  • Middle eastern cuisine
  • A La Carte & Food Wine Combination
  • Garnish & Dehydration
  • Final Assessment

PLACEMENTS

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