Post Graduate Program in International Culinary Arts & Patisserie

The Indian Culinary Academy offers a Bridging Program for Hotel Management graduates after they join the Post Graduate Program in International Culinary Arts & Patisserie. This program is designed to provide a strong foundation in the culinary arts and help Learners Bridge the gap between their hotel management education and the advanced culinary skills required for a successful career in the professional kitchen.

The Bridging Program covers various aspects of food production, including culinary science, menu planning, nutrition, and hands-on training in various areas of basic food production, basic bakery, pastry, and confectionery. The program is crafted to impart a strong theoretical and practical foundation in culinary arts to ensure that learners have the necessary skills and knowledge to succeed in the Post Graduate Program in International Culinary Arts & Patisserie.

The program includes 100 hours of competent studies, which includes both theoretical and practical aspects of culinary arts. The theoretical aspect covers topics such as culinary science, menu planning, and nutrition, while the practical training includes hands-on training in various areas of food production, including bakery, pastry, and confectionery.

The Bridging Program is an excellent opportunity for Hotel Management graduates to enhance their culinary skills and prepare for the advanced culinary training offered in the Post Graduate Program in International Culinary Arts & Patisserie. This program ensures that learners have a strong foundation in culinary arts, which is necessary to achieve success in the professional kitchen.

The module on Advanced Kitchen Techniques offered by the Indian Culinary Academy provides learners with a comprehensive understanding of molecular gastronomy, its techniques, ingredients, and equipment. The course is a blend of theoretical knowledge and practical training, providing learners with a hands-on experience of molecular gastronomy.

This module covers various equipment used in molecular gastronomy and their specifications and uses. Learners are introduced to equipment such as vacuum machines, siphons, and water baths, and are taught about their various applications in the culinary world. The module also provides learners with knowledge about various ingredients used in molecular gastronomy, such as agar-agar, xanthan gum, and sodium alginate. Learners are taught about the features of each ingredient and how they are used in different molecular gastronomy techniques.

The module also covers different techniques used in molecular gastronomy, such as spherification, gelling, and emulsification. Learners are taught how to use these techniques to create different textures and flavors in their dishes. Additionally, the module provides learners with knowledge about menu formulation using gastronomic techniques. Learners are taught how to incorporate molecular gastronomy techniques in their menus and create dishes that are not only visually appealing but also tantalize the taste buds.

The module also includes various molecular gastronomy-based preparations that learners will prepare themselves during practical training. These preparations will allow learners to apply their knowledge of molecular gastronomy and techniques to create unique and innovative dishes. By the end of the module, learners will have a deep understanding of molecular gastronomy and its techniques and will be able to apply their knowledge in the professional kitchen to create dishes that push the boundaries of traditional cuisine.

The module on Gastronomy and Culture offered by the Indian Culinary Academy is designed to provide learners with an understanding of the historical background of indigenous cuisines and their significance in contemporary cuisine in the modern age. The module is a blend of theoretical knowledge and practical training, providing learners with a holistic understanding of the cultural and social significance of food.

The module covers the historical background of indigenous cuisines, tracing their origins and development through different cultures and regions. Learners are introduced to the evolution of different cuisines and how they have influenced each other over time. The module highlights the cultural significance of food and how it has shaped the social and economic fabric of different societies.

The module also emphasizes the significance of indigenous cuisines and their role in contemporary cuisine in the modern age. Learners are taught about the importance of preserving indigenous cuisines and their impact on the culinary world. The module highlights the role of indigenous cuisines in creating a diverse and vibrant culinary landscape and the need to preserve and promote these cuisines in the modern age.

The module includes practical training that allows learners to explore the cultural significance of food through hands-on experience. Learners will prepare and taste different indigenous dishes and analyze the cultural and social significance of each dish. The module also covers the role of contemporary cuisine in the modern age and its impact on the culinary world. Learners will explore different contemporary cuisines and their impact on the global culinary landscape.

By the end of the module, learners will have a deep understanding of the historical background of indigenous cuisines, their cultural and social significance, and their role in contemporary cuisine in the modern age. Learners will be able to apply their knowledge in the professional kitchen and create dishes that reflect the diversity and cultural richness of different cuisines.

The Culinary Advanced course offered by the Indian Culinary Academy is designed to provide learners with an in-depth understanding of European and Oriental cuisines, as well as regional Indian cuisine. The course combines both theoretical knowledge and practical training to provide learners with a comprehensive understanding of the culinary world.

The course covers the equipment and ingredients used in European cuisine, including the various techniques and methods used to prepare dishes. Learners will also explore the different types of international breakfast preparations and the cultural significance behind them. The course also delves into Oriental cuisine, highlighting the different ingredients used and the techniques employed to create these dishes.

In addition to exploring international cuisine, the course emphasizes the importance of understanding regional Indian cuisine and Tandoor. Learners will gain an understanding of the various regional cuisines in India and the unique ingredients and techniques used to prepare dishes. The course also includes hands-on practice with Indian regional preparations, allowing learners to hone their skills and gain practical experience.

The course also includes a section on exotic plating, where learners will learn how to create visually appealing dishes using different plating techniques. The course emphasizes the importance of presentation in modern cuisine and teaches learners how to create dishes that are not only delicious but visually stunning as well.

By the end of the course, learners will have a deep understanding of European and Oriental cuisines, as well as regional Indian cuisine. Learners will have practical experience in preparing different dishes from these cuisines and will be able to apply their knowledge in a professional kitchen. Additionally, learners will have the skills to create visually stunning dishes that showcase their culinary expertise.

The Advanced Culinary Arts in Popular World Cuisines module offered by the Indian Culinary Academy is designed to provide learners with an in-depth understanding of the most popular cuisines from around the world. The module covers both theoretical and practical aspects of each cuisine, allowing learners to develop a comprehensive understanding of the culinary world.

The module covers popular cuisines such as French, Italian, Spanish, Chinese, Japanese, Thai, and Indian. Each cuisine is explored in detail, with a focus on the unique ingredients, cooking techniques, and cultural significance behind each dish. Learners will gain a deep understanding of the history and evolution of each cuisine, as well as the current trends and innovations in each culinary tradition.

The module covers the equipment and ingredients used in each cuisine, as well as the techniques and methods used to prepare dishes. Learners will have the opportunity to practice and hone their skills through hands-on training in each cuisine, allowing them to develop the expertise and confidence needed to work in a professional kitchen.

The French cuisine section of the module covers classic French dishes such as Coq au Vin, Bouillabaisse, and Ratatouille. Learners will gain an understanding of the French culinary traditions, including the importance of regional ingredients, cooking methods, and presentation.

The Italian cuisine section of the module covers classic Italian dishes such as Pasta Carbonara, Risotto, and Pizza. Learners will gain an understanding of the importance of fresh ingredients and traditional techniques in Italian cooking, as well as the cultural significance of Italian cuisine.

The Spanish cuisine section of the module covers classic Spanish dishes such as Paella, Gazpacho, and Tortilla Española. Learners will gain an understanding of the importance of bold flavors, fresh ingredients, and traditional techniques in Spanish cooking.

The Chinese cuisine section of the module covers classic Chinese dishes such as Kung Pao Chicken, Dumplings, and Fried Rice. Learners will gain an understanding of the importance of balance and harmony in Chinese cooking, as well as the cultural significance of Chinese cuisine.

The Japanese cuisine section of the module covers classic Japanese dishes such as Sushi, Tempura, and Ramen. Learners will gain an understanding of the importance of presentation and simplicity in Japanese cooking, as well as the cultural significance of Japanese cuisine.

The Thai cuisine section of the module covers classic Thai dishes such as Tom Yum Soup, Green Curry, and Pad Thai. Learners will gain an understanding of the importance of bold flavors and fresh ingredients in Thai cooking, as well as the cultural significance of Thai cuisine.

The Indian cuisine section of the module covers classic Indian dishes such as Basic Gravies, Butter Chicken, Biryani, and Tandoor Dishes. Learners will gain an understanding of the importance of spices and regional ingredients in Indian cooking, as well as the cultural significance of Indian cuisine.

Overall, the Advanced Culinary Arts in Popular World Cuisines module is an excellent opportunity for learners to gain a comprehensive understanding of the most popular cuisines from around the world. The module covers both theoretical and practical aspects of each cuisine, allowing learners to develop the expertise and confidence needed to work in a professional kitchen.

Combi Oven is a versatile piece of equipment that is widely used in professional kitchens around the world. It combines three different cooking methods in one unit – convection, steam, and a combination of both. This allows chefs to cook food more efficiently and with greater precision, resulting in dishes that are more consistent and flavorful.

In the module of Advanced Culinary Arts, learners would be taught how to prepare food using Combi Ovens. They would be given an overview of the different types of Combi Ovens available in the market and their specifications. They would also be taught how to operate and maintain the equipment safely and effectively.

Learners would be trained to use the different cooking modes of the Combi Oven, such as convection, steam, and combination cooking, to prepare a wide range of dishes. They would be taught how to adjust the temperature and humidity levels to ensure that the food is cooked evenly and to the desired degree of doneness.

Moreover, they would be taught about the different cooking methods that can be used with the Combi Oven, including roasting, baking, grilling, steaming, poaching, and sous-vide. They would also learn how to use the Combi Oven to prepare different types of food, including meats, seafood, vegetables, bread, and desserts.

Learners would be given hands-on experience in using the Combi Oven and would be encouraged to experiment with different recipes and cooking techniques. They would also be taught how to plate and present their dishes in an attractive and appealing manner.

Overall, the module of Advanced Culinary Arts in Combi Oven would provide learners with the skills and knowledge necessary to use this versatile piece of equipment to prepare a wide range of dishes that are both delicious and visually appealing.

Advanced Sous Vide Cooking is a modern culinary technique that involves cooking food in a vacuum-sealed bag under precise temperature control using Sous Vide Cooker. This technique allows chefs to cook food to a specific temperature for a prolonged period, resulting in consistent and evenly cooked dishes.

The process of advanced Sous Vide cooking involves vacuum-sealing the food in a plastic bag, removing the air, and then placing it in a water bath with a precise temperature controlled immersion circulator. The immersion circulator ensures that the water temperature is precisely maintained, and the food is cooked evenly.

One of the significant benefits of advanced Sous Vide cooking is that it allows for precise control over the temperature of the food. This technique also helps to retain the nutrients and flavors of the food, resulting in a more flavorful and nutritious meal. It is also an excellent technique for cooking tough cuts of meat that require a long time to break down and become tender.

In advanced Sous Vide cooking, the cooking time can vary depending on the food being cooked, but typically ranges from a few hours to over a day. The cooking process is slow, which allows the flavors to infuse into the food, creating a unique and delicious taste.

Overall, advanced Sous Vide cooking is an innovative technique that is gaining popularity in the culinary world. It is a valuable tool for chefs who want to create consistently high-quality dishes with precise control over temperature and flavor.

The Advanced Baking and International Pastry Arts module focuses on developing learners’ skills and knowledge in the production of advanced bakery products. The module covers both theoretical and practical aspects of baking and pastry-making.

Learners will gain an understanding of the importance of ingredients used in production. This includes the selection and use of different types of flour, sweeteners, leavening agents, and fats. They will also learn about the various tools and equipment used in baking and pastry-making, as well as the importance of food safety and sanitation.

In the practical component of the module, learners will have hands-on experience in producing a variety of advanced bakery products and international pastry arts. This includes learning techniques for making artisan bread, croissants, danishes, puff pastry, and more. Learners will also develop their skills in cake decoration, including the use of fondant, gum paste, and royal icing.

This module imparts extensive hands-on skill in pastry arts which covers various topics related to creating beautiful and delicious baked goods. The learners are taught how to make wedding cakes, including how to create intricate designs and decorations such as sugar flowers. They also learn how to make themed cakes, which involves using various techniques to create cakes that are designed to fit a specific theme or occasion.

The module also covers different types of cake icing, including buttercream, fondant, and royal icing. The learners are taught how to create different textures and finishes with each type of icing. Additionally, the learners are taught how to prepare exotic dessert recipes, such as mousse, panna cotta, baked alaska, tiramisu, mirror glazed cakes, modern french entremets and fruit tarts. They also learn how to prepare cookies and tea cakes in a variety of flavors.

In addition, the learners are taught how to prepare ice cream and sorbet from scratch. This involves understanding the science behind the freezing process and using different techniques to create smooth and creamy textures.

Overall, this module provides the learners with the skills and knowledge needed to create a wide variety of baked goods and desserts, both traditional and modern, and prepares them to work in a professional pastry kitchen.

Throughout the module, learners will also develop their creativity and artistic skills in presenting their baked goods. They will learn how to create visually appealing desserts and baked goods, using a variety of techniques such as piping, glazing, and sugar work. By the end of the module, learners will have gained the skills and knowledge necessary to produce high-quality baked goods and pastries suitable for a professional setting.

The module on Advanced Culinary Sculptures is designed to provide learners with a comprehensive understanding of the various equipment and tools used in fruit and vegetable carving as well as butter carving. The module consists of both theoretical and practical sessions to ensure that learners gain the necessary knowledge and skills.

The theoretical sessions will focus on introducing learners to the different types of equipment and tools used in carving. These include knives, chisels, gouges, and saws. Learners will be taught about the different blade types and their uses. Additionally, the theoretical sessions will cover the basic and advanced techniques used in carving, such as peeling, slicing, and shaping.

The practical sessions will provide hands-on experience in fruit and vegetable carving as well as butter carving. Learners will be guided through the various steps involved in carving intricate designs using different types of fruits and vegetables. They will also learn about the preservation techniques used in vegetable and fruit carving to ensure the longevity of the sculptures.

Furthermore, the module covers ice carving techniques. Learners will be taught about the different types of ice blocks used in carving, as well as the various tools used in ice carving. They will also learn about the preservation techniques used in ice carving.

Overall, the module on Advanced Culinary Sculptures is designed to equip learners with the skills and knowledge needed to create stunning culinary sculptures using various materials, including fruits, vegetables, butter, and ice.

The module on Modern Plating Techniques aims to teach learners the importance of plate presentation in the culinary industry. Learners will be familiarized with basic plating techniques and modern plating styles that are used to create visually appealing and appetizing dishes.

The module covers the following topics:
Importance of Plate Presentation: Learners will understand the significance of plate presentation in the culinary industry. They will learn how the presentation of a dish can affect the perception of its taste and quality. Basic Plating Techniques: Learners will be introduced to the basic plating techniques used in the culinary industry. They will learn how to properly portion food, use garnishes, and create visually appealing dishes. Modern Plating Styles: Learners will be introduced to modern plating styles that are used to create unique and visually stunning dishes. They will learn about the various plating styles used in contemporary cuisine, including stack plating, radial plating, and free-form plating.

Tools and Garnishes: Learners will be familiarized with the tools and garnishes used in modern plating. They will learn about the different types of garnishes, such as microgreens, edible flowers, and sauces, and how to use them to enhance the visual appeal of a dish.

Sauces and Garnishes: Learners will learn about different types of sauces that can be used for plating and garnish. They will also learn how to balance the flavors and colors on a plate to create a harmonious and appetizing dish. Portion Size and Balance: Learners will learn about the importance of portion size and balancing the items on a plate. They will learn how to properly portion food and use negative space to create balance and visual interest on a plate. Through hands-on practice, learners will develop the skills and knowledge necessary to create visually stunning and appetizing dishes using modern plating techniques. They will learn how to use their creativity to create unique and memorable dishes that are both visually stunning and delicious.

The module of Pastillage Art and Confectionery Center Pieces is an advanced course that teaches learners the skills and techniques required to create stunning showpieces using various mediums such as pastillage, chocolate and isomalt sugar.

The theory component of the module focuses on the importance of ingredients used in production. Learners will learn about the different types of ingredients used in confectionery and how they affect the final product.

The practical component of the module covers various techniques used to create showpieces. Learners will start by working with pastillage, a type of sugar dough that is used to create intricate designs and sculptures. They will learn how to manipulate the dough to create intricate patterns and shapes that can be used to decorate cakes and desserts.

Next, learners will be introduced to the world of chocolate showpieces. They will learn how to temper chocolate, create molds, and use various techniques to create intricate designs and sculptures. They will also learn about isomalt, a sugar substitute that is often used to create edible gems and jewels.

Finally, learners will be introduced to the art of sugar work. They will learn how to create sugar sculptures and flowers using various techniques such as blowing, pulling, and casting.

By the end of the module, learners will have the skills and knowledge required to create stunning centerpieces that can be used to decorate cakes, desserts, and other confectionery items.

The module on strategic planning in a professional kitchen is designed to equip learners with the skills and knowledge required to manage a kitchen efficiently. The module comprises theoretical and practical components.

The theoretical component includes topics such as standard operating recipe formulation, work flow in professional kitchen, menu planning factors, menu planning and engineering in professional kitchen, yield management, portion control, and ordering and purchasing in professional kitchen including food costing.

The practical component includes exercises and activities that allow learners to apply the theoretical concepts learned in the classroom in a real-world setting. Learners will be taught how to develop standard operating recipes for various dishes, how to plan menus based on factors such as customer preferences, seasonality of ingredients, and cost, how to implement yield management and portion control strategies to reduce waste and improve profitability, and how to manage the ordering and purchasing process in a professional kitchen.

The learners will also be introduced to the concept of menu engineering, which involves analyzing the profitability of individual menu items and making strategic decisions about pricing and menu composition. By the end of the module, learners will have gained the skills and knowledge needed to manage a professional kitchen effectively, ensuring that the kitchen operates efficiently, food costs are controlled, and customer satisfaction is maintained.

The Industrial Exposure Training is a crucial aspect of the Post Graduate Program in Culinary Arts and Patisserie offered by the institute. It is a six-month training program that all students are required to undergo to gain hands-on experience in the professional kitchen.

During the training, the students are placed in a star hotel kitchen, either in India or abroad. The institute arranges the placement and ensures that it is in a reputable hotel kitchen that can provide the necessary exposure and training. The industrial training is predominantly in 5-star hotel kitchens in countries such as USA, France, Mauritius, Malaysia, Dubai, Australia, and other countries. This provides students with the opportunity to experience different cultures, cuisines, and kitchen practices.

The Industrial Exposure Training program is a paid internship, which means that students will receive a stipend during their training period. This allows them to gain practical experience while also earning some income. The training program is an excellent opportunity for students to put their theoretical knowledge into practice and gain invaluable experience in the professional kitchen. This experience will help them to build their skills and confidence, and prepare them for their future careers in the culinary arts industry.