Why IICA

International institute of culinary arts is driving foundation for learning Culinary and Patisserie Arts in India since 2005. Our founder Mr. Virender S. Datta is having 50 years of versatile experience in Hotel & Hospitality Industry through assignments in India and overseas. Starting as graduate of Hotel Catering Institute of India and Oberoi School of Hotel Management,has held diverse and challenging job positions including Executive Chef , General Manager of Hotels, Founder President of Fortune Park Hotels, the wholly owned subsidiary of ITC Hotels Limited and other corporate assignments.

Our understudies have gone to accomplish worldwide distinction for their remarkable aptitudes that we are pleased with. Modern cooking & baking process, front line preparing, with highly qualified and professional faculties are a portion of the unique highlights of IICA. Our courses are universally guaranteed for making splendid professional in Culinary & Bakery field.

IICA - At a glance

Small Classes
Farm to Table
Great Internship Opportunities all around the country
Excellent Job Placement
Hands-on Learning
Great Financial Aid

Success Key
Mr. Virender Singh Datta

The IICA Distinction

It's something other than an approach to instruct cooking. It's the way you figure out how to be a Chef.

Apart from cooking you will be able to learn line of work skills, Merchandising, Leadership and administration which are the abilitiesyou have to lead a kitchen and turn into a Chef.

Culinary understudies take in these abilities best in the kitchen, with sustenance items and cooking instruments nearby. Thus, more than 80% of our projects happen in the Kitchen Classroom. We acquaint you with these subjects in the address corridor and after that you rehearse them in the kitchen — the place you'll manage things at work.

Accordingly, you hold more. You advance into your new activity better arranged. That is the reason such a large number of IICA graduates are working in the business and running their own kitchens at this moment.

Accreditation

IICA has accreditation from World Association of Chef Society(WACS),a global authority on food standard, Indian culinary forum (ICF) also THSC - Tourism and Hospitality Skill Council (THSC) which is formed by the Industry to tackle the skilling of large manpower to fulfil the industry requirement and in direct partnership with University College, Edexcel UK and City & Guilds - Manipal Global

Work Placement

The Professional Programs here guarantee a job opportunity in the Hospitality and Culinary Arts Industry. IICA New Delhi keeps up a reputation of work assistance for its understudies and has adjusted most of the Hospitality Brands in India and overseas.

Professional Training

Offers its rich experience and aptitude in giving Professional Culinary & Patisserie training through highly qualified and professional chefs and gives a customized preparing to those looking to seek after cookery as a hobby or career ability.

100%

Student given Opportunity to Extern

87%

Job Placement After Graduation

77%

Time spent In Kitchens

Educational Modules

Learn Techniques, Not formulas.

You can take in formulas from a cookbook; you go to culinary school to learn techniques.

At IICA you'll take in the methods you have to cook with the world's finest eateries. You take in the "how" and furthermore the "why" formulas work with the goal that you maintain a strategic distance and how to settle them when they happen. That is the reason such a significant number of IICA graduates look for some kind of employment on the world’s best eateries.

Profession Achievement

Unparalleled Student Success.

IICA’s one of a kind, demonstrated approach has brought about remarkable graduate examples of overcoming adversity unmatched by some other school in the country in:

Placements
Honours and Recognition
Profession Achievements

On the off chance that you have the drive and the enthusiasm to work with the world's best culinary experts, IICA’s exclusive Method could set you up with the abilities you require and our system of contacts can get you in the entryway.

Academic Personnel

The chef trainers are highly qualified and professional, having more than 10 years of experience of different five star hotels and restaurants all across the country and around the world. The in depth hands on Professional Programs here, engage one to understand the fantasy of turning into a genuine Professional.

Facilities

A Solid Culinary Education Requires a Well-Equipped Kitchen.

Our Kitchen Classrooms are remarkably intended to give the best learning condition to our understudies. Each classroom incorporates work space for each understudy, including burners, pots, container, huge utensils, and (for the patisserie understudies) a full measured cutting piece.

Every understudy has their own particular work-station with a full-sized cutting square, acceptance burner, and a lot of open space for their utensils and cooking materials. Everything from your blades to the pots and dish are high calibre and fundamentally the same as the materials you'll be utilizing once you begin working in a portion of the finest kitchens in the world.