World Class Pastry and Bakery Education

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Diploma in Food and Culinary Science

Leading Culinary Academy in Bangalore

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Program Highlights

Focused Hands On Training
Small batches limited to 16 students, offer a focused hands-on training approach. Bangalore Culinary Academy has unique tailor made curriculum that ensures well-rounded education with industry relevant knowledge and skills.
 A Global Exposure
Step into a world class facility adhering to International standards. Structured class schedules include in depth theoretical knowledge transfer alongside insightful practical sessions to help clearly understand culinary art and culinary science and food science concepts
Experienced Faculty
Bangalore Culinary Academy has unique tailor made curriculum that ensures well-rounded education with industry relevant knowledge and skills. Classes simulate operational requirements and experiences and are delivered by experienced and skilled instructors.
Internship & Job Opportunities
The diploma program gives access to premium internships and on the job training programs with some of the leading hotels / hotel chains, bake houses and premium patisseries in the country and abroad. Food research facilities. Job placement assistance is provided on successful completion of the course and internship. The Academy boasts of a 100 % placement record.
 International Certification
Upon successful completion of the program, along with a Certificate of completion from Bangalore Culinary Academy, you will also earn global hospitality certification from: City & Guilds, London OTHM, London WorldChefs Certified Chef de Partie Badge

Diploma in Food and culinary science

Visit Bangalore Culinary Academy

#1 Culinary Academy in Bangalore


Admission Open

Course of Study

The Culinary Science curriculum is a simple integration of science with the process of cooking. It focuses on enabling you to apply rational perspective into your culinary art for enhanced quality and innovative approach towards recipes to create fine food experiences. For example:

  1. What can be done to prolong shelf-life of a food product with use of minimal preservatives?
  2. Which ingredients should be selected or avoided to develop a healthy recipe?
  3. What is the best approach to standardize this procedure?
  4. How can I prevent textural changes in refrigerated/frozen product?
  5. How can I add new appearance or ingredient to the same dish?
  6. What are the methods of enhancing natural food color?
  7. What is the best method to pre-prepare this food product/recipe?
  8. How can I make this recipe/product more economic or cost effective?

A chef always thinks about the customer expectations and continuously strives to please their taste buds. With increasing competitiveness and globalization, this is not an easy task. If the chefs are powered with systematic knowledge about the nature of food products, their components, and functionality of the ingredients, they can create miracles in the kitchen.

Placement and Internship Opportunities

Placements by Bangalore Culinary Academy

Aanchal Kuthiala
Taj Mumbai

Sunil Suresh
Chefpreneur – Tall Man Cafe

Sakshi Palankar
Four Seasons ​​

Meet Our Students

Visit Bangalore Culinary Academy

#1 Culinary Academy in Bangalore


Admission Open
This place is really amazing. On the verge of completing my course. Consider this place as my second family. Chefs are really loving and caring towards all. All the sessions have been so fun and interactive. Chefs are highly experienced and knowledgeable, and also impart the right techniques at work. The Admin team and the founders are really friendly and helpful at all times. Would highly recommend students to join bca who are interested in learning pastry arts or culinary arts. We were encouraged to have jokes during the end of our class. Our chefs are very jovial with us. Going to miss all the fun after my course. I sincerely thank Bca with my gratitude for all the support and motivation because of which I could enhance my skills to a higher degree.
Sunil Suresh
I am from Nagaland and i always wanted to start a food business because I love cooking but deep in my heart I knew i needed to gain more knowledge and skills professionally. I still remember on the first day of our baking class I was the most nervous because all i have baked in my entire life was a simple Banana cake and that’s it. I did not even know what a buttercream was, yes seriously and I did not know how to even hold a piping bag correctly. But after six months I am not the same person anymore. I have learnt and improved so much that I am confident to start my own bakery, that’s how BCA has totally transformed me. Our chefs are really humble, funny and approachable anytime. At BCA along with learning, I have also met the best of friends and made the best of memories. I have enjoyed every moment from theory and practical classes to market and hotel visits. BCA has truly made it possible for me to transform my dreams into reality. Thank you BCA. Besenelu Soho
It was an amazing 6 months experience with BCA Family… Learnt so many things during the classes either theory or practical and now I am more confident and feel like a person who knows much more in Patisserie area… Thanks so much BCA❤️
Punam Prasad
The faculties and infrastructure is topnotch • The staff to student ratio is great. • Overall it was a good learnin Experience
Pilla R Navjith

Advance your Career & Become A Professional Chef

Our Pastry & Bakery training program offers internships and job placement opportunities in leading hotels in Bangalore, as well as in other cities across the country, and includes paid internships internationally.

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International Diploma in Food and Culinary Science

Quick Contact

Get in Touch

Address:

11th Cross, Dasarahalli Main Rd, Bhuvaneswari Nagar, Hebbal Kempapura, Bengaluru

Phone:
+91 82964 40230 +91 96634 83678 +91 86186 21098

© 2023 Bangalore Culinary Academy

The Culinary Science curriculum is a simple integration of science with the process of cooking. It focuses on enabling you to apply rational perspective into your culinary art for enhanced quality and innovative approach towards recipes to create fine food experiences. For example:

 

  1. What can be done to prolong shelf-life of a food product with use of minimal preservatives?
  2. Which ingredients should be selected or avoided to develop a healthy recipe?
  3. What is the best approach to standardise this procedure?
  4. How can I prevent textural changes in refrigerated/frozen products?
  5. How can I add a new appearance or ingredient to the same dish?
  6. What are the methods of enhancing natural food colour?
  7. What is the best method to pre-prepare this food product/recipe?
  8. How can I make this recipe/product more economic or cost effective?
 

This course will also equip you with knowledge and skills to build your food enterprise.

A chef always thinks about the customer’s expectations and continuously strives to please their taste buds. With increasing competitiveness and globalisation, this is not an easy task. If the chefs are powered with systematic knowledge about the nature of food products, their components, and functionality of the ingredients, they can create miracles in the kitchen.

Course Duration

Duration: 12 months – 6 months (1010 GLH) training with Bangalore Culinary Academy and 6 months industrial training (optional and subject to fulfilment of mandatory criteria)

Qualification and Certification

Upon successful completion of the program, along with a Certificate of completion from Bangalore Culinary Academy, you will also earn global hospitality certification from:

  1. City & Guilds, London, International Vocational Qualification (IVQ), Level 2 Diploma in Food Preparation and Culinary Arts – Food Preparation (8064-01)
  2. OTHM (Organisation for Tourism and Hospitality Management), London, International Diploma in Food and Culinary Science (Level3)
  3. WorldChefs Certified Chef de Partie Badge

Who Can Enrol?

Aspiring Chefs looking for advance culinary knowledge and skills along with food and culinary science skills Aspiring Chefs looking to make a career in the food research and development environment Entrepreneurs and Chef Owners in the Food and Restaurant Business.