Yes, Institute of Bakery and Culinary Arts has 2 branches. One is located in Near Janakpuri West Metro station, New Delhi and other is located in C Block, DDA Flats, Vikaspuri, New Delhi.
We offer specialization in two major disciplines of food: Culinary and Patisserie. The courses are Full Time and Short Term. You can choose the course depending on whether you want to make a career in the culinary/Bakery industry or you want to learn it for hobby. The full-time courses are meant for those who want to work for 5-star hotels, leading restaurants and bakeries or who want to open their own venture. Hobby or Customised courses are meant for those who wish to learn the skills for enhancing their passion.
Yes absolutely you can. These courses start from basic information which students can gain knowledge for further making learning curve to craft a career in Bakery or Culinary Arts.
We follow International cuisines and eggs are used in most of the recipes. (bakery course is 70% egg based and 30% eggless). Whereas most of the bakery products with egg based has no replacement for the same.
A student should be minimum 16 years of age and have basic knowledge of English. There is no maximum age limit. He /she should have completed his/her 10th class.
Yes, IBCA is connected with top Hotels/restaurants where students go for training and placements. Students have to go through selection trials and interviews which are held at the end of course.
You can pay fees by Cheque/NEFT/RTGS and also with easy instalments as per the course fee structure.
City & Guilds, London certificates are recognizable in 150+ countries. Across India and international these certification allows you to apply for top professional jobs as well as pursue further studies in foreign universities. IBCA has also been upgraded with Level 3 that has further enhanced our Institute reputation among the top tier learning centre for offering supervisory skills to students.
Yes, hobby classes and specific courses are arranged on weekends depending on the group formations.
With the rapid change in modern cooking methods eggless baking, gluten-free diets etc have become quite popular for which we offer special guidance with selecting the right ingredient and adjusting techniques for better recipe results.
Course fees comprise of the regular charges that include tuition fees, ingredients, and use of equipment, custom dresses, material, and taxes. Each course will have a separate fee structure mentioned in the specific brochure10
With BHM a student is asked to follow routines of all the four major branches i.e. Front Office, House Keeping, Food & Beverage, and Food Production. This adds more pressure and limited opportunities for students to become expert in any specific skills whereas courses offered by IBCA are well suited to personal skills which will aid them in easy integration in defining their career in Bakery.
The teaching is almost 100% Hands-On – every student has to make their own product.
- All chef faculties have worked for leading hotel brands and are now working full time with the institute.