Culinary Institute of India

Please tell me about the courses and faculties of the Culinary Institute of India? Tell me about its infrastructure and address?

The Culinary Institute of India is affiliated to the Osmania University. This institute has 8 classrooms and 7 fully equipped training kitchens. The name of Director of this institute is Sudhakar N. Rao.

Course:

Three Years Bachelors Degree in Catering Technology & Culinary Arts
Post Gradate Diploma in Culinary Arts
One and Half Year Craft Certification Course in Food Production

Recruiter companies:

1. P&O Cruise Lines, UK.
10 weeks-GALLEY ASSISTANT FAMILIATION PROGRAM
(COMKMIS TRAINEEE)
10 weeks-DIPLOMA IN CRUISE GALLEY OPERATIONS
(TRAINEE COMMIS-I)

2. Princess Cruise Lines, USA.
10 weeks-ASSISTANT COOK TRAINEE PROGRAM(Hot Kitchen)
10 weeks-ASSISTANT COOK TRAINEE PROGRAM(Pastry & Bakery)


3. Costa Cruise Lines, Italy. READY FOR EXCELLENCE – GALLEY UTILITY-2 weeks
READY FOR EXCELLENCE – TRAINEE CULINARY-6 weeks
READY FOR EXCELLENCE – CULINARY PLUS-9 weeks
READY FOR EXCELLENCE – RESTAURANT EXPRESS-2 weeks
READY FOR EXCELLENCE – CULINARY-6 weeks
READY FOR EXCELLENCE – PASTRY & BAKER-4 weeks
READY FOR EXCELLENCE – COMPASS PLUS-1 week

Faculties:

Akshay Kulkarni
Rajiv Dutta
N.Srikanth
K.Vamsee
Ritik Mathur
Ashwani Nigam
Nihit Chandra
R.John Williams
Raghu
G.Venkataramana
Raju Khim
PAN-Asian Cuisine
Sachin Kurrum
Gautam Sarkar
Venkatesh
Neelima Andugula
L. Ashok
Culinary French
Raj Kumari Mathur
P.N. Rao
Sr. Lecturer
Matheen Asrar
P.Sunita

Infrastructure:

Introduction to Gastronomy
Individual Cruise Galley Kitchen
Ala Carte Kitchen
International plating trends gourment style presentation.
Cruise Galley
The Indian bounty kitchen
Faculty having a taste of Indian theme buffet.
Bread Art Lab
Future “Boulanger” (Bakery chef) making international breads.
A Glimpse of Confectionary Arts Lab
A Well Equipped Larder
Skill's kitchen (Advanced training kitchen)
Budding Chefs enlighten themselves here at “CYBER WORLD” computer lab.
Audio video class in progress
Store house of information – ( library)
Chefs enjoy their own creation at students dinning hall.
Ultra morden Guestroom
Ultra morden Bathroom
New Training Mock Bar
New Training Mock Restaurant
Restaurant dressed for fine dine dinner.

Address:
CULINARY ACADEMY OF INDIA Affiliated to OsmaniaUniversity
6-3-1219/6A, Umanagar, Begumpet,
Hyderabad - 16, A.P., India.

Bachelor of Catering Technology and Culinary Arts (BCT&CA) is a 3 year full time course being offered under Osmania University, Hyderabad. Its duration is 3 academic years consisting of one year and four semesters of minimum 36 weeks of instruction in a year and 16 weeks of instruction per semester.

Eligibility

Candidate should be at least 17 years of age at the time of commencement of the course.

A pass in 10+2 scheme approved by the Osmania University, Hyderabad with a at least 50% aggregate marks in any stream.

Candidates who have appeared Intermediate (10+2) / XII Std. exam or equivalent are eligible to apply for BCT&CA course and the admission is subject to clearing the qualifying examination.

Candidate from non English medium of instruction must demonstrate competency in English in the selection procedure.

Non Resident Indians (NRI) / Foreign students need to submit the relevant documents while applying for the course. The entire process of admission is handled by the Dean Foreign Affairs, Osmania University, Hyderabad.

Curriculum

1-YEAR

Theory:

Fundamentals of Food Production, Food & Beverage Service, Accommodation Operations, Front Office, Culinary French, Communicative English, Hygiene & Sanitation, Environmental Studies, Basic Computer Applications.

Practical:

Basic Training Kitchen, Food & Beverage Service, Accommodation Operations, Front Office, Basic Computer Applications.

11-YEAR 1- SEMESTER

Theory:

Principles of Indian Gastronomy, Baking Principles & Pattisserie, Food & Beverage Matching-I, Nutrition & Food Science, Culinary French, Principles of Management & Organizational Behaviour, Computer Applications, Basic Accountancy.

Practical:

Indian Regional Bulk Cooking, Contemporary Cakes, Desserts & Breads, Food & Beverage Matching - I, Computer Applications.

11-YEAR11- SEMESTER

16 - Weeks Industrial Exposure Training & Project Presentation

111-YEAR 1 - SEMESTER

Theory:

Culinary Art & Concepts, European Confectionery, Food & Beverage Matching - II, Labour Legislation & Hotel Law.

111-YEAR 1 - SEMESTER

Theory:

International Baking, Materials Management, Sales & Marketing Management, Cuisine Facility Planning & Design.

Practical:

Advanced Edible Sculpture & Culinary Arts, International Visual Confectionery, Bread Art, Oriental & Fareastern Cuisine.

Contact Detail:
CULINARY ACADEMY OF INDIA
House No. 6-3-1219/6-A, Saibaba Estate, Kundanbagh, Umanagar, Begumpet, Hyderabad, Telangana 500016 ‎

Map:

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