3 Months Certificate Course

This short 12 weeks covers all basic cooking techniques which enhance you to open a small startup. With better learning and experience students can carve out a successful future in culinary with this IBCA course certificate smoothly.

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About Our Course

Course Accreditation:

This course is accredited by IBCA which will provide an institute certificate.

Who Can Enroll?

  • Minimum 16 years of Age
  • Students must be 10th Passed from any certification board.


Winter Session: January
Summer Session: July


Batch: 02:00 pm to 05:00 pm

Sauce preparation, soups making, main course, Desserts, platting, vegetable preparation, meat preparation and all the recipes are taught with standard methods in offering students a thorough experience in Cooking. Regular challenges, practical problems, and live kitchen training allow students to grasp basic fundamentals with better precisions.

Regular weekly classes are held with more focus on practical classes with theoretical classes for comprehensive learning. In the final assessment, both practical and theoretical students are tested before being certified by IBCA. They can further pursue to study at a higher level or take an entry-level job in the industry with this certification course.

Class Includes:
  • Chef uniform
  • Tools kit
  • Full course study and raw material
  • Every day tasting session/take home your creations

There is a special focus on teaching students all the traditional methods, techniques and skills. There are few recipes which have specific rules, practical guidance that one must follow for standard results. IBCA top instructors will make sure that every student learns those techniques and prepare them for the challenges they might face in the industry.

In the end, it’s the presentation that matters and with right training students must learn to add those eye-catching finishing touches to their recipes. Many newer concepts have been introduced in the industry as Cook adds more creativity to their presentations. Student must first grab the basic fundamentals then use their innovations to bring creativity on their dishes.

Fees Structure:

  • Tuition Fees: INR 90,000/-
  • GST(18%): 16,200/-
  • Grand total: INR 106,200/- *
  • * Fees will be non-refundable

1. Do you have any other branches?

Yes, Institute of Bakery and Culinary Arts has 2 branches. One is located in New Krishna Park, Vikaspuri, New Delhi and other is located in DDA Flats, Vikaspuri, New Delhi.

2. What kind of courses do you offer?

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 as a 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 to enhance their passion.

3. Have very little or almost no knowledge about food/ Baking. Should I take admission?

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.

4. Is your courses 100% eggless?

We follow international cuisines, and eggs are used in most of the recipes. (our course is 70% egg-based and 30% eggless). Whereas most of the bakery products with egg-based have no replacement for the same.

5. What are the eligibility criteria required to join?

A student should be at least 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.

6. How Can I pay my fees? Do they accept instalments?

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 the course.

7. Does the Institute assist in placement?

Yes, IBCA is connected with top Hotels/restaurants where students visit the Hotels/restaurant training and placements. Students have to go through selection trials and interviews, which are held at the end of their respective duration.

8. What does Level 3 from City & Guilds, London Signify?

City & Guilds, London certificates are recognizable in 150+ countries. Across India and internationally, these certifications allow you to apply for top professional jobs and pursue further studies in foreign universities. IBCA has also been upgraded with Level 3, further enhancing our Institute's reputation among the top-tier learning centers for offering supervisory skills to students.

9. Does IBCA offers weekend courses?

Yes, hobby classes and specific courses are arranged on weekends depending on the group formations.

10. How is the fees structured for a specific course?

Course fees comprise of the regular charges that include tuition fees, ingredients, use of equipment, custom dresses, material, and taxes. Each course will have a separate fee structure mentioned in the specific brochure10

11. What are the opportunities here for BHM (Bachelor of Hotel Management) graduate?

With BHM, a student is asked to follow the routines of all the four major branches, i.e., Front Office, Housekeeping, Food & Beverage, and Food Production. This adds more pressure and limited opportunities for students to become experts 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.

12. Will your institute help with bank education loans?

No, the Institute does not offer any bank loans; however, students in the past have secured a bank loan basis on registration documents that they receive once they join our courses.

13. How is your institute different from others?

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.


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