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.

Yes, absolutely you can. These courses start with basic information, and students can gain knowledge for furthering the 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 have no replacement for the same. Chicken/fish/lamb/Pork is most commonly prepared in culinary classes.

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.

You can pay fees by Cash/ Cheque/NEFT/RTGS and also with easy installments as per the course fee structure.

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.

As Per Level 3, IBCA has shown remarkable improvement in giving students a platform to hone their skills at the supervisory level. IBCA covers all Level 2 & Level 3 in Bakery and patisserie food preparations. Students can pursue other higher courses based on these levels and can give City & Guilds, London exams within 3 years of completion of the course.

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, use of equipment, custom dresses, material, and taxes. Each course will have a separate fee structure mentioned in the specific brochure.

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.

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.
• All chef faculties have worked for leading hotel brands and are now working full time with the institute.