PROGRAMS

ACADEMICS

ACADEMICS

A Culinary Arts Diploma from Asian Christian Culinary & Agricultural Science Institute (ACCASI) can provide an entry or advancement in your career in the industry. Our curriculum covers culinary arts, agricultural
sciences, and business skills, with a thrust on providing personal attention through small class sizes of no more than 30 students. Our programs equip students for various fulfilling career paths in the culinary field.

Diploma in Food Preparation and Culinary Arts &

Certificate in Agricultural Science

This is our flagship course, wherein food preparation and culinary arts component is a level two diploma by City & Guild, London. The agricultural sciences curricula are developed and delivered independently by ACCASI.

Duration: 8-months including internship (international and national internship options)

Highlights of the curriculum

1. Culinary techniques: This module focuses on teaching students the basic techniques of cooking and baking, including knife skills, stocks, sauces, soups, and pastry doughs.

2. Sustainable farming and gardening: Students will learn sustainable farming and gardening practices, crop selection, and soil management.Livestock management and routines around hydroponics and aquaponics will be demonstrated..

3. Understanding of farming and food systems: Exhaustive understanding of farming and food systems to source ingredients locally and build relationships with local farmers and growers will be imparted..

4. Seasonal menu planning: Farm-to-table restaurants rely heavily on seasonal and local ingredients, which means the menu needs to be updated accordingly. This requires a formidable understanding of the seasonal availability of different ingredients and the ability to adapt to them..

5. Kitchen management: Principles of cost control, menu planning, and kitchen organization in the context of an operation in a farm will be taught..

6. Plated desserts and presentation: This component dwells on teaching students how to create visually appealing, delicious desserts that align with the farm-to-table philosophy..

7. Entrepreneurship: Students will be provided an opportunity to work with our experts to build a business plan on starting and running a farm-to table restaurant, catering business, or a unit that commercially processes local farm produce..

8. Culinary nutrition: This component focuses on teaching students about the nutritional value of ingredients used in farm-to-table cooking and how to prepare healthy, balanced meals.

Certificate Program in Food Production

This course is designed for individuals who are interested in learning the fundamental principles and techniques of food preparation. It is suitable for those looking to start a career in culinary arts, or interested in improving their cooking skills for personal or professional use. The course delivery caters to students of all skill levels — from newbie to professionals.

Duration:

Basic Food Production
Four months of training through a combination of classroom, kitchen, and farm instruction, followed by a two-month internship.

Advanced Food Production
Six months of training through a combination of classroom, kitchen, and farm instruction, followed by a two-month internship.
International and national internship opportunities will be provided.

Themes covered in our curricula of certificate programs:
1. Food safety and sanitation
2. Cooking techniques
3. Knife skills
4. Basic food preparation
5. Baking
6. Soup and sauce preparation
7. Cold food preparation
8. Hot food preparation
9. Meat and poultry preparation
10. Seafood preparation
11.Dessert preparation

Weekend & One-Day Courses

Weekend culinary courses are based on one of the following themes:

1. Basics of cooking and food preparation techniques
2. Introduction to a menu driven by farm
3. Seasonal farm cooking experience
4. Baking 101
5. Cooking methods (boiling, roasting, grilling, sauteing, etc.)
6. Harvesting, processing and storage of seasonal produce

Note: A schedule of these courses will be made available here for pre registration.

Our Education Partner

Our Association Partners

Admissions

Admissions

Eligibility

Diploma Program

If you are a culinary professional, farmer, grower or restaurant worker looking for a more complete view of food and food systems; this is the perfect course for you! 

Basic requirements:

1. Age: Minimum age of 18 years or above.
2. Education: A minimum of 10+2 or equivalent qualification (work experience) in any stream from a recognized board.
3. Passion: Those interested in food from the source (how it’s grown, processed, cooked and consumed).
4. Physical fitness: Good levels of physical fitness is essential as the culinary program involves long hours of standing and working in the kitchen and farm.
5. Basic cooking skills: Simple knowledge of cooking and knife skills are preferred, but not mandatory.
6. English language proficiency: Good command of the English language is preferred for better understanding of the course material and communication in the kitchen.

Certificate Programs & Weekend Courses

Curious folks excited about culinary arts in a farm context will benefit greatly by attending these programs. Recent graduates interested in food, but who are yet to decide their career path will be able to form a decisive edge for their future employment avenues with this course.

Basic requirements:

1. English language proficiency: Good command of the English language is preferred for better understanding of the course material and communication in the kitchen.
2. Physical fitness: Good levels of physical fitness is essential as the culinary program involves long hours of standing and working in the kitchen and farm.
3. Age: Minimum age of 16 years or above.
4. Education: 10th Standard or equivalent from a recognized board.

Application

Click Here To Apply

Admission Inquiry

If you have specific questions about admissions, feel free to call us or write to accasi.admissions@acaindia.org

Fees

Diploma Program:

Tuition: ₹4,50,000/-  ₹1,20,000/- ( Introductory Offer Till AUGUST 15th) Limited Seats Available Book Your Seats Now.

Cafeteria & Hostel: ₹8,000/- per month (Pay lumpsum for course duration along with admission for free Gym & Swimming Pool paid membership) 

Certificate Program:

Tuition: ₹2,50,000/-  ₹1,00,000/- ( Introductory Offer Till AUGUST 15th) Limited Seats Available Book Your Seats Now.

Cafeteria & Hostel: ₹8,000/- per month (Pay lumpsum for course duration along with admission for free Gym & Swimming Pool paid membership) 

Weekend Courses: 

(Typically one-day course. On occasions we may offer week-long courses during academic breaks, those charges will be communicated along with the course details from time to time on our events calendar)
Tuition: ₹5,000/-

In addition to tuition fees, culinary courses require students to purchase additional equipment and supplies such as chef coats, knife kits, textbooks, course materials, etc. For weekend courses there will be separate charges for the ingredients used in food preparation.

Student Life

Student Life

1. Our institution is situated close to Hosur, a suburban town in Tamil Nadu, with easy access to Bengaluru. Public transportation such as buses and trains provide convenient travel options to Hosur or Bengaluru. The Hosur bus station and railway station offer effortless access to different parts of the country. The national highway connecting Bengaluru to Krishnagiri lies a mere 8 km from the campus.

2. Our faculty is made up of experienced professionals and educators who are passionate about local dining traditions. This creates opportunities for students to experience local farming and culinary traditions. Local farmers frequent our campus to connect with our agriculture unit facilitating a hub for knowledge sharing, thereby students are exposed to such interactions and bonding.

3. Our academic campus provides a peaceful environment and comfortable living arrangements for students to focus on their studies.

4. On campus, we have a library spanning over 10,000 square feet.

5. Our gym offers cardio, cross fit and weight training facilities with unisex and ladies-only sections.

6. The academic community fosters a learning environment, with residential research scholars and faculty living on campus.

7. Our campus also offers recreational options including a basketball court, volleyball court, tennis court, swimming pool, and other sports facilities.

ACCASI Opportunities

ACCASI Opportunities

Cafe, Farm & Internship

ACCASI Café

This unique farm-to-table café associated with the Asian Christian Culinary and Agricultural Sciences Institute (ACCASI), hosts both a regular and gym menu to complement our exclusive farm-based menu that sources key ingredients from local and nearby farms. Our goal is to engage with organic, environmentally sustainable, and locally sourced produce to delight the palate. These aims are ideally reflected in the tagline: “The Culinary Crossing, From Soil to Soul”.

ACCASI Café was launched to help students gain first-hand experience in running a restaurant on a farm. Students of ACCASI will be offered internship and other programs to learn from the operations of the café.

Farm

The Asian Christian Academy of India (ACA) has a well-established farm that has been developed over 35 years. The dairy farm produces in excess 100 litres of milk daily, providing students with first-hand experience into its operations. The farm has fields for cultivating fodder grass and fenced open grazing areas too, all managed with professional milking routines. Our goat farm is optimally maintained enabling students to gain insights about animal selection for kitchen use, as well as how nutrition affects the taste and processing of the meat.

In addition to poultry comprising chicken and ducks, our farm also includes a fish pond, providing an aquaponics and hydroponics site for practical learning opportunities. The ACA farm is spread across three locations within a two kilometer radius of the culinary premises, allowing for easy access. Students can participate in soil preparation activities such as ploughing, tilling, and grading, by using both machinery and working alongside local farmers for harvesting and packaging. These measures encourage students to interact with the local farming community, thus enriching their learning experience.

Internship

We have signed an MoU with Edex and are working to formalize productive connections with leading hotels and restaurants in the industry. These steps will present our students with excellent opportunities to cement their learning in our program.

An internship becomes truly beneficial when it aligns with the individual’s career goals and provides hands-on experience in the desired field. Our faculty works with students from the beginning of the course to understand their needs, and helps them discover their career trajectory. This enables us to develop internship opportunities for skill development, networking, and learning from industry professionals.

Our goal is to partner with compatible, top-grade institutions that have robust mechanisms in place for a beneficial internship experience, such as: a positive and supportive work environment, clearly defined goals and expectations, and ensuring regular feedback and mentorship.

Careers

Careers

The career paths mentioned below in the culinary arts program under the farm-to-table concept are in high demand due to a global increase in awareness of sustainable and locally sourced food. These careers range from kitchen management to food education and advocacy, and provide opportunities to work in diverse settings such as restaurants, catering, and farm-to-table organizations.

1. Farm-to-table restaurant business or food processing factory proprietor
2. Executive Chef in farm-to-table restaurants, cruise liners or events
3. Farm-to-table Consultant or Advisor
4. Farm-to-table Product Developer
5. Farmer-Chef Liaison or Farm-to-Table businesses
6. Farmer-to-table Education or Outreach Specialist
7. Sustainable Agricultural Specialist or Food Systems Specialist
8. Food Stylist and Photographer
9. Hospitality business around farming and culinary experiences

BE A CULINARIAN IN FARM TO TABLE CONCEPT

CAMPUS

CAMPUS

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