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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)

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Highlights of the curriculum

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    Culinary techniques

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

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    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..

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    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..

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    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..

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    Kitchen management

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

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    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..

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    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..

  • Created by potrace 1.15, written by Peter Selinger 2001-2017

    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..

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

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:

WEEKEND & ONE-DAY COURSES

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

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

OUR EDUCATION PARTNER

OUR ASSOCIATION PARTNERS

ADMISSIONS

ELIGIBILITY

DIPLOMA PROGRAM
CERTIFICATE PROGRAMS & WEEKEND COURSES

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.

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.

ADMISSION INQUIRY

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

FEES

Diploma Program
Certificate Program
Weekend Courses

Tuition: INR 450,000 (early bird offer of INR 400,000 till 30th April 2023)
Cafeteria & Hostel: INR 12,000/- per month (Pay lumpsum for 8 months along with admission for free Gym membership)

Tuition: INR 250,000/-
Cafeteria & Hostel: INR 12,000/- per month (Pay lumpsum for course duration along with admission for free Gym & Swimming Pool paid membership)

(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: INR 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

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.