Remarks :
As I am an engineering graduate, coming from different background to take up an advanced level course was challenging. But the faculty and course structure helped me to catch up with the proceedings as quickly as possible. The knowledge possessed by the faculty helps in understanding the science behind food production. Having an engineering background and curious approach helped me in understanding the process and thoughts went into designing recipes. Also the familiarity of using various tools and machines helped me in carving practicals. The passion and interest I have about culinary arts is increased many folds after attending this course and gaining the unique knowledge about the overall subject. As an engineer studying culinary arts I want to state that if you have passion and are willing to give that extra bit of commitment then you can do whatever you want in your life.
Entrance Preview :
I gave the PGDCA entrance exam that is independently conducted by Culinary Academy of India. The test consisted of a multiple choice exam, trade test and finally a personal interview. I was referred to this college by a friend and after visiting the facility I was impressed to see the facilities provided by the college. Also the reviews of past and present students encouraged me to join the college.
Course Curriculum Overview :
The postgraduate diploma focuses more on refining the skills that are already learned in 3 years of hotel management. Not being from a hotel management background I thought it would be difficult for me to get to the levels of other students. But the curriculum of the course is designed in such a way that about 80% of the time is dedicated to the practicals. The subjects focus on the basics of culinary arts and also the techniques and subjects that are normally not covered in a hotel management institute. The curriculum consists of core culinary arts subjects which include continental food production, international pastry art, international bread art, fruits and vegetable carving, confectionery showpieces, culinary sculptures, futuristic foods and line plating. It covers all the basic things that a culinary student must know and also covers a lot of showpieces and sculptures.
Internships Opportunities :
My course structure does not include internship. But all the student who require internship get placed at reputed organizations around India.
Placement Experience :
College is always keen on providing 100% placements. All the students who are interested in getting a job would get placed in reputed organizations. If some of the students don't want to have a job then they can come to the college whenever they feel they need or want a job in the desired field. The college provides national as well as international placements. In India students are placed in various famous hotels like Taj, Oberois, ITC etc. on the other hand students are also placed if different cruises around the world.
College Events :
The college encourages students to attend all the national level culinary competitions held all over India by different institutes and organizations. The college also organizes annual sports meet, intra college quiz, Independence day and republic day events and Christmas gala buffet. The college also organizes a national online culinary competition for the students across India.
Fee Structure And Facilities :
The fee structure for the PGDCA is very affordable for the returns which college provides to the students. For 1 year course the fees are Rs. 1,09,000/- . The fees include college uniforms, kitchen kits, journal material. So for such low fees the facilities that college provide are very good. College provide different ingredients that are difficult to acquire and also have different high end equipment.
Loan/ Scholarship Provisions :
College has scholarship based on merit of the student. Also college provide scholarship to the winners of national level competition.
Campus Life :
The name of the college has a specific reason to include academy instead of the institute. The word academy explains the rigorous training and higher importance given to discipline. This focus on academy makes student ready for the industry and also helps them to gain as much knowledge as possible through the practicals. The ratio of girl candidates is less in comparison due to odd working hours and physical nature of work. But the trend is changing and the girls who are really passionate about the subject are taking up this field regardless of the obstacles. As per mentioned in above answer college organizes various extra-curricular events.
Hostel Facilities :
For the PGDCA course hostel is not provided. 3 year degree students are provided with hostel at reasonable price and the facility provided is very good as per their experience. The food is not included in the hostel so students need to manage their dinner.
Alumni/Alumna :
Most of the college alumni are reputed chefs at different organizations. College organizes guest lectures by alumni for the current students. Also the alumni network is very strong and have various groups on social media to share their knowledge and experiences.
Exam Structure :
The PGDCA consist of 2 semesters. Each semester consist of 2 internal exams held in college and 1 final external exam conducted by university. All the exams are practical as well as theory depending on the subjects. Student must acquire minimum 40% marks in all the exams to pass the semester.
Admission :
All the students are selected on the basis of the entrance exam. After the test results come out, the college provides you the application letter, along with that you have to submit the required documents and the course fees for 1st year. After completing all the procedure, the college informs about the date of commencement of the program.
Faculty :
All the faculty have very good knowledge about the respective subjects and are also good in all the departments of a kitchen. All of them have lot of experience in the concerned field and are focused on sharing their knowledge to every student. All faculty members not only focus on culinary skills but also give importance to overall development of the student as a culinary professional.
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