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Mr. Virender S Datta (Chairma IICA) with the IICA Batch of 2015 at the International Chef Day Awards
Future chefs of tomorrow with the finest chefs of Today

IICA – A Global Platform for the chefs of tomorrow

The institute prides itself in offering second the none level of culinary education with a hands on learning & internationally recognized qualification. IICA students are given a combination of classroom lectures & the best industrial exposure to ensure that each student gets the finest work opportunities upon completion of their course.

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Latest News

  • 09 Sep SULA WINE TASTING SESSION

    On September 09th 2014, IICA organized a Wine appreciation class for its gastronomy students by the biggest supplier of Indian wines SULA. The class was conducted by Sula sommelier Mr. Mukesh, Assistant Manager, Sula Wines.

    It was a fun, interactive and informative way to start off the week .The Tasting session with expert comments from the Expert Mr. Mukesh of Sula Wines made it all the more worthwhile.

     

    The study of wine has recently become more popular with people showing interest in wine has increased considerably. Wine culture is finding its takers, especially among the youth. "The availability has also improved because more vineyards in India are producing wines.

     

    Not surprisingly wine tasting clubs and institutes in the city are on a high which makes it all the more important for chefs to understand wine making ,the  science & its appreciation .Students often find themselves in dilemma between Red or White as they slowly discover the concept of fine dining and wining.

     

    This session certainly clarified all their doubts and queries on how , what , why and which wine for the purpose suited .

    The EVENT

    The session included the history of Sula wines,

    the process by which different wines are prepared.

    The technique that enhances their flavors,

    Different types of wines were focused upon.

    The session also included the tasting

    Techniques by which a wine can be accurately

     

    Interpreted and understood.

     

    The structure of a wine is directly related to where

    The grapes have grown and yet we can adjust our

    Perception of this structure depending of what type

    Of food we eat with it. Many of the interactions of

    Wine and food are genuinely surprising but all will be

    Useful in both personal and professional life.

    Attention was also paid to optimum storage conditions,

    How to identify a faulted wine and 'read' a wine label

    And how to serve wine at its best.

     

    The session focused on the many elements that influence

    The health and quality of the wine. What makes a wine?

    Unique? The origin, climate, weather, site, altitude, aspect,

    Soil, and vine; all play their part.

     

    The method of fermentation, temperature control, size of cask, type of oak, whether to fine and filter, what closure to use – cork, screw cap or glass.

     

    STUDENT SPEAK

     

    Seeing the explosion of interest in wine our students were definitely high on the knowledge and health benefits they got to learn from the session.

     

    “We got to taste 3 kinds of different wine and the amount of knowledge the session has provided us with is incredible and appreciated”, said Adnan Ariff, student, IICA.

     

    Students of IICA look forward to be a part of many such sessions.

     

    The event was hosted keeping in mind the young students who are not eligible to drink and are below 25 years of age. Only students 25 years and above were allowed to taste.

     

     

  • 08 Sep IICA BAKERY PLUS

    IICA Launches "IICA BAKERY PLUS " where you can order sinful desserts to fresh breads made everyday to order.

    We have cakes designed for every occassion from , a birthday bash to a baby shower or just a get together ,We at IICA BAKERY PLUS make sure your gathering are a hit.

    You can even customise our baked goods as per your choice and requirement.

    Each product is handmade and baked to perfection to make you taste nuthing but the best.

    MENU

     

    CAKES (PER KG)

    IICA BAKERY PLUS

    OPERA

     

    1260

    BLACK FOREST

     

    840

    WHITE FOREST

     

    840

    FRUIT GATEAUX

     

    840

    RED VELVET

     

    1260

    CHOCOLATE TRUFFLE

     

    840

    PINNEAPPLE

     

    840

     

    TEA CAKES (800GMS)

    IICA

    APPLE WALNUT

    420

    PINNEAPPLE UPSIDE DOWN

    420

    COCONUT BANANA

    420

    CHOCOLATE WALNUT

    420

    FRUIT CAKE

    420

     

     

    CUPCAKES

    IICA

    Red velvet

     

    70

    OREO

    70

    CARAMEL

    70

    MINT

    70

    NUTELLA

    70

    PEANUT  BUTTER

    70

    HONEY & CHAI

    70

    STRAWBERRY

    70

    BANANA & TOFFEE

    70

    LEMON CURD

    70

    COFFEE

    70

     

    MUFFINS

    IICA

    CHOCO CHIP

    30

    VANILLA

    30

    BLUEBERRY

    30

    CHOCOLATE

    30

     

     

    COOKIES (PER KG)

    IICA

    CHOCO CHIP

    700

    BUTTER

    700

    DOUBLE CHOCOLATE

    700

    CORNFLAKES

    700

    OATMEAL

    700

    RAISINS

    700

     

    PIES/QUICHES

    IICA

    BLUEBERRY

    90

    LEMON CURD

    90

    CHOCOLATE

    90

    FRUIT

    90

    CHICKEM QUICHE

    120

    HAM QUICHE

    120

    VEGETABLE QUICHE

    100

    TO PLACE YOUR ORDER -

    1) VISIT THE INSTITUTE AT THE MENTIONED ADDRESS

                                   OR

    CALL US AT 011-26850817/99-999-08620

     

    2)CHOOSE YOUR FAVOURITE PRODUCT AND EMAIL US .

     

    3) CHOOSE YOUR METHOD OF PAYMENT AND YOUR ORDER WILL BE READY TO PICK UP.

  • 03 Sep Chef Pablo Morales, Executive Pastry Chef, The Leela Gurgaon

    International Institute of Culinary Arts,New Delhi,celebrated Executive Chef Pablo Morales's visit.Chef conducted live demonstration where he showcased his expertise and knowledge.The Chef also demonstrated some important techniques, which proved beneficial to the students. He along with Chef Emilo shared their culinary experiences on how to make various scrumptious desserts. 

    It was a great opportunity for our students to witness such an eminent personality from the industry to aspire them become great professional chefs.

    “IICA is very lucky to have been chosen a platform and medium by which renowned chefs Such as Pablo Morales And Emilo who want to Showcase their work and also set examples for all aspiring chefs of tomorrow,” said Mr. Virender S Datta, Founder & Chairman IICA at International Institute of Culinary Arts, New Delhi.

    Chef Pablo Morales Melendrez is from Spain and has completed his studies as Pastry Technician from Gremio Pastry School. He passed his high school from Salvador de Madariaga School.He has also undergone various Bakery courses as a part of his complimentary studies.He started his career in September 2007 as an apprentice at BUBO, Carles Mampel, and Barcelona, Spain. He took up his first job with FICULS Classic Pastry Boutique in February 2009. From January 2010 to July 2010, he worked as Pastry Chef at Banquets & Groups. Hotel ME. In August 2010, he moved to I LOVE FOOD project and consultant for ABHAR Company (Pastry & Catering), Kuwait as Sous Chef of Pastry. In March 2011, he further moved to Hotel Sheraton Park Tower Luxury Collection and One O One restaurant (5th best restaurant in Great Britain 2011) London, UK where he worked as Pastry Chef till November 2012. Before joining The Leela, Gurgaon as a Executive Pastry Chef he was working at HARRODS. London, UK as Pastry Chef.

     

    THE EVENT

    The event was commenced by an Introduction about Chef Pablo accompanied by Chef Emilo,Which was carried out by all the esteemed guests;Chef Pablo, Chef Emilo, Mr. Virender S Datta& Mr. Arjun S Datta (COO, IICA).This was followed by a brief introduction and update of the International Institute of Culinary where Mr. Arjun S Datta,Highlighted the institutes award winning legacy and also showcasing some of its’ most recent achievements including earning its’ distinct recognition of being India’s first culinary institute to be accredited by the World Association of Chefs Societies (WACS).

    The event was then followed by a 3 hour demonstration and the students learnt desserts such as a 4 Chocolate Texture followed by Summer Tiramisu and much more with fine tricks of his trade which made our students really happy.

     

    Students get first hand interaction

     All students who were a part of this event and interaction were extremely delighted to have a face to face discussion with the such a Skillful Chefs and also they were made to taste

    the delicious made by chefs.

    We never expected to ever be able interact with such professionals in the field of hospitality & culinary arts, I am so thankful for being able to be a part of this experience,”

    said Priyanka, Student, IICA. Finally, the ceremony was concluded by a vote of thanks by Mr. Virender S Datta (Founder & Chairman, IICA).


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