IICA New Delhi Opens Admissions for January 2026 Intake
IICA New Delhi announces January & July 2026 admissions, offering global culinary careers and entrepreneurial pathways.
New Delhi [India], January 15: As career-focused and skill-based education increasingly shapes student aspirations, the International Institute of Culinary Arts (IICA), New Delhi, has announced the opening of admissions for its January and July 2026 intakes across a range of professional culinary and hospitality programmes. The announcement comes amid rising demand for industry-ready talent in India’s expanding hospitality, food service, and global dining sectors.
With students actively seeking careers that combine global mobility, strong employability, and entrepreneurial potential, the culinary arts have emerged as a compelling professional pathway. IICA’s programmes are designed to address this demand by blending rigorous hands-on training with internationally benchmarked qualifications and structured career support.
Two Decades of Industry-Driven Culinary Education
Over the past two decades, IICA has played a pivotal role in shaping professional chefs, pastry specialists, and hospitality leaders who today work across India and international markets. The institute is widely recognised for its industry-aligned curriculum, intensive kitchen training, and a strong emphasis on real-world outcomes through internships and placements.
Founded in 2005 by legendary chef and hospitality industry veteran Virender S. Datta, who brings over five decades of global experience, IICA was among the early institutions in India to introduce internationally benchmarked culinary education. The institute integrates structured professional kitchen training with globally recognised qualifications from City & Guilds (UK) and **BSI Learning (Australia).
Global Collaborations and Cross-Cultural Learning
As culinary education continues to evolve internationally, IICA has expanded its academic framework through global collaborations. Notably, the institute has signed a Memorandum of Understanding with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College under the Taiwa Gakuen Educational Corporation, Japan.
This collaboration enables faculty and student exchanges, joint curriculum development, and the introduction of Indian and Japanese cuisine modules—offering students valuable cross-cultural exposure and international learning pathways.
Programme Structure and Academic Offerings
IICA follows a dual-admission cycle, with the January intake particularly attracting Class 12 graduates, career changers, working professionals transitioning into culinary careers, and IHM graduates seeking skill upgrades.
The institute’s flagship two-year Culinary & Hospitality Management Programme builds a strong foundation in classical French cuisine while covering advanced global cuisines, bakery and patisserie basics, hospitality operations, and leadership. The programme includes structured industrial training after the first year, followed by advanced industry exposure.
For students pursuing specialised pastry careers, IICA offers a one-year Pastry & Hospitality Management Programme, combining intensive hands-on pastry training with hospitality and business fundamentals. The programme covers artisan breads, chocolate work, and plated desserts and includes a mandatory internship. Notably, IICA is the only institute in India offering the BSI Australia Level 5 qualification in Culinary Arts and Pastry & Hospitality.
Additionally, IICA offers Diploma programmes in Culinary Arts and Bakery & Patisserie, designed for focused, skill-oriented training. These programmes cater to aspiring professionals, culinary enthusiasts, and entrepreneurs planning to enter the food business.
Practice-Led Training and Career Outcomes
Across all programmes, IICA follows a practice-led learning model, with approximately 70 per cent practical training and 30 per cent theory. Training is delivered in small batches across five days a week in state-of-the-art kitchens, supported by live demonstrations, masterclasses, kitchen simulations, and industry visits.
Commenting on the institute’s philosophy, Chef Virender S. Datta said:
“Our focus is on creating industry-ready professionals who also understand the business and entrepreneurial realities of the food and hospitality sector. Strong fundamentals, discipline, and practical exposure are essential for long-term success.”
Highlighting global exposure, Arjun S. Datta, Managing Director & COO of IICA, added:
“Cross-cultural learning plays a critical role in preparing students for global careers. Our collaboration with Japan reflects our commitment to offering exposure that extends beyond classrooms.”
Recognition and Global Pathways
IICA is recognised by the Tourism & Hospitality Skill Council of India and maintains global affiliations with the World Association of Chefs’ Societies (Paris). Its community of over 3,000 alumni is spread across leading hotels, restaurants, airline catering services, cruise lines, and foodservice brands worldwide.
In recognition of its contribution to education and skill development, IICA was honoured with the FICCI Higher Education Excellence Award 2025 for Excellence in Creating Employment & Entrepreneurship (Private) and named Best Culinary Institute in India 2025 at the Food Connoisseurs India Awards.
This news content may be AI-assisted and has undergone full human editorial review for accuracy and compliance with India's media ethics standards.
