Goa based Kamaxi College of Culinary Arts (KCCA), a culinary management school has kicked off its first batch of the unique BVoc Culinary Management Programme for the academic year.
Created for aspirants in culinary entrepreneurship and management, the three-year degree programme is affiliated to Goa University and features in-depth industry knowledge and skill sets, business education and advanced food production.
First, KCCA has brought in a French Master Chef on the Faculty. Under the watchful eyes of Chef Patrick Albert, a gourmet exemplar, students are being trained in the finer nuances of culinary arts.
Offline classes and practical sessions commenced this month with students being taken on culinary trails at the local spice and farmer’s markets to get acquainted with ingredients and purchase planning.
“KCCA is more than a culinary school. It is a culinary B-school aimed at not only teaching students about food and culinary techniques. Its curriculum is shaped towards sparking the spirit of entrepreneurship among students,” says Parixit Pai Fondekar, Chairman, KCCA.
KCCA has recently forged a collaboration with the country’s leading Business School, Goa Institute of Management (GIM) to create a culinary business incubation programme.
“The cutting-edge programme is not about fulfilling the gaps in the industry, but about taking students forward to be trend-setters in their own right,” Fondekar added.