GU Approved BVoc Culinary Management Programme to be run by KCCA

PANAJI:
The Goa University has granted approval to Verna based Culinary Kamaxi College of Culinary Arts (KCCA) to run a 3 – year degree programme – the BVoc Culinary Management Programme. While approvals came in last year, the start date was pushed to June 2021 due to the pandemic.

Designed for aspirants in culinary entrepreneurship and management, the three-year degree programme designed by Culinary B-school, KCCA features in-depth industry knowledge and skill sets, business education and advanced food production.

The on-campus degree programme is endorsed by the Goa University and the Tourism and Hospitality Sector Skill Council.

Students who have passed their Class 12 exams, with English as one of the subjects and those appearing for Class 12 or equivalent exams can appear for counselling, admission test and personal interview conducted by the College.

“KCCA is not just any 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.

He adds, “We understand the uncertainty of the years to come, and our job is to prepare students to deal with the challenges, explore the opportunities, even create niche segments of their own. At KCCA, we give students the tools to build their own future in what is now and will continue to be a highly competitive industry. Our focus is on training leaders of tomorrow, to develop their business acumen, foresight and confidence in themselves so that every decision for the venture they manage is based on a rooted foundation.”

KCCA offers its students an exciting opportunity for a year-long internship in the US that promises an exchange of culture and ideas while receiving in-depth culinary training at some of the best hotels and resorts across the United States.

The unique ‘Rockstar culture’ of the institute is at the core of the programme. “We are looking to mould students into ‘Rockstars’ who with the help of our long-term vision and well-crafted training practices, can become leaders in the culinary businessed of the future,” says Fondekar.

The ‘Rockstar’ attributes defined by KCCA are qualities possessed by potential leaders, who can lead by example through positive characteristics like drive, energy, passion and initiative, which can transform them into star performers in the craft they love.

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.