3 months
Sat to Sun 9am–5pm
STRUCTURE
100% Hands-on Training
1. Korean cream cheese buns
2. Focaccia
3. Multi grain toast bread
4. Baguette
5. Pizza
6. Pita
1. Palmiers
2. Croissant
3. Pain au chocolat
4. Tarte au Sucre
5. Cheese Straws
1. Lemon tart
2. Fresh Fruit Tart
3. Mushroom and Spinach Quiche
4. Chocolate Tart
5. Pear Frangipani
1. Inclusion bars
2. Tea ganache moulded bon bons
3. Strawberry white chocolate moulded bon bons
4. Hazelnut Mandola
5. Tempering
6. Apricot Pate de fruit
1. Fruit cake
2. Pistachio melting cake
3. Marble cake
4. Lemon cake
5. Chocolate Madeline
6. Noisette (hazelnut butter cake)
1. Opera
2. Paris Brest
3. Eclairs
4. Coffee Macarons
1. Vanilla pound cake, berry jam, lemon Swiss meringue butter cream
2. Decadent chocolate cake, chocolate ganache, fondant covering
3. Flower paste: peony, rose and foliage
1. White chocolate cranberry
2. Parmesan Cookies
3. Vanilla Diamond Cookies
4. Florentines
5. Jam drops
6. Chocolate Soft Centre Cookies
7. Brookies
1. Carrot cake with cream cheese frosting
2. Baklava
3. Eggless berry macarons
4. 100% chocolate
5. Brownies
1. Mango cheesecake, chef JFa
2. Black Forest Revisited(glazed)
3. Petite Antoine
4. Berry Vanilla (Sprayed)
1. Tiramisu
2. Berry trifle
3. Sacher torte
1. Chilli cheese toast
2. Scones with cream and berries
3. Lamingtons
4. Caramel & pecan financier
Founder & Managing Director of APCA
Head Chef - APCA Gurgaon
Chef de Cuisine- APCA Gurgaon
Pastry Chef - APCA Gurgaon
Chef de Cuisine- APCA Mumbai
Pastry Chef - APCA Mumbai
Pastry Chef - APCA Mumbai
Assistant Pastry Chef- APCA Gurgaon
Pastry Chef - APCA Bangalore
Assistant Pastry Chef- APCA Bangalore
Senior Sous Chef- APCA Bangalore
Pastry Chef - APCA Gurgaon
Pastry Chef - APCA Gurgaon
Senior Sous Chef- APCA Gurgaon
Senior Chef Instructor- APCA Gurgaon
Pastry Chef - APCA Bangalore
Pastry Chef - APCA Bangalore
Pastry Chef - APCA Bangalore
Pastry Chef - APCA Mumbai
Proud to begin my journey with The Oberoi Group through the STEP Programme. Grateful to APCA Bangalore, my chefs, friends, and family for their belief, guidance, and constant support.
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I am thankful to all the faculty members of APCA for their continuous efforts and support. Apart from excellent academic experience, and gaining knowledge, I also gained the benefits of being a part of cultural diversity which I cherish every moment spent at APCA . I proudly feel that I cherished every moment of my training being an alumni of this academy and my experience in APCA was just amazing
APCA taught me resilience, hustle, accepting criticism and failure, guided by chefs Jagdish and Charles, shaping patience, listening, kitchen excellence.
I’m Vandana Konidala, an interior designer turned pastry chef and co-owner of Delistic, Bangalore. Winner of the Junior Pastry Championship of India, I represented India at SIGEP Rimini, Italy, ranking 4th globally, assisted Team India at the Asian Pastry Cup 2018, and trained at APCA Malaysia.
I fell in love with baking at a young age, inspired by my mother. After graduating in business, I chose to become a pastry chef and joined the Academy of Pastry Arts, Mumbai. It exceeded my expectations, introducing me to new creative possibilities in pastry, sugar, and chocolate.
These were the best nine months of my life. I joined APCA after 12th grade to become a cake artist. The academy offered me a job at Trident, Nariman Point instead of an internship. You’ll fall in love with the place within a week. Thank you, APCA!
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