Ask Institute Of Hospitality Management, Culinary Arts And Tourism Ask Ihm

"I have attended the Bakery and Culinary courses conducted for 6 months here and no institute gives such a 100% hands on skill training.Go for it guys its superb. "

"I attended Eggless baking course. The fees amount is very high (around 13500Rs after 10% discount) for the items they teach. I had to agree for this to adjust my dates, one-to-one session and they quoted more items compared to other IBCA institute(when specifically asked). I had also mentioned I was a beginner. IBCA institute offers the same items in Egg-free baking but for just 5k. But they offer only on week days and as per their calendar schedules. Feedback: First day: Breads and bread rolls (Good) I could knead the dough and learn some roll knots, butter/milk washing, basic flavouring(garlic, rosemary+raisin breads). What was expected more? Some explanation about how yeast/baking powder/soda affect bread/cake rising. What actions/ingredients make bad breads? (IBCA mentions this in their course) Second day: Apple pie, Lemon tart, fruit lolly pop and Tea cake I made the pastry/batter for all these. The chefs also mention some tips/tricks. But there is a lot of tricks in the temperatures in different OTGs/Convection ovens. The chef knows his OTG and could make the tea cake well. When tried at home, the cake sank in the middle(in my oven). Third day: Sponge cake, Chocochip cookies, Vanilla/Chocolate(black forest) cake, cup cakes, Basic decorations These are the important things for me. But all these were a flop. This day I was allowed just to measure and fold. All the cakes sank in the middle, became hard and tasted burnt. So I could never understand how to avoid an egg-free cake from falling in the mid. The cookie was soggy even after cooling. About decoration, the cakes were adjusted with pieces for learning layering (1-2 layers reduced cake was not spongy and fell). However I could understand some basic decoration. So, I had to still rely on google and my experimentation to understand what can be made to avoid falling. They don't give the certificate soon after the course is over. They claimed they resent twice, but I never received. I couldn't believe they even sent it. This was the first time someone had to resend to my office address. Finally my wife collected it personally. Overall feedback: 1. The chefs were patient enough to answer my questions. 2. This course is not even worth 5k. The items taught are less compared to IBCA. The admin claimed it is too high because of one-to-one teaching and ingredients would be more. For these reasons, one can pay 1-2k more but not more than double. I can recommend this course if the price is appropriate and all the items they claim to teach come out well at least in their presence (at least the important ones)."

"The trainer was patient and he taught me really well "