About IIPC

IIHM, Institute of Patisserie & Culinary is one of the Best Pastry & Culinary School launched by International Institute of Hotel Management. IIHM, is one of the world’s best hotel schools hailed by 50 countries. Today, IIHM is the largest hotel school chain that leads in the field of International Hospitality Management Education in India.

Enthusiast or a Professional, becoming a Pastry Chef has emerged as one of the blooming modern career choices.
At IIPC, students will get the opportunity to learn in state of the art, well equipped & modern kitchens.
Global tie-ups of IIPC with the best teachers and institutions from the industry will instill students with the skills, techniques & entrepreneurial mindset to become a professional Pastry Chef.
IIPC also offers students an option for opting the residential program, since our first ever unique “Chocolat Hotel” has been launched by International Institute of Hotel Management.

Our Courses

Master the Art of Pastry and Bakery from IIPC; One of the world's best Culinary Schools, accredited by the Craft Guild of Chefs, UK

Diploma in Pastry Arts

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Professional Pastry Programme

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Cake Design & Sugar Art Programme

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Our Team

Professor David Foskett

MBE CMA FIH BED HONS

Previously Dean and Head of the London School of Hospitality and Tourism at the University of West London. Professor Foskett is a member of The Royal Academy of Culinary Arts, Craft Guild of Chefs and a Fellow of the Institute of Hospitality. He sits on various committees advising on Hospitality education and training and has carried out extensive research in the Hospitality and Food industry.

Chef Avijit Ghosh

DIRECTOR, IIPC GLOBAL

Over 30 years of experience in the field of Pastry and Bakery. An alumnus of Oberoi School of Hotel Management his career spans across The Oberois hotels as Executive Pastry Chef and The Leela Hotels as Corporate Pastry Chef.

Our Mentor

Chef Sarah Hartnett

Pastry Chef Instructor

Chef Sarah Hartnett - A very enthusiastic pastry chef with a love for all things pastry, chocolate and coffee. She has extensive experience in the UK & Ireland markets, across Europe, and the Middle East developing inspirational products with Barry Callebaut products, MonaLisa Studio, Cabosse, D'Orsogna and La Morella nuts, for both the gourmet and industrial markets. She has cooked in some of the world’s top restaurants and cooked for many famous chefs such as Gordon Ramsay and Marcus Wareing. She is passionate about using fresh, local ingredients to create vibrant and flavorful dishes with her own unique twist. Sarah is also a master of baking, making delicious and decadent desserts that tantalize the senses. Through her cookbooks, classes, and events, Sarah shares her passion for cooking and encourages others to explore and experiment with food. Members of the grand jury.

Our Instructors

Parrejat Borah

Cake Artist

A skilled cake artist, specialised in fondant and sugar modelling. She has been awarded as one of India’s top 10 cake artists and in 2019 by Cake masters magazine, UK. She will be teaching our students the art of fondant cakes and sugar modelling.

Chef Mukesh Rawat

Guest Faculty

Holds laurels of being India’s pastry champion and brings with him immense experience in the field of pastry and displays. He is a very humble chef with a great passion for teaching and training young individuals in the line of bakery and confectionery. He will be conducting masterclassed on Sugar art at IIPC.

Chef Riya Arora

Pastry Chef Instructor

Chef Riya is passionate about Chocolates and pastries. She has worked in hotels like Leela Palace, headed restaurants, and taught in pastry academies like Lavonne and Whitecaps for over 7 years. Her main aim is to share her knowledge and skills with like-minded individuals, turning them into great chefs. Currently she is heading the Pastry academy at the Bangalore Campus.

Participant Testimonials