American College Of Culinary & Language Arts (ACCLA) is a one of its kind cruise line culinary academy in India, specialized in professional culinary education and distinguished for its high level of quality culinary training. ACCLA shapes careers by moulding one's personality with a positive attitude and discipline which grooms a candidate towards the career path he/she has to follow in order to meet the industry’s need of quality professionals. ACCLA practices a unique culture of providing quality education in the field of hospitality, specialized in cruise line standards with a cruise culinary work environment. Discipline and professionalism are elements that enlist American College Of Culinary & Language Arts(ACCLA) as one of the most reliable, exquisite and unique culinary & cruise line academy.
Quality of Education - We provide & equip our students with hands-on practical exposure to Cruise Line Galley’s Procedures and Practices by Recreating Cruise line Galley Facilities to ensure students attain to Industrial Requirements. Assured Industrial Training With Top Most Hospitality Brands are the main strengths of ACCLA that attracts individuals to commit to this academy.
To be the premier Cruise Lines Culinary education and training Academy in the industry, meeting the highest global standards
ACCLA works towards bridging the gap between Industry’s needs and Education system by reshaping careers in order to work as an instrument to positively change the attitude towards the profession and acceptance of the society at large.
To facilitate a comprehensive hands-on training, ACCLA has setup a custom designed, truly world class and state-of-the-art kitchen facility. The facility is designed by industry professionals, in line with the Cruise Line Kitchens (Galley), conforming to International Standards. The facility is fully air conditioned, cladded with food grade stainless steel and equipped with the most modern, specialized, imported gadgets such as the Combination Oven, Deck Oven, Cooking Ranges, Tilting Pan, Planetary Mixers, Food Processor, Stick Blender, Deep Fat Fryer, Grill/Griddle, Salamander, Blast Chiller, Meat Mincer/Slicer, Bone Saw Machine, Dishwasher, Walk-in Cold Rooms etc.
ACCLA students get the hands-on training from highly talented & experienced faculty, leading to perfection of the industry requisite skills & are job ready by the end of the training.
The industry aligned and unique program modules and their planned delivery mechanism ensures the effective transfer of essential culinary skills, leading to the development of culinary professionals conforming to the highest industry standards.
ACCLA believes that education should lead to employment and not just a certificate, diploma or degree. ACCLA transforms students & prepares them not only to excel in their careers but also in their personal lives.
Parixit Pai Fondekar has over 10 years of Hospitality manning experience involving Hotels, Casinos & Spas in India & the Middle East. He is the Corporate Executive Director of Kamaxi Overseas Consultants. A chef by Profession with a Business Degree from Goa Institute of Management, he understands the changing need of the industry and looks after talent sourcing. His experience and expertise therefore is quite unparalleled, having had the privilege of representing Kamaxi Overseas Consultants at various levels all over the globe. He is an active member of Lions Club, Margao Central, volunteering for different community assistance programs.
Madhav Punekar is a Hotel Management graduate from pioneering “Institute of Hotel Management, Catering Technology & applied Nutrition", Dadar, Bombay (IHM, Bombay), BCom, MBA(HR), MSc(Hotel Mgmt), MPhil(Hospitality Mgmt). He has over 25 years of rich & varied experience both in the field of academics & hospitality industry. He brings with him valuable academic expertise & maritime catering industry (ship board) experience. Guiding & shaping careers of aspiring youths in hospitality industry has been his passion. He is the Head of Operations & also founder Principal of ACCLA.
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