September 2017


With the academic certification of Ecole hôtelière de Lausanne

For chefs in the making or chefs at heart. The only programme that prepares you to not only excel at your craft but make it into a successful business

Ecole Hoteliere at Lavasa Advanced Culinary Programme in India

While hospitality education has been growing steadily for the past four decades, and the culinary landscape in India has developed exponentially, there has never been a programme with the singular purpose of developing chefs. Now for the first time in India comes the Advanced Culinary Programme, intentionally designed to equip those seeking to make a career as corporate or entrepreneurial chefs.

Keeping in mind that no man is an island the programme approaches the art and science of the kitchen within the larger universe of wine, food and business.

Be the first fully equipped chefs in the country


Programme Duration: 11 Months
A 360 degree approach
This is an intensive programme starting from ground up. Working in small groups you will deep dive into the fundamentals of cooking before moving into the delicate nuances of French, Italian, Arabic, Chinese and Indian food. You will also spend significant amounts of time in the bakery and patisserie.

Unique learning environment
With unarguably the best training kitchens in the country, the Ecole campus prepares the learner to be ready to work and deliver in any kitchen anywhere. Ecole also boasts of the only wine tasting classroom in the country. This coupled with the salubrious environs of Lavasa and all the hospitality business models at the doorstep makes for the most conducive learning environment.

Intern with the best
As with the Hospitality Management Programme, you will have the opportunity to intern with some of the best hotels and restaurants in the world. In addition to the on campus restaurants, the programme uniquely includes a two week immersion in a Michelin starred or equivalent restaurant and a three month internship in India or abroad.

Learn from the best
In addition to the excellent resident facilitators, chefs from around the world will be spending in-depth time, explaining and exploring the subtle nuances of their respective cuisine and speciality. We believe this fusion of ideas and kitchen pedagogy will provide a truly global foundation, enabling you to find your place in the world.

Two areas of specialization await you: Entrepreneurship II Food & Beverage


The Advanced Culinary Programme consists of six modules, dedicated to developing practical techniques and industry know-how. Online course support will allow you to further your expertise.

Introduction to Ecole and Lavasa
During your first week at Ecole Hoteliere at Lavasa you will be introduced to the campus, your peers and the facilitators. During this time we also bring in a number of visiting speakers from a wide range of backgrounds to widen horizons and help you set higher expectations of yourselves.

Industry Internship
Depending on the area of interest you will spend three months in a world-class institution putting the learning into practice and understanding the real world. This might be in a hotel or a restaurant, as far as possible Ecole will try to assist you in your choice of venue and location.

The Business of Cooking
Whether you plan on starting your own venture or work with an existing enterprise, the business has to be profitable. In this module we focus on the business behind successful food and beverage operations which include finance, IT, economics, event planning and human resources. You will learn how to set up and run a business from some of the best practitioners in their respective fields.

Working with and in various food and beverage outlets on campus you have the opportunity to study and learn in a live environment. You experience both fine dining and QSR, all three meal services along with purchasing, receiving and stores.

Basics of Food & Beverage Operations
Here you are equipped with the nuts and bolts of any food and beverage operation. The different formats are explained and experienced, the dynamics between the restaurant and the kitchen explored and the overall ecosystem explained.


After successfully completing this program at Ecole Hoteliere at Lavasa you will receive the following certificates:

– Ecole Advanced Culinary Programme Certificate
– Ecole HACCP & Food Safety for the Restaurant Industry Certificate
– Level 1 & 2 Certificate from the Wine and Spirit Education Trust (WSET®), London

Enjoy a full service environment with on-campus living, dining and sports facilities.

Ecole’s international campus is the place to learn new skills and build relationships that last a lifetime.
A place for sharing, educating and inspiring.

Wine tasting lab where students can taste and learn the finer nuances of Oenology.

Four fully equipped Harvard style classrooms.

A demo kitchen fit for a master chef, combining state-of-the-art audio visual facilities with remote teaching facility, coupled with training kitchens that include a butchery, garde manger, commissary, and a chocolate room.

A housekeeping lab with an internationally branded and designed five star guest room.
Networking Opportunities

The presence of the Expat Centre of Excellence provides an ongoing engagement with luminaries from across all walks of life and interaction with global institutions of stature.

Residential Facilities
Students have access to fully furnished air conditioned hostel facilities on a twin share basis. Each room is ensuite and each floor has a common room with a kitchen, dining and lounging spaces.

Medical Facilities
Apollo Hospital at Lavasa provides primary health care facilities and routine check-ups.

At Ecole Hoteliere at Lavasa, you have easy access to all the various hospitality formats including four 3 star hotels, serviced apartments, one of only two International Convention Centres in the country, a Town and Country Club and all formats of dining.

Food and Beverage outlets include :
The Square
Serving breakfast, lunch and dinner, with a range of hot and cold items and with a global array of cuisines.

The Delicatessen
Open all day to students and visitors. The deli offers a range of snacks, pastries and beverages.

Rue 82
A Parisian café, redolent with the aroma of pure Arabica coffee and freshly baked pattiserie.

Simply the best restaurant in town. With an eclectic modern continental menu in luxurious surroundings.


Director – Nathan Andrews MRICS
An alumni of the Said Business School, Oxford University and the Oberoi School, Nathan Andrews the former President of Lavasa was instrumental in setting up Ecole Hoteliere at Lavasa. With over thirty five years of experience across three continents, Nathan Andrews set up the training offices for Oberoi Hotels in Egypt and Iraq, opened the Regent in Mumbai and was the opening CEO of Crossroads, India’s first shopping mall.

Chief Operating Officer – Kunal Vasudeva
An aviation and education specialist, Kunal Vasudeva has worked with two of India’s most prestigious airlines – Jet Airways and Kingfisher Airlines. Reporting directly to the Board of Directors, Kunal Vasudeva was responsible for developing a national footprint for Kingfisher Training and Aviation Services, before moving to become the CEO of The Chopras, India’s largest and most successful global education company.

Dean Academics – Rajiv Cowasjee
Rajiv Cowasjee, Dean – Academics, Ecole Hoteliere at Lavasa, is from the Oberoi School of Management (OSM) and an alumnus of the University of British Columbia (UBC). He has worked in luxury hotels and resorts across India, the Middle East, Ireland and Canada. Having assumed his responsibility at Ecole, he is currently overseeing the curriculum development and design at Ecole Hoteliere at Lavasa.

Assistant Dean Academics – Ajay Kumar
A hotelier with 20 years of operation and academic experience, with expertize in strategic planning and marketing, his primary focus has been Rooms Management. His passion to mould individuals into highly committed, result-oriented hospitality professionals led to his move into academics. He is also a Certified Hospitality Educator (CHE) from AH & LA, Michigan USA.

Qualified Learning Facilitator – Food Production Sous Chef – Chef Shankar Kumar
Shankar Kumar hails from a hospitality background and has worked with many hospitality chains like the ITC Group, Taj Hotels before venturing into academics. He has completed his Masters In Business Administration from Institute of Management Technology, India and brings to Ecole a learner centric teaching method which allows the students to explore beyond classroom learning.

Qualified Learning Facilitator – Food Production & Pastry Chef – Chef Amit Vohra
Chef Amit brings with him more than 13 years of experience in Confectionery and Bakery across various segments like Hotel, Retail and Industrial Production. His strengths also extend to developing new products, planning and developing kitchen infrastructure, associate training and quality assurance.

Join the only Advanced Culinary Programme in the country

Whether you are an entrepreneur at heart or aspire to be the chef of a prestigious establishment, the Advanced Culinary Programme will help you with the most exciting opportunities.

Three month internship in a five star luxury hotel

Two week internship in Michelin Starred or equivalent restaurant

With the academic certification of Ecole hôtelière de Lausanne

Approximately 50:50 ratio between classroom and practical / internship

Global learning facilitators
The Ecole Advanced Culinary Programme is designed to help you transform your life-long passion for Gastronomy and Oenology into a successful career.

Academic Year 2017-2018 - Academic Fees:

INR 6,85,000

Optional Fees

Accommodation Fees: INR 11,550 (per month, residential apartments on a twin sharing basis.)
Meals: Students may choose from a variety of meal plans on a monthly basis, starting at INR 8,000 per moth.

Certification Fees

CHF 600 is payable annually to Lausanne Hospitality Consultancy, a division of Ecole hôtelière de Lausanne

Registration Fees

Upon acceptance at Ecole Hoteliere at Lavasa, a registration fee (non-refundable) of INR 55,000/- is to be paid to confirm the student’s enrolment. This will be adjusted in the tuition fee of the first semester of the academic year.

Refundable Deposit

INR 50,000/- towards security & caution deposit is a one-time refundable deposit. The deposit or its remaining amount will be refunded without interest upon completion of studies or withdrawal from Ecole Hoteliere at Lavasa.

Academic Requirements

To join the Advanced Culinary Programme you must have successfully completed a post secondary program (Diploma, Degree, etc.) or have sufficient and relevant work experience.

Language Requirements

The Advanced Culinary Programme is taught in English and you must be able to demonstrate an excellent grasp of the English language. Spoken, written, reading and listening skills are all vital and will be assessed as part of the overall application.

Application Procedure

Applications for the Advanced Culinary Programme may be made online or by mailing an application form directly to us at Ecole Hoteliere at Lavasa. The application form, along with complete details of the application procedure are on the website at www.