Top Cook & Culinary Chef Institutes in Delhi (2026)
Compare food production, bakery & entry chef tracks. One form → multiple institutes (no fake placement promises).
Tip: Ask for a written fee breakup + OJT details before paying any advance.
Why train as a Cook / Commis Chef in Delhi?
Delhi-NCR gives fast exposure because demand comes from hotel clusters (Aerocity/IGI), high-footfall dining hubs (CP/Khan Market), mall food courts (Saket/Vasant Kunj/Noida), and large banquet + catering corridors in West Delhi and Gurugram. You also get volume-production learning via cloud kitchens and commissaries in industrial belts (Okhla/Naraina/Noida).
- Starter roles: Kitchen Helper → Commis Trainee → Commis III/II/I (progress depends on section + consistency)
- Best learning environments: hotel hot/cold kitchen rotations, QSR SOP-driven kitchens, bakery/pastry labs, banquet production
- Skill focus that employers actually test: knife skills, hygiene, basic gravies/sauces, prep speed, plating basics, teamwork under pressure
- Delhi reality check: standing hours + heat + weekend rush. Choose centres that show kitchen lab access + OJT plan in writing.
- Growth paths: hot kitchen → section speciality, bakery/pastry route, airline/banquet production, supervisor ladder over time
Fee Range (Delhi/NCR)
Entry certificates (1–3 months): ₹15,000 – ₹45,000
Certificates (3–6 months): ₹25,000 – ₹85,000
Diplomas (6–12 months): ₹60,000 – ₹2.50 lakh+
- Fees go up when kitchen hours are higher, chef mentorship is stronger, and consumables are included.
- Always ask for a written breakup: tuition + uniform + knife/tool kit + consumables + exam/assessment + GST + OJT charges (if any).
- Placement support ≠ guarantee. Prefer centres that share OJT/industry tie-ups in writing.
These are market bands (varies by locality + lab quality + duration). Verify everything on paper before paying any advance.
Ask for fee breakupUpcoming Intakes
- Many private centres run new batches every 4–8 weeks (depends on seat fill).
- Bakery/pastry cohorts may be fixed-month starts (ask the next confirmed start date + kit issue date).
- Institutes linked to hotel trainee calendars often push batches before festival/wedding seasons.
Keep Aadhaar + photo + highest marksheet ready. If you want hostel/OJT outside your area, confirm stay/food costs early.
Top Cook & Culinary Chef Institutes in Delhi — 2026
Coverage: Delhi (Pusa • Lajpat Nagar • Subhash Nagar/Janakpuri • Kapashera • Vikaspuri) + NCR satellites that serve Delhi intakes (Gurugram • Noida • Faridabad). Last link-check: 19-Dec-2025 (IST). Always verify current affiliation/awarding status directly on the institute/awarding-body sites.
Indian Hotel Academy (IHA) — Delhi
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The Hotel School — New Delhi (Kapashera)
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IBCA — Institute of Bakery & Culinary Arts (Delhi)
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IIHS — Institute of Hospitality Skills (IIHM network)
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Delhi Institute of Hotel Management & Catering Technology (DIHM)
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Institute of Hotel Management (IHM) Pusa — Craft Food Production
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Govt. ITI — Food Production (General) — Delhi
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GD Goenka University — Culinary Arts (NCR)
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Manav Rachna (MRIIRS) — B.Sc Culinary Arts
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Amity University — Hospitality (Noida)
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Trust note: If any institute claims NSDC/THSC/NCVET/City&Guilds/NCHM alignment, ask for the exact QP/qualification code and what will be printed on your certificate. Prefer partners that publish kitchen-lab access, practical hours, OJT details, and clear refund/fee breakup in writing.
How It Works — Cook & Culinary Admissions (Delhi)
Apply once for Delhi. We match your profile to relevant Cook & Culinary training centres. Shortlisted institutes contact you directly.
1) Submit the City Application
Share your education, interest area and preferred localities. One free form lets the right Cook academies review your profile.
2) We Share With Matching Centres
Your details go only to centres aligned to your track (Food Production, Bakery, Garde Manger, Continental basics) and your readiness for kitchen OJT.
3) Shortlisting and Next Steps
If shortlisted, expect a call/WhatsApp for counselling, kit list (knives/uniform), fee breakup and your batch start date.
- Bring Class 10/12 marksheets, Aadhaar, PAN (if available) and two photos.
- Ask for a written breakup covering tuition, kit (knives/uniform), assessments, internship/OJT and placement support.
- By applying, you consent to share your details with relevant culinary academies for admission and placement.
FAQs — Cook & Culinary Courses in Delhi (2026)
What is the most “employable” course type in Delhi — certificate or diploma?
If you want the fastest entry, choose a certificate with high hands-on kitchen hours + an OJT plan. If you want broader kitchen sections (hot/cold/bakery) and stronger progression, a 6–12 month diploma usually helps. Ask every institute for: weekly lab hours, batch size, and written OJT terms.
What does “Commis Chef” mean and is it aligned to national standards?
“Commis Chef” is an entry professional kitchen role (junior cook working under senior chefs). Many institutes map content to THSC/NSDC occupational standards (e.g., Commis Chef code THC/Q0406, NSQF Level 4). Ask the institute which QP/NOS they map to and what appears on your certificate.
Do I need FoSTaC to work in Delhi kitchens?
FoSTaC is typically required at the business level: FSSAI expects licensed food businesses to have trained Food Safety Supervisors (often 1 supervisor per 25 food handlers). Individuals don’t “get licensed” by FSSAI, but employers may sponsor training based on site needs.
Can I get a job if I prefer veg-only?
Yes — veg-only candidates often fit bakery/pastry, cold kitchen (garde manger), pantry, and pure-veg restaurant kitchens. However, many hotel hot-kitchen rotations and airline/banquet production may require non-veg handling. Mention your preference upfront so we route you correctly.
What are realistic starter roles after training?
Common entry roles: Kitchen Helper / Trainee, Commis Trainee, Commis III, Bakery Assistant, Garde Manger helper, QSR kitchen crew. Growth depends on attendance, speed, hygiene discipline, and ability to handle rush hours (especially weekends).
Is apprenticeship possible and how do stipends work?
Yes, some employers onboard trainees via apprenticeship models. Under NAPS, the government can share a part of the stipend with employers (policy states 25% of stipend up to ₹1,500/month). Whether you get apprenticeship/stipend depends on the employer and documentation — always ask for written terms.
What documents do students usually need for admission/job onboarding?
Typically: Aadhaar, highest marksheet, photos, and a bank account for stipend/salary. For jobs, employers may ask for UAN/PF setup later. Keep your phone number active for OTP-based verification.
What are typical working hours in kitchen jobs?
Kitchen work commonly involves standing hours and peak rush on weekends/festivals. Legal working-hour rules vary by establishment category and notifications; rely on your appointment letter for shift timing, weekly off, and overtime terms, and ask HR to clarify in writing.
Do institutes “guarantee placement” in Delhi?
Be careful with “guarantee” claims. Good institutes provide placement assistance: interview scheduling, OJT access, and referrals — but final hiring depends on your attendance, performance, and employer openings. Ask for last 3 months placement list (role + employer) without inflated salary claims.
How do I verify an institute quickly before paying?
Ask for: (1) kitchen lab access proof (video/photos + equipment list), (2) written fee breakup, (3) certificate sample with awarding body name, (4) OJT terms on paper, (5) refund policy, and (6) a single point of contact with response SLA.
Note: Eligibility and certification details can vary by institute/awarding body. Use this FAQ as guidance, not a legal promise.