Overview

 

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.

Our Vision

To be the premier Cruise Lines Culinary education and training Academy in the industry, meeting the highest global standards

Our Mission

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.

In harmony with academy’s holistic culture and its value the institute seeks to promote:

 
Discipline
Positive Attitude
Motivation
Integrity
Skills
Innovation

Infrastructure

 
ACCLA kitchen
ACCLA kitchen
ACCLA kitchen

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.

Academics

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.

Expertise & Management

 
Parixit Pai Fondekar

Parixit Pai Fondekar

Director

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

Madhav Punekar

Head of Operations

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.

Roy Goes

Roy Goes

Soft Skills Trainer & Food and beverage

Roy Goes studied at the “Institute of Hotel Management, Catering Technology & applied Nutrition”, Porvorim, Goa. He began his career at Ramada beach resort before joining Disney cruise line in the year 2000. During his cruise line career, Roy worked his way up to the ranks of Restaurant Manager working with diverse crew from all around the world. Not only does he have the experience of working in a culturally diverse environment, but also has an understanding of People Skills required to work under pressure and at a global level. Presently he is the Soft Skills Trainer & Food and beverage faculty at ACCLA.

Seby Fernandes

Seby Fernandes

Head Chef

Seby Fernandes has done his Hotel Management from Fr. Agnel Institute, Goa and has worked for Nanu Beach Resort and Majorda Beach Resort. He is very talented in hot and cold kitchen especially in the art of ice and vegetable carving. His experience and talent supercedes each other. He decided to take up the challenges demanded by the cruise industry and served sucessfully for a good span of 13 years, also becoming a Sous Chef there. Wanting a change he then decided to reposition in Goa and take up his second passion for teaching and is presently with ACCLA as a Head Chef.

Paul Fernandes

Paul Fernandes

Chef

Paul Fernandes has been having an outstanding career in the Hotel and Cruise industry for over 30 years. He has done his Hotel & Institutional Management in Mumbai, served the Taj Intercontinental in Mumbai for around seven years, and a brief stint in Bahrain, before setting sail on the Cruise ships in the late eighties. In a very short span of time he rose to the position of a Sous-Chef and eventually served three cruise lines within 17 years before anchoring himself back home in Goa. He has been an Executive Chef for three and four star hotels. Presently he is with ACCLA as one of the two Chef faculty.