Cooking Academy is an ISO 9001:2000 certified institute. Cooking Academy is India’s 1st cooking art training center which is ISO certified. Cooking Academy started in December 2006. It is training center where the students can learn on different streams like dishes according to different state ,religion, festivals etc.Founder of the cooking academy Mrs Akanksha Rai (Academic head).She was assisted & encouraged by her husband MR Prasanna Rai (Managing director of cooking academy).Precious help & assistance provided by Alka Gautam (centre head). Main vision of the cooking academy is to teach the cooking in easiest style, so one can make & prepare food tasty & easily. Main motto is to bring & create interest of women in the field of cooking art. The mission of academy is to bring new taste so the customer can get it from the academy, which in turn helps & force them to create new variations by themselves.Cooking academy is educational institutes where students learn the cooking and culinary programs of their liking. Cooking schools are also known as Culinary Schools. The food industry is growing at an accelerated pace and has immense potential to grow further. Hundreds of restaurants and eateries are opening every month. As the food industry grows, careers in food industry increase. Cooking schools serve in a long way in meeting the career demands of the food industry. If you have passion for food and want to make a career as a professional in the food industry then you should join cooking academy to get an entry into the food service industry. Cooking academy is stepping stones towards careers in food service industry. Cooking academy teaches students culinary skills, hotel management, and tries and achieves a level of expertise in a wide area of culinary related fields. Cooking schools students’ are educated by applying a hands-on approach to teaching. Students of culinary schools learn food industry know-hows along with how to apply the gain knowledge in their profession. Students of cooking academy definitely have a competitive edge when starting in their career than non-culinary school graduates.