Most Famouse Colleges In India

1 . R. K. College of Systems & Management
We have campuses in New Delhi and Firozabad (U.P.). With due university affiliations, R. K. Colleges offers a choice of exciting and academically stimulating courses. We feel pride in offering various self-designed courses for executives, housewives and for General IT awareness. RKCSM is backed by its competent and co-operative staff and strong infrastructure including: Latest air-Conditioned Computer Labs having number of computer terminals with 24 hour power backup & latest softwares; Spacious, Airy classrooms; Well stacked library with subscription to a number of magazines and journals; Electronic/ Audio Visual Teaching aids; Unlimited machine hours to all the students, internet Access.
2 . Christ College
Christ College was selected for the Best Campus Award by the Bangalore Urban Art Commission for four consecutive years, 1996 through 2000. Well maintained gardens and buildings, air-conditioned Seminar Halls, Panel Room, Conference Hall, Assembly Hall, Terrace Garden, Auditorium, Health Club, Kiosk and all the requirements of an institute of higher learning are the unique features of our college. Our college has the rare distinction of being the first college in Karnataka to be accredited by National Assessment and Accreditation Council (NAAC), an independent Council under UGC. In the colleges in Bangalore all administrative works of the college are computerized. The four computer labs are equipped with the latest Intel microprocessor based computers.
3 . Flash Frame Visuals Academy of Film & Television
The Flash Frame Visuals Academy was founded on the ideology that ‘hands on practical training’ combined with best industry practices is more productive than years of theoretical study for filmmakers. This educational model allows students to accomplish more in less time.
We believe that a filmmaker should have an extensive and expert level knowledge in all the dimensions of film making, from being a director to capturing it as a cinematographer, assembling the visuals in an edit room and adding sound to it.
4 . Indian Board of Alternative Medicine (Department of Distance and Continuing Education)
Indian Board of Alternative Medicines (Department of Distance and Continuing Education) is a Government registered institution, internationally recognized and the largest organization of Alternative Medicines in India. The Board is duly incorporated under Act XXVI of 1961 of Government of West Bengal, based on the Central Government of India Act XXI of 1860 and the Literary & Scientific Institutions Act, 1854.
The Board is also internationally affiliated with the IAEWP - An Affiliate of the United Nations, ECOSOC, UNICEF and UNESCO.
I.B.A.M. is the only organization in India to be recognized by and affiliated to the United Nations University for Peace (an international inter-governmental university established UN Resolution No. 35/55/5/XII/80) and duly recognized by the Government of India which is a signatory to the international agreement for the establishment of the University for Peace and Charter of the University for Peace of the UN.
5 . Acharya's Bangalore Business School
Acharya's Bangalore Business School (ABBS) is located off Magadi Road in Bangalore in south-east Karnataka. We provide a wide variety of programs in the fields of Life Sciences, Allied Health Sciences and Management. ABBS anchors exceptional education, supreme culture and mentoring young minds to brilliant talents in their respective fields.
At ABBS, the curriculum structure is based up on the practical inputs and creative features; inspiring the student's thought process in capturing the concepts in the right sense and enable them to draw logical conclusions.
Acharya's Bangalore Business School has been affiliated to Bangalore University and Rajiv Gandhi University of Health Sciences, and recognized by AICTE, Ministry of HRD, New Delhi and the Government of Karnataka. Our faculty comes from premier educational institutions in India and prestigious universities from abroad.
Life sciences demand a significant magnitude of practical expertise to accomplish careers on the global platform. There has been a demand for paramedical professionals as the health care industry progresses towards treatment specifications.
6 . Asian Academy of Culinary Art
Asian Academy Of Culinary Art (AACA) in New Delhi is a global cookery academy under the guidance and leadership of a 5 star hotel executive chef and professional team with international exposure. We are conveniently located above Khidmat Bar & Restaurant in the Kalkaji District in South Delhi. We provide comprehensive training in culinary technologies with many different methods of teaching in kitchens, under the guidance of world class chefs. We provide the highest level of culinary instruction through a world class program.
AACA focuses its academic programs to the future needs of the culinary industry, through unique, up to date and industry relevant programs. Each diploma holder from AACA leaves with the skills to launch an exciting career, not only in the worlds leading hotels, restaurants or resorts, but also as food writers, instructors and more.
AACA honours its commitments through an expanding international way of teaching, learning and research conducted in conjunction with the development of different products and services. The AACA also works with industry and other training divisions. Courses are taught by professional chefs and experienced faculty members.
7 . Aat Media College
Access Atlantech (AAT) is one of the leaders in integrated media education in India, and was established with the motive to bring in a unique, world-class educational system to cater to the needs of the Indian Media and Entertainment Industry. We have a number of locations throughout the country including New Delhi in Delhi, Chennai in Tamil Nadu, Mumbai in Maharashtra, Bangalore in Karnataka, Kochi, Kozhikode and Thiruvananthapuram in Kerala and Dibrugarh in Upper Assam. We are also based in London (UK).
AAT furthered its interest in the industry by establishing a pan - India presence for all its programmes by partnering some of the world’s biggest names in education such as SAE, IGNOU, Dibrugarh University, Digidesign and more.
Today, AAT stands for an educational experience hallmarked by academic rigor in a curriculum interwoven with current industry requirement and research, beyond-the-classroom interaction and unparalleled student services in true AAT tradition of excellence. AAT will focus on key functional areas of education, knowledge bank building, content from and for education and content generation for consumers.

8 . International Institute of Culinary Arts, New Delhi

International Institute of Culinary Arts (IICA) is located in the heart of prestigious South Delhi in the heritage site of Hauz Khas. We offer a wide variety of culinary arts programs and short term chef courses to meet the requirement of all levels of chefs or established professionals. We welcome all students who have potential of learning and perfecting culinary art. In addition to education, we are a single window service provider for all areas concerning food and beverages business.
IICA has been established in partnership with Llandrillo College, Wales, UK and Humber College, Toronto, Canada in response to meet the growing demand for professional chefs within the hospitality and catering industry worldwide.
International Institute of Culinary Arts is a unit of Datta Hospitality Management Support Services (DHMSS) and has been founded by Virender S Datta, a leading hotelier and renowned chef. The institute boasts of international standards and is accredited by global partners including Indian Culinary Forum (ICF).
We are committed to producing a well-qualified and highly effective, mobile and dedicated work force to answer the industry’s needs globally.

Cryogenic Cooking

Liquid nitrogen can transform oil, berries and even hamburgers
Since man’s discovery of fire, cooking has been mainly a process of subjecting food to high temperatures that chemically alter its color, taste and texture. But the invention of cryogenic technology has handed chefs an exciting new tool—liquid nitrogen—for transforming food in fun and surprising ways. In our culinary research laboratory, we use this ultra­-cold liquid to cryopoach oils, cryoshatter cheese, cryopowder herbs and cryograte meat. It is great for making instant ice cream and perfectly cooked hamburgers.
For many years the coldest substance chefs had ready access to was dry ice (frozen carbon dioxide), which sublimates directly to CO2 gas at –109 degrees Fahrenheit. Although dry ice has some interesting culinary uses, its solid form limits its utility. Nitrogen boils at a far colder temperature: –321 degrees F, about as many degrees below zero as hot fryer oil is above zero. And because nitrogen melts before it vaporizes, unlike carbon dioxide, it is relatively easy to store as a liquid and pour over food or into a bowl. Because its viscosity is about one-fifth that of water and it has relatively low surface tension, liquid nitrogen flows rapidly into nooks and crannies in foods, such as hamburger patties, that have rough or irregular surfaces. The cooks at our lab use it to make fantastic burgers that are first slow-cooked to medium rare, then dunked briefly in liquid nitrogen to freeze a thin layer of the exterior and, finally, deep-fried. The deep-frying creates a perfect brown crust and thaws the frozen layer but does not overcook the interior.
Liquid nitrogen also makes hard freezing fast and convenient. Spanish chef Quique Dacosta uses it to solidify Parmesan foam, which he then dusts with powdered, flash-frozen mushrooms to make faux truffles. The stuff also makes quick work of disassembling blackberries into individual drupelets and shattering dollops of oil into tiny shards that thaw in minutes.
Speed is crucial for freezing foods without damaging their texture. In general, the faster the freezing process, the smaller the ice crystals and the less they disrupt the cellular structure of the food. Since the 1970s chefs have used liquid nitrogen to make supersmooth ice cream. More recently, chefs have started using it to flash-freeze delicate foods such as foie gras. Because liquid nitrogen is a relatively new addition to the kitchen, many other applications of this versatile fluid still await discovery.