Baker

Formal Training Programs:
Aspiring chefs may pursue formal training through culinary programs offered by community colleges, universities and culinary institutes. Some chefs complete certificate programs that typically last a few months, while others earn 2-year associate's or 4-year Bachelor's degrees. Culinary programs focus on in-class instruction and hands-on training in the kitchen. Courses commonly include safety and sanitation, baking and cooking techniques, food preparation and nutrition. Depending on the programme, students may be required to complete internship programs. Apprenticeship Programs:
Alternatively, potential chefs could also obtain culinary knowledge through formal apprenticeships, which combine hands-on training with classroom education. Culinary schools and food-industry organizations, such as the American Culinary Federation (ACF), sponsor apprenticeships. Apprenticeship opportunities may also be available through unions affiliated with the U. S. Department of Labor. Voluntary Certification:
Professional chefs can demonstrate their culinary skills and increase their advancement opportunities by earning voluntary certification. For example, the ACF offers 14 different certification designations for culinary professionals (www.acfchefs.org). Eligibility requirements vary by level of certification but typically entail minimal amounts of work experience and post-secondary education. Qualified candidates must pass both a written and practical exam. After becoming certified, chefs must renew certification every five years by completing at least 80 continuing education hours.

Hello Neeraj,
Admission is through counseling conducted by National Council of Hotel Management and Catering Technology based on the rank obtained in National Council of Hotel Management and Catering Technology Joint Entrance Exam NCHMCT JEE. Its previous year cutoff for taking admission here :-
All India (Round 3) : Rank - 5612
All India (Round 2) : Rank - 4848
All India (Round 1) : Rank - 3290
All you need is Passion, talent, skill, practice, sacrifice, and Luck. You must be passionate about not only food, but those that make the food, serve the food, and grow the food. You must be passionate about every aspect of the industry. The food, the crews (as crazy as we all are), the books, the counting, and the cleaning. You have to get huge grain of talent. It may only be a grain at first, but if you burn water, you will never be a great chef. You may train up to be an adequate cook. That will be it. Skill comes with practice:- Hours and hours, days and weeks, years of constant conscious practice of skills. Hours of eyes searing onion chopping. Hours of knuckle busting veg peeling. Hours of face steaming soup and sauce stirring. The master fails more times than the apprentice has tried. Sacrifice:- You sacrifice everything in this field. You sacrifice social time since everyone is out playing and relaxing while you are feeding the masses. Their relax time is your busy rush time. You work long hours and sacrifice your skin on the alter of your career. If you do not put your career above all else, you won't make it. If you have any attachments that require attention, you will either fail, or lose them. Luck:- You can have everything going for you. You might have the passion, the skill, the practice, you can sacrifice everything on the alter of your career, but if you do not have things break your way, you will only be a good chef. The greats all admit to a good chunk of their success being due to luck. One bad kitchen can ruin you. All of these things are needed to become one of the great chefs. I hope this will help you a lot in your life.
Good luck.