Running a food business is not about having a good recipe. It is not about just loving to cook. It is about systems. It is about knowing what to sell. It is about setting up the right kitchen. It is about building a brand. It is also about costing. And marketing. And managing teams. And knowing how to grow without making expensive mistakes.
Culinary Craft in Mumbai offers a detailed seven-day Entrepreneurship Course designed only for people who want to start their own food business. This is not a cooking course. No recipes are taught. No food preparation is done. This program is for founders. It is for home bakers who want to scale up. It is for culinary students who want to set up something of their own. It is for café owners and cloud kitchen aspirants who need direction.
The course runs in Powai at the Culinary Craft studio. Each session runs for three hours. The entire program is taught in a classroom format. Each day covers one major business topic. Each topic is broken into tasks and workflows. Templates and planning sheets are provided. Students work on real business models. They build their plan as the course moves forward.
Start with concept. End with a business roadmap
Most people who want to start a food business feel stuck at the idea stage. They want to do something but they do not know what format is right for them. Some are unsure if they should start a bakery. Some are thinking about a dessert studio. Others want a home kitchen. Or a delivery brand. Some want to go straight into a café. This course helps you decide.
The first session is about defining your concept. You work on your idea. You refine your vision. You learn how to pick a niche. You work on your brand story. You shape your identity. You also learn how to find your customer type. This is not a creative exercise. It is a business decision. And every decision is backed with logic.
Once your brand idea is clear you move to the next phase.
Menu planning and product development
Your menu is your product. A bad menu ruins a good idea. A confusing menu hurts your costing. A menu that is not planned for production becomes a liability. Culinary Craft teaches you how to avoid this.
You learn how to plan a profitable menu. You study portion sizes. You calculate food cost. You practice pricing. You learn how to reduce waste. You build menu flow. You design combos. You match customer needs with your idea. You also learn how to avoid overloading your kitchen with too many items.
You work on your own product line during the course. You get feedback from the trainer. You test your costing sheet. You leave with a working menu plan.
Kitchen planning and workflow setup
Most new food businesses make mistakes while setting up their kitchen. The layout is wrong. The flow is broken. Equipment is not planned. Inventory is unmanaged. Vendor issues keep piling up. You lose time. You lose money.
This course teaches you how to plan your kitchen the right way. You study layouts for different formats. You learn how to divide hot and cold prep. You learn how to select equipment based on your volume. You work on your own kitchen plan. You test workflows. You also learn how to manage inventory without chaos. Vendor management is part of this topic. So is cost control.
This is not just about commercial spaces. Even home kitchen setups are covered. You are taught how to scale without renting large spaces. You are shown how to make the most of a limited area.
Licensing and compliance
Running a food business in India comes with paperwork. You need to understand the basics before you launch. That includes food safety. That includes business registration. That includes taxation.
Culinary Craft covers FSSAI licensing. You also learn about GST. You learn how to apply for approvals. You understand what documents are required. You study how to deal with vendors. You learn how to structure your costing to include taxes and delivery fees. You also learn how to plan for scaling.
You are not just told what to do. You are given checklists. You are shown real examples. You get to ask questions and build your own documentation plan.
Digital marketing and brand growth
Once your product is ready, you need customers. That means marketing. You cannot depend only on word of mouth. You cannot rely on low pricing. You need to build a brand. You need to create interest. You need to keep people engaged. That is what this part of the course teaches.
You learn how to build your presence on Instagram. You learn how to manage a Facebook page. You learn how to update your Google Business account. You also learn how to respond to customer reviews. You learn what to post and when to post it. You plan campaigns. You build stories. You track your content. You do not outsource it. You build it yourself.
Ad basics are also covered. That includes paid promotions on Meta. That includes target setting. That includes basic ad tracking.
You also study customer behaviour. You learn how to test offers. You learn how to plan a launch. You learn how to create recall. You plan your own strategy as part of the training.
Food photography and content creation
People buy with their eyes. Your food has to look right. You do not need a DSLR. You do not need a professional shoot. You need basic skills. You need consistency. That is what this module covers.
You learn how to take food photos with your phone. You learn how to use natural light. You learn how to shoot overhead. You also learn how to style your product. You study framing. You fix colours. You build templates. You test captions. You learn how to build content that works.
Culinary Craft gives you a sample kit to work with. You shoot during class. You get feedback. You learn what works and what doesn’t. You also build a week of planned content for your own brand idea.
Team management and daily operations
Many food businesses fail because the daily work is unstructured. There are delays. There is confusion. Quality drops. Orders are missed. Owners burn out.
This module helps you build systems. You learn how to set roles. You learn how to create prep sheets. You learn how to write task lists. You plan your own operations manual. You study how to hire. You also study how to train. You practice feedback loops. You build your own workflow chart.
You do not get theory. You get structure. You do not get jargon. You get tasks.
Case studies and real challenges
The course ends with guest talks and real case study breakdowns. Founders from food businesses come and share what worked for them. They also share what failed. These are not filtered stories. These are actual timelines. You are allowed to ask questions. You are shown what the journey really looks like.
Culinary Craft also includes a challenge module. You are given a mock brand idea. You are told to build a business plan from scratch. You present it. You get feedback. You fix it. You leave with a plan that you can take live.
Who should join
This course is made for future food founders. That includes people who are ready to launch. That includes people who are still planning. That includes home bakers who want to scale up. That includes culinary students who want to build their own brand instead of joining a kitchen. That also includes people who already run a food business but want to organise it better.
The only requirement is clarity of intent. This is not for hobbyists. This is not for passive learners. This is for people who want to take action.
A course that builds your business from the ground up
By the end of the course, you have a plan. You have a menu. You have a costing sheet. You have a kitchen layout. You have your brand name. You have your marketing draft. You also have your compliance checklist. You leave with structure. You leave with answers. You leave ready.
Culinary Craft has built this program based on what real founders face. Every session is backed by experience. Every task is practical. Every result is measurable.
If you want to build your food business with confidence and clarity, this is the course you need. If you are serious about starting right, join the Entrepreneurship Course at Culinary Craft.
FAQs
- Is cooking taught in this course?
No. This course does not include any cooking. It is focused only on setting up and running a food business. All sessions are theory-based with worksheets and planning tools.
- Do I need to have a business idea before joining?
No. You can join even if you are still exploring options. The first part of the course helps you develop your concept. You will leave with a clear plan.
- Will I get help with licenses and documentation?
Yes. You will learn how to apply for FSSAI. You will also understand GST. You will be shown how to organise vendor contracts and paperwork needed to start legally.
- Do I need any previous experience to join?
No. The course is beginner-friendly. It is designed for first-time entrepreneurs. You do not need to be from a culinary background. You only need a serious interest in starting a food business.
- Will I get a certificate after completing the course?
Yes. You will receive a certificate from Culinary Craft after completing all sessions and assignments. This confirms that you were trained in business setup and planning for the food industry.
