Eyewitness News – JIMBARAN
25 September 2026
The Academy of Pastry and Culinary Arts (APCA) Indonesia will officially open APCA Bali in October 2026, with classes for its first intake beginning on 19 October 2026. The opening marks APCA Indonesia’s continued commitment to expanding access to professional culinary and pastry education, while creating stronger pathways for Indonesian talent to enter the hospitality, pastry and culinary industries at both national and international levels.
APCA Bali is envisioned not simply as an expansion of a pastry and culinary school, but as a platform designed to prepare a new generation of pastry and culinary professionals through a combination of professional training, international exposure, talent development, and career pathways. Bali was selected for its unique position as one of Indonesia’s most internationally connected hospitality, pastry and culinary destinations, supported by a dynamic ecosystem of hotels, resorts, restaurants, cafés, bakeries, and other food and hospitality businesses.
APCA Bali was introduced to the media during a gathering in Jimbaran on 25 September 2026, providing an early look at its programmes, learning approach, facilities, and the opportunities available to future students.
Training for the Industry, Not Just for Graduation
APCA places practical training at the centre of its education model. Its programmes are built around a progressive curriculum with approximately 90 percent hands-on training, supported by relatively small class sizes to provide students with closer mentoring, feedback, and guidance from experienced chef instructors.
APCA’s full-time programmes include the Advanced Diploma in Pastry & Bakery Arts and the Advanced Diploma in Culinary Arts, both designed as intensive nine-month programmes. The APCA learning experience includes approximately 1,440 hours of hands-on training.
In the Pastry & Bakery Arts programme, students’ progress from foundational techniques to more advanced skills, including boulangerie, viennoiserie, cake decoration, modern French pastry, plated desserts, chocolate and pralines, artisan and sourdough breads, gelato, chocolate display, and sugar arts.
The Culinary Arts programme is designed for students who want to build strong foundations for professional kitchen environments, covering core techniques, advanced cooking methods, international cuisines, and flavour development.
From Bali to the World
One of APCA’s key differentiators is its belief that pastry and culinary education should be the beginning of a longer professional journey. Beyond classroom and kitchen training, APCA provides access to a wider network of opportunities, including internships in Indonesia and overseas, as well as pathways into five-star hotels, Michelin as well as fine-dining restaurants, bakeries, patisseries, and other professional hospitality environments.
Competitions are also an important part of APCA’s talent development approach. Over the years, APCA Indonesia and the wider APCA network have recorded achievements across pastry, culinary, gelato, and chef competitions in Indonesia and internationally. This approach reflects the positioning of APCA Bali: From Bali to the World. APCA Bali aims to make professional education in Bali a starting point for Indonesian talent to build experience, develop professional standards, participate in competitions, gain international exposure, and pursue global pastry and culinary careers.
Chef Louis Tanuhadi: Building Indonesia’s Next Generation of Culinary and Patisserie Talent
According to Chef Louis Tanuhadi, Director & Executive Pastry Chef of APCA Indonesia, professional culinary and pastry education goes far beyond technical skills. “We want APCA students to do more than cook well or produce excellent pastry. They need to understand discipline, creativity, consistency, and the professional standards required to succeed in the industry.”
He added that the opening of APCA Bali also creates an opportunity to bring professional education closer to one of Indonesia’s strongest hospitality ecosystems. “Bali has a highly dynamic hospitality industry with strong international connections. Through APCA Bali, we hope to create more opportunities for young Indonesians to train seriously, gain broader exposure, and build careers that can take them to the international level.”
Chef Louis has more than 30 years of industry experience and has led APCA Indonesia since the institution opened its Indonesia branch in 2019. APCA Indonesia was established with the mission of helping Indonesian chefs and pâtissiers develop their potential and compete at an international level.
Bali as a Learning Environment and Career Gateway
The opening of APCA Bali also reflects a broader opportunity for Bali to strengthen its role not only as a tourism and hospitality destination, but as a place where professional pastry and culinary talent can be developed.
For students, studying in Bali provides proximity to a diverse hospitality ecosystem that includes international hotels, resorts, restaurants, bakeries, cafés, and food businesses serving both domestic and global audiences.
APCA Bali is therefore designed to connect three important elements: education → industry exposure → career opportunity. Career pathways for APCA graduates can include roles such as pastry chef, chocolatier, baker, gelato specialist, executive chef, restaurant owner, food stylist, food writer, restaurant manager, and research and development professional.
First Intake Begins 12 October 2026
APCA Bali will begin classes for its first intake on 12 October 2026. Ahead of the first class, prospective students and families are invited to learn more about the programmes, learning system, admissions process, campus visits, and available career pathways.
The opening of APCA Bali carries a simple message: APCA Bali is not simply opening a new pastry and culinary school. It is opening a pathway from professional training in Bali to opportunities in the international pastry and culinary industry.
The Next Generation of Indonesian Chefs Starts Here at APCA Bali October 2026.
Reporter : Daniel Herry
