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This program provides culinary courses which involve hands-on experience on all fundamental cooking methods and practices. This course provides a balance of foundation skills, practice, and study of world cuisines. This is primed for those who envision working as a chef for hotels, restaurants, or as entrepreneurs and for all those who want to pursue cooking as a hobby. The pupils are taught to prepare a wide range of international dishes such as Chinese, Indian, Continental, and Japanese along with food safety (HACCP) and Occupational health and safety (OHS) practices and discover a whole new world of delicious food.

Course duration

4 Week, 3-3.5Hrs/day


The program is open for all interested individuals.

Curricular Structure

  • The Food Service Industry
  • Basic Hygiene and HACCP Principles
  • Tools and Equipment
  • Mise en place
  • Basic Cooking Principles 
  • Different Styles of Cuisine Preparation
  • Cooking Meats and Game
  • Cooking Poultry and Game Birds
  • Fish and Shellfish
  • Cooking Vegetables
  • Stocks, sauces, and Soups
  • Vegetables, Fruits, Egg, Legumes, grains, pasta, and other starches
  • Salads and Salad Dressings
  • Food Presentation and Garnish

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