Culinary Arts Diploma
Culinary Arts Diploma
Culinary Arts Diploma
Culinary Arts Diploma
Train as a chef. Cook every day. Build real skills.
Learn in real kitchens with real chefs.
Hands-on training from day one.
Train as a chef. Cook every day. Build real skills.
Learn in real kitchens with real chefs.
Hands-on training from day one.
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Japanese•Italian•Korean.Mexican
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Chinese•French•Greek.Mediterranean
Overview
The program starts by building your base. You learn how a real kitchen works before anything else. You get familiar with tools, ingredients, and safety from day one. You touch, smell, and work with real herbs, spices, and equipment used in professional kitchens. This stage helps you move with confidence and discipline inside the kitchen.
Duration
2 years
Daily Cookery Training
Once the basics are clear, you start cooking every week. You prepare multiple dishes across different categories so your hands get used to real work. You cook rice dishes, vegetables, seafood, meats, chicken, and potatoes. This daily cooking builds speed, control, and consistency. You stop guessing and start understanding how food behaves.
Plating and Modern Cooking Techniques
At this level, presentation becomes part of the skill. You learn how to plate dishes cleanly and professionally. You are introduced to modern cooking techniques and basic molecular gastronomy. Food is no longer just cooked, it is presented with intention. This stage helps you develop your own style as a chef.
Banquet and Live Service Experience
You gain experience cooking for real people. You work with your classmates to prepare and serve full-course meals during banquet events. Family and guests attend these services. You experience teamwork, coordination, and real kitchen flow. This is where training feels like real work.
Food Safety and Professional Standards
Alongside cooking, you are trained in food safety and hygiene. The program includes familiarization with HACCP and GMP standards. You learn proper food handling, cleanliness, and kitchen discipline. These standards are required in professional kitchens and overseas employment.
The Result
By the end of the program, you are prepared for real kitchen work. You graduate with hands-on experience, professional habits, and confidence. The skills you learn can be used in restaurants, hotels, catering, or international kitchens. You are trained to work, not just to graduate.
Overview
The program starts by building your base. You learn how a real kitchen works before anything else. You get familiar with tools, ingredients, and safety from day one. You touch, smell, and work with real herbs, spices, and equipment used in professional kitchens. This stage helps you move with confidence and discipline inside the kitchen.
Duration
2 Years
Daily Cookery Training
Once the basics are clear, you start cooking every week. You prepare multiple dishes across different categories so your hands get used to real work. You cook rice dishes, vegetables, seafood, meats, chicken, and potatoes. This daily cooking builds speed, control, and consistency. You stop guessing and start understanding how food behaves.
Plating and Modern Cooking Techniques
At this level, presentation becomes part of the skill. You learn how to plate dishes cleanly and professionally. You are introduced to modern cooking techniques and basic molecular gastronomy. Food is no longer just cooked, it is presented with intention. This stage helps you develop your own style as a chef.
Banquet and Live Service Experience
You gain experience cooking for real people. You work with your classmates to prepare and serve full-course meals during banquet events. Family and guests attend these services. You experience teamwork, coordination, and real kitchen flow. This is where training feels like real work.
Food Safety and Professional Standards
Alongside cooking, you are trained in food safety and hygiene. The program includes familiarization with HACCP and GMP standards. You learn proper food handling, cleanliness, and kitchen discipline. These standards are required in professional kitchens and overseas employment.
The Result
By the end of the program, you are prepared for real kitchen work. You graduate with hands-on experience, professional habits, and confidence. The skills you learn can be used in restaurants, hotels, catering, or international kitchens. You are trained to work, not just to graduate.
Overview
The program starts by building your base. You learn how a real kitchen works before anything else. You get familiar with tools, ingredients, and safety from day one. You touch, smell, and work with real herbs, spices, and equipment used in professional kitchens. This stage helps you move with confidence and discipline inside the kitchen.
Duration
2 Years
Daily Cookery Training
Once the basics are clear, you start cooking every week. You prepare multiple dishes across different categories so your hands get used to real work. You cook rice dishes, vegetables, seafood, meats, chicken, and potatoes. This daily cooking builds speed, control, and consistency. You stop guessing and start understanding how food behaves.
Plating and Modern Cooking Techniques
At this level, presentation becomes part of the skill. You learn how to plate dishes cleanly and professionally. You are introduced to modern cooking techniques and basic molecular gastronomy. Food is no longer just cooked, it is presented with intention. This stage helps you develop your own style as a chef.
Banquet and Live Service Experience
You gain experience cooking for real people. You work with your classmates to prepare and serve full-course meals during banquet events. Family and guests attend these services. You experience teamwork, coordination, and real kitchen flow. This is where training feels like real work.
Food Safety and Professional Standards
Alongside cooking, you are trained in food safety and hygiene. The program includes familiarization with HACCP and GMP standards. You learn proper food handling, cleanliness, and kitchen discipline. These standards are required in professional kitchens and overseas employment.
The Result
By the end of the program, you are prepared for real kitchen work. You graduate with hands-on experience, professional habits, and confidence. The skills you learn can be used in restaurants, hotels, catering, or international kitchens. You are trained to work, not just to graduate.
Overview
The program starts by building your base. You learn how a real kitchen works before anything else. You get familiar with tools, ingredients, and safety from day one. You touch, smell, and work with real herbs, spices, and equipment used in professional kitchens. This stage helps you move with confidence and discipline inside the kitchen.
Duration
2 Years
Daily Cookery Training
Once the basics are clear, you start cooking every week. You prepare multiple dishes across different categories so your hands get used to real work. You cook rice dishes, vegetables, seafood, meats, chicken, and potatoes. This daily cooking builds speed, control, and consistency. You stop guessing and start understanding how food behaves.
Plating and Modern Cooking Techniques
At this level, presentation becomes part of the skill. You learn how to plate dishes cleanly and professionally. You are introduced to modern cooking techniques and basic molecular gastronomy. Food is no longer just cooked, it is presented with intention. This stage helps you develop your own style as a chef.
Banquet and Live Service Experience
You gain experience cooking for real people. You work with your classmates to prepare and serve full-course meals during banquet events. Family and guests attend these services. You experience teamwork, coordination, and real kitchen flow. This is where training feels like real work.
Food Safety and Professional Standards
Alongside cooking, you are trained in food safety and hygiene. The program includes familiarization with HACCP and GMP standards. You learn proper food handling, cleanliness, and kitchen discipline. These standards are required in professional kitchens and overseas employment.
The Result
By the end of the program, you are prepared for real kitchen work. You graduate with hands-on experience, professional habits, and confidence. The skills you learn can be used in restaurants, hotels, catering, or international kitchens. You are trained to work, not just to graduate.
