PROGRAM OVERVIEW 

The course combines practical and theoretical learning, helping students develop professional culinary techniques, kitchen confidence, food presentation skills, and industry-standard training required in today's world.

The 8-Week Professional Culinary Diploma Program is also designed for those who want to pursue a professional career in the food industry, open a restaurant, run a food business, or gain deeper knowledge of food costing, menu planning, and kitchen management. It includes everything in the 6-week program plus advanced culinary and business training.

*Come to school, learn properly, and focus on building your skills and career.

FIRST MONTH: ORIENTATION, KNIFE SKILLS - BREAKFAST AND CULINARY FOUNDATIONS.

MODULE 1 - INTRODUCTION TO THE CULINARY WORLD

• Kitchen hygiene and food safety

• HACCP Training 

•  Culinary terms and mise en place

•  Knife skills and vegetable cuts

•  Basic cooking methods: boiling, sauteing, blanching, braising, steaming

MODULE 2- Stocks, Soups, and Sauces.

•   French stock and broth (white, brown, fish and vegetable)

•   Hot and cold Appetizers: lentil soup, fish cake, chicken and corn soup, gazpacho

•   Mother sauces: Bechamel, Veloute, Espagnole, Hollandaise and Tomato 

• Sauce consistency and finishing.

MODULE 3- GARNISHING TECHNIQUE 

• Making different types of puree

• Making different types of Tuile

• Fine Dining Plating Techniques 

MODULE 4- CONTINENTAL BREAKFAST

•   Understanding egg structure and cooking principles

•   Breakfast: Continental, English Breakfast 
Pancakes, waffles, French toast, crepes.

MODULE 5 - SALADS AND DRESSING

•   Types of salad: vegetable, protein salad and mixed salads.

•   Caesar salad, Waldorf , Cobb salad, Pasta salad

•   Salad dressing: Vinaigrette, Thousand Island,

MODULE 6- SANDWICHES AND BURGERS 

• Making different types of toast and sandwiches: club sandwich, chicken sandwich, veg sandwich 

• Different types of wraps and tacos, chicken wraps, and salsa

• Chicken and beef burgers