CULINARY FULL TIME PROGRAM

CHECK OUT OUR FULL TIME PROGRAM

This is primed at those who envision to work as a cuisine chef for 5-star hotels, leading restaurants or as entrepreneurs- a whole gamut of different individuals to cater to. This finely crafted 9-month course begins from the scratch and takes you to the advanced level, increasing your dexterity over all major international cuisines. The USP of this course lies in its hands on approach where every student makes his/her own product in the kitchen. Additionally, certification from City & Guilds, London adds to the options of exploring the employment opportunities overseas.

For those who want to pursue cooking as a hobby, or working professionals who run short of time to pursue our Full-Time course, join the Part-Time Program

Course Package

Diploma Program

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    6 Months : 9am to 5pm

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    Monday to Friday

What can you look forward to?

  • This course is handcrafted for beginners
  • 960 Hours of Complete Hands on Training
  • Training from Chefs of International Repute
  • You will be granted an international recognized diploma by City & Guilds UK
Next Intake: 18th May 2020

NOTE: After completing Diploma Program, upgrade to the Advance Diploma Program by enrolling in our next 3 Months Course. So, you will get a total of 9 Months of Training.


Topics

TOPICS TO BE COVERED

  • Theory - Food and safety Hygiene
  • Knife skill, cutting technique
  • Identification of Ingredients
  • Principles of Cooking
  • Vegetables and Potatoes
  • Stocks & Basic Sauces
  • Basic Soups
  • Eggs
  • Fish & Shellfish
  • Meat & Poultry
  • Grain & Pasta
  • Plated Desserts
  • Assessment
Topics

TOPICS TO BE COVERED

  • Theory
  • Breads
  • Buffet & Staff Meals
  • Complex Sauces
  • Food Preservation & Process Vinaigrette
  • Force Meat & Process Product
  • Game & Lamb
  • Indian Cuisine
  • Thai Cuisine
  • Plated Desserts
  • Modern French Pastries
  • Final Assessment

FEE STRUCTURE

Total Fee   : RS. 3,39,000 + GST
Inclusion: Uniform, Ingredients, Study Material, Students can consume/take products home
Exclusion: C&G Fees, Accomodation, Travel, Lunch, Toolkit, Kitchen Shoes and any other personal expenses

Course Package

Advanced Diploma Program

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    9 Months: 9am to 5pm

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    Monday to Friday

What can you look forward to?

  • This course is handcrafted for beginners
  • 1440 Hours of Complete Hands on Training
  • Training from Chefs of International Repute
  • You will be granted an international recognized diploma by City & Guilds UK
  • Internship with Branded Hotels & Leading Bakery Chains
  • Job Placement assistance with Branded Hotels & Leading Bakery Chains
Next Intake: 18th May 2020
Note: After Advance Diploma, study for two weeks in our Malaysia Academy free of cost
Topics

TOPICS TO BE COVERED

  • Theory - Food and safety Hygiene
  • Knife skill, cutting technique
  • Identification of Ingredients
  • Principles of Cooking
  • Vegetables and Potatoes
  • Stocks & Basic Sauces
  • Basic Soups
  • Eggs
  • Fish & Shellfish
  • Meat & Poultry
  • Grain & Pasta
  • Plated Desserts
  • Assessment
Topics

TOPICS TO BE COVERED

  • Theory
  • Breads
  • Buffet & Staff Meals
  • Complex Sauces
  • Food Preservation & Process Vinaigrette
  • Force Meat & Process Product
  • Game & Lamb
  • Indian Cuisine
  • Thai Cuisine
  • Plated Desserts
  • Modern French Pastries
  • Final Assessment
Topics

TOPICS TO BE COVERED

  • Theory (Menu planning, budgeting & new unit opening)
  • Basic Molecular and sous vide
  • Classic French Cuisine
  • Italian Cuisine
  • Tandoor cuisine
  • Savoury Canapes
  • Ice Cream & Gelato
  • Plated Dessert
  • Middle eastern cuisine
  • A La Carte & Food Wine Combination
  • Garnish & Dehydration
  • Final Assessment

FEE STRUCTURE

Total Fee   : RS. 5,09,000 + GST
Inclusion: Uniform, Ingredients, Study Material, Students can consume/ take products home
Exclusion: C&G Fees, Accomodation, Travel, Lunch,Toolkit, Kitchen Shoes and any other personal expenses
Note: Pay for Advance Diploma at once & get a cash discount of Rs. 50, 000.

PLACEMENTS

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