Who can apply?
Those holding 3 years or more of chef experience, between the ages of 18 – 55; kitchen professionals wanting to strengthen their career by getting educated on service standards and certify their applied experience with an international cetificate.

How long is the course?
104 hours spanning 13 weeks.

What will i learn?


  • Menu planning
  • Purchasing
  • Costing
  • Food safety
  • Nutrition
  • Cost calculation
  • Nutrition

  • Soups
  • Soups
  • Cold food prep
  • Cold food prep
  • Roasting
  • Baking
  • Introduction to bread making

  • Fabricating poultry
  • Fabricating seafood
  • Deep frying, shallow frying and poaching
  • Braising and stewing
  • Cooking vegetables and pulses
  • Cooking vegetables and pulses

  • Cooking pasta
  • Cooking rice
  • Service standards
  • Theoretical exam
  • Practical exam
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Instructor Team

An instructor team with 23 full-time chef instructors as well as more than 30 local and international visiting chefs every year.

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