International Culinary Programme
International Culinary Programme
Elevate your passion for food into a global career.
An intensive 18-month programme (12 months on-campus training + 6 months internship) offers a comprehensive global perspective. It equips students with the knowledge, skills, and understanding of operating in the fast-paced global food and beverage industry.
The programme sets the stage for those looking to start an entrepreneurial journey or to become an industry leader. It puts a student on an accelerated pathway with modern culinary techniques, future food trends, and contemporary menu design.
Prepare for a dynamic career as a chef, with diverse culinary knowledge, fine-art-like execution, and a core in management skills to excel in food service operations—from five-star hotels and fine-dining restaurants to cruise liners.
Why Choose This Programme?
An experiential education that fosters core professional culinary techniques and modern dishes to make you industry-ready. It sets the stage for continuous skill development to propel an individual in the dynamic food and beverage industry.
Who Do We Help?
Aspiring chefs with a passion for culinary arts, students looking for a global culinary career, entrepreneurs in food and beverage, professionals wanting to upskill with modern techniques, and individuals seeking entry into the global hospitality industry.
Programme Outcomes
- Gain an extensive overview relating to commercial food preparation and operations.
- Understand global culinary traditions, current trends, and modern culinary techniques.
- Master culinary proficiency with a focus on modern culinary plating techniques.
- Learn food safety and sanitation principles that comply with industry standards.
- Develop original and highly-rated menu design plans representing globally recognized appellations.
- Equip yourself to start an entrepreneurial journey in the food & beverage industry.
- Unlock global placement opportunities in top-tier hotels, fine-dining restaurants, and cruise liners.
Core Modules
Foundation of Culinary Arts
Introduction to classic techniques, ingredients, safety, and basic preparation.
International Cuisines
In-depth exploration of diverse global cuisines, flavors, and techniques.
Professional Cookery
Advanced techniques in butchery, stocks, sauces, soups, and high-volume production.
Bakery and Patisserie
Techniques for making artisanal breads, delectable pastries, and desserts.
Food Safety & Hygiene
Understanding required and worldwide standards of HACCP principles.
Menu Planning & Design
Developing comprehensive and profitable menus for various dining concepts.