We teach the building blocks of success in the industry, from knife skills to management and leadership skills.
Foundational Modules:
• Food hygiene & sanitary
• Knife skill, cutting technique & identification of ingredients
• Cost control & menu planning
... and many more
Learn, Make, Repeat
Our curriculum is designed to give students enough hands-on practices to hone their skills.
Our Curriculum:
10% theory
90% hands-on practice
1440 hours of practical training
Balanced Competitive-Collaborative Culture
We nurture a healthy competitive mindset in our students. We enrol in national and international competitions and awards to build their mental strength, capacity and resilience.
1:12
This is the ratio of Chef:Students per class, to ensure individual attention is given, and ample time
is provided for each student to use and practice with the equipment and kitchen space.
Certified Curriculum
Our courses are certified by City & Guilds London, which is highly regarded worldwide.
• Force Meat & Process Product
• Game & Lamb
• Indonesian Cuisine
• Thai Cuisine
• Plated Dessert
• Modern French Pastries
Advanced Modules
• Cost Control & Menu Planning (theory)
• Basic Molecular & Sous Vide
• Classic French Cuisine
• Fusion Cuisine
• Italian Cuisine
• Japanese Cuisine
• Tapas & Amuse Bush
• Savoury Canapes
• Ice Cream & Gelato
• Progressive Cuisine • Indonesian Sweets and Pastries
Basic Modules • Food Preparation and Techniques (theory) • Boulangerie – Preferment Based • Specialised Viennoiserie • Japanese French Pastries • Contemporary French Patisserie • Bon bon, Ganache, and Confections • Plated Dessert for Restaurant • Traditional French Travel cakes • Chocolate Display and Decoration • Basic Sugar Display
• Cake Designing with Royal Icing
Intermediate Modules • Food Hygiene and Sanitation (theory) • Basic Boulangerie • Laminated Dough and Paste • Tars, Pies, and Flan • Biscuit, Cookies, and Macarons • Traditional Entremets • Basic Petite Gateau • Classic French Pastries • Cafe Style Plated Dessert • Chocolate and Pralines • Basic Cake Designing with Fondant
Advanced Modules • Supervisory Skill and Business Management • Artisan, Sugar Dough & Levain • Modern French Patisserie • Fine Dining Plated Dessert • Modern French Tarts • Savoury Canapes for High Tea • Ice Cream, Sorbet, and Gelato • Panning, Bean-to-Bar, Marshmallow & Candy • Chocolate Sculpting and Design • Celebrating Cake Making and Decorating • Indonesian Sweets and Pastries
French Inspired
We emulate the French Cuisine, so the use of eggs is mandatory in almost all our recipes.
