Advanced Culinary Arts — 6 Months
An advanced 6-month residency designed for individuals aiming to enter the industry as skilled Commis Chefs. The programme balances regional sub-continental flavours with high-heat Chinese wok techniques and classical European continental cuisine — capped with a 2-month applied internship.
Four modules. One craft.
Click any module to see the techniques and outcomes inside.
- Sub-continental flavour profiles — N/S/Middle India
- Traditional and modern adaptations
- Complex snack items and architectural rice dishes
- Dynamic salads and artisan regional flatbreads
Real kitchens. Real client orders. Real outcomes.
Two months of applied studio internship across stations. You'll cycle through hot, cold, and grill stations under our head chefs, with real service responsibility from week one.
Built for three Journeys.
Commis-track chef
You want to enter the industry as a skilled Commis. Six months gets you there, internship included.
Hospitality graduate
You have hotel-school theory and need hands-on technical depth across cuisines.
Restaurant launcher
Planning a multi-cuisine kitchen — this programme builds the cross-cuisine vocabulary you'll need.
6 months (4 academy + 2 internship)
Mon–Fri or Sat–Sun · 10am–1pm & 2pm–5pm
On request
Yes · 2 months in studio
Foundation course or kitchen experience
The Chinese wok module reset everything I thought I knew about heat. I came in cooking by recipes; I left cooking by feel.
Anvi · Advanced Culinary Arts Cohort 2
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Spaces fill quickly. Apply now and we'll confirm your batch within 48 hours.