Professional Culinary Diploma — 1 Year
Our flagship tier-one elite culinary residency. Tailored for visionary hospitality entrepreneurs and future kitchen executives, this diploma features an intensive 90% hands-on practical / 10% core essential theory split to maximise real-world execution capacity.
Four modules. One craft.
Click any module to see the techniques and outcomes inside.
- Sub-continental specialties — advanced spice physics
- Authentic high-heat charcoal tandoor operations
- Asian programme — Chinese wok lines, Thai curries
- Noodle architectures and contemporary street food
Real kitchens. Real client orders. Real outcomes.
Two months of applied studio internship across all major sections — including executive shadowing, menu engineering exposure, and a graduation capstone tasting menu.
Built for three Journeys.
Future Sous Chef
Aiming for kitchen leadership roles in premium hotels or independent restaurants.
Hospitality entrepreneur
Plans to own and operate kitchens. You need cuisine breadth + business management together.
Career executive chef track
You already have a few years in kitchens and want to step into senior management with credentials.
1 year (training + 2-month internship)
Mon–Fri or Sat–Sun · 10am–1pm & 2pm–5pm
On request
Yes · 2 months executive-shadow rotation
Advanced Culinary or 2+ years industry
The business management phase is what separates this from every other diploma I considered. I'm running a 14-cover restaurant now and I price every dish using the methods we learned.
Karan · Professional Culinary Diploma Cohort 1
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