Course overview

Supercharge your culinary knowledge to take your career to the next level In this intensive program, designed for professional chefs, you will master advanced and modern culinary techniques, while also learning managerial and entrepreneurial skills.

What you will learn

What you will learn
The curriculum takes its inspiration from chef Alain Ducasse’s philosophy around high quality produce and a natural, sustainable approach to cuisine. You will gain in-depth knowledge of bistronomy, ‘green’ gastronomy and alternative gastronomy concepts. Around 80% of your study time will be focused on practical workshops, including demonstrations by renowned chefs and experts. At the conclusion of the taught curriculum, you will undertake a 2-month professional internship in a restaurant – allowing you to put everything you have learned to the test in a real-world setting. You will complete this program having significantly enhanced your culinary and management skills. You will also have the potential to expand your professional network, during both the teaching phase and the two months you spend on internship.

Course details

Who is the course for?

This program is aimed at ambitious professional chefs with a Diploma in Culinary Arts or 2 to 3 years of professional culinary experience. Job and career opportunities following this course include (but are not limited to): - Executive chef - Head chef - Private chef - Chef instructor - Restaurant manager - Culinary production manager - F&B manager - Entrepreneur - Consultant - Food writer and critic