Term 2 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Grand Diploma in Modern Cuisine

🔹 Program Overview

The Grand Diploma in Cuisine is the second phase of the one-year professional culinary track, designed for students who have completed the Diploma in Cuisine (Term 1). This 24-week advanced program equips participants with master-level cooking skills, creative culinary innovation, leadership, and professional kitchen management, preparing them for high-level roles in gastronomy worldwide.

The curriculum integrates modern techniques, international cuisine, flavor science, culinary technology, menu innovation, and sustainability principles, along with a structured 8-week advanced internship to bridge theory with real-world professional experience.

🔹 Key Features

• Advanced professional culinary training for modern kitchens

• Focus on innovation, creativity, and international cuisine

• Integration of culinary science, sensory analysis, and modern cooking technologies

• Advanced menu design and plating techniques

• 8-week structured internship for real-world experience

• Personalized mentorship and portfolio development

• Certification recognized internationally

• Access to global alumni network

Program Structure – 24 Weeks
(Advanced Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Advanced Culinary Foundations & Knife Mastery
(2 Weeks)

• Perfecting julienne, brunoise, fine chiffonade, tourné

• Time-efficient mise en place strategies

• Safety & ergonomics in a professional kitchen
  
  Practical: Advanced cutting and prep portfolio submission

Module 2
– Modern Heat & Cooking Science
(3 Weeks)

• Sous-vide, low-temp cooking & precision temperature control

• Heat transfer, conduction, and Maillard reaction mastery

• Braising, roasting, grilling advanced techniques
  
  Practical: Multi-method protein cooking assignment

Module 3
– Stocks, Sauces & Flavor Layers
(2 Weeks)

• Complex stock creation (classic + modern)

• Emulsions, foams, gastriques, contemporary reductions

• Flavor layering and seasoning balance
  
  Practical: Create 3 advanced sauces + plating

Module 4
– Proteins Mastery
(3 Weeks)

• Beef, lamb, poultry advanced butchery

• Seafood precision: cooking & plating

• Advanced marination, curing, sous-vide protein techniques
  
  Practical: Signature protein dish portfolio

Module 5
– Plant-Based Innovation & Fermentation
(2 Weeks)

• Advanced vegetables: roasting, glazing, confits

• Fermented foods & pickling

• Plant-based proteins in gourmet dishes
  
  Practical: 2 creative plant-based dishes

Module 6
– Global Cuisine & Fusion Plates
(3 Weeks)

• Advanced plating design, color & texture contrasts

• International fusion: European-Asian-Latin concepts

• Flavor balance & artistic presentation
  
  Practical: Fusion tasting menu (3 courses)

Module 7
– Culinary Technology & Modern Kitchen Tools
(1 Week)

• Digital kitchen workflow optimization

• Modern thermal, induction & smart appliances

• Sous-vide precision & lab simulation
  
  Practical: Digital kitchen assignment & sous-vide dish

Module 8
– Menu Engineering, Costing & Sustainability
(1 Week)

• Menu development & costing for fine dining

• Zero-waste kitchen techniques

• Sustainable sourcing and kitchen efficiency
  
  Practical: Menu costing + sustainability audit

Module 9
– Internship & Applied Professional Practice
(8 Weeks)

• Placement in partner restaurants or virtual simulation labs

• Weekly mentor feedback on dishes & workflow

• Creation of professional portfolio

• Final evaluation: Signature tasting menu
  
  Deliverables: 12–15 dish portfolio, internship logbook, final project presentation

Assessment Structure

Required Tools

• Chef knives (paring + chef knife)

• Cutting boards & prep station

• Induction / thermal equipment

• Blender, mixer, and sous-vide tools

• Thermometer & digital kitchen scale

• Notebook or digital culinary log

• Plating and plating utensils

Career Outcomes

Graduates are ready for:

• Sous Chef / Chef de Partie (Fine Dining)

• R&D Chef / Innovation Chef

• Menu Development / Culinary Consultant

• Head Chef / Executive Chef

• Restaurant Owner / Entrepreneur

Tuition & Pricing Table (24 Weeks – Grand Diploma)

International Pricing