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

Format: 100% Online + Optional Hands-On Workshops

Certification: Grand Diploma in Fusion & Molecular Cuisine

🔹 Program Overview

The Grand Diploma develops advanced fusion and molecular gastronomy expertise, preparing chefs for executive-level roles and high-end culinary innovation.
Students explore complex techniques, multi-sensory plating, flavor chemistry, and menu conceptualization.
The program emphasizes applied labs, portfolio creation, and professional internship, ensuring mastery of modernist cuisine.

🔹 Key Features

• Advanced molecular and fusion techniques

• Experimental flavor and texture development

• Multi-sensory plating and gastronomic experiences

• Menu design integrating modernist and cross-cultural cuisine

• Professional internship & mentor-guided portfolio

• Internationally recognized Grand Diploma certification

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Advanced Molecular Techniques

• Duration: 3 weeks

• Topics Covered:

  • Precision sous-vide, temperature profiling

  • Advanced spherification, encapsulations, emulsions, gels

  • Hydrocolloid applications and modern stabilizers

  • Advanced plating with molecular textures

• Practical Exercises:

  • Prepare complex molecular dishes combining foams, gels, and spheres

  • Develop flavor and texture contrasts in a single plate

• Portfolio / Project: Step-by-step documentation of advanced dishes, including photos, technical notes, and flavor analysis

Module 2
– Experimental Flavor Chemistry

• Duration: 2 weeks

• Topics Covered:

  • Aroma engineering and volatile compound manipulation

  • Umami enhancement and flavor layering

  • Molecular pairing strategies and cross-cultural fusion

  • Sensory manipulation using temperature, texture, and aroma

• Practical Exercises:

  • Conduct experiments pairing unconventional ingredients

  • Create flavor maps and tasting notes for fusion dishes

• Portfolio / Project: Experimental flavor portfolio with analysis charts and applied dishes

Module 3
– Textures & Multi-Sensory Dining

• Duration: 3 weeks

• Topics Covered:

  • Foams, powders, edible films, gels, and encapsulations

  • Interactive plating techniques

  • Temperature, sound, aroma, and visual cues for multi-sensory experiences

  • Enhancing guest perception through texture manipulation

• Practical Exercises:

  • Multi-texture plate creation

  • Integrating aroma, sound, and color for sensory impact

• Portfolio / Project: Multi-sensory menu for tasting session documented in portfolio

Module 4
– Fusion Menu Design & Concept Development

• Duration: 3 weeks

• Topics Covered:

  • Cross-cultural fusion techniques and concept ideation

  • Seasonal menu planning and ingredient selection

  • Storytelling through culinary design

  • Costing, sourcing, and plating considerations

• Practical Exercises:

  • Create a 3–5 course fusion tasting menu

  • Experimental recipe development and refinement

• Portfolio / Project: Complete fusion menu concept with detailed recipes, ingredient sourcing, and plating notes

Module 5
– Plating, Presentation & Gastronomic Experience

• Duration: 2 weeks

• Topics Covered:

  • Visual composition, color theory, and balance

  • Temperature contrasts and table-side theatrics

  • Enhancing dining experience through plating and presentation

  • Interactive service elements and guest engagement

• Practical Exercises:

  • Design and plate high-end tasting dishes

  • Experiment with theatrical elements like smoke, foams, and liquid nitrogen

• Portfolio / Project: Plating portfolio with photos, diagrams, and presentation notes

Module 6
– Sustainability & Organic Ingredients

• Duration: 1 week

• Topics Covered:

  • Farm-to-table sourcing and ingredient traceability

  • Eco-friendly and ethical sourcing

  • Integrating organic ingredients into molecular and fusion dishes

  • Minimizing kitchen waste through design and technique

• Practical Exercises:

  • Menu adaptation with organic, sustainable ingredients

  • Sustainability report for a conceptual restaurant menu

• Portfolio / Project: Sustainability portfolio including sourcing plan, recipes, and waste management strategy

Module 7
– Applied Labs & Capstone Projects

• Duration: 6 weeks

• Topics Covered:

  • Integration of all advanced techniques into full-scale dishes

  • Experimental recipe development with mentor supervision

  • Multi-sensory tasting experiences

  • Capstone project planning and execution

• Practical Exercises:

  • Develop at least 5 multi-course molecular and fusion dishes

  • Conduct professional kitchen simulations or virtual labs

• Portfolio / Project: Capstone portfolio including recipes, photos, flavor notes, plating diagrams, and mentor feedback

Module 8
– Advanced Internship & Professional Portfolio

• Duration: 4 weeks

• Topics Covered:

  • Professional placement in fine-dining or experimental kitchens

  • Mentor-guided assessments and project supervision

  • Integration of theoretical and practical knowledge

  • Presentation of portfolio and capstone project to evaluation panel

• Practical Exercises:

  • Real-world kitchen application of molecular and fusion techniques

  • Compilation of comprehensive professional portfolio

• Portfolio / Project: Complete graduation portfolio including experimental dishes, capstone project, multi-sensory plating, and mentor evaluation

Program Structure & Modules

Assessment Structure

Career Outcomes

• Executive Molecular Gastronomy Chef

• Fusion Cuisine Consultant

• Fine-Dining Restaurant Concept Developer

• R&D Culinary Specialist

• Instructor / Trainer in Advanced Gastronomy

Tuition & Pricing Table (Grand Diploma – 24 Weeks)

International Pricing