Term 1 – 24 Weeks (16 Weeks Training + 8 Weeks Internship)

Format: 100% Online + Optional In-Person Skills Camps

Certification: Diploma in Modern Cuisine

🔹 Program Overview

The Diploma in Cuisine at the Oxford Institute of Culinary Science & Gastronomy is a modern, science-driven, globally oriented culinary qualification designed for aspiring chefs and culinary innovators. Unlike traditional classical programs, this diploma integrates contemporary kitchen technology, global gastronomy, sustainability frameworks, culinary science, and AI-assisted workflow training—positioning graduates for the kitchens of the future.

In 24 weeks, students master fundamental and intermediate cooking skills through a blend of interactive online modules, virtual simulations, sensory labs, global cuisine explorations, and practical assignments executed in their home or professional kitchen. The program includes 8 weeks of guided internship, supported through Oxford’s industry network.

This diploma prepares students for entry-level professional chef roles or progression into the Grand Diploma in Cuisine (Term 2).

🔹 Key Features

• Modern cuisine curriculum aligned with global industry standards

• Integration of culinary science, flavor chemistry & sensory analytics

• AI-driven kitchen planning tools and digital recipes engineering

• Sustainability, food ethics, zero-waste principles

• Global cuisine exposure: Middle Eastern, Asian, European, Latin

• Virtual knife-skills labs, cooking technique simulations

• Instructor feedback + structured weekly assignments

• 8-week supervised internship (online/offline hybrid)

• Internationally recognized certification

Program Structure – 24 Weeks

(Modern Academic Skill Chart)

Detailed Curriculum

Module 1
— Culinary Foundations & Knife Skills
(2 Weeks)

• Knife grip, precision cuts (julienne, brunoise, chiffonade)

• Cutting efficiency & ergonomics

• Hygiene, HACCP basics, workstation optimization

• Digital mise en place planning tools
  Practical: Vegetable cuts portfolio + workflow video

Module 2
— Heat, Cooking Methods & Food Physics
(3 Weeks)

• Maillard reaction vs caramelization

• Moist-heat vs dry-heat cooking

• Thermal behavior in proteins & starches

• Steam, grill, roast, poach, braise fundamentals
  Practical: 4-method cooking comparison lab

Module 3
— Stocks, Sauces & Emulsions
(2 Weeks)

• White & brown stocks

• Roux, reduction sauces, jus

• Cold sauces, emulsions, vinaigrettes

• Flavor balancing frameworks
  Practical: Create 3-stock base + signature sauce

Module 4
— Vegetables, Herbs & Plant-Based Techniques
(2 Weeks)

• Seasonal cooking, freshness mapping

• Blanching, roasting, glazing

• Botanical flavor compounds

• Basic fermentation & pickling
  Practical: Plant-based tasting menu (3 items)

Module 5
— Proteins: Meat, Poultry & Seafood
(3 Weeks)

• Protein structure & doneness temperatures

• Basic butchery (guided virtual lab)

• Seafood identification & freshness indicators

• Marination science & brining
  Practical: 3 protein dishes using different techniques

Module 6
— Global Cuisines & Modern Plate Design
(3 Weeks)

• Mediterranean, Middle Eastern, East Asian, and Latin principles

• Spices, aromatics, cultural flavor profiles

• Modern plating techniques, color theory & negative space
  Practical: 2 global plates + modern plating project

Module 7
— Culinary Technology
(1 Week)

• Sous-vide (temperature & time mapping)

• Induction heat science

• Kitchen digital tools (timers, food sensors, AI planners)
  Practical: Sous-vide or low-temp cooking assignment

Module 8
— Menu Engineering & Costing
(1 Week)

• Food costing formulas

• Menu design psychology

• Sustainability & zero-waste principles
  Practical: Starter–main menu costing sheet

Module 9
— Internship (8 Weeks)

Students complete one of the following:

• Partner restaurant internship

• Virtual restaurant operations module

• Home kitchen + weekly practical portfolio

• Shadowing chefs via digital apprenticeship

Deliverables:

• 12–15 dish portfolio

• Internship logbook

• Assessment interview

Assessment Structure

Required Tools

• Chef knife + paring knife

• Cutting board

• Pots, pans, sauté pan

• Thermometer (digital)

• Blender / mixer

• Sous-vide stick (optional)

• Kitchen scale

• Notebook or digital culinary log

Career Outcomes

Graduates qualify for:

• Commis Chef (Entry Level)

• Prep Cook / Line Cook

• Culinary Assistant

• Menu R&D Junior

• Food Content Creator / Recipe Developer

• Entry into Grand Diploma in Cuisine

Tuition & Pricing Table
(Diploma in Cuisine – 24 Weeks)

International Pricing