Advanced Diploma Culinary Arts

Our 1-Year Diploma in Culinary Arts takes you on a complete journey through professional cookery—from kitchen fundamentals and classical techniques to international cuisines, Indian regional specialities, Tandoor, Bakery & Patisserie. Supported by practical training, workshops, industry activities and assessments, the programme is designed to help you develop versatile culinary skills and confidence for the professional kitchen.

What You'll Learn

Semester 1: Culinary Foundations & International Cuisine
In your first six months, you will build a strong culinary foundation, developing essential kitchen skills while exploring Continental, international, and diverse global cuisines.

Unit-1: Kitchen Fundamentals & Vegetable Cuts

Build a strong foundation in professional culinary training by understanding the kitchen laboratory, essential equipment and tools, food commodities, and basic vegetable preparation techniques. This unit introduces the fundamental skills required for working efficiently in a professional kitchen.

Covers: Introduction to Kitchen Lab, Equipment & Tools, Food Commodities and Vegetable Cuts.

Unit-2: Continental Cookery – Stocks & Soups

Learn the foundations of Continental cookery through stocks and soups. This unit introduces essential preparations that form the base of professional Continental cuisine.

Covers: Foundation of Continental Cookery – Stocks and Soups.

Unit-3: Mother Sauces & Egg Cookery

Develop essential culinary knowledge through Basic Mother Sauces and Egg Cookery. This unit introduces important classical preparations and practical egg-cooking techniques used in professional kitchens.

Covers: Basic Mother Sauces and Egg Cookery.

Unit-4: French & Italian Cuisine

Explore two major international cuisines through dedicated culinary training in French and Italian cuisine. This unit introduces students to the preparations and culinary traditions of both cuisines.

Covers: French Cuisine and Italian Cuisine.

Unit-5: Middle East & Mexican Cuisine

Expand your international culinary knowledge by exploring Middle Eastern and Mexican cuisine. This unit provides practical exposure to the distinct culinary styles represented in these two cuisines.

Covers: Middle East Cuisine and Mexican Cuisine.

Unit-6: Chinese & Thai Cuisine

Develop your understanding of Asian culinary traditions through Chinese and Thai cuisine. This unit includes the first Chinese cuisine module along with dedicated Thai cuisine training.

Covers: Chinese – 1 and Thai Cuisine.

Unit-7: Chinese Cuisine – Advanced

Continue your international cuisine training with the second Chinese cuisine module. This unit provides further exposure to Chinese culinary preparations at the advanced level.

Covers: Chinese – 2.

Unit-8: Indian Cuisine – Master Gravies & Dishes

Build a strong foundation in Indian cookery through Master Gravies and associated dishes. The curriculum includes two modules covering 3 Master Gravies + 3 Dishes in each module.

Covers: Master Gravies + Dishes (3+3) and Master Gravies + Dishes (3+3).

Semester 2: Indian Cuisine, Tandoor & Culinary Specialisation
In your final six months, you will advance your culinary skills through Indian and regional cuisines, Tandoor, Bakery & Patisserie, practical training, and professional culinary specialisations.

Unit-9: Indian Regional Cuisine – North & West India

Explore the diverse culinary traditions of India through regional cuisines from Kashmir, Bengal, Rajasthan and Gujarat. This unit introduces students to the distinct regional styles represented by these cuisines.

Covers: Kashmiri Cuisine, Bengali Cuisine, Rajasthani Cuisine and Gujarati Cuisine.

Unit-10: Indian Regional Cuisine – Hyderabad & South India

Continue exploring India’s regional culinary diversity through Hyderabadi and South Indian cuisine. This unit provides dedicated practical exposure to these important regional food traditions.

Covers: Hyderabadi Cuisine and South Indian Cuisine.

Unit-11: Tandoor – Marination & Snacks

Develop practical Tandoor skills through marination and snack preparations. The curriculum includes two modules covering Tandoor Marination + Snacks (2+2).

Covers: Tandoor Marination + Snacks (2+2) – Module 22 and Module 23.

Unit-12: Tandoori Breads, Seekh Kebabs & Advanced Tandoor

Expand your Tandoor training through Tandoori Breads, Seekh Kebabs and an additional advanced Tandoor module. This unit develops practical exposure to key Tandoor preparations.

Covers: Tandoori Breads + Seekh Kebabs and Tandoor – 4.

Unit-13: Bakery & Patisserie

Gain practical exposure to essential Bakery & Patisserie preparations. This unit introduces bread products, basic pastry products and dry cakes as part of the culinary diploma.

Covers: Bread Products, Basic Pastry Products and Dry Cakes.

Unit-14: Cream Cakes & Fish Cookery

Develop additional culinary skills through Cream Cakes and Fish Cookery. This unit combines advanced bakery preparation with dedicated fish cookery training.

Covers: Cream Cakes and Fish Cookery.

Unit-15: Practical Practice & Final Practical Exam

Strengthen your practical culinary skills through dedicated practice before completing the final practical examination. This unit focuses on applying the knowledge and techniques developed throughout the programme.

Covers: Practical Practice-1 and Final Practical Exam.

Unit-16: Fast Foods, Indian Snacks & Sandwiches

Expand your culinary repertoire with popular fast-food and quick-service preparations. This unit covers Pizza, Burgers, Wraps, Indian Snacks/Fast Foods and Sandwiches.

Covers: Fast Foods – Pizza, Burgers, Wraps; Indian Snacks/Fast Foods; and Sandwiches.

Unit-17: Workshops & Industry Activities

Complement your culinary training with workshops and practical industry-oriented activities designed to provide broader professional exposure.

Workshops: Food Costing, Food Science and Nutrition, Food Safety and Hygiene, Basic French Language.

Program Info

Have Any Questions?

Our dedicated team of educators and staff are here to support you in your educational journey. Whatever your questions may be, don’t hesitate to reach out to us. How can we assist you today?