Briefing with the chefs and service team before the performance Selecting the ingredients for the dishes
2nd year students preparing the food in front of the guests Cooking the fresh ingredients in the spot
Student explaining the menu of the day in front of the guests Chef Müller and Chef Cortland examining the dishes

Higher Diploma in Culinary Studies - Term 4

International Cuisines from Classical to Fusion
The basis of this course is built on the skills and knowledge attained by students in both the first year of their programme and during their industrial training period. The course will integrate and use the competencies learned in order to present other types of international cuisines and cooking styles from Asia through to the Americas.

Students will also learn how to compose menus based on their own ethnicities allowing other students, employees and outside guests to experience a wide range of cultural specialties. Students will further develop their leadership and teamwork skills through the real experience and pressure of a working kitchen in operation.
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