Its a bit funny that I am actually speaking about the Culinary after 4 Years of Opening
we started as a Pastry school and then we never wanted to change the name to Culinary and always wanted to keep the identity of the program as it is.
Second while developing the Culinary Program , which took us good 8-9 Month, we realised that its a great program which need to be given a seprate identity even though its run in the campus of Pastry School
Thats the reason , Culinary and Pastry schools are in the same campus but we treat them as 2 seprate schools and promote them seprately
where most of the colleges are still working on basic program charging huge money on the name of Language , Loan and 1-2 years program. we realised that the need of today is that how much a students can get comfortable in 9 month and then start working
3 month Program covers all about the Vegetables, Ingredients, Eggs , Potatoes, stock, sauces , little about chicken , Mutton and sea food. I think the base is definitely there after you learn all this
Another 3 month , you start working on regional cusines like Malaysia & Thai. you work on how to work on quantity based buffet dishes. you work on coomplex sauces and their uses in dishes and you are Introduced to breads , Plated desserts and Pastries. this is important as you become a complete chefs and not just recipe based cook.
Last 3 month you are taken through cusines like french, Italian, Japanese , spanish, Molecular advance, Fusion cuisines and bring back to Ice Cream , Fine dining food and French Pastries
I feel the program is carefully designed and one of the best in Entire Asia Pacific.
Master chefs from different countries who works for best fine dining restaurants come here to showcase their skills and cuisines.
Chef Prateek’s workshop couple of weeks back was fantastic on his own kind of food
Marc workshop on classic spanish tapas was eye opener for all of us
Problem is that we enroll ourself in culinary programs but we ourself does know the reach it have. or we does not understand what we want from a culinary program.