TAKEAWAY: GLOBAL CURRICULUM & QUALIFICATION
These 2-week modular programs cover advanced techniques of Eastern and Western culinary arts and are taught by two different faculties consisting the At-Sunrice global ethnic chef instructors and visiting Johnson & Wales University chef instructors.

Asian Culinary Arts
Students will acquire theoretical and practical knowledge of Asian cuisines with emphasis on the foods of Singapore, China, Thailand, India, Indonesia, Malaysia, Laos, Cambodia and Vietnam. Students will also be introduced to herb and spices, and gain first-hand knowledge through visits to local factories and ethnic wet markets.

Western Culinary Arts
Besides ethnic cuisine lectures and practicum, students may also opt for leadership programs customized specifically for kitchen brigades, such as supervisory skills for global F&B operations and management. Available for Student Exchanges and/or Continuing Education, students will conceptualise, organise and cook at events for executive chefs, F&B directors and ambassadors, master principles of nutrition, and even acquire soft presentation and communication skills. Curriculums are completely market-driven.