Education Updates and News

Keep up with our newest program developments, fresh course offerings, and innovations in global culinary education.

Timeline of Program Development

Recent improvements to our programs reflect our commitment to relevant, hands-on culinary education that responds to industry trends and student requirements.

March 2026

Enhancement of the Mediterranean Cuisine Module

We broadened the Mediterranean cooking segment to include targeted techniques for selecting olive oil, time-honored fermentation methods, and regional spice blends. The revised curriculum now spans eight Mediterranean countries with practical sessions emphasizing authentic preparation methods honed over generations.

February 2026

Upgrade of Digital Learning Platform

The learning management system was markedly improved, featuring interactive recipe calculators, enhanced video controls for technique review, and progress-tracking tools. Students can now bookmark techniques, build personal recipe collections, and access extra reading materials within modules.

January 2026

Practical Assessment Approach

We introduced a more holistic assessment approach that measures both technical proficiency and creative application. Students demonstrate understanding through hands-on cooking sessions, recipe adaptation tasks, and presenting dishes that reflect cultural cooking principles learned in the program.

New Learning Opportunities

Explore our newest educational offerings designed to deepen your understanding of global culinary traditions and techniques

COURSE ADDITION
Starting September 2026

Asian Fusion Cooking Fundamentals

This six-month program examines the crossroads of traditional Asian cooking methods with modern culinary approaches. Learners explore sourcing ingredients, balancing flavors, and plating techniques.

  • Traditional fermentation and preservation methods
  • Modern interpretation of classical dishes
  • Seasonal ingredient selection and preparation
  • Cultural context and historical background
WORKSHOP SERIES
Monthly Sessions Begin July 2026

Regional Bread Making Traditions

Monthly workshops centered on bread-making traditions from various regions worldwide. Each session covers particular techniques, ingredient choices, and the cultural significance of bread in different cuisines.

  • Sourdough cultivation and maintenance
  • Traditional shaping and scoring methods
  • Wood-fired and conventional oven techniques
  • Understanding gluten development and fermentation
EXPANDED PROGRAM
Applications Open June 2026

Plant-Based Culinary Innovation

An eight-month comprehensive program exploring plant-based cooking from nutritional, cultural, and creative angles. Participants build skills to craft satisfying, flavorful dishes using only plant-based ingredients.

  • Protein alternatives and nutritional balance
  • Texture development and flavor enhancement
  • Seasonal menu planning and ingredient sourcing
  • Cross-cultural plant-based traditions

Student Experiences

Hear from students who joined our updated programs and discovered new approaches to global cooking

"The Mediterranean module transformed how I approach ingredient selection. Exploring olive oil varieties and their uses across dishes was eye-opening. I feel more confident experimenting with traditional recipes now."

Asha Patel

Home Cooking Enthusiast

"The digital platform improvements significantly boosted my learning. Being able to replay technique demonstrations and track progress helped me stay organized and focused."

Mia Chen

Program Graduate