Days 1-30
Phase 1: Foundations
Knife skills, kitchen organization, food safety, mother sauces, stocks, soups. Build the technical base every great chef shares.
By Day 30: You can hold your own in any professional kitchen mise en place.
Internationally accredited & recognised - with guaranteed work placement. In 90 days of intensive hands-on, application-focused, and outcome-driven training, you gain the knowledge, skills, and confidence to thrive in the culinary world.
Knife skills, kitchen organization, food safety, mother sauces, stocks, soups. Build the technical base every great chef shares.
By Day 30: You can hold your own in any professional kitchen mise en place.
Deep dive into Cookery or Patisserie. Global cuisines, advanced techniques, plating, menu development. Specialty competence emerges.
By Day 60: You can produce hotel- and restaurant-grade dishes consistently.
Live brigade simulations, City & Guilds practical & theory exams, portfolio development, placement interviews.
By Day 90: Globally certified, work-ready, employed.
Traditional culinary education stretches material across 3-4 years - which means a lot of theory, repetitive exposure, and slow skill build-up. ICCA built the 90-day model around how chefs actually develop expertise: repetition, real-time feedback, and intensity.
The result: students cover the equivalent practical depth of a multi-year program in a quarter of the time - and then start earning.