RPG Cooking Academy

The Academy is a prestigious institution renowned in the culinary world. Thanks to its excellence and prestige, almost every aspiring young chef dreams of studying there to become a world-class chef. The academy has been run by the founding family for nearly a century, a family that enjoys great prestige in the culinary world.

The Academy focuses primarily on culinary studies, encompassing everything from international cooking styles to culinary theory. Students are expected to learn the technical aspects of cooking through theoretical study and practical experience through culinary workshops and events. However, with regard to ultimate goals, students are encouraged to develop their own culinary style or specialty and elevate it to the highest level. As a result, most graduates become masters in their field. While cooking is the core of the Academy's curriculum, students also receive instruction in standard subjects such as mathematics and writing.

The academy is far more rigorous and competitive than other institutions, as few students successfully complete the four years of culinary training and graduate. The academy's alumni are among the most talented and sought-after chefs in the world. Many go on to become owners and head chefs of their own fine-dining restaurants, or become prominent figures in the culinary world, some achieving global renown.

The academy's last and most distinctive feature is its tradition of formal culinary duels. These are culinary duels between two participants, usually in a one-on-one format. The purpose of these duels is to resolve a dispute.

There are also several clubs at the academy, as well as research groups dedicated to perfecting and studying recipes, among other things. These range from ramen clubs to chocolate clubs, baking clubs, stew clubs, and more.

The academy occupies a sprawling, modern campus of over 25 hectares. It is situated in a prime location with views of the hills or coastline (depending on the campus), prioritizing natural light, ventilation, and sustainability. The entire complex is state-of-the-art, featuring renewable energy systems (solar panels, geothermal), smart waste management, and LEED certification.

Main Areas of the Campus
Professional Kitchen Complex

It has more than 20 kitchens specifically equipped for teaching:
Basic and Intermediate Level Kitchens (8 large rooms): Each with 20-30 fully equipped individual stations. They include:
High-power induction cooktops.
Combination ovens (combi-ovens).
Reach-in refrigerators and freezers per station.
Stainless steel work tables with upper and lower extraction systems.
Shared equipment: industrial mixers, food processors, sous-vide machines, vacuum sealers, wireless probe thermometers.

Specialty Kitchens
Pastry and Bakery Laboratory: Refrigerated marble tables, dough sheeters, dedicated convection ovens, chocolate tempering machines, controlled fermentation chambers and fryers.

Molecular and Avant-garde Cuisine Laboratory: Equipment such as spherifiers, thermoregulated baths, liquid nitrogen, rotary evaporators, dehydrators and cold smoking machines.

Meat and Butchering Kitchen: Meat aging chambers, electric saws, precision cutters and filleting stations.

Asian and International Cuisine: High-power woks, tandoor ovens, teppanyaki grills and industrial steamers.

Practical Kitchen / School Restaurant: A real 80-120 seated restaurant open to the public, with an open kitchen and full staff. It serves seasonal menus prepared by students under supervision.

All kitchens have audiovisual systems for live demonstration broadcasts, 360° cameras, and monitoring software.

Laboratories and Theoretical Classrooms
Sensory and Food Science Laboratories: Equipped with microscopes, spectrophotometers, nutrient analyzers and professional tasting booths (for wine, coffee, chocolate and oils).

Theory Classrooms: Multimedia spaces with interactive screens, electronic voting systems and connection to gastronomic databases.

Main Auditorium: Capacity for 300 people, used for keynote lectures, guest chef demonstrations and graduation events.

Culinary Resource Center and Library: Over 15,000 physical volumes (both antique and modern books), digital access to specialized journals, recipe databases, and menu management software. Includes workstations with dish design software and augmented reality for visualizing techniques.

Orchards, Gardens and Supply
Organic gardens and greenhouses for self-production (herbs, vegetables, fruits and edible flowers).
Beehives for honey and a small vineyard for winemaking practice.
Dry and fresh ingredient warehouses with climate control and FIFO (First In, First Out) system.

Service and Experience Facilities
Restaurant School and Cafeteria: Open to the public and for events.
Wine and Beverage Cellar: With thousands of references and a climate-controlled tasting room.

Student Residences and Life
Modern residences with single or double rooms (capacity for 400-600 students), each with private bathroom, shared kitchen and common areas.
Gym, yoga room, swimming pool and green areas for well-being (important due to the high stress of the kitchens).
Industrial laundry, group study spaces and recreation room with consoles and projector.

Other Facilities
Administrative and Admissions Center.
Health and first aid clinic with emphasis on common kitchen injuries.
Parking and transportation areas.
Event spaces: terraces, banquet gardens and outdoor auditoriums.

Programs typically last from a few months (certificates) to 2-4 years (degrees).

Basic and advanced culinary techniques — Knife cuts, cooking methods (roasting, boiling, sautéing, confit, sous-vide, etc.), temperature and time control.
Classic and world cuisine — Focus on French cuisine (at Le Cordon Bleu), but also Italian, Asian, Latin American, etc. Preparation of dishes from different cultures.
Pastry and bakery — Doughs, creams, chocolates, fine desserts and breads.
Sauces, stocks and bases — (concentrated broths), mother sauces (bechamel, velouté, espagnole, hollandaise, tomato) and emulsions.
Management and hygiene — Food safety, food handling, kitchen organization (kitchen brigade: chef, sous-chef, etc.), costs, menus and inventory management.
Nutrition, pairing and service — Knowledge about wines, beers, nutrition and plating (presentation).
Internships and placements — Real work in restaurants.

The basics (fundamentals) of professional cooking

Mise en place — Preparing and organizing all the ingredients before cooking. It's the key to efficiency.
Knife techniques — Precise cuts (julienne, brunoise, mirepoix, etc.) and safety.
Cooking methods:
Dry heat: Roasting, baking, frying, sautéing.
Moist heat: Boiling, poaching, stewing, steaming.
Combined: Braising, etc.
Flavors and seasonings — Sweet-salty-sour-bitter-umami balance. Use of herbs, spices, salt, and acids.
Base stocks and sauces — White, dark, fish and vegetable.
Hygiene and safety — Contamination prevention (HACCP).
Basic science — How proteins, starches, fats, and acids behave during cooking.

Mastering these basics allows you to adapt any recipe and create your own dishes.

The academy employs a rigorous, objective, and multifaceted evaluation system designed to replicate the real-world demands of a high-level professional kitchen. Progress depends not only on grades but also on consistency, continuous improvement, and the ability to perform under pressure.

Evaluation Criteria
Each activity is rated according to these pillars.

Technique (20-25%): Precision in cuts, cooking methods, correct execution of procedures and proper use of equipment.
Cleaning and Hygiene (15%): Orderliness at the station, impeccable mise en place, cleanliness during and after service, and strict compliance with HACCP standards.
Organization and Times (15%): Efficiency, planning, respect for preparation and service times.
Flavor and Balance (15-20%): Correct flavor profile, precise seasoning, sweet-acidic-salty-umami balance and respect for the original dish or concept.
Presentation / Plating (10-15%): Aesthetics, creativity in arrangement, use of garnishes and modern plating techniques.
Teamwork and Communication (If working in a team) (10%): Collaboration with the brigade, mutual support, clear communication with the aboyeur and professional attitude.
Creativity and Innovation: Ability to improvise, adapt and propose personal variations without losing the essence.
Theoretical Knowledge (10-15%): Mastery of scientific concepts, history, costs, nutrition and fundamentals.

Grading and Progress Scale

A (90-100): Excellent – ​​Superior, consistent mastery with a personal touch.
B (80-89): Very good – Solid, with minor correctable errors.
C (70-79): Approved – Meets minimum requirements.
D (60-69): Insufficient – ​​Requires recovery.
F (less than 60): Failed.

Types of Evaluation
Written and theoretical exams: Multiple choice tests, short essays or practical cases (hygiene, costs, history of gastronomy, pairing).
Individual or team practical tests: Cook one or more dishes in a limited time with surprise ingredients.
Preparation of complete menus: Design and execute a 3-6 course menu (starter, main course, dessert) for a specific number of diners.
Group projects and work: Development of restaurant concepts, themed menus, ingredient research or sustainability proposals.
Reports and logs: Post-internship reflections, cost analysis, external stage reports and digital portfolio.
Daily participation and attitude: Continuous evaluation of instructors during classes (punctuality, initiative, response to feedback).
360° evaluations: At the school restaurant, students also receive feedback from maîtres, customers and peers.

Rules of progression:
To advance to the next level (Basic → Intermediate → Higher) a minimum overall average of 75-80 is required, and no subjects must be failed.
Retakes: One opportunity per failed module (test or additional practice). If the student fails again, they must repeat the entire module (at an additional cost).

Distinctions and honors:
Honorable Mention: Average >92 + exceptional project.
Chef of the Year / Best Brigade: Annual recognition with awards (scholarships, stages in top restaurants, professional team).
Dean's List: Students with an average above 90 throughout the program.
Warnings and expulsion: Three serious offenses (sabotage, insubordination, etc.) or a chronically low average may lead to expulsion.

There is always pressure before practical exams, rivalries for distinctions, last-minute recoveries, unpredictable juries, or "disasters in service" that affect the grade of the entire brigade.

Cuisines (or culinary traditions) are primarily classified by geographic region, cultural influences, local ingredients, techniques, and history. Each reflects a people's climate, available produce, traditions, and migrations.

Main classification by region

European Cuisine
French: Foundation of many professional culinary schools. Emphasis on refined techniques, sauces (the "mother"), precision, and elegant presentation. Iconic dishes: croissants, escargots, foie gras, ratatouille.
Italian: Simple, with fresh, seasonal ingredients. Pasta, pizza, risotto, olive oils, and cheeses. Very popular worldwide.
Spanish: Tapas, paella, Iberian ham, gazpacho. Mediterranean and regional influence (Basque, Catalan, Andalusian).
Others: Greek (Mediterranean, with olives, yogurt, gyros), Portuguese, German, British.

Asian Cuisine
Japanese: Precision, seasonality, and respect for the ingredient. Sushi, sashimi, tempura, ramen, miso. Balance and minimalist presentation.
China: Very diverse (8 main regional styles such as spicy Sichuan, Cantonese). Rice, noodles, stir-fry, dim sum, Peking duck.
India: Complex spices (curry, garam masala), vegetarianism in many regions, tandoori, naan, dal. Great variety by religion and state.
Others: Thai (sweet-sour-spicy-salty balance), Vietnamese (fresh with herbs), Korean (kimchi, bulgogi, fermented).

Latin American and Caribbean Cuisine
Mexican: One of the richest and a UNESCO World Heritage Site. Corn (tortillas, tamales), chiles, moles, tacos, ceviche. A blend of indigenous and Spanish cuisine.
Peruvian: Enormous variety (ceviche, causa, lomo saltado). Indigenous, Spanish, African, and Asian influences.
Others: Argentinian (barbecues), Brazilian (feijoada), Colombian, Caribbean (rice and beans, jerk).

Middle Eastern and North African cuisine
Arabic/Turkish/Lebanonian: Hummus, falafel, kebabs, tabbouleh, baklava. Use of spices, yogurt, nuts, and grilled meats.
Moroccan: Tagines, couscous, ras el hanout (spice mix).

African cuisine
Very diverse: West African (jollof rice), Ethiopian (injera and stews), South African (braai/barbecue).

North American Cuisine
American: Regional (Southern soul food, BBQ, Tex-Mex, California fresh, New York fusion). Immigrant influence.

Other
Fusion: Modern combinations (e.g., sushi burrito, molecular cuisine).
Indigenous and Oceanic cuisines.

Many cooking schools start with French foundations because they systematized techniques that are universally applicable, but then they explore other traditions.

Each cuisine has its own “philosophy”
For example:
French → Technique and refinement.
Japanese → Simplicity and seasonality.
Mexican/Indian/Thai → Layers of flavors and spices.
Italian → Quality products.

The academy follows a professional and hierarchical structure inspired by the best culinary institutions and the tradition of the French kitchen brigade systematized by Auguste Escoffier.

General Management and Administration
Director General / Rector: Highest authority. Chef with international experience (ex-Michlein or equivalent). Responsible for the academy's strategic vision, partnerships, and reputation.
Academic Subdirector: Oversees study programs, educational quality, and student evaluation.
Deputy Director of Operations: Manages facilities, budgets, supplies and the school restaurant.
Head of Admissions and Scholarships: Manages the admissions process and financial aid.
Director of International Relations and Internships: Coordinates internships in top restaurants, exchanges and job placement for graduates.
Head of Sustainability and Innovation: Oversees orchards, ecological practices and molecular laboratory.
Administrative Team: Finance, Human Resources, Marketing, IT and Student Services.
All the managers usually have experience as chefs or managers of high-end restaurants.

Teaching Hierarchy and Educational Staff
Lead Instructor Chefs: Experienced chefs in charge of an entire level or specialty. They design curricula, teach advanced classes, and evaluate final projects. They typically have 10+ years of experience in prestigious kitchens.
Chef Instructors / Senior Professors: Responsible for specific modules (e.g., Pastry, Asian Cuisine, Management). They combine demonstrations with practical supervision.
Sous-Chef Instructors / Teaching Assistants: Young chefs or outstanding graduates. They support practical classes, correct techniques, and supervise stations in the teaching kitchens.
Guest Professors / Resident Chefs: Michelin-starred chefs or celebrities who give intensive workshops.

Academic Tutors: One is assigned for every 8-12 students for personalized follow-up, mentoring, and support.
Support Staff: Nutritionists, sommeliers, laboratory technicians and hygiene experts.

Organization in the Academy Kitchens
During classes and practical sessions, students are organized into rotating brigades under supervision. A real professional brigade operates in the School Restaurant.

Classical Hierarchy of the Kitchen Brigade
Higher Command Line (Front of House + Back of House)
Executive Chef: The highest authority in the kitchen. Designs menus, controls quality and costs.
Head Chef (Chef de Cuisine): Manages the day-to-day operations.
Sous-Chef: Second in command. Oversees operations, assists the chef, and trains staff.
Chef de Partida: Responsible for a specific section.
Departures / Stations
Saucier: Specialist in sauces and stocks (the most prestigious position).
Poissonier: Fish and seafood.
Grillardin / Rotisseur: Meats, grills and roasts.
Entremetier: Vegetables, side dishes, soups and eggs.
Garde Manger: Cold preparations, salads, starters, preserves and charcuterie.
Patissier: Pastry, desserts and bakery (with its own sous-chef and team).
Tournant: Versatile chef who rotates between stations according to needs.
Commis: Junior Assistants (usual position for student interns).
Other Important Roles
Chef de Garde / Aboyeur: Responsible for issuing orders and coordinating with the dining room.
Boulanger: Baker.
Plongeur / Dishwasher: Washing and cleaning.
Préparateur / Kitchen Porter: Preparation of basic ingredients.

Front of House (Hall) – Interaction with students
Maître d'Hôtel: Room manager.
Sommelier: Wines and pairings.
Head Waiter / Captains: Supervise waiters.
Waiters and Runners: Customer Service.

Accountability System: Failure at one station affects the rating of the entire brigade (encourages teamwork).

A committee comprised of the top ten students in internal evaluations. Many matters are left to the students' discretion. The committee members make the final decisions on how to proceed. The committee consists of the top ten culinary students from across the institution, regardless of their year. The council members are considered master chefs, often specializing in their own areas, but also characterized by their versatility and skill in other culinary disciplines. Many, despite their youth, are recognized in the food industry for their contributions to the culinary world.

Due to their position in academia, they enjoy a certain degree of freedom to pursue personal projects. They also have a substantial budget that they can use for any imaginable purpose, as long as the purchases are related to cooking or culinary research.

There are two ways for a student to become a member of the Council. The first is to be recognized as one of the top ten chefs among the student body by an evaluation committee. Academic grades and performance at certain events have been key factors in the selection of council members.

The second method for becoming a board member involves usurping the position from a current member. This is extremely risky, as board positions carry enormous influence and prestige.

Students can apply to become council members at any point in their academic career; however, many often fail when they try.

The council members are ranked from first to tenth place, with first place being the top student in the entire academy. For many, first place represents the highest possible honor within the academy.

The council is responsible for managing some of the academy's internal affairs, including evaluating student achievements based on presentations they make at the academy, as well as helping to organize school events.

There are events where first-year students receive tutoring from their upperclassmen; members of the Elite Ten serve as mentors to students who reached the final of a special event.

Admission costs
Application fee and admission exam: $1,800 MXN / $90 USD – non-refundable, covers theoretical-practical evaluation, interview and profile analysis.
Annual registration: $12,500 MXN / $620 USD – mandatory at the beginning of each cycle; includes official registration, accident insurance within facilities, access to libraries, laboratories, school restaurant and common areas, student ID and personal locker.
Security deposit: $8,000 MXN / $400 USD – one-time payment upon entry, refundable upon departure without damage or loss of assigned equipment.

Tuition fees by program
All-inclusive: professional equipment, full uniforms, teaching materials, scheduled technical visits, access to specialized workshops.

Complete training (4 years – Bachelor's Degree in Gastronomic Arts)
Annual payment: $145,000 MXN / $7,250 USD
Semi-annual payment: $76,000 MXN / $3,800 USD
Monthly payment: $13,500 MXN / $675 USD (10 monthly payments per academic year)

Intensive diploma courses (12 months)
Professional international cuisine: $110,000 MXN / $5,500 USD (one-time payment)
High-end pastry and artisanal bread: $105,000 MXN / $5,250 USD
Regional and heritage cuisine: $98,000 MXN / $4,900 USD

Short courses and specializations (2–6 months)
• From $22,000 to $48,000 MXN depending on duration and complexity – includes all supplies and partial certification.

Optional additional extras
International exchange programs: management fee $16,000 MXN + travel/stay expenses at destination.
Advanced certification exams: $3,500–$6,000 MXN.
Additional personal materials or unofficial trips: at the student's expense.
Replacement for loss or intentional damage to equipment: commercial cost of the item.

Types of internal scholarships
For academic excellence: Up to 75% discount – average ≥9.2, outstanding practical tests, outstanding participation in activities.
For culinary talent: Up to 100% coverage – winners or finalists of the national entrance competition organized by the institution.
Socioeconomic factors: 30%–60% discount – depending on socioeconomic study, good performance and commitment to collaboration in internal support tasks.
Based on experience or recommendation: For students with prior experience or endorsement from renowned chefs – 20%–40% support.

Payment Methods
One-time payment at the beginning (5-10% discount).
Installment payment plans: Monthly or quarterly with no interest throughout the program.
Internal financing of the academy: Institutional loans with preferential rates.
Student loans (government or private): In many countries, these are equivalent to the FAFSA in the U.S., with options to defer repayment until after graduation.
Corporate sponsorships: Restaurants, food brands, hotels, or famous chefs cover part or all of the costs in exchange for a post-graduation commitment.
Work while you study: “Earn & Learn” programs where students work in the academy's kitchens, partner restaurants, or events, and receive salary + tuition credit (up to $2,000-$5,000 USD per semester).

Common additional costs (per semester or year)
Tool kit, uniforms and books: $800 - $2,000 USD.
Accommodation in academy residences (optional): 8,000 - 18,000 USD/year.
Meals and supplies: $2,000 - $5,000 USD/year.

Terms and conditions of membership
Maintain a minimum average of 8.0, attendance ≥90% and regulatory conduct.
Some scholarships involve collaborating in institutional activities (events, outreach workshops).

Only the best candidates are accepted each year, and demand is extremely high (thousands of applications for hundreds of places). The process is rigorous, competitive, and designed to filter out passion, talent, discipline, and potential.

Basic Requirements (Eligibility Conditions)
Age: Minimum 18 years old at the start of the program. There is no upper limit, but maturity and experience are valued.
Previous education: High school diploma (or international equivalent), validated if from abroad. For advanced programs or degrees, university education or relevant experience is preferred.
Language level: Proficiency in the academy's main language (English or the local language). For international students: TOEFL iBT 80+, IELTS 6.5+, or equivalent. If classes are taught in another language (e.g., French for classical techniques), an upper-intermediate level is required.
Health and physical condition: Medical certificate confirming fitness for kitchen work (long hours on your feet, food handling, controlled allergies). Up-to-date vaccinations and basic food hygiene test.
Recommended experience (not always required): At least 6-12 months working in restaurants, hotels, or professional kitchens. This requirement may be waived for exceptional candidates (young prodigies).

Required Documentation
Official application form (online).
Copy of passport or identity document.
Official academic transcripts (high school and higher education if applicable).
Detailed Curriculum Vitae (work experience, courses, culinary skills).
Proof of financial funds (for student visa and tuition, especially international).
For scholarships: Additional documents demonstrating financial need or merit.
All non-native documents must be translated and apostilled.

Admission Process (Step by Step)
Online Application (annual window or by rounds): Non-refundable fee payment (USD 100-300).
Preliminary Review: The committee verifies basic eligibility. Many are eliminated here.
Admission Tests
Theoretical exam: Basic cooking, techniques, hygiene, gastronomic history, culinary mathematics (costs, conversions) and nutrition.
Practical Audition: Cook one dish within a limited time in the academy's kitchens (using provided ingredients). Technique, organization (mise en place), flavor, presentation, cleanliness, and creativity under pressure will be evaluated.
Blind tasting, pairing, or kitchen management exercise.
Decision and Confirmation: Response in 4-8 weeks. Admitted students receive a formal offer and must confirm with an initial deposit (10-20% of tuition).

Quotas and Selectivity
Limited spaces available:
Short programs/certificates: 50-150 places per call.
Professional Diploma: 80-200 places/year.
Full degree: 100-300 places per year (depending on locations).
Acceptance rate: 10-25% (very competitive). Thousands of applications per year.
Admissions by rounds: advantage for the best, Regular and waiting list.
Priorities: Exceptional talent, outstanding experience, scholarship potential, and alignment with academic values ​​(sustainability, innovation, excellence).

The academy offers a progressive educational pyramid, designed to transform passionate enthusiasts into top-level professional chefs. All programs combine 70-80% hands-on practice with solid theory, using state-of-the-art facilities.

Types of Programs
Short Courses and Workshops (3 months) Focus on specific skills or trends.
Examples:
Advanced knife techniques
Molecular gastronomy and spherifications
French signature pastry shop
Sustainability and zero-waste cooking
Advanced pairing with wines and craft beers. Approximate cost: 1,500 – 8,000 USD. Very limited spaces (15-40 students).

Diplomas (6–12 months) Intensive and professional technical training. Includes real-world internships.
Examples: Diploma in Classical Cuisine, Diploma in Pastry and Artisanal Breadmaking, Diploma in Kitchen Management.

Technical Careers / Bachelor's Degrees (2–4 years) Complete programs with recognized qualifications. They include management, entrepreneurship, and international experience (semesters at partner campuses or internships in renowned restaurants).
Examples: Bachelor of Arts in Culinary Arts, Bachelor of Gastronomy and Restaurant Management.
Specializations and Postgraduate Studies (6–18 months, post-diploma or bachelor's degree)
High-End Pastry and Bakery
International and Fusion Cuisine
Regional cuisine (Mexican, Mediterranean, Asian, etc.)
Molecular Gastronomy and Cutting-Edge Techniques
Restaurant Management and Gastronomic Entrepreneurship
Enology and Professional Sommelier
Sustainable Gastronomy and Applied Nutrition

Level Structure
Basic Level (Fundamentals – 3-6 months)
Objective: To master the universal foundations of professional cooking.
Professional mise en place
Cutting and filleting techniques
Base stocks and broths
Mother sauces (French and derivative)
Basic and advanced cooking methods
Hygiene, food safety and handling
Introduction to kitchen brigade organization

Intermediate Level (Development – ​​6-12 months)
Objective: To apply techniques in real-world contexts and explore diversity.
World cuisines (French, Italian, Asian, Latin American, etc.)
Preparation of balanced and seasonal menus
Handling of items (starters, main courses, desserts)
Advanced techniques (sous-vide, fermentation, smoking)
Applied nutrition and dietary adaptations
Teamwork in simulated kitchens

Higher / Advanced Level (Master's Degree – 6-18 months)
Objective: To prepare for leadership and innovation.
Fine dining and signature dishes
Gastronomic innovation and molecular cuisine
Kitchen management and brigade leadership
Economic management, costs, and letter design
Final projects (full menu + thesis or event)
External professional internships (stages in Michelin-starred restaurants or equivalent)
Entrepreneurship: Creating a restaurant concept

Main Subjects
Theoretical (lectures + laboratories):
Food Science and Nutrition
Food Hygiene and Safety (HACCP standards)
History of Gastronomy
Applied Nutrition and Dietetics
Costs and Inventory Control
Restaurant Administration and Management
Menu Design and Gastronomic Trends
Winemaking, Food Pairing and Beverages
Gastronomic Marketing and Sustainability

Internships:
Cooking Techniques and Basic Preparations
Cuts and butchering of meats, fish and seafood
Bakery and Pastry Shop (pastries, chocolates, fine desserts)
Cold Kitchen (salads, starters, preserves)
Hot Cooking (stews, roasts, sautes)
Regional and International Cuisine (rotating modules)
Plating and Photography

Cross-cutting themes (developed throughout the program):
Organization and Time Management
Teamwork and Leadership
Communication and Customer Service
Culinary Creativity and Innovation
Professional Ethics and Social Responsibility

It is possible to change specialization after the Basic Level. Modular programs allow combining diplomas with a bachelor's degree.