A Culinary Arts Diploma from Asian Christian Culinary & Agricultural Science Institute (ACCASI) can provide an entry or advancement in your career in the industry. Our curriculum covers culinary arts, agricultural
sciences, and business skills, with a thrust on providing personal attention through small class sizes of no more than 30 students. Our programs equip students for various fulfilling career paths in the culinary field.
Diploma in Food Preparation and Culinary Arts &
Certificate in Agricultural Science
This is our flagship course, wherein food preparation and culinary arts component is a level two diploma by City & Guild, London. The agricultural sciences curricula are developed and delivered independently by ACCASI.
Duration: 8-months including internship (international and national internship options)
Highlights of the curriculum
1. Culinary techniques: This module focuses on teaching students the basic techniques of cooking and baking, including knife skills, stocks, sauces, soups, and pastry doughs.
2. Sustainable farming and gardening: Students will learn sustainable farming and gardening practices, crop selection, and soil management.Livestock management and routines around hydroponics and aquaponics will be demonstrated..
3. Understanding of farming and food systems: Exhaustive understanding of farming and food systems to source ingredients locally and build relationships with local farmers and growers will be imparted..
4. Seasonal menu planning: Farm-to-table restaurants rely heavily on seasonal and local ingredients, which means the menu needs to be updated accordingly. This requires a formidable understanding of the seasonal availability of different ingredients and the ability to adapt to them..
5. Kitchen management: Principles of cost control, menu planning, and kitchen organization in the context of an operation in a farm will be taught..
6. Plated desserts and presentation: This component dwells on teaching students how to create visually appealing, delicious desserts that align with the farm-to-table philosophy..
7. Entrepreneurship: Students will be provided an opportunity to work with our experts to build a business plan on starting and running a farm-to table restaurant, catering business, or a unit that commercially processes local farm produce..
8. Culinary nutrition: This component focuses on teaching students about the nutritional value of ingredients used in farm-to-table cooking and how to prepare healthy, balanced meals.
Certificate Program in Food Production
This course is designed for individuals who are interested in learning the fundamental principles and techniques of food preparation. It is suitable for those looking to start a career in culinary arts, or interested in improving their cooking skills for personal or professional use. The course delivery caters to students of all skill levels — from newbie to professionals.
Basic Food Production
Four months of training through a combination of classroom, kitchen, and farm instruction, followed by a two-month internship.
Advanced Food Production
Six months of training through a combination of classroom, kitchen, and farm instruction, followed by a two-month internship.
International and national internship opportunities will be provided.
Themes covered in our curricula of certificate programs:
1. Food safety and sanitation
2. Cooking techniques
3. Knife skills
4. Basic food preparation
6. Soup and sauce preparation
7. Cold food preparation
8. Hot food preparation
9. Meat and poultry preparation
10. Seafood preparation
Weekend & One-Day Courses
Weekend culinary courses are based on one of the following themes:
1. Basics of cooking and food preparation techniques
2. Introduction to a menu driven by farm
3. Seasonal farm cooking experience
4. Baking 101
5. Cooking methods (boiling, roasting, grilling, sauteing, etc.)
6. Harvesting, processing and storage of seasonal produce
Note: A schedule of these courses will be made available here for pre registration.