At TCAI, we take a tri-level approach to teaching and training you in the culinary arts. Our lectures are practical and comprehensive, with instructive demonstrations and intensive hands-on training on various cooking methods, including international cuisines like Asian, European, and American. Basic baking and pastry making are included in the different international cuisine modules. With a limited number of students per class, you’ll have more direct supervision from the chef instructors and more  hands-on time to  hone your skills to perfection.

After four to five months of classroom laboratory training, you’ll undergo two to up to six months of internship training in the hospitality workplace. You’ll apply the knowledge and skills gained in class, enhance your culinary skills, and earn real industry experience.

• Small class sizes with a maximum of 7 students and 2 Chef Instructors per class
• 100% hands-on cooking
• Two (2) to up to six (6) months local internship in a local top restaurants or 5-star hotels
• Accredited by the American Culinary Federation Education Foundation (ACEF)
• Option for the International Step-up Programs:  Advanced Italian Culinary Certificate at the Florence University of the Arts, or the paid-internship in the USA through our partner internship-provider

Total Program Duration: 6-12 months, depending on chosen local internship track

Students may choose any of the following schedule of classes:

Full-time Regular Classes: Mondays -Thursdays, 7-11AM or 8AM -12NN

Saturday Classes for Working Students: 8AM – 4PM (whole day)