Foundation in Culinary Arts

The foundation programme prepares you with the skills, knowledge, and experience you need to progress to the undergraduate level.


Thierry Marx’s foundation programme in Culinary Arts provides students with a wonderful base in their education in culinary skills. Our Certification in Culinary Arts provides sufficient culinary background required to enter the food service industry at entry-to-mid-level positions and to advance to a variety of related positions. We’ve designed the modules of this programme in a way that you have practical and theoretical training in all areas of food production.

One of the most celebrated chefs in France, Thierry Marx, trained at world-famous restaurants including Ledoyen, Taillevent and Robuchon. He was awarded his first Michelin star in 1988 at Roc en Val in Tours and was awarded another star at Cheval Blanc in Nimes in 1991. Following ten years at Châteaux Cordeillan Bages where he held two Michelin Stars, Thierry joined Mandarin Oriental, Paris, where his namesake restaurant is his first gastronomic venture in the French capital.

With his creative and innovative cooking, Thierry draws inspiration from France and from his extensive travels through Asia. Using the finest and freshest ingredients and offering the avant-garde textures and flavors for which he is renowned, Thierry is sure to delight diners with his unique style. 

Thierry Marx College offers professional training for the chefs of tomorrow with an original curriculum. It offers them the possibility of practicing a more equitable cooking, to support the short circuits, or, to tend towards a zero waste approach.

Key Learnings

Progression Pathway

After completing foundation programme students can choose one of the following options:

  1. To transfer to any of College de Paris Member Schools offering the next level of certification at any location worldwide.
  2. To continue to the Bachelor Degree at The Royal Colosseum In Karachi
  3. To transfer to any of College de Paris Partner Universities globally.

Subjects Covered:

  • Introduction to Catering and Hospitality Industry
  • Kitchen hygiene and food safety
  •  Prepare and cook proteins, vegetables and pulses
  •  Prepare and cook soups, sauces, pasta and eggs
  •  Patisserie, pastries, deserts, chocolate and dough
  •  Food Safety, kitchen organization and management
  •  Multiple skills and technique work


Semester 1CreditsNumber
Lorem ipsum4ESTU 203
Lorem ipsum2ESTU 340
Lorem ipsum4ESTU 657
Semester 2CreditsNumber
Lorem ipsum4ESTU 768
Lorem ipsum4ESTU 432
Lorem ipsum2ESTU 873
Semester 3CreditsNumber
Rhetoric & the Public Sphere4ESTU 203
Communication & Everyday Life2ESTU 340
Critical & Rhetorical Methods4ESTU 657
Semester 4CreditsNumber
Relational Communication4ESTU 768
Public Relations Campaigns4ESTU 432
Rhetoric of Social Movements2ESTU 873
Total for the entire period of study40

Do you have more questions?

Contact us

Block 2 Clifton, Karachi, Sindh, Pakistan 75600

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