Foundation in Culinary Arts
The foundation programme prepares you with the skills, knowledge, and experience you need to progress to the undergraduate level.
- 1 Year / Onsite
- Intakes: August and December
Overview
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
- Asian and European cooking methods
- Principles of design in food production
- Nutrition planning
- Management
- Leadership skills
Progression Pathway
After completing foundation programme students can choose one of the following options:
- To transfer to any of College de Paris Member Schools offering the next level of certification at any location worldwide.
- To continue to the Bachelor Degree at The Royal Colosseum In Karachi
- 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
Programme
Semester 1 | Credits | Number |
---|---|---|
Lorem ipsum | 4 | ESTU 203 |
Lorem ipsum | 2 | ESTU 340 |
Lorem ipsum | 4 | ESTU 657 |
Semester 2 | Credits | Number |
---|---|---|
Lorem ipsum | 4 | ESTU 768 |
Lorem ipsum | 4 | ESTU 432 |
Lorem ipsum | 2 | ESTU 873 |
Semester 3 | Credits | Number |
---|---|---|
Rhetoric & the Public Sphere | 4 | ESTU 203 |
Communication & Everyday Life | 2 | ESTU 340 |
Critical & Rhetorical Methods | 4 | ESTU 657 |
Semester 4 | Credits | Number |
---|---|---|
Relational Communication | 4 | ESTU 768 |
Public Relations Campaigns | 4 | ESTU 432 |
Rhetoric of Social Movements | 2 | ESTU 873 |
Total for the entire period of study | 40 |
Contact us
Block 2 Clifton, Karachi, Sindh, Pakistan 75600
How to Apply?
- You Apply
Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.
- We Connect
After you submit your application, an admissions representative will contact you and will help you to complete the process.
- You Get Ready
Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.