Programs & courses
Every Desi Recipe program combines chef demonstrations, supervised station practice and assessed tasting. Choose a full career diploma, a single-cuisine certificate, short weekend labs or a kitchen-management course.
Program 01 · Career track
Our flagship 12-week diploma is designed for aspiring chefs, career changers and kitchen staff who want a complete professional foundation. You will cook across four cuisines, learn the classical techniques behind them and finish with a live service where you run a station under real time pressure.
By the end of the diploma you will be able to prep and cook a full menu independently, cost your recipes, keep a clean and organised station and present restaurant-standard plates.
Duration
12 weeks
Schedule
5 days a week
Next intake
17 Aug 2026
Program 02 · Specialist
Already comfortable in the kitchen? Choose one cuisine and master it in depth. Each certificate covers signature dishes, regional variations, batch cooking for service and plating — ideal for working cooks, caterers and food entrepreneurs.
6 weeks
Kacchi and tehari, korma, rezala, bhuna, bharta, shutki preparations, pitha and festive menus — scaled for catering and restaurant service.
5 weeks
Wok hei, velveting, sauces from scratch, fried rice and chow mein at volume, hand-folded dumplings, soups and Indo-Chinese favourites.
4 weeks
Kimchi varieties, gochujang and doenjang sauces, bibimbap, japchae, tteokbokki, Korean fried chicken and banchan sets.
6 weeks
French foundations, fresh pasta, steaks and roasts, sauces and emulsions, salads, plated starters and modern presentation.
Program 03 · Short format
Focused, hands-on workshops on Fridays and Saturdays. Each lab tackles one skill in depth — perfect for busy professionals, home cooks who want to level up, or diploma graduates refreshing a technique.
Rice selection, marination, layering and dum sealing for perfect kacchi biryani.
Saturday · 5 hours
Heat control, tossing, sauce timing and three classic stir-fries cooked to restaurant speed.
Friday · 4 hours
Napa cabbage kimchi, radish kkakdugi and quick pickles — with take-home jars.
Saturday · 4 hours
Grip, sharpening, classic cuts and speed drills that change how you cook every day.
Friday · 3 hours
Composition, colour and texture — plating for restaurants, menus and social media.
Saturday · 3 hours
Doughs, fillings and folds for jiaozi, momo-style dumplings and siu mai.
Friday · 4 hours
Program 04 · Management
A practical 4-week course for head cooks, restaurant owners and anyone planning a food business. Learn to cost recipes accurately, control waste, plan menus that make money, build prep lists and lead a kitchen team through busy service.
Not sure where to start?
Starting a career
You want a complete foundation and a certificate that shows employers you can work a station.
Adding a cuisine
You already cook professionally or run a food business and want depth in one cuisine.
Sharpening one skill
You have limited time and want focused, practical training in a single technique.
Chef jacket, apron and hat provided on day one.
Every practical session is fully stocked.
Issued after attendance and practical assessment.
CV, portfolio and interview preparation support.
Visit the kitchen, meet the chefs and choose your program with an advisor.
