The Culinary Art program is designed to train future chefs and kitchen professionals over a six-month period. During the academic phase (first three months), students develop core culinary techniques, food preparation methods, kitchen hygiene, menu planning, and international cuisines through practical kitchen labs. The three-month internship allows students to work in professional kitchens, applying their skills in food production, plating, and teamwork. This blend of theory and practice equips learners for careers as commis chefs, kitchen assistants, or junior culinary staff.