The Beginners Continental Culinary Arts (Cuisine) is a four-week program that aims to introduce students to the basics of cooking and various international cuisines. In the first week, students learn about kitchen safety, hygiene, food safety, knife skills, and kitchen tools identification and rules. They also explore the use of herbs and spices in cooking and practice making shredded beef sauce, curry sauce, and Chinese fried rice.

During the second week, students dive into Italian, Mexican, and American cuisine. They learn to make classic dishes such as spaghetti and meatballs, tacos, and KFC-style chicken and potato wedges. In the third week, the focus shifts to continental breakfast items like pancakes, waffles, French toast, potato and fish in batter, salads, and salad dressings. Students also learn to prepare chicken chow mein, a Chinese classic.

The program concludes in the fourth week with an exam and a lesson on table setting and etiquette. Students demonstrate their culinary skills by preparing Szechwan fried rice and present it in a fine dining format. This program provides a solid foundation for students interested in pursuing a career in the culinary arts and helps them gain practical skills and knowledge in cooking and food preparation.