The Professional Chefs Diploma (Cuisine and Baking) is a comprehensive program designed to provide students with the skills and knowledge needed to excel in the culinary industry. The program is divided into three months, each of which focuses on a different aspect of culinary arts.

During the first month of the program, students take an African Culinary Arts class, which provides them with an in-depth understanding of the flavors, ingredients, and techniques used in African cuisine. Additionally, students participate in the French Baking and Patisserie Program, which teaches them advanced baking and pastry-making skills.

In the second month of the program, students learn about continental culinary arts in the Continental Culinary Arts Program (Cuisine). This program covers a wide range of cuisines from around the world, including Italian, French, and Spanish. Students learn about the unique flavors and techniques used in each cuisine and gain hands-on experience preparing traditional dishes. By the end of this month, students will have a solid foundation in both sweet and savory cooking techniques.