The Professional Chefs Diploma (Cuisine) is a culinary program that spans over three months. The program is designed to equip students with the skills and knowledge required to become a professional chef. The first month of the program focuses on African Culinary Class, where students learn the basics of African cuisine. The course is designed to give students a comprehensive understanding of the ingredients, cooking techniques, and flavors that are associated with African cuisine.

In the second month of the program, students continue with the African Culinary Class but at a more advanced level. In addition to national African cuisine, students also explore other African cuisines. This level-3 course aims to give students a deeper understanding of the culinary arts of Africa. By the end of the month, students should be able to prepare complex African dishes and understand the cultural and historical significance of African cuisine.

The third month of the program is focused on Continental Culinary Arts Program (Cuisine). In this course, students learn about the continental cuisine of Europe, Asia, and the Americas. The course is designed to give students a broad understanding of the culinary arts from around the world. By the end of the course, students should be able to prepare a wide range of dishes from different continents and understand the cultural significance of each dish.