Mary's Test Town

Mary's Test Town Ever since I was a child I have loved baking. I will always Make baking videos and help my Clint. Course Name : Pasty & Bakery

INTERNSHIP:
1.

TRAINING COURSE:
Institute Name : NHTTI
Course Name : Food & Beverage Production

Institute Name : ITCI- International Training Institute of Culinary Arts. Institute Name : Hotel Inter continental

2. Institute Name : ITCI- International Training Institute of Culinary Arts. Course Name : Pasty & Bakery

Internship : Hotel Intercontinental
Department : Pasty & Bakery

Achievement : 1. Malaysia Culinary Worldcup 2023 (21-23 February 2023)

31/12/2025
https://www.facebook.com/share/p/17sj1eme8n/?mibextid=wwXIfr
16/12/2025

https://www.facebook.com/share/p/17sj1eme8n/?mibextid=wwXIfr

🇧🇩 āĻļ⧁āĻ­ āĻŦāĻŋāϜāϝāĻŧ āĻĻāĻŋāĻŦāϏ 🇧🇩
āĻŽāĻšāĻžāύ āĻŽā§āĻ•ā§āϤāĻŋāϝ⧁āĻĻā§āϧ⧇āϰ āĻŦā§€āϰ āĻļāĻšā§€āĻĻāĻĻ⧇āϰ āĻ—āĻ­ā§€āϰ āĻļā§āϰāĻĻā§āϧāĻž āϜāĻžāύāĻžāχāĨ¤
āϤāĻžāĻĻ⧇āϰ āφāĻ¤ā§āĻŽāĻ¤ā§āϝāĻžāϗ⧇ āĻ…āĻ°ā§āϜāĻŋāϤ āĻāχ āĻŦāĻŋāϜāϝāĻŧ āφāĻŽāĻžāĻĻ⧇āϰ āĻĒā§āϰ⧇āϰāĻŖāĻž āĻ“ āĻ—ā§ŒāϰāĻŦāĨ¤
āϞāĻžāϞ-āϏāĻŦ⧁āĻœā§‡āϰ āĻĒāϤāĻžāĻ•āĻžāϝāĻŧ āωāĻœā§āĻœā§āĻŦāϞ āĻšā§‹āĻ• āĻĒā§āϰāĻŋāϝāĻŧ āĻŦāĻžāĻ‚āϞāĻžāĻĻ⧇āĻļāĨ¤

Seafood class ,Khalil Culinary Arts Center
01/12/2025

Seafood class ,Khalil Culinary Arts Center

https://youtu.be/Mdlw4KhxZew?si=XCz8YNvttzxGYCPh
30/11/2025

https://youtu.be/Mdlw4KhxZew?si=XCz8YNvttzxGYCPh

āĻžāĻ¨ā§āύāĻž āĻŦāĻžāĻ¨ā§āύāĻž EP 69– āύāϤ⧁āύ āĻ“ āϏāĻšāϜ āϰ⧇āϏāĻŋāĻĒāĻŋ āĻļāĻŋāϖ⧁āύ āφāĻĒāύāĻžāϰ āĻĒā§āϰāĻŋāϝāĻŧ āĻļā§‹ Ranna Banna-āϤ⧇!āĻāχ āĻāĻĒāĻŋāϏ⧋āĻĄā§‡ āĻĨāĻžāĻ•āϛ⧇ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ“ āϏ....

Continental class 3rd Batch (6 months)Khalil Culinary Arts Center
26/11/2025

Continental class
3rd Batch (6 months)
Khalil Culinary Arts Center

Sandwich and pizza class at Khalil Culinary Arts Center
26/11/2025

Sandwich and pizza class at Khalil Culinary Arts Center

24/11/2025

āφāĻŽā§‡āϰāĻŋāĻ•āĻžāϝāĻŧ āĻ–āϞāĻŋāϞ⧁āϰ āϰāĻšāĻŽāĻžāύ āĻ•āĻ āĻŋāύ āĻĒāĻĨ āĻĒāĻžāĻĄāĻŧāĻŋ āĻĻāĻŋāϝāĻŧ⧇ āĻāĻ• āϏāĻĢāϞ āĻŦā§āϝāĻžāĻ•ā§āϤāĻŋāĻ¤ā§āĻŦāĨ¤ āϤāĻŦ⧇, āĻāχ āĻĒāĻĨ āĻŽā§‹āĻŸā§‡āχ āĻ•āĻ āĻŋāύ āĻ›āĻŋāϞ⧋āύāĻž , āϏāĻĢāϞāϤāĻžāϰ āĻ—āĻ˛ā§āĻĒ⧇ āφāĻŽāĻžāĻĻ⧇āϰ .....

āĻŦāĻŋāĻĻ⧇āĻļ⧇ āĻļ⧇āĻĢ āĻšāĻ“ā§ŸāĻžāϰ āĻ¸ā§āĻŦāĻĒā§āύ?āĻœā§‡āύ⧇ āύāĻŋāύ ⧍ā§ĻāϟāĻŋ āĻĻ⧇āĻļ⧇āϰ āϏ⧇āϰāĻž āĻļ⧇āĻĢ āϕ⧋āĻ°ā§āϏ⧇āϰ āĻŦāĻŋāĻ¸ā§āϤāĻžāϰāĻŋāϤ āϤāĻĨā§āϝāĻŦāĻžāĻ‚āϞāĻžāĻĻ⧇āĻļ⧇āϰ āĻŦāĻžāχāϰ⧇ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ āĻļ⧇āĻĢ āĻšāϤ⧇ āϚāĻžāχāϞ⧇, āύāĻŋāĻšā§‡āϰ...
23/11/2025

āĻŦāĻŋāĻĻ⧇āĻļ⧇ āĻļ⧇āĻĢ āĻšāĻ“ā§ŸāĻžāϰ āĻ¸ā§āĻŦāĻĒā§āύ?
āĻœā§‡āύ⧇ āύāĻŋāύ ⧍ā§ĻāϟāĻŋ āĻĻ⧇āĻļ⧇āϰ āϏ⧇āϰāĻž āĻļ⧇āĻĢ āϕ⧋āĻ°ā§āϏ⧇āϰ āĻŦāĻŋāĻ¸ā§āϤāĻžāϰāĻŋāϤ āϤāĻĨā§āϝ

āĻŦāĻžāĻ‚āϞāĻžāĻĻ⧇āĻļ⧇āϰ āĻŦāĻžāχāϰ⧇ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ āĻļ⧇āĻĢ āĻšāϤ⧇ āϚāĻžāχāϞ⧇, āύāĻŋāĻšā§‡āϰ āĻĻ⧇āĻļāϗ⧁āϞ⧋āϤ⧇ āφāĻĒāύāĻŋ āφāĻ¨ā§āϤāĻ°ā§āϜāĻžāϤāĻŋāĻ• āĻŽāĻžāύ⧇āϰ āĻļ⧇āĻĢ āϕ⧋āĻ°ā§āϏ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύāĨ¤ āĻāĻ–āĻžāύ⧇ āϏāĻŽā§ŸāĻ•āĻžāϞ, āĻ–āϰāϚ, āĻ“ āϏāύāĻĻ⧇āϰ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖ āϤāĻĨā§āϝ āϤ⧁āϞ⧇ āϧāϰāĻž āĻšāϞ⧋:

āĻļ⧇āĻĢ āϕ⧋āĻ°ā§āϏ⧇āϰ āϧāϰāύ āĻ“ āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: āĻŦāĻŋāĻ¸ā§āϤāĻžāϰāĻŋāϤ āĻŦāĻŋāĻļā§āϞ⧇āώāĻŖ
ā§§. Certificate Level Courses
āωāĻĻāĻžāĻšāϰāĻŖ: Certificate III/IV in Commercial Cookery (āĻ…āĻ¸ā§āĻŸā§āϰ⧇āϞāĻŋāϝāĻŧāĻž)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāϏ – ā§§ āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āύāϤ⧁āύ āϝāĻžāϰāĻž āϰāĻžāĻ¨ā§āύāĻžāϰ āϜāĻ—āϤ⧇ āĻĒāĻž āϰāĻžāĻ–āϤ⧇ āϚāĻžāύ
āϕ⧇āύ āĻ•āϰāĻŦ⧇āύ: āĻāϟāĻŋ āĻšāϞ⧋ āĻĒā§āϰāĻžāĻĨāĻŽāĻŋāĻ• āĻļ⧇āĻĢ āĻĒā§āϰāĻļāĻŋāĻ•ā§āώāĻŖ – āĻ•āĻžāϟāĻžāϕ⧁āϟāĻŋ, āϰāĻžāĻ¨ā§āύāĻžāϰ āĻĒā§āϰāĻžāĻĨāĻŽāĻŋāĻ• āĻŸā§‡āĻ•āύāĻŋāĻ•, āĻ¸ā§āϝāĻžāύāĻŋāĻŸā§‡āĻļāύ āχāĻ¤ā§āϝāĻžāĻĻāĻŋ āĻļ⧇āĻ–āĻžāύ⧋ āĻšāϝāĻŧ
āĻĒ⧇āĻļāĻž: Commis Chef, Line Cook, Prep Cook

⧍. Diploma in Culinary Arts / Cuisine
āωāĻĻāĻžāĻšāϰāĻŖ: Diploma in Culinary Arts (āĻ•āĻžāύāĻžāĻĄāĻž, āĻŽāĻžāϞāϝāĻŧ⧇āĻļāĻŋāϝāĻŧāĻž, āĻĢāĻŋāϞāĻŋāĻĒāĻžāχāύāϏ)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āϝāĻžāĻĻ⧇āϰ āϰāĻžāĻ¨ā§āύāĻžāϰ āĻ•āĻŋāϛ⧁ āĻ…āĻ­āĻŋāĻœā§āĻžāϤāĻž āφāϛ⧇ āĻŦāĻž āĻ•ā§āϝāĻžāϰāĻŋ⧟āĻžāϰ āĻļ⧁āϰ⧁ āĻ•āϰāϤ⧇ āϚāĻžāύ
āĻĢā§‹āĻ•āĻžāϏ: āϰāĻžāĻ¨ā§āύāĻžāϰ āĻĒā§āĻ°ā§āϝāĻžāĻ•āϟāĻŋāĻ•ā§āϝāĻžāϞ āĻŸā§āϰ⧇āύāĻŋāĻ‚, āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ āĻ•āĻŋāĻšā§‡āύ āĻ…āĻĒāĻžāϰ⧇āĻļāύ, āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻĒā§āϰāĻ¸ā§āϤ⧁āϤāĻŋ, āĻ—āĻžāĻ°ā§āύāĻŋāĻļāĻŋāĻ‚, āϰāĻžāĻ¨ā§āύāĻžāϰ āύ⧀āϤāĻŋ
āĻĒ⧇āĻļāĻž: Demi Chef, Chef de Partie, Catering Chef

ā§Š. Advanced Diploma in Culinary Arts / Hospitality
āωāĻĻāĻžāĻšāϰāĻŖ: Advanced Diploma in Hospitality Management (āĻ…āĻ¸ā§āĻŸā§āϰ⧇āϞāĻŋāϝāĻŧāĻž, āĻĻ⧁āĻŦāĻžāχ)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§§.ā§Ģâ€“ā§¨.ā§Ģ āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āϝāĻžāϰāĻž āϰāĻžāĻ¨ā§āύāĻžāϰ āĻĒāĻžāĻļāĻžāĻĒāĻžāĻļāĻŋ āĻšā§‹āĻŸā§‡āϞ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϰ āĻĻāĻŋāϕ⧇āĻ“ āφāĻ—ā§āϰāĻšā§€
āĻĢā§‹āĻ•āĻžāϏ: āϰāĻžāĻ¨ā§āύāĻž + āĻ•āĻŋāĻšā§‡āύ āĻŽā§āϝāĻžāύ⧇āϜāĻŽā§‡āĻ¨ā§āϟ, āĻĢ⧁āĻĄ āĻ•āĻ¸ā§āϟāĻŋāĻ‚, āĻ¸ā§āϟāĻžāĻĢ āĻŽā§āϝāĻžāύ⧇āϜāĻŽā§‡āĻ¨ā§āϟ
āĻĒ⧇āĻļāĻž: Sous Chef, Kitchen Supervisor, Restaurant Manager

ā§Ē. Professional Chef Diploma
āωāĻĻāĻžāĻšāϰāĻŖ: Professional Chef Program (āϝ⧁āĻ•ā§āϤāϰāĻžāĻˇā§āĻŸā§āϰ, āϝ⧁āĻ•ā§āϤāϰāĻžāĻœā§āϝ)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āϝāĻžāĻĻ⧇āϰ āĻŸā§‡āĻ•āύāĻŋāĻ•ā§āϝāĻžāϞ āĻ“ āĻĨāĻŋāĻ“āϰ⧇āϟāĻŋāĻ•ā§āϝāĻžāϞ āĻœā§āĻžāĻžāύ āĻĻāϰāĻ•āĻžāϰ
āĻĢā§‹āĻ•āĻžāϏ: āĻĢā§āϰ⧇āĻžā§āϚ, āχāϟāĻžāϞāĻŋāϝāĻŧāĻžāύ, āĻāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻŽāĻžāĻ˛ā§āϟāĻŋ-āϕ⧁āχāϜāĻŋāύ āϰāĻžāĻ¨ā§āύāĻž, āĻĒā§āϞ⧇āϟāĻŋāĻ‚, āχāύ⧋āϭ⧇āϟāĻŋāĻ­ āϕ⧁āĻ•āĻŋāĻ‚
āĻĒ⧇āĻļāĻž: Sous Chef, Executive Chef Assistant

ā§Ģ. Grand Diplôme
āωāĻĻāĻžāĻšāϰāĻŖ: Le Cordon Bleu Grand Diplôme (āĻĢā§āϰāĻžāĻ¨ā§āϏ, āϞāĻ¨ā§āĻĄāύ)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ⧝ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āϝāĻžāϰāĻž āĻŦāĻŋāĻļā§āĻŦāĻŽāĻžāύ⧇āϰ āĻĢāĻžāχāύ āĻĄāĻžāχāύāĻŋāĻ‚ āϰāĻžāĻ¨ā§āύāĻž āĻļāĻŋāĻ–āϤ⧇ āϚāĻžāύ
āĻĢā§‹āĻ•āĻžāϏ: Cuisine + Pastry – āĻĻ⧁āϟāĻŋ āĻāĻ•āϏāĻžāĻĨ⧇ āĻļ⧇āĻ–āĻžāύ⧋ āĻšāϝāĻŧ
āĻĒ⧇āĻļāĻž: Fine Dining Chef, Pastry Chef, Private Chef

ā§Ŧ. Bachelor in Culinary Arts / Hospitality Management
āωāĻĻāĻžāĻšāϰāĻŖ: Culinary Arts Academy Switzerland
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§Šâ€“ā§Ē āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āϝāĻžāϰāĻž āϰāĻžāĻ¨ā§āύāĻžāϕ⧇ āĻĒā§āϰāĻĢ⧇āĻļāύ + āĻāĻ•āĻžāĻĄā§‡āĻŽāĻŋāĻ• āĻĄāĻŋāĻ—ā§āϰāĻŋāϤ⧇ āύāĻŋāϤ⧇ āϚāĻžāύ
āĻĢā§‹āĻ•āĻžāϏ: āϰāĻžāĻ¨ā§āύāĻž, āĻĢ⧁āĻĄ āϏāĻžā§Ÿā§‡āĻ¨ā§āϏ, āĻ•āĻŋāĻšā§‡āύ āϞāĻŋāĻĄāĻžāϰāĻļāĻŋāĻĒ, āĻšāϏāĻĒāĻŋāϟāĻžāϞāĻŋāϟāĻŋ
āĻĒ⧇āĻļāĻž: Executive Chef, F&B Manager, Culinary Instructor

ā§­. Pastry and Baking Diploma
āωāĻĻāĻžāĻšāϰāĻŖ: Diploma in Patisserie (Le Cordon Bleu)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āϕ⧇ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύ: āϝāĻžāϰāĻž āĻĒ⧇āĻ¸ā§āĻŸā§āϰāĻŋ, āϕ⧇āĻ•, āĻŦā§āϰ⧇āĻĄ, āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āωāĻĒāϰ āĻĻāĻ•ā§āώāϤāĻž āĻ—āĻĄāĻŧāϤ⧇ āϚāĻžāύ
āĻĢā§‹āĻ•āĻžāϏ: āĻŦ⧇āĻ•āĻŋāĻ‚, āĻĄā§‡āϜāĻžāĻ°ā§āϟ, āϚāϕ⧋āϞ⧇āϟ, āφāĻ°ā§āϟāĻŋāĻ¸ā§āϟāĻŋāĻ• āĻĒā§āϞ⧇āϟāĻŋāĻ‚
āĻĒ⧇āĻļāĻž: Pastry Chef, Bakery Chef, Chocolatier

ā§Ž. Short-Term Specialty Courses
āωāĻĻāĻžāĻšāϰāĻŖ: Sushi Making Master Class (āϜāĻžāĻĒāĻžāύ), Thai Street Food Course (āĻĨāĻžāχāĻ˛ā§āϝāĻžāĻ¨ā§āĻĄ)
āϏāĻŽāϝāĻŧāĻ•āĻžāϞ: ā§§ āϏāĻĒā§āϤāĻžāĻš – ā§Š āĻŽāĻžāϏ
āĻĢā§‹āĻ•āĻžāϏ: āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻāĻ•āϟāĻŋ āϕ⧁āχāϜāĻŋāύ āĻŦāĻž āĻ¸ā§āĻ•āĻŋāϞ āĻļāĻŋāĻ–āϤ⧇
āĻĒ⧇āĻļāĻž: āϏāĻžāĻĒā§āϞāĻŋāĻŽā§‡āĻ¨ā§āϟāĻžāϰāĻŋ āĻĻāĻ•ā§āώāϤāĻž āĻšāĻŋāϏ⧇āĻŦ⧇ āĻ•āĻžāĻœā§‡ āϞāĻžāϗ⧇

āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻŦāĻŋāώ⧟ āϝāĻž āϜāĻžāύāĻžāϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ:
āĻ­āĻžāώāĻž: āχāĻ‚āϰ⧇āϜāĻŋ āĻ­āĻžāϞ⧋ āϜāĻžāύāĻž āĻĻāϰāĻ•āĻžāϰ, āĻ•āĻŋāϛ⧁ āĻĻ⧇āĻļ⧇ āĻ¸ā§āĻĨāĻžāύ⧀āϝāĻŧ āĻ­āĻžāώāĻž (āϝ⧇āĻŽāύ āϜāĻžāĻĒāĻžāύ, āĻĢā§āϰāĻžāĻ¨ā§āϏ, āϕ⧋āϰāĻŋāϝāĻŧāĻž) āϏāĻšāĻžāϝāĻŧāĻ•āĨ¤

āχāĻ¨ā§āϟāĻžāĻ°ā§āύāĻļāĻŋāĻĒ: āĻ…āύ⧇āĻ• āϕ⧋āĻ°ā§āϏ⧇ ā§Šâ€“ā§Ŧ āĻŽāĻžāϏ⧇āϰ āĻĒā§āĻ°ā§āϝāĻžāĻ•āϟāĻŋāĻ•āĻžāϞ āχāĻ¨ā§āϟāĻžāĻ°ā§āύāĻļāĻŋāĻĒ āĻĨāĻžāϕ⧇āĨ¤

āĻ¸ā§āĻ•āϞāĻžāϰāĻļāĻŋāĻĒ: āĻ•āĻŋāϛ⧁ āĻĻ⧇āĻļ⧇ āφāĻ¨ā§āϤāĻ°ā§āϜāĻžāϤāĻŋāĻ• āĻļāĻŋāĻ•ā§āώāĻžāĻ°ā§āĻĨā§€āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻ¸ā§āĻ•āϞāĻžāϰāĻļāĻŋāĻĒ āĻĨāĻžāϕ⧇āĨ¤

āĻ­āĻŋāϏāĻž āϏ⧁āϝ⧋āĻ—: āĻ…āĻ¸ā§āĻŸā§āϰ⧇āϞāĻŋāϝāĻŧāĻž, āĻ•āĻžāύāĻžāĻĄāĻž, āύāĻŋāωāϜāĻŋāĻ˛ā§āϝāĻžāĻ¨ā§āĻĄā§‡ āϕ⧋āĻ°ā§āϏ āĻļ⧇āώ⧇ āĻ“ā§ŸāĻžāĻ°ā§āĻ• āĻĒāĻžāϰāĻŽāĻŋāĻŸā§‡āϰ āϏ⧁āϝ⧋āĻ— āĻĨāĻžāϕ⧇āĨ¤

āĻ…āĻ¸ā§āĻŸā§āϰ⧇āϞāĻŋāϝāĻŧāĻž
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: AUD ā§§ā§§,ā§Ģā§Ļā§Ļâ€“ā§¨ā§¯,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Certificate III–Advanced Diploma in Hospitality
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āĻ•āϞ⧇āϜ
āĻ•ā§āϝāĻžāϰāĻŋāϝāĻŧāĻžāϰ: Commis Chef, Sous Chef, Restaurant Manager

āĻĢā§āϰāĻžāĻ¨ā§āϏ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ⧝ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: â‚Ŧ⧍ā§Ļ,ā§Ļā§Ļā§Ļ–ā§Ēā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diplôme de Cuisine, Grand Diplôme
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Le Cordon Bleu Paris

āϝ⧁āĻ•ā§āϤāϰāĻžāĻˇā§āĻŸā§āϰ (USA)
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: $ā§§ā§Ž,ā§Ļā§Ļā§Ļâ€“ā§Šā§¯,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Culinary Arts Diploma
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Escoffier School of Culinary Arts

āĻ•āĻžāύāĻžāĻĄāĻž
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: CAD ⧍ā§Ļ,ā§Ļā§Ļā§Ļ–ā§Ēā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: George Brown College

āχāϤāĻžāϞāĻŋ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: â‚Ŧā§§ā§Ģ,ā§Ļā§Ļā§Ļâ€“ā§Šā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma / Master in Italian Cuisine
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: ICIF, Apicius

āϝ⧁āĻ•ā§āϤāϰāĻžāĻœā§āϝ (UK)
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§Š āĻŦāĻ›āϰ
āĻ–āϰāϚ: ÂŖā§§ā§Ģ,ā§Ļā§Ļā§Ļâ€“ā§Šā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Culinary Arts Management
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Le Cordon Bleu London, University College Birmingham

āύāĻŋāωāϜāĻŋāĻ˛ā§āϝāĻžāĻ¨ā§āĻĄ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: NZD ⧍ā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§Šā§Ģ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: New Zealand School of Food & Wine

āϏāĻŋāĻ™ā§āĻ—āĻžāĻĒ⧁āϰ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: SGD ā§§ā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§¨ā§Ģ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: At-Sunrice GlobalChef Academy

āĻĻāĻ•ā§āώāĻŋāĻŖ āϕ⧋āϰāĻŋāϝāĻŧāĻž
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: KRW ā§Ž,ā§Ļā§Ļā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§§ā§Ģ,ā§Ļā§Ļā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Korean Cuisine
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Korean Cuisine Institute, Seoul

āĻĻāĻ•ā§āώāĻŋāĻŖ āφāĻĢā§āϰāĻŋāĻ•āĻž
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: ZAR ā§Ģā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§§ā§¨ā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Advanced Diploma in Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Silwood School of Cookery

āϜāĻžāĻĒāĻžāύ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: JPY ā§§,ā§Ļā§Ļā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§¨,ā§Ģā§Ļā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Japanese Culinary Arts Diploma
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Tokyo Sushi Academy, Hattori Nutrition College

āĻĨāĻžāχāĻ˛ā§āϝāĻžāĻ¨ā§āĻĄ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: THB ā§Šā§Ģā§Ļ,ā§Ļā§Ļā§Ļ–ā§Ŧā§Ģā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Thai Cuisine
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Le Cordon Bleu Dusit Culinary School

āĻŽāĻžāϞāϝāĻŧ⧇āĻļāĻŋāϝāĻŧāĻž
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: MYR ⧍ā§Ģ,ā§Ļā§Ļā§Ļ–ā§Ŧā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Taylor’s University, Sunway University

āϏ⧁āχāϜāĻžāϰāĻ˛ā§āϝāĻžāĻ¨ā§āĻĄ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§¨â€“ā§Š āĻŦāĻ›āϰ
āĻ–āϰāϚ: CHF ā§Šā§Ļ,ā§Ļā§Ļā§Ļ–ā§Ģā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Bachelor of Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Culinary Arts Academy Switzerland

āĻŽā§‡āĻ•ā§āϏāĻŋāϕ⧋
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: MXN ā§§,ā§Ģā§Ļ,ā§Ļā§Ļā§Ļ–ā§Ē,ā§Ļā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Mexican Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Ambrosía Culinary Center

āϤ⧁āϰāĻ¸ā§āĻ•
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§Ŧ āĻŽāĻžāĻ¸â€“ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: TRY ā§Ģā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§§ā§¨ā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Turkish Cuisine
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Istanbul Culinary Institute

āĻĻ⧁āĻŦāĻžāχ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: AED ā§Ģā§Ļ,ā§Ļā§Ļā§Ļâ€“ā§§ā§¨ā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Advanced Diploma in International Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: ICCA Dubai, SCAFA

āĻĒā§‹āĻ˛ā§āϝāĻžāĻ¨ā§āĻĄ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§ āĻŦāĻ›āϰ
āĻ–āϰāϚ: PLN ⧍ā§Ģ,ā§Ļā§Ļā§Ļ–ā§Ēā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Culinary Arts Diploma
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: International Culinary Center Warsaw

āĻĢāĻŋāϞāĻŋāĻĒāĻžāχāύāϏ
āϏāĻŽā§ŸāĻ•āĻžāϞ: ā§§â€“ā§¨ āĻŦāĻ›āϰ
āĻ–āϰāϚ: PHP ⧍,ā§Ļā§Ļ,ā§Ļā§Ļā§Ļ–ā§Ģ,ā§Ļā§Ļ,ā§Ļā§Ļā§Ļ
āϕ⧋āĻ°ā§āϏ: Diploma in Culinary Arts
āĻĒā§āϰāϤāĻŋāĻˇā§āĻ āĻžāύ: Philippine School of Culinary Arts

āφāĻĒāύāĻžāϰ āĻ¸ā§āĻŦāĻĒā§āύ⧇āϰ āĻ•ā§āϝāĻžāϰāĻŋ⧟āĻžāϰ āĻ—ā§œā§‡ āϤ⧁āϞāϤ⧇ āϏāĻ āĻŋāĻ• āĻĒā§āϰāĻļāĻŋāĻ•ā§āώāĻŖ āύāĻŋāύāĨ¤ āĻ­āĻžāϞ⧋ āĻļ⧇āĻĢ āĻšāĻ“ā§ŸāĻžāϰ āϜāĻ¨ā§āϝ āĻļ⧁āϧ⧁ āϰāĻžāĻ¨ā§āύāĻžāϰ āĻĻāĻ•ā§āώāϤāĻžāχ āύ⧟, āĻĻāϰāĻ•āĻžāϰ āϏāĻ āĻŋāĻ• āĻĻāĻŋāĻ•āύāĻŋāĻ°ā§āĻĻ⧇āĻļāύāĻž āĻ“ āφāĻ¨ā§āϤāĻ°ā§āϜāĻžāϤāĻŋāĻ• āĻŽāĻžāύ⧇āϰ āϏāĻžāĻ°ā§āϟāĻŋāĻĢāĻŋāϕ⧇āϟāĨ¤
āϏāĻžāĻĨ⧇ āĻĨāĻžāϕ⧁āύ, āĻļ⧇āϝāĻŧāĻžāϰ āĻ•āϰ⧁āύ, āĻ…āĻ¨ā§āϝāĻĻ⧇āϰ āϜāĻžāύāĻžāϰ āϏ⧁āϝ⧋āĻ— āĻ•āϰ⧇ āĻĻāĻŋāύāĨ¤

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