CTIA Innovation In

Culinary Arts Programme


Are you interested in all things artisanal; avant-garde techniques; and global culinary trends and traditions? CTIA’s Innovation in Culinary Arts programme allows students to take the expertise and knowledge acquired in the foundational courses to new levels.

If the cutting edge of the culinary world sounds like your happy place, then this is the program for you. From Asia, to France, to the Americas – this innovative programme will put you through your paces as we globe-trot and time travel across history’s most significant culinary influencers.

You’ll make time-honoured artisanal products like preserves, charcuterie (chorizo and salami) and cheese (including ricotta, mozzarella, and haloumi). Expect to be spell-bound by the fascinating world of molecular gastronomy. We dip into the techniques that have blazed a trail through culinary convention: from sous-vide cooking to creating spheres, gels, and foams.

You’ll learn about recycling, growing your own herbs and cooking with a conscience. This program further equips students with soft skills like menu planning, brand awareness, labour relations, finance fundamentals and entrepreneurial basics. This is a challenging program that gives students the chance to hone their skills and truly maximise their talent.


FULL TIME: 2 months


This program will give you

This program will give you a leg-up in the industry by streamlining your culinary education and experience: think of it as a finishing school for chefs-to-be. CTIA’s Innovation in Culinary Arts is perfect for students who want a qualification to turbo-charge their culinary career with knowledge of what is relevant right now; or for those looking to launch their own culinary business.

This programme does not include

This programme does not include an industry placement component. All your hard work and state-of-the-art skills come together in a practical exam.

2 months
  • CTIA Certificate of Achievement – Innovation in Culinary Arts Programme
2 months
  • Herbology: Establish and maintain a herb garden
  • Food photography and styling
  • Molecular Gastronomy: Science of modern-day cooking
  • Culinary Innovation: Modern food equipment and techniques
  • Global cuisine studies: American, European and Asiatic cuisines
  • Avantgarde: The future of food trends
  • Food anatomy: Understanding product potential
  • Charcuterie: Science of meat curing, salting, preservation and smoking
  • Introduction to cheese making
  • Fermentation: Introduction to craft beer making and other fermented products
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