You get to cook from all over the world — from street food to gourmet, and test dishes from Asia, South America, the Middle East and more. This gives you broad taste skills and develops your creativity in the kitchen.

You'll get an introduction to Japanese food culture in Tokyo with sushi, ramen, tempura and wagashi (traditional sweets), as well as Kyoto, where you can experience tea-ceremony and kaiseki meals. This journey gives you both technique and cultural insight.

You make healthy and tasty fast food that wraps, smoothie bowls and pizza. We emphasize balance between taste, nutrition and presentation, so you can create quick dishes with quality.

The teaching covers knife technique, cutting, filleting, boiling, frying, steaming and grilling — and introduction to how to bake bread and make sauces that master both taste and shape.

You learn about presentation and plating, how the food should look aesthetically and what techniques make the meal an experience. This strengthens your visual expression and creative skills.

The course focuses on seasonal produce, local food and food waste reduction, and you learn how good produce makes for better dining experiences. This also gives you awareness of sustainable cooking.

You will gain experience with plant-based dishes such as lentil pots, plant burgers and vegetable focus, because the line includes options for various dietary needs. This gives you broad expertise in modern cooking.

You become part of an environment with food enjoyment, cooperation and shared experiences across courses and regardless of prior knowledge. This makes the kitchen work social, safe and developing.

You learn cutting methods, filleting and safe use of knife — basic skills for anyone who likes to cook. The technique provides both efficiency and peace of mind in the kitchen.

You learn to cook good base forces and make classic sauces such as bechamel, brown sauce and vinaigrette. This gives you an understanding of how taste is built up from scratch.