Executive Chef Apprenticeship Program
This is a real, serious path — one that actually works.
Any culinary course that promises “easy” and “a great future”
is worth asking one more question:
Is that really possible?
This is an apprenticeship, not a “work-study” program.
Real kitchen rotations
Taking turns working across different roles in a real, operating kitchen.
Professional discipline training
Operating by workplace standards — time management, procedures, and responsibility
A clear career progression path
Each stage comes with defined role expectations and a clear direction for growth and advancement.
What will you go through in 18 months?
Stage One
On-campus intensive training (2 months)
Core culinary techniques
Kitchen discipline and standard operating procedures
Pressure management and time-management training
Stage Two
Real Kitchen Apprenticeship Rotations (16 months)
- Assigned to partner employer kitchens
- Hands-on participation in actual roles
- Mentor evaluations and feedback
This is your real monthly rhythm
Rest: 6 days
On-campus practical training: 3 days
Online theory lessons: 1 day
Living and Financial Arrangements
You will receive:
Accommodation (provided by the employer)
Meals included
Monthly allowance: RM700 (excluding overtime pay)
The full 18-month program is a complete training plan, covering both professional instruction and hands-on practical experience.
Is This Program Right for You?
Suitable if you:
Have clear goals and are willing to commit to the kitchen industry
Face family financial pressure and want to become independent early
Can handle hard work and strict discipline
Not suitable if you:
Expect an easy learning experience
Need a lot of personal free time
Are not yet ready for a professional workplace environment
Why Sign a Commitment Agreement
The academy needs to allocate instructors in advance
Reserve real kitchen positions
Ensure the program runs smoothly and sustainably
What if it doesn’t fit midway?
Monitoring and guidance system
Formal evaluation meetings
Transition or orderly exit arrangements
Important Statement & Philosophy
We’d rather be called “strict” than “unclear.”
Any culinary course that promises “easy and a great future”
is worth asking one more question: Is that really possible?
Truly responsible education doesn’t promise success —
it refuses to lie about failure.
This isn’t an easy course — but it is a path that works
Before deciding, make sure you fully understand this path
Enquiry NowMeet Your Instructors
(Seremban)
Chef Norfisah Binti Mohamad Nudin
🎓 Diploma in Food Technology
🥉 Bronze Medalist – International Fruit & Vegetable Carving Competition
🥈 Silver Medalist – Signature “Nasi Lemak” Culinary Contest
🌿 Advocate for food innovation and local fusion cuisine
Chef Chai Ming Sia
🎓 Bachelor’s Degree in Culinary Arts (Taiwan)
✅ Certified in Customer Service Excellence
🏅 Malaysian Record Holder – Molecular Gastronomy
🍞 Expert in artisanal baking and kitchen operations
Chef Ainur Fariha Binti Yusof
🎓 Diploma in Hotel Management (Malaysia)
✅ Certified Molecular Gastronomy Trainer
🏆 Champion – National Modern Western Cuisine Competition
🍽️ Specializes in classic French techniques and creative plating
Meet Your Instructors
(Johor Bahru)
Chef Chuah Eng Kim
Chef Muhammad Hafiz Ruzainee
Frequently Ask Questions
This program is a Diploma in Food Preparation & Culinary Arts with AI, combining City & Guilds international certification and Sijil Kemahiran Malaysia (SKM) government certification, delivered through a work-and-study practical model.
Students not only learn traditional culinary skills and AI-assisted menu design, but also gain hands-on experience in real kitchen environments, developing management skills with the goal of progressing to Executive Chef.
The program runs for 18 months, using a 70% hands-on + 30% theory teaching structure.
Each month, students attend 3 practical sessions and 1 online lesson, covering modules such as molecular cuisine and AI-assisted culinary applications.
Throughout the program, students progressively master skills from basic cooking to kitchen management, while completing internship tasks in partner restaurants.
Upon completion, students receive dual diploma certifications (City & Guilds + SKM).
During the internship, students receive a basic allowance and meal benefits.
For detailed income arrangements, please contact our course advisors directly.
(Note: Under the work-and-study model, students can use internship income to offset tuition costs, and there is no need to repay an education loan after graduation.)
Yes, the work-and-study program is challenging.
Students need to manage both learning and work responsibilities, while honing discipline and stress-management skills in a fast-paced, high-standard kitchen environment.
But this is precisely part of professional training:
students gain hands-on experience in real kitchens, while classroom learning systematically strengthens their theoretical knowledge.
The program is designed to help students enter the career ladder early, avoiding the “zero experience after graduation” dilemma.
Yes, students are required to sign a Learning and Internship Agreement before enrollment.
The agreement is designed to protect the rights of students, the academy, and partner restaurants, ensuring the training process is structured and supported, and minimizing the risk of dropout.
The agreement is fully transparent, and students can consult the course advisor if they have any questions.