Advanced Short Term Certified Culinary Arts Course for Beginners – Gurgaon
A professional culinary arts foundation for building food business
Your culinary journey starts here.
Dive deep into culinary arts with our advanced short term professional culinary arts course—covering kitchen essentials, global cuisines, and advanced techniques for a solid culinary foundation.
Transform your passion for cooking into professional expertise. From the fundamentals of food safety and kitchen hygiene to the secrets of global cuisines, this course is designed to give you a thorough grounding in the culinary world.
Key Highlights
Hands-on, Theory, Career Driven
Duration
6 Weeks | 5 Hands-on classes a week (Mon-Fri) | 9:30 AM - 2:30 PM
Next Intake
March 02, 2026
Taught Where
Earthy Gourmet Institute of Culinary & Pastry Arts, Sector 62, Gurgaon, Haryana
100% Hands-0n Course
Beginner’s Guide to Professional Culinary Skills
Strong Foundation
You start with food safety, knife skills, stocks, soups, salads, and emulsions so every module has a logical progressive structure. Theory sessions to help you understand the "why" and the "how".
100% Hands-on Classes
This is built around doing: mise-en-place, cooking, timing, and plating. You work on your own individual station with professional tools, ingredients and the recipe card.
Small Batches
We are limiting the batch size to only 6 students. Enabling each student to receive personal attention and mentorship from our award winning faculty
Professional Pastry Lab
Learn to use professional equipment to understand how real kitchens work. You learn yield, food cost, and menu logic as part of the training
Comprehensive 6-Week Curriculum
1
Week 1: Foundation
& Ingredients
Introduction to food safety standards & professional kitchen discipline.
Knife skills and classic vegetable cuts (speed, accuracy, consistency)
Stock fundamentals: vegetable and chicken stock as the base of flavour building
Soup structure: broths, purées, and cream soups with correct finishing
Salad architecture: composed salads with balance of texture, acid, fat, and protein
Emulsions and vinaigrettes, with basic costing and a revision execution day
2
Week 2: Eggs, Breakfast,
& French Cuisine Foundation
Egg cookery standards (texture control, timing, service consistency)
Emulsion-based sauce control (temperature management, stability, finishing)
Breakfast station workflow (sequencing, holding, plate timing under pressure)
Classic French hot-kitchen techniques (braise/roast/sauté fundamentals and sauces)
Foundational French preparations (vegetable cookery, soup and salads)
Egg-based baked preparations (structure, lift, doneness control; veg/non-veg approach)
3
Week 3: Italian and
North Indian Preprations
Fresh pasta production (dough development, shaping, cooking, finishing)
Core sauce systems (tomato-based, dairy-based, herb/oil-based; consistency and balance)
Italian main-course dishes (protein and vegetarian mains with plating discipline)
Pizza fundamentals (dough handling, sauce balance, bake control, repeatability)
North Indian kitchen foundations (core gravy families, lentil standards, breads and rice)
Biryani-style production thinking (layering, aroma management, batch consistency, accompaniments)
4
Week 4: Mexican &
Mediterranean Cuisine Preprations
Take a sensory journey through the essential ingredients of Middle Eastern and Western traditions.
Mediterranean spreads and salads (texture control, acid balance, emulsified sauces, freshness)
Mexican foundations (salsa, dips, beans, flatbread/tortilla handling)
Explore the methods of braising and slow-cooking for melt-in-the-mouth tenderness.
Master the art of basic butchery and portioning to maximize value and minimize waste.
Discover the aromatic infusions that pair perfectly with different types of meat and seafood.
5
Week 5: Thai, Chinese Wok
, Bao & Canapés
Thai flavour foundations: balance across heat, acidity, sweetness, salinity; curry building blocks
Understand the cultural significance behind certain cooking rituals and ingredient choices.
Steamed bao's, deep frying technique, mayo-based sauces, pickling vegetables
Learn the high-heat techniques of the wok and the precision of stir-frying.
Discover how to adapt traditional techniques to modern, fusion-inspired cooking.
Event-style canapé assembly and finishing,
6
Week 6: Sandwiches, Global,
Classics Modern Plating, High-Tea Prep
Master the "eye eats first" philosophy through professional plating and garnishing.
Discover how to use height, colour, and negative space to create a "wow" factor on the plate.
International classics: fish and chips with tartar sauce, roast chicken with pan sauce
Burger and sandwiches recipes: patty handling, doneness, sauces, assembly under service
Fine dining presentation: modern plating discipline, contemporary technique exposure
Celebrate your journey with a high-tea preparation and execution that showcases your new skills
Who is This Course For
Whether you’re starting your culinary career, building a business, or pursuing your passion, this course will take you from beginner to professional level.
Aspiring Chefs & Culinary Students
Perfect for culinary school students and aspiring professional chefs looking to specialize in culinary arts
Entrepreneurs & Business Owners
Ideal for those planning to open a, café, or restaurant. Learn the skills needed to offer products that create profitability
Home Chefs
For those who are looking to create a new revenue stream from the comfort of their home.
What You'll Gain From This Course
More than just techniques – you’ll leave with confidence, certification, and everything needed to succeed in your cooking journey.
Certificate of Completion
Official certification from Earthy Gourmet Institute of Culinary & Pastry Arts
Classic Recipes
Comprehensive recipe collection
Professional Skills
Restaurant-level techniques applicable for both commercial and home kitchens
Lifetime Support
Access to our alumni network and ongoing support for your baking journey
Course Details & Enrollment
Secure your spot in this transformative course and begin your journey to mastery in culinary arts with India’s leading culinary institute.
INR 1,75,000/-
Complete 6-Week Course
40 days of hands-on training
Small batch size (max 06 students)
All ingredients and materials included
Professional certificate upon completion
Printed recipes
Access to professional kitchen equipment
Expert chef instructors
Lifetime alumni support network
Next Batch Starts
March 02, 2026
Location
Sector 62, Gurgaon, Haryana
Timing
9:30 AM - 2:30 PM
Batch Size
Limited to 06 students only
Frequently Asked Questions
Advanced Short Term Certified Culinary Arts Course for Beginners – Gurgaon
What will be the timings of the course
The class will commence at sharp 9:30 AM and go on until 2:30 PM.
Do I need prior cooking experience
No prior experience is required! Our course is designed to take you from complete beginner to professional level. We start with the basics and gradually build your skills throughout the 6 weeks.
Is the course suitable for vegetarians
We will be teaching both non-veg and vegetarian recipes
Will I receive a certificate upon completion
Yes, you’ll receive an official Certificate of Completion from the Earthy Gourmet Institute of Culinary & Pastry Arts
Are ingredients and equipments provided
Yes, all ingredients, tools, and equipment are included in the course fee. You’ll work with professional-grade ovens, high-quality and premium ingredients throughout the course.
What is the class size
We keep our classes small with a maximum of 06 students per batch, allowing for personalized attention and hands-on guidance.
Still have questions? We’re here to help!
Call us: +91 987 343 1665
Email: contact@earthygourmet.in
Don't Miss This Opportunity
Seats are limited – Enroll now and start your professional baking journey today!
Only 06 Seats Available
90% of the batches sell out
100% Hands-on Course
Contact Us
We will do our best to answer any questions you may have.