Discover your inner chef!
Short-term courses for culinary and pastry arts. Specially designed for hobbyists, food enthusiasts and anyone with a flair for cooking. Choose a level of learning, and develop your skills as you train with expert chefs, every weekend.
Classes that follow a guided approach and take you through each step of the culinary process. Choose between basic, intermediate or advanced courses or join the complete 24-session program for culinary or pastry-making. Get a chance to explore international cuisine and create unique dishes at the École Ducasse ISH Gurugram campus.
You get an opportunity to explore new flavours, diversify your palate and enjoy the dish you prepare. Gain insight into commercial, modern kitchens that are fitted with the latest equipment and tools. At the same time, learn about international cuisine and prepare dishes with exotic ingredients. These engaging classes help you understand the art and science of cooking and discover various cultures through cuisine.
The sessions are inclusive of all ingredients and recipe notes and will be conducted at our professional training kitchens. Prepare and take home samples of your food for your family and friends. Additionally, you will receive an apron, a chef cap and a certificate from École Ducasse ISH Gurugram on successful completion of the course.
Weekend 1
Learn to make a chocolate soufflé, fondant, cheesecake, fudge brownie, hazelnut chocolate tart, chocolate mousse and gateau. Work with various types of chocolates and pair them to create a variety of spectacular desserts.
Weekend 2
Discover the science of egg-free baking and understand the role of an egg in recipes. Cook with substitutes for the protein and learn to make a fruit cake, baked cheesecake, Scottish sable, baked yoghurt, baklava, herbed focaccia and multigrain panini.
Weekend 3
Learn to make lemon meringue tarts, classic apple pies, chocolate praline choux, eclairs, Paris-Brest, churros, fruit tarts and quiches. Practice the all-in technique, foaming, sanding, stewing, frying, meringues and the use of sugar.
Weekend 4
Understand the science of bread-making through a step-by-step process. Learn the method of preparing the dough and bake enriched and lean bread with high levels of hydration. These include baguettes, multigrain ciabatta, pesto dinner rolls, Korean cheese buns, burger buns, pao, sponge focaccia, grissini, lavash and other bread from around the world.
Weekend 1
Learn to make orange chocolate cake, caramelised milk cake, banana cake, pineapple upside down, carrot and cream cheesecake, blueberry crumble and yellow butter cake. Apply the creaming or all-in method and create components with different textures and tastes. Achieve consistency each time you bake and avoid the common pitfalls in cake-making.
Weekend 2
Learn to build entremets and create multiple components of a cake like gels, jellies, compotes, crunches, various sponges and textures. Make cocoa meringues and cook with tropical fruits, herbs and wild berries. Vegetarian options are available too.
Weekend 3
Prepare gels, compotes, sponges and mousses. Learn the emulsion, foaming and glazing techniques and make raspberry, rose lychee, lime cocoa, hazelnut chocolate and cheesecake.
Weekend 4
Know about various cacao beans and understand the concept of bean to bar. Learn to temper chocolate and apply these techniques to prepare truffles, rochers, bonbon and pralines, gianduja, garnishes and chocolate bars.
Weekend 1
Learn the art of piping and moulding to make cupcakes with figurines and garnishes. Work with fondant and royal icing to create gourmet cupcakes
Weekend 2
Make your own fondant and learn to make modelled structures. Balance edible fondant structures and even learn how to protect your culinary artwork.
Weekend 3
Design your own cakes and learn to create towering desserts. Learn to balance cakes and create structural plans for them.
Weekend 4
Learn the art of creating tiered cakes that are not only artistic but also hold their form. Work with gum paste, and flower paste and understand the rice paper technique too.
Weekend 1
Learn to make international soups and master techniques like pureeing, clarifying, simmering, emulsifying and thickening. Achieve the desired texture and consistency each time.
Weekend 2
Prepare healthy alternatives to some of the most popular dishes in the world. Plate and present food for guests and learn about various dressings, fillings and party displays.
Weekend 3
Prepare pastas with classic and contemporary sauces. Learn basic and advanced techniques and make handmade gnocchi, pasta and more.
Weekend 4
Learn to cook rice with basic meats and seafood. Learn techniques like simmering, stewing and even texture manipulation.
Weekend 1
Learn to stew, boil and preserve to create various Indian gravies and other culinary delights. Learn about spice blends and herbs and use them to prepare various gravies.
Weekend 2
Learn the nuances of Ayurveda and apply natural principles to create exquisite dishes. Understand methods like roasting, baking, steaming and braising.
Weekend 3
Prepare traditional Goan food and learn techniques like stewing, grilling, stir-frying and more. Explore a potpourri of flavours and celebrates the endless variety of seafood. Learn to prepare local favourites like juicy prawns, crunchy fish and more.
Weekend 4
Learn about the royal cuisines from Sailana, Baroda, Awadh, Hyderabad and Kashmir. Understand and apply culinary methods like dum, braising and marination.
Weekend 1
Learn to plate and present gourmet food and master techniques like grilling and pan searing. Prepare well-balanced menus, learn to pair different flavours and textures, and create dishes that will ‘wow’ your guests.
Weekend 2
Alter flavours and textures through spherification, gelification, espuma and other gastronomy techniques.
Weekend 3
Learn to infuse and combine various flavour pairings effectively. Practice advanced molecular techniques like reverse spherification, foam making and dehydration.
Weekend 4
Learn sous vide and the smoking technique to make pates and terrines. Understand how temperature plays a role in producing tender meats and vegetables. Plate aesthetically pleasing charcuterie broads with cold cuts and their accompaniments.
