Specializes in baking, cake decoration, sugar artistry, chocolate work, pastry making, and specialty desserts. Covers skills in cooking techniques, food plating, international cuisines, food safety, kitchen management, nutrition, molecular gastronomy, food styling, and artistic dish presentation.
Practical workshops and live kitchen labs where students practice their craft under the guidance of experienced chefs and pastry artists. Emphasis on real-world kitchen environments, often including industrial-grade equipment and tools.
Highly qualified instructors with years of experience in top-tier restaurants, bakeries, and hotels. Guest chefs, culinary artists, and industry professionals often deliver guest lectures or workshops to give students insights into the latest trends and techniques.
Modern kitchens with the latest tools for baking, confectionery, and food preparation. Dedicated spaces for students to practice the art of baking, cake design, and confectionery techniques.Spaces designed for food styling, photography, and the plating of dishes for competitions and exhibitions.
SLICCA often host or participate in local, national, and international culinary competitions where students can showcase their skills. Conduct annual food festivals or exhibitions showcasing student talent in both the culinary and confectionery domains.
SLICCA maintain small class sizes to ensure that students receive individual attention from instructors, fostering a more personalized learning environment.
