Welcome!
At White Dish Culinary Academy, we offer hands-on, industry-focused culinary training designed to turn passion into profession. Our internationally-aligned diploma programs are led by seasoned chef instructors and tailored to equip you with the skills, confidence, and creativity you need to thrive in today’s dynamic food industry.
Applications are now open for our upcoming intakes. No prior experience? No problem. We welcome beginners, aspiring chefs, and professionals looking to upgrade.
Fill The Form Below
Things To Note
1. Student are expected to dress properly and decently while ion the center
2. It is prohibited to use proper es of the center without proper approval
3. Extension or absent (2 weeks and above) for any personal reason without informing the center, a racts 20% of the total
course fee
4. There shall be no refund of any payment made to the center, but admission can be differed
5. Any misconduct, misbehavior, query or stealing is an offence: disciplinary ac on will be taken by the management
6. Respect those you wish to or want to respect you, mostly on religious background.
7. Any student who assault a staff or fights in the center/premises shall be expelled from the school without refund of fees. Be warned
8. Student must not destroy or item of the center
9. School fees can be paid outright payment or installment (1 Month, once Payment) (2 Months, twice payment) (3 months, 3 times payment) (6 months, 3 times payment)
1. All student must use our customize aprons and caps
2. All student must do prac cal both group and individual and submit to the school
3. There must be cordial rela onship between the group members to achieve result
4. All graduating students present at least two steps of cake or its equivalent
5. All gradua ng students of the center would present a step of the cake, on crate of so drinks and a bo le of any whine to
the center
1. Students must have basic tools e.g (Measuring Tools, Pans
2. Gradua ng students must have chef jacket of the center (One-month program and above)
3. All students gradua ng must be properly cleared by the Director 5 days before gradua on
4. Items needed for student gradua on will be announced by the chef
