Arts culinaires - Cuisine

Master the art of professional cooking. Join our ASEAN-certified program and launch your career in luxury hospitality.

The excellence of Culinary Arts

From basic techniques to creative plating, the Culinary Arts - Cookery program trains students to prepare exceptional dishes across local and international cuisines. This curriculum goes beyond fundamental cooking methods to include advanced knife skills, sauce preparation, et professional kitchen management.

All training is delivered according to rigorous HACCP hygiene and food safety standards, ensuring global recognition and alignment with the practices of top luxury hotels. The program focuses on developing versatile chefs capable of delivering consistency and creativity in high-pressure environments. By mastering both traditional Cambodian recipes and modern international techniques, graduates are prepared to excel in the world's most prestigious kitchens.

Program overview

Led by experienced industry chefs, this program combines competency-based theory with intensive practical application to prepare students for high-quality culinary production. The training structure follows a 30% theory and 70% practical split, ensuring students immediately apply classroom concepts to real dishes using professional equipment. The curriculum strictly adheres to international food safety and hygiene standards and integrates hands-on learning through live cooking events, catering opportunities, and industry workshops. This collaborative approach ensures students master current market trends, from traditional Khmer cooking to modern fusion cuisine, from day one.

Key Pedagogical Pillars

Real-World Simulation

Practice in our professional training kitchens with commercial-grade cooking stations. Experience the pressure of real service scenarios by preparing and serving food to actual guests during school events.

Luxury Standards Focus

Master the rigorous HACCP standards used by global hotel chains. Learn professional grooming, kitchen etiquette, and food safety protocols aligned with international expectations.

Seamless Internship Integration

The extended internship is the culmination of the training at EHT Paul Dubrule. We partner with premium establishments to place students in roles that match their new skills and career ambitions.

Our professional kitchen

A cornerstone of the program is access to specialized facilities that mirror real professional kitchens. Students spend significant time in our professional training kitchens, practicing mise en place, cooking methods, and plating techniques on industry-standard equipment. This realistic setting allows for the rehearsal of complex recipes and timing management in a controlled yet high-pressure environment.

Complementing the hot kitchens is our dining and service area, where students master the critical link between kitchen and service, focusing on food presentation and temperature control. The emphasis is placed on efficiency, safety, and teamwork, with strict adherence to HACCP protocols. These hands-on sessions enable students to rotate through diverse kitchen stations, building the versatility and resilience required for leadership positions in top international hotels and restaurants.

What students will master

By the end of the program, students will have acquired the technical skills, culinary knowledge, and professional mindset required to excel in international kitchens.

Execute Professional Cooking Techniques: Prepare and cook a wide range of local and international dishes using advanced methods, from grilling and braising to sauce making.
Master Knife Skills & Mise en Place: Demonstrate precision in cutting techniques, ingredient preparation, and kitchen organization to ensure efficiency during service.
Apply Food Safety & Hygiene Standards: Implement strict HACCP protocols for food storage, handling, sanitation, and kitchen safety to ensure compliance and guest health.
Create Creative Plating & Presentation: Design visually appealing dishes that meet international luxury standards, balancing color, texture, and flavor.

Manage Kitchen Operations: Work effectively as part of a professional kitchen team, managing time, resources, and communication under pressure.
Operate Commercial Kitchen Equipment: Use professional tools and machinery safely and efficiently, from ovens and grills to specialized processing equipment.
Adapt to Multicultural Cuisines: Cook authentic Cambodian dishes alongside international specialties, adapting to diverse culinary traditions and guest preferences.
Demonstrate Professionalism & Resilience: Maintain composure, grooming, and teamwork in high-pressure environments, ready for immediate employment in top establishments.

Internship spotlight:
build your career in hospitality and tourism

The three-month internship is the cornerstone of training at EHT Paul Dubrule. We leverage our extensive network of luxury partners to place students in real-world settings, transforming classroom knowledge into professional expertise.

More information

Pov Mongkul
Gestion des services de restauration

Meet Mongkul - 2025 alumni

After graduating from the Food and Beverage Service program in 2025, Pov Mongkul completed a transformative internship at Rosewood Hotel Phnom Penh. She rapidly leveraged this luxury experience to become a Barista Trainer at KOFI Academy, where she now instructs the next generation of coffee professionals in technical excellence and service standards.

Mongkul credits EHT Paul Dubrule for building her confidence, practical skills, and deep understanding of the hospitality industry. She highlights the invaluable mentorship from teachers and the real-world exposure during her internship as key factors that prepared her for her first job. For Mongkul, the school’s focus on discipline and teamwork continues to drive her professional success every day.