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Top Chefs Culinary Institute
Top Chefs Culinary Institute

We Start Your Career!

  • Home
  • Our Gallery
  • About Us
  • Accreditations
  • Admissions
  • Admissions & Bank Details
  • apply
  • Careers
  • Computer Applications
  • Consultancy Services
  • Contact us
  • Fee Structure
  • Home
  • Internships
  • News & Events
  • Our Gallery
  • Our Partnerships
  • Programs
  • REFRESHER COURSES
  • SHORT COURSES
  • Special Courses
Greek Lemon Chicken, Portuguese Roasted Parisienne Potatoes, Leek and Corriander Puree, White Wine sauce, Brocoli Coated with Almond Nuts and Caramel Balsamic Vinegar
Curry Chicken in Curry Sauce with Vegetable Curry Rice.
Chicken Thighs in Balsamic Glaze served on a buttered bed of Spinach with gnocci in brown butter sauce.
Spicy Glazed Chicken Wings, Sweetcorn with Parmesan, Green beans with peanut, Greek yorghut dipping sauce
'la Kiev with Mashed Potatoes and Glazed Brocoli with Mushroom and Cream.
Building Parklands plaza
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a) Lobster Show Piece
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Demonstration Kitchen - O.M.
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1 Pastry Chefs Class Competition
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Pastry Students - Competition 11
Vanilla Eclairs
Turkey and Chicken platter
Cold Buffet of CC 19
Cold Buffet with CC 19
Roast Beef Fillet
Roast Fillet of Beef
Baked Fish Fillet
Apple Flan
Ceviche
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