At the Classic Catering School Uganda our main aim is to be the Launchpad for the careers of the future superstars of the culinary world. The Professional Diploma we have is a wonderful experience packed with a practical training program. This always helps our students to become chefs of the best caliber, ready to meet the demands of the market.

Becoming a great chef takes a lot of guidance, passion, practice and skill. Below is a list of cuisines packaged for this year’s diploma course. Read about them and be sure to leave a comment or query in the comments area:

Italian cuisine has developed through periods of political and social changes, with roots extending to ancient times. Italian cuisine is categorized by its easiness, with various dishes having four (4) to eight (8) ingredients. Italian cooks consider mainly the value of the ingredients rather than elegant preparation. Their Ingredients and the dishes vary by province. Several dishes that were once provincial, however, have multiplied with variations in the country.

French cuisine may perhaps seem like stylish, but it is not like rocket science. It is eventually about creating a sweet dish that raises the excellence of the key ingredient. E.g. different provinces in France treat chicken in a different way, Claret makes coq au vin, the Basque area makes Chicken Basque (vegetables with earthy spices and stewed chicken) but it is still chicken and you’ll learn it at the Classic Catering School Uganda with Chef James.

Chinese cuisine history is dated back for many years and has changed from age to age and in each province basing to climate, imperial styles and local favorites. With time, skills and ingredients from the style of cooking of other cultures were joined into the cookery of the Chinese people due to imperial enlargement and the trade with neighboring provinces in pre-modern times, from Europe and the Innovative World in the current age. The main foods of Chinese cuisine include vegetables, noodles, rice, etc.

Indian cuisine contains a wide variety of provincial and traditional cookeries native to India. Given the variety of mixture in soil type, culture, climate, occupations and ethnic group, these cookeries vary pointedly from each other & use locally existing spices, vegetables, fruits and herbs. Indian diet is also influenced by cultural, religious and tradition choices. There has been the influence of central Asian and Middle Eastern on North Indian cooking from Mughal rules. Indian cooking has been and is still developing, as a consequence of the state\’s cultural relations with other cultures and Classic Catering School Uganda is upto date.

We have it all and more. In the next article, we will see more of the must-see parts of each cuisine..and before I forget, do leave a comment or query below. We will get back to you. Get yourself a diploma in these cuisines from all continents and not just practical but hands on all the way at the Classic Catering School Uganda.

NB: All cuisines around the world from all continents at Classic Catering School Uganda


  1. […] conclusion, Classic catering school is one of the Uganda cooking schools that can lead you to these great and more importances of cake baking and pastry in […]

  2. […] conclusion, Classic catering school is one of the Uganda cooking schools that can lead you to these great and more importances of cake baking and pastry in […]

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