Student Life

Being a chef is exciting, learning to be a chef is even more exciting!


With our unique study and work pedagogy, students learn from a variety of experiences in At-Sunrice. From industrial attachments with our partners to curated learning journeys and capstone projects where students get to showcase their own creations, everyday in At-Sunrice presents something new and different for the students to learn and grow in their culinary pathway.


DAY IN THE LIFE

Follow our students on a one minute visual journey as they take us through a day in their life.

Why did they chose At-Sunrice amongst other Culinary and Pastry Schools? Watch to find out!

STUDY & WORK

Our synchronised study work pedagogy is the Gold Standard of Tomorrow. With At-Sunrice’s study-apprentice pedagogy, students go above and beyond just a theoretical culinary education and spend a third of their programme with hands on experience in apprenticeship attachment with our industry partners. Some industry partners include the highly acclaimed Le Saint Julien and Les Amis. 


Boost your portfolio and gain a unique advantage with over 3,000 combined hours of study and work experience on your 18-month journey with us.


CULINARY ARTS STUDENT, NOBLE TANSRI, AT CANDLENUT, 

ONE MICHELIN STAR RESTAURANT

Comprises full-day classroom learning and hands-on practicum in At-Sunrice for 3 months. 

There is no allowance in Term 1.


Consists of 1-week classroom learning (study) and 2-week (work) rotation for a period of 6 months.

Comprises full-day classroom learning and hands-on practicum in At-Sunrice for 3 months.

Consists of a 6-month Singapore Industrial Attachment (SIA) or Overseas Industrial Attachment (OIA). International students may choose to do their industrial attachment in their home country via Own Country Industrial Attachment (OCIA).

of paid apprenticeship and internship in the F&B industry

of on-campus learning in

At-Sunrice GlobalChef Academy



There’s no better way to learn about food around the world than to travel the world.


The At-Sunrice diploma includes a unique Overseas Industrial Attachment programme to allow students to complete internships in countries including United States, United Kingdom, France, Dubai, Japan, China, Indonesia and Hong Kong.

THE ULTIMATE APPRENTICESHIP

Overseas Industrial Attachment

Gaylord Opryland Resort, Nashville USA

Students departing from Changi Airport Singapore

Overseas Industrial Attachment in Hong Kong Jockey Club

SpiceOdyssey™

Established in 2001, SpiceOdyssey has traditionally been a capstone project for our various cohorts of aspiring global chefs and F&B professionals before graduating from the Academy. Feast your eyes on these wonderful creations made by our Students!


Find out more about SpiceOdyssey here!

*Terms & conditions apply

Application Fee Waiver

Book a consultation with our education advisors.

Simply leave us your contact details below and we’ll get in touch shortly!


*Enjoy these limited perks during the consultation:

Free Talent Profiling

They were both our diploma students but from different batches. Today, they are chef owners of KURA, a cozy café serving up high-caliber French pastry with a Japanese twist. Chef KooJee and Chef Rachel share their inspiring journey after At-Sunrice.

INTERVIEW WITH CHEF OWNERS - KOOJEE & RACHEL

Why did the both of you chose to study in At-Sunrice?

At-Sunrice has the best learning resources, as well as collaborations with top chefs and brands.

In what ways did you benefit most from At-Sunrice?

Our biggest takeaway was having a proper foundation of the basics in pastry through the different studying curriculums. Being able to choose our work attachments was really important too, it helped us to experience the working world.

Which is more important - Passion or Talent?

I would say passion. The F&B industry is not an easy one. The working hours can be long so you need to be able to rough it out. But if it’s something you really love to do, you can overcome it with passion and hard work, and succeed with your pastry or culinary skills.


What will you say to someone considering joining this industry?

Don’t let other chefs or people talk you down. Do what you really love the most and always look forward and far. Dream and create a bigger picture for the future.

Chef Malcolm Lee

Chef Owner of Candlenut,

One Michelin Star Restaurant

Chef Rachel Goh

Junior Chef De Partie

at Restaurant Zen

Two Michelin Star Restaurant

Chef Andrew Sin

Chef De Partie at Meta 

One Michelin Star Restaurant

ALUMNI SUCCESS STORIES

Ask our Chef

23rd October 2020

6pm – 7pm ICT

7pm – 8pm SGT

Instagram Live Q&A

Follow us @atsunrice

Academy Tour

(LIVE)

24th October 2020

9.30am – 10am ICT

10.30am – 11am SGT

Instagram Live Tour

Follow us @atsunrice

Programme Consultation

24th October 2020

10.30am - 11.30am ICT

11.30am – 12.30pm SGT


Experience TL123

Experience our digital learning online

for free now!

SpiceOdyssey™

Watch our students in action by clicking the link here!

Follow us @atsunrice

© At-Sunrice GlobalChef Academy 2020. All rights reserved. CPE Registration Number: 198200913C | Period of Registration: 20/05/2018 – 19/05/2022