Intensive Training at our Thai Cooking School

You may be considering a career in the Thai food industry or currently work in or own a Thai restaurant. Or perhaps you are simply a keen amateur cook with a desire to delve deeply into Thai cuisine. There is no better way to achieve your goals than to learn from Thai culinary masters in the country of the cuisine's origin, at Southern Thailand's internationally acclaimed Thai cooking school.

To watch a 2 minute video tour of SITCA click HERE

One and Two Week Programs

Six Day Thai Cuisine Immersion - 52,500 baht (accommodation not included)

Sixty dishes are learned hands-on in 6 intensive days. Just as in our longer Training for Professionals program, the curriculum has been painstakingly designed to expose students to all areas of the cuisine including salads, curries, soups, stir-fries, steamed dishes, and desserts. Learn many tips about the preparation of authentic Thai cuisine to which non Thais are rarely exposed. Every student prepares every dish. Sessions take place beginning the third Monday of every month. Instruction is Monday through Saturday for one week and begins each day at 10:00 am.

Twelve Day Training for Professionals - 105,000 baht (accommodation not included)

Those who participate in this program learn over 100 recipes hands-on, delving into areas usually reserved for the domain of native born cooks. We reveal dozens of details about the preparation of authentic Thai cuisine to which non Thais are almost never exposed.

A full day introduction to the art of Thai style fruit and vegetable carving is also included. Those who wish to receive additional instruction in this area can make special arrangments to do so.

Sessions take place beginning the first Monday of every month. Instruction is Monday through Saturday for two weeks and begins each day at 10:00 am.

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Click here to open or download the PDF file with full details.

What former students say about SITCA's twelve-day program

In the past 17 years of traveling to Thailand and having undertaken other professional cooking courses, your establishment is the most professional by far. The training provided by yourself, your staff, the facilities are the best. I would not hesitate to recommend this professional training to any other chef would love to gain a high level of Thai cuisine and fruit and vegetable carving knowledge.

Once again, thank you.

Chef Max Peter Popovic
Perth, Western Australia

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...overall this is by far the most professional class I have ever attended. Worth every penny. The detail, staff and program, first rate! This has been a very rewarding experience that has made me a better chef and person.

Thanks to all at SITCA.

Matthew Coyle, Executive Chef
Alpine Grove Inc.,Hollis, New Hampshire USA

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Since participating in the Training for Professionals in January 2005, I have been able to confidently introduce Thai cuisine into my outdoor catering repertoire. Clients find it interesting and a great change from the traditional Turkish catering offerings.

Duncan Scudamore, Principal - Duncan's Delectables
Istanbul, Turkey

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The SITCA Training for Professionals program was fantastic. The
staff were all extremely professional - making it a great learning
environment. While it is possible to attempt Thai recipes from a
cookbook, there is no replacement for hands-on learning from an
experienced chef who demonstrates the detailed techniques that
make the difference between good food and great food. We were also
able to understand how each dish is supposed to taste using authentic
ingredients, rather than the watered down approach so commonly used in
Western Thai cooking. And who knew I would love fruit carving!

Thanks again for a wonderful experience!

Miranda Stamps
Newton, Massachussets, USA

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"The “total immersion” experience at SITCA was marvelous. Chef Roongfa and her staff taught me so many different Thai recipes, and even more important they passed on to me their feelings about Thai food. Thanks to this I now organize Thai cooking workshops in Belgium, where I able to transmit what I learned. I had a wonderful time at SITCA.

Marie Desmaele, Caterer & Cooking Instructor - Cook-in (www.cook-in.be)
Wespelaar, Belgium

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I haven't become a professional chef. However I am doing Thai cooking at home from time to time to entertain friends and family. They just love it. The training course taught me how to appreciate Thai food. Now I am giving my friends an impression of a Thai cuisine expert. I am able to share with them my experience at SITCA, giving them advice on Thai dishes, from recipes, use of ingredients to what dishes to order in a Thai restaurant.

Edmund Poon
Hong Kong

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I expected to get a basic understanding of Thai Cuisine and left with much more. Before coming to the school I cooked Thai food like an American. Now I can cook like a local.

Tomm Johnson
Chef Instructor, Professional Culinary Institute
Campbell, California

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Probably the most signifcant results of the training in fruit and vegetable carving you provided during my two week course at SITCA is that by practising the techniques you taught, I was able to take first prize at the California AGROart culinary art contest last fall. Secondly I produced a two hour DVD for American Culinary artist Ray Duey. It was filmed in my kitchen during a single one-day session.

Ken Bacon
Novato, California, USA

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I have taught several friends various curries and stir-fries, not to mention the great peanut sauce Roongfa taught Tom and myself. I would have to say the professional program at SITCA taught me the fundamental primary ingredients in Thai cooking. I learned how to best prepare over forty recipes, mastering the timing, cooking methods, and quantity of ingredients. I would highly recommend this program to anyone who is looking to expand their knowledge, on a personal basis, of the Thai culture, customs, and cuisine.

Lisa Filpi
San Francisco, California, USA
Summer 2004 at SITCA

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I found my experience at SITCA invaluable. I learned to cook and present the most beautiful Thai food ever and have incorporated what I learned at SITCA into my culinary exploits here in Australia where I have received so many positive comments from customers and staff. I greatly enjoyed the whole experience learning the correct technique and use of ingredients; I found this invaluable in my quest to produce excellent and delicious Thai food. I wish to thank everyone at SITCA for the excellent training I received during your course. It has made me a more competent and contented chef.

Kindest Regards
Chef James Dobson
Australia

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Everything clicked after the course. I had known about all the ingredients and been making Thai curries, but it was like the training wheels had come off. I am really big on curries, and with the techniques I had learned I could finally make them with confidence. I never, not anywhere in Thailand or in the States, tasted dishes (especially curry dishes) like the ones we made at SITCA.

Chai Trivedi
Executive Chef, Sitar Restaurant and Caterers
Huntington, New York