Heat Is
A Language

05:40

Stocks on

Full-time diplomas in cooking, pastry and wine, taught on a working line.

Next intake

8 March

Length

6 to 12 Months

Cohort

12 to 16 Cooks

See the diplomas

Why Mise Institute

Mise en place means everything in its place before the first ticket lands. We teach it as a discipline: sharp knives, clean stations, exact timing. The calm you see in a good kitchen is only preparation.

Meet the chef instructors

06:20

Butchery

07:10

Pastry bench

Diploma

Pastry & Bread

months on the bench

Next intake

8 March

Paid stage

6 weeks

Tuition

$19,400

See the pastry diploma

Diploma

Culinary Arts

months on the line

Next intake

8 March

Paid stage

8 weeks

Tuition

$26,800

See the culinary diploma

09:30

Sauce station

11:00

Tasting

Diploma

Wine & Service

months on the floor

Next intake

6 September

Paid stage

4 weeks

Tuition

$14,200

See the wine diploma

13:00

Mise en place

Six Kitchens, One Brigade

Every room is a working kitchen. You rotate through all six before your stage.

See all six kitchens

Hot LineCulinary Arts

Butchery RoomButchery

Sauce StationSauces

Pastry BenchPastry

05:40

22:30

A Day On The Line

Two shifts, five days a week. By the second term you have worked both.

17:15

The Student Table Opens

Our public restaurant, cooked and served by students.

Covers

Open

Tue to Sat

Book a table

Time	On the line	Shift
05:40	Stocks on Bones in cold water. Nothing boils.	AM
06:20	Butchery Break down, truss, tie and portion for the day.	AM
07:10	Pastry bench Second fold, before the butter warms.	AM
09:30	Sauce station Reductions, then an hour of costing and theory.	AM
11:00	Tasting Wine students taste a blind flight of six.	AM
11:30	Family meal One section cooks. Everyone sits down.	All
13:00	Mise en place Evening section sets stations and sharpens.	PM
15:45	Line check Chef tastes every sauce before the doors open.	PM
17:15	First ticket The Student Table takes paying guests.	PM
22:30	Stoves off Strip, scrub, sign the log.	PM

15:45

Line check

“Nothing leaves the pass until I have tasted it. After a month, you start tasting it first.”

Owen Mbeki

Chef instructor, butchery

Meet all four chefs

Hana Kowal

Chef instructor, sauces

Lucía Ferrand

Chef instructor, pastry and bread

Marco Teixeira

Chef instructor, wine and service

18:40

On stage

Stages abroad

Eight Weeks In Someone Else’s Kitchen

Partner kitchens

Countries

84%

Offered a job after stage

19:30

Second seating

The Student Table

Four courses cooked by students, served at our own restaurant. The menu turns with the season.

Book a table

Autumn

Winter

Spring

Summer

First	Charred leeks Hazelnut, brown butter, sorrel	Hot line
Second	Beetroot tortellini Smoked curd, poppy seed	Pasta
Main	Pork shoulder, braised Apple, cabbage, cider jus	Sauce
Dessert	Pear tarte fine Bay leaf ice cream	Pastry

Four courses $48 · Wine pairing $30

See the full menu

First	Jerusalem artichoke soup Chestnut, thyme	Hot line
Second	Chestnut pappardelle Mushroom, sage	Pasta
Main	Short rib, braised Celeriac purée, red wine jus	Sauce
Dessert	Blood orange posset Shortbread	Pastry

Four courses $48 · Wine pairing $30

See the full menu

First	White asparagus Peas, mint, brown butter	Hot line
Second	Wild garlic ravioli Ricotta, lemon	Pasta
Main	Lamb rump, roasted Spring greens, salsa verde	Sauce
Dessert	Rhubarb custard tart Ginger cream	Pastry

Four courses $48 · Wine pairing $30

See the full menu

First	Heirloom tomatoes Peach, basil, aged vinegar	Hot line
Second	Courgette agnolotti Lemon, pecorino	Pasta
Main	Grilled mackerel Charred tomato, salsa verde	Sauce
Dessert	Apricot clafoutis Almond ice cream	Pastry