The FCC curriculum is based on the concept of dual vocational education, focusing on both intensive theoretical learning and practical training through assigned tasks. It incorporates the principles of food preparation, Thai cuisine, and international cuisine from both Asia and Europe. Students will also learn the art of baking and preparing snacks. They will be guided through various tasks, learning how to use kitchen tools and equipment, maintain and store ingredients, as well as troubleshoot issues in the cooking process. These skills are intended to be applied in daily life and in a professional career efficiently.

Additionally, the food program is supported by professional chefs who serve as advisors, offering guidance and recommendations for the management of teaching and learning. This is aimed at fostering students to become chefs skilled in both savory and dessert dishes, with the knowledge and capability to further their studies at a higher level.