Duration: 24 Weeks | 520 Contact Hours
The Diploma in Culinary Arts is designed to produce competent professionals for potential employment at entry-level positions. These positions would be available at resorts, hotels, cruise ships, restaurants, bakeries, catering companies, major grocery chains, packaged food establishments and other foodservice companies.
The students will be exposed to the background and present trends in the wider tourism sector, get an introduction to food and beverage management, and spend most of their course time in the kitchen where they would develop and strengthen their skills in food preparation. The classical French culinary approach will be taken to bring these students up to the international level with additional exposure to various global cuisines. Students will be taught the critical fundamentals of cuisine, baking and pastry, along with the basics of menu planning, cost control, portion sizing, purchasing methods, safety and sanitation, networking and professional etiquette.
Candidates will have to undergo an industry externship as their final course in the Diploma.
Upon completion, candidates will be able to demonstrate competency in preparing a variety of local, regional and international dishes, working both as individuals and within a team environment, all while developing a professional attitude and demeanor.