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The Diploma in Culinary Arts has been designed especially to enable students to explore an internationally diverse range of cuisines. The academic structure mostly entails a hands-on type of learning, enabling students to develop their potential as a qualified chef.

At the same time, the program is designed to equip students with a solid theoretical knowledge focusing both on the operational and managerial aspect.

Career Prospect

  • Commis Chef / Station Chef / Chef de Partie / Sous Chef / Executive Chef / Chef de Cuisine / Private Chef

  • Food Consultant

  • Food & Beverage Manager

  • Restaurant Manager

  • Food Writer

  • Food Stylist

  • Dietitian / Nutritionist

Job Market

  • Hotel & Resorts

  • Restaurants

  • Cruise Ships

  • Catering or Home Business

  • Cafes

  • Hospitals, Schools & Universities

  • Culinary of Cooking Schools

Programme Structure

Programme can be completed in 2 years and 6 months of internship.

Culinary Subjects

Catering Management

Culinary Arts 1

Culinary Arts 2

Customer Service

Eastern Cookery

Food and Beverage Costs Control

Food and Beverage Management

Food Safety and Sanitation

Human Resource Management

Introduction to Tourism and Hospitality Industry

Kitchen Preparatory

Kitchen Management

Menu Engineering

Pastry and Bakery Production

Purchasing and Inventory

Restaurant Operation Management

Western Cookery

Business Subjects

Communication and Presentation Skills