DIPLOMA IN CULINARY ARTS
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
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Commis Chef / Station Chef / Chef de Partie / Sous Chef / Executive Chef / Chef de Cuisine / Private Chef
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Food Consultant
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Food & Beverage Manager
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Restaurant Manager
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Food Writer
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Food Stylist
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Dietitian / Nutritionist
Job Market
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Hotel & Resorts
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Restaurants
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Cruise Ships
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Catering or Home Business
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Cafes
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Hospitals, Schools & Universities
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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