The Diploma in Culinary Arts is for individuals who want to pursue a rewarding career in the culinary arts. This one-of-a-kind skills-based curriculum takes you through essential phases of classical and international cuisine, as well as Garde manger, meat preparation, patisserie, and baking, while also honing your professionalism and expertise in making world-class food.
This curriculum will improve your supervisory, technical, and personal abilities, as well as your mentality of how to "think outside of the box," communication, and problem-solving skills, all of which are important in the ever-changing culinary arts sector.
Salient Features
GENERAL COURSE OUTLINE OF CULINARY ARTS
Importance of Hygiene, Safety, and Nutrition.Sound Practical Knowledge in Methods of Cookery.
- Basic Kitchen Management.
- Identification and Proper Use of Kitchen Utensils and Equipment.
- Different Styles of Cuisine Preparation and Service.
- Produce Cake, Pastries, and Bread.
- Menu Planning and Cost Control.
- Elementary Nutrition.
- Inventory, Stock Maintenance, and Receiving Goods.
Eligibility
- Students must complete the School Leaving Certificate (SLC) or equivalent
- Students should have good health and mentally motivated to be in the hospitality industry
- Medical report
- Applicants who possess other qualifications will be considered on a case-by-case basis
- Students should have basic knowledge of English, both oral and written
Job Prospects
- Chef
- Convention Coordinator
- Dietician/Nutritionist
- Food Production Chemist
- Quality Control Technician
- Food Technician