Diploma in Culinary Arts

by | Oct 16, 2019

Programme Structure

Year 1

  • Culinary & Kitchen Operations I
  • Culinary & Kitchen Operations II
  • Patisserie
  • Viennoiserie and Boulangerie
  • Food Safety & Sanitation
  • Food & Beverage Operations I
  • Food & Beverage Operations II
  • Beverage Studies
  • Introduction to Hospitality and Tourism Industry
  • Business English I
  • Business English II
  • Communication Skills

Year 2

  • Classical French Cuisine
  • Contemporary Cuisine
  • Culinary Artistry
  • Purchasing & Cost Control
  • Business Environment
  • Hospitality Management
  • Introduction to Entrepreneurship
  • Principles of Accounting
  • Principles of Marketing
  • Internship

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