Course duration: 2 years:
Intakes are done in the months of January, May and September.
Course Structure
Year 1
- Food Commodities & Food Production
- Food Production (Practicals)
- Kitchen Organization
- Menu Planning and Design
- Food Science, Hygiene and HACCP
- Introduction to Baking & Pastry
- Personal Planning & Development
- Business Applications (IT & Research Skills)
- Languages
- Applied Culinary Arts Operations
- Basic First Aid & Fire Safety Training
- Industry Attachment I
Year 2
- Advanced Food Production
(Theory & Practice)
- Food and Beverage Planning and Control
- Nutrition in Menu Planning
- Advanced Pastry & Desserts
- Bar and Beverage Knowledge
- Restaurant Operations
- Environmental Studies
- Applied Culinary Operations
- Industry Attachment II