DIPLOMA IN CULINARY ARTS

The DIPLOMA IN CULINARY ARTS course is designed to provide students with the practical skills and knowledge required to enter the food service industry through hands-on experience in all facets of food preparation and production including basic food service, baking, meat and poultry preparation, banquet and buffet service, inventory control, and menu planning.

The Culinary Arts program is set up to mirror industry and emphasizes speed, team work, quality and service. The program requires stamina and an ability to work under pressure in order to prepare students to work in the fast-paced field of culinary arts.

  • BASIC CULINARY ART COURSE

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Provide students with fundamental skills in quantity food preparation.  Lectures cover cooking theory and principles, basic menu math and kitchen safety.  Hands-on kitchen laboratory introduces the student to knife skills, basic cookery methods, stocks, sauces, soups, vegetable, meat, fish preparation, alternative proteins ad breakfast cookery.



CLASS SCHEDULE:

INTENSIVE: M-F 8am – 5pm (3Months)

NIGHT CLASS: M-F 5:30pm – 9pm (3 Months)​ designed for working individual

 

  • BREAD AND PASTRY ART COURSE

Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

CLASS SCHEDULE:

INTENSIVE: M-F 8am – 5pm 

NIGHT CLASS: M-F 5:30pm – 9pm (3 Months)​ designed for working individual

DIPLOMA IN CULINARY ARTS

The DIPLOMA IN CULINARY ARTS course is designed to provide students with the practical skills and knowledge required to enter the food service industry through hands-on experience in all facets of food preparation and production including basic food service, baking, meat and poultry preparation, banquet and buffet service, inventory control, and menu planning.

The Culinary Arts program is set up to mirror industry and emphasizes speed, team work, quality and service. The program requires stamina and an ability to work under pressure in order to prepare students to work in the fast-paced field of culinary arts.

  • BASIC CULINARY ART COURSE

​

Provide students with fundamental skills in quantity food preparation.  Lectures cover cooking theory and principles, basic menu math and kitchen safety.  Hands-on kitchen laboratory introduces the student to knife skills, basic cookery methods, stocks, sauces, soups, vegetable, meat, fish preparation, alternative proteins ad breakfast cookery.



CLASS SCHEDULE:

INTENSIVE: M-F 8am – 5pm (3Months)

NIGHT CLASS: M-F 5:30pm – 9pm (3 Months)​ designed for working individual

 

  • BREAD AND PASTRY ART COURSE

Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

CLASS SCHEDULE:

INTENSIVE: M-F 8am – 5pm 

NIGHT CLASS: M-F 5:30pm – 9pm (3 Months)​ designed for working individual

  • ADVANCED CULINARY ART COURSE

Qualification consists of competencies that a person must achieve to plan, prepare and present various hot and cold products, including specialized food items, specialty cuisines and quantity foods and supervise a small team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company's acceptable standard.

CLASS SCHEDULE:

INTENSIVE: M-F 8am – 5pm 

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DIPLOMA IN CULINARY ARTS

+ Basic Culinary Arts

+ Bread and Pastry Arts

+ Advanced Culinary Arts

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ENROLLMENT FOR NEXT BATCH IS NOW GOING ON!