Certificate in Culinary Arts

Objectives
The Certificate Programme provides young adults with an educational environment where students are able to:

• Construct an up-to-date knowledge base and develop skills that prepare them in the field of food and beverage.
• Acquire professional skills and competencies through a balance between lecture based learning, activity based learning and craft based learning environments.
• The object of this particular learning experience is not limited to the acquisition of practical skills but aims at helping the student develop a work ethic required to flourish within the industry, through hands on practices,
• Develop an understanding of the professional world through internships that are directly related to the professional studies undertaken on campus.

Programme Synopsis
Designed to expose students with relevant skills and basic knowledge in food preparation.

Subjects

• Business Communication
• Fundamentals of Culinary Art                                                  
• Introduction to the theory of culinary                                                       
• Basic Cooking Techniques                                                      
• Basic Sauces, Soups and Stock Theory                
• Basic Elements of Entrée Production                                     
• Basic Cuisine                                                                              
• Fundamentals of Baking                                                           
• Basic Party Arts                                                                           
• Basic Restaurant Dining Services                          
• Industrial Attachment                                                                 

Curriculum
The students will normally undergo about 12 months classroom practical, theory and kitchen where they will be exposed to the basic operation and management of the kitchen.  Thereafter all the culinary arts students required to undergo another 6 months industrial training in selected hotels and restaurants.

Course Duration
Half year theory and half year Industrial Attachment

Examination Board

• The examination board comprises of Hospitality Practitioners like Hoteliers Hotel Trainers, and Senior Managers, Restaurant Managers, External Hospitality School Lecturer  who provide vocational training in work related qualifications in the areas of business industry.

• The examination criteria are based on written, and practical assessment.

This course prepares the students for the City and Guilds of London Examination. Students have the option to take this external examination.