Diploma in Culinary Arts

Objectives
The Diploma Programme, builds on the certificate level

• Build an up-to-date knowledge base of management skills applicable to supervisory level positions.
• Build an up-to-date knowledge base of   management and entrepreneurial skills through case studies and projects to enable students to appreciate wider career possibilities in the allied sectors and function in a competitive economic environment.
• Construct   adult thinking skills such as reflective thinking, critical thinking and creativity.
• Experience a genuine personal development path that is intended to help students identify and set realistic goals for fulfilling personal and professional growth.

Programme synopsis
The Diploma programme contains 11 modules. The programme is constructed as follows

Subjects

• Intermediate in  Culinary Art                                                      
• Intermediate in Culinary Theory                              
• Intermediate in Cooking Techniques                                         
• Intermediate learning in Sauces, Soups and Stock Theory               
• Intermediate learning in Elements of Entrée Production    
• Intermediate learning in Cuisine                                                             
• Intermediate learning in Baking                                                              
• Intermediate learning of Party Arts                                                          
• Intermediate learning of Hospitality Supervision                 
• Intermediate learning of Nutrition & Menu Planning                           
• Intermediate learning of Restaurant Dining Services                         
• Industrial Attachment                                                                 

Curriculum
Students will normally undergo about 12 months classroom practical, theory, kitchen and management areas 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 practical

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.