Programme Description
The program focuses on culinary skills, practical hands-on and theoretical training in all areas of food production. It equips students with real gastronomic skills and knowledge about food preparation, safety and the presentation techniques required for entry into the food service industry. Students will acquire important skills in culinary craft, organization and management, including how to order, schedule, cost up goods, and deal with suppliers.
Programme Aims
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To equip students with basic culinary skills as well specialized knowledge and skills in the area of food and management |
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To develop transferable skills for entry level positions and career advancement in the hospitality & food service industry |
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To prepare students to be professional in their approach and attitude |
Career Prospects
The Chef is not only a cook, but an artist, a manager, a chemist and an entrepreneur. The successful chef has to adapt to the dynamic changes of modernization and demands of the clientele. Graduates can either work for prominent international hotels and restaurants or branch out on their own. Graduates can also follow specializations of their choice, such as pastry, chocolate, seafood or any type of cuisine. With guidance on entrepreneurship and setting up a restaurant, this is a qualification where the future prospects are virtually limitless. |
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