Within 5 years after graduation, graduates of the Diploma in Culinary Arts would have: ​

a. Established and maintained their own innovative culinary businesses.​

b. Hold senior culinary positions in established culinary establishments.​​

c. Completed additional culinary certifications and actively engaged in specialized culinary training programs​

At the end of the program, students are expected to: ​

a. Demonstrate proficiency in culinary techniques, food safety, and sanitation practices.​

b. Showcase creativity in recipe creation and execution, reflecting a strong understanding of culinary principles.​

c. Adapt recipes for specific dietary needs and cultural preferences, displaying versatility in culinary creations.​

d. Plan well-balanced menus for various culinary settings, considering taste, presentation, and dietary requirements.​

e. Work effectively in a team, communicating and collaborating in a fast-paced kitchen environment.​

f. Apply knowledge of ingredient selection, sustainability, and cost control to ensure efficient and responsible kitchen operations.​

g. Exhibit a comprehensive understanding of culinary history, global cuisines, and culinary traditions.​

h. Utilize critical thinking and problem-solving skills to address challenges in the culinary industry and culinary contexts.​

Cookery 1

This course is designed to develop the knowledge, skills, and attitude of the learner in preparing and presenting basic dishes. It covers a wide range of culinary techniques, food preparation methods, and kitchen management principles. The learner will be able to prepare and cook a variety of dishes, including appetizers, soups, salads, main courses, and desserts. The learner will also be able to follow health, safety, and security procedures in the workplace.​