DIPLOMA IN CULINARY ARTS

Curriculum

Introduction to Culinary Arts & Kitchen Operations

Hospitality & Catering Industry

Basic Kitchen Procedures & Knife Skills

Food Safety, Hygiene & Kitchen Safety

Introduction to Nutrition

Stocks, Broths & Basic Sauces

Mother Sauces & Derivatives

Soups

Salads, Dressings & Appetizers

Farinaceous Foods & Starches

Breakfast Cookery

Pasta & Noodle Cookery

Poultry Cookery

Meat Cookery

Fish & Seafood Cookery

Desserts & Plated Presentation

Menu Planning & Food Costing

Practical Culinary Assessment