Certificate in Culinary Arts
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This course prepares students for gainful employment and/or entry into
post-secondary education in the food production and service industry.
Content provides students the opportunity to acquire marketable skills
by examining both the industry and its career opportunities and by
developing food preparation and service and interpersonal skills.
Laboratory facilities and experiences, which simulate commercial
food production and service operations, offer school-based learning
opportunities.
Students will identify and demonstrate the basic principles of safety and
sanitation procedures used in the food production and service industry.
Students will be able to identify, safely use, maintain, and store food
service production equipment.
Career Opportunities
- Restaurant Entrepreneur
- Entre Level Chef
- General Cook
- Kitchen Supervisor
- Kitchen Captain
- Commies - I, II, III and many more
Course Outlines
• Importance of Hygiene and Nutrition
• Menu Planning and Cost Control
• Knowledge in Kitchen Commodities
• Basic Kitchen Management
• Different Style of Cuisine
• Sound Practical Knowledge in Cookery
• Be able to implement their knowledge in
established organization
ENTRY REQUIREMENTS
•Students should have completed the
School Leaving Certificate (SLC) or
equivalent
• Students should have basic knowledge
of English Language, both oral and written
• Students should have good health and
mentally motivated to the industry
• Applicants who possess other
qualifications will be considered on
case-by-case basis
DURATION
• 6 months 1018 hours
(3 months Internship in Nepal
or 6 months Internship Abroad)
INTAKES
• January, February, August and September
• 6 months 1018 hours
(3 months Internship in Nepal
or 6 months Internship Abroad)
INTAKES
• January, February, August and September