Diploma in Kitchen and Culinary Arts is a 1 to 2 year curriculum that teaches students full abilities in food preparation, kitchen management, and culinary methods. The course includes culinary fundamentals, foreign cuisine, food safety, menu planning, and modern cooking techniques. Students undergo actual instruction in professional kitchens, where they acquire cooking, baking, and food presentation skills firsthand. The program trains graduates to work as chefs, kitchen managers, caterers, and food consultants in hotels, restaurants, catering firms, and food production companies. This course emphasizes creativity and invention, providing a well-rounded foundation in the culinary arts.
