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This program provides students the basic contemporary skills and techniques in culinary arts, à la carte cuisine, pastry and desserts and kitchen management through hands-on training or skill based and classroom learning as required to meet the operational requirements of culinary and patisserie industry.
Language of Instruction: English
Assessment Methods
Language of Instruction: English
Assessment Methods
- Theory Examination
- Practical Examination
Career Opportunities:
- Restaurant Chef
- Catering Careers
- Baking and Pastry Chef
- Food Service or Restaurant Manager
- Personal / Private Chef
- Recipe Developer
- Food Safety Manager
- Food Safety Specialist
- Culinary Educator
Study Pathway
