Diploma in Food Preparation and Culinary Arts

• Food Science (Proteins, Vitamins, Minerals, Water)
• Introduction to Cookery Culinary History
• Hierarchy of Kitechen Departments
• Kitchen Organization & Layout
• Commodities, Aim & Objective of Cooking Food
• Staff Organization
• Food Service Area

Special Training

• Intensive Interview Training Compulsory

Competencies

• Conduct final mould and final proof
• Work in socially, diverse environment
• Follow health, safety and security procedures
• Revieve and store stock
• Diagnose and respond to bread to product and process foults in bread
• Finished products

Future Prospects

• Chef, Caterer, Pastry Chef, Baker

Eligibility:

10+2 Passed