Culinary Arts
Year 1 (Foundation)
Theoretical Topics
- Food safety and hygiene: Best practices.
- Knife skills and cooking basics: Grilling, sautéing, boiling.
- Introduction to baking: Bread and simple pastries.
- Practical: Prepare basic dishes and baked goods.
Year 2 (Intermediate)
Theoretical Topics
- International cuisines: Techniques and flavors.
- Menu planning: Nutrition and costing.
- Intermediate baking: Cakes, pies, and pastries.
- Practical: Multi-course meal preparation.
Year 3 (Advanced)
Theoretical Topics
- Advanced plating and presentation techniques.
- Restaurant management: Staff coordination and inventory control.
- Advanced baking and pastry techniques./li>
- Practical: Plan and execute a themed dining event.
Year 4 (Capstone Year)
Theoretical Topics
- Internship: Placement in a professional kitchen or restaurant.
- Capstone project: Host a culinary showcase event.
- Practical: Showcase evaluation and internship report.