Certificate in Culinary Art

CoursesNo.LecturesDurationPractical’sLearning Activities and Teaching Methods
 1013612 WeeksKitchenLectures, In-Class Exercises, Presentations and Practicals


Culinary Arts are the art of preparation, cooking, and presentation of food, usually in the form of meals. Students who choose to study culinary arts have a chance to learn about contemporary and classic culinary techniques and cooking methods. This course introduces the basic principles of sanitation and safety related to the hospitality industry. It includes personal hygiene, sanitation and safety regulations, use and care of the pieces of equipment, the principles of food-borne illnesses. The learning style associated with culinary arts involves a combination of theoretical classroom instruction and hands-on practical work. This program teaches students to cook, preparing them to work in a range of restaurants. This may help the individual to advance in his or her career path. Students in this program will learn about food safety and how to make recipes as well as how to create their own. Emphasis is placed on technical and interpersonal skills, study skills, ethics, professionalism and time management as they relate to a hospitality field.

Course Objective

Upon successful completion of the course, the student would be able to:

  • Demonstrate good communication & leadership skills
  • Demonstrate good personal hygiene and healthy habits and perform safe food handling and sanitation procedures
  • Identify all kitchen tools and demonstrate safe practices of operating machinery in the kitchen
  • Demonstrate an understanding of standard weights, measures and scaling of ingredients
  • Extensive knowledge and application of different methods and techniques of cooking
  • Perform and apply basic culinary math in the food service industry
  • Prepare a variety of salads and dressings and evaluate flavours.
  • Apply various recipes and cooking techniques on a variety of meats and vegetables, fruits and grains
  • Prepare a variety of baked goods and desserts
  • Apply knowledge of global cuisines and prepare meals inspired by the cuisines
  • Perform recipe yield conversions
  • Perform dish washing/hardware washing and cleaning of production area post use

Course Composition

Diploma in Culinary Arts is divided into two main components, Theory, and Practice. These courses focus on the functional areas of the hospitality operation. It mainly includes kitchen administration & food production, fundamentals of food and beverage services, food science and hygiene.

Module No.Lesson No.Main Topics to be CoveredDuration/hours
101101.1Safety at work and Food safety2
 101.2Kitchen Maintenance and Design2
 101.3Budgeting, Costing and Control2
 101.4Nutrition and Dietetics2
 101.5Menu Planning2
 101.6Preparation, Cooking and Service – Meat and Poultry Dishes3
 101.7Preparation, Cooking and Service – Fish and Shellfish Dishes3
 101.8Preparation, Cooking and Service – Stocks, Sauces and Soups3
 101.9Preparation, Cooking and Service – Pulses and Vegetable Dishes3
 101.10Preparation, Cooking and Service – Pastry Dishes3
 101.11Preparation, Cooking and Service – Farinaceous Pasta and Rice Dishes3
 101.12Preparation, Cooking and Service – Cold Preparation Dishes3
 101.13Preparation, Cooking and Service – Egg Dishes and Savouries3
 101.14Theory and Practical Assessment12
  Total Qualification Time72