Professional Diplomas
Level 2 Diploma in Culinary Skills
Overview
The perfect entryway for passionate food lovers aiming to master foundational French and international classical cooking methodologies.
Duration/Hours
400 Hours (College-Based Theory & Kitchen Practicals).
Modules covered
Kitchen safety & hygiene, knife proficiency skills, basic stocks, sauces, soups, and introductory cold/hot food preparation.
Level 3 Diploma in Professional Cookery (Extended)
Overview
An intense, fast-tracked practical program engineered to transition passionate cooks into world-class kitchen managers and leaders.
Career Tracks
Commis Chef, Sous Chef, Pastry Specialist, Kitchen Supervisor, Food Production Manager, Cruise Line Culinary Artist, Food Quality Inspector.
Structure
Semester 1: Level 2 Foundations (400 Hours - College Based)
Semester 2: Level 3 Advanced Techniques (500 Hours - College Based)
Semester 3: Industry Externship (6 to 9 Months Industry Placement)