Course Details

There is a strong demand for trained chefs/ cooks and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel.

Graduates may find employment as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, cruise ships, institutions and catering companies.

With further training, graduates may advance to positions as commis de cuisine, department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine and executive chefs de cuisine. Graduates may also pursue self-employment opportunities.

The certification course in Culinary Arts, Baking & Pastry Arts have been separated into 6 rotating short-term courses (or modules) respectively. This is to provide students with access to those specific areas of the curriculum that best meet their learning needs. The Culinary Arts modules cover the following areas;

• Prepare, Cook and Serve Stocks, Sauces and Soups
• Prepare, Cook and Serve Salad,Appetizers and Sandwiches
• Prepare, Cook and Serve Vegitables, Fruit, Eggs & Farinaceous Dishes
• Prepare, Cook and Serve Poultry Dishes
• Prepare, Cook and Serve Meat Dishes
• Prepare, Cook and Serve Sea Food Dishes