By the end of the course, students will have received an excellent training in culinary theory and application, gastronomic trends and innovation, good management, inventory systems, hotel and restaurant concept foundation, customer service excellence, kitchen administration principles, menu engineering, cost control, mathematics fundamentals, and business English.
Key facts
- 3 months on campus for each course
- 3 month-internship following each course
- One diploma, three certificates
Admission requirements
minimum secondary school leaving certificates, proof of employment history, proof of English language - IELTS TOEFL
Fees
- Short courses 4 weeks USD 1500
- Foundation Certificates courses 3 months USD 4500 includes sharing accommodation
- Advanced Certificates Courses 6 months USD 8500 includes sharing accommodation
- Diploma Courses 12 months USD 15000 includes sharing accommodation
Internship
Following the completion of each course, the student’s knowledge and skills will be refined to excellence with a comprehensive three-month internship.