Duration
3 Years
Intake
November,February,April,July,September
Total Tuition Fees
78940
Faculties
School of Hospitality and Creative Arts
Course Overview
This major focuses on teaching professional culinary arts and managing kitchens in hotels and restaurants. It aims to prepare professional chefs who are able to prepare and serve international foods, develop new recipes, and manage operations within the kitchen with high efficiency. The program combines intensive hands-on training with theoretical knowledge in food science and hospitality.
Core Areas/Subjects:
International Culinary Arts
Food Safety & Hygiene
Kitchen Management
Nutrition Sciences
Preparation of sweets and baked goods
Modern Culinary Techniques
Designing menus
Restaurant Management
English Requirements
5.5 in IELTS
Entry Requirements
1. Passport copy (first page).
2. High school certificate with transcript (translated).
3. Personal photo (white background).
4 . IELTS certificate, if available
Please submit the requirements in pdf format.
Career Opportunities
Chef
Assistant Chef
Kitchen Manager
Chef in international hotels and restaurants
Food & Beverage Specialist (F&B)
Chef on cruise ships or airlines
Working in restaurants, resorts and hotels
Possibility of opening a private restaurant project