Hospitality & Culinary Arts Centre
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Hospitality & Culinary Arts Centre
Overview
Note: Students are expected to purchase a chef’s uniform and chef tools for the culinary courses. Additional fees apply to lab-based courses. Upon completion of this programme, students will be able to:
- Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service;
- Communicate clearly and professionally, both verbally and in writing;
- Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously;
- Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations; and
- Practice standards in behaviour, grooming, and dress that reflect the mature work attitude expected of industry professionals.
Programmes
Professional Baking and Pastry Making Certificate
This programme gives students the leading edge for advancement and progression in the baking and pastry profession. It also provides students with the knowledge and experience in the science and production of bakery items. Emphasis is placed on traditional and artisan baking methods as applied to modern international trends. The training includes cake decoration wedding and special occasion cakes, desserts, chocolate and sugar work. This programme prepares students for work placement. Career Opportunities: In addition to self-employment, other job opportunities for graduates of this programme include: patisserie shops, hotels, retail and wholesale bakeries, supermarkets, restaurants, caterers, and other food-related businesses.
Professional Cooking Certificate
This programme is designed for industry professionals and food enthusiasts who seek to enhance their skills and knowledge in professional cooking, while earning a certifi cation from an accredited institution. This course provides students with an opportunity to obtain experience and exposure in a wide range of specialised areas such as Kitchen Operations, Health and Safety, International Cuisine and Culinary Profi ciency while att aining focused general knowledge in areas needed to function in the hotel, catering and food service environment. This programme prepares students for work placement. Career Opportunities: In addition to self-employment, other job opportunities for graduates of this programme include: Crewed Yacht Cooks, Station Cooks, Pastry Chef Assistant, Baker Assistant, Catering Steward, Wait staff and Prep Cook. Note: Additional fees apply to lab based courses.
