COURSE DESCRIPTION
This 84 week, an intensive and comprehensive Diploma program will pre-pare the students with the basic culinary and restaurant management skills, progressive to Advanced culinary theory and practicum, and finally focusing on the front of the house in Hospitality Administration.
- Sanitation, Safety & Equipment
- Bake Theory
- Basic Nutrition
- Culinary Techniques – Basic
- Communications – Basic
- Calculations – Basic
- Techniques of Baking
- Kitchen Management
- Food Theory – Basic
- Quantity Food Preparation
- Food, Beverage & Labour Cost Controls
- Communications – Advanced
- Calculations – Advanced
- Food Theory – Advanced
- Pastry, Desserts and Related Theory
- Culinary Techniques – Advanced
- Cuisine – A La Carte
- Fundamentals and History
- Restaurant Types
- Menu Planning
- Business Organization
- Food Service Feasibility
- Premises and Equipment
- Equipment, Furnishings and Sanitation
- Market Analysis
- Financial Planning & Controls
- Purchasing
- Human Resources
- Marketing and Advertising
