Culinary Arts Program

The program is comprised of five major learning modules within twenty months. Future chefs are trained in a professional modern kitchen. Individualized instruction caters to every student’s needs.

Students undergo training in classic recipes to modern trends in international cuisine. On-the-job training provides every student the experience of real-world situations.

Program Highlights

• Training of students to become competent professionals with proper culinary skills for entry-level positions
• Training on traditional and international standard cooking methods
• Development of skills in kitchen techniques and food preparation for large quantities
• Focus on nutrition, hotel and restaurant safety, sanitation, public health rules for handling food, and supervisory and management skills