Overview

The Culinary Arts Programme is ideally suited for the aspiring professional cook. The programme provides the student with the tools, skills and sound theoretical background needed to work within the operations of a professional kitchen.

Upon successful completion, learners will be prepared to further their studies, become an entrepreneur, or enter into the workforce with all the requisite skills needed for the industry.

While Culinary Arts is a blended programme, it should be noted that it features a heavy practical (face-to-face) component.

Objectives

This programme seeks to;

  • Develop a progressive educational environment where learners can thrive, and content is always driven by industry standards.
  • Engender highly skilled and socially productive members of the hospitality community through an inclusive classroom, focused on industry trends, best practices and innovation.
  • Create a foundation where learners can begin to meet their full potential, develop a positive self-image, and become critical thinkers through high operational standards.

Pathways

Learners are prepared for careers in various areas, such as;

Cooking
Pastry Preparation
Chef's Assistant

Entry Requirements

  1. Five (5) CSEC passes — Grades I, II or III — in the following subjects (Mathematics and English required);
    • Business Subject
    • English Language
    • Food and Nutrition
    • Foreign Language
    • Mathematics
  2. Applicants are required to apply for the Food & Beverage Programme. After completing one semester of this programme, students are invited to apply for the Culinary Arts Programme. Students are selected based on skill, academic performance and attitude.
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Programme Summary

  • This programme runs for two (2) years and consists of four (4) semesters.
  • Each year consists of two (2) semesters.
  • There is a total of 76.5 Credits to be scored.
  • Critical Reading and Writing (GE) (4 Credits)
  • Modern Language (GE) (3 Credits)
  • Principles of Management (GE) (3 Credits)
  • Introduction to Tourism & Hospitality (PC) (3 Credits)
  • Food Preparation I (PC) (1.5 Credits)
  • Food and Beverage Service I (PC) (1.5 Credits)
  • Sanitation, Safety & Hygiene (GE) (3 Credits)
  • Speech Self, and Society (GE) (3 Credits)
  • Food, Science and Nutrition (GE) (3 Credits)
  • Quality Customer Care (PC) (3 Credits)
  • Culinary Operations I (PC) (2.5 Credits)
  • International Cuisine (PC) (2.5 Credits)
  • Baking Technology I (PC) (2 Credits)
  • Mathematical Reasoning and Logic (GE) (3 Credits)
  • Ethics and Professional Development (GE) (3 Credits)
  • Menu Planning (PC) (3 Credits)
  • Culinary Operations II (PC) (2.5 Credits)
  • Garde Manger (PC) (2 Credits)
  • Food, Beverage and Labour Costs Control (PC) (3 Credits)
  • Baking Technology 2 (PC) (2 Credits)
  • Elective (3 Credits)
  • A Survey of St. Lucian History (GE) (3 Credits)
  • Wines and Spirits (PC) (3 Credits)
  • À la Carte & Table d'hôte (PC) (2.5 Credits)
  • Caribbean Cuisine (PC) (2.5 Credits)
  • Quality Food Production (PC) (2 Credits)
  • Elective (3 Credits)
  • Summer Practicum – Internship (PC) (4 Credits)

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