About Culinary Arts
The Culinary Arts programme is ideally suited for the aspiring professional cook. Students are provided with the tools, skills and theoretical background required to work within a professional kitchen.
Upon successful completion of this programme, learners will be equipped with the requisite skills to further their studies, become an entrepreneur, or work professionally within the culinary industry.
Please note that Culinary Arts is only accessible after an application process and completion of the first semester of Food and Beverage Operations.
Learning Outcomes
- Learners will be able to demonstrate their proficiency in various culinary dexterities. These include knife skills — chopping, slicing and dicing, the proper handling of ingredients and ability to employ both classic and contemporary cooking techniques.
- Practitioners can leverage different techniques for recipe preparation, such as roasting, baking, grilling and poaching.
- Students develop an intuition for effective menu design and execution, taking into account a balanced taste, nutritional value, dietary restrictions and industry trends. Students will also be receptive to customer feedback and the use of local and seasonal ingredients.
- An understanding of the ethical standards involved in sourcing ingredients, as well as the importance of sustainable food practices.