Higher Certificate in Culinary Arts (Professional Cookery Practice)

This program integrates the theoretical and practical elements of culinary arts education to develop the knowledge, skills and understanding for you to build successful careers in today’s fast-growing, ever-changing culinary arts, hospitality and food industries.This two-year course includes a period of culinary work experience. The course is built around three core areas of the culinary arts disciplines: Culinary practice in kitchen and pastry work, and restaurant operations. The culinary practice is underpinned with a range of supportive related theory and technologies. Core culinary modules such as kitchen & larder, pastry, restaurant and wine studies are married with modules in gastronomy, food and beverage theory, nutrition, food safety, introduction to business and culinary information systems.