The Diploma in Culinary Arts introduces students to the world of food preparation and production through the development of operational techniques and core competency training. This is an intensive 50-week program combines a practical hands-on approach in a live learning environment with a six-month period of industry training. Highlights of this program include classical European cooking methods and techniques applied to contemporary cuisines; pastry and baking skills are developed through two specialised courses and the industry essentials of food safety, nutrition and costing give the student a well rounded program to launch their culinary career.
(Higher Diploma in Culinary Arts, launching 2023)

Entry Requirements

• Grade 11 AS level Certificate with a minimum of 25 points

OR

• Grade 12 Certificate with a minimum of 25 points

OR

• 2 Year Industry Related Work Experience
• Pass in English (Minimum D Symbol)

It comprises:

• 20 weeks of academic study
• 20 to 24 weeks internship in Namibia or abroad.

1st SEMESTER (Term 1 – 10 weeks)

Academic Writing & Study Skills

German or French Language

Introduction to Hospitality and Tourism

Bakery and Breads(LAB)

Food Preparation Techniques(LAB)

Food Safety

1st SEMESTER (Term 2-10 Weeks)

German or French Languange

Essentials of Culinary Operations(LAB)

Cakes and Creams(LAB)

European Cuisines(LAB)

Garde Manger(LAB)

Nutrion

2nd SEMESTER (Term 3 & 4)

Industry Training (960 Hours)