Term 1 – 10 weeks
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Introduction to Culinary Arts (Practical)
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Baking and Pastry Arts(Practical)
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The Arts and Science of Food
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Introduction to Hospitality and Tourism
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Beverage Studies and Bar Operations
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Professional Development & Communications
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Term 2 – 10 weeks
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In-house Practical Rotation
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Term 3-10 weeks
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International Cuisines (Practical)
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Advanced Baking and Pastry Arts (Practical)
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Garde Manger (Practical)
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Contemporary Food and Beverage
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Cost Control Techniques and Restaurant Revenue Management
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Event Planning, Operations and Management
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Term 4 and 5-24 weeks
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Industry Training
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