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Diploma in Culinary Arts

Hospitality Management


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 2022)

Entry Requirements
  • 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 (2 blocks of 10 weeks)
  • 10 weeks practical hotel rotation
  • 20 to 24 weeks internship in Namibia or abroad.
Term 1 – 10 weeks
Introduction to Culinary Arts (Practical)
Baking and Pastry Arts(Practical)
The Arts and Science of Food
Introduction to Hospitality and Tourism
Beverage Studies and Bar Operations
Professional Development & Communications
Term 2 – 10 weeks
In-house Practical Rotation
Term 3-10 weeks
International Cuisines (Practical)
Advanced Baking and Pastry Arts (Practical)
Garde Manger (Practical)
Contemporary Food and Beverage
Cost Control Techniques and Restaurant Revenue Management
Event Planning, Operations and Management
Term 4 and 5-24 weeks
Industry Training