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