It’s a vocational course which provides the necessary training to achieve the knowledge, competencies and hands on skills in various aspects of food production such as preparation techniques, cooking methods, kitchen management, food cost control, etc. The chef is the backbone of food and beverage department. The cook has the responsibility of preparing food for all specialty restaurants along with performing some other duties such as deciding the menu, maintaining quality of food, supervising the kitchen and so on.

Candidates aspiring to build their career in the field of food production have bright prospects if they are focused to learn all the required skills starting from chopping to preparing a variety of dishes in cuisines such as local food, oriental dishes, Continental, etc.

We offer affordable tuition with flexible payment options and include language studies in English and French to enhance your global employability. This prepares you for diverse roles in the hospitality industry.

• Should have obtained O- Level Secondary Education.

Hotels, Restaurants, Campsites, Conference & Banqueting, Catering agents, airport café or lounge, cooperate offices, resorts, etc.