+60142521561
Culinary Management
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | September |
| Tuition (Local students) | $ 7,771 |
| Tuition (Foreign students) | $ 23,546 |
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Admissions
Intakes
Fees
Tuition
- $ 7,771
- Local students
- $ 23,546
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- Canada & USA: High school diploma and transcript, or equivalent.
- British education system: General Certificate of Education showing passes in six (6) academic subjects (including English) at the Ordinary level.
- Caribbean countries (English): High school diploma and transcript, or equivalent.
- West Africa (Nigeria, Ghana, etc.): WAEC (or NECO) transcript with online verifying scratch card number and PIN required.
- South Asia (India, Pakistan, Bangladesh, Nepal, Sri Lanka, etc.): High school diploma and Grade 12 transcript. IELTS 5.5 with no band lower than 5.0, or TOEFL paper-based test (PBT) score of 500, or internet-based test (iBT) score of 61, or computer-based test (CBT) score of 173.
- Other regions (English proficiency test required)
- High school diploma/graduation certificate and transcript or equivalent in original language and English translation.
English proficiency requirement:
- TOEFL iBT 61 with no band lower than 15, or PBT score of 500, or CBT score of 173 / IELTS 5.5 with no band lower than 5.0
Curriculum
Semester 1
- Intro to Wordprocessing Software
- Intro to Spreadsheeting Software
- Culinary Skills & Techniques I
- Baking & Pastry Arts I
- Food Safety
- Introduction to Safe Food Handling
- General Education Elective
- Internship I OR Hospitality Services I
Semester 2
- Culinary Practices I
- Baking & Pastry Arts II
- Understanding Nutrition
- Understanding Hospitality
- Kitchen Management I
- Food Politics and Choices
- Hospitality Services OR Internship I
Semester 3
- Culinary Skills & Techniques II
- Baking & Pastry Arts III
- Cuisine and Culture
- Kitchen Operations
- Internship II
- Special Diets
Semester 4
- Culinary Practices II
- Kitchen Management II
- Wines, Spirits and Food
- Trends In Industry
- Advanced Culinary Techniques
- Internship II