Advanced Diploma in Culinary Arts

Master the culinary arts over two years! This 4-semester advanced diploma includes deep training in global cuisines, food science, kitchen operations, entrepreneurship, and advanced pastry arts.

Course Overview

This 2-Year Advanced Diploma delivers a complete journey through culinary arts — from basic cooking and baking to advanced international cuisines, kitchen operations, food business, and research projects.

Duration: 2 Years (4 Semesters)

Eligibility: Matric or O-Levels

Ideal for students passionate about culinary innovation, food presentation, and hospitality management.

Semester 1 Assessment:

Course Code	Subject Name	Theory	Practical	Total
CA101	Introduction to Culinary Arts	50	50	100
CA102	Food Safety & Hygiene	50	50	100
CA103	Kitchen Equipment & Maintenance	50	50	100
CA104	Basic Cooking Techniques	40	60	100
CA105	Nutrition & Dietetics	60	40	100
	Total	250	250	500

Semester 2 Assessment:

Course Code	Subject Name	Theory	Practical	Total
CA201	Baking & Pastry Basics	40	60	100
CA202	Continental Cuisine	30	70	100
CA203	Asian & Middle Eastern Cuisine	40	60	100
CA204	Meat, Poultry & Seafood Prep	50	50	100
CA205	Presentation	70	30	100
	Total	230	270	500

Semester 3 Assessment:

Course Code	Subject Name	Theory	Practical	Total
CA301	Advanced Baking & Pastry	30	70	100
CA302	Desserts	40	60	100
CA303	International Cuisines	30	70	100
CA304	Restaurant Operations & Mgmt	60	40	100
CA305	Culinary Art Presentation	40	60	100
	Total	200	300	500

Semester 4 Assessment:

Course Code	Subject Name	Theory	Practical	Total
CA401	Advanced Culinary Techniques	30	70	100
CA402	Food Cost & Menu Planning	100	-	100
CA403	Industrial Internship	-	100	100
CA404	Light Food & Snacks	-	100	100
CA405	Final Project	-	200	200
	Total	230	470	600

Total Course Marks: 2100 (Theory: 910, Practical: 1290)

After completed students can work as Executive Chefs, Pastry Experts, Kitchen Managers, or start their own culinary ventures in catering, restaurant management, or baking.