At the conclusion of the program, students will be able to:
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Understand the fundamentals of food safety and importance in the culinary industry.
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Recognize a range of ingredients considering their organoleptic characteristics, nutritional properties, and their functions in recipes.
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Understand and execute a range of fundamental pastry and bakery techniques.
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Execute traditional and innovative preparations by applying a range of cooking techniques,
considering presentation and flavor profiles.
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Demonstrate understanding of skills and competencies necessary to succeed in the work
environment.
Program Modules:
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European Pastry & Bakery
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Culinary Techniques
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European Cuisine
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Art of Employability
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F&B Cost Control
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International Cuisine
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International Pastry and Bakery
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Personal Development I
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Culinary Science
Certificate in International Hotel and Tourism Operations
