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At the conclusion of the program, students will be able to:
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Learn and practice advanced cooking techniques in European and International cuisine
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Apply food and beverage cost control and budget management
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Develop creative thinking and innovation skills through cooking competitions
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Develop kitchen management skills and lead kitchen brigades
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Design creative and innovative menu concepts
Modules:
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Personal Development II
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Introduction to Marketing
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Kitchen Brigade Management
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Advance Cuisine
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Recipe Development and Menu Planning
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Culinary Project
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Advance Cuisine
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Communication Skills
Certificate in International Hotel and Tourism Operations
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