Diploma in Culinary Arts and Food Service Management

Learn the principles and practices of food service systems administration and prepare to manage such operations in both private and public facilities. Upon successful completion of this program, graduates will be able to:Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.Evaluate product for consistency and accuracy in yield, flavour, texture and overall appearance according to product specifications and standards.Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.Adhere to industry health, safety, sanitation, and employment standards in preparation, handling and storage of food and equipment.Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.