COURSE CURRICULUM

In Semester 1, students are introduced to essential skills in the culinary and hospitality fields, starting with business communication and computer applications for hospitality. They learn culinary theory, baking techniques, and food safety and sanitation. Additionally, students participate in a field placement workshop, explore global cuisine, and study culinary nutrition, while also engaging in professional development strategies to enhance their career readiness. Semester 2 focuses on practical culinary skills with courses on a la carte cuisine, food service operations, and menu planning. Students continue their field placement experience and dive deeper into kitchen management principles, further honing their culinary expertise. A general education elective offers students an opportunity to broaden their knowledge base. In Semester 3, students advance their culinary techniques with courses in advanced baking and pastry, as well as advanced culinary techniques. They also deepen their understanding of culinary theory and study marketing and social media for the food industry. Professional development strategies are revisited, and students gain experience in retail and quantity food production, further preparing them for their careers. The final semester centers on a capstone project, where students apply all they have learned in a practical setting. They continue to develop advanced culinary techniques, explore food and beverage pairing, and engage in restaurant management theory. A general education elective complements their specialized studies, rounding out their culinary education and ensuring they are fully prepared for the industry.