COURSE CURRICULUM

The Culinary Arts program offers a comprehensive curriculum designed to build strong foundational and advanced skills for a successful culinary career. In Term 1, students focus on fundamental kitchen skills, trade calculations, health and safety, and preparing soups, vegetables, starches, meats, poultry, seafood, and cold kitchen basics. Term 2 advances culinary knowledge with courses on professionalism, purchasing and financial controls, baking and pastry, line cooking fundamentals, and meat fabrication. Term 3 emphasizes contemporary cuisine, menu planning, garde manger, patisserie, nutrition, and includes an essential culinary industry experience placement to gain real-world exposure. In Term 4, students explore classical and modernist cuisine, sustainable gastronomy, and specialty topics like cheese, charcuterie, and preservation. Elective courses offer opportunities to develop entrepreneurial skills, food research and innovation, wine and spirits studies, and new venture planning. This well-rounded program combines practical kitchen skills with business and industry knowledge, preparing graduates for diverse roles in the culinary industry. From technical expertise in food preparation to leadership and innovation in the kitchen, students graduate ready to excel in restaurants, catering, hotels, and beyond, equipped for both creative and managerial positions.