This is programme prepares graduates trained in Culinary Arts to satisfy the basic needs of the country and possibly the region. This program prepares students to provide professional chef and related cooking services in restaurants and other commercial food establishments. It includes instruction in recipe and menu planning, preparation and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
ADMISSION REQUIREMENT
5 CSEC/GCE subjects including English A. Mathematics is an asset.
CORE COURSES
- Food Preparation 1
- Food Preparation II
- Food Preparation III
- Baking Technology 1
- Baking Technology II
- Sanitation, Safety and Hygiene
- Food Science and Nutrition
- Food and Beverage Service I
- Wines and Spirits
- Food Production & Service
- International Cuisine
- Food Art Presentation
- Food and Beverage Cost Controls
- Kitchen Organization
- Internship
RELATED COURSES
- Introduction to Tourism &
- Hospitality
- Quality Customer Care
- Introduction to Management
- Entrepreneurship
- Hospitality Law
GENERAL EDUCATION COURSES
- English & Communications I
- English & Communication II
- Basic Mathematics Skills
- Fundamentals of Mathematics
- Introduction to Computers
- Social Skills
- Caribbean Studies
- Critical Reasoning
- Basic Spanish
- Basic French
- Community Service
- Introduction to College LIfe
NOTE: SOME G.E courses will be Mandatory for this programme.