### **Diploma in Food Preparation & Culinary Arts**  

**(Full Course Description)**  

#### **Program Overview:**  

The **Diploma in Food Preparation & Culinary Arts** is a **two-year professional program** designed to equip students with essential culinary skills, kitchen management techniques, and industry knowledge. This hands-on course covers **food preparation, cooking methods, baking, international cuisines, and hospitality operations**, preparing graduates for careers in hotels, restaurants, catering, and food businesses.  

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### **Course Duration:**  

- **2 Years** 

- **Includes:** Theory classes, practical kitchen training, workshops, and an **industry internship**.  

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### **Key Learning Objectives:**  

✔ Master **knife skills, cooking techniques, and food presentation**.  

✔ Learn **international cuisines** (Asian, European, Continental).  

✔ Understand **food safety (HACCP), hygiene, and kitchen operations**.  

✔ Develop skills in **baking, pastry, and dessert preparation**.  

✔ Gain knowledge in **menu planning, cost control, and nutrition**.  

✔ Train in **restaurant service, beverage pairing, and hospitality management**.  

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### **Year-Wise Breakdown:**  

#### **Year 1: Foundations of Culinary Arts**  

1. **Introduction to Culinary Arts** – History, kitchen hierarchy, and career paths.  

2. **Basic Food Preparation** – Cutting, boiling, frying, grilling, and roasting techniques.  

3. **Principles of Baking & Pastry** – Bread, cakes, cookies, and dough preparation.  

4. **Food Safety & Hygiene (HACCP)** – Sanitation, storage, and food handling laws.  

5. **Knife Skills & Kitchen Tools** – Precision cutting and equipment handling.  

6. **Stocks, Sauces & Soups** – Classic French sauces, broths, and consommés.  

7. **Vegetable & Fruit Carving** – Artistic food presentation techniques.  

8. **Meat, Poultry & Seafood Processing** – Butchery, filleting, and marination.  

9. **Introduction to World Cuisines** – Indian, Chinese, Italian, and Mediterranean basics.  

10. **Kitchen Operations & Management** – Workflow, teamwork, and kitchen safety.  

#### **Year 2: Advanced Culinary & Professional Training**  

1. **Advanced Culinary Techniques** – Sous-vide, fermentation, molecular gastronomy.  

2. **Garde Manger (Cold Kitchen)** – Salads, cold cuts, pâtés, and cheese boards.  

3. **Menu Planning & Cost Control** – Pricing, portioning, and food costing.  

4. **Asian & European Cuisine Specialization** – Sushi, Thai curries, French pastries, etc.  

5. **Food Presentation & Plating** – Fine-dining aesthetics and modern plating styles.  

6. **Nutrition & Dietetics** – Balanced diets, allergens, and healthy cooking.  

7. **Desserts & Confectionery** – Chocolate work, ice creams, and plated desserts.  

8. **Wine & Beverage Pairing** – Alcohol and non-alcoholic drink combinations.  

9. **Restaurant & Catering Management** – Customer service, event planning.  

10. **Industrial Internship** – Real-world training in hotels/restaurants.  

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### **Career Opportunities After Diploma:**  

- **Chef (Commis, Sous, Pastry, Specialist Cuisine)**  

- **Kitchen Supervisor / Catering Manager**  

- **Food Stylist / Culinary Instructor**  

- **Restaurant & Café Entrepreneur**  

- **Cruise Ship / Hotel Chef**  

- **Food Production & R&D Specialist**  

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### **Why Choose This Course?**  

✅ **Hands-on training in professional kitchens**  

✅ **Industry-recognized certification**  

✅ **Internship & job placement assistance**  

✅ **Pathway to higher studies (Bachelor’s in Culinary Arts/Hospitality)**  

This diploma is ideal for **aspiring chefs, food entrepreneurs, and hospitality professionals** seeking a strong foundation in culinary arts.