The Certificate in Culinary Arts program aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practice commonly found in an operational environment.
The program covers mise en place, food preparation, storage of food products, food infection and intoxication, hygiene and cleanliness, methods and techniques of cooking, stocks, sauces and soups, eggs, vegetables and farinaceous products, poultry and meat butchery and cooking, product knowledge and occupational health and safety, weight measure as applied to cooking, unit and temperature conversion, proper knife usage skills, basic cutting and butchering, standard kitchen hand tools, operations of equipment in a commercial kitchen and culinary terminology.
