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After completion of the course, student will be able to demonstrate and practice advanced cooking techniques in European and International cuisine. Combine an understanding of a range of practical, theoretical and personal skills required for professional culinary roles. Apply food and beverage cost control and budget management. Develop creative thinking and innovation skills through cooking competitions. Develop kitchen management skills and lead kitchen brigades. Design creative and innovative menu concepts.

After completion of the course, student will be able to understand the basics of food safety and hygiene. Confidently demonstrate basic cooking techniques in International and European cuisine. Learn the basics of pastry and bakery. Apply knowledge for ingredients purchasing, costing and inventory management in the kitchen. Demonstrate knowledge and practical skills and competencies required for successful entry level roles within the culinary department of an international hospitality organisation.

After completion of the course, student will be able to demonstrate knowledge and practical skills and competencies required for successful supervisory roles within operational areas of an international hotel and tourism organisation. Understand the nature of hotel and resort management, the complexities of the commercial hospitality enterprise and financial management processes. Demonstrate knowledge and business management skills for successful supervisory roles within an international hotel and tourism organisation

After completion of the course, student will be able to demonstrate knowledge and practical skills and competencies required for successful operational roles within Food and Beverage areas of an international hotel and tourism organisation. Understand the nature of tourism, the fundamentals of the commercial hospitality enterprise and the key financial issues. Use English language skills in an operational setting.Demonstrate information technology and study skills at the appropriate level