LEVEL 4 VOCATIONAL DIPLOMA IN CULINARY ARTS
This program will provide students with the supervising skills and techniques essential to prepare them to face the challenges in the food industry. Students will be trained with contemporary skills in food preparation and presentation and kitchen management through series of hand-on training and skill-based and classroom learning as required to meet the operational requirements in any food establishment.
Feb, May, Aug, October
Mode of Studies
Language of Instruction