LEVEL 3 VOCATIONAL ADVANCED CERTIFICATE IN CULINARY ARTS
This program provides students the advanced contemporary skills, higher operational and techniques in culinary arts, à la carte cuisine, pastry and desserts and kitchen management through hands-on training or skill based and classroom learning as required to meet the operational requirements of culinary and patisserie industry.
Intakes
Feb, May, Aug, October
Duration
1 Year
Mode of Studies
Full time
Language of Instruction
English
-
- Level 2 Professional Basic Certificate in Food Preparation and Production OR
- Level 2 Certificate in any related field