LEVEL 2 VOCATIONAL BASIC CERTIFICATE IN CULINARY ARTS
This program provides students the basic contemporary skills 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
Nine (9) Months
Mode of Studies
Full time
Language of Instruction
English


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- Foundation Certificate OR 16 years & above
- No Academic Qualification is required
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- Theory Examination
- Practical Examination