The Culinary Arts Programme enables the graduate to meet professional challenges in the Hotel and Catering Industry, with a systematic approach to quality and quantity of food production and service, as practised today in hotels, fine dining establishments, institutional catering facilities and other food service operations.
In this programme, practical skills of basic and advanced cooking/baking and pastry-making are blended harmoniously with the relevant theoretical basis. In addition, contemporary cooking concepts are incorporated into the programme, which however, remain true to the principles that govern good cooking, baking and pastry-making.
The need for enrichment of theoretical education with practical training during studies at the Higher Hotel Institute has seriously been taken into consideration, so theoretical modules run parallel to practical classes. The workshops and all other facilities at the Institute are utilized towards this end.
Upon completion of the programme, students acquire integrated culinary education, which enables them to meet the needs of the industry for competent professionals.
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| CAMP 111 | Culinary Fundamentals |
| CAPM 112 | Meat and Seafood Fabrication and Garde Manger |
| CAPM 113 | Product Identification, Purchasing and Storage |
| CAPM 114 | Introduction to Gastronomy |
| CACM 101 | Introduction to the Hospitality and Tourism Industry |
| CACM 161 | Food Safety (Food Hygiene and HACCP) |
| CAEN 111 | Professional English I |
| CACM 102 | Occupational Health and Safety at Work |
| CACM 103 | Computer Studies |
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