Any 10+2 Student from any recognized board can pursue Diploma in Culinary Arts and the duration of the program is one year in our institution.

The program typically covers fundamental culinary techniques and skills, including knife skills, food preparation, cooking methods (such as sautéing, roasting, grilling, etc.), baking, pastry making, and sauce preparation.

Students will learn about food safety regulations, proper handling of food, sanitation practices in the kitchen, and techniques to prevent food borne illnesses.

Courses will include culinary theory, food science, nutrition, flavor profiles, culinary history, and culinary traditions from different cultures.

Hands-on experience is a crucial component of culinary arts diplomas. Students will have the opportunity to work in professional kitchens, participate in culinary labs, and gain practical experience in various culinary settings.

The program will cover topics related to kitchen operations, including kitchen organization, equipment usage, ingredient management, and workflow optimization.

Students will learn about menu planning, recipe development, menu costing, and the principles of menu design.

Many culinary arts diploma programs include courses focused on baking and pastry arts, covering topics such as bread making, pastry doughs, cakes, desserts, and chocolate work.

Our culinary arts diploma programs often have connections with the culinary industry, including partnerships with restaurants, hotels, catering companies, and other foodservice establishments. These connections can provide students with networking opportunities and internship placements.