Diploma of Culinary Arts and Management (Level 5)
Description
This qualification reflects the role of highly skilled operators in leading roles who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry processes and standards to coordinate hospitality operations.
The programme prepares graduates to work independently, have responsibility for others and be involved in or make a range of hospitality operations business decisions. The training prepares graduates for career opportunities not limited to resorts/hotel operations, restaurants, cafes and tourism.
Career Opportunities
Job roles vary across different industry sectors such as hotels, resorts, restaurants, bars, events centres, cafes, etc. Possible job titles relevant to this qualification include but are not limited to:
- Demi Chef; Chef de Partie
Length of Programme
Full Time: 2 years
Eligibility Requirements
To be admitted to the programme, applicants must;
- Be in sound health and physique, confirmed in the most current report by a certified medical practitioner, and,
- Passed Certificate in Commercial Cookery (Level 4) or equivalent from a provider registered on a national qualification.
Course Information
This programme has a total of four (13) courses.
Code | Course Title | Campus | Semester |
CECC51 | Sushi, Sashimi, International Specialised Dishes | Laucala/Lautoka | 2 |
CECC52 | Breads, Pastries, Dessert, Chocolate, Showpieces | Laucala/Lautoka | 2 |
CETH53 | Hospitality Operations & Budgets | Laucala/Lautoka | 2 |
CETH54 | Hospitality Business Management and Branding | Laucala/Lautoka | 2 |
CECC41 | Food Safety, Work Safety, Cookery Methods and Equipment | Laucala/Lautoka | 1 |
CECC42 | Garde manger, Meats, Seafood and Sustainability | Laucala/Lautoka | 1 |
CECC43 | Vegetables, Eggs, Pasta, Desserts, Yeast and Pastry Goods | Laucala/Lautoka | 1 |
CECC44 | Technology, Menu Planning, Costing and First Aid | Laucala/Lautoka | 1 |
CECC45 | Asian Cuisine, Dietary Requirements, Seasonal Local Produce | Laucala/Lautoka | 2 |
CECC46 | Pâté, Terrines, Cakes, Yeast Products, Food & Work Safety | Laucala/Lautoka | 2 |
CECC47 | Food & Beverage Operations and Cost Control | Laucala/Lautoka | 2 |
CETH46 | Leadership, Diversity, Workplace Safety | Laucala/Lautoka | 2 |
CECC48 | Workplace Attachment – Cookery | Laucala/Lautoka | 1 and 2 |