School of Hospitality

Culinary Arts II

  • Course Start Date

    July 1, 2020

  • Course Type


  • Duration:

    192 Hours

  • Language:


01. Program Curriculum

Guide to the Program

Students will acquire a good understanding, principles of cooking, food and line preparation, food chemistry and theoretical basis of food and nutrition. Students will learn the fundamentals of kitchen equipment and tools and also participate in learning about different types of culinary terms, meanings, and culinary techniques.

02. The Brief

Guide to the Program

This course will focus on gastronomy, food/beverage service, baking and more., basic cooking, baking Students will have-on training with necessary culinary theory and skills required to prepare students with different positions as trained culinary professionals.


  • Culinary skills II
  • Purchasing and cost control for food and beverage including inventory control
  • Brunch and Buffet production
  • Develop skills in cold food preparation and techniques
  • Baking Skills I
  • Pastry skills and techniques
  • Baking terminology and knowledge in ingredients and measurements
  • Plate presentation skills.
  • Dining Room


  • Application Form
  • Basic knowledge in fashion industry
  • Interview
  • CV (If work experience)

03. Book Now

Guide to the Program