5 ‘O’ level subjects including Maths and English for all courses. Food and Nutrition and Science are an added advantage for professional cookery.
DURATION: 1 YEAR
Description: A qualifying learner at this level will be a well groomed professional chef, building on foundation technical skills acquired at NC level in professional cookery. It instills learners’ basic important food preparation and pastry skills as well as knowledge of further application in the fields of professional cookers at higher education level.
It aims to enhance readiness for further study in a professional cookery and related fields at higher level, as well as providing for initial employment in the hospitality industry.
DURATION: 3 YEARS
Description: Students are taught how to effectively solve business-related problems and are trained extensively in areas such as food production and larder, pastry, management, economics, computers, marketing and food service. This programme is designed to provide both theory and practice of food production and pastry. The practical component is instilled as an ongoing continuous assessment during training at college as well as in real workplaces. This will provide students with an opportunity to experience work situations during the period of study.
DURATION: 1 YEAR
Description: This program will provide you with a range of skills in a technological and management context. It is highly relevant to a range of careers in the hospitality sectors such as gastronomic, pastry chef de partie production managers, food and beverages supervisors. This qualification is designed to equip students with the knowledge, understanding and creativity and innovativeness skills required for success in current and future employment in the hospitality sector. A feature of the course is an emphasis in practical work and experience in planning and preparing menus that are attractive and competitive on the market. On completion of the course learners would be expected to reach a level of competence equivalent to that of a 3 year culinary arts graduate program.
NB: for short courses entry requirement is the ability to read and write.