Diploma in Food Preparartion Culinary Arts
Curriculum structure
| Module | Code | Credits |
|---|---|---|
| Food Safety And Quality Assurance | 343401100-KM-02 | 2 |
| Plan Menus And Cost Recipes | 343401100-KM-03 | 10 |
| Manage And Maintain Staff,Facility,Equipment and commodity Resources | 343401100-KM-04 | 60 |
| Enviormetal awareness And Suistainabiility | 343401100-KM-07 | 5 |
| Healthier Food Preparation And Cooking | 343401100-KM-09 | 6 |
| Gastronomy ,Basic Scientific principles,Flavour construction and Global cuisinesr | 343401100-KM-12 | 13 |
| Theory Of Staff Resource Management | 343401100-KM-16 | 2 |
| Theory Of Production Facility And Equipment Resource management | 343401100-KM-17 | 4 |
| Theory Of Commodity Resource Management | 343401100-KM-18 | 2 |
| Menu Planning and Recipe Costing | 343401100-KM-20 | 10 |
| Preparing , Cooking And Finishing Dishes | 343401100-KM-23 | 21 |
| Personal Development As Chef | 343401100-KM-24 | 1 |