Advanced Diploma In Culinary Arts and Surpervision
Curriculum structure
| Module | Code | Credits |
|---|---|---|
| Maintain Food Production Systems | 343401100-KM-05 | 3 |
| Implement and Maintain Cost Control in Catering | 343401100-KM-06 | 41 |
| Gastronomy ,Basic Scientific principles,Flavour construction and Global cuisines | 343401100-KM-12 | 1 |
| Theory Of Food Production | 343401100-KM-13 | 1 |
| Theory of foor Production Surpervision | 343401100-KM-14 | 4 |
| Theory Of Staff Resource Management | 343401100-KM-16 | 1 |
| Operation Cost Control | 343401100-KM-19 | 12 |
| Preparing ,Cooking And Finishing Dishes | 343401100-KM-23 | 37 |
| Personal Development As Chef | 343401100-KM-24 | 1 |