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COURSE TITLE:CULINARY ARTS AND HOSPITALITY MANAGEMENT
LEVEL: CERTIFICATE
MODE OF LEARNING: PHYSICAL LEARNING
DURATION: 4 MONTHS
Course Description: This program covers culinary techniques, food safety, and hospitality management skills for aspiring chefs and hospitality professionals.
Learning Outcomes:
- Proficiency in culinary skills, food preparation, and presentation.
- Knowledge of hospitality management principles.
Learning Objectives:
- Learn culinary techniques and recipes.
- Understand principles of food safety and sanitation.
Detailed Modules:
- Culinary Techniques
- Food Safety and Sanitation
- Menu Planning and Management
- Hospitality Operations
Benefits:
⦁ Preparation for entry-level positions in the culinary and hospitality industry.
⦁ Hands-on experience in commercial kitchens and hospitality settings.
Target Audience: Individuals aspiring to work in restaurants, hotels, or catering services.
Course Prospects: Opportunities exist in the thriving culinary and hospitality sectors globally.
