Introduction

Affiliation

AHLEI |American Hotel & Lodging Educational Institute

Enrollment Intake

Fall 2022

Spring 2023

The Diploma in Culinary Arts program is a 6-month intensive cookery program certified as Food production Principles in association by American Hotel & Lodging Educational Institute (AHLEI). This qualification attests to the graduate’s competence to assume any of the following entry-level positions in the industry: Commis I, II, and III, Pastry Cook, Hot-Kitchen Cook, Pantry Worker, Cold-Kitchen Cook/Garde Manger and Saucier.

Through instructive demonstrations and intensive hands-on training, complemented by lectures on theories, learners are equipped with the fundamental skills and techniques on various cooking methods, including international cuisine, i.e. Asian, European, and American. Learners are honed in the classroom laboratory for six months, after which they may undergo two months of internship training in the actual hospitality workplace, where they apply the knowledge and skills gained in class, enhance their culinary skills and gain actual industry experience in the hospitality workplace. 

AHLEI courses are designed to teach and train you in the culinary arts thru a tri-level approach of lecture, demo and hands-on kitchen work

 

IDEAL PROGRAMME FOR:

• SEE/SLC, +2, BBS, BBA level cleared students but still not sure about their professional life
• Willing to work in the cookery industry.
• Those wanting to get employment or migration visa opportunities to Australia, Canada, and American/European Cruise ships after having 4-6 years of working experience in Middle Eastern countries.

Eligibilities for Admission

• SLC/SEE passed with a minimum D grade in each subject
• +2 appeared or passed
• Must have functional English language proficiency
• Must be willing to study and work hard

Enrollment Procedure 

The prospective students have to go through the following steps for admission:

•  Visit the college/ call to admission office
• Get detailed information about the college and course
•  Duly fill and submit the application form.
• Shall come across from the Skill Campus entrance test and interview.

Course Outline

• Introduction to Professional Kitchen 
• Product/equipments Identification
• Menu Planning
• Food Safety and Sanitation
• Workplace Health Safety
• Knife Skills
• Butchery & Fish
• Stocks, soups and Starches
• Cooking Methods
• Breakfast Cookery
• Asian Cuisine
• European Cuisine
• American Cuisine
• Bakery and Cakes
• Desserts 
• * On-the-Job Training