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Culinary Management
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | January, September |
| Tuition (Local students) | $ 14,999 |
| Tuition (Foreign students) | $ 45,972 |
Subjects
-
Culinary Art
-
Management
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Duration
2 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | $ 14,999 | $ 45,972 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | $ 14,999 | $ 45,972 |
| Estimated cost per year | $ 7,499 | $ 22,986 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- English, Grade 12 (ENG4C or equivalent).
- Applicants with International transcripts must provide proof of the subject specific requirements noted above along with proof of either: IELTS-International English Language Testing Service-Overall band of 6.0 with a minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with the minimum of 20 in each component: Reading 20; Listening: 20; Speaking: 20; Writing: 20.
Curriculum
- Communications I
- Food Theory I
- Food Demonstration I
- Quantity Food Production
- Introduction to Baking and Pastry
- Dimensions of Tourism
- Communications II
- Food Theory II
- Food Demonstration II
- Nutrition and Food Preparation
- Food Practical I
- Food Service Information System
- Food Practical II
- Chefs of the Region
- Food and Beverage Management
- Core: select in alternate terms
- Plated Desserts
- Restaurant Service
- International Cuisine
- Food Practical III
- Menu Planning
- Management Applications and Entrepreneurship
- Plated Desserts
- Restaurant Service