Swiss Diploma in Culinary Arts

About this Course

Culinary Arts may be simply encompasses the art and science of preparing, cooking, presenting, and serving food. It involves more than just cooking; it includes understanding food science, nutrition, flavor profiles, and the creative presentation of dishes. Culinary arts also considers the cultural and historical context of food, cuisine styles, and the use of ingredients from different regions.

However, expert chefs are expected to translate this definition to enhance the complexity, aesthetics and nutritional value of food through their skill, creativity and passion. This 2-year Diploma in Culinary Arts is designed to equip students with food product-knowledge, innovative techniques, as well as the managerial education required to operate one’s own restaurant or other hospitality service outlets.

Qualifications and Outcome

Hotel and restaurant chef
Personal chef
Caterer
Baking and Pastry Chef
Food Service or restaurant manager
Sommelier
Celebrity TV chef
Food author or blogger

Requirements

KCSE Mean grade C- (MINUS) with C- (MINUS) or above in English or Kiswahili and a D (PLAIN) in Mathematics or any Science
IB/A Level 4 Credits with atleast a C in English
IGCSE 4 ‘O’ Passes with D and above with atleast a C in English or Kiswahili and C in Math or any Science
SATs 1180 and above out of 1600

What You'll Learn in This Course

Year 1

Introduction to Culinary Arts
Food and deverage Services
Academic Research and Information Technology
French Level A1
The Art and Science of Food
Professional Attitude Evaluation - Year 1
Kitchen Operations and Management
International Cuisine
F&B Cost Control
Communication Skills for Culinary Management
Business Communication
Fundamentals of International Beverages
World Class Pastry & Bakery
Conversational French
Professional Excursions
Professional Value and Conduct - Year 1
15 Weeks Industry internship

Year 2

International Cuisines
F&B Service Practical
Entrepreneurship Management
Human Resources Management
Kitchen Health & Occupational Safety
Professional Attitude Evaluation - Year 2
Events Management
Hospitality Industry Law
Accounting 1&2
F&B Management
Nutritional Education and Dietetics
Hospitality Sales & Marketing
Bakery and Pastry Arts
The Art of Pastry and Bakery-2
African Dishes
Hotel Operations Practical
Professional Value and Conduct - Year 2
Industry Internship - Year 2 (30 weeks)

Course Delivery

A Full Intensive 2 Year Course

Full Time Students

For more information please call 0704521251/ email us admin@cakehearts international.com

See you in our January/May/September intake.

Accepting local and International students.